CASS Food research Centre, Deakin University, 221 Burwood Highway, Burwood, VIC, Australia.
CASS and Bega Cheese, 1 Vegemite Way, Port Melbourne, VIC, Australia.
J Food Sci. 2020 May;85(5):1576-1585. doi: 10.1111/1750-3841.15120. Epub 2020 Apr 6.
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 (χ (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.
水量是影响米饭口感和质地的关键变量，对消费者的偏好有显著影响。本研究旨在确定影响消费者对不同加水量米饭偏好的因素。采用描述性分析（DA）方法分析了芳香茉莉香米的特性，并进行了消费者研究以确定对加水量的偏好。DA 小组（n = 12）评估了十种香气、四种味道和风味、三种质地和六种外观属性，用于评估用四种加水量（1.125:1、1.5:1、1.875:1 和 2.25:1）烹制的芳香茉莉香米。同样，用上述加水量烹制的芳香茉莉香米由 117 名大米消费者进行了评估。DA 结果表明，花香、紧实度、咀嚼性、粗糙感、粘性/内聚性和蓬松感均受到加水量增加的显著影响。加水量对消费者的偏好没有显著影响（χ（3, 117）= 1.17；P = 0.76）。消费者使用凝聚层次聚类法分为三个具有相似偏好模式的聚类。对每个消费者聚类运行外部偏好映射技术确定，加水量为 1.125:1 和 1.875:1 的比例对大米重度消费者最具吸引力，这是由对蓬松或粘性米饭的偏好决定的。加水量为 1.5:1 的比例没有被任何单一属性或属性组主导，对不太频繁食用大米的消费者有吸引力。因此，加水量为 1.125:1、1.5:1 和 1.875:1 的比例应该能满足澳大利亚广大消费者的需求。实际应用：大米是一种高体积的商品，可以采用多种方法和水量进行烹饪。本研究的结果将有助于制造商推销加水量与米量的比例，帮助消费者识别自己偏好的米饭。
