Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method
Biscuits are food product frequently made from wheat flour. Food producers aim to produce biscuits using non-wheat flour, such as tuber, fruit, or grain flour. Consumers will accept product with acceptable sensory aspects, which can be determined by using the Rate-All-That-Apply (RATA) and emotional...
| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | English |
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Elsevier
2024-06-01
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| Colección: | Future Foods |
| Materias: | |
| Acceso en línea: | http://www.sciencedirect.com/science/article/pii/S2666833523000667 |
| _version_ | 1827222900481982464 |
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| author | Jariyah Achmad Wahyu Hidayat Hadi Munarko |
| author_facet | Jariyah Achmad Wahyu Hidayat Hadi Munarko |
| author_sort | Jariyah |
| collection | DOAJ |
| description | Biscuits are food product frequently made from wheat flour. Food producers aim to produce biscuits using non-wheat flour, such as tuber, fruit, or grain flour. Consumers will accept product with acceptable sensory aspects, which can be determined by using the Rate-All-That-Apply (RATA) and emotional sensory mapping (ESM) procedures. The objective of this study was to identify and compare sensory qualities using the RATA method; emotional attributes using the ESM method in non-wheat biscuits. Five biscuits were tested including pedada:mocaf flour biscuits, pedada:porang flour biscuits, pumpberry biscuits, berryfine biscuits, and caramelized strawberry biscuits. Panelists showed an average favorability score on the attributes of crunchy texture; caramel, nutty, sweet, and milky aroma; nutty, vanilla, sweet and savory taste; golden-brown color; and dry mouthfeel. PCoA results show emotional attributes close to the liking point are fun and comforting; needstate attributes are balanced, sharing, and energy; and environmental state attributes are windy and morning. This research provides valuable information about the sensory profile and emotional attributes of non-wheat biscuits so that it can be used for further biscuit development and commercialization. |
| first_indexed | 2024-03-08T13:01:13Z |
| format | Article |
| id | doaj.art-6b31a33f9b714cf183751aedd1a139a0 |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2025-03-21T16:45:50Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-6b31a33f9b714cf183751aedd1a139a02024-06-16T05:47:37ZengElsevierFuture Foods2666-83352024-06-019100281Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method Jariyah0Achmad Wahyu Hidayat1Hadi Munarko2Departement of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, IndonesiaDepartement of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, IndonesiaDepartement of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, Indonesia; Innovation Center of Appropriate Food Technology for Lowland and Coastal Area, Universitas Pembangunan Nasional Veteran Jawa Timur, Indonesia; Corresponding author at: Departement of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, Indonesia.Biscuits are food product frequently made from wheat flour. Food producers aim to produce biscuits using non-wheat flour, such as tuber, fruit, or grain flour. Consumers will accept product with acceptable sensory aspects, which can be determined by using the Rate-All-That-Apply (RATA) and emotional sensory mapping (ESM) procedures. The objective of this study was to identify and compare sensory qualities using the RATA method; emotional attributes using the ESM method in non-wheat biscuits. Five biscuits were tested including pedada:mocaf flour biscuits, pedada:porang flour biscuits, pumpberry biscuits, berryfine biscuits, and caramelized strawberry biscuits. Panelists showed an average favorability score on the attributes of crunchy texture; caramel, nutty, sweet, and milky aroma; nutty, vanilla, sweet and savory taste; golden-brown color; and dry mouthfeel. PCoA results show emotional attributes close to the liking point are fun and comforting; needstate attributes are balanced, sharing, and energy; and environmental state attributes are windy and morning. This research provides valuable information about the sensory profile and emotional attributes of non-wheat biscuits so that it can be used for further biscuit development and commercialization.http://www.sciencedirect.com/science/article/pii/S2666833523000667Non-wheat flour biscuitsSensory attributesRate-All-That-ApplyEmotional sensory mappingLiking |
| spellingShingle | Jariyah Achmad Wahyu Hidayat Hadi Munarko Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method Future Foods Non-wheat flour biscuits Sensory attributes Rate-All-That-Apply Emotional sensory mapping Liking |
| title | Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method |
| title_full | Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method |
| title_fullStr | Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method |
| title_full_unstemmed | Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method |
| title_short | Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method |
| title_sort | sensory profile characterization of non wheat flour biscuits using rate all that apply rata and emotional sensory mapping esm method |
| topic | Non-wheat flour biscuits Sensory attributes Rate-All-That-Apply Emotional sensory mapping Liking |
| url | http://www.sciencedirect.com/science/article/pii/S2666833523000667 |
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