Abstract
Variations in cultivation conditions influence the nutrient composition of rice and may enhance its tolerance to protein loss during processing.This study compared key factors such as nutritional composition, mineral and amino acid content, bioactive compounds, and cooking quality of Hom Mali rice grown in three regions of Thailand: a brackish water region (BW), a mountainous region (MT), and the Northeast plateau (NP).The effects of these factors on protein loss during different heat-based cooking methods, including baking, panfrying, and boiling, were evaluated.Rice from the BW region contained higher protein (7%), lower fat (2%), and greater mineral content, including potassium (3,757 mg/kg), magnesium (942 mg/kg), calcium (190 mg/kg), iron (114 mg/kg), and manganese (33.4 mg/kg), compared to rice from MT and NP regions.These minerals were associated with higher levels of bioactive compounds and antioxidant activity.Alanine and valine, amino acids linked to heat resistance, were also more abundant in BW rice.During baking, BW rice showed the lowest protein loss at 2.98%, while MT and NP rice lost 7.81% and 10.4%, respectively.Frying and boiling resulted in even greater losses.These findings highlight the potential of nutrient-rich rice from brackish regions for producing functional, heat-stable food products.
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Claims 16
Claim · model-written summary
Brackish-region rice had higher protein content of 7% than rice from the other regions.
- Taxon
- Rice
Oryza sativae0 - Material
- BWe0
- Outcome
- proteine0
- Direction
- highere0
- Value
- 7%e0
- Comparator
- MT and NP regionse0
- Setting
- BW regione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Rice from the BW region contained higher protein (7%), lower fat (2%), and greater mineral content, including potassium (3,757 mg/kg), magnesium (942 mg/kg), calcium (190 mg/kg), iron (114 mg/kg), and manganese (33.4 mg/kg), compared to rice from MT and NP regions.”
Claim · model-written summary
Brackish-region rice had lower fat content of 2%.
- Taxon
- RiceOryza sativae0
- Outcome
- fate0
- Direction
- lowere0
- Value
- 2%e0
- Comparator
- MT and NP regionse0
- Setting
- BW regione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Rice from the BW region contained higher protein (7%), lower fat (2%), and greater mineral content, including potassium (3,757 mg/kg), magnesium (942 mg/kg), calcium (190 mg/kg), iron (114 mg/kg), and manganese (33.4 mg/kg), compared to rice from MT and NP regions.”
Claim · model-written summary
Brackish-region rice had greater potassium content at 3,757 mg/kg.
- Taxon
- RiceOryza sativat0
- Outcome
- potassiume0
- Direction
- greatere0
- Value
- 3,757 mg/kge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“greater mineral content, including potassium (3,757 mg/kg), magnesium (942 mg/kg), calcium (190 mg/kg), iron (114 mg/kg), and manganese (33.4 mg/kg)”
t0“Hom Mali Rice”
Claim · model-written summary
Brackish-region rice had greater magnesium content at 942 mg/kg.
- Taxon
- RiceOryza sativat0
- Outcome
- magnesiume0
- Direction
- greatere0
- Value
- 942 mg/kge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“greater mineral content, including potassium (3,757 mg/kg), magnesium (942 mg/kg), calcium (190 mg/kg), iron (114 mg/kg), and manganese (33.4 mg/kg)”
t0“Hom Mali Rice”
Claim · model-written summary
Brackish-region rice had greater calcium content at 190 mg/kg.
- Taxon
- RiceOryza sativat0
- Outcome
- calciume0
- Direction
- greatere0
- Value
- 190 mg/kge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“greater mineral content, including potassium (3,757 mg/kg), magnesium (942 mg/kg), calcium (190 mg/kg), iron (114 mg/kg), and manganese (33.4 mg/kg)”
t0“Hom Mali Rice”
Claim · model-written summary
Brackish-region rice had greater iron content at 114 mg/kg.
- Taxon
- RiceOryza sativat0
- Outcome
- irone0
- Direction
- greatere0
- Value
- 114 mg/kge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“greater mineral content, including potassium (3,757 mg/kg), magnesium (942 mg/kg), calcium (190 mg/kg), iron (114 mg/kg), and manganese (33.4 mg/kg)”
t0“Hom Mali Rice”
Claim · model-written summary
Brackish-region rice had greater manganese content at 33.4 mg/kg.
- Taxon
- RiceOryza sativat0
- Outcome
- manganesee0
- Direction
- greatere0
- Value
- 33.4 mg/kge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“greater mineral content, including potassium (3,757 mg/kg), magnesium (942 mg/kg), calcium (190 mg/kg), iron (114 mg/kg), and manganese (33.4 mg/kg)”
t0“Hom Mali Rice”
Claim · model-written summary
Mineral levels were associated with higher bioactive-compound levels.
- Taxon
- RiceOryza sativat0
- Compound
- mineralse0
- Outcome
- levels of bioactive compoundse0
- Direction
- highere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These minerals were associated with higher levels of bioactive compounds and antioxidant activity.”
t0“Hom Mali Rice”
Claim · model-written summary
Mineral levels were associated with higher antioxidant activity.
- Taxon
- RiceOryza sativat0
- Compound
- mineralse0
- Outcome
- antioxidant activitye0
- Direction
- highere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These minerals were associated with higher levels of bioactive compounds and antioxidant activity.”
t0“Hom Mali Rice”
Claim · model-written summary
Alanine was more abundant in BW rice.
- Taxon
- riceOryza sativae0
- Outcome
- Alaninee0
- Direction
- more abundante0
- Setting
- BWe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Alanine and valine, amino acids linked to heat resistance, were also more abundant in BW rice.”
Claim · model-written summary
Valine was more abundant in BW rice.
- Taxon
- riceOryza sativae0
- Outcome
- valinee0
- Direction
- more abundante0
- Setting
- BWe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Alanine and valine, amino acids linked to heat resistance, were also more abundant in BW rice.”
Claim · model-written summary
During baking, BW rice had the lowest protein loss, 2.98%.
- Taxon
- riceOryza sativae0
- Treatment
- bakinge0
- Outcome
- protein losse0
- Direction
- loweste0
- Value
- 2.98%e0
- Setting
- BWe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During baking, BW rice showed the lowest protein loss at 2.98%, while MT and NP rice lost 7.81% and 10.4%, respectively.”
Claim · model-written summary
During baking, MT rice lost 7.81% protein.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During baking, BW rice showed the lowest protein loss at 2.98%, while MT and NP rice lost 7.81% and 10.4%, respectively.”
Claim · model-written summary
During baking, NP rice lost 10.4% protein.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During baking, BW rice showed the lowest protein loss at 2.98%, while MT and NP rice lost 7.81% and 10.4%, respectively.”
Claim · model-written summary
Frying caused greater protein losses than baking.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Frying and boiling resulted in even greater losses.”
e1“During baking, BW rice showed the lowest protein loss at 2.98%”
t0“Hom Mali Rice”
Claim · model-written summary
Boiling caused greater protein losses than baking.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Frying and boiling resulted in even greater losses.”
e1“During baking, BW rice showed the lowest protein loss at 2.98%”
t0“Hom Mali Rice”
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