scholarly journals Different serving shapes of cooked jasmine rice on a plate affect the consumer's visual preference

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 104-108
Author(s):  
W. Sophitanontrat ◽  
K. Khajarern
Keyword(s):  
Consumer Perception ◽  
Food Marketing ◽  
Visual Preference ◽  
Cooked Rice ◽  
Round Shape ◽  
Foodservice Industry ◽  
Jasmine Rice ◽  
Food Styling

This research aimed to investigate how five different serving shapes of cooked jasmine rice (round, square, triangular, flower, and heart shapes) affected visual hedonic preference and consumer perception (n = 100). Cooked rice was placed on a plate without food, the heart, flower, and triangle serving shapes had higher artistic mean scores than the round shape. And cooked rice placed in the shape of a heart on a plate with food had a higher mean score on ‘liking in shape’ than round or square shapes. The findings of this study could be beneficial to food styling, presenting, and catering in the foodservice industry, resulting in increased sales, particularly in restaurants and hotels. Furthermore, for more successful food marketing and advertising, one can use the shapes of a heart as a serving shape for cooked jasmine rice box labels.

scholarly journals Color-Induced Aroma Illusion: Color Cues Can Modulate Consumer Perception, Acceptance, and Emotional Responses toward Cooked Rice

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1845
Author(s):  
Shady Afrin Jeesan ◽  
Han-Seok Seo
Keyword(s):  
Emotional Responses ◽  
Brown Rice ◽  
Consumer Perception ◽  
Cultural Backgrounds ◽  
Milled Rice ◽  
Cooked Rice ◽  
Yellow Orange ◽  
Rice Consumption ◽  
Rice Samples ◽  
Color Cues

Since rice is often cooked in many countries with different types of ingredients or seasonings, the surface colors of traditional rice meal items vary across cultural backgrounds. This study aimed to determine whether consumer perception, acceptance, willingness to eat, and emotional responses toward cooked rice samples could differ with their surface color cues. Milled rice was cooked with one of three food colorants: yellow, orange, and green, with milled (white) and un-milled (brown) rice cooked without colorants used as respective test and filler samples. Using a check-all-that-apply method, 98 rice consumers checked all aroma attributes they perceived by sniffing each of the four cooked-rice samples (white, yellow, orange, and green). They also rated the four samples with respect to attribute intensity, liking, emotional responses, and willingness to eat. The results showed that participants associated colored rice with specific ingredient-related aroma attributes (e.g., green color elicited sweet peas or spinach aromas). Color cues also affected ratings of attribute intensity, liking, willingness to eat, and emotional responses to cooked rice samples. In conclusion, this study provides empirical evidence that in the context of cooked rice consumption, color cues can elicit associated aromas and modulate consumer perception, acceptance, and evoked emotions to cooked rice.

scholarly journals Eating quality of cooked rice determination using Fourier transform near infrared spectroscopy

2014 ◽  
Vol 07 (06) ◽  
pp. 1450003 ◽  
Author(s):  
Ravipat Lapcharoensuk ◽  
Panmanas Sirisomboon
Keyword(s):  
Fourier Transform ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Eating Quality ◽  
Least Squares Regression ◽  
Prediction Ability ◽  
Cooked Rice ◽  
Near Infrared Spectra ◽  
Jasmine Rice

The goal of this research was to study the relationship between the eating quality of cooked rice and near infrared spectra measured by a Fourier Transform near infrared (FT–NIR) Spectrometer. Samples of milled: parboiled rice, white rice, new Jasmine rice (harvested in 2012) and aged Jasmine rice (harvested in 2006 or during the period 2007–2011) were used in this study. The eating quality of the cooked rice, i.e., adhesiveness, hardness, dryness, whiteness and aroma, were evaluated by trained sensory panelists. FT–NIR spectroscopy models for predicting the eating quality of cooked rice were established using the partial least squares regression. Among the eating quality, the stickiness model indicated its highest prediction ability (i.e., [Formula: see text]; RMSEP = 0.65; Bias = 0.00; RPD = 1.87) and SEP/SD of 2. In addition, it was clear that the water content did not affect the eating quality of cooked rice, rather the main chemical component implicated was starch.

Effect of Storage Temperature for Paddy on Consumer Perception of Cooked Rice

2009 ◽  
Vol 86 (5) ◽  
pp. 549-555 ◽  
Author(s):  
Eun-Hee Jang ◽  
Seung-Taik Lim ◽  
Sang-Sook Kim
Keyword(s):  
Storage Temperature ◽  
Consumer Perception ◽  
Cooked Rice

Visual preference for abstract curvature and for interior spaces: Beyond undergraduate student samples.

2020 ◽  
Author(s):  
Letizia Palumbo ◽  
Giulia Rampone ◽  
Marco Bertamini ◽  
Michele Sinico ◽  
Eleanor Clarke ◽  
...  
Keyword(s):  
Undergraduate Student ◽  
Visual Preference ◽  
Interior Spaces

Drilling and plombage (core decompression) of a femoral head avascular necrosis

2010 ◽  
Vol 19 (01) ◽  
pp. 36-39 ◽  
Author(s):  
P. Chládek ◽  
V. Havlas ◽  
T. Trc
Keyword(s):  
Surgical Treatment ◽  
Femoral Head ◽  
Core Decompression ◽  
Effective Treatment Option ◽  
Simple Method ◽  
X Ray ◽  
Large Femoral Head ◽  
Press Fit ◽  
Round Shape ◽  
Late Stages

SummaryThe treatment of femoral head necrosis of adults is still rather problematic. Conservative treatment has been reported relatively unsuccessful and surgical treatment does not show convincing results either. The most effective seems to be a surgical treatment in early stages of the disease, however, the diagnosis still remains relatively complicated. For the late stages (2B and above) the most effective treatment option is represented by core decompression and vascular grafting. However, drilling and plombage (especially when using press-fit technique) seems to be successful, although not excellent. The authors describe their own method of drilling and plombage of the necrotic zone of the femoral head in 41 patients with X-ray detected necrotic changes of the femoral head. The pain measured by VAS was seen to decrease after surgery in all patients significantly. The Jacobs score was also observed to have increased (from fair to good outcome). We have not observed any large femoral head collapse after surgery, moreover, in some cases an improvement of the round shape of the femoral head was seen. It is important to mention that in all cases femoral heads with existing necrotic changes (flattening or collapse) were treated. Although the clinical improvement after surgery was not significantly high, the method we describe is a safe and simple method of diminishing pain in attempt to prepare the femoral head for further treatment in a future, without significant restriction of the indication due to necrosis (osteochondroplasty, resurfacing, THR).

Cross-border Implications: Transnational Haunting, Gender and the Persistent Look of The Eye

2018 ◽  
Author(s):  
Enrique Ajuria Ibarra
Keyword(s):  
Southeast Asian ◽  
Horror Films ◽  
Film Production ◽  
Visual Preference ◽  
Female Protagonists ◽  
Cross Border ◽  
Film Series ◽  
Eastern Traditions

The Eye (Gin Gwai, 2002) and its two sequels (2004, 2005) deal with pan-Asian film production, gender, and identity. The films seem to embrace a transnational outlook that that fits a shared Southeast Asian cinematic and cultural agenda. Instead, they disclose tensions about Hong Kong’s identity, its relationship with other countries in the region, and its mixture of Western and Eastern traditions (Knee, 2009). As horror films, The Eye series feature transpositional hauntings framed by a visual preference for understanding reality and the supernatural that is complicated by the ghostly perceptions of their female protagonists. Thus, the issues explored in this film series rely on a haunting that presents textual manifestations of transposition, imposition, and alienation that further evidence its complicated pan-Asian look. This chapter examines the films’ privilege of vision as catalyst of a transnational, Asian Gothic horror aesthetic that addresses concepts of identity, gender, and subjectivity.

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