Abstract
A consumer preference study on dry-salted noodles prepared from ten diverse types of Australian wheat was conducted in Korea and Australia using a commercial Korean noodle as a control sample. Two independent panels in Korea were similar in their discriminatory responses to individual samples indicating a well-defined preference for noodle quality. Evaluation with Koreans resident in Australia for less than 2 years showed a similar preference trend to the indigenous Koreans, but Koreans resident in Australia for 7 years showed a reversed preference pattern. Data from panels in Australian noodle research laboratories also showed a similar preference pattern to the long-term Korean residents. Thus, it appears that Koreans and Australians have different taste preferences for dry-salted noodles and that Koreans resident in Australia gradually change their taste sensitivities to resemble Australian preferences. © 1997 SCI.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
