Effects of Age Group, Gender, and Consumption Frequency on Texture Perception and Liking of Cooked Rice or Bread

This study aimed to determine whether and how three demographic factors-age group, gender, and consumption frequency-affect texture perception and liking of two staple foods-cooked rice and wheat bread. In total, 346 adults evaluated three cooked rice and four wheat bread samples in terms of three (...

Full description

Saved in:
Bibliographic Details
Published inFoods Vol. 12; no. 9; p. 1793
Main Authors Choi, Won-Seok, Seo, Han-Seok
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 26.04.2023
MDPI
Subjects
Age
Age factors
Age groups
Analysis
Bread
Consumption
cooked rice
Data analysis
Demographics
Demography
Food
Food science
Gender
Hardness
Latin square design
Middle age
Perception
Preferences
Rice
sensory
Sensory perception
Softness
Software
Swallowing
Texture
Variance analysis
Wheat
wheat bread
United States > US
South Korea
wheat bread
sensory
texture
cooked rice
demographics
Online AccessGet full text

Cover

More Information
Summary:This study aimed to determine whether and how three demographic factors-age group, gender, and consumption frequency-affect texture perception and liking of two staple foods-cooked rice and wheat bread. In total, 346 adults evaluated three cooked rice and four wheat bread samples in terms of three (hardness, stickiness, and chewiness) and four textural attributes (hardness, moistness, chewiness, and softness), respectively, on both 9-point intensity and 5-point Just-About-Right (JAR) scales. Liking of test samples was also rated on 9-point hedonic scales. Age group and gender differed in mean ratings, standard deviations, and JAR responses regarding textural attribute intensity and overall liking of test samples, while the effect of consumption frequency was minimal in this regard. Significant contributors of textural attributes to overall liking of cooked rice and wheat bread differed with age group, gender, and consumption frequency. Effects of age group, gender, and consumption frequency on texture perception and overall liking also varied with test samples. This study provides agricultural and food systems professionals with systematic evidence of how textural attribute perception and liking of foods can change based on demographics and test samples.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12091793