The Effects of Sensory Attributes of Food on Consumer Preference

• 발행기관: 한국유통과학회
• 저자명: Riyanti ISASKAR Dwidjono Hadi DARWANTO Lestari Rahayu WALUYATI Irham IRHAM
• 간행물 정보: 『The Journal of Asian Finance, Economics and Business(JAFEB)』Vol. 8 No.3, 1303~1314쪽, 전체 12쪽
• 주제분류: 경제경영 > 경제학
• 파일형태: PDF
• 발행일자: 2021.03.30

영문 초록

The purpose of this study is to compare preferences of consumers between food items made from modified cassava flour and plain flour using sensory tests. This study is a qualitative research with an experimental approach and four food items, namely streamed brownies, cookies, fried mushrooms, and seasoning flour have been used for the study. Each of these food items are made from modified cassava flour and plain flour. Panelists wore blindfolds and tasted the food items except the seasoning flour. Based on the data analysis, the panelists have different preferences towards the four food items. The result of the paired Wilcoxon test showed that there is not any different preference in terms of taste of steamed brownies made from mocaf or plain flour, while there is a significant difference in terms of color, aroma, texture, and appearance between the steamed brownies made from mocaf and plain flour. Consumers decide to buy products made from mocaf because these products use local flour and are gluten-free. This article describes the customer’s preference based on sensory analysis between products made from mocaf and ones made from plain flour. The result can be used as the basis for developing food items made from local flour and alternative food for customers allergic to gluten.

목차

1. Introduction

2. Literature Review

3. Methodology

4. Results and Discussion

5. Conclusion

References

키워드

Consumers Preferences Gluten Modified Cassava Flour Sensory Wheat Flour