Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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
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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.

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