Perception is highly subjective to what a person perceives and resulted different from what another person perceives, even if they are experiencing the similar conditions. The study tested the influence of nutritional information of rice to the panellist. The proposition was, which scenario able to influence the panels perception. Two scenarios were set with un-informed nutritional and with informed nutritional of rice. ISO 13299, 2016 has been applied to establish a sensory profile. A group of panels consist of male and female with equal ratio with two varieties and two different degrees of milling. The quality assessment by using Multidimensional Scaling (MDS) and Principal Component Analysis (PCA). The result show that group with informed nutritional has considered their decision based on the perception rather than only based on their sensory. This study also reveals that the nutritional information of brown rice affects panellist responses on colour and texture. For the un-informed group B, colour and texture attributes were considered lower for brown rice compared with polished rice, while for the informed group A, there were no significant differences of these quality attributes between both rice types. The intervention of nutritional information seems to improve the lower brown rice attributes.
