Table 3a.
Overall sensory attributes comparing different degrees of rice polishing
| Polish | 0% (Brown) | 2–3% | 4–5% | P for trend1 | |
|---|---|---|---|---|---|
| BPT Raw | |||||
| Uncooked | Color & Appearance | 5.1± 2.1 | 3± 1.8 | 1.6± 1 | <.0001 |
| Plain cooked rice | Color & Appearance | 5.1± 2.1 | 2.8± 1.6 | 1.3± 0.6 | <.0001 |
| Cooked rice with sambar | Color & Appearance | 4.7± 2.3 | 2.5± 1.6 | 1.4± 0.6 | <.0001 |
| Texture | 4.6± 2.3 | 2.5± 1.6 | 1.6± 0.7 | <.0001 | |
| Taste | 4.6± 2.4 | 2.5± 1.6 | 1.6± 1.2 | <.0001 | |
| Overall Quality | 4.9± 2.3 | 2.6± 1.6 | 1.5± 0.9 | <.0001 | |
| BPT Parboiled | |||||
| Uncooked | Color & Appearance | 4.4± 2.2 | 2.3± 1.4 | 1.9± 1.5 | <.0001 |
| Plain cooked rice | Color & Appearance | 4.7± 2.2 | 2.6± 1.4 | 1.6± 1.3 | <.0001 |
| Cooked rice with sambar | Color & Appearance | 4.2± 2.2 | 2.1± 1.1 | 1.5± 0.9 | <.0001 |
| Texture | 4.5± 2.3 | 2.2± 1.1 | 1.7± 1.3 | <.0001 | |
| Taste | 4.3± 2.4 | 2.4± 1.5 | 1.8± 1.4 | <.0001 | |
| Overall Quality | 4.4± 2.3 | 2.3± 1.3 | 1.9± 1.4 | <.0001 | |
| Uma Red Rice | |||||
| Uncooked | Color & Appearance | 4.3± 2.5 | 3.8± 2.1 | 2.8± 1.8 | 0.0003 |
| Plain cooked rice | Color & Appearance | 4.4± 2.4 | 3.3± 2 | 2.9± 2.1 | <.0001 |
| Cooked rice with sambar | Color & Appearance | 4.2± 2.3 | 3± 1.8 | 2.3± 1.7 | <.0001 |
| Texture | 4.1± 2.3 | 3.1± 1.9 | 2.4± 1.8 | <.0001 | |
| Taste | 4.2± 2.4 | 3.2± 2.1 | 2.6± 2 | <.0001 | |
| Overall Quality | 4.2± 2.4 | 3.3± 2.1 | 2.4± 1.8 | <.0001 | |
Data presented are mean scores ± standard deviation for sensory attributes based on a 7-point Hedonistic scale (1=Like Very Much to 7=Dislike Very Much).
1
p-values based on the Kruskal-Wallis test.