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Evaluation of Test Panel Members Through Sensory Properties of Rice - 1992

Nurul Hoque Choudhury
Chief Scientific Officer and Head
Grain Quality and Nutrition Division

Khandaker Aminul Kabir
Principal Scientific officer
Grain Quality and Nutrition Division

Sunil Kumar Biswas
Senior Scientific Officer
Grain Quality and Nutrition Division

Fatema Begum
Senior Scientific Officer
Grain Quality and Nutrition Division

Bilkis Banu
Senior Scientific Officer
Grain Quality and Nutrition Division

Abstract/ Executive Summary:

We tested 15 evaluators for their consistency in evaluating appearance of milled rice and appearance, tenderness and taste of cooked rice. They were found consistent in evaluating these properties. They evaluated 8 varieties. They all had at least good quality. None of them was excellent. Only BR7 had very good quality.

Keywords: Rice, Sensory and Taste

Location: Grain Quality and Nutrition Division laboratory, BRRI HQ

Start Date: 01-07-1991

End Date: 01-06-1992

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To find out the evaluators who can evaluate a variety consistently

Methodology:

Scientist from different research divisions of BRRI were invited for selecting taste panel members. Parboiled BR3, BR7, BR10, BR11, BR14, BR23 Pajam and Nizersail rice were selected for the test. Milled and cooked rice were served for the evaluation with the code number. A score sheet for the sensory properties taste, tenderness, appearance of cooked and milled rice with description scores; i.e. 1 for poor, 3 for good, 5 for very good and 7 for excellent were given to each of the evaluator. The test was done two times.

Source of Information: BRRI Annual Report 1991-1992

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In first panel test, only five out of nineteen evaluators put the consistent grade for all the eight varieties for appearance of milled rice. But for the second test this figures was ten out of fourteen. The appearance score of all the evaluators was consistent score was observed for BR7 and N. Sail. Incase of appearance of cooked rice there was no variety whose appearance consistently evaluated by all the evaluators in first test. But in second test appearance of cooked of the varieties BR3, BR10, BR11 and BR7 were consistently evaluated by all the evaluators. The tenderness of the varieties Pajam, BR23 and N. Sail was consistently evaluated by all the evaluator in the first test. But in the second test only the tenderness of BR23 was consistently evaluated by all the evaluators.

Knowledge Management: Report/Proceedings