18F-1 |
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A. E. BOND and W. Prinyawiwatkul. Dept. of Food Science, Louisiana State Univ. Agricultural Center, 111 Food Science Bldg., Baton Rouge, LA 70803-4200 The milling process yields approximately 15% broken rice kernels. Louisiana produced 2,011,000 hundred weights of broken rice kernels last year. Broken rice kernels have low economic value; converting them into rice-based products will add dollars back to them. A systematic approach was used to develop and optimize sensory quality of butter cake products made predominantly from broken-rice flour. Ten butter cakes were developed from rice (0 to 100%), wheat (0 to 100%), and pregelatinized rice (PGR, 0 to 50%) flours following a simplex-lattice mixture design. Following a balanced incomplete block design, consumers (n=300) evaluated three of ten samples for acceptability of visual-puffiness, appearance, odor, taste, texture/mouthfeel, moistness, and overall liking using a 9-point hedonic scale. Acceptance and purchase intent were determined (yes/no). A series of data analysis (α=0.05) was conducted. Restricted (nonintercept) regression model was used to predict acceptability of sensory attributes. Logit analysis was used to identify sensory attributes critical to acceptance and purchase intent; these attributes were used to plot response surface (RS). Superimposition of optimal RS areas having hedonic scores > 6.0 was done to attain an optimal formulation range. Sensory difference among products made from wheat (100%) and rice (50% and/or 100%) was determined by the R-indices. Purchase decision of products was evaluated by the McNemar test. Consumers preferred products with wheat:rice:PGR flour ratio of 50:50:0, 75:0:25, and/or 50:25:25. Overall liking, taste, and texture were attributes critical to acceptance and purchase decision; these attributes were used to plot RS. Superimposition of optimal RS areas indicated that any formulations containing 50 to 95% wheat, 0 to 50% rice, and 0 to 40% PGR flours would yield a product with acceptability scores > 6.0. Although consumers correctly differentiated among products made with 100% wheat, 100% rice flour, or 50/50 wheat/rice flours, they would buy the 100% rice-flour butter cake more (23% increase) if they had celiac spruce (wheat-allergy) disease. This study demonstrated the feasibility of substituting wheat flour with rice flour for production of a butter cake.
Session 18F, Product Development: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |