Abstract
Abstract Monthly texture assessments of seven milled rices, differing in amylose content and stored at 28–30°C, verified that three months was the minimum storage period for major changes to occur in hardness of cooked rice, gel consistency, and amylograph viscosity values. Therefore, texture measurements should be done on samples aged at least three months after harvest. Texture changes tend to be greatest for high‐amylose rice with hard gel consistency and least for waxy rice. Free fatty acids were highest in stored, waxy, milled rice. Storage under nitrogen instead of air had a slight retarding effect on storage changes of five rices in another study. Surface defatting with petroleum ether had little effect on storage change in cooked rice hardness and stickiness, but reduced the changes in gel consistency and amylograph setback and consistency.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 8
Claim · model-written summary
At least three months of storage were needed for major changes in cooked-rice hardness, gel consistency and amylograph viscosity.
- Taxon
- rice
Oryza sativae0 - Outcome
- hardness of cooked rice, gel consistency, and amylograph viscosity valuese0
- Value
- three monthse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“three months was the minimum storage period for major changes to occur in hardness of cooked rice, gel consistency, and amylograph viscosity values”
Claim · model-written summary
The authors recommend texture measurements after at least three months of postharvest aging.
- Taxon
- RICEOryza sativat0
- Outcome
- texture measurements should be done on samples aged at least three months after harveste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“texture measurements should be done on samples aged at least three months after harvest”
t0“RICE”
Claim · model-written summary
Texture changes were greatest in high-amylose rice with hard gel consistency.
- Taxon
- riceOryza sativae0
- Material
- high‐amylose rice with hard gel consistencye0
- Outcome
- Texture changese0
- Direction
- greateste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Texture changes tend to be greatest for high‐amylose rice with hard gel consistency”
Claim · model-written summary
Texture changes were least in waxy rice.
- Taxon
- riceOryza sativae0
- Material
- waxy ricee0
- Outcome
- leaste0
- Direction
- leaste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“least for waxy rice”
Claim · model-written summary
Free fatty acids were highest in stored waxy milled rice.
- Taxon
- riceOryza sativae0
- Material
- waxy, milled ricee0
- Outcome
- Free fatty acidse0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Free fatty acids were highest in stored, waxy, milled rice”
Claim · model-written summary
Nitrogen storage slightly retarded storage changes relative to air.
- Taxon
- ricesOryza sativae0
- Treatment
- Storage under nitrogene0
- Outcome
- storage changese0
- Direction
- retardinge0
- Qualifier
- five ricese0
- Comparator
- aire0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Storage under nitrogen instead of air had a slight retarding effect on storage changes of five rices”
Claim · model-written summary
Petroleum-ether surface defatting had little effect on changes in cooked-rice hardness and stickiness.
- Taxon
- riceOryza sativae0
- Treatment
- Surface defatting with petroleum ethere0
- Outcome
- storage change in cooked rice hardness and stickinesse0
- Direction
- little effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Surface defatting with petroleum ether had little effect on storage change in cooked rice hardness and stickiness”
Claim · model-written summary
Petroleum-ether surface defatting reduced changes in gel consistency and amylograph setback and consistency.
- Taxon
- RICEOryza sativat0
- Outcome
- changes in gel consistency and amylograph setback and consistencye0
- Direction
- reducede0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“reduced the changes in gel consistency and amylograph setback and consistency”
t0“RICE”