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  • Perceived sensory quality of unpolished pigmented and milled white rice.

    Author(s) : Juemanee, A.Kijroongrojana, K.Meenune, M.Posri, W.

    Author Affiliation : Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand.

    Author Email : wposri@harper-adams.ac.uk

    Journal article : British Food Journal 2018 Vol.120 No.5 pp.1073-1088 ref.43

    Abstract : Purpose: The purpose of this paper is to explore and compare consumer perceptions of unpolished pigmented ricericeSubject Category: Commodities and Products
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    and milled white rice between unfamiliar and typical consumersconsumersSubject Category: People Groups
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    . Design/methodologymethodologySubject Category: Techniques, Methodologies and Equipment
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    /approach: This study first employed focus groups to explore attitudes and habits relating to rice consumption among British subjects. A sensory descriptive analysis method, flash profiling (FP), was then applied on consumer panels in the UKukSubject Category: Geographic Entities
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    and ThailandthailandSubject Category: Geographic Entities
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    to gain perceived sensory quality of unfamiliar and typical rice samples. The sensory profiles generated by British and Thai panellists were analysed by generalised procrustean analysis (GPA) and compared based on perceived attributes, dominant characteristics and repeatabilityrepeatabilitySubject Category: Properties
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    . Findings: Focus group results suggested that consumer familiarity with rice might influence preferred rice textural quality. The prominent textures of stickiness and bittiness of unpolished pigmented rice were negatively associated with perceived quality in the UK participants. The sensory profiles generated by GPA consisted of similarity with darkness of colour and sweet/earthy type odoursodoursSubject Category: Properties
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    odoursSubject Category: Properties
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    that are key dominant characteristics of the Thai pigmented rice. Practical implications: The research has provided sensory information of the unpolished pigmented rice as compared with milled white rice. The information gives insights on product developmentproduct developmentSubject Category: Miscellaneous
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    directions for export and further research on rice processingprocessingSubject Category: Techniques, Methodologies and Equipment
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    and cookingcookingSubject Category: Techniques, Methodologies and Equipment
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    cookingSubject Category: Activities
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    instructions. Originality/value: This study is the first to apply sensory evaluationsensory evaluationSubject Category: Techniques, Methodologies and Equipment
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    in a cross-cultural comparison of pigmented rice.

    ISSN : 0007-070X

    DOI : 10.1108/BFJ-01-2017-0032

    Record Number : 20183370208

    Publisher : Emerald Publishing

    Location of publication : Bingley

    Country of publication : UK

    Language of text : English

    Indexing terms for this abstract:

    Organism descriptor(s) : Oryza sativaoryza sativaSubject Category: Organism Names
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    Descriptor(s) : analytical methodsanalytical methodsSubject Category: Techniques, Methodologies and Equipment
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    , attitudesattitudesSubject Category: Miscellaneous
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    , characterizationcharacterizationSubject Category: Miscellaneous
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    , consumer attitudesconsumer attitudesSubject Category: Miscellaneous
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    , consumersconsumersSubject Category: People Groups
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    , cookingcookingSubject Category: Activities
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    , cross cultural studiescross cultural studiesSubject Category: Disciplines, Occupations and Industries
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    , culturecultureSubject Category: Miscellaneous
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    , evaluationevaluationSubject Category: Techniques, Methodologies and Equipment
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    , foodsfoodsSubject Category: Commodities and Products
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    , methodologymethodologySubject Category: Techniques, Methodologies and Equipment
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    , odoursodoursSubject Category: Properties
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    , organoleptic traitsorganoleptic traitsSubject Category: Properties
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    , processingprocessingSubject Category: Techniques, Methodologies and Equipment
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    , product developmentproduct developmentSubject Category: Miscellaneous
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    , repeatabilityrepeatabilitySubject Category: Properties
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    , ricericeSubject Category: Commodities and Products
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    , sensory evaluationsensory evaluationSubject Category: Techniques, Methodologies and Equipment
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    Identifier(s) : analytical techniques, Britain, methods, odorsodorsSubject Category: Properties
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    , organoleptic properties, paddy, smells, United Kingdom

    Geographical Location(s) : ThailandthailandSubject Category: Geographic Entities
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    , UKukSubject Category: Geographic Entities
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    Broader term(s) : APEC countriesapec countriesSubject Category: Institutions and Organisations
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    , ASEAN Countriesasean countriesSubject Category: Institutions and Organisations
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    , Developing Countriesdeveloping countriesSubject Category: Miscellaneous
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    , South East Asiasouth east asiaSubject Category: Geographic Entities
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    , AsiaasiaSubject Category: Geographic Entities
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    , British Islesbritish islesSubject Category: Geographic Entities
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    , Western Europewestern europeSubject Category: Geographic Entities
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    , EuropeeuropeSubject Category: Geographic Entities
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    , Commonwealth of Nationscommonwealth of nationsSubject Category: Institutions and Organisations
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    , Developed Countriesdeveloped countriesSubject Category: Miscellaneous
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    , European Union Countrieseuropean union countriesSubject Category: Institutions and Organisations
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    , OECD Countriesoecd countriesSubject Category: Institutions and Organisations
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    , OryzaoryzaSubject Category: Organism Names
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    , PoaceaepoaceaeSubject Category: Organism Names
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    , PoalespoalesSubject Category: Organism Names
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    , commelinidscommelinidsSubject Category: Organism Names
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    , monocotyledonsmonocotyledonsSubject Category: Organism Names
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    , angiospermsangiospermsSubject Category: Organism Names
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    , SpermatophytaspermatophytaSubject Category: Organism Names
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    , plantsplantsSubject Category: Organism Names
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    , eukaryoteseukaryotesSubject Category: Organism Names
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