Sensory Acceptability and Marketability of Soft Rice Cake. Rice Flour. Google Rice Cake. Celiac Disease. Soft. Korean Baeksulgi or Sulgidduk

Transcription

1 Acceptability and Marketability of Industry Alliance Meeting Sungeun Cho May 22, 24 Flour Wheat Flour vs. Flour Dietary gluten protein Good Substitute of Wheat Flour Ease of digestion Minimum level of allergenic properties Wheatintolerant or celiac patients (Trobica et al., 2) Google Celiac Disease Autoimmune digestive disease in 33 Americans (~ % of the population) Damages villi of small intestine Interfere with nutrient absorption A % glutenfree diet is the only existing treatment for celiac today (Denham and Hill, 23) flour + sugar + salt + water STEAM! Not to Appreciate Sticky Texture Flat Taste Korean Baeksulgi or Sulgidduk Brown Flour To modify texture flavor (Choi and Kim, 993)

2 Brown FDA Whole Grain Health Claim (999) Reduction in risk of certain cancers and heart disease Approved brown rice to bear the Whole Grain Health Claim (28) High intake of whole grains Reduction in risk of metabolic syndrome (Esmaillzadeh et al., 25), diabetes (Zhang et al., 2), cardiovascular disease (Hu et al., 22) Samples White : Brown :, 75:25, 5:5, 25:75, : Sugar 5% (Low), % (Medium), 2% (High) Sample Coding W_L, W_M, W_H, W75B25_M, W5B5_L,,,, B_L,, Objectives Research Plan To Determine the Optimum White : Brown Ratio with Proper Sweetness in To characterize sensory features Consumer To find what consumers like Statistical ANOVA, PCA Biplot, Cluster using XLStat (Addinsoft, Paris, France) Samples : : 9 Trained Panelists (>, hours of experience) From Developing a Lexicon to Evaluating Samples Cooking SOAK MILL Miller SIEVE Water (X3) White : 3 h Brown : 24 h 3 Times (.2% Salt Water) Sugar STEAM For 25 min Drain for h To Evaluate Characteristics of 5 Texture Terms springy, cohesive, toothpull, adhesive to teeth STICKY TEXTURE 2 Flavor Terms sweet, cooked grain, toasted grain, nutty SUGAR BROWN RICE 2

3 Brown PC2 (34.55 %).5 B_L W5B5_L W75B25_M - W_H - W_M White W_L Low Sugar High Sugar PC (43.4 %) F2 (34.55 %) B_L W5B5_L W75B25_M W_L.5 - W_M -.5 F (43.4 %) W_H PC2 (34.55 %) MEDIUM SUGAR HIGH SUGAR LOW SUGAR.5 B_L W5B5_L W75B25_M - WHITE RICE - W_H W_M W_L PC (43.4 %) Consumer 2 (9 F, 3 M) Like Consumer Five Samples (2 cm X 2 cm, 2 pieces) W_M B_L Selected from 25:75 (White : Brown ) High Sugar Level Slightly like Neither dislike nor like 3

4 Sensation Seeking Novel Food Liking Arnett s Inventory of SS (AISS) To measure willingness to taste novel food (2 items) High score More desire for SS NOVELTY GR (3.6, n=43) = 5.7 GR 2 (26.8, n=39) = 5.7 GR 3 (22.7, n=37) = 4.9 Overall Liking of INTENSITY GR (3., 26) = 5.8 GR 2 (24., 5) = 5.4 GR 3 (7.6, 42) = 5.3 (Arnett, 994) Application Celiac Disease Various food choices Meal Replacement Similar to cereal bar Simple Healthy New Product Development Premade cake mix Various flavors (chocolate, cheese, raisins, fruits, etc.) Microwave or oven Healthy Snack and Dessert Preference vs. Why? Near to each other in PCA biplot More nutritional benefits flavorful 44 () vs 4 () Highly acceptable by consumers Chocolate Raspberry Strawberry GlutenFree Diet Healthy Food Increased Interests in Ethnic Cuisine Enthusiastic about new flavor (Sloan, 29) Birthday Strong desire for healthier foods (Verbeke and Lopez, 25) Brown Flavor in Removed rancid/oxidized aroma Retained nutty toasted grain flavor *** Various Flavors can be added Need to adjust sweetness FiveLayer 4

5 Acknowledgement Korean Food Research Institute U of A Service Center Dr. HanSeok Seo Tonya Tokar, Lab Manager Lab Members References ARNETT J Sensation seeking: A new conceptualization and a new scale. Person Individ Diff. 6, CHOI YS and KIM YA Effect of addition of brown rice flour on quality of Baeksulgies. Korean J Society Food Sci. 9, HU FB and WILLETT WC. 22. Optimal diets for prevention of coronary heart disease. JAMA. 288, DENHAM JM and HILL ID. 23. Celiac disease and autoimmunity: review and controversies. Curr Allergy Asthma Rep. 3, ESMAILLZADEH A, MIRMIRAN P, AZIZI F. 25. Wholegrain consumption and the metabolic syndrome: A favorable association in Tehranian adults. Eur J Clin Nutr. 59, TORBICA A, HADNADEV M, DAPCEVIC T. 2. Rheological, textural, and sensory properties of glutenfree bread formulations based on rice and buckwheat flour. Food Hydrocoll. 24, Zhang G, MALIK VS, PAN A, KUMAR S, HOLEMS MD, SPIEGELMAN D, LIN X, HU FB. 2. Substituting brown rice for white rice to lower diabetes risk: A focusgroup study in Chinese adults. J Am diet Assoc., 2622 THANK YOU! Any Questions? 5