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Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree
Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice with different degrees of milling. Four diffe...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2020
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353461/ https://www.ncbi.nlm.nih.gov/pubmed/32466357 http://dx.doi.org/10.3390/foods9060685 |
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author | Kim, Mina K. |
author_facet | Kim, Mina K. |
author_sort | Kim, Mina K. |
collection | PubMed |
description | Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice with different degrees of milling. Four different types of Nuroongji samples according to the degree of milling were prepared in the lab and subjected to physiochemical analysis. Descriptive sensory analysis was conducted by a trained panel (n = 8), and a consumer acceptance test was conducted using college students (n = 70). A sensory lexicon describing the flavor and texture characteristics of Nuroongji was developed: it included roasted brown rice, burnt, buckwheat, rice powder, glutinous rice power, and floral. The following texture attributes were evaluated in triplicate: hardness of particles, irregularity of particles, degree of coagulation, number of chews, and residual mouthfeel. Significant differences in flavor and mouthfeel attributes were observed between the Nuroongji samples according to the degree of milling (p < 0.05). Nuroongji made with white rice (N1) had a higher hardness value and less sweetness compared to other samples (p < 0.05). Texture- and mouthfeel-related attributes such as cohesiveness of the mass, irregularity of the surface, and astringency were identified as important characteristics that drive consumer acceptance of Nuroongji products. Findings from this study can provide Nuroongji product developers a valuable insight to extend their market by reformulating the product to be appealing to young consumers. |
format | Online Article Text |
id | pubmed-7353461 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-73534612020-07-15 Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree Kim, Mina K. Foods Article Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice with different degrees of milling. Four different types of Nuroongji samples according to the degree of milling were prepared in the lab and subjected to physiochemical analysis. Descriptive sensory analysis was conducted by a trained panel (n = 8), and a consumer acceptance test was conducted using college students (n = 70). A sensory lexicon describing the flavor and texture characteristics of Nuroongji was developed: it included roasted brown rice, burnt, buckwheat, rice powder, glutinous rice power, and floral. The following texture attributes were evaluated in triplicate: hardness of particles, irregularity of particles, degree of coagulation, number of chews, and residual mouthfeel. Significant differences in flavor and mouthfeel attributes were observed between the Nuroongji samples according to the degree of milling (p < 0.05). Nuroongji made with white rice (N1) had a higher hardness value and less sweetness compared to other samples (p < 0.05). Texture- and mouthfeel-related attributes such as cohesiveness of the mass, irregularity of the surface, and astringency were identified as important characteristics that drive consumer acceptance of Nuroongji products. Findings from this study can provide Nuroongji product developers a valuable insight to extend their market by reformulating the product to be appealing to young consumers. MDPI 2020-05-26 /pmc/articles/PMC7353461/ /pubmed/32466357 http://dx.doi.org/10.3390/foods9060685 Text en © 2020 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Kim, Mina K. Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree |
title | Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree |
title_full | Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree |
title_fullStr | Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree |
title_full_unstemmed | Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree |
title_short | Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree |
title_sort | sensory profile of rice-based snack (nuroongji) prepared from rice with different levels of milling degree |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353461/ https://www.ncbi.nlm.nih.gov/pubmed/32466357 http://dx.doi.org/10.3390/foods9060685 |
work_keys_str_mv | AT kimminak sensoryprofileofricebasedsnacknuroongjipreparedfromricewithdifferentlevelsofmillingdegree |