SENSORY EVALUATION OF SELECTED RECIPES FROM RICE VARIETIES OF KERALA AGRICULTURAL UNIVERSITY

Asian Journal of Dairy and Food Research

Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151

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ABSTRACT

Rice varieties can be effectively promoted by specifying the dishes for which they are apt.
Seven varieties evolved at the Rice research station, Pattambi of Kerala Agricultural University
have been tested for 8 dishes namely ‘table rice’, ‘idiappam’, ‘puttu’, ‘appam’, ‘ada’, ‘pathiri’,
‘idli’ and dosa – being the very popular dishes of Keralites. Uniform method of preparation was
followed and the sensory evaluation conducted by 3 self help groups and also personnel of
RARS Pattambi. Results showed that each variety suited different dishes

KEYWORDS

REFERENCES

Juliano, B.O. (1990). Rice grain qualities problems and challenges. Cereal Food World: 245–253.
Morten, C.M., Gail, V and Thomas, C (2000) Sensory Evaluation Techniques – Evaluation Techniques 14th ed CRC
Press USA: 269–271.
Psszezold, D.E. (2001) Rice – Not just for growing. Food Technology 55: 53–59.
Ross, Carolyn (2008) Food Science and Human Nutrition. Washington State University, Washington.
Saibaba, A (1993). All About Rice. Nutrition 8: 3-15.
Vanaja, C and Babu, C.L. (2008). Variability in grain quality attributes of high yielding rice varieties (Ozyza sativa) of
diverse origin. J of Tropical Agriculture 44 (1–2) 61–63.

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Asian Journal of Dairy and Food Research

SENSORY EVALUATION OF SELECTED RECIPES FROM RICE VARIETIES OF KERALA AGRICULTURAL UNIVERSITY

ABSTRACT

KEYWORDS

REFERENCES

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