| Research Title |
Healthier cooked mixed rice: Comparison of Rate-All-That-Apply and Quantitative Descriptive Analysis techniques for different cooking methods on sensory characteristics, consumer acceptance and purchase intent |
| Date of Distribution |
13 June 2019 |
| Conference |
| Title of the Conference |
Future Food Innovation for Better Health and Wellness |
| Organiser |
Food Science and Technology Association of Thailand (FoSTAT) Agro-Industry Academic Council Association (AIAC) Khonkaen University Suranaree Technology University AOAC Thailand Section |
| Conference Place |
BITEC |
| Province/State |
Bangkok |
| Conference Date |
13 June 2019 |
| To |
15 June 2019 |
| Proceeding Paper |
| Volume |
On process to public in APJST journal |
| Issue |
Waiting |
| Page |
Waiting |
| Editors/edition/publisher |
|
| Abstract |
Since cost and time-consuming of classical sensory profiling method, 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: electronic 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 was efficient in sensory characterizations as similar to QDA® except for pandan leaves odor, Riceberry rice odor, bitterness, and astringent. Of PCA and 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 achieved in gathering the sensory characteristics to QDA® if semi-trained panels are performed. Therefore, RATA could be a useful tool for determining reliable results in quality control process, investigating product characteristics, and designing product in order to ascertain consumer acceptability. |
| Author |
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| Peer Review Status |
มีผู้ประเมินอิสระ |
| Level of Conference |
นานาชาติ |
| Type of Proceeding |
Full paper |
| Type of Presentation |
Oral |
| Part of thesis |
true |
| ใช้สำหรับสำเร็จการศึกษา |
ไม่เป็น |
| Presentation awarding |
false |
| Attach file |
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| Citation |
0
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Publication
Journal Publication
ไทย