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KMID : 1011620180340010015
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 1 p.15 ~ p.26
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Focus Group Interviews with U.S. Americans with Respect to Recipe and Sensory Characteristics of Seolgitteok (Korean Rice-Flour Cake)
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Seo Han-Seok
Cho Sung-Eun
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Abstract
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Purpose: The main objectives of this sudy were to identify obstacles experienced by U.S. Americans during their preparation of Seolgitteok and determine sensory characteristics that might reduce sensory acceptance of Seolgitteok. Moreover, this study aimed to identify how to modify the current recipe of Seolgitteok to be more approachable to Americans from both cooking and sensory standpoints.
Methods: Focus group interviews were conducted with three different groups: undergraduate student group (n=7), homemaker group (n=7), and culinary professional group (n=5) at the University of Arkansas Sensory Service Center (Fayetteville, AR, USA) in March 2015. Prior to focus group interviews, panelists were asked to cook and taste Seolgitteok samples prepared with either white or brown rice flour according to the currently available recipe. Main contents of collected interview data were identified and categorized into ‘theme’ and ‘sub-theme’ with respect to four aspects: 1) obstacles encountered during cooking, 2) how to overcome such obstacles, 3) sensory characteristics of Seolgitteok, and 4) how to increase consumer acceptance of Seolgitteok.
Results: All three groups suggested to shorten the durations of soaking rice grains, to employ an alternative milling process, and to simplify the steaming procedure. Panelists emphasized that using dry rice flour rather than wet rice flour seemed to be easier and more accessible for Americans to cook Seolgitteok. To improve bland taste and flavor attributes, it was suggested to add other flavors and/or ingredients to Seolgitteok using white rice flour. Based on sensory characteristics, while Seolgitteok sample using white rice flour was found to be suitable for consumption as a dessert, Seolgitteok using brown rice flour was identified as acceptable in side dishes or bread items.
Conclusion: In conclusion, this study provides a better understanding of how to modify the current recipe of Seolgitteok to be more friendly and acceptable to people in the U.S.
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KEYWORD
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Seolgitteok, Korean rice-flour cake, recipe, sensory characteristics, focus group interview
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