Cooked Rice Quality as Effected by Mixing RD 23 and chainat 1 in Khao Dawk Mail 105

Abstract

White rice of KDMl 105, RD 23 and CNT 1 contained 15.0, 22.8 and 26.7% apparent amylose (as is), respectively. A palatability test was applied to evaluate the cooked rice quailty. The product of each variety was prepared by cooking the white rice with different water to rice ratio. the result averaged from the preference score indicated by 35-40 panelists verified that the optimum cooking water for KDML 105, RD 23 nd CNT 1 were 1.7-1.9, 2.1 and 2.7 times by weight of rice, respectively. When a proportion of 10, 20, 30 , 40, 50, 60, 70, 80, or 90% of the RD 23 or the CNT 1 was blended with the KDML 105 rice, the ratioof optimum cooking water increased accordingly. The cooked product of the KDML 105 contained an aromatic flavor. Mixing of the orther rice caused a reduction of the floavor. If mixing was as high as 50% , The aromatic flavor of the cooked product became very weak or undetectable. blending the KDML 105 rice with the CNT 1 caused a greater effect in the reduction of softeness of the cooked product comparing to that with RD 23. To maintained the apparent amylose of white rice at 19% m the mixing of RD 23 might exceed to 50% , while that with CNT 1 should not be over 30%.