Abstract
Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice with different degrees of milling. Four different types of Nuroongji samples according to the degree of milling were prepared in the lab and subjected to physiochemical analysis. Descriptive sensory analysis was conducted by a trained panel (n = 8), and a consumer acceptance test was conducted using college students (n = 70). A sensory lexicon describing the flavor and texture characteristics of Nuroongji was developed: it included roasted brown rice, burnt, buckwheat, rice powder, glutinous rice power, and floral. The following texture attributes were evaluated in triplicate: hardness of particles, irregularity of particles, degree of coagulation, number of chews, and residual mouthfeel. Significant differences in flavor and mouthfeel attributes were observed between the Nuroongji samples according to the degree of milling (p < 0.05). Nuroongji made with white rice (N1) had a higher hardness value and less sweetness compared to other samples (p < 0.05). Texture- and mouthfeel-related attributes such as cohesiveness of the mass, irregularity of the surface, and astringency were identified as important characteristics that drive consumer acceptance of Nuroongji products. Findings from this study can provide Nuroongji product developers a valuable insight to extend their market by reformulating the product to be appealing to young consumers.
Highlights
The market for gluten-free products is increasing as consumer awareness toward health and wellness increases
Findings from this study suggest that texture-related attributes such as cohesiveness of the mass, irregularity of particles, and astringency are the key variables for consumer preference of Nuroongji, and this information can be useful for reformulating the Nuroongji to target consumers seeking gluten-free foods
Differences in flavor and mouthfeel attributes were observed in Nuroongji products according to the degree of milling, and the differences were observed to a greater degree in the texture attributes
Summary
The market for gluten-free products is increasing as consumer awareness toward health and wellness increases. While gluten-free product choice is essential only for those who suffer from celiac disease, health-conscious consumers are choosing gluten-free products as healthier alternatives for their regular wheat-based products [3]. This indicates that food choice behavior among consumers is affected by sensory and non-sensory factors including psychological factors [4], context of food consumption [5], emotional affects [6], and sustainability [7]. These gluten-free options of wheat-based products do not completely mimic
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