Rice is an important commodity in Louisiana and throughout the world. During the milling process, about 15% of rice kernels become broken. Louisiana produced approximately 2,011,000 hundred weights of broken rice kernels in 2002. Converting broken rice into rice-based products adds dollars back to broken rice. The market potential for rice in processed foods is huge. In the refrigerated and frozen baked foods category, it is approximately $14.3 billion; while in the baked snack foods and wholesale bakery foods category, it is approximately $31.4 billion. Approximately 1-2% of the United States population suffers from Celiac Spruce Disease, which is a result of the malabsorption of certain proteins in the diet, specifically gluten. Gluten can be found in almost all cereal grains, including wheat, rye, oat, and barley. Rice, however, does not contain gluten, which makes it an ideal food for individuals with this disease.
A butter cake product was formulated using predominantly rice flour. Consumer studies were performed to determine 1) attributes critical to product acceptance and purchase decision, 2) the optimal formulation of the butter cake product, and 3) whether or not consumers were able to correctly differentiate between butter cake samples made either from wheat, rice, or a mixture (50:50) of wheat and rice. Logistic regression analyses identified overall liking, taste and texture as attributes critical to overall acceptance and purchase decision. Predictive discriminant analysis also identified if overall liking, taste, moistness, and texture contribute significantly to overall differences among the three butter cake formulations. Superimposition of the optimal response surface areas of overall liking, taste and texture revealed that formulations containing 50-95% wheat, 0-50% rice and 0-40% pre-gelatinized rice flours would yield a product with acceptability scores greater than 6.0. Consumers were able to correctly discriminate between the different formulations of butter cake (100% rice flour, 50/50 wheat/rice flours) when compared to the labeled control formulation containing 100% wheat. Consumers would be willing to compromise certain attributes in order to gain a potential health benefit from consuming this product, especially if they are not able to consume wheat products.
| Identifer | oai:union.ndltd.org:LSU/oai:etd.lsu.edu:etd-07072004-130134 |
| Date | 08 July 2004 |
| Creators | Bond, Ashley Elizabeth |
| Contributors | Fatemeh Malekian, Witoon Prinyawiwatkul, Marlene Janes, Zhimin Xu |
| Publisher | LSU |
| Source Sets | Louisiana State University |
| Language | English |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | http://etd.lsu.edu/docs/available/etd-07072004-130134/ |
| Rights | unrestricted, I hereby certify that, if appropriate, I have obtained and attached herein a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to LSU or its agents the non-exclusive license to archive and make accessible, under the conditions specified below and in appropriate University policies, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report. |
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