Open AccessSENSORY ACCEPTABILITY OF A DEEP‐FRIED CARROT CHIP PRODUCT AS EVALUATED BY AMERICAN AND SOUTHEAST ASIAN CONSUMER PANELS
Author(s) -
SULAEMAN AHMAD,
TAN KAY BOON,
TAYLOR STEVE L.,
DRISKELL JUDY A.
Publication year - 2002
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.2002.tb01039.x
Subject(s) - sweetness , flavor , odor , food science , product (mathematics) , psychology , mathematics , chemistry , geometry , neuroscience
Following development of deep‐fried carrot chips, a high provitamin A carotenoid‐snack, consumer acceptances for color, uniformity, overall appearance, odor, saltiness, sweetness, overall flavor, crispiness, oiliness, overall texture, and overall acceptability of the product were evaluated. Eighty‐nine consumer panelists consisting of Americans from the Plains states of the United States (n = 45) and Southeast Asians (n = 44), males and females,19–45 years, participated in this study. Color, uniformity, and odor were rated as good. Saltiness and sweetness were rated as nearly about right. Crispiness was rated as good, and oiliness as slightly oily. Generally, the product was acceptable to both types of consumer panelists, American and Southeast Asian, as shown by their ratings on overall appearance, overall flavor, overall texture, and overall acceptability. The differences in acceptance among country, gender, and country X gender groups were statistically not significant (P0.05).