Abstract
The limited sensory appeal of traditional rice porridge encourages the development of enriched formulations with improved consumer properties. This study evaluated the effects of Asparagus officinalis, Laminaria spp., and Stevia rebaudiana powders on the culinary and sensory characteristics of porridges prepared from rice varieties differing in grain processing and pericarp pigmentation. Sensory quality was assessed using a 9-point hedonic scale, together with measurements of cooking yield and w