Sensory evaluation of commercial ready-to-eat rice between trained panelist and consumer

Purpose Quantitative descriptive analysis (QDA) and consumer acceptability (CA) for sensory evaluation of eight commercial ready-to-eat cooked rice samples were examined by eight trained panelists and 50 consumers, respectively. Design/methodology/approach A total of 24 descriptive attributes for appearance, odor/aroma, taste/flavor, and texture were developed. Also CA was performed for overall liking, appearance, flavor and texture liking. All statistical analyses were using analysis of variance (ANOVA), principal component analysis (PCA), hierarchical cluster analysis (HCA) and partial least square regression (PLSR). Findings The overall liking score for the cooked white rice from C brand was highest (6.43) among the eight samples. Three groups of eight commercial ready-to-eat cooked rice samples were obtained from PCA and HCA. The samples of cooked white rice from C, N, and O brand characterized by intactness, starch odor, translucency, whiteness, and glossiness were located on to the positive PLS 1, w...