Impact of Age On Sensorial Response of Sri Lankan Consumers On Biscuit Types
Impact of Age On Sensorial Response of Sri Lankan Consumers On Biscuit Types
Impact of Age On Sensorial Response of Sri Lankan Consumers On Biscuit Types
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Gunathilaka U.G.S.A, Wijewardhana U.S, and Navaratne S.B, “Impact of Age on Sensorial Response of Sri Lankan Consumers on Biscuit
Types,” International Research Journal of Advanced Engineering and Science, Volume 4, Issue 2, pp. 58-63, 2019.
International Research Journal of Advanced Engineering and Science
ISSN (Online): 2455-9024
E. Sensory analysis
The scope of this study was to determine the perceptual
response of the respondent in different age categories
pertaining to the sensory stimuli such as appearance, smell,
texture, taste and overall acceptance of selected biscuit types
as given in table 1 and respondents were asked to indicate
their choice over five point hedonic scale.
F. Setting the atmosphere for the sensory evaluation
Necessary condition for the sensory evaluation was
accomplished in compliance with ISO 8589:2007 standards. It
was carried out in a calm and quiet environment in the resident
of the respondent within the time period of 9.00 to 11.00am
and 2.00pm to 4.00 pm, avoiding the meal times and busy
Fig. 1. Response of respondents for the Appearance of the Biscuit types.
work schedules. Moreover, made sure to carry out the
evaluation under the circumstance, where the panelists were According to figure 1, there isn’t much difference in rating
undisturbed (tired, rushed, hungry, hurry etc.). for the sensory stimulus of the appearance of biscuits types
59
Gunathilaka U.G.S.A, Wijewardhana U.S, and Navaratne S.B, “Impact of Age on Sensorial Response of Sri Lankan Consumers on Biscuit
Types,” International Research Journal of Advanced Engineering and Science, Volume 4, Issue 2, pp. 58-63, 2019.
International Research Journal of Advanced Engineering and Science
ISSN (Online): 2455-9024
among the age groups. However, most of the respondents d) Sensory perception towards the taste of the biscuits
prefer to have wafer biscuits except the age group 45-60 against age groups
which prefer to have semi-sweet biscuits more. In the case of
age group 30-45, which preference for the cream biscuits was
slightly less than that of other age groups in the study.
b) Sensory perception for the attribute “odor” of biscuit
types against age groups
60
Gunathilaka U.G.S.A, Wijewardhana U.S, and Navaratne S.B, “Impact of Age on Sensorial Response of Sri Lankan Consumers on Biscuit
Types,” International Research Journal of Advanced Engineering and Science, Volume 4, Issue 2, pp. 58-63, 2019.
International Research Journal of Advanced Engineering and Science
ISSN (Online): 2455-9024
TABLE 2. Calculated P value for 5 sensory attributes of five types of biscuits food over nutritious food types. (12). So they intend to have
against age
biscuits with more snack based characteristics, which are
Age Groups
15-30 30-45 45-60 60-75 described with crispy textures and inherited with an attractive
Sensory & intensive sensory profile. As a whole, respondents in 15-30
N (Sample size)
Attributes
31 38 29 27 and 30-45 age groups seek relaxation by snacking (13), and
P Value thus, they are going for more comforting snack foods, which
Appearance 0.262 0.001 0.689 0.348 are inherited with high fat and sugar (14). This behavior is
Odor 0.231 0.546 0.045 0.345
Taste 0.043 0.006 0.038 0.041
encouraged with their attitudes on dietary patterns. Youngsters
Texture 0.015 0.028 0.041 0.001 believe that they have less susceptibility to diseases, making
Overall them less health conscious (15). This explains the movement
0.006 0.016 0.024 0.000
Acceptance of young respondents’ preference for savory biscuits. With the
increment of age, the order of the lifestyle increases (16),
If calculated p value is less than 0.05, there is a significant tending to a more organized life pattern while reducing the
difference between biscuit types at 95% confidence level. stress. So that people in the age 45-60 group consider biscuits
According to the data given in table 2, respondents in the as a regular tea complementary rather than comfort food.
age groups 30-45 (P< 0.05) exhibits a significant difference Thus, they prefer semi-sweet biscuits which are softer and less
for the sensory stimulus “appearance” of five types of biscuits sweet.
and only the age group 45-60 demonstrates a significant Taste is a very important stimulus in selecting comfort
difference in selecting a biscuit type considering the smell food types. A persons’ taste sensitivity unconsciously leads
characteristic. However, all age groups exhibit a significant him to select the food types which are much appealing to their
difference in the sensory stimulus "taste" in selecting a biscuit lifestyles. According to the study, there is a notable difference
type. And also, all the age groups indicate a significant in taste attribute across the age groups. With aging, there is a
difference for the sensory attribute “texture” in selecting decrement in sensory attributes (17) (18). Usually, the
biscuit types. Similarly, all age groups have considered biscuit sensitivity of taste buds are decreased by a considerable
types unequally when selecting the most preferable biscuit percentage in elders compared to young people. Thus, the
types according to the response given for the sensory stimulus aged people find most instances food is bald and tasteless.
“overall acceptance”. And also the vulnerability of old people to disease conditions
(19) is increasing with the aging. Hence, they are really
IV. DISCUSSION
conscious about their health. Thus, elder people tend to avoid
Sensory profile of a food item is an important deciding food products with a high amount of artificial additives and
factor of consumer behavior. The response exhibited by the obviously, people perceived intensely flavored food products
individuals on the sensory characteristics (Appearance, odor, are unhealthier (20). Thus, they display a negative preference
taste, texture) of food items are affected by a number of for savory biscuits and cream biscuits. Likewise, as age is
factors. Among those factors, the age of a person is very increasing the appetite is also decreasing (21). Hence, aged
important as it affects both the physical and psychological people tend to avoid heavy mini meals. Therefore they avoid
conditions. So that, with the aging process, people’s attitude biscuit types with less fat and sugar such as crackers, semi-
towards food products is changing. Thus this study was sweet biscuits, etc. which give them a less full feeling. On the
focused to determine the relationship between a person’s age other hand, young people inadvertently couple with a much
and the sensorial response towards different types of biscuits; busier and active lifestyle, are usually practiced to have
because with the aging process, people’s attitude towards food regular mini meals. And also due to their higher sensitivity
products is changing. and adventurous lifestyle, they engaged with an intense social
According to the results of this study, two sensory life (22). Therefore, they prefer for food types with much
attributes taste and texture are playing a great role in selecting wider sensory properties along with various types of strong
a biscuit type (10). Considering the sensory stimulus texture, flavors. Due to these reasons, they express a preference for the
respondents prefer either soft texture or crispy. In the case of taste of cream biscuits, savory biscuits and wafers.
age, respondents in the age groups of 15-30 and 30-45, much Overall acceptance is a measure of the cumulative
prefer crispy texture rather than soft texture which was response of a respondent for the sensory stimuli of a biscuit
preferred by elder people representing the age groups of 45-60 type as a whole. This attribute is very important as most
and 60-75. With the aging, there are physical changes such as instances it is the deciding factor in food choice. Aged people
difficulties in chewing and swallowing due to weak muscle spend much serene and organized lifestyle and they require
functioning and dentition. And also saliva production is less energy compared to other ages (23). Thus, they are
reduced with aging and medications. (11) Due to these satisfied with much lighter food types such as crackers
reasons, older people prefer soft and light foods which are because they consider it as a healthier food product. Hence,
easy to chew and digest. Proving this behavior, aged people old people willingly choose cracker biscuits as a result of
like more the texture of semi-sweet biscuits and wafers than increased health consciousness. In the case of youngsters who
the other types. In the other hand, youngsters’ lifestyles are usually chose cream biscuits because cream biscuits having a
characterized by a more energetic and active phenomenon. broad spectrum of a positive sensory profile comparatively
Thus they prefer snack food with characteristics of comfort other types of biscuit. When the age of the respondents
61
Gunathilaka U.G.S.A, Wijewardhana U.S, and Navaratne S.B, “Impact of Age on Sensorial Response of Sri Lankan Consumers on Biscuit
Types,” International Research Journal of Advanced Engineering and Science, Volume 4, Issue 2, pp. 58-63, 2019.
International Research Journal of Advanced Engineering and Science
ISSN (Online): 2455-9024
becomes in between 30- 45 years their preference move more smell, respondents in all the age groups prefer to have biscuits
towards wafers and savory biscuits that are much lighter snack with the aroma, developing after baking.
type of biscuits. However, busy and hectic lifestyles of the
respondents in the age group 30-45, still prefer to have ACKNOWLEDGEMENT
comfort food items with a broad sensory profile. Whereas, the The authors would like to acknowledge the support
respondents in this age group getting used to a much- provided by all the panelists, who participated for the sensory
organized lifestyle, they willfully tend to reduced frequency of evaluation study for their time and assistance.
having heavy mini meals compared to youngsters and
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Gunathilaka U.G.S.A, Wijewardhana U.S, and Navaratne S.B, “Impact of Age on Sensorial Response of Sri Lankan Consumers on Biscuit
Types,” International Research Journal of Advanced Engineering and Science, Volume 4, Issue 2, pp. 58-63, 2019.
International Research Journal of Advanced Engineering and Science
ISSN (Online): 2455-9024
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Gunathilaka U.G.S.A, Wijewardhana U.S, and Navaratne S.B, “Impact of Age on Sensorial Response of Sri Lankan Consumers on Biscuit
Types,” International Research Journal of Advanced Engineering and Science, Volume 4, Issue 2, pp. 58-63, 2019.