An Analysis of Consumer Preference for Madeleines Made with Wheat Flour and Sorghum Flour
Keywords:
Preference Level, Sorghum Flour, Wheat Flour, MadeleineAbstract
This study aims to analyse consumer preference levels for madeleines prepared using two different types of flour, namely wheat flour and sorghum flour. The method employed in this research involved a hedonic test and a paired sample t-test. A total of 30 respondents were involved in evaluating both types of madeleines based on aspects such as taste, aroma, colour, texture, and appearance. The hedonic test was conducted to measure the respondents’ level of preference toward each madeleine sample. The respondents’ assessments were statistically analysed using the paired sample t-test to determine whether there was a significant difference in preference levels between wheat flour madeleines and sorghum flour madeleines. The analysis applied in this study was quantitative. The variables measured included taste, aroma, colour, texture, and appearance. The results of the study indicated that the average preference score for sorghum flour madeleines was higher than that for wheat flour madeleines. Based on these findings, it can be concluded that consumers preferred madeleines containing sorghum flour over those made with wheat flour.
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