Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore-560 065, India.
An experiment was conducted to study nutrient composition and sensory characteristics of selected varieties of aromatic rice. The head rice recovery ranged from 65.11 to 81.85 percent. The moisture content ranged from 7.10 to 9.08 g, protein 8.44 to 12.59 g, fat 0.88 to 2.68 g, ash 1.04 to 2.91 g, and crude fiber 0.69 to 1.92 g respectively. The varieties which had good nutritional value and high mean sensory scores for overall acceptability were selected for the preparation of products along with the control sample (pusa basmati) to determine the consumer acceptance of the product. The varieties selected were IET 18973, IET 19391, IET 19492, IET 19294 and control sample. There was non significant difference between the varieties for the mean sensory scores in the products like zarda rice and vegetable pulao except kheer. Kheer showed preference over the other products.
Nutrient composition, Sensory charactertics, Aromatic rice
