Sensory Evaluation of Selected Recipes From Rice Varieties of Kerala Agricultural University

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.