Abstract
Ageing of paddy (c.v. Basmati-386) was done for five months through storage in gunny bags (polyethylene lining), high density polyethylene (HDPE, 100 micron) and low density polyethylene (LDPE, 100 micron) bags to study rice quality. Aroma (volatile residual substance value), cooking coefficient, elongation ratio and water absorption increased markedly whereas amylose content, cooking time and solid loss in gruel decreased with the ageing of paddy. Textural properties of cooked rice like hardness, cohesiveness, springiness, gumminess and chewiness increased with ageing. All the textural properties had significant positive correlation with each other and had negative correlation with optimum cooking time. The physico-chemical properties of rice correlated well with their cooking and textural properties.
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Claims 7
Claim · model-written summary
Ageing increased aroma, cooking coefficient, elongation ratio, and water absorption.
- Taxon
- paddye0
- Treatment
- ageing of paddye0
- Outcome
- Aroma (volatile residual substance value), cooking coefficient, elongation ratio and water absorptione0
- Direction
- increased markedlye0
Not reportedComparator
Verbatim
e0“Aroma (volatile residual substance value), cooking coefficient, elongation ratio and water absorption increased markedly whereas amylose content, cooking time and solid loss in gruel decreased with the ageing of paddy.”
Claim · model-written summary
Ageing decreased amylose content, cooking time, and solid loss in gruel.
- Taxon
- paddye0
- Treatment
- ageing of paddye0
- Outcome
- amylose content, cooking time and solid loss in gruele0
- Direction
- decreasede0
Not reportedComparator
Verbatim
e0“Aroma (volatile residual substance value), cooking coefficient, elongation ratio and water absorption increased markedly whereas amylose content, cooking time and solid loss in gruel decreased with the ageing of paddy.”
Claim · model-written summary
Ageing increased cooked-rice hardness, cohesiveness and springiness.
- Taxon
- rice
Oryza sativae0 - Treatment
- ageinge0
- Outcome
- hardness, cohesiveness, springinesse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Textural properties of cooked rice like hardness, cohesiveness, springiness, gumminess and chewiness increased with ageing.”
Claim · model-written summary
Ageing increased cooked-rice gumminess and chewiness.
- Taxon
- riceOryza sativae0
- Treatment
- ageinge0
- Outcome
- gumminess and chewinesse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Textural properties of cooked rice like hardness, cohesiveness, springiness, gumminess and chewiness increased with ageing.”
Claim · model-written summary
Cooked-rice textural properties correlated positively with one another.
- Taxon
- riceOryza sativat0
- Outcome
- textural propertiese0
- Direction
- positive correlatione0
- Comparator
- each othere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All the textural properties had significant positive correlation with each other and had negative correlation with optimum cooking time.”
t0“Rice”
Claim · model-written summary
Cooked-rice textural properties correlated negatively with optimum cooking time.
- Taxon
- riceOryza sativat0
- Outcome
- textural propertiese0
- Direction
- negative correlatione0
- Comparator
- optimum cooking timee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All the textural properties had significant positive correlation with each other and had negative correlation with optimum cooking time.”
t0“Rice”
Claim · model-written summary
Physicochemical rice properties correlated with cooking and textural properties.
- Taxon
- riceOryza sativae0
- Outcome
- physico-chemical properties of ricee0
- Comparator
- cooking and textural propertiese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The physico-chemical properties of rice correlated well with their cooking and textural properties.”
The same questions in other papers
property · quality: phytochemicals · Oryza sativa (rice)Positive and negative results
1 in the opposite direction
- negative
property · quality: sugar starch · Oryza sativa (rice)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.