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Quality of different rice cultivars and factors influencing consumer willingness‐to‐purchase rice
Author(s) -
Charoenthaikij Phantipha,
Chaovanalikit Arusa,
UanOn Tanat,
Waimaleongoraek Pamarin
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14877
Subject(s) - amylose , brown rice , white rice , food science , cultivar , mathematics , agronomy , chemistry , starch , biology
Consumer acceptance was highly associated with the peak viscosity and vice versa for the amylose content. The unmilled rice samples, BKDML and BR + HMD, were differentiated from the white ones, KDML105 and RD31, with the expansion ratio, retrogradation rate and descriptive sensory profiles.