DOI QR코드

DOI QR Code

Consumer Acceptance of Three Rice Varieties Formulated by a Simplex-Lattice Mixture Design

  • Choi, In-Duck (Post-Harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Son, Jong-Rok (Post-Harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Hong, Ha-Cheol (Genetics and Breeding Division, National Institute of Crop Science, RDA) ;
  • Kim, Kee-Jong (Post-Harvest Technology Division, National Institute of Crop Science, RDA)
  • Published : 2006.03.01

Abstract

A simplex-lattice mixture design was applied to blend three varieties of rice; Ilpum (IP), Goami2 (G2) and Baegjinju (BJJ) all of which have very different physicochemical properties from one another. G2 and BJJ are mutant rice developed from IP. Increasing G2 portions in a rice blend increases indigestible carbohydrate contents. Blending at least 33.3% of G2 to either IP or BJJ increased indigestible carbohydrates, which were approximately $3.55{\pm}1.31\;to\;4.57{\pm}0.37$(g/100 g), respectively. Consumers rated higher than 6.0 (=like slightly) for the IP alone and binary blends of IP and BJJ, whereas less than 5.0 (=dislike moderately) for the blends containing G2 rice, indicating that consumers would not accept rice blends containing higher G2 portions. However, although blends with G2 were given lower consumer ratings, a rice blend with G2 could have health benefits in terms of nutritional and functional properties due to the higher indigestible carbohydrate contents.

References

  1. Yang CZ, Shu XL, Zhang LL, Wang XY, Zhao HJ, Ma CX, Wu DX. 2006. Starch properties of mutant rice high in resistant starch. J Agric Food Chem 54: 523-528 https://doi.org/10.1021/jf0524123
  2. Kang HJ, Hwang IK, Kim KS, Choi HC. 2003. Comparative structure and physicochemical properties of Ilpumbyeo, a high-quality japonica rice, and its mutant, Suweon 464. J Agric Food Chem 51: 6598-6603 https://doi.org/10.1021/jf0344946
  3. Kang HJ, Seo HS, Hwang IK. 2004. Comparison of gelat-inization and retrogradation characteristics among endo-sperm mutant rices derived from Ilpumbyeo. Korean J Food Sci Technol 36: 879-884
  4. Hu P, Zhao H, Duan Z, Linlin Z, Wu D. 2004. Starch di-gestibility and the estimated glycemic score of different types of rice differing in amylose contents. J Cereal Sci 40: 231-237 https://doi.org/10.1016/j.jcs.2004.06.001
  5. Martin M, Fitzgerald MA. 2002. Proteins in rice grains influence cooking properties!. J Cereal Sci 36: 285-294 https://doi.org/10.1006/jcrs.2001.0465
  6. Maningat CC, Juliano BO. 1980. Starch lipids and their effect on rice starch properties. Starch/Staerke 32: 76-82 https://doi.org/10.1002/star.19800320303
  7. Cornell JA. 1983. Experiment with mixtures: design, models and analysis of mixture data. 2nd ed. John Wiley & Sons Inc., New York
  8. Chambers E, Wolf MB. 1996. Sensory testing methods. 2nd ed. American society for testing and materials, West Conshohoken, PA. p 111
  9. Montgomery DC. 1996. Design and analysis of experiments. 4th ed. John Wiley & Sons, Inc., New York, NY. p 171-185
  10. Peryam DR, Pilgrim FJ. 1957. Hedonic scale method of mea-suring food preference. Food Technol 11: 9-14
  11. Juliano BO, Villareal RM, Perez CM, Villareal CP, Takeda Y, Hiaukuri S. 1987. Varietal differences in prop-erties among high amylose rice starches. Starch/Staerke 39: 390-393 https://doi.org/10.1002/star.19870391106
  12. Lee C, Shin JS. 2005. Effects of resistant starch of rice on blood glucose response in normal subjects. Korean J Food Sci Technol 37: 301-303
  13. Delcour JA, Eerlingen RC. 1996. Analytical implications of the classification of resistant starch as dietary fiber. Cereal Foods World 41: 85-86
  14. Juliano BO, Onate LU, delMundo AM. 1965. Relation of starch composition, protein content, and gelation temperature to cooking and eating qualities of milled rice. Food Technol 19: 1006-1011
  15. Hamaker BR, Griffin VK. 1990. Changing the viscoelastic properties of cooked rice through protein disrup-tion. Cereal Chem 67: 261-264
  16. Kim HJ, Hong SP, Park KH, Kim IH, Lee SH. 1997. Comparative study of japonica rice protein with different eating quality. Food Biotechnol 6: 149-153
  17. Ong MH, Blanshard JMV. 1995. Texture determinants in cooked, parboiled rice. I: rice starch amylose and the fine structure of amylopectin. J Cereal Sci 21: 251-260 https://doi.org/10.1006/jcrs.1995.0028

Cited by

  1. Blending of different domestic grape wines using mixture design and optimization technique vol.19, pp.4, 2010, https://doi.org/10.1007/s10068-010-0142-7
  2. Antimicrobial Effect of ε-Poly-L-lysine Mixture on cheonggukjang and Optimization of the Mixing Ratio vol.18, pp.4, 2014, https://doi.org/10.13050/foodengprog.2014.18.4.276