Exploring the Sensory Characteristics of Instant Potato Cream Soup Using Hedonic Test and Quantitative Descriptive Analysis (QDA)

Will be presented at Friday, 23 may 2025, 14:25 (GMT +7)

Abstract

The importance of sensory analysis in food product development is especially to improve quality and meet consumer preferences. Instant potato cream soup is becoming a popular choice in the ready-to-eat food market, and a comprehensive understanding of the product's sensory characteristics can assist manufacturers in optimizing product acceptance and competitiveness. This study aims to identify and analyze the sensory characteristics of instant potato cream soup through the Quantitative Descriptive Analysis (QDA) method. The main ingredients in making this soup include potatoes of the Granola L. variety, quail egg flour, tempeh, and soy protein isolate. Conducted this research in two stages. The first stage conducted hedonic test on seven samples. From the test results, three samples were selected to proceed to the second stage, which included further hedonic tests and quantitative descriptive analysis (QDA). Control samples were applied at each testing stage, and the evaluated attributes included taste, aroma, texture, color, aftertaste, and overall acceptability. The results showed that each instant potato cream soup sample had different sensory characteristics. This study shows that differences in ingredient composition significantly affect the product's sensory properties and influence consumer preferences to increase market acceptance. Sample SK1 had the highest level of viscosity and savory taste, while Sample SK3 had the highest level of viscosity and savory taste. Consumer preference for instant cream of potato soup samples varied, with a tendency for panelists to prefer samples that had a balance of aroma and flavor. Sample SK3 was the most preferred as it obtained the highest scores on all attributes, especially on the aroma and taste of quail eggs and potatoes, despite having lower viscosity and brown color