Effect of corn starch on sensory quality, physical quality, and consumer acceptance of gelatin-free pudding products
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Abstract
This research aimed to investigate sensory quality, physical quality (values of color and texture) and consumer acceptance of pudding products. The experimental factor was the use of corn starch in place of gelatin in different ratios of four formulations: gelatin pudding (control), 4% corn starch pudding, 6% corn starch pudding, and 8% corn starch pudding. According to a sensory evaluation, the 4% corn starch pudding received the highest accepted sensory test scores and was the best formulation for replacing gelatin with corn starch. Meanwhile, a physical quality analysis showed that the color and texture values of the pudding were the lowest, but it showed that the lightness value was high when compared with other formulations. A study on consumer acceptance of 4% corn starch pudding (final product acceptance) found that acceptance was at a high level. The average score of all attributes was 7.61. From analysis of consumer attitudes, it was found that 97% of consumers accepted the pudding products, 98% would decide to buy the pudding products when they were on the market, and 32% rated the products as a novelty. Additionally, when the price of gelatin pudding (control) was compared to the price of 4% corn starch pudding, it was found that corn starch pudding was cheaper.
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