현미와 현미분말 첨가량에 따른 현미와플 및 주먹밥의 소비자 기호도조사
- Title
- 현미와 현미분말 첨가량에 따른 현미와플 및 주먹밥의 소비자 기호도조사
- Other Titles
- Effects of Brown Rice and Brown Rice Powder Mixing Ratio on the Preference Analysis of the Waffles and Rice Ball
- Author
- 신원선
- Keywords
- brown rice; brown rice powder; mixing ratio; rice ball
- Issue Date
- 2014-04
- Publisher
- 한국식품조리과학회
- Citation
- 한국식품조리과학회지, 2014, 30(2), P.146-152
- Abstract
- This study surveyed consumers’ sensory liking ratings of 3 types of developed brown rice products (brown rice nut waffles, Kimchi and tuna rice ball, sweet red-bean paste rice ball) and analyzed the drivers for liking or disliking the brown rice products. Each brown rice product had a brown rice to brown rice powder ratio of either: 100:0; 80:20; or 50:50. Forty consumers evaluated the acceptance of brown rice products on a 9-point hedonic scale and gave comments regarding liking or disliking each product. The results of the preference investigation analysis showed subjectivity depending on the brown rice product and the respondents’ genders and ages. For brown rice nut waffles was affected by gender, age, and brown rice powder mixing ratio (p < 0.05). The variables “liking the aroma”; “liking the delicate flavor”; “liking the chewiness”; “liking the moistness”; “liking the softness”; “liking the harmony”; “liking the aftertaste” and “overall acceptability” did not differ significantly with the Kimchi and tuna rice ball. For the sweet red-bean paste rice ball product, the rates of liking the chewiness, stickiness, moistness, and softness of the 0% brown rice powder mix were all higher (p
- URI
- http://www.dbpia.co.kr/Journal/ArticleDetail/NODE02407428
- ISSN
- 2287-1780; 2287-1772
- Appears in Collections:
- COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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