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KMID : 1011620180340010087
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 1 p.87 ~ p.95
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Variations with Respect to Acceptance of Pudding Samples Prepared Using Rice Flour-Based Premix Products as a Function of the Type of Consumer Acceptance Test - Standardized Central Location Test versus Home-Use Test -
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Seo Han-Seok
Lee Ji-Hyun
Lee Kwang-Rag
Lee Sung-Hee
Lee Jng-Young
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Abstract
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Purpose: The main objective of this study was to determine whether or not acceptance of pudding samples prepared using rice flour-based premix products could vary as a function of type of consumer acceptance test.
Methods: U.S. American participants evaluated acceptance of both familiar (milk pudding) and unfamiliar (porridge pudding) types of pudding samples prepared using premix products with respect to appearance, flavor, texture, and overall impression. Just-about-right (JAR) intensities of attributes were also rated. Participants evaluated pudding samples at either a standardized laboratory (standardized central location test, CLT) or their homes (home-use test, HUT). After preparing pudding samples at home, participants in the HUT rated easiness degrees of premix recipes.
Results: While hedonic ratings of milk pudding were higher in the HUT, those of porridge pudding were higher in the CLT. While appearance liking could predict overall impression of either pudding sample in the HUT, such a trend was not observed in the CLT condition. In addition, impacts of the JAR ratings on overall impression were found to differ with the type of acceptance test. Finally, as participants considered preparation of porridge pudding to be easier, they more strongly appreciated the pudding sample.
Conclusion: In conclusion, this study provides empirical evidence that consumer acceptability of food samples prepared using premix product can vary between CLT and HUT conditions.
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KEYWORD
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central location test, home-use test, sensory evaluation, premix, familiarity
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