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http://dx.doi.org/10.7318/KJFC/2020.35.2.193

Sensory Characteristics and Consumer Acceptance of the Clear Broth for Noodle on the Market  

Cho, Dong-Yi (Department of Culinary Science & Foodservice Management, Graduate School, Kyung Hee University)
Yang, Jeong-Eun (Department of Hotel & Culinary Arts, Osan College)
Chung, Lana (Department of Culinary Art & Foodservice Management, Kyung Hee University)
Publication Information
Journal of the Korean Society of Food Culture / v.35, no.2, 2020 , pp. 193-200 More about this Journal
Abstract
This study was conducted to understand the sensory characteristics and consumer acceptance for the commercially available clear broth for noodles. Totally, eight different clear broth samples were evaluated in this study. Seven trained panelists developed and evaluated sensory characteristics in the descriptive analysis. Significant differences (p<0.05) were obtained for all 28 attributes evaluated. Descriptive data was obtained by performing multivariate analysis of variance to identify differences between samples. Principal component analysis (PCA) was performed on the mean values of descriptive attributes obtained in the descriptive analysis, and summarizes the sensory characteristics of clear broth for noodles. PCA of the clear broths revealed that the first two principal components are responsible for 80.66% variations. For sensory testing, 160 consumers were recruited, and their acceptance for each sample was assessed. Consumer data was obtained by applying partial least square-regression (PLSR) to establish the relationship between the descriptive data and the consumer acceptance data.
Keywords
Clear broth for noodle; sensory characteristic; consumer acceptance;
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