Home⇛QSU Research Journal⇛vol. 11 no. 1 (2022)

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

Kristine Bernadette Apolonio

Discipline: Product Development

 

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.



References:

  1. Ahmad, S. B., Anuar, M. S., Taip, F. S., Shamsudin, R., & Mutalib, S. R. A. (2018). The application of microwave drying process for rambutan (Nephelium lappaceum L.) seed. Journal of Microwave Power and Electromagnetic Energy, 52(2), 142-157. https://doi.org/10.1080/08327823.2018.1423536
  2. Azzatul, F., Jahurul, M. H. A., Norliza, J., Norazlina, M. R., Hasmadi, M., Sharifudin, S. M., Matanjun, P., Lee, J., Shihabul, A., & Wahab, N. A.  (2020). Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two‐stage fractionation technique. International Journal of Food Science & Technology, 56(4). DOI:10.1111/ijfs.14772
  3. Bernard, H. R., & Bernard, H. R. (2012). Social research methods: Qualitative and quantitative approaches. Los Angeles, CA: Sage.
  4. Betty Crocker Kitchens. (2019). Chocolate Crinkle Cookies. General Mills. https://www.bettycrocker.com/recipes/chocolate-crinkle-cookies/941e22b3-9a48-4fb1-bdb0-27479e76d484
  5. Britannica, T. Editors of Encyclopaedia. (2021). Cookie. Encyclopedia Britannica. https://www.britannica.com/topic/cookie-food
  6. Camongol, R. C., Agarin, R. A. B., & Panaligan, L. P. (2017). Determination of Fatty Acid Content of Rambutan (Nephelium lappaceum L.) Seed. Asia Pacific Journal of Multidisciplinary Research, 5(4), 47-50.
  7. Chai, K. F., Adzahan, N. M., Karim, R., Rukayadi, Y., & Ghazali, H. M. (2020). Physicochemical properties of rambutan (Nephelium lappaceum L.) seed during natural fermentation of the whole peeled fruit. International Food Research Journal, 27(3), 397-406.
  8. Cheok, C. Y., Mohd Adzahan, N., Abdul Rahman, R., Zainal Abedin, N. H., Hussain, N., Sulaiman, R., & Chong, G. H. (2018). Current trends of tropical fruit waste utilization. Critical reviews in food science and nutrition, 58(3), 335–361. https://doi.org/10.1080/10408398.2016.1176009
  9. De León-Medina, J. C., Hernández, C. H., Sepúlveda, L., Flores-Gallegos, A. C., Sandoval-Cortés, J., Buenrostro-Figueroa, J. J., Aguilar, C. N., & Ascacio-Valdés, J. A. (2021). Practical Applications of Physical Chemistry in Food Science and Technology. In Noé Aguilar, C., Sandoval Cortes, J., Ascacio-Valdés, J. A., & Haghi, A. K. (Eds.) Analysis of Physicochemical and Nutritional Properties of Rambutan (Nephelium Lappaceum L.) Fruit (pp. 95-108). Apple Academic Press.
  10. Delicato, C., Schouteten, J., Dewettinck, K., Gellynck, X., & Tzompa-Sosa, D. A. (2020). Consumers’ perception of bakery products with insect fat as partial butter replacement. Food Quality and Preference, 79. https://doi.org/10.1016/j.foodqual.2019.103755
  11. Department of Agriculture-Regional Field Office No. 02. (2012). Rambutan Production Guide [Brochure]. https://cagayanvalley.da.gov.ph/wp-content/uploads/2018/02/rambutan_final2012.pdf
  12. Dur, S., & Lubis, D. (2021). Pemanfaatan Biji Rambutan sebagai Emping Panganan Ringan Antidiabet. Jurnal Abdi Mas Adzkia, 1(2), 81-89. http://dx.doi.org/10.30829/adzkia.v1i2.8840
  13. Fang, E. F., & Ng, T. B. (2015). A trypsin inhibitor from rambutan seeds with antitumor, anti-HIV-1 reverse transcriptase, and nitric oxide-inducing properties. Applied biochemistry and biotechnology, 175(8), 3828–3839. https://doi.org/10.1007/s12010-015-1550-1
  14. Febrianto, N. A., Yang, T. A., & Wan Abdullah, W. A. (2016). Cocoa-like flavor compound development of rambutan seed fat as the effect of fermentation and roasting. International Food Research Journal, 23(5), 2179-2187.
  15. Feil, A. A., da Silva Cyrne, C. C., Sindelar, F. C. W., Barden, J. E., & Dalmoro, M. (2020). Profiles of sustainable food consumption: Consumer behavior toward organic food in southern region of Brazil. Journal of Cleaner Production, 258, 120690. https://doi.org/10.1016/j.jclepro.2020.120690
  16. Irader, A. I., Abayon, D. E., & Alis, R. R. (2010). Rambutan (Nephelium lappaceum Linn.) processing and utilization: rambutan prunes. Philippine Journal of Crop Science (Philippines), 35(supplement1).
  17. Kelley, K., Clark, B., Brown, V., & Sitzia, J. (2003). Good practice in the conduct and reporting of survey research. International journal for quality in health care : journal of the International Society for Quality in Health Care, 15(3), 261–266. https://doi.org/10.1093/intqhc/mzg031
  18. Khairy, H. L., Saadoon, A. F., Zzaman, W., Yang, T. A., & Easa, A. M. (2018). Identification of flavor compounds in rambutan seed fat and its mixture with cocoa butter determined by SPME-GCMS. Journal of King Saud University-Science, 30(3), 316-323.
  19. Mellette, T., Yerxa, K., Therrien, M., & Camire, M. E. (2018). Whole Grain Muffin Acceptance by Young Adults. Foods (Basel, Switzerland), 7(6), 91. https://doi.org/10.3390/foods7060091
  20. Mutakinati, L., Anwari, I., & Kumano, Y. (2018). Analysis of students’ critical thinking skill of middle school through stem education project-based learning. Jurnal Pendidikan IPA Indonesia, 7(1), 54-65.  https://doi.org/10.15294/jpii.v7i1.10495
  21. Nancy P. (2015). Crinkle Cookies. The Bitter Side of Sweets. https://www.thebittersideofsweet.com/chocolate-crinkle-cookies/
  22. Nwokorie, E. C., & Ezeibe, N. (2017). Consumer acceptability of bread produced from alternatives to wheat flour for sale in hotels and restaurants. International Journal of Science and Research, 6(4), 1463-1467. DOI: 10.21275/ART20172535
  23. Sevilla, J., & Calara, N. (2019). Development and Production of Baked Pastillas With Carabao’s Milk by the Bakeshop and Pastry of Bulacan State University [Bachelor’s thesis, Bulacan State University]. SSRN. https://dx.doi.org/10.2139/ssrn.3501988
  24. Shahrajabian, M. H., Sun, W., Khoshkharam, M., & Cheng, Q. (2020). Rambutan, a tropical plant with ethno-pharmaceutical properties. Agrociencia, 54(1), 121-128.
  25. Sharif, M. K., Butt, M. S., Sharif, H.R., & Nasir, M. (2017). Sensory Evaluation and Consumer Acceptability, In Jeantet, R., Croguennec, T., Schuck , P.m & Brulé, G. (Eds.) Handbook of Food Science and Technology (pp: 362-386). Wiley Online Library New Jersey, USA.
  26. Stephens, P., Knezevic, I., & Best, L. (2019). Community financing for sustainable food systems: The case of FarmWorks Investment Co-operative. Canadian Food Studies / La Revue Canadienne Des études Sur l’alimentation, 6(3), 60–87. https://doi.org/10.15353/cfs-rcea.v6i3.353
  27. 27.Thomas, L. (2020). An introduction to simple random sampling. Scribbr. https://www.scribbr.com/methodology/simple-random-sampling/
  28. 28.Wahini, M., Miranti, M. G., Lukitasari, F., & Novela, L. (2018). Rambutan seed (Nephelium lappaceum L.) optimization as raw material of high nutrition value processed food [Conference presentation]. 2nd International Conference on Innovation in Engineering and Vocational Education, Manado, Indonesia. DOI: 10.1088/1757-899X/306/1/012089
  29. Yoswathana, N. (2013). Optimization of ScCO2 extraction of rambutan seed oil using response surface methodology. International Journal of Chemical Engineering and Applications, 4(4), 187-190. DOI: 10.7763/IJCEA.2013.V4.291
  30. Zzaman, W., Issara, U., Easa, A. M., & Yang, T. A. (2017). Exploration on the thermal behavior, solid fat content and hardness of rambutan fat extracted from rambutan seeds as cocoa butter replacer. International Food Research Journal, 24(6), 2408-2413

Tools


Copyright © 2024  KITE Digital Educational Solutions |  Exclusively distributed by CE-Logic