Abstract
Abstract Brabender viscograms of rice flour from aged paddy (stored at room temperature, RT 20°‐33°C for 15 months) of two high amylose finegrain cultivars showed higher paste viscosities than that from the paddy stored at 4°‐6°C (cold) for the same period. The differences were almost eliminated in case of isolated starches. The total amylose content was same for the starches from both aged (RT stored and cold stored) paddy. However, the hot water soluble amylose content was less in starches from „aged”︁ paddy. The number average molecular weight ( M n ) as well as the swelling power and solubility of the starches from RT stored (aged) paddy were also less indicating that the aging of rice could partly be associated with the changes in the physicochemical properties of its starch.
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Claims 6
Claim · model-written summary
Warm stored paddy flour had higher paste viscosity than cold stored paddy flour.
- Taxon
- rice
Oryza sativae0 - Treatment
- stored at room temperature, RT 20°‐33°C for 15 monthse0
- Outcome
- paste viscositiese0
- Direction
- highere0
- Comparator
- paddy stored at 4°‐6°C (cold)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“rice flour from aged paddy (stored at room temperature, RT 20°‐33°C for 15 months) of two high amylose finegrain cultivars showed higher paste viscosities than that from the paddy stored at 4°‐6°C (cold) for the same period.”
Claim · model-written summary
Viscosity differences were almost eliminated in isolated starches.
- Taxon
- RiceOryza sativat0
- Organ / stage
- isolated starchese0
- Outcome
- differences were almost eliminatede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The differences were almost eliminated in case of isolated starches.”
t0“Rice Starch”
Claim · model-written summary
Total amylose content was the same between warm and cold stored paddy starch.
- Taxon
- RiceOryza sativat0
- Treatment
- RT storede0
- Outcome
- total amylose contente0
- Direction
- samee0
- Comparator
- cold storede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The total amylose content was same for the starches from both aged (RT stored and cold stored) paddy.”
t0“Rice Starch”
Claim · model-written summary
Hot water soluble amylose was lower in aged paddy starch.
- Taxon
- RiceOryza sativat0
- Outcome
- hot water soluble amylose contente0
- Direction
- lesse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the hot water soluble amylose content was less in starches from „aged”︁ paddy.”
t0“Rice Starch”
Claim · model-written summary
Number average molecular weight was lower in warm stored paddy starch.
- Taxon
- RiceOryza sativat0
- Treatment
- RT stored (aged)e0
- Outcome
- number average molecular weighte0
- Direction
- lesse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The number average molecular weight ( M n ) as well as the swelling power and solubility of the starches from RT stored (aged) paddy were also less”
t0“Rice Starch”
Claim · model-written summary
Swelling power and solubility were lower in warm stored paddy starch.
- Taxon
- RiceOryza sativat0
- Treatment
- RT stored (aged)e0
- Outcome
- swelling power and solubilitye0
- Direction
- lesse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The number average molecular weight ( M n ) as well as the swelling power and solubility of the starches from RT stored (aged) paddy were also less”
t0“Rice Starch”
The same questions in other papers
storage · quality: sugar starch · Oryza sativa (rice)Positive and negative results
8 papers in the same direction as this paper · 1 reporting no difference from an alternative
- positive
- negative
- negative
6 papers more in this group
See all 10 papers →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.