Rice is the only cereal consumed as staple food mainly as whole grains by more than 50 percent people of the world. The overall cooking and eating quality of such a significant crop determines its widespread preference, acceptance and consumption. The varieties, hybrids, landraces of rice are immense in diversity not only in morphological traits but also in end-use qualities. Hence, the choice ...

A consumer study was conducted to determine palatability ratings of beef tenderloin steaks from USDA Choice, USDA Select, and USDA Select with marbling scores from Slight 50 to 100 (USDA High Select) cooked to various degrees of doneness. Steaks were randomly assigned to 1 of 3 degree of doneness categories: very-rare, medium-rare, or well-done. Consumers (N = 315) were screened for preference ...

We explored the impact of consonantal articulation direction of names for foods on expected palatability for these foods (total N = 256). Dishes (Experiments 1-2) and food items (Experiment 3) were labeled with names whose consonants either wandered from the front to the back of the mouth (inward, e.g., PASOKI) or from the back to the front of the mouth (outward; e.g., KASOPI). Because inward (...

We examined the effect of surface water acidification on rates of decomposition, ergosterol concentrations (as a measure of fungal biomass), and palatability to shredders of common beech leaves (Fagus sylvatica L.) in five mountain streams (pH 4.7-7.1). Leaf decomposition was significantly faster in the circumneutral streams (pH 6.4-7.1; k > or = 0.00175 d(-1)), when compared to acidic streams ...

The mechanisms by which intake of dietary protein is regulated are poorly understood despite their potential involvement in determining food choice and appetite. In particular, it is unclear whether protein deficiency results in a specific appetite for protein and whether influences on diet are immediate or develop over time. To determine the effects of protein restriction on consumption, prefe...

Ž The present study is aimed at finding taste reactivity patterns in domestic cats Felis silÕestris . catus which reflect ‘liking’ or perceived palatability. Three groups of nonstressed cats living in households were formed which a priori were expected to differ in motivational state for eating Ž . food items more or less hungry , and which were offered two different food items differing in Ž ....

Objective: Beef tenderness is a complex palatability trait with many tenderness-contributing components. The objective of this study to understand the relative contribution each component eight different beef muscles.

Objective: The objective of this study was to determine if current plant-based protein ground beef alternatives offer similar palatability characteristics patties varying fat percentages.

Many food components can influence satiety or energy intake. Combined together, these food components could represent an interesting dietary strategy in the prevention and treatment of obesity. The aims of this study were: 1) to determine the effect of a functional food in the form of a healthy meal course on subsequent energy intake and satiety; 2) to verify if it is possible to maintain palat...