The use and adaptation of the paired-comparison method in the sensory evaluation of hamburger-type patties by illiterate/semi-literate consumers

Abstract

The population in South Africa consists of a variety of ethnic groups, each with their own customs and preferences, and a high percentage of the population is illiterate. In the present economic situation in South Africa there is a need for cheap protein sources. Beef intestines are an under-utilized source of protein, which is acceptable to black consumers. A pattie was manufactured using minced beef intestines with an added binder (wheat flour) and flavourants. Three different flavours were evaluated: BBQ, Garlic and Parsley and Peri-Peri. The paired preference method was used during this test. During the initial tests, a standard score sheet was used, and this was adapted to accommodate the requirements of the consumers, most of whom could neither read nor write. The use of the traditional numbering system proved to be inefficient and time-consuming, but by a careful selection of symbols, the efficiency of the test was improved to such an extent that almost no assistance was given to consumers. The use of paired symbols, a solid and an outline proved to be the most successful. A clear preference for the BBQ over the other flavours was indicated.