Positioning map of commercial cream style corn products and consumer want analysis | ผังแสดงตำแหน่งผลิตภัณฑ์ซุปข้าวโพดแบบครีมทางการค้าและการวิเคราะห์ความต้องการของผู้บริโภค
2009
Satitaporn Chaichit(Maejo University, Chiang Mai (Thailand). Faculty of Engineering and Agro-Industry. Department of Food Technology) | Wiwat Wangcharoen(Maejo University, Chiang Mai (Thailand). Faculty of Engineering and Agro-Industry. Department of Food Technology) | Kompaka Arkanit(Maejo University, Chiang Mai (Thailand). Faculty of Engineering and Agro-Industry. Department of Food Technology) E-mail:k_arkani@hotmaicom
Cream style corn is a product manufactured from sweet corn, which Thai consumers are not Familiar with. This work studied physical characteristics and consumer acceptance of 6 commercial cream style corn products with the objective of creating a positioning map and a consumer want analysis for the future development of cream style corn products for Thai consumers. Sensory scores from 100 consumers showed that the 6 commercial cream style corn products were significantly different (p LT 0.05) in both physical characteristics and consumer acceptance scores. The collected data was used to create the positing map to differentiate these 6 products. Some physical characteristics including L* value, consistency (the distance a product flows in 30 sec), and total soluble solids were related to acceptance scores. The acceptable levels of L* value, consistency, and total soluble solds from the regression analysis were 62 -66, 8-10 cm, and 12-16 deg Brix, respectively.
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