THESIS

3) Flavor score
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Flavor is the most important factor consumers consider when
shopping for food (Bruhn et al. 1992). Flavor sensations are produced when salty,
sweet, sour, or bitter substances dissolved in solution are detected by the taste buds,
while
aroma or odor is smell detected by the nose receptors. Panelists measured the
perception of sweetness and aroma are presented
in the following section.
a) Sweetness score
The preference for sweet foods develops at an early age.
However, the perception of sweetness varies individually, due to genetics,
concentration of the sweetener, temperature, viscosity, and pH (Bennion, 1995). In
general, research has shown that individuals have a low sensitivity for sucrose
(Meilgaard et al. 1991b). Non-significant differences (P≥0.05) for sweetness were
found among butter cake treatments (Table 26). A change in the degree of sweetness
was perceived in butter cakes with greatest in 20% cake flour replacement. That is, a
control treatment was less like on sweetness (6.40) than the other treatments.
However, cake formulations that contained RS III was slightly sweeter than control
(100% cake flour). Overall, 5% through 20% RS III replacement for cake flour were
perceived as moderately like on sweetness taste. However, sweetness scores
for all
treatments
were rated as being bland (6.40 to 6.96). It appears that RS III is tasteless,
has no satiating effect and acts as a mild
laxative (Rössler et al., 2002).
b)
Aroma score
Non-significant differences (P≥0.05) for aroma score were
found among five butter cake treatments (Table 26). Panelist gave a score for butter
cake prepared from 0, 5, 10, 15 and 20% RS III replacement for cake flour were 5.86,
5.66, 6.60, 6.70 and 6.06, respectively. It had a typical
RS III aroma without sour,
musty, or other objectionable odors. The flavor was bland and was of typical rice
flavor with no rancid or off flavors (Anonymous, 2003).