1. SENSORY EVALUATION OF JAMS
Objective
Too fulfillthe consumer requirement
To learn differentmarket strategies
To make an innovativeproduct
To study the shelf lifeof product using microbial testing and sensory evaluation
Product Type
JAM
BUDGET
FRUIT RS/200
SUGAR RS/100
PECTIN RS/50
LEMONJUICE RS/30
FLAVOUR RS/50
Ascorbic acid RS/50
Timing
THE TIME USE FOR SENSORY EVALUATION OF JAMS IS 11AM TO 2PM
METHOD OF TESTING
USE T TEST METHD
Temperature test
Sheet or spoon test
Cold plate method
Actions for standards
The quality of fruit and preserves (or jams) that have a good consistency
That have a good color
2. Page 2
That are practically free from defects
That have a good flavor
Experimental design
Data Analysis
For a full day, colleagues work in small groups to analyze data. Their
task is to produce and share a write-up of their initial findings. After the Data Jam, the write-
ups are shared with colleagues across the organization in our Data Jam blog.
A colleague or a team of colleagues bring their data to the Data Jam, and they provide the
group with a broad research question. The data set could be a program evaluation, a research
project conducted with or for a community partner, a scholarly research project, or research
done for our own program development.
One-day Data Jams across the institution form the backbone of the initiative. They lay the
groundwork for the dissemination of analytic and technical skills, and they serve as a setting in
which colleagues learn how to utilize the data jam format.
