Sensory Evaluation and Consumer Acceptability of Rambutan (Nephelium lappaceum Linn) Crinkles

Kristine Bernadette  Apolonio,

Sensory Evaluation and Consumer Acceptability of Rambutan (Nephelium lappaceum Linn) Crinkles

Abstract:

The purpose of this research was to assess the sensory quality of rambutan crinkles. Respondent profile; rambutan crinkle acceptability as perceived by respondents in terms of appearance, color, texture, aroma, taste, and overall acceptance; significant differences in rambutan crinkle evaluation when respondents are grouped by their profile; and rambutan crinkle cost and return analysis were identified using descriptive research design. A simple random sample of ninety (90) sensory taste assessors using the 9-point hedonic scale was employed. The primary tool, a questionnaire, was adapted from earlier product development research. The data collected were analyzed using appropriate statistical methods, which suggested that rambutan crinkles are particularly popular to the respondents. The respondents showed a comparable degree of acceptance across profile and taste when grouped by age, and across color and flavor when grouped by civil status. The cost and return study of the produced rambutan crinkles yielded a positive result. Furthermore, determining the shelf-life, microbiological analysis, and nutritional content is advised for product enhancement.