Abstract
These experiments are conducted to obtain the informations on the effects of storage and drying upon cooking quality of rice. As cooking quality, water-uptake ratio and total solid content in residual cooking water are examined. [table] (1) Effect of storage on cooking quality As aging of rice progresses by storage, water-uptake ratio increases and total solid content decreases gradually. Accordingly, aged rice swells more by cooking and is less sticky in comparison with new rice. The progress of aging is faster when moisture content in rice is more and storage temperature is higher. Moreover, progress of aging depends on variety of rice and is faster in soft-texture varieties than in hard-texture varieties. (2) Effect of heating of rough rice on cooking quality In consepuence of heating in rough rice by high temperature (60°C) for 40 minutes, water-uptake ratio does not change largly but total solid content decreases apparently. Amount of decrease in total solid content depends on moisture content of rice at the start of heating and in general, the higher (especially higher than 18%) the moisture content, the greater the degree of decrease of total solid content. When rough rice is heated by high tempeeature (60°C) for 70 minutes, total solid content is not influenced in low moisture rice, but increases apparently in high moisture rice (18%), because the surface of such rice swells abnormally and disintegrates and partially mixes up in cooking water. Then adequate moist-heat treatment is available to reduce stickiness. (3) Effect of moisture content of rice on cooking quality As moisture content of rice becomes less, total solid content decreases, and decreases notably when moisture content becomes less than 12%. This effect of moisture content on total solid content is more remarkable in soft-texture varieties than in hard-texture varieties, and also has a tendency to be more distinct in rice produced under lower ripening temperature than in rice of same variety produced under higher ripening temperature.
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Claims 13
Claim · model-written summary
As rice ages in storage, its water-uptake ratio increases.
- Taxon
- Rice
Oryza sativat0 - Treatment
- storagee1
- Outcome
- water-uptake ratioe1
- Direction
- increasese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cooking Quality of Rice”
e1“As aging of rice progresses by storage, water-uptake ratio increases and total solid content decreases gradually”
Claim · model-written summary
As rice ages in storage, its total solid content decreases gradually.
- Taxon
- RiceOryza sativat0
- Treatment
- storagee1
- Outcome
- total solid contente1
- Direction
- decreasese1
- Qualifier
- graduallye1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cooking Quality of Rice”
e1“As aging of rice progresses by storage, water-uptake ratio increases and total solid content decreases gradually”
Claim · model-written summary
The progress of aging is faster when rice moisture content is higher and storage temperature is higher.
- Taxon
- RiceOryza sativat0
- Treatment
- moisture content in rice is more and storage temperature is highere2
- Outcome
- progress of aginge2
- Direction
- fastere2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cooking Quality of Rice”
e2“The progress of aging is faster when moisture content in rice is more and storage temperature is higher”
Claim · model-written summary
The progress of aging is faster in soft-texture rice varieties than in hard-texture varieties.
- Taxon
- RiceOryza sativat0
- Material
- soft-texture varietiese3
- Outcome
- progress of aginge3
- Direction
- fastere3
- Comparator
- hard-texture varietiese3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cooking Quality of Rice”
e3“Moreover, progress of aging depends on variety of rice and is faster in soft-texture varieties than in hard-texture varieties”
Claim · model-written summary
Aged rice swells more by cooking than new rice.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cooking Quality of Rice”
e4“aged rice swells more by cooking and is less sticky in comparison with new rice”
Claim · model-written summary
Aged rice is less sticky than new rice after cooking.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cooking Quality of Rice”
e4“aged rice swells more by cooking and is less sticky in comparison with new rice”
Claim · model-written summary
Heating rough rice at 60°C for 40 minutes did not change the water-uptake ratio.
- Taxon
- RiceOryza sativat0
- Treatment
- heating in rough rice by high temperature (60°C) for 40 minutese5
- Outcome
- water-uptake ratioe5
- Direction
- does not changee5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cooking Quality of Rice”
e5“In consepuence of heating in rough rice by high temperature (60°C) for 40 minutes, water-uptake ratio does not change largly but total solid content decreases apparently”
Claim · model-written summary
Heating rough rice at 60°C for 40 minutes decreased the total solid content apparently.
- Taxon
- RiceOryza sativat0
- Treatment
- heating in rough rice by high temperature (60°C) for 40 minutese5
- Outcome
- total solid contente5
- Direction
- decreasese5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cooking Quality of Rice”
e5“In consepuence of heating in rough rice by high temperature (60°C) for 40 minutes, water-uptake ratio does not change largly but total solid content decreases apparently”
Claim · model-written summary
The total solid content of rice decreases as moisture content becomes less, notably below 12% moisture.
- Taxon
- RiceOryza sativat0
- Treatment
- moisture content of rice becomes lesse7
- Outcome
- total solid contente7
- Direction
- decreasese7
- Qualifier
- notably when moisture content becomes less than 12%e7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cooking Quality of Rice”
e7“As moisture content of rice becomes less, total solid content decreases, and decreases notably when moisture content becomes less than 12%”
Claim · model-written summary
The effect of moisture content on total solid content is more remarkable in soft-texture rice varieties than in hard-texture varieties.
- Taxon
- RiceOryza sativat0
- Material
- soft-texture varietiese0
- Outcome
- effect of moisture content on total solid contente0
- Direction
- more remarkablee0
- Comparator
- hard-texture varietiese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cooking Quality of Rice”
e0“This effect of moisture content on total solid content is more remarkable in soft-texture varieties than in hard-texture varieties”
Claim · model-written summary
The effect of moisture content on total solid content has a tendency to be more distinct in rice produced under lower ripening temperature.
- Taxon
- RiceOryza sativat0
- Material
- rice produced under lower ripening temperaturee1
- Outcome
- effect of moisture content on total solid contente0
- Direction
- more distincte1
- Qualifier
- has a tendencye1
- Comparator
- rice of same variety produced under higher ripening temperaturee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cooking Quality of Rice”
e0“This effect of moisture content on total solid content is more remarkable in soft-texture varieties than in hard-texture varieties”
e1“has a tendency to be more distinct in rice produced under lower ripening temperature than in rice of same variety produced under higher ripening temperature”
Claim · model-written summary
An adequate moist-heat treatment is available to reduce the stickiness of rice.
- Taxon
- RiceOryza sativat0
- Treatment
- moist-heat treatmente2
- Outcome
- stickinesse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cooking Quality of Rice”
e2“Then adequate moist-heat treatment is available to reduce stickiness”
Claim · model-written summary
The decrease in total solid content depends on the moisture content of rice at the start of heating; the higher the moisture content, the greater the decrease.
- Taxon
- RiceOryza sativat0
- Treatment
- moisture content of rice at the start of heatinge3
- Outcome
- degree of decrease of total solid contente3
- Direction
- greatere3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Cooking Quality of Rice”
e3“Amount of decrease in total solid content depends on moisture content of rice at the start of heating and in general, the higher (especially higher than 18%) the moisture content, the greater the degree of decrease of total solid content”
The same questions in other papers
heat · physiology: water · Oryza sativa (rice)Positive and negative results
4 papers in the same direction as this paper · 1 in the opposite direction
- positive
- negative
- negative
2 papers more in this group
See all 6 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.