Comparisons of the mean liking scores for the sensory attributes of the biscuits, as tested by the four ethnic groups, are presented in Table 5.5. The results showed that Pacific Islanders’ perceived liking scores were higher than the other three ethnic groups’ scores for all attributes tested. An explanation for this finding might be that the preferences towards the food were based on consumers’ previous experience (Charlton et al., 2016). Pacific Islanders traditionally eat diets high in fish and shellfish products (Charlton et al., 2016; Polet & Bocherens, 2016). The familiarity of the consumers with ingredients or types of the product consumed might be the essential factor that affected consumers’ attitudes towards these biscuits (Polet & Bocherens, 2016).Colour, texture, and flavour are often considered to be the most important attributes of bakery products, and these also received high scores from the Pacific Islands group. Jantathai, Sungsri-in, Mukprasirt, & Duerrschmid (2014) also stated that colour had a significant influence on the food satisfaction of consumers. Subsequently, Thai consumers gave the mussel biscuits higher liking scores in colour, overall appearance, and flavour than consumers from China and Europe, probably resulting from their daily familiarity with purple rice. Biscuits are not usually a preferred choice for Thai consumers; however, the texture of the products was more familiar to them than for the Caucasian consumers. When consumers eat food, they normally choose well-known products rather than less-known ones (Jantathai et al.,
2014). The Chinese people living in foreign countries still maintain their Chinese food habits (Ma, 2015). Therefore, this study can assume that the fortified biscuits were unfamiliar for the Chinese people.
The focus of the analysis of the mussel biscuits was on the colour and overall appearance of the biscuits, and the biscuits with 10% defatted mussel powder did not significantly have different liking scores compared to the control biscuits. This result confirmed that all consumers slightly liked the colour, overall acceptance, texture, oiliness, sweetness, and crunchiness of the 10% mussel powder biscuit. The sensory results showed that more than 10% defatted mussel powder addition significantly decreased the acceptable scores because of the flavour of the mussel powder. The liking score of overall acceptability of the biscuits had a linear relationship with the addition of defatted mussel powder.
The interaction of biscuits with increasing levels of defatted mussel powder among the four ethnic groups also showed that Pacific Islanders moderately liked the 10% mussel powder biscuit more than the other ethnic groups, who neither liked nor disliked these biscuits. Caucasians also gave higher scores for the 10% mussel powder biscuits than the other biscuits
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for colour, overall appearance, texture, and oiliness attributes, when compared to the other ethnic groups. However, Thais preferred the overall appearance and oiliness of the 15% mussel powder biscuit more than the other biscuits, and they gave a higher score than the consumers from China, Europe, and the Pacific Islands. Vijaykrishnaraj et al. (2015) reported that the optimal level of green mussel powder addition in pasta was 5%, while the lowest mussel flavour was found in gluten-free bread fortified with 10% green mussel protein hydrolysates using quantitative sensory descriptive analysis (Vijaykrishnaraj et al., 2016). The finding of this research clearly showed that the 10% mussel powder biscuit was accepted by all consumers. Pearson’s correlation (r) between physicochemical properties and sensory evaluation of the biscuits was also undertaken (Table A.1). The texture analysis and moisture content of the biscuits were positively correlated to crunchiness and oiliness preference scores from the sensory evaluation (r = 0.58, P < 0.01 and r = 0.71, P < 0.05, respectively). Moreover, the texture liking score appeared to be negatively correlated to the width of the biscuits (r = -0.41,
P < 0.05). There were no significant relationships between the other characteristics and sensory evaluation tests used in this study.
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Table 5.5 Average value of sensory liking scores of four different ethnic groups (Caucasian, Chinese, Pacific Island and Thai) for the four
different fortified biscuits.
Attributes Products Ethnic groups P-valuea LSD E
(5%)
LSD P (5%)
LSD E*P (5%)
Thai Chinese Caucasian Pacific Islanders E P E*P
Colour Control 4.50 3.94 4.92 5.78
<0.01 <0.01 <0.01 0.46 0.23 0.20
10% mussel powder 5.19 4.78 5.71 5.50
15% mussel powder 4.50 4.83 4.61 5.03
20% mussel powder 4.67 4.64 5.16 5.03
Overall appearance Control 4.75 4.47 5.08 5.94
<0.01 0.226 0.01 0.44 0.22 0.20 10% mussel powder 5.25 4.53 5.26 5.19 15% mussel powder 5.03 4.53 4.75 4.97 20% mussel powder 4.83 4.86 4.84 5.39 Touch/Texture Control 4.56 4.89 5.28 6.08 <0.01 <0.01 <0.01 0.42 0.21 0.19 10% mussel powder 4.50 4.86 5.42 5.39 15% mussel powder 4.33 4.10 5.08 5.08 20% mussel powder 4.28 4.58 4.37 5.06 Touch/Oiliness Control 5.28 4.61 5.31 6.11 <0.01 <0.01 <0.01 0.41 0.20 0.18 10% mussel powder 5.06 4.83 5.11 5.11 15% mussel powder 5.14 4.39 5.03 4.69 20% mussel powder 5.22 5.03 4.37 4.89 Sweetness Control 5.22 5.28 5.81 6.19 <0.01 <0.01 <0.01 0.47 0.23 0.21 10% mussel powder 4.75 4.83 4.24 5.36 15% mussel powder 5.19 3.75 3.00 4.86 20% mussel powder 4.86 3.78 3.47 4.97 Crunchiness Control 3.67 4.86 5.25 6.28 <0.01 <0.01 <0.01 0.45 0.22 0.20 10% mussel powder 3.61 4.25 3.79 5.92 15% mussel powder 3.67 3.83 3.42 5.06 20% mussel powder 3.22 4.25 3.61 5.11 Flavour Control 5.56 5.50 5.58 6.17 <0.01 <0.01 <0.01 0.50 0.25 0.22 10% mussel powder 3.42 3.97 2.66 5.28 15% mussel powder 3.83 3.03 2.53 4.33 20% mussel powder 3.39 3.39 2.21 4.14
Overall acceptability Control 5.28 5.14 5.78 6.06
<0.01 <0.01 <0.01 0.43 0.21 0.19
10% mussel powder 4.25 3.92 3.55 5.39
15% mussel powder 4.31 3.44 2.92 5.14
20% mussel powder 3.83 3.31 2.24 4.86
Evaluated on seven-hedonic scales varying from 1 = dislike extremely to 7 = like extremely.
aProbability values due to sensory evaluation of four ethnic groups (E), products (P), and interaction effects (E*P) obtained by two-way ANOVA (P < 0.05). LSD,
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5.4
Conclusions
Defatted green-lipped mussel powder clearly provided increased benefits from the antioxidant compounds and antioxidant activities added to the fortified biscuits, without any significant changes to the colour of the biscuits. The inclusion of defatted mussel powder from 10 to 20% in the biscuit mix also affects the antioxidant compounds, particularly total phenolics and flavonoids. However, the addition of defatted mussel powder in wheat-purple rice biscuits significantly (P < 0.05) altered their physical characteristics such as the hardness, spread ratio, and browning index resulting from higher fibre contents compared to the control biscuits. Increasing the purple rice and spice contents results in higher nutritional values, also antioxidant properties, and texture of the fortified biscuits compared to the control biscuits. Since protein accounted for the major part of defatted mussel powder, significant differences in flavour between the defatted mussel powder biscuits and the control biscuits were noticeable. This study concluded that defatted mussel powder could be incorporated as the main protein into wheat-purple rice biscuits up to a 10% level, according to its acceptable product quality as rated by the four different ethnic groups used to evaluate these products.
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