Sensory Evaluation of Puffed Rice Developed from Telangana Rice Varieties

Author: Yasarapu Sreenidhi, G. Priya Sugandhi, T. Kamalaja and V. Kavitha Kiran

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Abstract

Rice is one of the major grown crop in the Asian countries, due to urbanization and lack of time ready to eat snacks are becoming popular. Puffed rice is one of the most common and economically affordable ready to eat snacks. As puffed rice is most acceptable because of its crispy texture and high shelf-life. Puffed rice are gluten free and reduces the risk of celiac disease. The main objective of this study was to know about the best accepted varieties of puffed rice developed from Professor Jayashankar Telangana State Agricultural University (PJTSAU) KNM 118 (Kunaram Sannalu), JGL 18047 (Bathukamma), JGL 24423 (Jagtial Rice-1), WGL 915 (Warangal Rice-1) and RNR 2354 (Shobhini), where the puffing was done by traditional method of puffing. Among all the varieties other than control puffed rice WGL 915 is the best accepted followed by KNM 118 and RNR 2354 is least accepted variety of puffed rice.

Keywords

Puffing, puffed rice, ready to eat, sensory evaluation, celiac disease

Conclusion

Among all the five varieties of puffed rice, other than control WGL 915 variety of puffed rice is the best accepted based on all the respective sensory characters. KNM 118 variety of puffed rice is the second most accepted and RNR 2354 is least accepted variety of puffed rice.

References

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How to cite this article

Yasarapu Sreenidhi, G. Priya Sugandhi, T. Kamalaja and V. Kavitha Kiran (2022). Sensory Evaluation of Puffed Rice Developed from Telangana Rice Varieties. Biological Forum – An International Journal, 14(4): 614-617.