Organoleptic tests were conducted for evaluating the appearance, cohesiveness, tenderness on touching, tenderness on chewing, taste, aroma and overall acceptability of cooked rice. Sensory attributes like aroma, flavour, taste, tenderness or hardness, cohesiveness or stickiness, appearance, all influence the eating quality (Mundy et al., 1989). Sensory evaluation of two rice varieties namely Anjana (JGL-11118) and Pradhyumna (JGL-17004) was done. 64 g of raw rice was taken for each rice variety and cooked with 1:2 ratio of water. Organoleptic test revealed that the rice variety Anjana (JGL-11118) had scored high in all sensory attributes compared to Pradhyumna (JGL-17004) rice variety. Colour is one of the most important attributes of raw and cooked rice, especially, the degree of whiteness (Suwansri et al., 2002). Anjana (JGL-11118) rice variety recorded good scores for colour (4.13 ± 0.74), appearance (3.73 ± 0.59), flavor (3.73 ± 0.79), taste (3.86 ± 0.63), texture (3.8 ± 0.77) and overall acceptability (4.26 ± 0.45). The colour, appearance, flavor, taste, texture and overall acceptability for Pradhyumna (JGL-17004) rice variety were 2.6 ± 0.81, 3.133 ± 0.91, 3.06 ± 0.70, 3.33 ± 0.61, 2.93 ± 0.70, 3.4 ± 0.73 respectively.
