Abstract
The textures of cooked rice prepared from aged rice grains and their improvement by reducing agents were investigated. For aged rice that was stored for 5 months without air by the operation of a vacuum packing machine, the stickiness/hardness ratio of cooked rice was as low as that of aged rice stored in air. The results of electrophoresis showed that oxidation of proteins in the former was advanced to the same degree as in the latter. The stickiness/hardness ratios of the aged rice were increased by the addition of sodium sulfite, cysteine, and dithiothreitol to the cooking water. Sodium sulfite, cysteine, and dithiothreitol cleave disulfide bonds to sulfhydryl groups. Therefore, cleaving disulfide bonds to sulfhydryl groups improved the texture. The addition of them to the cooking water also increased the extractable solids at the time of heating. Hence cleaving disulfide bonds to sulfhydryl groups must increase extractable solids. Consequently, the gelatinized paste layer thickened and the thick paste layer softened the cooked rice.
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Claims 5
Claim · model-written summary
Aged rice vacuum-stored for 5 months had a stickiness/hardness ratio of cooked rice no different from aged rice stored in air.
- Taxon
- rice
Oryza sativae1 - Treatment
- stored for 5 months without air by the operation of a vacuum packing machinee1
- Outcome
- stickiness/hardness ratio of cooked ricee1
- Direction
- no_changeinferrede1
- Comparator
- aged rice stored in aire1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“For aged rice that was stored for 5 months without air by the operation of a vacuum packing machine, the stickiness/hardness ratio of cooked rice was as low as that of aged rice stored in air”
Claim · model-written summary
Protein oxidation in vacuum-stored aged rice advanced to the same degree as in aged rice stored in air.
- Taxon
- riceOryza sativae1
- Treatment
- stored for 5 months without aire1
- Outcome
- oxidation of proteinse2
- Direction
- no_changeinferrede2
- Comparator
- aged rice stored in aire1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“For aged rice that was stored for 5 months without air by the operation of a vacuum packing machine, the stickiness/hardness ratio of cooked rice was as low as that of aged rice stored in air”
e2“oxidation of proteins in the former was advanced to the same degree as in the latter”
Claim · model-written summary
Sodium sulfite, cysteine, and dithiothreitol added to the cooking water increased the stickiness/hardness ratio of aged rice.
- Taxon
- aged ricee3
- Treatment
- addition of sodium sulfite, cysteine, and dithiothreitol to the cooking watere3
- Outcome
- stickiness/hardness ratiose3
- Direction
- increasede3
Not reportedComparator
Verbatim
e3“The stickiness/hardness ratios of the aged rice were increased by the addition of sodium sulfite, cysteine, and dithiothreitol to the cooking water”
Claim · model-written summary
Adding these reducing agents to the cooking water increased extractable solids at heating.
- Taxon
- aged ricee3
- Treatment
- addition of them to the cooking watere4
- Outcome
- extractable solidse4
- Direction
- increasede4
Not reportedComparator
Verbatim
e3“The stickiness/hardness ratios of the aged rice were increased by the addition of sodium sulfite, cysteine, and dithiothreitol to the cooking water”
e4“The addition of them to the cooking water also increased the extractable solids at the time of heating”
Claim · model-written summary
The gelatinized paste layer thickened and the thick paste layer softened the cooked rice.
- Taxon
- riceOryza sativae5
- Outcome
- softenede5
- Qualifier
- gelatinized paste layer thickenede5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“the gelatinized paste layer thickened and the thick paste layer softened the cooked rice”
The same questions in other papers
storage · quality: postharvest · Oryza sativa (rice)Positive and negative results
4 papers in the same direction as this paper · 5 reporting no difference from an alternative
- positive
- positive
- positive
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.