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- Cho, Sungeun; Yoon, Suk Hoo; Min, Jieun; Lee, Suji; Tokar, Tonya; Lee, Sun‐Ok; Seo, Han‐Seok
- Journal of food science 2016 v.81 no.1 pp. S199
- sensation, etc ; brown rice; celiac disease; chewiness; consumer acceptance; gluten-free diet; males; rice cakes; rice flour; sensory evaluation; sugars; sweetness; texture; United States; Show all 14 Subjects
- ... Because the Korean rice cake, Seolgitteok, is mainly prepared with rice flour containing no gluten‐protein associated with celiac disease, it can be considered for inclusion in a gluten‐free diet. However, Western consumers may be unlikely to enjoy the plain flavor and chewy texture of Seolgitteok. This study aimed to determine both sensory and nonsensory factors that might affect U.S. consumers’ ...