Aneke, F.O (2019) SENSORY EVALUATION OF JOLLOF RICE USING DIFFERENT TYPES OF RICE. In: SPASCIT, 2019, Federal Polytechnic Ilaro, Ogun State.
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Abstract
The sensory evaluation of jollof rice cooked with different types of rice was carried out using students and staff of Hospitality Management Department, Federal Polytechnic Ilaro . It is an empirical study whose major source of data was based on primary source obtained in a cross-sectional survey of 30 panelists . The study employed usage of descriptive statistics to analysed the data generated through the sensory evaluation sheet .in term of appearance, jollof rice cooked with basmati rice has the highest appearance score, followed by jollof rice cooked with short grain rice, next to this is jollof rice cooked with ofada rice while jollof rice cooked with long grain rice has the lowest appearance score. In term of the appearance, majority of the panelists extremely like the appearance of jollof rice cooked using basmati rice, In terms of the overall acceptability, majority of the panelists scored the overall acceptability of jollof rice cooked using basmati rice as being extremely like, However, in terms of texture, a significant difference was observed between jollof rice cooked with long grain rice compare to that cooked with basmati rice and short grain rice. For taste, there was significant difference between the jollof rice cooked with basmati rice and that cooked with long grain rice, short grain rice and that of ofada rice respectively. The result indicated a significant difference between the flavour of jollof rice cooked with basmati rice and the one cooked with short grain rice. In terms of overall acceptability, the result revealed that there is a significant relationship between the jollof rice cooked with basmati rice and that cooked with short grain rice. The study therefore recommended the use of basmati rice for better sensory quality of jollof rice. In a situation where basmati rice is not readily available, short grain rice can be used as a substitute due to its closed level of acceptability and sensory quality to basmati rice.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | H Social Sciences > H Social Sciences (General) |
| Divisions: | Faculty of Law, Arts and Social Sciences > School of Social Sciences |
| Depositing User: | Mr Taiwo Egbeyemi |
| Date Deposited: | 11 Oct 2022 11:13 |
| Last Modified: | 11 Oct 2022 11:13 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/2034 |
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