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ORIGINAL ARTICLE
Physicochemical Properties, Sensory Profile, and Emotional Perception of Unpolished Organic Rice
Hadi Munarko 1
,
 
Muhammad A. Kurnianto 1
,
 
Jariyah Jariyah 1
,
 
Afif Arwani 2
,
 
Reka M. Sari 3
 
 
 
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1
Food Technology Study Program, Faculty of Engineering and Science, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya 60294, Indonesia
 
2
Department of Food Technology, Faculty of Agriculture, Universitas Tidar, Jl. Kapten Suparman No.39 Potrobangsan, Kota Magelang 56116, Indonesia
 
3
Research Center for Food Technology and Processing, National Research and Innovation Agency, Gunungkidul, Yogyakarta 55861, Indonesia
 
 
Submission date: 2024-12-26
 
 
Acceptance date: 2025-04-10
 
 
Corresponding author
Hadi Munarko   

Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, JALAN RUNGKUT MADYA, GUNUNGANYAR, SURABAYA, 60294, Surabaya, Indonesia
 
 
 
KEYWORDS
black rice
brown rice
emotional sensory mapping
hedonic perception
penalty analysis
rate-all-that-apply approach
red rice
 
TOPICS
Effects on food quality
Functional foods
Functional properties
Sensory properties
Diets and health
Cereals and Grains
Carbohydrates
 
ABSTRACT
Incorporating unpolished rice into an everyday diet improves overall health and well-being. The objective of this study was to evaluate the physicochemical properties, sensory profiles, and emotional attributes of various unpolished organic rice cultivars and their blends. Three individual samples (brown, red, and black rice) were analyzed for proximate composition, pasting properties, and texture profiles, while sensory evaluation was conducted on cooked rice for both the individual samples and three blend combinations (brown-red, brown-black, and red-black rice). A total of 70 panelists assessed the samples using rate-all-that-apply (RATA) approach, emotional sensory mapping (ESM), and hedonic perception to understand the sensory perception of products and their associations with emotional, need-state, and environmental-state attributes. The rice samples differed in their physicochemical properties, with moisture, ash, lipid, protein, carbohydrate, total energy, and energy from lipids ranging from 10.72–12.56 g/100 g, 2.88–3.57 g/100 g, 5.48–6.69 g/100 g, 9.66–12.06, 67.03–69.73 g/100 g, 365.7–376.3 kcal/100 g, and 49.3–60.2 kcal/100 g, respectively. Although the three unpolished organic rice varieties exhibited similar pasting temperatures and final viscosities, red rice showed the lowest peak viscosity and the highest hardness, which may be attributed to its higher protein content. Moreover, despite notable differences in sensory attributes such as lightness, rice color, and the roughness of appearance and texture, the unpolished organic cooked rice samples did not show significant variations in hedonic liking. A key takeaway from this study is that consumer preference for unpolished rice is not heavily influenced by emotional, need-state, or environmental-state attributes. These findings provide valuable insights for the development of technologies to improve cooked rice, particularly through improving the texture. Furthermore, future studies on the presentation of unpolished rice-based meals could provide insights into developing sensory and emotional profiles that enhance consumer acceptance.
ACKNOWLEDGEMENTS
The authors acknowledge to Directorate of Research, Technology, and Community Service (DRTPM), Ministry of Education and Culture (currently the Ministry of Higher Education, Science, and Technology) for funding this research, and to Sirtanio Organics who support the samples information.
FUNDING
This research was funded by the Directorate of Research, Technology, and Community Service (DRTPM), Ministry of Education and Culture (currently the Ministry of Higher Education, Science, and Technology), through the 2024 Regular Fundamental Research (PFR) scheme under Decree Number 0459/E5/PG.02.00/2024 and Agreement/Contract Number 079/E5/PG.02.00.PL/2024.
CONFLICT OF INTEREST
The authors state no conflict of interests.
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