Consumer Acceptability and Sensory Evaluation of Pork Patties with Glutinous Rice Flour as Binder
DOI:
https://doi.org/10.65141/jeraff.v6i1.n6Keywords:
Glutinous Rice Flour, Pork Patty, Sensory Evaluation, Consumer Acceptability, BinderAbstract
Consumer demand for ready-to-eat pork products in the Philippines has increased the need for affordable and functional binders in processed meats. However, limited research has examined the use of glutinous rice flour (GRF), a locally available amylopectin-rich starch, as a binder for pork patties. This preliminary sensory evaluation assessed the sensory qualities and consumer acceptability of pork patties formulated with varying levels of GRF. A Completely Randomized Design (CRD) with four treatments (T1: breadcrumbs, T2: 2% GRF, T3: 3% GRF, and T4: 5% GRF) and three replications was employed. Ten untrained panelists evaluated odor, juiciness, tenderness, flavor, and overall acceptability using a 5-point Hedonic Scale. Data were analyzed using one-way ANOVA and Duncan’s Multiple Range Test at a 5% significance level. Significant differences were observed in odor, juiciness, and flavor (p < 0.05). T3 recorded the highest odor and flavor ratings, while T4 obtained the highest juiciness rating. In contrast, T2 received the lowest odor and juiciness scores, whereas T1 had the lowest flavor rating. Tenderness and overall acceptability did not differ significantly among treatments, although T3 and T4 obtained the highest overall acceptability rating. The results suggest that GRF at 3–5% may be a promising and low-cost binder for pork patties. However, the findings should be interpreted cautiously because they are based on a small panel of 10 untrained consumers. Future studies should include larger consumer panels, nutritional profiling, cooking loss and moisture analyses, shelf-life evaluation, and economic feasibility assessments.
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