Physicochemical characterization and consumer preference of rice (Oryza sativa) varieties grown in Costa Rica

Physicochemical characterization and consumer preference of rice (Oryza sativa) varieties grown in Costa Rica. Introduction: Rice is a staple food in Costa Rica representing almost 24 % of the total calorie intake in the diet. Consumers have become more quality conscious about the rice consumed, so producers need to focus on the quality of rice along with production. Objective: The aim of this study was to investigate the physicochemical profile and consumer preference of five Costa Rican rice varieties: Palmar 18, Basmatico, Chin Chin, INTA-Miravalles, and CR-5272. Materials and methods: Proximate analysis, amylose, and mineral content were performed in the raw grain. Two different sessions were performed (n=120 each) to evaluate consumer preference measurements using the John Brown R-Index (RJB) index. The first sensory panel selected the best cooking preparation and the second, the preferred rice variety. Instrumental color measurements (L*, C*, ho, DE) were applied to the cooked rice varieties (76-96oC for 38 min). Results: Regarding the physicochemical characterization, INTA-Miravalles showed the highest protein content (8.2%), while Basmatico and Chin Chin, the lowest. Four varieties presented high amylose content (AC) and INTA-Miravalles reported an intermediate AC. The mineral content varied among varieties. INTA-Miravalles showed the highest N, followed by Palmar 18. The cooking preparation from the regulatory agency was preferred by consumers. The consumers' preference of the varieties ranked from high to low: Basmatico>Chin Chin=CR5772>Palmar 18=INTA-Miravalles. Conclusions: This study suggests that consumer preference for cooked rice was influenced by physicochemical characteristics such as protein, AC, mineral content, and aromatic attributes. Consumer acceptance is an important factor to consider when new varieties are developed. The water-to-rice ratio during cooking played an important role in cooked rice sensory quality. Arch Latinoam Nutr 2022; 72(3): 185-195.