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Sensory Evaluation of Iron Rich Line and Premium Quality Rice

AKM Saiful Islam
Senior Scientific Officer
Farm Machinery and Postharvest Technology Division, Bangladesh Rice Research Institute, Gazipur-1701.

Sunil Kumar Biswas
Chief Scientific Officer
Farm Machinery and Postharvest Technology Division, Bangladesh Rice Research Institute, Gazipur-1701.

Bidhan Chandra Nath
Scientific Officer
Farm Machinery and Postharvest Technology Division, Bangladesh Rice Research Institute, Gazipur-1701.

Nilufar Ferdous
Senior Scientific Officer
Farm Machinery and Postharvest Technology Division, Bangladesh Rice Research Institute, Gazipur-1701.

Abstract/ Executive Summary:

Sensory evaluation of three iron rich rice lines BR 7517-2R-2-1, BR 7517-2R-4-1 and BR 7517-2R-27-3 (parboiled) and four premium quality rice (BRRI dhan50 (parboiled), Basmati (Pak.) (unparboiled), BRRI dhan50 (unparboiled) and Jasmine (unparboiled) were evaluated for quality analysis. Forty members of panelists comprising male and female took part in the assessment process. Evaluation was based on appearance, taste and aroma and score was ranked as excellent, good, fair and poor. In iron rich rice, 37.5 to 50% panelist expressed as good in appearance and 50% expressed BRRI dhan50 were good. Sixty five percent panelists scored as excellent in test and 52.5 percent panelists judged as strong aroma in Basmati (Pak.). In sensory evaluation, Basmati (Pak.) white rice got the maximum scores followed by Jasmine and BRRI dhan50.

Keywords: Appearance, Taste, Aroma, Score, Quality, Parboiled, Unparboiled

Location: Gazipur

Start Date: 01-07-2008

End Date: 30-06-2009

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To test the eating quality of iron rich and premium quality rice by sensory evaluation

Methodology:

For iron rich line (parboiled) A. BR7517-2R-2-1 B. BR7517-2R-4-1 C. BR7517-2R-27-3 For premium quality rice D. BRRI dhan50 (parboiled) E. Basmati (Pak) (unparboiled F. BRRI dhan50 (unparboiled) G. Jasmine (unparboiled) The iron rich lines were coarse variety and collected from Plant Breeding Division. BRRI dhan50 was supplied by FMPHT Division. The iron rich sample and BRRI dhan50 were processed as parboiled condition and some portion of BRRI dhan50 was processed in unparboiled condition in GQN laboratory. Pakistani basmati and Thai Jasmine were procured from super store, Dhaka. BRRI dhan50 was compared with Basmati (Pak) and Jasmine. Cooked samples were held in a closed container, allowed to cool to a comfortable tasting temperature, and kept warm unless the samples were assessed. A forty member panelists comprising male and female category took part in the assessment process of samples. Evaluation was based on appearance, taste and aroma of the cooked rice. Excellent, good, fair and poor scores were used for evaluating the appearance and taste. For evaluating aroma strong, mild and none scores were used.

Source of Information: BRRI Annual Research Review 2008-09

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In sensory evaluation Basmati (Pak) white rice got the maximum scores followed by Jasmine and BRRI dhan50 white rice for appearance, taste and aroma.

Knowledge Management: Report/Proceedings