Sensory Evaluation and Proximate Composition of Rice Based Traditional Food Products of India

Abstract

The present study was undertaken with the view to evaluate the sensory attributes and proximate composition of rice based traditional food products like dosa, idli, utthapam, khichadi and rice biryani were prepared using different varieties of rice. The four different rice varieties namely permal (control), HB-2, HKR-48 and HKR-128 were selected for the study. The best acceptable variety (HKR-48) with best acceptable food products were selected organoleptically and evaluated for proximate composition. Highly significant (P<0.05) differences for crude protein content and crude fibre content were observed in food products prepared from HKR-48 variety while non-significant differences were observed for crude fat and ash content. Nutritional evaluation of rice based food products revealed that this product contains good amount of protein, carbohydrates and minerals. All the food products from HKR-48 rice variety were organoleptically acceptable as compared to other varieties.