A Sensory Study on the Effect of Different Thickeners in Texture-Modified Chicken Rendang

Abstract

A sensory study was conducted to evaluate the acceptability of texture modified chicken rendang (TMCR) added with different thickeners (modified corn starch (MC), sago starch (S), tapioca starch (T), xanthan gum (XG) and carboxymethyl cellulose gum (CMC) among healthy elderly consumer. The sensory evaluation was rated using the hedonic test with visual 7-points Cued Facial Scale (CuFS) for ease of swallowing, overall appearance, and overall texture’s attributes. Meanwhile, a categorical scale (‘Yes’ or ‘No’ answer) was used to evaluate purchase intention, liking on the flavour, residues left after swallowing, and sample’s aftertaste. Results showed that all samples were highly accepted for all attributes tested. The insignificant difference between all samples using Cued Facial Scale could be due to similar physical appearance as well as reduced sensory capability among the elderly panellists. Besides, all thickened samples were found to be free from any food residues after swallowing, due to higher cohesion between food particles contributed by the thickeners. In addition, the use of thickeners shown to prevent easy disintegration of food particles during oral consumption which involved tongue and palate shear in the presence of saliva. Even though 79% of the panellists in perceived a starchy taste for all thickened samples, this attribute did not affect the purchase intention and flavour acceptance of the developed products, as both received more than 79% and 85 % likings, respectively. The finding shows that the elderly panellists had a good impression on the developed TMCR, which indicates its promising prospect for product commercialisation.