Evaluation of Edible Quality of Sorghum Based on Principal Component Analysis

Table 1

The sensory evaluation of sorghum rice.

Variety	Smell (20)	Color (7)	Appearance (20)	Rice grain integrity (5)	Stickiness (10)	Acceptability (30)	Soft and hard degree (10)	Taste (25)	Texture (5)	Score (100)
			Glossiness (8)			Elasticity (10)
1	14.00	5.50	5.00	4.50	5.50	5.00	6.50	18.00	3.80	67.80
2	16.20	5.65	6.50	3.30	6.00	6.00	7.50	18.00	3.80	72.95
3	15.00	5.00	5.25	4.25	5.40	4.50	6.50	17.50	3.50	66.90
4	16.40	4.50	6.80	3.60	5.60	4.50	6.20	18.00	3.00	68.60
5	16.50	5.00	4.80	4.30	5.50	5.00	7.20	17.00	3.75	69.05
6	13.60	4.50	5.80	3.20	5.75	4.00	6.30	19.00	3.50	65.65
7	13.65	3.80	5.75	3.50	6.80	5.50	7.20	18.00	3.50	67.70
8	13.80	6.00	5.75	3.00	6.50	4.50	6.50	18.00	3.50	67.55
9	15.00	4.50	5.00	3.50	5.80	5.50	6.00	17.50	4.00	66.80
10	16.40	5.60	5.25	4.25	4.50	5.00	5.80	18.00	3.35	68.15
11	15.00	4.50	5.30	3.30	4.20	5.50	6.50	16.50	3.90	64.70
12	15.00	5.00	5.40	3.40	4.00	5.50	6.50	16.50	3.50	64.80
13	16.70	6.80	5.60	4.30	3.80	3.00	6.20	17.00	2.85	66.25
14	15.00	4.50	7.00	4.80	8.20	6.50	8.50	20.00	4.50	79.00
15	17.00	4.50	7.00	4.80	8.25	7.00	8.20	21.00	4.50	82.25
16	16.50	5.00	6.50	4.30	6.00	6.00	7.50	18.50	3.75	74.05
17	15.00	5.85	5.30	3.80	6.00	4.75	6.50	17.00	3.50	67.70
18	14.00	6.20	7.00	2.80	5.80	4.00	8.00	16.50	3.80	68.10
19	14.60	4.00	6.80	4.30	8.30	6.00	7.25	19.00	4.85	75.10
20	14.50	6.70	6.50	3.40	7.80	7.00	8.75	18.00	4.50	77.15
21	14.50	6.60	5.70	4.00	7.50	5.50	7.50	20.00	3.50	74.80