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Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree.
Foods ( IF 5.2 ) Pub Date : 2020-05-26 , DOI: 10.3390/foods9060685 Mina K Kim 1
Foods ( IF 5.2 ) Pub Date : 2020-05-26 , DOI: 10.3390/foods9060685 Mina K Kim 1
Affiliation
Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice with different degrees of milling. Four different types of Nuroongji samples according to the degree of milling were prepared in the lab and subjected to physiochemical analysis. Descriptive sensory analysis was conducted by a trained panel (n = 8), and a consumer acceptance test was conducted using college students (n = 70). A sensory lexicon describing the flavor and texture characteristics of Nuroongji was developed: it included roasted brown rice, burnt, buckwheat, rice powder, glutinous rice power, and floral. The following texture attributes were evaluated in triplicate: hardness of particles, irregularity of particles, degree of coagulation, number of chews, and residual mouthfeel. Significant differences in flavor and mouthfeel attributes were observed between the Nuroongji samples according to the degree of milling (p < 0.05). Nuroongji made with white rice (N1) had a higher hardness value and less sweetness compared to other samples (p < 0.05). Texture- and mouthfeel-related attributes such as cohesiveness of the mass, irregularity of the surface, and astringency were identified as important characteristics that drive consumer acceptance of Nuroongji products. Findings from this study can provide Nuroongji product developers a valuable insight to extend their market by reformulating the product to be appealing to young consumers.
中文翻译:
碾米程度不同的大米制得的大米零食的感官特征。
Nuroongji是一种传统的基于大米的小吃,在韩国被广泛食用,但是没有报道称这种受欢迎的小吃具有全面的感官特征。这项研究的目的是对用不同研磨度的大米制成的Nuroongji进行感官分析。在实验室中,根据制粉的程度制备了四种不同类型的Nuroongji样品,并进行了理化分析。描述性的感官分析由训练有素的专家小组(n = 8)进行,消费者接受测试由大学生(n= 70)。开发了描述Nuroongji风味和质地特征的感官词典:它包括烤糙米,烧焦的,荞麦,米粉,糯米粉和花香。一式三份地评估了以下质地属性:颗粒的硬度,颗粒的不规则性,凝结程度,咀嚼次数和残留的口感。根据碾磨程度,在Nuroongji样品之间观察到风味和口感属性的显着差异(p <0.05)。与其他样品相比,用白米(N1)制成的Nuroongji硬度值更高,甜度更低(p<0.05)。与质感和口感相关的属性(例如质量的凝聚力,表面的不规则性和涩味)被确定为推动消费者接受Nuroongji产品的重要特征。这项研究的结果可以为Nuroongji产品开发人员提供有价值的见解,通过重新设计产品以吸引年轻消费者来扩展其市场。
更新日期:2020-05-26
中文翻译:
碾米程度不同的大米制得的大米零食的感官特征。
Nuroongji是一种传统的基于大米的小吃,在韩国被广泛食用,但是没有报道称这种受欢迎的小吃具有全面的感官特征。这项研究的目的是对用不同研磨度的大米制成的Nuroongji进行感官分析。在实验室中,根据制粉的程度制备了四种不同类型的Nuroongji样品,并进行了理化分析。描述性的感官分析由训练有素的专家小组(n = 8)进行,消费者接受测试由大学生(n= 70)。开发了描述Nuroongji风味和质地特征的感官词典:它包括烤糙米,烧焦的,荞麦,米粉,糯米粉和花香。一式三份地评估了以下质地属性:颗粒的硬度,颗粒的不规则性,凝结程度,咀嚼次数和残留的口感。根据碾磨程度,在Nuroongji样品之间观察到风味和口感属性的显着差异(p <0.05)。与其他样品相比,用白米(N1)制成的Nuroongji硬度值更高,甜度更低(p<0.05)。与质感和口感相关的属性(例如质量的凝聚力,表面的不规则性和涩味)被确定为推动消费者接受Nuroongji产品的重要特征。这项研究的结果可以为Nuroongji产品开发人员提供有价值的见解,通过重新设计产品以吸引年轻消费者来扩展其市场。