A Study of Eating Quality in Moist Confectioneries on Kansei Evaluation

Abstract

In the moist confectioneries like puddings, “melting” is important in Kansei evaluation, have influence “comfort” and “relief”. The purpose of this research is to make clear the influence “melting” and “relief” on the structure of the complex interaction by analyzing the results of Kansei evaluation in branding puddings. The sample is four kinds of puddings on moist confectioneries. Because the complex interaction with evaluations on Eating Quality is influenced by the characteristic to custard, it is necessary to analyze the interaction with Graphical Modeling and Category analysis of conversation. By the results of Kansei evaluation, common evaluation item is exists on Eating Quality in branding custard puddings. The results suggest that the structural analysis with Graphical Modeling and category analysis of conversation is useful in branding.