Evaluation of Rice Brands by Sensory Qualities

Abstract

A purposively selected 20 member sensory panel was used to do sensory and cooking qualities assessment of locally processed rice brands and popularly imported rice brands consumed by most Nigerians. The local brands are ‘Enyi, Lobi, Eagle and Veetee; while the imported brands are ‘Tomato and Caprice. The results showed that Olam was significantly better and distinguishable from Abakaliki, Tomato and Caprice brands for colour (P<0.05); Olam was significantly better than Caprice for flavour (P<0.05); Olam was significantly better than Abakaliki and Caprice for sogginess (P<0.05); Olam was significantly preferred than Veetee for stickness (P<0.05); Olam was significantly better than the other brands for taste (P<0.05); Olam was significantly preferred to other brands for texture (P<0.05) and significantly better from Tomato for general acceptability (P<0.05). On assessment of rice grains, the results also showed that Enyi and Abakaliki had poor grain colour rating (P<0.05); the general  acceptability of Olam, Caprice and Veetee grain brands were significantly better than the other brands (P<0.05). Generally speaking, the results of the analyses showed that local brands of processed rice competed well with imported brands for sensory qualities.

Key words: rice brands, sensory qualities, consumer preference, general acceptability