Claim · model-written summary
CO2 enrichment did not significantly change cooked-rice sensory properties.
- Taxon
- rice
Oryza sativae1 - Treatment
- CO 2 enrichment treatmente0
- Outcome
- sensory propertiese0
- Direction
- not significantly alterede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the sensory properties were not significantly altered by the CO 2 enrichment treatment”
e1“Sensory evaluation of cooked rice with respect to umami (deliciousness), appearance, aroma, hardness, stickiness and overall palatability index”
Title
Influence of free‐air CO2 enrichment (FACE) on the eating quality of rice
Tomio Terao; Shu Miura; Tetsuji Yanagihara; et al. Journal of the Science of Food and Agriculture 2005. doi:10.1002/jsfa.2165
Other claims from this paper (6)
- Intervention effect Elevated CO2 significantly lowered grain protein content.
- Intervention effect CO2 enrichment increased brown-rice grain whiteness.
- Intervention effect CO2 enrichment reduced grain surface hardness.
- Intervention effect CO2 enrichment did not affect grain amylose content.
- Intervention effect Rice under elevated CO2 had higher maximum starch viscosity than ambient-grown rice.
- Intervention effect Rice under elevated CO2 had higher starch pasting breakdown than ambient-grown rice.