Abstract
The changes in fat acidity of brown rice and eating quality of rice during long term grain storage of unhulled rice were evaluated for the government managed rices. The Tongil type rice grains had consistently significantly lower fat acidity during three and half year storage than the Japonica type rice. On sensory evaluation of the fresh milled cooked rice the eating quality of the long term stored rices, 1987, 1988, and 1989 produce Tongil did not differ much each other even though increase in fat acidity by year of storage. The Japonica rices produced in 1989 and 1990 in different locations and stored there also did not differ much in eating quality. The grains stored in storehouses of super grade did not differ significantly from those stored in the first grades, but the grains stored (4 , RH 50%) grains have kept the eating quality almost same as the fresh grains even after two and half years. A higher degree of milling did not improve significantly the sensory taste of cooked rice of the grains long term stored.
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Claims 7
Claim · model-written summary
Tongil type rice had lower fat acidity than Japonica type rice during three and a half years of storage
- Taxon
- rice
Oryza sativae1 - Material
- Tongil typee1
- Treatment
- three and half year storagee1
- Outcome
- fat aciditye1
- Direction
- lowere1
- Comparator
- Japonica typee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The Tongil type rice grains had consistently significantly lower fat acidity during three and half year storage than the Japonica type rice”
Claim · model-written summary
Eating quality of Tongil rice stored for 1987 to 1989 did not differ much between storage years
- Taxon
- riceOryza sativae2
- Material
- Tongile2
- Treatment
- long term storede2
- Outcome
- eating qualitye2
- Direction
- did not differ muche2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“On sensory evaluation of the fresh milled cooked rice the eating quality of the long term stored rices, 1987, 1988, and 1989 produce Tongil did not differ much each other even though increase in fat acidity by year of storage”
Claim · model-written summary
Fat acidity increased with year of storage
- Taxon
- riceOryza sativae2
- Treatment
- year of storagee2
- Outcome
- fat aciditye2
- Direction
- increasee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“On sensory evaluation of the fresh milled cooked rice the eating quality of the long term stored rices, 1987, 1988, and 1989 produce Tongil did not differ much each other even though increase in fat acidity by year of storage”
Claim · model-written summary
Japonica rices produced in 1989 and 1990 and stored in different locations did not differ much in eating quality
- Taxon
- riceOryza sativae3
- Material
- Japonica ricese3
- Outcome
- eating qualitye3
- Direction
- did not differ muche3
- Setting
- different locationse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“The Japonica rices produced in 1989 and 1990 in different locations and stored there also did not differ much in eating quality”
Claim · model-written summary
Grains stored in storehouses of super grade did not differ significantly in eating quality from grains stored in the first grades
- Taxon
- riceOryza sativae2
- Treatment
- storehouses of super gradee4
- Outcome
- eating qualitye2
- Direction
- did not differ significantlye4
- Comparator
- first gradese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“On sensory evaluation of the fresh milled cooked rice the eating quality of the long term stored rices, 1987, 1988, and 1989 produce Tongil did not differ much each other even though increase in fat acidity by year of storage”
e4“The grains stored in storehouses of super grade did not differ significantly from those stored in the first grades”
Claim · model-written summary
A higher degree of milling did not improve the sensory taste of stored cooked rice
- Taxon
- riceOryza sativae5
- Treatment
- higher degree of millinge5
- Outcome
- sensory taste of cooked ricee5
- Direction
- did not improvee5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“A higher degree of milling did not improve significantly the sensory taste of cooked rice of the grains long term stored”
Claim · model-written summary
Stored grains kept eating quality almost the same as fresh grains after two and a half years
- Taxon
- riceOryza sativae2
- Outcome
- eating qualitye6
- Direction
- almost samee6
- Qualifier
- even after two and half yearse6
- Comparator
- fresh grainse6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“On sensory evaluation of the fresh milled cooked rice the eating quality of the long term stored rices, 1987, 1988, and 1989 produce Tongil did not differ much each other even though increase in fat acidity by year of storage”
e6“the grains stored (4 , RH 50%) grains have kept the eating quality almost same as the fresh grains even after two and half years”
The same questions in other papers
processing · quality: general · Oryza sativa (rice)Positive and negative results
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