• Title, Summary, Keyword: consumer acceptability

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Effects of Pressure Cooker Brand Awareness on the Consumer Acceptability of Cooked Rice

  • Kim, Dong-Hee;Kim, Hee-Sup
    • Food Quality and Culture
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    • v.1 no.1
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    • pp.34-39
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    • 2007
  • The effects of pressure cooker brand awareness, in terms of rice cooking performance, were evaluated using consumer acceptability tests. A blind test was performed using rice samples cooked by 3 different pressure cookers without any brand information, and a brand awareness test followed with the same informed consumer panel. Overall acceptability, glossiness, stickiness, hardness, flavor, and color were evaluated and compared to determine whether or not there were changes on consumer choice for acceptability. Brand A and brand B were not significantly different in their overall acceptability, moisture content, flavor, or color (p > 0.05), but they were significantly different for glossiness, stickiness, and hardness. Brands A and C were significantly different for all the attributes (p < 0.05). In the brand awareness test, brands A and B were not significantly different in their liking scores for all the attributes (p > 0.05). Brand C had significantly lower liking scores for overall acceptability, glossiness, stickiness, hardness, and moisture content than the other brands (p < 0.05). When comparing the liking scores for all the attributes with those of the blind test, the scores of the brand awareness test were slightly higher. For brand A, there were changes in its liking scores for overall acceptability, flavor, and glossiness (p < 0.05). However, brands B and C had brand awareness effects for all the attributes (p < 0.05).

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Sensory and Chemical Characteristics of Worts Fermented by Leuconostoc citreum and Saccharomyces cerevisiae and Consumer Acceptability with Added Flavorings

  • Shin, Jin-Yeong;Delgerzaya, Purev;Lim, Yong-Bin;Park, Jin-Byung;Kim, Kwang-Ok
    • Food Science and Biotechnology
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    • v.18 no.5
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    • pp.1109-1117
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    • 2009
  • This study was conducted to examine the chemical and sensory characteristics of fermented worts and consumer acceptability according to added flavorings. The worts were fermented by yeast (Saccharomyces cerevisiae) following fermentation by lactic acid bacteria (Leuconostoc citreum) at different aeration conditions. Chemical and sensory descriptive analyses were conducted to examine the effects of the fermentation conditions. The consumer acceptability of the worts with added flavorings was also examined. Organic acids, functional sugars, and ethanol were produced by L. citreum and S. cerevisiae, respectively. Ethanol concentrations ranged from 10 to 25 g/L depending on the fermentation conditions. The sensory characteristics of the fermented worts were clearly differentiated by the fermentation conditions. Yeast fermentation resulted in high intensities for certain sensory attributes such as 'alcohol', 'fermented barley', 'fermented white grape', and 'grassy'. Consumer acceptability changed with different levels of sugar and lemon flavoring, and the optimum levels were determined as 14.08% sugar and 0.98% lemon flavoring. Under these conditions, it was shown that a relatively acceptable fermented wort beverage containing functional materials can be produced.

Physicochemical Properties and Consumer Acceptability of Commercial Gang-jeong (시판 강정류의 이화학적 특성 및 소비자 기호도에 관한 연구)

  • Ryu, Ji-Hye;Kwon, Yong-Suk;Kim, Kyoung-Mi;Lee, Jin-Young
    • Journal of the Korean Society of Food Culture
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    • v.29 no.6
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    • pp.637-647
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    • 2014
  • This study was conducted to examine the physicochemical properties and consumer acceptability of commercial Gang-jeong. The samples used in this study were nine different Gang-jeong as commercial products. To accomplish this research, the physicochemical properties of nine samples, including moisture, crude lipid, sugar contents, acid value, color values, and texture, were measured. In addition, consumer panels evaluated the overall acceptability, appearance, flavor, sweetness, and texture of samples using a 9-point Likert type scale as well as the perceived intensities of sweetness and rancid odor by a 9-point Just-About-Right (JAR) scale. All data were statistically analyzed using One-way ANOVA, Principle Component Analysis, Hierarchical Cluster Analysis, and Pearson's Correlation Analysis. All physicochemical properties were significantly different among the samples (p<0.001). Analyses of consumer acceptability and JAR ratings of the nine samples showed significant differences (p<0.001).

Quality Analyses and Consumer Acceptability of Gluten-Free Rice Bread and Other Commercially Marketed Bread in Korea (Gluten-Free 쌀빵, 시판 중인 쌀빵 및 밀빵의 품질과 소비자 검사 분석)

  • Kim, Sang Sook;Chung, Hae Young
    • The Korean Journal of Food And Nutrition
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    • v.30 no.2
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    • pp.336-344
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    • 2017
  • The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.

Sensory Characteristics and Consumer Acceptability of Various Green Teas

  • Lee, Ok-Hee;Lee, Hye-Seong;Sung, Young-Eun;Lee, Soh-Min;Kim, Young-Kyung;Kim, Kwang-Ok
    • Food Science and Biotechnology
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    • v.17 no.2
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    • pp.349-356
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    • 2008
  • The green tea market is rapidly growing and identifying the driving factors of consumers' liking for the green tea is important in the tea industries. The objectives of this study were to investigate the effects of manufacturing conditions of the green tea on its sensory characteristics, to elucidate its relationship with the consumer liking. A descriptive analysis and consumer acceptability test were conducted for various green tea samples. The samples differed with regard to the source of the tea, the amino acid content, and the processing methods including the roasting temperature. Partial least square regressions (PLS-R) were performed to establish the relationship between the descriptive data and the consumer acceptability data. The PLS-R results showed that the majority of the consumers liked a green tea which has a stronger 'sweet taste' and roasting-related flavors such as 'roasted barley' and 'burnt leaf'. Such sensory characteristics were produced when a sample made of tea leaves mixed with the tea stem was roasted at a high temperature ($250^{\circ}C$) in this study.

Sensory Properties and Consumer Acceptability of Coffee Drinks Contained Sucralose and Acesulfame-K (Sucralose와 acesulfame-K를 첨가한 커피 음료의 관능적 특성 및 소비자 기호도)

  • Kim, Hyun;Lee, Hye-Seong;Shin, Jin-Young;Kim, Kwang-Ok
    • Korean Journal of Food Science and Technology
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    • v.39 no.5
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    • pp.527-533
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    • 2007
  • To investigate the optimum ratio of sucrose replacement with high intensity sweeteners, the sensory characteristics and consumer acceptability of coffee drinks containing sucralose and acesulfame-K were studied using descriptive analysis and consumer testing. The relative sweetness of the sucralose and acesulfame-K to sucrose were 600-700 and 200-400 times greater, respectively, within the coffee drink system. The sucrose-replaced coffee drinks containing 100% sucralose, as well as mixtures of sucralose/acesulfame-K in ratios of 75/25 and 50/50, showed sensory profiles that were more similar to those of the original 100% sucrose coffee drink, which had a greater sweet taste, vegetable cream, caramel flavor, viscosity, and mouthcoating. These samples were not different from the 100% sucrose sample in terms of overall consumer acceptability.

The Physicochemical and Sensory Characteristics of Jook Containing Different Levels of Skate(Raja kenojei) Flour (홍어 분말을 첨가한 죽의 품질 특성)

  • Kim, Kyung-Hee;Cho, Hee-Sook
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.2
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    • pp.207-213
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    • 2008
  • This study examined the effects of added amounts of skate (Raja kenojei) flour on the physical and sensory properties, and consumer acceptability of Jook. As the level of skate flour increased the L-values and b-values decreased, and a-values increased. The Jook also had higher viscosity and lower spread ability values as the amount of skate flour increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of skate flour. A consumer acceptability test indicated that the 3% skate flour group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 3% addition of skate flour would be the useful.

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Quality Characteristics of Jook Prepared with Lotus Root Powder (연근 분말을 첨가한 죽의 품질 특성)

  • Park, Bock-Hee;Cho, Hee-Sook
    • Journal of the Korean Home Economics Association
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    • v.47 no.3
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    • pp.79-85
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    • 2009
  • This study examined the effects of added amounts of Lotus root powder on the physical and sensory properties, and consumer acceptability of Jook. As the level of Lotus root powder increased, L-value decreased and a and b values increased. The Jook also had higher viscosity and lower spreadability values as the amount of Lotus root powder increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of Lotus root powder. A consumer acceptability test indicated that the 25% Lotus root powder group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 25% addition of Lotus root powder would be the most beneficial.

Quality Comparison of Rice Cooked on Heat Plate, Induction Heat, and Heat Plate with Pressure (취반기의 가열 방식별 취반미의 특성 비교 분석)

  • Kim, Sang Sook;Chung, Hae Young
    • The Korean Journal of Food And Nutrition
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    • v.30 no.3
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    • pp.464-472
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    • 2017
  • The qualities of rice cooked on heat plate, induction heat and heat plate with pressure, were investigated. The weight, volume, water soluble index (WSI), hydration by SEM (Scanning Electron Microscope), and gelatinization by DSC (Differential Scanning Calorimetry), as well as the consumer acceptability of cooked rice were analyzed. The weight, volume and WSI of rice cooked on heat plate with pressure were higher than those of rice cooked on heat plate and induction heat. The rice cooked on heat plate with pressure also showed higher degree of hydration and gelatinization, and lower degree of enthalpy of gelatinization than the rice cooked on heat plate and induction heat for 5~15 min. The consumer acceptability revealed that the odor, appearance, taste, texture and overall acceptance of rice cooked on induction heat were better than those of rice cooked on heat plate and heat plate with pressure. During storage in a cooker for 0~12 h, there was a decrease in the consumer acceptability of cooked rice. Overall results indicate that the qualities of rice cooked on induction heat and heat plate with pressure were higher than those of rice cooked on heat plate.

Evaluation on the Consumer Preference of Low-Sodium Korean Food (저나트륨 한식 메뉴에 대한 소비자 기호도 평가)

  • Boo, Goun;Paik, Jae-Eun;Bae, Hyun-Joo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.1
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    • pp.115-122
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    • 2017
  • This study was conducted to develop low-sodium Korean food recipes and evaluate consumer acceptability of low-sodium Korean food. A total of 137 consumers assessed the overall acceptability based on a 9-point scale. Statistical analyses were performed using the SPSS package program (ver 20.0). The results of this study are summarized as follows: According to the results of the consumer preference evaluation of low-sodium Korean food, overall acceptability of all menus was over five out of nine points (overall average 6.25). Overall acceptability was highest for grilled beef ribs (7.88), followed by bulgogi (7.63), sauteed dry anchovy (7.46), and simmered beef in soy sauce (7.45). On the other hand, overall acceptability was lowest in blanched and seasoned spinach (5.04). According to the results of Pearson's correlation analysis, overall acceptability was positively related with menu preference of 27 menus, including seasoned and simmered chicken (P<0.001), fiddledhead namul (P<0.001), and grazed lotus roots and burdock (P<0.001). To sum up, overall acceptability of all items used in the consumer preference evaluation was more than five points out of nine. Therefore, low-sodium recipe for Korean food can be effectively applied in commercial or non-commercial foodservice cafeterias.