Article in Proceedings of the Pakistan Academy of Sciences · October 016 citations 22 reads 19,906 authors: Some of the authors of this publication are also working on these related projects

140

e

6.00±1.57

5.14±1.74

b

3.66±1.73

3.98±1.61

e

125

d

5.74±1.52

5.24±1.48

b

4.44±1.46

4.80±1.46

d

100

c

5.58±1.75

5.36±1.60

b

5.22±1.48

5.56±1.36

c

80

6.44±1.18

5.64±1.69

a

5.80±1.46

6.24±1.39

b

6.36±1.17

≤63

a

5.74±1.93

6.12±1.45

a

6.92±1.26

7.02±1.12

a

Mean values for each characteristic followed by different letters within a column differ significantly (P = 0.05)

rice noodles varied from 3.5 to 7.32 on a 9-point 

hedonic  scale  [5,  13,  34-35,  65].  Thomas  et  al. 

[14]  evaluated  the  appearance  of  Bario  rice  and 

Basmati rice. The appearance of Bario rice scored 

higher as compared to Basmati rice (6.8 and 4.3, 

respectively).Wheat  flour  is  sometime  blended 

with rice flour in order to improve the cooking and 

sensory  properties  of  rice  noodles  [61,  100]. The 

first  parameter  assessed  by  the  consumer  in  food 

product is color, so the evaluation of visual color as 

part of sensory attribute is very crucial [97].

  Another important sensory property assessed 

is  flavor,  which  influences  the  amount  of  food 

consumed by the consumer. Usually the aroma 

of noodle product is determined by subjective 

evaluation. Aroma is evaluated subjectively based 

on the experience of panelists by smelling. Thomas 

et al [14] found slightly higher acceptance rate in 

case of aroma of noodle made from Basmati rice 

(5.87)  than  Bario  rice  (5.73).  Previous  literature 

showed a sensory liking score for taste of rice 

noodle in the range of 5.1 to 6.7[5, 13, 103]. The 

panelists observed little variation in the score for 

taste  of  rice  noodle  samples  [13].However,  rice 

noodle  blended  with  wheat  flour  showed  higher 

acceptance (6.18−7.48) in term of aroma [86]. The 

aroma of cooked product is generally considered a 

minor quality factor than other sensory properties 

(taste, texture, color, etc.), as it minimally affect the 

consumer choice for accepting a product [5].

Texture  is  an  important  quality  factor  for 

is  defined  as  the  property  of  food  structure  that 

can be observed in response to the applied force. 

The texture of rice based noodle is affected by rice 

234 

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