Abstract
Preference for prepared foods depend heavily on types of stimuli given by a particular food item such as taste, appearance, texture and flavor which have been developed in cooking processes. In the present study analysis was performed on elements contributing greatly to preference for 71 prepared foods and their proportions were determined by means of psychological partitioning methods.
Respondents were 165 in number and 20-25 years of age. The food items were selected in the same manner as in a previous paper. Results obtained are summarized as follows :
1. Each food item was classified according to the importance of taste, appearance, texture and flavour. The results obtained would provide practical informations in serving appropriate foods to different groups.
2. The most important factor among others that influenced the preference for foods by each group was sourness for children, fattiness for the young, appearance for females and texture for the aged.
