In:
Journal of Sensory Studies, Wiley, Vol. 29, No. 5 ( 2014-10), p. 371-383
Abstract:
There are growing interests for both ethnic and healthy foods in the U.S.A. Rapidly increasing attention has also been paid to the development of gluten‐free or dietary fiber‐rich products. S eolgitteok ( K orean traditional rice cake) is prepared mainly with sugar, salt, water and white rice flour containing no gluten, by steaming. Based on two points that (1) brown rice, relative to white rice, retains more nutritional values and (2) North A mericans, in comparison to East A sians, tend to prefer stronger sweetness, this study prepared S eolgitteok with varying added levels of brown rice flour and sugar. Following the S pectrum method, 9 trained panelists evaluated 15 S eolgitteok samples for 12 flavor‐related and 15 texture‐related attributes. The intensities of sensory attributes significantly varied in relation to the added levels of brown rice flour and sugar in S eolgitteok . Especially, flavor‐ and texture‐related attributes were more associated with the added amounts of brown rice flour and sugar, respectively. Practical Applications This study provides how sensory characteristics of S eolgitteok can vary by added levels of brown rice flour and sugar. Our findings can assist product developers and sensory professionals in understanding sensory characteristics of S eolgitteok , which may be applicable for patients with celiac diseases as it is made with rice flour containing no gluten. Finally, it is worth noting that a list of sensory terms, developed by North A merican trained panel in the U.S.A. , may facilitate its usage and application in E nglish‐speaking countries.
Type of Medium:
Online Resource
ISSN:
0887-8250
,
1745-459X
DOI:
10.1111/joss.2014.29.issue-5
Language:
English
Publisher:
Wiley
Publication Date:
2014
detail.hit.zdb_id:
2179786-9
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