Abstract
To investigate the sensory attributes of “Kuzuyu” puddings made of several kinds of starch, factor analysis were conducted on the results of sensory evaluation by the semantic differential (SD) method. The pudding was prepared from starches of cassava, potato, waxycorn and arrowroot. The results are summarized as follows:
1) The profile of sensory attributes obtained by SD method using 20 items on appearance, palatability and preference showed the greatest similarity between cassava and waxycorn and then between waxycorn and arrowroot.
A significant correlation between the intensity and preference of sensory attributes was recognized for the pudding in respect of items such as appetite-tempting, glossiness, transparency, mildness, aftertaste, and smoothness in the order listed.
2) Through a factor analysis conducted to characterize the intensity of sensory attributes, it was extracted that the first factor was the overall preference image and palatability, the second factor appearance, and the third factor viscosity. The total contribution ratio was 80.2% from the first to the third factors. From tests of significant difference by the multiple comparisons between paired samples in each factor, the profile of each starch was clearly recognized.
3) From a factor analysis for preference of sensory attributes, it was found that the first factor was palatability and overall evaluation, the second factor appearance, and the third factor viscosity. The total contribution ratio was 79.5% from the first to the third factors. From tests of significant difference by the multiple comparisons between paired samples in each factor, it was found that cassava was preferred most in palatability and overall evaluation, followed by waxycorn, potato, and arrowroot in this order in the overall evaluation.
