Abstract
Chalkiness is one of the most influential factors on head rice yield. Parboiling is known to be an effective way to remove chalkiness and improve head rice yield. However, the steps involved in the removal of chalkiness are still not completely resolved. This study investigated the effects of soaking temperature, soaking duration, and drying conditions on the removal of rice chalkiness. Chalky brown rice kernels were selected and soaked at 25, 65, 70, or 75°C for 3 h. After 1, 2, or 3 h, the rice samples were frozen before drying or immediately dried. Soaking at 25°C did not remove chalkiness and caused no morphological change in starch granules. When the soaking temperature increased from 25 to 65, 70, and 75°C, the chalkiness decreased from 100% to 34.1, 29.7, and 15.9%, respectively. Soaking rice at temperatures above the starch glass transition temperature but below the gelatinization temperature reduced chalkiness owing to rearrangement of starch granules and protein denaturation to fill the void spaces in the chalky area. During soaking, the morphology of starch granules also changed from round to angular in shape. Drying at temperatures above the starch glass transition temperature also facilitated rearrangement of starch granules to further reduce rice chalkiness.
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Claims 8
Claim · model-written summary
Soaking at 25°C did not remove rice chalkiness.
- Taxon
- Rice
Oryza sativat0 - Treatment
- Soaking at 25°Ce0
- Outcome
- chalkinesse0
- Direction
- did not removee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soaking at 25°C did not remove chalkiness and caused no morphological change in starch granules.”
t0“Rice”
Claim · model-written summary
Soaking at 25°C caused no morphological change in rice starch granules.
- Taxon
- RiceOryza sativat0
- Treatment
- Soaking at 25°Ce0
- Outcome
- morphological change in starch granulese0
- Direction
- no morphological changee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soaking at 25°C did not remove chalkiness and caused no morphological change in starch granules.”
t0“Rice”
Claim · model-written summary
Raising soaking temperature from 25 to 65°C decreased rice chalkiness to 34.1%.
- Taxon
- RiceOryza sativat0
- Treatment
- 65e0
- Outcome
- chalkinesse0
- Direction
- decreasede0
- Value
- 34.1e0
- Comparator
- 25e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When the soaking temperature increased from 25 to 65, 70, and 75°C, the chalkiness decreased from 100% to 34.1, 29.7, and 15.9%, respectively.”
t0“Rice”
Claim · model-written summary
Raising soaking temperature from 25 to 70°C decreased rice chalkiness to 29.7%.
- Taxon
- RiceOryza sativat0
- Treatment
- 70e0
- Outcome
- chalkinesse0
- Direction
- decreasede0
- Value
- 29.7e0
- Comparator
- 25e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When the soaking temperature increased from 25 to 65, 70, and 75°C, the chalkiness decreased from 100% to 34.1, 29.7, and 15.9%, respectively.”
t0“Rice”
Claim · model-written summary
Raising soaking temperature from 25 to 75°C decreased rice chalkiness to 15.9%.
- Taxon
- RiceOryza sativat0
- Treatment
- 75°Ce0
- Outcome
- chalkinesse0
- Direction
- decreasede0
- Value
- 15.9%e0
- Comparator
- 25e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When the soaking temperature increased from 25 to 65, 70, and 75°C, the chalkiness decreased from 100% to 34.1, 29.7, and 15.9%, respectively.”
t0“Rice”
Claim · model-written summary
Soaking above the starch glass transition temperature but below gelatinization reduced rice chalkiness through granule rearrangement and protein denaturation.
- Taxon
- riceOryza sativae0
- Treatment
- Soaking rice at temperatures above the starch glass transition temperature but below the gelatinization temperaturee0
- Outcome
- chalkinesse0
- Qualifier
- rearrangement of starch granules and protein denaturatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soaking rice at temperatures above the starch glass transition temperature but below the gelatinization temperature reduced chalkiness owing to rearrangement of starch granules and protein denaturation to fill the void spaces in the chalky area.”
Claim · model-written summary
Rice starch granules changed from round to angular during soaking.
- Taxon
- RiceOryza sativat0
- Outcome
- morphology of starch granulese0
- Direction
- changed from round to angulare0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During soaking, the morphology of starch granules also changed from round to angular in shape.”
t0“Rice”
Claim · model-written summary
Drying above the starch glass transition temperature facilitated granule rearrangement and further reduced rice chalkiness.
- Taxon
- riceOryza sativae0
- Treatment
- Drying at temperatures above the starch glass transition temperaturee0
- Outcome
- rice chalkinesse0
- Direction
- reducee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Drying at temperatures above the starch glass transition temperature also facilitated rearrangement of starch granules to further reduce rice chalkiness.”
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See all 24 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.