Sensory acceptability of a deep-fried carrot chip product as evaluated by American and Southeast Asian consumer panels

Ahmad Sulaeman, Kay Boon Tan, Steve L. Taylor, Judy A. Driskell

Research output: Contribution to journalArticle

2 Scopus citations

Abstract

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 × gender groups were statistically not significant (P ≥ 0. 05).

Original languageEnglish (US)
Pages (from-to)453-467
Number of pages15
JournalJournal of Food Quality
Volume25
Issue number5
DOIs
StatePublished - Nov 2002

ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality

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