title: Wheat products as acceptable substitutes for rice.
abstract: The objective of the study was to compare the acceptability to semi-trained US American and Asian palatability panelist, of four wheat products processed to be possible replacers of rice in human diets. Products evaluated using rice as the control standard of excellence were steamed whole wheat, couscous (steamed, extracted wheat flour semolina), rosamarina (rice shaped, extracted wheat flour pasta), and bulgar (steamed, pre-cooked partly debranned, cracked wheat). Using a ten point hedonic rating scale, both groups of panelists gave rosamarina closely followed by couscous, most favorable ratings although these ratings were somewhat lower than that of the positive control, steamed polished rice. Bulgar wheat was given the lowest evaluation and was, in general, found to be an unacceptable replacement for rice by both American and Asian judges because of its dark, 'greasy' color and distinctive flavor. In their personal dietaries, judges included rice from 0.25 to 18 times per week with the Asian judges consuming rice significantly more times per week than did the American judges (10.8 +/- 4.71 vs 1.75 +/- 1.65, p < 0.01). However, rice consumption patterns, nationality, race, or sex of the judges was not demonstrated to affect scoring of the wheat products as rice replacers.
authors.affiliation: Department of Nutritional Science and Hospitality Management, University of Nebraska-Lincoln.
authors.forename: B H
authors.initials: BH
authors.lastname: Yu
authors.forename: C
authors.initials: C
authors.lastname: Kies
mesh_terms: D001213:Asian; D003296:Cooking; D004032:Diet; D005518:Food Preferences; D006801:Humans; D012275:Oryza / Q000600:supply & distribution; D014908:Triticum / Q000600:supply & distribution; D014481:United States