Effect of milling degree on the sensory characteristics of various cooked rice dishes


A. Rosniyana, R. Ibni Hajar and M.A. Hashifah


A high quality locally developed rice variety (Q34) was milled at different milling degrees (MD), namely 2%, 4% and 6%. Brown rice (0%) and milled rice (8%) were also used in this study. Various rice dishes such as nasi lemak, tomato rice, fried rice, porridges and boiled rice were prepared from these rice. Sensory evaluation on boiled rice assessed the whiteness, stickiness, tenderness, aroma, flavour and overall acceptability. Porridges made from brown rice scored the highest mean for overall acceptability. For other rice dishes and boiled rice, the highest mean score for stickiness, tenderness and overall acceptability was obtained by milled rice. In most cases, stickiness, tenderness and overall acceptability of rice made from rice milled at different milling degrees were significantly different among all dishes.

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