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RELIABILITY OF THE FOCUS GROUP TECHNIQUE IN DETERMINING THE QUALITY CHARACTERISTICS OF MUNGBEAN [ VIGNA RADIATA (L.) WILCZEC] NOODLES
Author(s) -
GALVEZ FLOR CRISANTA F.,
RESURRECCION ANNA V.A.
Publication year - 1992
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1992.tb00197.x
Subject(s) - mouthfeel , food science , mathematics , reliability (semiconductor) , focus group , quality (philosophy) , chemistry , raw material , marketing , business , power (physics) , physics , organic chemistry , quantum mechanics , philosophy , epistemology
Two commercial samples were evaluated in five focus group sessions to determine the reliability of the focus group technique in identifying the desirable and important sensory characteristics of dry and cooked mungbean noodles and to determine its quality characteristics. Each focus group consistently identified a similar list of desirable and undesirable characteristics. These results indicated that the focus group technique was a reliable method for determining consumer criteria for quality for mungbean noodles. When there is a need to determine consumers’ definition of product quality at a stage when consumer testing is not desired, the focus group technique can be used as a valuable tool. Mungbean noodle quality was found to have two distinct aspects: appearance of the dry noodles and eating quality of the cooked noodles. Color, glossiness, and transparency are the most important characteristics of dry starch noodles while mouthfeel or texture is considered the most important characteristic of cooked starch noodles. Color, taste, and odor of the cooked noodles were considered not as important.