Descriptive sensory characteristics of cooked mixed rice prepared by a different method using Rate-All-That-Apply and Quantitative Descriptive Analysis

Article Sidebar

PDF
Published: Mar 29, 2020
Keywords:
Healthier cooked mixed rice, consumer acceptance, cooking method, Rate-All-That-Apply

Main Article Content

Sopheavi Mao
Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand
Amporn Sae-Eaw
Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand
Peerapong Wongthahan
Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand
Witoon Prinyawiwatkul
Department of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, Louisiana, United States of America

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.

Article Details

How to Cite
Mao, S., Sae-Eaw, A., Wongthahan, P., & Prinyawiwatkul, W. (2020). Descriptive sensory characteristics of cooked mixed rice prepared by a different method using Rate-All-That-Apply and Quantitative Descriptive Analysis. Asia-Pacific Journal of Science and Technology, 25(01), APST–25. Retrieved from https://so01.tci-thaijo.org/index.php/APST/article/view/189010
Issue
Vol. 25 No. 01 (2020): JAN-MAR
Section
Research Articles

References

Im Chung S, Rico CW, Lee SC, Kang MY. Instant rice made from white and pigmented giant embryonic rice reduces lipid levels and body weight in high fat diet- fed mice. Obes Res Clin Pract. 2016;10: 692- 700.

Hiemori M, Koh E, Mitchell AE. Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR). J Agri Food Chem. 2009;57:1908-1914.

Kapcum N, Uriyapongson J, Alli I, Phimphilai S. Anthocyanins, phenolic compounds and antioxidant activities in colored corn cob and colored rice bran. Int Food Res J. 2016;23:2347.

Somthawil S, Sriwattana S. Comparing the sensory characteristics, physical properties, and consumer acceptability of purple rice cultivars. Food Applied Bios J. 2016;4:52-63.

Kongseri N, Wongpiyachon S, Mongkonbanjong P. Identity creation for Thai Hom Mali Rice. Research Development and Biotechnology Institute. National Center for Genetic Engineering and Biotechnology; 2002.

Zhu B, Li B, Gao Q, Fan J, Gao P, Ma M, Feng X. Predicting texture of cooked blended rice with pasting properties. Int J Food Prop. 2013;16:485-499.

Ali MA, Hasan SM, Islam MN. Study on the period of acceptability of cooked rice. J Bangladesh Agril Univ. 2008;6(2):401-408.

Jeong HY, Lee CY, Choi JB, CheilJedang CJ. Method of preparing aseptic packaged cooked rice with black beans in aseptic packing system. United States patent application publication. 2009.

Boonloh K, Kukongviriyapan V, Kongyingyoes B, Kukongviriyapan U, Thawornchinsombut S, Pannangpetch P. Rice bran protein hydrolysates improve insulin resistance and decrease pro- inflammatory cytokine gene expression in rats fed a high carbohydrate-high fat diet. Nutrients. 2015;78:6313-6329.

Boonla O, Kukongviriyapan U, Pakdeechote P, Kukongviriyapan V, Pannangpetch P, Thawornchinsombut S. Peptides-derived from Thai rice bran improves endothelial function in 2K-1C renovascular hypertensive rats. Nutrients. 2015;7:5783-5799.

Schaafsma G. Safety of protein hydrolysates, fractions thereof and bioactive peptides in human nutrition. Eur J Clin Nutr. 2009;63:1161.

CIVILLE GV. Food quality: Consumer acceptance and sensory attributes. J Food Qual. 1991;14:1-8.

Kemp SE, IFST PFSG committee. Application of sensory evaluation in food research. Int J Food Sci Tech. 2008;43:1507-1511.

Kwak HS, Kim M, Lee Y, Jeong Y. Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic‐packaged cooked rice. Int J Food Sci Tech. 2015;50:691-699.

Ares G, Bruzzone F, Vidal L, Cadena RS, Giménez A, Pineau B, Hunter DC, Paisley AG, Jaeger SR. Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA). Food Qual Prefer. 2014;36:87-95.

Danner L, Crump AM, Croker A, Gambetta JM, Johnson TE, Bastian SE. Handbook of School of Agriculture, Food and Wine: Comparison of Rate-All-That-Apply (RATA) and Descriptive Analysis (DA) for the Sensory Profiling of Wine. Australia; 2018:1-30.

Meyners M, Jaeger SR, Ares G. On the analysis of rate- all- that- apply (RATA) data. Food Qual Prefer. 2016;49:1-10.

Oppermann AK, de Graaf C, Scholten E, Stieger M, Piqueras- Fiszman B. Comparison of Rate- All- That- Apply ( RATA) and Descriptive sensory Analysis ( DA) of model double emulsions with subtle perceptual differences. Food Qual Prefer. 2017;56:55-68.

Waehrens SS, Zhang S, Hedelund PI, Petersen MA, Byrne DV. Application of the fast sensory method ‘Rate‐ All‐That‐Apply’in chocolate Quality Control compared with DHS‐GC‐MS. Int J Food Sci Tech. 2016;51:1877-1887.

ASTM. ASTM Manual 13: Manual on Descriptive Analysis Testing for Sensory Evaluation. West Conshohocken 1992; ASTM.

Patras A, Brunton NP, O'Donnell C, Tiwari BK. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends Food Sci Technol. 2010;21:3-11.

Hu X, Xu X, Jin Z, Tian Y, Bai Y, Xie Z. Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP). J Food Eng. 2011;106:262-266.

Leelayuthsoontorn P, Thipayarat A. Textural and morphological changes of Jasmine rice under various elevated cooking conditions. Food chem. 2006;96:606-613.

Zhang H, Sun B, Zhang S, Zhu Y, Tian Y. Inhibition of wheat starch retrogradation by tea derivatives. Carbohyd Polym. 2015;134:413-417.

Lian X, Zhu W, Wen Y, Li L, Zhao X. Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis. Int J Bio Macromol. 2013;59:143-150.

Barkat S, Le Berre E, Coureaud G, Sicard G, Thomas- Danguin T. Perceptual blending in odor mixtures depends on the nature of odorants and human olfactory expertise. Chem Senses. 2011;37:159-166.

Rabin MD, Cain WS, Cain J. Attention and learning in the perception of odor mixtures. In: Laing DG, Cain WS, McBride RL, and Ache BW, editors. Perception of complex smells and tastes, Sydney: Academic Press, 1989. p. 173-188Livermore A, Laing DG. Influence of training and experience on the perception of multicomponent odor mixtures. J Exp Psychol Hum Percept Perform. 1996;22(2):267-277.

Schwarz B, Hofmann T. Is there a direct relationship between oral astringency and human salivary protein binding?. Eur Food Res Technol. 2008;227(6):1693-1698.

Ma W, Guo A, Zhang Y, Wang H, Liu Y, Li H. A review on astringency and bitterness perception of tannins in wine. Trends Food Sci Technol. 2014;40:6-19.