Abstract
In this work, the effects of amylose content, drying medium, and drying temperature on the fissure, texture, and glycemic index of germinated paddy (GP) were investigated. The amylose content, drying temperature, and drying medium affected the degree of starch gelatinization and percentage of fissure kernels significantly. Hot air drying at 130 and 150°C insignificantly influenced the hardness of Phitsanulok 2 GP with high amylose content after cooking compared to that of shade-dried GP, and the drying temperatures significantly affected the hardness and stickiness of RD6 GP without amylose content. Superheated steam drying caused a significant change in textural properties for both paddy varieties because of complete starch gelatinization. The high-amylose paddy had higher gamma-aminobutyric acid and lower glycemic index than nonamylose paddy. Drying temperature and drying media did not change the gamma-aminobutyric acid and glycemic index of both GP varieties in comparison to their shade-dried samples.
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Claims 9
Claim · model-written summary
Amylose content, drying temperature and medium significantly affected starch gelatinization.
- Taxon
- Rice
Oryza sativat0 - Treatment
- drying temperature, and drying mediume0
- Outcome
- degree of starch gelatinizatione0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“The amylose content, drying temperature, and drying medium affected the degree of starch gelatinization and percentage of fissure kernels significantly”
Claim · model-written summary
Amylose content, drying temperature and medium significantly affected the percentage of fissured kernels.
- Taxon
- RiceOryza sativat0
- Treatment
- drying temperature, and drying mediume0
- Outcome
- percentage of fissure kernelse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“The amylose content, drying temperature, and drying medium affected the degree of starch gelatinization and percentage of fissure kernels significantly”
Claim · model-written summary
Hot air drying at 130 and 150°C did not significantly affect cooked hardness of high amylose Phitsanulok 2 versus shade drying.
- Taxon
- RiceOryza sativat0
- Material
- Phitsanulok 2e0
- Treatment
- Hot air drying at 130 and 150°Ce0
- Outcome
- hardnesse0
- Direction
- insignificantly influencede0
- Comparator
- shade-dried GPe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“Hot air drying at 130 and 150°C insignificantly influenced the hardness of Phitsanulok 2 GP with high amylose content after cooking compared to that of shade-dried GP”
Claim · model-written summary
Drying temperatures significantly affected hardness and stickiness of RD6 germinated paddy.
- Taxon
- RiceOryza sativat0
- Material
- RD6e0
- Treatment
- drying temperaturese0
- Outcome
- hardness and stickinesse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“the drying temperatures significantly affected the hardness and stickiness of RD6 GP without amylose content”
Claim · model-written summary
Superheated steam drying significantly changed textural properties of both paddy varieties.
- Taxon
- RiceOryza sativat0
- Treatment
- Superheated steam dryinge0
- Outcome
- textural propertiese0
- Qualifier
- complete starch gelatinizatione0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“Superheated steam drying caused a significant change in textural properties for both paddy varieties because of complete starch gelatinization”
Claim · model-written summary
High amylose paddy had higher gamma-aminobutyric acid than nonamylose paddy.
- Taxon
- RiceOryza sativat0
- Material
- high-amylose paddye0
- Outcome
- gamma-aminobutyric acide0
- Direction
- highere0
- Comparator
- nonamylose paddye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“The high-amylose paddy had higher gamma-aminobutyric acid and lower glycemic index than nonamylose paddy”
Claim · model-written summary
High amylose paddy had lower glycemic index than nonamylose paddy.
- Taxon
- RiceOryza sativat0
- Material
- high-amylose paddye0
- Outcome
- glycemic indexe0
- Direction
- lowere0
- Comparator
- nonamylose paddye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“The high-amylose paddy had higher gamma-aminobutyric acid and lower glycemic index than nonamylose paddy”
Claim · model-written summary
Drying temperature and medium did not change gamma-aminobutyric acid in either germinated paddy variety relative to shade drying.
- Taxon
- RiceOryza sativat0
- Treatment
- Drying temperature and drying mediae0
- Outcome
- gamma-aminobutyric acide0
- Direction
- did not changee0
- Comparator
- shade-dried samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“Drying temperature and drying media did not change the gamma-aminobutyric acid and glycemic index of both GP varieties in comparison to their shade-dried samples”
Claim · model-written summary
Drying temperature and medium did not change glycemic index in either germinated paddy variety relative to shade drying.
- Taxon
- RiceOryza sativat0
- Treatment
- Drying temperature and drying mediae0
- Outcome
- glycemic indexe0
- Direction
- did not changee0
- Comparator
- shade-dried samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“Drying temperature and drying media did not change the gamma-aminobutyric acid and glycemic index of both GP varieties in comparison to their shade-dried samples”
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See all 57 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.