Sensory evaluation and nutritional information on organic brown rice

• Published in: Organic agriculture Vol. 10; no. 2; pp. 243 - 252
• Main Authors: David, Wahyudi, Ardiansyah, Budijanto, Slamet, Strassner, Carola
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.06.2020; Springer Nature B.V
• Subjects: Agriculture; Aroma; Biomedical and Life Sciences; brown rice; Color; consumer preferences; Environment; Females; Life Sciences; Males; nutrition information; odors; organic production; Plant Sciences; Quality management; Rice; Sensory evaluation; Sustainable Development; taste; Texture; Nutritional information; Preferences; Sensory evaluation; Organic brown rice (OBR)

Rice milling mode (brown and polished rice) creates a dilemma for organic brown rice (OBR) where the nexus is between consumer preference and nutritional properties. The appearance of rice is often considering an important attribute for consumers. Based on this, the present study examines the effect...