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

As it is obliged that cultivars, location and year of production should be displayed on bag of milled rice grains, technology to identify them by the objective methods is indispensable. Milled rice grains produced at the several agricultural experiment stations were subjected to the RAPD method. Each DNA was extracted by CTAB method and amplified by PCR method using 10 mer primers. It became possible to identify the rice cultivars using milled rice grains as samples by the electrophore-sis of the PCR products among the dominant 10 rice cultivars in Japan.

Rice is a staple food in many countries. The price of rice depends on the qualities that are often quantified based on color, size, and presence of some regional color information. In the Philippines, the National Food Authority released the National Grain Standards for milled rice grains to facilitate the uniform classification of rice. The standards specify the grades: Premium and Grade 1-5 to grade milled rice grain samples based on the number of immature, red, fermented, chalky grains, and others, present in the sample. This study aimed to design and develop a standalone system capable of grading rice samples using grain validation, color and area analysis, and support vector machines with adaptive boosting. The image acquisition platform was created to provide a constant lighting setting and an enclosed staging platform capable of extracting an average of fifty grain images per sample. Seven support vector machine classifiers boosted with adaptive boosting, one chalky classifier, one grain size classifier, were created, trained, and tested. Feature vectors for the SVMs were histogram of gradients features and the color histogram properties: mean, skew, and dominant. The evaluation of the device resulted with an overall micro-average precision of 0.8667 and a micro-average recall of 0.8667 with an Fl-Score of 0.8667.

ABSTRACTRice quality is based on chemical and physical properties affecting its appearance, flavor, and texture characteristics. Sensory quality can be assessed by a combination of descriptive sensory and physicochemical property evaluations. The purpose of the present study was to assess the potential of near‐infrared reflectance spectroscopy (NIRS) and NIRS in combination with other physicochemical measurements for the determination of sensory texture attributes in whole‐grain milled rice samples. Six rice samples representing combinations of variety and growing locations received treatments of two degrees of milling and five drying conditions to achieve final moisture levels of 12 or 15% (n = 120). Quality measurements of the cooked rice included sensory and instrumental texture analyses. Quality measurements of the uncooked rice included amylose and protein (chemical reference), whiteness, transparency, and degree of milling (appearance units of milled rice), and NIRS analyses. Partial least squares (PLS) regression was used to reveal the relationships between the different types of measurements. The sensory texture attributes: manual adhesiveness (MADHES), visual adhesiveness (VADHES), and stickiness to lips (STICKI) were related to deep‐milled samples and positively correlated to amylose, whiteness, and milling degree. The attribute roughness (ROUGH) was related to light‐milled samples and positively correlated to protein and negatively correlated to amylose. The main variation in sensory attributes was a result of amylose and protein contents of the rices. A noise‐compensation value, relative ability of prediction (RAP), was used to express the degree of prediction (1.0 = best possible prediction). NIRS gave the best prediction results for the texture attributes: MADHES, VADHES, and STICKI with an RAP of 0.57, 0.54, and 0.56, respectively. NIRS is best at predicting texture characteristics of cooked rice perceived in the visual, tactile, and initial oral phases of sensory evaluation. The calibration of NIRS plus physicochemical variables did not improve the predictability of sensory texture over NIRS alone. The prediction of sensory texture in rice by NIR needs to be further investigated on a large number of samples with different varieties, growing locations, cultivation methods, harvesting methods, and processing after harvesting.

Rice is a very important item of food and commerce in Sierra Leone and so information o n the quality of available rice grains can serve as a useful indicator for the technical status and level of competitiveness in the local rice industry . During this study a n objective evaluation was conducted to measure and characterize the quality of rice grains available in the local markets of Sierra Leone. A total of 315 randomly selected rice samples from 45 markets selected from the four major cities of Sierra Leone (Makeni, Bo, Kenema and Freetown, representing urban communities from the northern, southern, eastern and western parts of the country , respectively ) were evaluated. Quality evaluation involved measurement of moisture content, number of paddy (unmilled rice kernels) in 1 kg of milled rice and other quality factors normally used for the grading of milled rice. Rice samples were then graded based on criteria adapted from the Philippines Rice Grading Standards for milled rice grains. The results showed that the quality of all grain samples evaluated was generally poor, with 63.2% of the samples failing to meet the criteria set for Grade III rice quality ( meaning that the quality level was worse than grade III ) . Quality measures obtained for imported samples appeared to be superior to that obtained for the local samples in terms of higher proportions of superior grades (grade II or better ) . Comparison of measures of grading factors revealed that among the four cities considered in this study, grains from Kenema were of the lowest quality . Further examination of grade limiting factors revealed that the most critical factors responsible for poor quality outcomes in grain sample were (i) the number of paddy in 1kg of milled rice and (ii) the moisture content of grains . The study provided quantitative measures of the quality status of rice grains available in Sierra Leone , as well as a means of identifying the major binding constraints to rice grain quality, in terms of the grade limiting factors. It is speculated that t he low quality of rice grains observed in this study could be the result of avoidable quality defects that may be linked to an undeveloped national system for rice milling and handling .

A possible mechanism of mineral responses to elevated atmospheric CO2 in rice grains

ABSTRACT: Chemometric formulas for predicting amylose content (AC) and protein content (PC) were developed based on the surface and overall physical properties of single‐cooked milled rice grains as predictive variables. The formula with 8 predictors for AC determination exhibited the highest accuracy (coefficient of determination: R2= 0.952, standard error of calibration: SEC = 1.77) for calibration and the lowest standard error of prediction (SEP = 2.07) for unknown samples (AC: 0 to 30%). The formula with 7 predictors was effective in enhancing the prediction accuracy (SEP = 1.32) among non‐waxy samples in a narrow range of AC (15 to 20%). The formula with 8 predictors for PC determination showed a higher accuracy (R2= 0.449 and 0.470) for both calibration and prediction than that of a conventional 3‐grain method (R2= 0.168 and 0.124). It was possible to accurately determine AC using physical measurement of single grains instead of chemical analysis.

This study investigated the impact of two types of ingredients, edible fungi (Lentinula edodes, Agrocybe aegerita, Agaricus blazei Murill, and Dictyophora indusiate) and medicine and food homology (MFH) substances (Panax ginseng, Angelica sinensis, and Astragalus membranaceus) on the sensory attributes and emotional responses elicited by chicken soups. Eight chicken soup samples were evaluated by 12 trained panelists using descriptive analysis (DA) and by 104 consumers using the check-all-that-apply (CATA) method. The results showed that, in addition to significant differences in characteristic ingredient flavors, the intensity of other sensory attributes also differed significantly among the samples. Soups containing the three Agaricales fungi (Lentinula edodes, Agrocybe aegerita, and Agaricus blazei Murill) were more strongly associated with fullness, umami, and saltiness. In contrast, the soup prepared with Phallales (Dictyophora indusiate) exhibited a distinct flavor profile compared to the other edible fungi. Soups with MFH ingredients were more frequently associated with sweet or bitter flavors. While the overall trends between DA and CATA were consistent, many consumers were unable to accurately identify the characteristic flavors of the added ingredients. CATA emotional response data showed significant differences among the 29 emotional attributes. Among the samples, the soup containing Lentinula edodes received the highest consumer acceptance and was associated with positive emotions such as eagerness, pleasantness, and joy. In conclusion, the addition of different ingredients significantly affects the sensory and emotional attributes of chicken soup. These findings offer new ideas for chicken soup product development and consumer insights. PRACTICAL APPLICATIONS: This study formulates a variety of edible fungi or medicine and food homology (MFH) chicken soup combinations to enhance consumer choice and increase sales potential. Furthermore, it serves as a channel to convey consumer feedback to chefs and producers, enabling them to tailor product development to market preferences and create more consumer-led offerings.

The consumption of resistant starch (RS), which can increase satiety and reduce calorie intake, may help ameliorate lifestyle‐related diseases such as diabetes, hypertension, and obesity. The identification of genes or quantitative trait loci (QTLs) may facilitate improvement in the amounts and properties of RS in cereals such as rice. A genome‐wide association mapping of the RS content in milled rice grain was carried out to identify QTLs in a rice germplasm collection. The RS contents among 105 rice accessions ranged from 0.3 to 2.42%, and the apparent amylose content (AAC) was positively correlated with the RS content (R2 = 0.75). Four QTLs were detected, and each explained a total phenotypic variation of 10–13%. Two of these, on chromosome 6, were identified at the Waxy gene locus encoding granule‐bound starch synthase I and starch synthase IIa. The other two QTLs, on chromosomes 8 and 9, were close to candidate genes encoding the starch debranching enzyme isoamylase I and ADP‐glucose pyrophosphorylase small subunit 1, respectively. The results of this study should improve our understanding of the genetic basis of RS in milled rice and may assist plant breeders attempting to develop new rice varieties and food processors working to develop functional foods.

In the last decade, other quality attributes have emerged as the main aspects that impact pork consumers acceptance, such as environmentally friendly production, nutritional value, and animal welfare. This study applies a Check-All-That-Apply (CATA) questionnaire for sensory characterization of loins from genetically lean immunocastrated male pigs fed diets containing either a standard commercial diet with 1.5 % soybean oil (control) or 3 % oil from either soybean oil (SO), canola oil (CO), or fish oil (FO) during the growing-finishing phases. Twenty CATA attributes for loin samples were generated. We interviewed 101 consumers to select all the CATA terms that they considered suitable to characterize sensory attributes of longissimus lumborum muscle samples of pigs from each dietary treatment. The CATA results indicated differences among pork loin samples depending on the source and inclusion level of dietary oil. Loins from pigs fed 3 % SO were characterized by a higher frequency of the “juicy texture” attribute (p < 0.05) and a lower frequency of the “dry texture” attribute (p < 0.05) compared to loins from 3 % FO-fed pigs. Moreover, loins from pigs fed 3 % SO had a lower citation frequency of the “tasteless” attribute (p < 0.05) compared to loins from 3 % FO-fed pigs. The attributes “cooked pork meat-like taste”, “juicy texture”, “tender texture”, and “brightness” were placed close to the overall liking. “Tender texture”, “juicy texture”, “pork meat-like” (odor and taste), and “cooked pork meat-like taste” attributes were considered drivers of liking. Feeding genetically lean immunocastrated male pigs with diets containing 3 % SO may be advisable from a pork sensory quality perspective.

A plant-rich meal pattern is widely considered to be one possible solution for a shift towards a more sustainable food culture that considerably decreases food-related greenhouse gas emissions globally. The public meal, in particular school meals, can ideally become a platform for developing multisectoral cooperation through culinary action, transforming food from being a commodity to part of a strategic solution with societal outcomes. The aim of our study is to support a shift toward more sustainable meal solutions within the public meal sector. The objective is to introduce the check-all-that-apply (CATA) method in a large real-life consumer study, using only one food product, during a lunch break, and still account for the variation in perception between consumers. The objective is also to explore strategic multi-sectoral insights for introducing new foods to a larger population for a shift toward a plant-rich meal pattern. In this study, we established a cooperation between a small-sized food company, four schools and a university in Sweden. A plant-based sausage roll based on minced grey peas was developed. The likes and dislikes of 800 t(w)eens being served the grey pea roll were checked using hedonic values and CATA questions and compared with an ideal. To understand which CATA terms were persistent (meaning relevant, liked and just-about-right across consumer clusters), results including frequency scores, consistency, mean impact on liking, just-about-right scores and agglomerative hierarchical clustering were combined in an extended statistical processing. Our results show that unique/novel and natural were the only persistent CATA terms; these terms should therefore be interesting candidates for further improvement regarding classification and conceptualization of plant-based products in public meals. The CATA term vegetarian, on the other hand, can both increase and decrease liking scores.

Sensory evaluation is essential to understand consumer perception. This study compared three descriptive methods (Check-All-That-Apply (CATA), Flash Profile, and Pivot Profile) to characterize muffins formulated with alternative flours (purple corn and amaranth) in comparison to a wheat-based control. Six formulations (T0–T5) were evaluated: CATA and Pivot Profile were applied with 100 consumers, while Flash Profile was conducted with 15 panelists. Multivariate statistical analyses were used: correspondence analysis for CATA and Pivot, and Generalized Procrustes Analysis for Flash Profile. All three methods showed high discriminative power: CATA explained 94.36% of the variance, identifying three main groups; Flash Profile explained 63.88%, highlighting differences in texture and aroma; and Pivot Profile explained 81.10%, revealing complex interactions among sensory attributes. Sample T1 (100% purple corn) showed a distinctive sensory profile (bitter and dry), while samples T2 to T5 presented intermediate characteristics. The RV coefficient confirmed significant congruence between the methods. CATA effectively identified relevant sensory differences, Pivot Profile generated descriptors in relation to a control sample, and Flash Profile enabled exploratory analysis. The choice of method depends on the study objective, with each approach offering complementary sensory information.

This study was performed to assess the relationship between menstrual irregularity and dental pain or chewing discomfort in women before menopause, using nationally representative data. This study analyzed 4595 participants who were ≥19 years or older, and did not have missing values for outcome variables from the Korean National Health and Nutrition Examination Survey. Tooth pain was considered present if the participant felt throbbing discomfort, pain, or sensitivity when eating hot or cold food or drinking hot or cold beverages. Self-reported oral chewing discomfort was obtained. Adjusted odds ratios and their 95% confidence intervals for tooth pain in the individuals with menstrual cycle irregularity were 1.30 (1.05, 1.62) after adjustment for age, body mass index, drinking, smoking, income, exercise, stress, metabolic syndrome, and the frequency of tooth brushing. Adjusted odds ratios and their 95% confidence intervals for chewing discomfort in the individuals with menstrual cycle irregularity were 1.33 (1.03, 1.72) after adjustment. The association between menstrual irregularity and dental pain or chewing discomfort in women before menopause was proven—after adjusting for confounding factors—by multiple logistic regression analyses. Menstrual cycle irregularity may be considered a potential risk indicator for dental pain or chewing discomfort in Korean women before menopause.

Previous research demonstrates that barley genetics can influence beer flavor. However, the chemical basis for differences in beer flavor attributed to barley is not well defined. Here, the associations between beer volatile compounds and sensory descriptors were investigated in a controlled experiment, whereby barley genotype was the main driver of variation in the system. Beer was brewed from three advanced barley breeding lines and compared to a CDC Copeland control. Sensory studies were performed via three independent panels (a consumer, brewery, and laboratory panel). The results suggest that the four beer samples have distinct flavor profiles that could be discriminated by the three sensory panels. Volatile compounds for the four beers were characterized using HS/SPME-GC-MS; quantitation and annotation were performed using a non-targeted metabolomics approach on 397 detected compounds. The O2PLS data analysis supports that alkane/alkenes, benzenoids, amides/amines, and fatty acid esters were associated with the most desirable lager traits, compared to Maillard Reaction Products that were more abundant in the beers with “non-ideal” lager traits. Taken together, these data further support the role of barley genetics in beer flavor and provide new information on the types of volatile metabolites that can vary in controlled systems.

Protein energy malnutrition remains a huge burden in Sub-Saharan Africa. Principally, it is due to children being fed on millet gruels which are high in carbohydrates, and low protein. Moreover, they contain significant amounts of anti-nutrients such as phytates, phenols and tannins. Compositing of malted finger millet flour with other flours has potential for improving the nutritional quality and sensory attributes of these foods. The objective of this study was to determine the effect of compositing malted finger millet flour with cowpea on the anti-nutritional contents and sensory properties of formulated baby weaning food. Mixing selected improved finger millet varieties with precooked cowpea flour was based on WHO recommended levels. There was a significant (p 0.05) reduction in total phenolic content, tannin content and phytic acid by 41%, 50%, and 44%, after compositing with malted finger millet and precooked cowpea at 10.32%, 21.26% and 32.75%, respectively. Cooking process significantly reduced amount of trypsin inhibitors, and other anti-nutrients both in cowpea and complementary porridge. Loadings from principal component analysis (PCA) of 17 sensory attributes of porridge showed that approximately over 80% of the variations in sensory attributes were explained by the first four principal components. Reductions in texture attributes (stickiness and viscosity) and astringency aftertaste corresponded to increase in overall aroma and flavour of the porridge in terms of malty flavour and aroma. Although inclusion of 32.75% precooked cowpea gave the highest reduction in anti-nutrients, it resulted in cooked cowpea flavour. For consumer acceptability, it may require masking by use of commercial flavours. Therefore this work shows that malted finger millet-pre-cooked cowpea have potential to be used in formulating cultural acceptable complementary food.

The effects of pH on botulinal toxin production in boiled rice and the heat resistance of the spores were investigated. Toxin was detected in boiled rice (pH above 5.0) packed in a plastic film pouch or semi-rigid plastic tray with deoxidant and inoculated with mixed spores (ca. 106 per container) of Clostridium botulinum 62A, 90A, 213B and B1G4 strains following incubation for one to six months at 30°C. Lowered pH (5.0) and cooking, for 19 min at 99°C, failed to prevent toxigenesis. The heat resistance of C. botulinum spores in rice gruel (pH 5.3) was assessed. D (decimal reduction time at 100°C) and z (a slope index of the thermal death time curve) were 9 min and 10°C for 62A, and 7 min and 9°C for 213B, respectively. Raw rice was also examined for contamination with clostridial spores. No clostridial spores could be found in milled rice grains. The number of spores per 100 g was 3 to 73 CFU for brown rice and more than 100 CFU for bran.