Water to rice ratio and cooked rice texture’s liking – internal preference mapping approach

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M. Saleh
J.-F. Meullenet
T. Toker
M. Akash


preference mapping, water to rice ratio, consumer’s liking, cooked rice


This study was undertaken to determine the optimal cooking water-to-rice ratio for rice consumers and to evaluate the existence of consumer preference segmentation. One long and one medium grain rice cultivars was used in this study. Rice was cooked to either: 1.4:1.0, 1.6:1.0, 1.8:1.0, 2.0:1.0 or 2.2:1.0 water to rice ratio and 69 rice consumers were recruited to evaluate cooked rice sensory attributes. Multivariate internal preference mapping method was used to assess consumer’s degree of liking and the presence of consumer’s segmentation. Results indicated that 80.3 and 49.3% of consumers respectively, prefer long grain rice hardness and stickiness cooked using 2.0:1.0 water to rice ratio. Consumers of brown and parboiled rice presented 20% of the population studied; representing similar consumer percentages preferred harder cooked rice (i.e. water to rice ratio of 1.4:1.0 and 1.6:1.0 combined).

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