Quality characteristics and consumer acceptability of cookies enriched with red mold rice
2018
Mamucod, H.F. | Quiling, B.S. | Morales, A.V. | Castillo, M.B. | Romero, M.V.
Utilization of natural pigment produced by red mold (RMR) has been gaining international recognition due to its good coloring property and antioxidant activity. This study evaluated the quality characteristics and consumer acceptability of cookies enriched with RMR, regardless of concentration, had significantly lower pH and moisture content than the control. All samples had water activity values below 0.4 which indicates good product stability. In terms of microbial load, all samples were found negative for coliform, E. coli, molds, and yeast. The total plate count at 10 sup 4 cfu/g is also within the acceptable limits. Cookies enriched with higher RMR concentration had significantly higher antioxidant activity (ABTS radical cation-scavenging activity and ferric reducing antioxidant power) than the control. The addition of RMR at any level did not affect the aroma, taste, mouthfeel, and tenderness of the samples. It also did not impart any significant off-odor. However, cookies with 3% RMR had pronounced off-flavor mainly attributed to bitterness resulting in significantly lower overall acceptability rating. Bitterness was not perceived at 0.5 _ 2.0% RMR addition. Finally, cookies enriched with 0.5 to 1.0% RMR received overall acceptability scores comparable with the control. Samples with 0.5 and 1.0% RMR received overall acceptability of 90% and 85% ratings, respectively. When respondents were informed that the products had value-added qualities or health benefits, purchase intent ratings increased to 93.33% for 0.5% RMR and 91.67% for 1.0% RMR. Rank scores showed similar consumer preference for the control and samples with 0.5% RMR at p=0.05. These findings demonstrate the excellent market potential of cookies enriched with RMR powder at 0.5.
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