{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,20]],"date-time":"2026-01-20T08:17:21Z","timestamp":1768897041044,"version":"3.49.0"},"reference-count":50,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2015,12,7]],"date-time":"2015-12-07T00:00:00Z","timestamp":1449446400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2016,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Because the Korean rice cake,\n                    <jats:italic>Seolgitteok<\/jats:italic>\n                    , is mainly prepared with rice flour containing no gluten\u2010protein associated with celiac disease, it can be considered for inclusion in a gluten\u2010free diet. However, Western consumers may be unlikely to enjoy the plain flavor and chewy texture of\n                    <jats:italic>Seolgitteok<\/jats:italic>\n                    . This study aimed to determine both sensory and nonsensory factors that might affect U.S. consumers\u2019 acceptability of\n                    <jats:italic>Seolgitteok<\/jats:italic>\n                    . A total of 119 U.S. consumers rated 5\n                    <jats:italic>Seolgitteok<\/jats:italic>\n                    samples, differentiated by descriptive sensory analysis, with respect to hedonic impression and just\u2010about\u2010right aspects of sensory attributes. Nonsensory factors such as demographic profile, innovativeness, social representation, sensation\u2010seeking, and personality traits were also assessed. Addition levels of brown rice flour (0% to 100%) and sugar (5% to 20%) not only enriched flavor, but also lessened chewiness of\n                    <jats:italic>Seolgitteok<\/jats:italic>\n                    , thereby increasing an overall hedonic impression. Moreover, consumer acceptability of\n                    <jats:italic>Seolgitteok<\/jats:italic>\n                    varied with respect to nonsensory factors.\n                    <jats:italic>Seolgitteok<\/jats:italic>\n                    was more appreciated by males, sensation seekers, and individuals constrained by social desirability than by other groups. In conclusion, these findings demonstrate that U.S. consumers\u2019 acceptability of\n                    <jats:italic>Seolgitteok<\/jats:italic>\n                    varies not only by sensory attributes such as rice flavor, sweetness, and chewiness, but also by nonsensory factors such as gender, sensation\u2010seeking characteristics, and personality traits.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.13153","type":"journal-article","created":{"date-parts":[[2015,12,8]],"date-time":"2015-12-08T15:15:14Z","timestamp":1449587714000},"source":"Crossref","is-referenced-by-count":11,"title":["Variations in U.S. Consumers\u2019 Acceptability of Korean Rice Cake,\n                    <i>Seolgitteok<\/i>\n                    , with respect to Sensory Attributes and Nonsensory Factors"],"prefix":"10.1111","volume":"81","author":[{"given":"Sungeun","family":"Cho","sequence":"first","affiliation":[{"name":"Dept. of Food Science Univ. of Arkansas  2650 North Young Ave. Fayetteville AR 72704 U.S.A"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Suk Hoo","family":"Yoon","sequence":"additional","affiliation":[{"name":"Korea Food Research Inst  1201\u201062 Anyangpangyo\u2010ro Bundang\u2010gu Seongnam\u2010si, Gyeonggi\u2010do 463746 Republic of Korea"},{"name":"Dept. of Food Science and Biotechnology, College of Food Science Woosuk Univ  Wanju Jeonbuk 565701 Republic of Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jieun","family":"Min","sequence":"additional","affiliation":[{"name":"Dept. of Food Science Univ. of Arkansas  2650 North Young Ave. Fayetteville AR 72704 U.S.A"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Suji","family":"Lee","sequence":"additional","affiliation":[{"name":"Dept. of Food Science Univ. of Arkansas  2650 North Young Ave. Fayetteville AR 72704 U.S.A"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tonya","family":"Tokar","sequence":"additional","affiliation":[{"name":"Dept. of Food Science Univ. of Arkansas  2650 North Young Ave. Fayetteville AR 72704 U.S.A"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sun\u2010Ok","family":"Lee","sequence":"additional","affiliation":[{"name":"Dept. of Food Science Univ. of Arkansas  2650 North Young Ave. Fayetteville AR 72704 U.S.A"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Han\u2010Seok","family":"Seo","sequence":"additional","affiliation":[{"name":"Dept. of Food Science Univ. of Arkansas  2650 North Young Ave. Fayetteville AR 72704 U.S.A"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2015,12,7]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/00221309.1991.9917781"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0191-8869(02)00244-1"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/0191-8869(94)90165-1"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0195-6663(03)00005-9"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2004.03.004"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1093\/chemse\/8.1.3"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/joss.12118"},{"key":"e_1_2_7_9_1","first-page":"67","article-title":"Effect of addition of brown rice flour on quality of Backsulgies","volume":"9","author":"Choi YS","year":"1993","journal-title":"Korean J Food Cookery Sci"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2012.03.011"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2011.12.003"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11882-013-0352-1"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.2044-8287.2011.02036.x"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/0191-8869(85)90026-1"},{"key":"e_1_2_7_15_1","first-page":"24","volume-title":"Prevention magazine. 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