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Descriptive sensory characteristics of cooked mixed rice prepared by a different method using Rate-All-That-Apply and Quantitative Descriptive Analysis |
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| รหัสดีโอไอ | |
| Creator | Sopheavi Mao |
| Title | Descriptive sensory characteristics of cooked mixed rice prepared by a different method using Rate-All-That-Apply and Quantitative Descriptive Analysis |
| Contributor | Sopheavi Mao, Amporn Sae-Eaw, Peerapong Wongthahan, Witoon Prinyawiwatkul |
| Publisher | Asia-Pacific Journal of Science and Technology |
| Publication Year | 2563 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 25 |
| Journal No. | 1 |
| Page no. | 1-14 |
| Keyword | Cooked mixed rice, Consumer acceptability, Cooking method, Rate-All-That-Apply |
| URL Website | https://www.tci-thaijo.org/index.php/APST |
| Website title | https://so01.tci-thaijo.org/index.php/APST/article/view/189010/163694 |
| ISSN | 2539-6293 |
| 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 (QDAฎ). 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 QDAฎ. However, pandan leaves odor, Riceberry rice odor, bitterness, and astringent discriminative abilities were different between RATA and QDAฎ. 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 QDAฎ 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 |
