Preference for eating quality of rice

N. H. Ajimilah and C. S. Lee

Abstract

Sensory evaluation study was conducted to determine the local preferences for eating quality of rice. Five rice varieties, Beras Wangi (a Thai fragrant rice) and four local varieties namely Mahsuri Mutant, Makmur, Seberang and MR 84 were tested. A total of 139 randomly selected MARDI personnel from four categories, mostly untrained, served as panelists at five MARDI research stations. Results of the study indicated that Beras Wangi, a variety with low amylos contert (< 20%) was most preferred. Among the local varieties, Makmur, the intermediate amylose vuiety (2O-25%) was more preferrred for its better texture. For the other atributes of taste, aroma and general acceptability, there were generally no particular preferences for the three local varieties, Mahsuri Mutant, Seberang and Makmur. MR 84, a variety with high amylose (> 25%), was the least preferred. Preferences for certain attributes such as aroma and texture by the different races and sex were localized.

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