Consumer Acceptance of Salad Dressing to eat with Ice Plant Vegetable

Abstract

The aims of this research were to developed salad dressing products and studied consumer acceptance of salad dressing products to eat with Ice plant vegetable. Research methods were to developed of standard salad dressing recipes and selected 5 suitable salad dressing recipes by sensory evaluation with food experts. Then, sensory tests in ranking test which 30 consumers were tested to selected 2 salad dressing products. Then, Consumer acceptance of salad dressing products by using a sensory acceptance of 100 consumers with purposive selection and using the 9-Point Hedonic Scale for sensory acceptance of consumers. Then the salad dressing products characteristics were analyzed in terms of color, flavor, overall taste, concentration and overall satisfaction by Mean and Standard Deviation and Compared Mean by Paired Samples t-test and Analysis of Variance in testing the difference of average liking of salad dressing products in 2 formulas by gender, age, education, occupation, income and status by Independent Samples t-test.