Cross‐cultural comparisons between Korean and U.S. adults with respect to texture perception and acceptance of cooked milled rice

This study aimed to determine whether texture perception and acceptance of cooked rice could differ with cultural background, especially between Korean and American participants. Participants evaluated eight cooked rice samples with respect to intensities of textural attributes such as visual stickiness, hardness, stickiness and chewiness. Participants also rated the acceptability of and familiarity with those samples. Results showed that Americans gave higher ratings to cooked rice samples with respect to visual stickiness, stickiness and chewiness, while Koreans gave higher ratings to hardness than their counterpart. For Americans, chewiness was considered as a negative driver; whereas for Koreans, visual stickiness and stickiness were identified as positive drivers of overall liking for cooked rice samples. Moreover, a familiarity level of cooked rice samples was a pronounced positive driver of liking for both American and Korean participants. In conclusion, our findings provide empirical evidence that cultural background influences texture perception and liking of cooked rice.     

Identification of Drivers of Liking for Bar‐Type Snacks Based on Individual Consumer Preference

Understanding consumer hedonic responses on food products are of greatest interests in global food industry. A global partial least square regression (GPLSR) had been well accepted method for understanding consumer preferences. Recently, individual partial least square regression (IPLSR) was accepted as an alternative method of predicting consumer preferences on given food product, because it utilizes the individual differences on product acceptability. To improve the understanding of what constitutes bar‐type snack preference, the relationship between sensory attributes and consumer overall liking for 12 bar‐type snacks was determined. Sensory attributes that drive consumer product likings were analyzed using averaged‐consumer data by GPLSR. To facilitate the interpretation of individual consumer liking, a dummy matrix for the significant weighted regression coefficients of each consumer derived from IPLSR was created. From the application of GPLSR and IPLSR, current study revealed that chocolate and cereal‐flavored bars were preferred over fruit‐flavored bars. Attributes connected to chocolate flavor positively influenced consumer overall likings on the global and individual consumer levels. Textural attributes affected liking only on the individual level. To fully capture the importance of sensory attributes on consumer preference, the use of GPLSR in conjunction with IPLSR is recommended.     

Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough,and consumer acceptance of fibre‐enriched wheat bread

Pineapple pomace fibre (PF, containing 70.2% total dietary fibre) can be added to increase dietary fibre of wheat bread. This study was performed to evaluate effects of PF added at 0, 5 or 10% (wheat flour‐basis) on physicochemical properties of the composite flour (wheat flour as the control, CPF‐5 and CPF‐10, respectively) and its dough, to evaluate consumer acceptance of CPF breads and to identify factors affecting willingness to purchase of CPF breads. Incorporating PF affected rheological and pasting properties of CPF. Water‐ and oil‐holding capacity of CPF increased (P < 0.05) as PF levels increased. Bread made with CPF‐5 was more acceptable than that with CPF‐10; however, it was not significantly different from the control, having similar specific volume and texture, but having about three times higher total dietary fibre than the control (4.4% vs. 1.5%). Product label and health benefit information potentially affected consumers' willingness to purchase of fibre‐enriched bread.     

Effect of rice ageing and freeze‐thaw cycle on textural properties of cooked rice (Oryza sativa L.) cv. Khao Dawk Mali 105

This study investigated the effect of rice grain ageing (0.7–12 months) and freeze‐thaw 1–5 cycles on the textural properties of cooked rice. The cooked rice from aged rice grains was freezing and thawing up to five cycles. Ageing of the rice grain increased the hardness and decreased the stickiness of the cooked rice. Repeated freeze‐thaw cycles caused an increase in hardness and a decrease in stickiness of aged cooked rice. Scanning electron micrographs showed a rough surface on the cooked rice after repeated freeze‐thaw cycles, especially for cooked rice from rice aged for 12 months. Differential scanning calorimetry and X‐ray diffraction showed increased starch retrogradation with increased freeze‐thaw cycles. The gelatinisation temperature and gelatinisation enthalpy increased when rice was aged for longer periods. Thus, ageing of rice and the number of freeze‐thaw cycles influence the textural properties of cooked rice.     

优质重庆高山贡米筛选及其理化成分与食味特性关系研究

本实验以重庆高山贡米为研究对象,探究了重庆高山贡米食味值及其理化成分与食味特性关系.通过收集31种不同产地的重庆高山贡米,分析评价其外观品质、营养品质、氨基酸及食味值,并对成分与食味值进行关联分析.结果表明:31种重庆高山贡米在外观品质、营养品质、氨基酸及食味值之间均存在显著性差异(P＜0.05),其中孙家贡米为综合评...