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J Food Sci

Title:		Preference mapping of different water-to-rice ratios in cooked aromatic white jasmine rice
Author(s):		Maleki C; Oliver P; Lewin S; Liem G; Keast R;
Address:		"CASS Food research Centre, Deakin University, 221 Burwood Highway, Burwood, VIC, Australia. CASS and Bega Cheese, 1 Vegemite Way, Port Melbourne, VIC, Australia"
Journal Title:		J Food Sci
Year:		2020
Volume:		20200406
Issue:		5
Page Number:		1576 - 1585
DOI:		10.1111/1750-3841.15120
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"The volume of water is a key variable affecting texture and flavor attributes of cooked rice with a significant influence on consumer preference. The aim of this study was to determine the attributes driving consumer preference for rice cooked with different water-to-rice ratios. Descriptive analysis (DA) methodology was employed to profile aromatic white Jasmine rice and a consumer study was run to determine preference for water-to-rice ratios. A DA panel (n = 12) evaluated ten aroma, four taste and flavor, three texture, and six appearance attributes for aromatic white Jasmine rice cooked with four water-to-rice ratios (1.125:1, 1.5:1, 1.875:1, and 2.25:1). Rice consumers (n = 117) evaluated preferences of the same aromatic white Jasmine rice cooked with the aforementioned water-to-rice ratios. DA results revealed floral aroma, firmness, chewiness, coarseness, stickiness/cohesiveness, and fluffiness were significantly influenced by an increasing water-to-rice ratio. There was no significant effect of water-to-rice ratios on consumer preferences (chi(2) (3, 117) = 1.17; P = 0.76). Consumers were grouped into three clusters with similar preference patterns using agglomerative hierarchical clustering. External preference mapping techniques run on each consumer cluster determined the water-to-rice ratios 1.125:1 and 1.875:1 as having the largest appeal to heavy consumers of rice, split by preferences for fluffy or sticky cooked rice. The water-to-rice ratio 1.5:1 was not dominated by any single attribute or group of attributes, appealing to less frequent rice consumers. Therefore, the water-to-rice ratios 1.125:1, 1.5:1, and 1.875:1 should satisfy the broadest groups of Australian rice consumers. PRACTICAL APPLICATION: Rice, a high volume commodity can be cooked using a variety of methods and volumes of water. The findings of this research will help manufacturers market water-to-rice ratios, assisting consumers in identifying cooked rice for which they have a preference"
Keywords:		Australia *Consumer Behavior Cooking/instrumentation/*methods Humans Odorants/analysis Oryza/*chemistry Taste Water/*chemistry descriptive analysis preference mapping rice preference sensory evaluation water-to-rice ratios;
Notes:		"MedlineMaleki, Clinton Oliver, Penelope Lewin, Simone Liem, Gie Keast, Russell eng Comparative Study 2020/04/07 J Food Sci. 2020 May; 85(5):1576-1585. doi: 10.1111/1750-3841.15120. Epub 2020 Apr 6"