IMPROVING THE SENSORY PROPERTIES OF WOOD-APPLE EFFERVESCENT TABLET PROTOTYPES USING IPM
Abstract
This study aims to improve the sensory properties of wood-apple effervescent tablets. Six prototypes were rated by 105 consumers using Ideal Profile Method (IPM). In a practical manner, IPM consists of two consumer tasks: (1) rate each product or prototype on both perceived and ideal intensity for 6 sensory
properties including: effervescent, yellow colour, wood-apple odour, sour taste, sweet taste, and salty taste; and (2) rate the corresponding prototype on overall liking. The results showed that P2 and P5 were preferred to other prototypes with 50% of consumers accepted. In addition to that, the results highlighted trends for prototype improvement with the proviso that P5 will approach the zone of maximum liking with 80% of consumers accepted in the case where the intensity
of its sour taste can be decreased two times. We expect that the results of this study will benefit R&D staff in food and pharmaceutical companies who want to diversify their local products.
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References
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