Abstract

Waxy corn (Zea mays var ceratina) is fresh-eating and popular fruit. Especially , kernel texture which can compare eating quality in difference varities by tasting. Tasting is the method that use for indicate tenderness and favorite. Kernel texture was measured by Texture Analyzer with TPA method which use cylinder probe to chewing the kernel like teeth for analyse kernel texture in two character, harderness and adhesiveness. RCBD with 4 replications was used in this experiment with 5 varieties of corn.(FPC111(Fancy Purple Color111), BIG WHITE852 (BW852), RATCHATA1 LV-CM and MX10) As the result, eating quality by tasting, BW852 has the highest tenderness and FV. And from texture analyzer result (TA.XT.plus), there is no difference between kernel texture in every varieties