Consumer acceptance test and some related properties of selected KDML 105 rice mutants

© 2016, Association of Food Scientists & Technologists (India). Comparative analysis of the Kao Dawk Mali 105 (KDML 105) premium rice variety, and its six mutants, obtained after low energy ion bombardment, was carried out for sensory and other consumer acceptance related important properties....

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Main Authors: Wiwat Wangcharoen, Chaveewon Phanchaisri, Wichittra Daengpok, Rimruthai Phuttawong, Tawan Hangsoongnern, Boonrak Phanchaisri
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/54975
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-549752018-09-05T02:50:33Z Consumer acceptance test and some related properties of selected KDML 105 rice mutants Wiwat Wangcharoen Chaveewon Phanchaisri Wichittra Daengpok Rimruthai Phuttawong Tawan Hangsoongnern Boonrak Phanchaisri Agricultural and Biological Sciences © 2016, Association of Food Scientists & Technologists (India). Comparative analysis of the Kao Dawk Mali 105 (KDML 105) premium rice variety, and its six mutants, obtained after low energy ion bombardment, was carried out for sensory and other consumer acceptance related important properties. Consumer acceptance test (n = 200), colour parameters (L*, a*, b*), grain length, and texture parameters of cooked rice and 2-Acetyl-1-pyrroline (2AP), amylose, fat, and protein contents of polished rice were determined. The consumer acceptance test showed that HyKOS3-1 and KDML 105 were equally accepted for every attribute, while HyKOS16 had lower colour liking than KDML 105. Other mutants of KDML 105 were less accepted than KDML 105. Preference mapping (PCA bi-plot) showed that the overall liking of cooked rice was positively correlated to 2AP and fat content and negatively correlated to hardness, cohesiveness, springiness, chewiness, amylose and protein contents. Consumers preferred cooked rice which has good aroma and soft texture. However, only 2AP content might be not enough to explain aroma liking of cooked rice and rice with different texture could be accepted in the same level of KDML 105. 2018-09-05T02:50:33Z 2018-09-05T02:50:33Z 2016-09-01 Journal 09758402 00221155 2-s2.0-84990872131 10.1007/s13197-016-2334-5 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84990872131&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/54975
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
spellingShingle Agricultural and Biological Sciences
Wiwat Wangcharoen
Chaveewon Phanchaisri
Wichittra Daengpok
Rimruthai Phuttawong
Tawan Hangsoongnern
Boonrak Phanchaisri
Consumer acceptance test and some related properties of selected KDML 105 rice mutants
description © 2016, Association of Food Scientists & Technologists (India). Comparative analysis of the Kao Dawk Mali 105 (KDML 105) premium rice variety, and its six mutants, obtained after low energy ion bombardment, was carried out for sensory and other consumer acceptance related important properties. Consumer acceptance test (n = 200), colour parameters (L*, a*, b*), grain length, and texture parameters of cooked rice and 2-Acetyl-1-pyrroline (2AP), amylose, fat, and protein contents of polished rice were determined. The consumer acceptance test showed that HyKOS3-1 and KDML 105 were equally accepted for every attribute, while HyKOS16 had lower colour liking than KDML 105. Other mutants of KDML 105 were less accepted than KDML 105. Preference mapping (PCA bi-plot) showed that the overall liking of cooked rice was positively correlated to 2AP and fat content and negatively correlated to hardness, cohesiveness, springiness, chewiness, amylose and protein contents. Consumers preferred cooked rice which has good aroma and soft texture. However, only 2AP content might be not enough to explain aroma liking of cooked rice and rice with different texture could be accepted in the same level of KDML 105.
format Journal
author Wiwat Wangcharoen
Chaveewon Phanchaisri
Wichittra Daengpok
Rimruthai Phuttawong
Tawan Hangsoongnern
Boonrak Phanchaisri
author_facet Wiwat Wangcharoen
Chaveewon Phanchaisri
Wichittra Daengpok
Rimruthai Phuttawong
Tawan Hangsoongnern
Boonrak Phanchaisri
author_sort Wiwat Wangcharoen
title Consumer acceptance test and some related properties of selected KDML 105 rice mutants
title_short Consumer acceptance test and some related properties of selected KDML 105 rice mutants
title_full Consumer acceptance test and some related properties of selected KDML 105 rice mutants
title_fullStr Consumer acceptance test and some related properties of selected KDML 105 rice mutants
title_full_unstemmed Consumer acceptance test and some related properties of selected KDML 105 rice mutants
title_sort consumer acceptance test and some related properties of selected kdml 105 rice mutants
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84990872131&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/54975
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