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Impact of Age on Sensorial Response of Sri Lankan Consumers on Biscuit

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 International Research Journal of Advanced Engineering and Science
ISSN (Online): 2455-9024

Impact of Age on Sensorial Response of Sri Lankan

Consumers on Biscuit Types
Gunathilaka U.G.S.A1, Wijewardhana U.S1, Navaratne S.B1
1
Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Sri Lanka-10250

Abstract— Sensory evaluation associates with the psychophysics beliefs.

behavior of the consumer. Hence, this research was conducted to Biscuits is a major type of comfort food consumed all over
study the effect of individual’s age on the sensory profile such as the world. There are many different biscuit verities, depending
appearance, odor, texture, taste and overall acceptance of five types on the manufacturing process, sensory profile, composition,
of biscuits, namely crackers, semi-sweet biscuits, cream biscuits,
savory biscuits and wafers. This relationship was assessed using a
product types etc. (9). According to the product types, some of
consumer panel consisting of 125 respondents, selected randomly by them are sweet biscuits, crackers, savory biscuits and wafers.
resorting ISO 5495:2005E sampling plan. Panelists were asked to Sweet biscuits include soft dough and hard dough biscuits,
rate the sensory attributes of the served biscuit samples over a five- which are sweet or semi-sweet, savory biscuits are more
point hedonic scale and collected data were statistically analyzed to similar to snack biscuits, with spicy and salty tastes, cream
determine whether there is a relationship between age and the biscuits consists of a wide sensory profile, including different
sensorial response of the individuals. Results revealed that sensory flavors and colors. But crackers have a rather narrow sensory
stimuli taste, texture and overall acceptance were affected by the age profile, with bald taste and crunchy texture; wafers have
of the respondent; however, appearance and odor were not unique properties compared to other types; they have a light
significantly affected by the Age of respondents.
texture and creamy flavor. Due to these diverse sensory
Keywords—Biscuits, Consumer Behavior, Gustatory Response, phenomena in biscuits, consumer’s attraction towards the
hedonic scale, Olfactory Response, sensorial response, sensory biscuits would be varied over the variable “the age”.
attributes.
II. MATERIAL AND METHODOLOGY
I. INTRODUCTION A. Assessment of the buying behavior of biscuit types
Sensory attributes of foods are an important factor in the broad The Sri Lankan biscuit market consists of a wide variety of
spectrum of food choice. Therefore, sensory evaluation has biscuit types and brands. To select the biscuit variety and
become an integral part of the food industry. Even though brand for the sensory evaluation a market survey was
electronically capable devices are developed to gauge the conducted, targeting a selected site. A market survey was
sensory attributes of food items, human sensitivity on the conducted by collecting answers to a self-administrated
sensory attributes is the deciding factor in food choice. Hence, questionnaire which distributed among the selected stores in
human being widely used as subjects in sensorial research (1). the pre-designated areas in Panagoda and Homagama town
The most important factor for food consumption is to belong to the Colombo district in Sri Lanka. The selected
obtain nutrients to maintain a healthy life (2). Besides that, territory belongs to a semi-urban, urban and an industrialized
people inadvertently tend to enjoy with food while eating area. Therefore, there are considerable numbers of stores,
particularly for comfort food items, which are designed to which usually carry out sales in grocery items. According to
provide mental relaxation as well as to satisfy sensory organs the details collected from the corresponding area, there were
optimally rather than merely pacifying hunger (3). Although 26 grocery stores, out of that ten numbers of them were
comfort foods are not a part of the major meals, which affect randomly selected and the questionnaires were distributed.
the nutritional and health requirements of the consumer (4). When preparing the questionnaire, it was prepared by
Therefore, it is important to understand the consumption targeting the store owners. So also they were asked to indicate
pattern of snack food types. Since the food choice is “high demand” biscuit brands among the customers as well as
dependent on the sensorial response (5), the dietary behavior most preferred biscuits varieties among the selected biscuits
of a person can be explained by identifying the food choice type (Crackers, sweet biscuits, savory biscuits, cream biscuits
over their sensory attributes. and wafers, etc.). Apart from that, questions were asked to get
Person’s dietary behavior towards comfort food is mostly an idea on the most preferred biscuits varieties in different age
depending on the psychological conditions. Moreover, groups. Finally, the prepared questionnaire was distributed
demographic factors, environmental factors, geographical among the selected grocery owners and the answers were
factors also contribute to mold the orientation of mindset of a collected after one week.
person towards the expected dietary attitude (6). Among those
factors, age is a crucial factor which affects both physical and B. Assessment of the effect of age on the sensorial response of
psychological conditions. For instance, with the aging, the individuals in the consumer panels for selected biscuit
sensory attributes “taste and smell” are unintentionally (7) (8) types
change along with the lifestyle, health conditions, values and Biscuit types can be categorized into crackers, semi-sweet
biscuits, savory biscuits, cream (filled) biscuits and wafers

58

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

according to product categories. These categories include the G. Sensory evaluation

highly consumed biscuit varieties in the Sri Lankan market. Panelists were initially asked to assess visual
These biscuit types have different nutritional as well as characteristic-appearance (color) of the samples while taking
sensory properties. Therefore, the preference for the biscuit 20 seconds breaks between two samples. Thereafter, the
types may vary among the individuals according to their age. olfactory attribute, therein the panelists were asked to take
C. Selecting the panelists for the sensory evaluation three deep and quick sniffs from the samples without touching
the skin of the nose and then to breathe in clean air at least for
The site belongs to the western province of Sri Lanka
20 seconds before moving to the next sample. The sensory
which include Homagama and Panagoda area, was selected
attribute “texture” was assessed by touching the samples as
using the google map to conduct the study. According to the
well as getting the mouthfeel. In the case of sensory stimulus
department of census and statistics, it has about 7354
taste, about 25 -30g of biscuit from each type was served and
residents. As declared in the ISO 5495:2005E standards, 125
panelists were instructed to rinse mouth with clean water and
panelists were randomly selected from that population for a
too asked to get at least 20 seconds break after testing a
consumer panel. When implementing the sampling plan,
sample to overcome sensory fatigue. Finally, after assessing
unable to get even representation for each age group because
the appearance, smell, taste and texture of the samples,
age was an uncontrollable variable of the selected respondents.
panelists were asked to rate overall acceptance of each sample
When selecting the consumer panel, strictly followed the
according to the five point hedonic scale.
guidelines pertaining to the criteria described in sensory
testing. Further, made sure not to take respondents suffering H. Statistical analysis
from diseases such as colds, diabetics, mouth cancers, as well The sensorial response of the respondents on types of
as addictions for smoking, alcoholic beverages, chewing biscuits was subjected to statistical analysis to determine the
beetles etc. And also the panelists should not be exposed to for possible relationship between the sensory attributes and the
a long time to drug courses. And also the residents in the age of the respondent. IBM SPSS 21.0 version statistical
selected area represent all of the age groups (15-30, 30-45, 45- software was used for the analysis of data at 95% confidence
60 and 60-75) appropriately. Thus the data collected in the level. Since the sensory panel used for the evaluation was a
study are more reliable. consumer-based untrained panel, Friedman statistical test
D. Preparation of the samples method was used to analyze the data.
Using the data collected from the market survey, five types III. RESULTS AND DISCUSSION
of biscuits were selected on the basis of biscuit categories.
The results obtained from the sensory evaluation
Those categories are given in the table 1 along with the
pertaining to the five sensory attributes of five types of
corresponding three digits numerical numbers.
biscuits were ranked corresponding to the age groups
TABLE 1. Selected biscuit types and their variety with the corresponding according to the methodology of Friedman statistical test
three digits number method. The mean rank obtained for the respective sensory
Biscuit type Selected Variety
Sample attributes of biscuit types were used to depict the perception of
Number respondents in different age groups graphically and outcomes
Crackers Cream Cracker 101
of the study are shown in figure 1, 2, 3, and 4.
Semi-Sweet Biscuits Marie 102
Cream Biscuits Chocolate Cream Biscuits 103 a) Perception of the respondents for the sensory attribute
Savoury Biscuits Savoury Nuts Biscuits 104
“appearance” of biscuit types against age groups
Wafers Vanilla Wafers 105

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

Fig. 4. Response of the respondents on Taste of the Biscuit types.

According to figure 4, Taste shows considerable

differences among the biscuit types against age groups.
According to the results, age group 15-30 and 30-45 prefer the
Fig. 2. Response of the respondents for the fragrance of the Biscuit types. taste of savory biscuits and cream biscuits, while the age
groups 45-60 and 60-75 prefer much on semi - sweet biscuits
Figure 2 depicts the perceptual response of the respondents and crackers respectively.
in different age groups towards the sensory stimulus smell for
the four types of biscuits. Therein, the graphs graphically e) The sensory stimulus overall acceptance of biscuits types
illustrate that there is no considerable difference in smell against age groups
between the biscuit types and age groups. However, most of
the respondents prefer to have the fragrance of the semi-sweet
biscuits except the age group 15-30 and 45-60 which prefer
little more for smell of cream biscuits and wafers respectively.
c) Sensory perception towards the texture of biscuits among
different age groups

Fig. 5. Response of the respondents on Overall acceptance for the biscuit

types.

Figure 5 indicates that, Overall acceptance for the biscuit

Fig. 3. Response of the respondents on the Texture of the Biscuit types.
types is varying against the age of the respondents. According
to the outcome of the study, age group 15-30, 30-45, 45-60
As illustrated in figure 3, the texture of different types of and 60-75 prefer cream biscuits, wafers, semi-sweet biscuits
biscuits is considerably varied among the age groups. While and crackers respectively.
age groups 15-30 and 30-45, like the texture of savory biscuits To further validate the outcome of this study, the ranking
more, age group 45-60 prefers more on the crackers and semi- data were further analyzed according to Friedman non-
sweet biscuits comparatively the other types. However, the parametric statistical test method and results are given in table
age group 60-75 prefers much for the texture of wafers. 2.

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.

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