Citation
Koh, Soo Peng and Khor, Yih Phing and Tan, Chin Ping and Hamid, N. S. A. and Long, Kamariah and Long, Shariah Loh
(2018)
Principle component analysis of organoleptic acceptability on Cocos™ emulsion product.
International Food Research Journal, 25 (5).
pp. 1900-1903.
ISSN 1985-4668; ESSN: 2231-7546
Abstract
Cocos™ Emulsion is new food emulsion product that made of virgin coconut oil (VCO). A sensory analysis was conducted among targeted consumers, which were 150 schoolchildren (age 4 - 12) and 100 adult panelists (age 21 - 60). The principle component analysis (PCA) was applied to assess the organoleptic acceptability of public and schoolchildren on this novel product. In summary, both adult and schoolchildren panelists showed a significant preference (P < 0.05) toward Cocos™ Emulsion than VCO for both sensory attributes of taste and odour, as it was palatable. The scores plot of sensory attributes among all panelists were found highly scattered around, indicating no age-dependent preference on the sensory rating of each attributes.
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Official URL or Download Paper: http://www.ifrj.upm.edu.my/25%20(05)%202018/(18).p...
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Technology |
| Publisher: | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| Keywords: | Virgin coconut oil (VCO); Emulsion; Principle component analysis (PCA); Sensory |
| Depositing User: | Nabilah Mustapa |
| Date Deposited: | 12 Feb 2019 07:05 |
| Last Modified: | 12 Feb 2019 07:05 |
| URI: | http://psasir.upm.edu.my/id/eprint/66322 |
| Statistic Details: | View Download Statistic |
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