Table V.
Sensory profile of raw BPT and parboiled BPT rice milled to different DOP.
| Sensory attributes | BPT raw (DOP) | BPT parboiled (DOP) | Overall | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
|
||||||||||
| DOP | 0% | 2.3% | 4.4% | 8.0% | % Changea (Ptrend) | 0% | 2.3% | 4.4% | 8.0% | % Changea (Ptrend) | Ptrend |
| Whitenessb | 6.8 ± 1.7 | 8.0 ± 1.2 | 9.1 ± 1.2 | 9.5 ± 0.7 | +40 | 6.4 ± 1.2 | 7.7 ± 1.5 | 8.8 ± 1.4 | 9.4 ± 1.0 | +47 | <0.0001 |
| Grain intactnessb | 7.0 ± 0.5 | 7.9 ± 2.0 | 8.6 ± 1.2 | 8.2 ± 1.1 | +17 | 7.2 ± 0.4 | 8.1 ± 0.8 | 8.7 ± 1.4 | 9.1 ± 1.7 | +26 | 0.0007 |
| Fluffinessb | 5.7 ± 0.6 | 7.1 ± 1.5 | 8.1 ± 0.9 | 8.8 ± 1.4 | +54 | 5.9 ± 0.6 | 7.4 ± 0.9 | 8.2 ± 0.8 | 9.1 ± 1.9 | +54 | <0.0001 |
| Firmnessb | 6.5 ± 0.3 | 7.3 ± 0.9 | 7.8 ± 2.3 | 7.4 ± 1.0 | +14 | 7.6 ± 0.5 | 7.5 ± 1.0 | 7.7 ± 1.1 | 8.0 ± 0.6 | +5.3 | 0.02 |
| Stickiness | 5.0 ± 0.9 | 5.1 ± 0.6 | 6.2 ± 0.7 | 7.3 ± 1.2 | +46 (0.0001) | 4.3 ± 0.7 | 4.7 ± 0.9 | 4.3 ± 0.5 | 4.2 ± 0.3 | −2.3 (0.33) | |
| Chewiness | 5.5 ± 1.8 | 4.6 ± 1.6 | 3.7 ± 0.3 | 3.8 ± 0.6 | −31 (0.008) | 5.8 ± 1.3 | 4.6 ± 0.9 | 5.1 ± 1.8 | 5.0 ± 0.8 | −14 (0.35) | |
| Aroma of cooked rice | 7.4 ± 0.8 | 8.9 ± 0.7 | 8.1 ± 1.9 | 8.5 ± 2.3 | +15 (0.41) | 4.6 ± 1.1 | 8.1 ± 1.4 | 8.1 ± 1.3 | 8.9 ± 1.8 | +94 (<0.0001) | |
| Starch like | 4.1 ± 1.0 | 5.2 ± 0.6 | 5.1 ± 0.6 | 4.9 ± 0.6 | +20 (0.17) | 4.1 ± 0.2 | 4.7 ± 0.8 | 5.4 ± 0.5 | 5.6 ± 1.4 | +37 (0.005) | |
| Brannyb | 7.5 ± 1.9 | 5.2 ± 0.9 | 3.8 ± 0.5 | 3.6 ± 0.3 | −52 | 7.4 ± 1.6 | 5.3 ± 0.5 | 4.8 ± 0.7 | 4.6 ± 0.4 | −38 | <0.0001 |
| Sweet | 5.3 ± 0.8 | 5.9 ± 2.4 | 5.3 ± 1.4 | 5.6 ± 0.9 | +5.7 (0.77) | 5.7 ± 0.6 | 5.3 ± 0.6 | 4.4 ± 0.8 | 4.4 ± 0.9 | −23 (0.0006) | |
| OQb | 8.8 ± 1.1 | 9.4 ± 0.7 | 8.9 ± 1.0 | 9.2 ± 0.9 | +4.5 | 9.0 ± 1.3 | 10.1 ± 0.4 | 9.4 ± 1.1 | 9.6 ± 2.0 | +6.7 | 0.62 |
a
% Increase or decrease from 0 to 8–10% DOP;
b
The trend test for the DOP is not statistically significant between BPT raw rice and BPT parboiled rice.