Sensory Characteristics of Seolgitteok (Korean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar. Issue 5 (9th October 2014)

• Record Type: Journal Article
• Authors: Cho, Sungeun; Yoon, Suk Hoo; Min, Jieun; Lee, Suji; Tokar, Tonya; Lee, Sun‐Ok; Seo, Han‐Seok
• Is Part Of: Journal of sensory studies. Volume 29:Issue 5(2014)
• Page Start: 371
• Page End: 383
• Publication Date: 2014-10-09
• Subjects: Sensory evaluation -- Periodicals; Food -- Sensory evaluation -- Periodicals; Food preferences -- Periodicals; 664.072
• DOI: 10.1111/joss.12118
• Languages: English
• ISSNs: 0887-8250

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="joss12118-sec-0016" sec-type="section"> <p>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. <italic>S</italic><italic>eolgitteok</italic> (Korean 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 Americans, in comparison to East Asians, tend to prefer stronger sweetness, this study prepared <italic>S</italic><italic>eolgitteok</italic> with varying added levels of brown rice flour and sugar. Following the Spectrum method, 9 trained panelists evaluated 15 <italic>S</italic><italic>eolgitteok</italic> 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 <italic>S</italic><italic>eolgitteok</italic>. Especially, flavor‐ and texture‐related attributes were more associated with the added amounts of brown rice flour and sugar, respectively.</p> </sec> <sec id="joss12118-sec-0015" sec-type="section"> <title>Practical Applications</title> <p>This study provides how sensory characteristics of <italic>S</italic><italic>eolgitteok</italic> 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 <italic>S</italic><italic>eolgitteok</italic>, 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 American trained panel in the U.S.A., may facilitate its usage and application in English‐speaking countries.</p> </sec> </abstract>