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  • Experiment 1.1

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    Syazillah Zahari
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    Experiment 1.1 evaluated various food products using descriptive sensory analysis. Panelists scored the appearance, aroma, flavor, texture, and consistency of crackers and orange juices. For crackers, Hwa Tai was dark brown with a flour aroma and tasteless slightly bitter flavor, while Munchy was brown with less smell but a plain slightly sweet flavor. For orange juices, Tropicana Twister was yellowish with a fresh light smell and sweet slightly bitter flavor, while Dimes was dark colored and cloudy with a strong bitter orange smell and flavor. The experiment discussed using descriptive scoring to evaluate food attributes and how appearance can influence perceptions of taste.

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    Experiment 1.1 evaluated various food products using descriptive sensory analysis. Panelists scored the appearance, aroma, flavor, texture, and consistency of crackers and orange juices. For crackers, Hwa Tai was dark brown with a flour aroma and tasteless slightly bitter flavor, while Munchy was brown with less smell but a plain slightly sweet flavor. For orange juices, Tropicana Twister was yellowish with a fresh light smell and sweet slightly bitter flavor, while Dimes was dark colored and cloudy with a strong bitter orange smell and flavor. The experiment discussed using descriptive scoring to evaluate food attributes and how appearance can influence perceptions of taste.

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    29 views3 pages

    Experiment 1.1

    Uploaded by

    Syazillah Zahari
    Experiment 1.1 evaluated various food products using descriptive sensory analysis. Panelists scored the appearance, aroma, flavor, texture, and consistency of crackers and orange juices. For crackers, Hwa Tai was dark brown with a flour aroma and tasteless slightly bitter flavor, while Munchy was brown with less smell but a plain slightly sweet flavor. For orange juices, Tropicana Twister was yellowish with a fresh light smell and sweet slightly bitter flavor, while Dimes was dark colored and cloudy with a strong bitter orange smell and flavor. The experiment discussed using descriptive scoring to evaluate food attributes and how appearance can influence perceptions of taste.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 3

    EXPERIMENTS

    EXPERIMENT 1.1: EVALUATION OF FOOD PRODUCT USING DESCRIPTIVE


    TEST
    OBJECTIVES (refer to the textbook)
    INGREDIENTS (refer to the textbook)
    PROCEDURE (refer to the textbook)
    TABLE 1.1: EVALUATION OF FOOD PRODUCT USING DESCRIPTIVE TEST
    Product Appearanc Aroma Flavor Texture Consistency
    e
    Cracker Hwa Tai Dark Flour Tasteless, a little bit of Greasy Soft
    brown odor bitter taste
    Hup Light Smell A little bit salty Greasy, Hard
    Seng brown like crunchy,
    corn crispy
    Jacob Light Smell Taste like corn Not too Soft
    color like greasy,
    corn not
    crispy
    due to
    exposure
    of air
    Munchy Brown Less Plain taste, a little bit Greasy, Hard
    color smell sweet have
    flakes
    Orange Peel Have pulp Nice Sweet Thick Thick
    juice Fresh and
    strong
    smell
    Tropican Small pulp Fresh Sweet, a little bit bitter Thin Thin
    a Twister and
    light
    smell
    Dimes Dark Strong Bitter Thick Thick
    color, orange
    cloudy smell
    Minute Yellowish, Light Sour, sweet thin Thin
    Maid less pulp smell
    DISCUSSION
    The scoring tests were done to evaluate the intensity of some specified characteristics and
    record the judgement on a graduated scale, then to understand the descriptive terms used in the
    evaluation, lastly to familiar with the concepts of additional sensation as well as threshold tests.
    Scoring is a form of rating using a numerical scale. Scoring is used for evaluating the intensity
    of one or more attributes. The scoring test conducted in this laboratory dealt with crackers
    samples with different levels of colour, texture, aroma, and appearance.

    The color and appearance of a cracker has an important role in determining the taste of it. There
    are four types of crackers that has been experimented which are Hwa Tai, Hup Seng, Jacob and
    Munchy. It has different textures, flavor, and colour that can contribute to panelists attributes.

    Orange juice is one of the most popular and more consumed juices in the world because of its
    sensory properties. Among the quality attributes appreciated by consumers, color has been
    highlighted as influencing consumer acceptance. The flavor may be influenced by tactile,
    thermal, painful or kinaethetic effects. It is a widely accepted fact that food can be more less
    appealing because of its appearance, before testing it.

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