Sensory characteristics of commercial rice cookies and snacks in market

Rhee, Sook-Jong; Lee, Jang-Eun; Kim, Mi-Ryung

doi:10.11002/kjfp.2013.20.3.348

Cited by 9 publications

(3 citation statements)

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“…To promote rice consumption, researchers are studying products such as rice cookies, rice noodles, rice beverages, and ready-to-eat rice [ 16 , 17 , 18 ]. Developing rice varieties suitable for processing is also a focus of research [ 19 ], but processed rice consumption accounts for only 6% of domestic production [ 20 ]. Therefore, there is a need for industrialization and research on processed rice food products to adapt to changing social and economic conditions, such as an aging population and consumer diversification ( Tables S1–S3 ).…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents

Seong

Kim

et al. 2023

Foods

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Ice cream consumption has increased over the years. In this study, we investigated the potential of using rice varieties with varying amylose contents for ice cream production. We analyzed the physical and chemical properties and sensory quality characteristics (appearance, taste, texture, chewiness, aroma, and rice flavor) of rice-based ice cream made from five varieties with low and high amylose levels. To make the ice cream, we ground rice into a fine powder and combined it with skim milk powder, butter, sugar, glycerin esters of fatty acids, locust bean gum, and water to form a gelatinized mixture. This mixture was then aged, frozen, and hardened. The ice cream’s key quality characteristics, such as viscosity (2170–25,030 cP), hardness (4.27–49.55 N cm−2), and overrun (17.95–46.99%), showed a wide range. Ice cream made from Saemimyeon (high amylose content rice variety) exhibited the highest hardness value (49.55 N cm−2) among the varieties tested, but had relatively low viscosity (4030 cP), overrun (17.95%), and drip-through (0.75 g/min) values. These findings suggest that rice varieties with different amylose contents are suitable for making ice cream and have the potential to expand the rice processing market and increase its value.

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Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents

Seong

Kim

et al. 2023

Foods

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“…However there were no further efforts to expand the Korean texture lexicon. In other studies evaluating texture of Korean foods, only a few texture attributes was evaluated for the intensity by trained panel (Cho et al 2010;Lee et al 2011a;Rhee et al 2013) or acceptance of texture by consumer panel (Kwon et al 2003;Lee et al 2011b;Bing and Chun 2013;Han and Chung 2013;Bing et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Korean Consumer Evaluation of Various Foods Using Four Different Texture Lexicons

Kim

Lee

2016

Journal of Sensory Studies

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Texture is an important food quality contributing consumers' acceptance of foods. Texture terminologies have been developed in various languages. While comparative studies using different languages are becoming a trend, there is not a fully developed Korean texture lexicon existing. There was a study in 1980s which developed Korean texture terms using cooked rice, noodles and Kimchi. Since then, there was no further study using this texture terms list nor developing new texture terms in Korea. The aims of this study were to evaluate texture lexicons originated from four different languages (Chinese, English, Japanese and Korean), and to determine the necessity of developing a new Korean texture lexicon using various texture bearing foods. One hundred consumers performed choose‐all‐that‐apply evaluation for each texture lexicon (a total of 400 consumers) using 12 food samples with a wide range of texture properties. The most frequently used texture terms were from English lexicon while texture terms originated from Japanese were chosen the least. Practical Applications Texture being a sensory attribute perceived only by human, it would be beneficial to develop and use a unified terminology to effectively measure texture properties and to compare it with others. Current research used four texture lexicons and evaluated 12 food samples which enabled comparison among 4 lexicons. Because Korean texture terms were developed using a limited food samples, types of texture terms were limited and this study revealed the need to fully develop Korean texture terms. Our work provides basis for further refinement of Korean texture lexicon to be developed.

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“…( Jeon et al, 2014), , (Kang and Whang, 2012), (Song, 2011), 마른 굴(Crassostrea gigas) 첨가 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 저장안정성 (Kee and park, 2000), (Rhee et al, 2013) . cholesterol glycogen taurine .…”

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Preparation and Keeping Quality of Snacks Prepared from Rice Oryza sativa and Dried Oyster Crassostrea gigas

Kang¹,

Park²,

Kang³

et al. 2016

Korean Journal of Fisheries and Aquatic Sciences

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This study investigated the quality, sensory characteristics and commercial potential of a rice snack prepared with dried oyster. Mild and spicy versions of the snack were produced using an oil coating and a mixed seasoning powder coating, respectively. The approximate compositions of the mild snack and spicy snack were 5.13% and 4.78% moisture, 8.92% and 8.94% crude proteins, 17.58% and 20.35% crude lipids, 1.88% and 1.87% ash, and 2% and 1.8% salt, with water activity values of 0.20 and 0.18 and a pH of 6.11 and 6.10, respectively. The color of the mild snack was lighter with more yellow and less red compared with the spicy snack. Thiobarbituric acid levels increased slightly, and hardness decreased slightly during storage at 27±2°C. The sensory score of the spicy snack was slightly higher than that of the mild snack. These results suggest that the spicy snack might have more commercial potential than that of the mild snack according to its higher sensory test score.

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Sensory characteristics of commercial rice cookies and snacks in market

Cited by 9 publications

References 1 publication

Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents

Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents

Korean Consumer Evaluation of Various Foods Using Four Different Texture Lexicons

Preparation and Keeping Quality of Snacks Prepared from Rice Oryza sativa and Dried Oyster Crassostrea gigas

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