Consumer acceptance of quick-cooking rice as food for use in a disaster

The consumer acceptability of a Philippine cultivar quick-cooking rice (QCR) as food for use in a disaster was studied. Test feeding in an evacuation centre involved random selection of 50 young adults and adult evacuees, rehydration of QCR and distribution of test rice samples for sensory evaluation test. The sensory evaluation results showed that more than 90% of the evacuee participants found the colour, texture, taste and overall qualities of the rehydrated QCR to be acceptable. Eighty per cent of the participants described the rehydrated rice to be adequately soft and neither undercooked nor overcooked. The test QCR samples were described by the community kitchen personnel of the evacuation centre as easy to prepare, requiring minimum cooking time and exhibiting homogeneity in doneness when cooked.