Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 4 Issue 3

Sensory Characteristics and Consumer Acceptance of Malaysian Dessert Bubur Cha Cha with Plant Extracts

Zuraini Mat Issa1*, Muhammad Najmi Mohd Radhi2, Ummul Nadzirah Ahmad Tauffek3 and Shahariah Ibrahim1

1Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Selangor, Selangor, Malaysia
2Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulai Pinang, Jalan Permatang Pauh, Kampung Tok Ebot, Pulau Pinang, Malaysia
3McDonald's Danau Kota DT, Jalan Langkawi Mukim Setapak, Malaysia

*Corresponding Author: Zuraini Mat Issa, Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Selangor, Selangor, Malaysia.

Received: February 25, 2020; Published: March 11, 2020

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  Bubur cha cha is one of the most popular and favourite traditional dessert in Malaysia. Bubur cha cha is made from flour, water and a few drops of colourants. However, prolonged consumption of foods with artificial colourants can cause adverse health effects. Hence, in this study, plant extracts have been used to replace food colourants in the preparation of the bubur cha cha. These plant extracts are not only to provide natural colours but also the dietary fibres. The objectives of this study are to formulate the bubur cha cha using several plant extracts and to determine consumer acceptance towards a healthier bubur cha cha. Different plant extracts were shown to affect the amount of flour added. Plants with more roughage were found to need an additional flour as compared to plants with less roughage in order to achieve optimum texture. Consumers were observed to have a higher preference towards a mixture of bubur cha cha with plant extracts than the traditional bubur cha cha. This study concludes that the introduction of plant extracts as one of the ingredients in the traditional foods does not affect consumers’ acceptance. Hence, this approach can be applied in the preparation of the traditional food to make it more nutritious than the original recipe. In addition, this approach is useful in increasing the intake of dietary fibre among Malaysians.

Keywords: Bubur Cha Cha; Plant Extract; Natural Colourant; Dietary Fibre

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Citation

Citation: Zuraini Mat Issa., et al. “Sensory Characteristics and Consumer Acceptance of Malaysian Dessert Bubur Cha Cha with Plant Extracts". Acta Scientific Nutritional Health 4.3 (2020): 57-61.




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