Abstract
Rice has been the main staple in Thailand for many centuries. Rice is also the main export produce of Thailand, with many varieties exported each year. Recently, the main focus of research has been the rice variety known as Khao Dawk Mali 105 (KDML 105) because of its aroma, with evidence showing this aroma could hold the key to rice stability which could extend its shelf life for longer storage and preservation. Because of the volatile nature of this aroma, we investigated how storage affects the quality of this rice by monitoring the amount of 2-acetyl-1-pyrroline (2AP) over a period of 8 months. The pasting properties of KDML 105 following storage of up to 8 months showed a significant time effect at P ≤ 0.05. Breakdown viscosity was 51% after 8 months storage while setback viscosity and hardness increased during storage. The amount of 2AP decreased to 7% at 8 months while hardness increased proportionately. The number of high molecular weight protein bands increased as rice was aged for 5 and 8 months. In vitro digestibility of starch in fresh and 1-year aged rice were not significantly different.
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Claims 7
Claim · model-written summary
Pasting properties changed significantly with storage time.
Not reportedDirection
Verbatim
e0“The pasting properties of KDML 105 following storage of up to 8 months showed a significant time effect at P ≤ 0.05”
Claim · model-written summary
Breakdown viscosity was 51% after 8 months storage.
Not reportedTaxon
Verbatim
e0“Breakdown viscosity was 51% after 8 months storage”
Claim · model-written summary
Setback viscosity increased during storage.
Not reportedTaxonOrgan / stage
Verbatim
e0“setback viscosity and hardness increased during storage”
Claim · model-written summary
Hardness increased during storage.
Not reportedTaxon
Verbatim
e0“hardness increased during storage”
Claim · model-written summary
2AP decreased to 7% at eight months.
Not reportedTaxon
Verbatim
e0“The amount of 2AP decreased to 7% at 8 months”
Claim · model-written summary
High molecular weight protein bands increased as rice aged.
- Taxon
- rice
Oryza sativae0 - Outcome
- number of high molecular weight protein bandse0
- Direction
- increasede0
- Qualifier
- 5 and 8 monthse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The number of high molecular weight protein bands increased as rice was aged for 5 and 8 months”
Claim · model-written summary
Starch digestibility did not significantly differ between fresh and aged rice.
- Taxon
- riceOryza sativae0
- Outcome
- In vitro digestibility of starche0
- Direction
- not significantly differente0
- Comparator
- fresh and 1-year aged ricee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In vitro digestibility of starch in fresh and 1-year aged rice were not significantly different”