Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice

Pramudya, Ragita C.; Seo, Han‐Seok

doi:10.1016/j.foodres.2017.11.075

Cited by 53 publications

(32 citation statements)

References 51 publications

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“…The making of PWR at an industrial scale has a relatively long history with stable and well-established processing procedures. However, PWR manufacturing is still in progress, such as seen by the recent exploitation of commercially available convenience rice (Yu et al, 2017a) and health rice with a reduced glycemic load (Boers, Seijen ten Hoorn, & Mela, 2015), as well as the introduction of novel profiling techniques for evaluating PWR quality (Pramudya & Seo, 2018). In the cases of PWR production and consumption, the examined factors are mainly confined to the design and optimization of traditional post-harvest processing stages, including milling, parboiling, quick-cooking, drying, and storage (Atungulu & Pan, 2014;Boers et al, 2015;Yu et al, 2017a).…”

Section: Introductionmentioning

confidence: 99%

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Xia

Green

Zhu

et al. 2018

Critical Reviews in Food Science and Nutrition

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Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.

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Section: Introductionmentioning

confidence: 99%

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Xia

Green

Zhu

et al. 2018

Critical Reviews in Food Science and Nutrition

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“…The frequency of using each CATA term was determined by counting the number of consumers who used that term to describe each sample in each online questionnaire. Cochran's Q test was carried out to identify significant differences in the frequencies of the terms used to describe the products/stimuli (Schouteten et al, ) in each questionnaire and for each group (food experts and lay consumers) followed by the Maraiscuilo test (Pramudya & Seo, ) for each pair of juices, which was used to identify significant differences (5%) among samples in each questionnaire. This analysis was also carried out separately for each study.…”

Section: Methodsmentioning

confidence: 99%

How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice?

Honorio

Pereira

Lopes

et al. 2019

Journal of Sensory Studies

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This article evaluates the perception of whether orange juice processing is different between lay and nonlay (people who studied or study food science/technology/engineering) consumers. It also assesses how it is influenced by the received information about the products. More than 1,000 lay and 340 nonlay consumers responded to blind and informed online questionnaires about fresh and processed orange juices.The results showed a consensual positive evaluation for fresh juice and negative for powdered drink mix in both questionnaires. Other categories of processed juices were evaluated as a little (concentrated) or very different ("processed," "pasteurized,"and "sterilized") among lay and nonlay consumers in blind questionnaires, where product aversion was more frequent among the lay participants. In contrast, information changed the participants' perception about processed juices (especially "pasteurized" and "sterilized" products), resulting in a more consensual evaluation among lay and nonlay participants. Therefore, access to correct information allows consumers (especially lay ones) to make more conscious choices about their juices. Practical ApplicationsConsumers' rejection regarding processed juices is growing due to associating them with processed food and adverse health effects. The comparison of the perception of lay and nonlay consumers about fresh and processed orange juices showed two practical applications: (a) the juice industry needs to improve consumers' access to information about product ingredients and process characteristics, aiming to improve product acceptance and (b) nonlay consumers have different perceptions of processed products than lay ones, therefore data collected from nonlay consumers (common in research carried out at universities) need to be used with caution.

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“…More specifically, participants were asked to check all appropriate terms, listed on either emotion check-allthat-apply (CATA) question or sensory CATA question. This method was found to be suitable for characterizing product temperature-dependent sensory-attribute variations in foods and beverages (Chapko and Seo, 2017;Pramudya and Seo, 2018). The emotion CATA question included 39 emotion terms from the EsSense Profile R (King and Meiselman, 2010).…”

Section: Cata Questions Of Emotion and Sensory Tests For Coffee Beveragementioning

confidence: 99%

“…In particular, pleasantness ratings of oral thermal stimuli were correlated with neural activations in the orbitofrontal cortex and the pregenual cingulate cortex. Finally, when people consume hot or cold meals concurrently with other activities like engaging in social conversations or performing office work, they may experience their meals over a wider range of food or beverage product temperatures because the temperatures decrease with time (Pramudya and Seo, 2018); it was reported that people generally consume a meal over a time interval between 10 and 60 min (Bell and Pliner, 2003).…”

Section: Introductionmentioning

confidence: 99%

Multisensory Human-Food Interaction

Velasco

Nijholt²,

Karunanayaka³

2018

Frontiers Research Topics

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Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice

Cited by 53 publications

References 51 publications

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice?

Multisensory Human-Food Interaction

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