Abstract
The relationship between rice storage conditions and the physicochemical and sensory properties of cooked rice was investigated. Both polished rice （90％ yield） and brown rice were stored in the following conditions: （i） 37℃ and 75％ relative humidity （RH） for 30 and 80 days; （ii） at room temperature （22.2-27.5℃, 31.3-53.9％ RH） for 180 days from May to November. Treated samples of brown rice storage were polished at 90％ yield after storage. The increase in fat acidity levels after storage was larger in polished rice storage than in brown rice storage, whereas the increase in reducing sugar levels after storage was larger in brown rice storage than in polished rice storage. After storage for 80 days at 37℃ and 75％ RH, the hardness of cooked rice increased, and the stickiness decreased. In addition, compared with the control cooked rice sample, rice quality worsened, hardness increased, and stickiness decreased remarkably after refrigerating cooked rice at 4℃ for 16 h. The peak temperature of gelatinization for rice flour, obtained using DSC, increased after storage but that for rice starch was comparable regardless of storage conditions. This suggests an increase in interactions between rice starch and other ingredients during storage. Sensory evaluation of cooked rice stored at 37℃ and 75％ RH suggested that polished rice storage was better than brown rice storage in terms of aroma and taste. In contrast, after storage at room temperature, it was suggested that brown rice storage was better than polished rice storage in terms of appearance and taste.
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Claims 11
Claim · model-written summary
Fat acidity rose more in polished than brown rice storage.
- Taxon
- rice
Oryza sativae0 - Treatment
- polished rice storagee0
- Outcome
- fat acidity levelse0
- Direction
- largere0
- Comparator
- brown rice storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The increase in fat acidity levels after storage was larger in polished rice storage than in brown rice storage”
Claim · model-written summary
Reducing sugar rose more in brown than polished rice storage.
- Taxon
- riceOryza sativae0
- Treatment
- brown rice storagee0
- Outcome
- reducing sugar levelse0
- Direction
- largere0
- Comparator
- polished rice storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the increase in reducing sugar levels after storage was larger in brown rice storage than in polished rice storage.”
Claim · model-written summary
Storage at 37℃ and 75％ RH increased cooked rice hardness.
- Taxon
- riceOryza sativae0
- Treatment
- storage for 80 days at 37℃ and 75％ RHe0
- Outcome
- hardness of cooked ricee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After storage for 80 days at 37℃ and 75％ RH, the hardness of cooked rice increased”
Claim · model-written summary
Storage at 37℃ and 75％ RH decreased cooked rice stickiness.
- Taxon
- riceOryza sativae0
- Treatment
- storage for 80 days at 37℃ and 75％ RHe0
- Outcome
- stickinesse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After storage for 80 days at 37℃ and 75％ RH, the hardness of cooked rice increased, and the stickiness decreased.”
Claim · model-written summary
Refrigeration worsened cooked rice quality.
- Taxon
- riceOryza sativae0
- Treatment
- refrigerating cooked rice at 4℃ for 16 he0
- Outcome
- rice qualitye0
- Direction
- worsenede0
- Comparator
- control cooked rice samplee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“compared with the control cooked rice sample, rice quality worsened, hardness increased, and stickiness decreased remarkably after refrigerating cooked rice at 4℃ for 16 h.”
Claim · model-written summary
Refrigeration increased cooked rice hardness.
- Taxon
- riceOryza sativae0
- Treatment
- refrigerating cooked rice at 4℃ for 16 he0
- Outcome
- hardnesse0
- Direction
- increasede0
- Comparator
- control cooked rice samplee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“compared with the control cooked rice sample, rice quality worsened, hardness increased, and stickiness decreased remarkably after refrigerating cooked rice at 4℃ for 16 h.”
Claim · model-written summary
Refrigeration decreased cooked rice stickiness.
- Taxon
- riceOryza sativae0
- Treatment
- refrigerating cooked rice at 4℃ for 16 he0
- Outcome
- stickinesse0
- Direction
- decreasede0
- Comparator
- control cooked rice samplee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“compared with the control cooked rice sample, rice quality worsened, hardness increased, and stickiness decreased remarkably after refrigerating cooked rice at 4℃ for 16 h.”
Claim · model-written summary
Gelatinization peak temperature of rice flour rose after storage.
- Taxon
- riceOryza sativae0
- Treatment
- storagee0
- Outcome
- peak temperature of gelatinization for rice floure0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The peak temperature of gelatinization for rice flour, obtained using DSC, increased after storage”
Claim · model-written summary
Rice starch gelatinization temperature was comparable across storage conditions.
- Taxon
- riceOryza sativat0
- Treatment
- storage conditionse0
- Outcome
- rice starche0
- Direction
- comparablee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“that for rice starch was comparable regardless of storage conditions.”
t0“brown rice storage on rice quality”
Claim · model-written summary
Polished rice storage gave better aroma and taste at 37℃ and 75％ RH.
- Taxon
- riceOryza sativae0
- Treatment
- polished rice storagee0
- Outcome
- aroma and tastee0
- Direction
- bettere0
- Comparator
- brown rice storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sensory evaluation of cooked rice stored at 37℃ and 75％ RH suggested that polished rice storage was better than brown rice storage in terms of aroma and taste.”
Claim · model-written summary
Brown rice storage gave better appearance and taste at room temperature.
- Taxon
- riceOryza sativae0
- Treatment
- brown rice storagee0
- Outcome
- appearance and tastee0
- Direction
- bettere0
- Comparator
- polished rice storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“after storage at room temperature, it was suggested that brown rice storage was better than polished rice storage in terms of appearance and taste.”
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See all 17 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.