Descriptive sensory characteristics of cooked mixed rice prepared by a different method using rate-all-that-apply and quantitative descriptive analysis

Document Type

Article

Publication Date

1-1-2020

Abstract

Because of the cost and time-consuming nature of the classical sensory profiling method, a rapid method has been considered. This study aimed to investigate the sensory characteristics, consumer acceptability and purchase intent of healthier cooked mixed rice among different cooking methods by Rate-All-That-Apply (RATA) and Quantitative Descriptive Analysis (QDA®). Three types of cooking methods: electric rice cooker, pressure-cooker, and water-retort and two levels of rice bran protein hydrolysate content (RBH: 0% and 1%) were studied. Results showed that RATA resulted in higher sensory characterizations similar to QDA®. However, pandan leaves odor, Riceberry rice odor, bitterness, and astringent discriminative abilities were different between RATA and QDA®. For Principle Component Analysis (PCA) and Agglomerative Hierarchical Clustering (AHC) configuration, RATA intensity approached the samples grouping which divided samples into four groups with different sensory profiles, of which water-retort could improve consumer acceptability of cooked mixed rice. This current work indicated that RATA might successfully be used for gathering the sensory characteristics to QDA® with semi-trained panels. Therefore, RATA could be a useful tool for determining reliable results in quality control processes, investigating product characteristics, and designing a product in order to ascertain consumer acceptability.

Publication Source (Journal or Book title)

Asia-Pacific Journal of Science and Technology

First Page

1

Last Page

14

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