Influence of Rice Varieties on Sensory Profile and Consumer Acceptance for Frozen-cooked Rice

Kwak, Han Sub; Jeong, Yoonhwa; Kim, Misook

doi:10.9755/ejfa.2015-04-139

Cited by 7 publications

(8 citation statements)

References 20 publications

(26 reference statements)

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“…These samples were closely associated with overall acceptability, repeat consumption, recommendation intention, texture, and flavor. Kwak, Kim, Lee, and Jeong (2015) and Kwak, Jeong, and Kim (2015) reported that liking attributes for aseptic-packaged cooked rice were rice cake, sweet, roasted aroma and flavor, cohesiveness of mass, deformation, and shininess, which are strongly related with the overall acceptability. The liking attributes of a previous study and this present study could not be directly compared due to the different attributes.…”

Section: Resultsmentioning

confidence: 99%

“…Steamed cook rice is usually not stored long term and should be consumed for a short period of time. Meanwhile, the ready-to-eat cooked rice has a long shelf-life and can be stored for up to six months (Kwak, Kim, Lee, and Jeong, 2015; Kwak, Jeong, and Kim, 2015; Won and Oh, 2014). In addition, various value-added cooked rice products such as cooked rice containing germinated brown rice, mixed grains, black bean, and whole grains have been developed to increase ready-to-eat cooked rice consumption.…”

Section: Introductionmentioning

confidence: 99%

“…Kwak et al (2013) previously compared the sensory attributes of frozen-cooked rice with homemade rice and two varieties of aseptic-packaged rice, and determined sensory attributes for frozen-cooked rice made from five different rice varieties (Kwak, Kim, Lee, and Jeong, 2015). Kwak, Jeong, and Kim (2015) also determined the relationship between consumer acceptability (CA) and instrumental quality measurements and examined the drivers of liking and disliking descriptive attributes using seven aseptic-packaged cooked rice varieties. Moreover, Son et al (2013) studied the effect of culture on attitudes toward cooking methods and processes and identified consumer attitudes towards various rice-cooking practices in four countries (Korea, Japan, Thailand, and France) according to different cooking skills, eating habits, geographical, historical, and social environments.…”

Section: Introductionmentioning

confidence: 99%

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Sensory evaluation of commercial ready-to-eat rice between trained panelist and consumer

Kwon

2018

BFJ

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Purpose The purpose of this paper is to examine descriptive sensory characteristics and consumer acceptability of eight commercial ready-to-eat cooked rice samples by 8 trained panelists and 50 consumers. Design/methodology/approach A total of 24 descriptive attributes for appearance, odor/aroma, taste/flavor, and texture were developed. Also Consumer Acceptability (CA) was performed for overall liking, appearance, flavor, and texture liking. All statistical analyses were using analysis of variance, principal component analysis (PCA), hierarchical cluster analysis (HCA), and partial least square regression (PLSR). Findings The overall liking score for the cooked white rice from C brand was the highest (6.43) among the eight samples. Three groups of eight commercial ready-to-eat cooked rice samples were obtained from PCA and HCA. The samples of cooked white rice from C, N, and O brand characterized by intactness, starch odor, translucency, whiteness, and glossiness were located on to the positive PLS 1, whereas the samples of cooked white rice from D and E brand characterized by scorched odor, cohesiveness, stickiness, and moistness were located on the negative side of PLS 2 in the PLSR analysis. Originality/value Further studies on the improvement of sensory quality for brown rice are necessary to increase CA in terms of health functionality of brown rice.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Sensory evaluation of commercial ready-to-eat rice between trained panelist and consumer

Kwon

2018

BFJ

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“…This result was similar with the reported finding that sweetness was perceived in most rice varieties, such as Oryza sativa L. var. Chucheong and Boramchan which were the major rice varieties in Korea (Kwak, Jeong, & Kim, ). Toastiness and other flavors were also found in Oryza sativa L. var.…”

Section: Resultsmentioning

confidence: 99%

Effect of fragmentation degree on sensory and texture attributes of cooked rice

Wang

Huimin

Xue

et al. 2019

J Food Process Preserv

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This study investigated the possibility of classified utilization of broken rice by analyzing sensory and texture attributes of cooked rice with different fragmentations. Compared with head rice, the relative concentration of volatile components in broken rice with three fragmentations (25%, 50%, 75%) increased 21%, 43% and 26%, respectively. Among them, 50% fragmentation rice sample contained the greatest amount of typical rice related aroma compounds, including heptanal, hexanal, nonanal, 1‐octen‐3‐ol, 1‐pentanol and 2‐pentylfuran. Moreover, 50% fragmentation could increase the taste intensity of fruitiness, nuttiness, toastiness and sweetness of cooked rice significantly. The hardness of cooked rice was found to be negatively related with fragmentation degree, while the stickiness and water soluble protein content were positively related with fragmentations. The results of this study suggest that suitable utilization of broken rice with 50% fragmentation has a potential to enhance desirable rice flavor and increase staple food supply. Practical applications During rice processing, broken rice with different fragmentations will form inevitably, the composition of which is not different from head rice, but much cheaper. Broken rice with 50% fragmentation has a potential to add desirable rice flavor to cooked rice. Thus suitable utilization of broken rice could be applied to achieve high added‐value of rice milling by‐product.

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“…Untuk mempermudah penilaian, panelis disediakan juga sampel makanan referensi untuk tiap atribut tekstur dengan nilai yang sudah ditent ukan. Definisi dari tiap atribut dan referensi sampel makanan untuk atribut kelengk etan, kekerasan, dan kepaduan massa diperoleh berdasarkan Sitakalin dan Meullenet (2000), sedangkan definisi dan referensi unt uk atribut kelembapan diperoleh berdasarkan Kwak et al (2015) dan Huang et al (2014). Definisi, cara pengujian dan sampel makanan referensi beserta skornya disajikan pada Tabel 2.…”

Section: Pengujian Sensori (Sitakalin Dan Meullenet 2000)unclassified

Sifat Fisikokimia Dan Sensoris Beras Analog Jagung Dengan Penambahan Tepung Kedelai

Anindita

Kusnandar

Budijanto

2020

jtip

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Rice analogs are rice-like products processed from various non-rice carbohydrate sources, such as corn flour. A high-protein rice analog can be produced with the addition of soyb ean into the formula of corn-b ased rice analog. This research aimed to evaluate a high-protein rice analogs made with the addition of soybeans (Grob ogan or Detam-1 variety) in terms of their chemical composition, water holding capacity, texture and sensory qualities. The rice analogs were produced from corn flour, soybean flour, sagoo starch, glycerol monostearate (GMS) and water using hot-extrusion methods. The percentage of Grobogan or Detam-1 soybean flour added varied, i.e. 10, 15, 20, and 25%. The addition of soyb ean flour of Grobogan variety increased the protein content of the rice analog. A high-protein rice analog can be ob tained b y adding 20% Grobogan soyb ean flour or 15% Detam-1 soybean flour. The fat and dietary fib er content of rice analog also increased, while the carb ohydrate content decreased. The hardness and cohesiveness of the rice analog decreased as the amount of soybean flour addition increased. However, panelists did not detect any changes up to 25% of soybean flour addition. The water holding capacity of the rice analog also decreased as the amount of soybean flour increased. The panelists detected the changes in water holding capacity starting from 20% soyb ean flour addition.

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Influence of Rice Varieties on Sensory Profile and Consumer Acceptance for Frozen-cooked Rice

Cited by 7 publications

References 20 publications

Sensory evaluation of commercial ready-to-eat rice between trained panelist and consumer

Sensory evaluation of commercial ready-to-eat rice between trained panelist and consumer

Effect of fragmentation degree on sensory and texture attributes of cooked rice

Sifat Fisikokimia Dan Sensoris Beras Analog Jagung Dengan Penambahan Tepung Kedelai

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