TITLE:
Analysis of Functional Relationships between Rice Particles and Oral Perception Using Amazake: A Traditional Japanese Beverage of Malted Rice
AUTHORS:
M. Ajiro, M. Araki, M. Ishikawa, K. Kobayashi, I. Ashida, Y. Miyaoka
KEYWORDS:
Amazake, Rice Particles, Grittiness, Oral Textural Perception, Human
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.8 No.10,
October
12,
2017
ABSTRACT:
The present study aimed to examine the effects of rice particles in test foods
and their visual appearance on oral textural perceptions. One original and
three filtered Amazake (a traditional Japanese beverage made from malted
rice) preparations were used as test foods. Three physical measurements of the
test foods were conducted at room temperature: linear spread test, viscosity,
and concentration of rice particles. Results of these three measurements
formed two groups with lesser and more filtered test foods. Sensory evaluation
experiments using a paired comparison test in 32 healthy young participants
revealed the following: 1) the estimates of “grittiness in the mouth”
(mouth feel) and “grittiness at a glance” of the test foods also comprised two
groups, similar to the results of the physical measurements, 2) estimates of
textural “smoothness” resulted in two groups, with a half-range of two items
of “grittiness”, and 3) estimates of “sweetness” and “odor intensity” were similar
to each other than to the other three items. Functional relationships between
physical properties and characteristics of the test foods and sensory
evaluation of their grittiness (oral, textural, and visual) of Amazake are discussed.