Cooking Characteristics, Eating Quality, and Preference of Some Rice Varieties Grown Experimentally in Puerto Rico
1969 ◽
Vol 62
(2)
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pp. 171-177
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A 10-12 member tasting panel appraised cooked samples of 26 rice varieties as to appearance, cohesion, tenderness, and flavor; and judged 25 of those varieties for eating quality using a +2, -2 (acceptable-not acceptable) scale. All samples had good cooking characteristics. The eating quality of IR-8 and Chontalpa 59 was questionable. An additional test showed preference for Sunbonnet and Starbonnet. Bluebelle was very close to the significant level of preference. The commercial sample came close to a significant level of preference over Chontalpa 59.
2021 ◽
Vol 17
(2)
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pp. 33-40
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2014 ◽
Vol 59
(1)
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pp. 55-64
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2018 ◽
Vol 22
(1)
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pp. 77-87
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