Claim · model-written summary
Frozen treatment did not significantly affect pasting temperature.
- Taxon
- paddy ricee0
- Treatment
- Frozen treatmente0
- Outcome
- pasting temperature of milled rice floure0
- Direction
- did not significantly affecte0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Verbatim
e0“Frozen treatment of paddy rice did not significantly affect the pasting temperature of milled rice flour”
Title
Quality attributes of paddy rice as affected by frozen storage
Zaixi Shu; Fang Wang; Yuan Yuan; et al. International Journal of Food Properties 2023. doi:10.1080/10942912.2023.2257002
Other claims from this paper (11)
- Intervention effect Frozen storage decreased paddy rice germination rate.
- Intervention effect Frozen storage decreased peroxidase and polyphenol oxidase activities in paddy rice.
- Intervention effect Frozen storage decreased husked and head rice yield.
- Intervention effect Frozen storage reduced water uptake ratio and volume expansion rate during cooking.
- Intervention effect Frozen storage lowered cooked rice hardness.
- Intervention effect Lower frozen temperature produced a more pronounced reduction in germination rate.
- Intervention effect Higher moisture content produced a more pronounced reduction in germination rate.
- Intervention effect Lower frozen temperature produced a more pronounced reduction in peroxidase activity.
- Intervention effect Higher moisture content produced a more pronounced reduction in peroxidase activity.
- Intervention effect Frozen treatment decreased peak viscosity of milled rice flour.
- Intervention effect Frozen storage slightly increased fat acidity of paddy rice.