The effects of pressure cooker brand awareness, in terms of rice cooking performance, were evaluated using consumer acceptability tests. A blind test was performed using rice samples cooked by 3 different pressure cookers without any brand information, and a brand awareness test followed with the same informed consumer panel. Overall acceptability, glossiness, stickiness, hardness, flavor, and color were evaluated and compared to determine whether or not there were changes on consumer choice for acceptability. Brand A and brand B were not significantly different in their overall acceptibility, moisture content, flavor, or color (p > 0.05), but they were significantly different for glossiness, stickiness, and hardness. Brands A and C were significantly different for all the attributes (p < 0.05). In the brand awareness test, brands A and B were not significantly different in their liking scores for all the attributes (p > 0.05). Brand C had significantly lower liking scores for overall acceptability, glossiness, stickiness, hardness, and moisture content than the other brands (p < 0.05). When comparing the liking scores for all the attributes with those of the blind test, the scores of the brand awareness test were slightly higher. For brand A, there were changes in its liking scores for overall acceptability, flavor, and glossiness (p < 0.05). However, brands B and C had brand awareness effects for all the attributes (p < 0.05).

• Dong Hee Kim(Department Food and Nutrition, The University of Suwon)
• Hee Sup Kim(Department Food and Nutrition, The University of Suwon) Corresponding author