73G-25 |
Preference mapping of Jasmine rice for the US-Asian consumers |
S. SUWANSRI, J. -. F. Meullenet, J. -. A. Hankins, and K. Griffin. Dept. of Food Science, Univ. of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704 In the United States, consumption of aromatic rice, particularly Jasmine varieties seems to increase among the US-Asian population. This population segment is discriminative toward the quality of rice they consume. Thus, there is a need to assess their likes and dislikes, and evaluate key differences between domestic and imported aromatic varieties. The objectives of this research were to identify sensory characteristics most important to the overall acceptance of the Jasmine rice by the US-Asian consumers and determine sensory attributes most important to its acceptance. Fifteen samples of Jasmine rice, consisting of three domestic types and eleven imported products, were evaluated by a home-use test with 105 US-Asian families currently living in the State of Arkansas. These consumers were represented by 18% Islanders (Philippines and Indonesian), 13% Laotian, 13% Malaysian, 19% Thai, 11% Continental, and 24% Chinese. Furthermore, the rice samples were characterized for visual, flavor and texture attributes by a trained sensory descriptive panel. Protein, color, surface lipid contents were also evaluated. Data were analyzed using the descriptive profile variables as predictors of the consumer acceptance scores in combination with partial least squares regression. Results showed that imported Jasmine rice samples, for the most part, were more acceptable than domestic varieties. The prediction of overall product acceptance from descriptive analysis data was found to be accurate (R2=0.95). Imported products were more starchy, whiter and glossier than domestic samples. The darker color of domestic products may be explained by the high protein content of these samples. Domestic products exhibited higher hardness, woody and feedy notes than imported samples. These results confirmed that US-Asian consumers have set expectations for the Jasmine rice they consume. In addition, the identification of sensory attributes driving product acceptance will assist breeders in developing quality Jasmine rice cultivars.
Session 73G, Sensory Evaluation
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