What Is KDML105 Variety

Whereas, the problem of KDML105 variety, the improvement of the local variety that has good quality and is not sensitive to light is the important target of Rice Improvement Project (Vanavichit et al, 2003). This improvement has led to the breeding of a new aromatic rice variety that can grow in irrigated areas with sufficient water for rice growing through the year. There was successful in 1997, when the Department of Agriculture certified three other cultivars of aromatic rice, namely, KlongLuang 1 and Hawm SuphanBuri and Hawm Phitsanulok 1 in 1998. In the year of 2000, Pathum Thani 1 (PTT1) was also certified as one of the off-season aromatic rice varieties (Kwanchai, 2001) that are closely in quality appearance and cooking to KDML105 variety.
Most of the aromatic rice varieties mentioned above have such characteristics closely similar to KDML105 as long grain and fragrant smell but are slightly high in amylose content (16-20%) (Ministry of Commerce Regulation, 2004) so the crucial problem is as follows. Even though, Department of Foreign Trade in Ministry of Commerce was established the Thai rice standards B.E.2540 and Thai Hom Mali rice standards (No.3),dated 6th November B.E.2546 (2003) to facilitate and control the quality of Thai Hom Mali rice and other varieties and also definite to avoid the adulteration but it could not halt the adulteration in Thai Hom Mali rice from other varieties because the prices of others aromatic rice and non-aromatic rice varieties are cheaper than KDML105 variety. The blending or adulteration with Thai Hom Mali Rice is happening. Most of varieties adulterate in Thai Hom Mali Rice are Chai-nart1 (CNT1) and Pathumtani1 (PTT1) becomes more and more apparent. This issue becomes to the food quality and safety problems of Thai Hom Mali Rice not only for the domestic trade but also included the international trade. This cause will become the unfair trade and low quality for the milling process or even during export all
Cooking quality could inspect by many method such as texture analysis, amylose content, gel consistency, ASV etc. Many researchers were studied in various methods such as texture analysis (Champagne and Suwannaporn, 2005; Pitiphunpong et al., 2011), using this method was obtained high precision and could detect the adulteration at 10-30%. DNA markers method is also obtain high precision and accuracy but this method need the high skill of operator for use the equipment to analyze (Ganopoulos et al., 2011) thus another method; dyed grain (Pitiphunpong et al., 2011) obtain low precision if the proportion of the adulteration is low. Rice starch consists of two fractions; amylopectin is the main fraction and amylose is the second. The ratio of amylose and amylopectin is an important factor that distinguishes the cooking characteristics of rice. Non glutinous rice starch consists of 10-34% percent of amylose which makes the rice less sticky and harder texture. The amylose content of milled rice may be classified as waxy, 1-2%; low, 7-20%; intermediate, 20-25%; and high, >25% (Juliano, 1979). Varietal or amylose-group confirmation is required for selecting desirable rough rice that is consistent with the purposes of uses. For instance, the KDML105 and RD15 rough rice selection is to produce Thai Hom Mali milled rice for exportation. However, the