Table 9.
Sensory evaluation of brown rice cooked by using H1
| Control | 30% | 50% | 70% | 90% | 100% |
| Appearance | 3.41±0.01b1) | 4.15±0.01a | 2.87±0.14c | 2.68±0.10c | 2.07±0.19d | 2.04±0.06d |
| Taste | 2.87±0.08b | 4.11±0.21a | 2.54±0.11bc | 2.33±0.09c | 1.74±0.21d | 1.76±0.11d |
| Flavor | 3.65±0.03a | 3.37±0.11a | 3.31±0.03a | 3.37±0.07a | 3.51±0.22a | 3.50±0.08a |
| Texture | 4.08±0.01a | 4.16±0.12a | 3.77±0.07b | 3.41±0.16c | 3.39±0.16c | 3.44±0.15c |
| Overall acceptability | 4.03±0.14b | 4.37±0.09a | 3.88±0.07c | 3.89±0.14c | 3.70±0.06d | 2.64±0.04e |
Means in a column followed by different superscripts are significantly different (p<0.05) by Duncan's multiple range test.
All value are expressed as Mean±SD of triplicate determinations.