| Popis: |
The purposes of this study are to generate sensory profile, measure consumer acceptance, and determine liking and disliking factors of aseptic-packaged rice porridges (APRP). Five APRPs made by five different rice cultivars were used for this study. Twenty-one attributes were generated by trained panelists. Finally, 16 attributes were de-termined as descriptive terms for APRP. Each cultivar showed a different descriptive sensory profile. In a consumer acceptance test, there was no statistical difference ( P >0.05) in the acceptances of the overall, appearance, taste, texture, viscosity, and rice particle texture among the 5 APRPs. SW52 showed the highest acceptance ratings in the overall, appearance, taste and texture, followed by SR. A total of 52% of consumers showed preference toward SW52 and SR. SW63 showed the lowest ratings and no consumer preference pattern. Consumers were divided into two groups by a cluster analysis; one was the consumers (C1) who liked APRP, and the other was the consumers (C2) who had a neutral stand in general. By correlating the results from descriptive analysis and consumer ratings from C1, liking and disliking factors for consumer acceptance were determined. The disliking factors were bitterness, feeling of surface, stickiness, metallic flavor, roasted aroma, and thickness. The liking factors were old cooked rice aroma/flavor. The disliking factors dominated in the determination of acceptability of APRP. Selecting rice cultivars that had low intensities of disliking factors is the key for APRP development. |
