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Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France

Title
Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France
Authors
Son J.-S.Do V.B.Kim K.-O.Cho M.S.Suwonsichon T.Valentin D.
Ewha Authors
김광옥조미숙
SCOPUS Author ID
김광옥scopus; 조미숙scopus
Issue Date
2013
Journal Title
Food Quality and Preference
ISSN
0950-3293JCR Link
Citation
vol. 29, no. 1, pp. 65 - 75
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Concerns and attitudes towards nutrition, health, safety, commodity, and sensory appeal are the factors determining cooking processes in one's everyday life. A picture-word matching task was conducted in order to compare consumer's opinion on seven common rice-cooking processes (rinsing, soaking, adding other kinds of rice, cereals, and beans, brown rice germination, rapid-boiling, pressure-cooking, and steaming) in Korea, Japan, Thailand, and France. The results showed that, in each country, the more familiar a cooking process is, the more it is associated with sensory quality. Pressure-cooking, soaking and rapid-boiling were positively matched with sensory aspects in Korea, Japan, and France, respectively. Although Thai participants had positive beliefs on sensory aspects toward rapid-boiling and steaming process, they haven't been using these two methods frequently because of negative opinion and attitude toward its commodity. Health and nutritional aspects of germination of brown rice and adding other types of rice, cereals, and beans processes were perceived positively among Korean and Japanese participants, and to a lesser extent among Thai participants. The results of this study provided information for better understanding the effect of culture on the representations linked to rice-cooking processes. © 2013 Elsevier Ltd.
DOI
10.1016/j.foodqual.2013.02.002
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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