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Open AccessArticle

Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree

Department of Food Science and Human Nutrition and Fermented Food Research Center, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, Jeonbuk 54896, Korea
Foods 2020, 9(6), 685; https://doi.org/10.3390/foods9060685
Received: 22 April 2020 / Revised: 18 May 2020 / Accepted: 20 May 2020 / Published: 26 May 2020
(This article belongs to the Special Issue Advances in Research on the Drivers of Food Liking and Choices)
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. View Full-Text
Keywords: Nuroongji; rice snack; descriptive analysis; consumer acceptance testing; consumer studies; texture; mouthfeel Nuroongji; rice snack; descriptive analysis; consumer acceptance testing; consumer studies; texture; mouthfeel
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Kim, M.K. Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree. Foods 2020, 9, 685.

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