Consumer preference and sensory evaluation of potato chips

Chia, Yueh Kong (2006) Consumer preference and sensory evaluation of potato chips. Universiti Malaysia Sabah. (Unpublished)

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Abstract

This study with a total of 538 respondents showed the degree and direction of consumer preference towards potato chips. Survey was carried out by face-to-face interview in various shopping complexes using standard questionnaires. This followed by the consumer sensory tests on four commercial potato chips (Hari-hari Oke Chips, Mr. Potato, Pringle's and Wise Cottage Fries). In addition, the descriptive sensory analysis of 4 commercial potato chips was performed by 8 sensory trained panelists on evaluating ten attributes of chips. Instrumental measurements on the mentioned potato chips were also performed by using texture analyser. Results showed that Pringle's is the most preferred chips among respondents with 45.4%, whereas, Mr. Potato is the most frequently purchased brand (33.89%). Significant association (p<0.000 between age group and amount of potato chips eaten in each session was obtained. Youngsters of the age group from 12 to 30 were determined as the group that consumed most chips. Furthermore, consumers felt the three most convincing promotional methods are discount in price (25.14%), TV advertisements (24.77%), and product sampling (18.90%). Consumers' perceptions for good quality potato chips must be crispy and have good flavour. As the results of consumer sensory test, Pringle's was top ranked, followed by Wise Cottage Fries, Hari-hari Oke Chips, and lastly Mr. Potato. One-way Analysis of Variance showed significant difference in all six attributes between each brand. Preference mappings showed that the flavours that preferred by consumers are original, hot and spicy, and sour cream and onion. In texture analysis, samples of all four brands showed Significant difference in the maximum load, where, indicated the crispness varied in brands. This study concludes that consumer preference is not solely dependent upon sensory quality where, non-sensory factors played important roles in consumers' decisions making.

Item Type: Academic Exercise
Uncontrolled Keywords: consumer preference, potato chip, sensory quality, flavour
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 12 Sep 2013 06:53
Last Modified: 17 Oct 2017 05:39
URI: http://eprints.ums.edu.my/id/eprint/6960

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