Acceptance and Consumer Preference Testing

Ellis, Barbara Hall

doi:10.3168/jds.s0022-0302(69)86658-0

Cited by 8 publications

(1 citation statement)

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“…The orange flavour cake formulations were submitted to the acceptance test. The assessors evaluated appearance, texture, flavour and global acceptance attributes, using a structured nine‐point hedonic scale in which 1 refers to “very disliked” and 9 to “I really liked it.” They also evaluated the purchase intention of the products with a 5‐point scale, where 1 corresponds to “would certainly buy” and 5 refers to “certainly would not buy” (Hall Ellis, 1969; Lawless & Heymann, 1999). The test had the participation of 62 untrained assessors, students and employees of the Universidade Tecnológica Federal do Paraná (UTFPR) – Campus Campo Mourão and was applied in 3 days, of which three formulations were served per day to the assessors.…”

Section: Methodsmentioning

confidence: 99%

Sensory characterisation of gluten‐free orange‐flavoured cake with rice, sorghum, teff and yacon flours: flash profile and ComDim as study methods

Nespeca

Cardoso

Droval

et al. 2023

Int J of Food Sci Tech

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Summary This study aimed to optimise an orange flavour gluten‐free cake formulation using rice flour, teff, sorghum and yacon. Nine cake formulations were initially submitted for acceptance and purchase intent tests with 66 assessors, where colour, odour, flavour, texture and overall acceptance were judged. After the result of the acceptance test and purchase intention, an optimised formulation (OP) was elaborated through the desirability function. This formulation was composed of 25% rice flour, 60% sorghum flour and 15% teff flour. After that, the sensory test of the Flash Profile was carried out to evaluate the consensus of the assessors about the optimised formulation, and for the 33 assessors of the Flash Profile test, with the method of analysis by Common Dimensions (ComDim), 92.29% described the F3 formulations (100% teff) and FO (optimised) are similar. This can be explained by the fact that the formulations have teff flour in their composition, while formulations F1 and F2 are made only with 100% rice flour and 100% sorghum flour, respectively. It was found that it is possible to use the flour under study to develop gluten‐free cakes with orange flavour with good sensory acceptance.

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Section: Methodsmentioning

confidence: 99%