Search claims · PlantClaims

Observationobservedoriginal resultmeasured

Claim · model-written summary

Setback and total setback starch paste viscosities decreased under greater nighttime temperatures.

Outcome: setback and total setback viscositiese0
Direction: decreasede0

Not reportedTaxon

Verbatim

e0
“whereas setback and total setback viscosities decreased.”
✓ located verbatim in the source · abstract, characters 1075–1131

Title

Impact of Elevated Nighttime Air Temperatures During Kernel Development on Starch Properties of Field‐Grown Rice

James A. Patindol; Terry J. Siebenmorgen; Ya‐Jane Wang; et al. Cereal Chemistry 2014. doi:10.1094/cchem-10-13-0211-r

Other claims from this paper (12)

Observationobservedoriginal resultnegativemeasured

Claim · model-written summary

Plant phenology suffered a dramatic setback after the freeze.

Outcome: postfreeze setbacke0
Direction: setbacke0

Not reportedTaxon

Verbatim

e0
“dramatic postfreeze setback”
✓ located verbatim in the source · abstract, characters 734–761

Title

The 2007 Eastern US Spring Freeze: Increased Cold Damage in a Warming World?

Lianhong Gu; Paul J. Hanson; W. Mac Post; et al. BioScience 2008. doi:10.1641/b580311

Other claims from this paper (4)

Associationobservedoriginal resultmeasured

Claim · model-written summary

Lower amylose content was associated with lower final viscosity, negative setback, and less total setback.

Taxon: WheatTriticum aestivumt0
Outcome: lower final viscosity, negative setback, and less total setbacke0
Direction: lowere0
Comparator: lower apparent and total amylose contentse0

Verbatim

e0
“Higher peak, greater breakdown, lower final viscosity, negative setback, and less total setback were associated with lower apparent and total amylose contents”
✓ located verbatim in the source · abstract, characters 973–1131

t0
“Wheat”
✓ located verbatim in the source · title, characters 84–89

Title

Sources of Variation for Starch Gelatinization, Pasting, and Gelation Properties in Wheat

Ming Zeng; Craig F. Morris; Ian L. Batey; et al. Cereal Chemistry 1997. doi:10.1094/cchem.1997.74.1.63

Other claims from this paper (14)

Observation Apparent amylose content ranged from 17.5 to 23.5%.
Observation Total amylose content ranged from 22.8 to 28.2%.
Observation Starches varied significantly in onset of gelatinization.
Association Measured parameters did not consistently correlate with onset or pre-peak RVA parameters.
Observation Peak paste viscosity ranged from 190 to 323 RVU.
Association Lower amylose content was associated with higher peak viscosity and greater breakdown.
Association Each 1% reduction in apparent amylose corresponded to about 22 RVU higher peak viscosity.
Association Each 1% reduction in total amylose corresponded to about 25 RVU higher peak viscosity.
Observation Penawawa and Klasic lacked the 4A GBSS protein.
Observation Kanto 107 lacked both 7A and 4A waxy proteins.
Observation The hardness NILs were null at the 4A locus.
Association Amylose content generally corresponded to the number of GBSS proteins.
Association The hardness NILs tended to have higher amylose than other GBSS 4A nulls.
Mechanism Authors concluded reduced amylose due to decreased GBSS profoundly affects starch properties.

Observationobservedoriginal resultnegativemeasured

Claim · model-written summary

Setback and gelatinization temperature increased with storage.

Outcome: setback and gelatinization temperaturee0
Direction: increasede0

Not reportedTaxon

Verbatim

e0
“setback and gelatinization temperature increased”
✓ located verbatim in the source · abstract, characters 422–470

Title

Comparison of cooking quality of three kind of rice during storage

Wu We Food and Machinery 2014

Other claims from this paper (8)

Observation Peak viscosity first increased and then decreased with storage time.
Observation Indica rice water absorbing capacity increased with storage.
Observation Japonica rice water absorbing capacity first increased then decreased.
Observation Glutinous rice water absorbing capacity first increased then decreased.
Observation Heating water absorbing capacity, elongation ratio and expansion ratio increased.
Observation Iodine blue number and extraction liquid pH decreased.
Observation Cooking and eating quality decreased with storage time.
Observation Glutinous rice had the worst storability and indica rice the best.

Intervention effectobservedoriginal resultpositivesignificant (as stated)measured

Claim · model-written summary

Germination lowered setback values significantly.

Taxon: brown ricee0
Treatment: germinatede0
Outcome: setback valuese0
Direction: lowere0

Not reportedComparator

Verbatim

e0
“germinated brown rice had significantly lower setback values”
✓ located verbatim in the source · abstract, characters 1618–1678

Title

Changes of Physicochemical Properties According to the Shoot Length in Germinated Brown Rice

Sea-Kwan Oh; Jeong-Heui Lee; Yong-Jae Won; et al. Korean Journal of Crop Science 2014. doi:10.7740/kjcs.2014.59.3.223

Other claims from this paper (10)

Association Protein content tended to rise with shoot length without significance.
Observation Keunnun amylose ranged from 15.0% to 16.0% without significant differences.
Observation Samkwang amylose ranged from 17.0% to 18.0% without significant differences.
Intervention effect Germination reduced gel consistency for both cultivars.
Association Gel consistency did not differ significantly between shoot lengths.
Intervention effect Keunnun GABA content increased by 3~5 times after germination.
Intervention effect Samkwang GABA content increased by 50 times after germination.
Intervention effect Germination significantly reduced brown rice hardness.
Association Hardness did not significantly differ by shoot length.
Recommendation Authors recommend keeping shoot length below 2 mm while maximizing functional ingredients.

Observationobservedoriginal resultmeasured

Claim · model-written summary

Setback ranged from -100 to 4 BU.

Taxon: CassavaManihot esculentat0
Outcome: setbacke0
Value: -100–4 BUe0

Verbatim

e0
“setback (-100–4 BU)”
✓ located verbatim in the source · abstract, characters 1322–1341

t0
“Cassava”
✓ located verbatim in the source · title, characters 56–63

Title

Evaluation of Different Industrial End Uses of Improved Cassava Varieties Grown in South-Eastern Africa

Gilbert O. Sampson; Emmanuel O. Afoakwa; Leon Brimer; et al. European Journal of Agriculture and Food Sciences 2022. doi:10.24018/ejfood.2022.4.1.419