The present study was undertaken with the view to evaluate the sensory attributes and proximate composition of rice based traditional food products like dosa, idli, utthapam, khichadi and rice biryani were prepared using different varieties of rice. The four different rice varieties namely permal (control), HB-2, HKR-48 and HKR-128 were selected for the study. The best acceptable variety (HKR-48) with best acceptable food products were selected organoleptically and evaluated for proximate composition. | Sensory evaluation and proximate composition of rice based traditional food products of India
