Influence of Rice Varieties on Sensory Profile and Consumer Acceptance for Frozen-cooked Rice

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Abstract
The objectives of this study were to generate sensory profiles by descriptive analysis, to access consumer acceptability by consumer acceptance test, and to determine the driving sensory attributes for frozen-cooked rice made by five difference rice varieties. Rice varieties resulted in significant differences in the sensory profiles of the frozen-cooked rice samples. Sixteen descriptive attributes – aroma (rice bran, raw rice, tap water), taste (sweet, bitter), flavor (rice cake, roasted), texture (glutinousness, firmness, cohesiveness of mass, particle feeling, moistness), and appearance (amount of embryo buds, glossiness, rice shape, whiteness, size of rice) were used as descriptive terms for the samples. Oryza sativa L. var. Ilpum was the most accepted variety when processed to frozen cooked rice and should therefore be the first option for processing. Partial least square regression analysis found no drivers of liking and five drivers of disliking for frozen-cooked rice: rice bran aroma, glutinousness, firmness, particle feeling and amount of embryo buds.

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