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Asian Consumers (asian + consumer)
Selected AbstractsPhysicochemical Characterization and Consumer Acceptance by Asian Consumers of Aromatic Jasmine RiceJOURNAL OF FOOD SCIENCE, Issue 1 2004S. SUWANSRI ABSTRACT: Physicochemical properties and acceptance by Asian consumers in the United States of 3 commercially U. S.-grown and 12 imported jasmine rice samples were evaluated. Rice kernels, flour, and starch were characterized for physical, chemical, pasting, and thermal properties. Amylose content, gel type, hardness-to-stickiness ratio, surface fat, protein, and pasting properties significantly affected the eating and cooking qualities and physical appearances of the rice samples; these variables were key to distinguishing the major quality differences and to differentiating U. S.-grown from imported jasmine rice. Data collected from this study could be useful to rice producers, importers, or rice breeders for understanding the physicochemical characteristics of aromatic jasmine rice and its acceptance by Asian consumers. [source] Preference Mapping of Domestic/Imported Jasmine Rice for U.S.-Asian ConsumersJOURNAL OF FOOD SCIENCE, Issue 6 2002S. Suwansri ABSTRACT: Three domestic and 12 imported commercial Jasmine rice varieties were evaluated by a trained sensory panel and by 105 Asian families who live in the State of Arkansas. Results showed that consumers preferred imported over domestic products. According to consumers, the sensory characteristics most important to the acceptance of cooked Jasmine rice were, in order of decreasing importance, color, favor, aroma, stickiness, and hardness. Using descriptive data, we evaluated predictive models of Jasmine rice's overall acceptance. These models allowed us to identify important sensory characteristics that encouraged Asian consumers to accept Jasmine rice. Such characteristics included flavor (that is, aroma, aromatics, feeling factors, and aftertaste), texture, and visual attributes. Data collected here could be useful to the U.S. rice industry in developing an understanding of the drivers of Jasmine rice acceptance. [source] Composition and functional properties of riceINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2002Zhongkai Zhou Summary Starch, protein and lipids are the main rice grain components that affect cooking and eating quality. An analysis of the literature indicates that rice of good eating quality shows the following characteristics: low amylose and low protein contents and large breakdown as measured by an amylograph. However, there are significant cultural differences in quality preferences and the most important acceptance factors for Asian consumers living in the United States are cooked rice appearance and aroma. This review examines the major constituents of rice (starch, lipid and protein) and their impact on eating quality as reflected by the functional properties of rice. [source] Physicochemical Characterization and Consumer Acceptance by Asian Consumers of Aromatic Jasmine RiceJOURNAL OF FOOD SCIENCE, Issue 1 2004S. SUWANSRI ABSTRACT: Physicochemical properties and acceptance by Asian consumers in the United States of 3 commercially U. S.-grown and 12 imported jasmine rice samples were evaluated. Rice kernels, flour, and starch were characterized for physical, chemical, pasting, and thermal properties. Amylose content, gel type, hardness-to-stickiness ratio, surface fat, protein, and pasting properties significantly affected the eating and cooking qualities and physical appearances of the rice samples; these variables were key to distinguishing the major quality differences and to differentiating U. S.-grown from imported jasmine rice. Data collected from this study could be useful to rice producers, importers, or rice breeders for understanding the physicochemical characteristics of aromatic jasmine rice and its acceptance by Asian consumers. [source] Preference Mapping of Domestic/Imported Jasmine Rice for U.S.-Asian ConsumersJOURNAL OF FOOD SCIENCE, Issue 6 2002S. Suwansri ABSTRACT: Three domestic and 12 imported commercial Jasmine rice varieties were evaluated by a trained sensory panel and by 105 Asian families who live in the State of Arkansas. Results showed that consumers preferred imported over domestic products. According to consumers, the sensory characteristics most important to the acceptance of cooked Jasmine rice were, in order of decreasing importance, color, favor, aroma, stickiness, and hardness. Using descriptive data, we evaluated predictive models of Jasmine rice's overall acceptance. These models allowed us to identify important sensory characteristics that encouraged Asian consumers to accept Jasmine rice. Such characteristics included flavor (that is, aroma, aromatics, feeling factors, and aftertaste), texture, and visual attributes. Data collected here could be useful to the U.S. rice industry in developing an understanding of the drivers of Jasmine rice acceptance. [source] | ||||||||||