Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method
Jariyah, Achmad Wahyu Hidayat, Hadi Munarko
Abstract
Biscuits are food product frequently made from wheat flour. Food producers aim to produce biscuits using non-wheat flour, such as tuber, fruit, or grain flour. Consumers will accept product with acceptable sensory aspects, which can be determined by using the Rate-All-That-Apply (RATA) and Emotional Sensory Mapping (ESM) procedures. The objective of this study was to identify and compare sensory qualities using the RATA method; emotional attributes using the ESM method in non-wheat biscuits. Five biscuits were tested including pedada:mocaf flour biscuits, pedada:porang flour biscuits, pumpberry biscuits, berryfine biscuits, and caramelized strawberry biscuits. Panelists showed an average favorability score on the attributes of crunchy texture; caramel, nutty, sweet, and milky aroma; nutty, vanilla, sweet and savory taste; golden-brown color; and dry mouthfeel. PCoA results show emotional attributes close to the liking point are fun and comforting; needstate attributes are balanced, sharing, and energy; and environmental state attributes are windy and morning. This research provides valuable information about the sensory profile and emotional attributes of non-wheat biscuits so that it can be used for further biscuit development and commercialization.