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Evaluation of Sensory Properties of Some Popular Rice -2005

Sunil Kumar Biswas
Principal Scientific Officer
Grain Quality and Nutrition Division, BRRI HQ

Nilufa ferdous
Senior Scientific officer
Grain Quality and Nutrition Division, BRRI HQ

khandaker Aminul Kabir
chief Scientific officer and head
Grain Quality and Nutrition Division, BRRI HQ

Abstract/ Executive Summary:

The physicochemical and sensory properties of thirteen rice (Oryza sativa) varieties were evaluated with the aim of establishing their good cooking and eating qualities. Sensory evaluation and consumer acceptability of both the raw and cooked form of varieties were conducted using BRRI scientist. Sensory evaluation showed that the tested varieties had satisfactory physicochemical properties. Among tested varieties, BRRI dhan37, BRRI dhan38, Nizersail and Kataribhog had high milling yield, translucent grain and very good eating qualities. BRRI dhan37, BRRI dhan38 and Kataribhog had medium slender grain Nizersail medium bold grain.

Keywords: Rice, Sensory properties and taste

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To assess the varieties for good cooking and eating quality through sensory properties of rice by laboratory test panel

Methodology:

Thirteen rice varieties BR16, BR23, BR25, BR26, BRRI dhan32, BRRI dhan37, BRRI dhan38, Nizersail, Kataribhog, Latasail, Porabinni, Rangabinni and Mouberuin were collected from Genetic Resource and Seed Division of Bangladesh Rice Research Institute, Gazipur. The laboratory analysis was conducted at Grain Quality and Nutrition Division of Bangladesh Rice Research Institute, Gazipur. Milled rice out turn was determined by dehulling 200 g rough rice in Satake Rice mill, followed by 75 second polishing in a Satake grain testing mill TM- 05. Head rice out turn was determined by separting broken parts from milled rice by hand. Milled rice and head rice out turn were expressed as precentage of rough rice and milled rice, respectively. Grain length and breadth were measured by slide calipers. In determining the size and shape, milled rice was first classified into three classes based on length, long (< 5mm in length), medium (5-6 mm in length) and short (<5mm in length). The grain were again classified into three classes considering length to breadth ratio; slender (ratio>3.0), bold (ratio>2-3) and round (ratio>2.0). Amylose content was determined. Based on amylose content, milled rice was classified as waxy (1-2% amylose), very low (>2-9% amylose), low (>9-20% amylose), intermediate (>20-25% amylose) and high (25-33% amylose). Alkali spreading value was determined and classified as Alkali spreading value 1-3 corresponds to high, 3.0-5.0 corresponds to intermediate, and 6.0 to 7.0 corresponds to law gelatinization temperature. Protein content was determined by micro Kjeldahl method. Elongation ratio was calculated by measuring the length of cooked and uncooked milled rice by slide calipers. Volume of cooked and uncooked milled rice was measured by water displacement method. Cooking time was measured when 90% of cooking rice was totally gelatinized. Sensory properties such as stickyness, taste tenderness, appearance of cooked and milled rice were determined by a 14 member taste panel.

Source of Information: BRRI Annual Report 2005-2006, Page no. 48, BRRI, Gazipur-1701.

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The milled rice of Kataribhog had excellent score and Rangabinni fair score for appearance. Average score for appearance of cooked rice was Very good for Nizersail and Kataribhog.Scores for cooked rice tenderness were medium soft for all the varieties except BR23 and Rangabinni. Cooked rice of BR23 had medium tough score and Rangabinni had very soft. Based on the the evaluators score, BRRI dhan37 and Kataribhog had very taste score and Rangabinni had poor taste score. The evaluators were succeeded to score moderate taste for cooked rice of BR25, BR26, BRRI dhan38, and Nizersail, and BR16, BR23, BRRI dhan32, Latasail, Porabinni, and Mouberuin had slightly taste. BR16, BR23, BR26 and latasail had non-sticky and dry score for cooked rice. On the other hand BRRI dhan32, BRRI dhan37, BRRI dhan38, Nizersail and Kataribhog had non sticky and moist score for cooked rice.

Knowledge Management: Report/Proceedings