Sensory Characteristics of Seolgitteok (Korean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar

There are growing interests for both ethnic and healthy foods in the U.S.A. Rapidly increasing attention has also been paid to the development of gluten‐free or dietary fiber‐rich products. Seolgitteok (Korean traditional rice cake) is prepared mainly with sugar, salt, water and white rice flour con...

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Bibliographic Details
Published in:Journal of sensory studies 2014-10, Vol.29 (5), p.371-383
Main Authors: Cho, Sungeun, Yoon, Suk Hoo, Min, Jieun, Lee, Suji, Tokar, Tonya, Lee, Sun‐Ok, Seo, Han‐Seok
Format: Article
Language:English
Subjects:
Americans
Asians
brown rice
Flour milling industry
Gluten
healthy diet
nutritive value
patients
professionals
rice cakes
rice flour
steaming
sugars
sweetness
Weight control
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Summary:There are growing interests for both ethnic and healthy foods in the U.S.A. Rapidly increasing attention has also been paid to the development of gluten‐free or dietary fiber‐rich products. Seolgitteok (Korean traditional rice cake) is prepared mainly with sugar, salt, water and white rice flour containing no gluten, by steaming. Based on two points that (1) brown rice, relative to white rice, retains more nutritional values and (2) North Americans, in comparison to East Asians, tend to prefer stronger sweetness, this study prepared Seolgitteok with varying added levels of brown rice flour and sugar. Following the Spectrum method, 9 trained panelists evaluated 15 Seolgitteok samples for 12 flavor‐related and 15 texture‐related attributes. The intensities of sensory attributes significantly varied in relation to the added levels of brown rice flour and sugar in Seolgitteok. Especially, flavor‐ and texture‐related attributes were more associated with the added amounts of brown rice flour and sugar, respectively. PRACTICAL APPLICATIONS: This study provides how sensory characteristics of Seolgitteok can vary by added levels of brown rice flour and sugar. Our findings can assist product developers and sensory professionals in understanding sensory characteristics of Seolgitteok, which may be applicable for patients with celiac diseases as it is made with rice flour containing no gluten. Finally, it is worth noting that a list of sensory terms, developed by North American trained panel in the U.S.A., may facilitate its usage and application in English‐speaking countries.
ISSN:0887-8250
1745-459X
DOI:10.1111/joss.12118