Abstract
The new harvest indica rice,japonica rice,and glutinous rice was used as raw materials to study effect of storage on cooking properties and storability of three kind of rice under artificial accelerated ageing conditions corresponding temperature of 37℃ and relative humidity of 85%.The results indicated that as storage time increased,peak viscosity in the rapid visco analyser profile first increased,and then decreased,setback and gelatinization temperature increased;water absorbing capacity of indica rice increased,water absorbing capacity of japonica rice and glutinous rice first increased,and then decreased;heating water absorbing capacity,elongation ratio,expansion ratio,light transmittance ratio of rice,and water absorbing capacity of three kind of rice increased,in contrast,iodine blue number and pH of extraction liquid of three kind of rice decreased.The results implied cooking and eating quality of indica rice,japonica rice,and glutinous rice decreased as storage time increased.Comparison of change extent of indicators which characterized cooking and eating quality of three kind of rice indicated that storability of glutinous rice was worst,storability of indica rice was best.
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Claims 9
Claim · model-written summary
Peak viscosity first increased and then decreased with storage time.
- Taxon
- rice
Oryza sativae1 - Outcome
- peak viscositye0
- Direction
- first increased,and then decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“as storage time increased,peak viscosity in the rapid visco analyser profile first increased,and then decreased”
e1“water absorbing capacity of indica rice increased”
Claim · model-written summary
Setback and gelatinization temperature increased with storage.
Not reportedTaxon
Verbatim
e0“setback and gelatinization temperature increased”
Claim · model-written summary
Indica rice water absorbing capacity increased with storage.
- Taxon
- indica rice
Oryza sativa Indica Groupe0 - Outcome
- water absorbing capacitye0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“water absorbing capacity of indica rice increased”
Claim · model-written summary
Japonica rice water absorbing capacity first increased then decreased.
- Taxon
- japonica rice
_by_Augustus_Binu.jpg?width=60)
Oryza sativa Japonica Groupe0 - Outcome
- water absorbing capacitye0
- Direction
- first increased,and then decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_by_Augustus_Binu.jpg?width=500)
Verbatim
e0“water absorbing capacity of japonica rice and glutinous rice first increased,and then decreased”
Claim · model-written summary
Glutinous rice water absorbing capacity first increased then decreased.
Verbatim
e0“water absorbing capacity of japonica rice and glutinous rice first increased,and then decreased”
Claim · model-written summary
Heating water absorbing capacity, elongation ratio and expansion ratio increased.
- Taxon
- riceOryza sativae0
- Outcome
- heating water absorbing capacity,elongation ratio,expansion ratioe0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“heating water absorbing capacity,elongation ratio,expansion ratio,light transmittance ratio of rice,and water absorbing capacity of three kind of rice increased”
Claim · model-written summary
Iodine blue number and extraction liquid pH decreased.
- Taxon
- riceOryza sativae0
- Outcome
- iodine blue number and pH of extraction liquide0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“iodine blue number and pH of extraction liquid of three kind of rice decreased”
Claim · model-written summary
Cooking and eating quality decreased with storage time.
- Taxon
- indica riceOryza sativa Indica Groupe0
- Outcome
- cooking and eating qualitye0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“cooking and eating quality of indica rice,japonica rice,and glutinous rice decreased as storage time increased”
Claim · model-written summary
Glutinous rice had the worst storability and indica rice the best.
Verbatim
e0“storability of glutinous rice was worst,storability of indica rice was best”