1Department of Dairy Engineering, Dairy Science College, KVAFSU, Hebbala, Bangalore-560 024, India
2Department of Entomology, College of Agriculture, University of Agricultural Sciences, GKVK, Bangalore-560 065, India
Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, GKVK, Bangalore-560 065, India
*E-mail: psm9604@gmail.com
Online published on 27 January, 2023.
Sub-baric storage of food grains i.e., extreme levels of vacuum has gained importance these days because of its potential to preserve food by preventing the growth of insects, mold or bacteria by depriving oxygen. Cleaned and sorted rice grains were stored in the subbaric storage bin (SBSB) at 600±50 mm of Hg as well as in bag storage structure (jute bag) at ambient condition as control. After 2 months of storage, the rice grains were taken out and evaluated for its sensory characteristics to compare the acceptance of both raw and cooked rice grains stored in SBSB and bag storage. The samples were R1-raw rice stored in SBSB; R2-raw rice stored in bag storage; C1-cooked rice from the grains taken out from SBSB; C2-cooked rice of grains from bag storage. Fuzzy logic sensory study was conducted for analysis and acceptability of these samples. The results concluded that rice sample stored in SBSB showed high acceptability in both raw and cooked form in comparison to rice stored in bag storage.
Fuzzy logic, Rice, Sensory evaluation, Sub-baric, Vacuum
