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

Article Id: ARCC1485
Citation :- SENSORY EVALUATION OF SELECTED RECIPES FROM RICE VARIETIES OF KERALA AGRICULTURAL UNIVERSITY.Asian Journal Of Dairy and Food Research.2010.(29)
Suma Divakar, Department of Home Science
Address : Kerala Agricultural University Vellayani - 695 522, India

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

Sensory evaluation Rice varieties Rice dishes.

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