- Sensory laboratories must control for factors like temperature, lighting, noise to minimize bias and maximize sensitivity. Testing booths should be separated from preparation areas.
- Sample preparation, serving temperature, coding, and presentation order must be standardized to prevent introducing non-product variables.
- Panelist selection focuses on health, availability, motivation to minimize bias from individual factors. Training improves reliability.
- Experiments must control for biases like expectation, suggestion, halo effects through blinding and randomization. Statistical analysis is needed due to variability.
Subjective evaluation of food.. sensory evaluationeishashahid1
This document discusses subjective evaluation of food, which involves assessing characteristics like color, taste, aroma, and texture using human senses. It defines subjective evaluation as a scientific discipline that measures and analyzes how foods are perceived through the senses of sight, smell, taste, touch, and hearing. Sensory evaluation is important for understanding how food looks, smells, feels and tastes to consumers. The document also describes objective evaluation using scientific instruments, and outlines various subjective and objective sensory tests including discrimination, rating, and ranking tests used to evaluate differences between food samples.
This document discusses the selection and training of sensory panelists. It outlines criteria for selecting panelists, including willingness and health. Panelists undergo screening and training tests to improve their sensitivity. Trained panelists evaluate intensity and quality, while semi-trained panelists are familiar with meat quality. The document also describes best practices for preparing, presenting, coding and serving samples to panelists in a controlled sensory laboratory environment. Reference samples are included to compare to experimental samples. Ideal conditions include temperature, lighting and limiting factors that could influence panelist responses.
the types of sensory , training of sensory panelist and simple way to conduct the sensory evaluation for frozen products. how the sensory room should procedure to be followed during the sensory analysis
This document summarizes different types of sensory analysis tests used to test new food products before market introduction. The five main types are difference tests, triangle tests, ranking tests, rating tests, and descriptive profiling. Each test is used to evaluate different attributes and provides manufacturers information on how consumers perceive products in terms of taste, flavor, and other qualities. Professional tasters use detailed descriptive profiling to evaluate products across many attributes, while amateur tasters are typically used for the other tests that compare or rank products. Proper testing procedures and sanitation are important to get accurate and unbiased results.
Horticulture
quality analysis of horticultural crops like its maturity stage and its perfect for harvesting and also market quality analysis and also physio and chemical sensory of crops
Sensory Evaluation Of the Food Products.pptAnjaliPn2
Sensory evaluation of food products involves analyzing the sensory characteristics that determine consumer acceptability. There are various analytical and affective tests used to evaluate attributes like appearance, flavor, texture, and consumer preference. Key tests include discrimination tests to detect differences, descriptive tests to characterize attributes, and affective tests to measure preference and acceptance using rating scales. Sensory evaluation requires properly selected and trained panels to effectively evaluate food products.
It is a conceptual presentation on sensory evaluation of the food which we consume in our daily life. There are few basic and experimental methods for evaluation of the food and food products.
Subjective evaluation of food.. sensory evaluationeishashahid1
This document discusses subjective evaluation of food, which involves assessing characteristics like color, taste, aroma, and texture using human senses. It defines subjective evaluation as a scientific discipline that measures and analyzes how foods are perceived through the senses of sight, smell, taste, touch, and hearing. Sensory evaluation is important for understanding how food looks, smells, feels and tastes to consumers. The document also describes objective evaluation using scientific instruments, and outlines various subjective and objective sensory tests including discrimination, rating, and ranking tests used to evaluate differences between food samples.
This document discusses the selection and training of sensory panelists. It outlines criteria for selecting panelists, including willingness and health. Panelists undergo screening and training tests to improve their sensitivity. Trained panelists evaluate intensity and quality, while semi-trained panelists are familiar with meat quality. The document also describes best practices for preparing, presenting, coding and serving samples to panelists in a controlled sensory laboratory environment. Reference samples are included to compare to experimental samples. Ideal conditions include temperature, lighting and limiting factors that could influence panelist responses.
the types of sensory , training of sensory panelist and simple way to conduct the sensory evaluation for frozen products. how the sensory room should procedure to be followed during the sensory analysis
This document summarizes different types of sensory analysis tests used to test new food products before market introduction. The five main types are difference tests, triangle tests, ranking tests, rating tests, and descriptive profiling. Each test is used to evaluate different attributes and provides manufacturers information on how consumers perceive products in terms of taste, flavor, and other qualities. Professional tasters use detailed descriptive profiling to evaluate products across many attributes, while amateur tasters are typically used for the other tests that compare or rank products. Proper testing procedures and sanitation are important to get accurate and unbiased results.
Horticulture
quality analysis of horticultural crops like its maturity stage and its perfect for harvesting and also market quality analysis and also physio and chemical sensory of crops
Sensory Evaluation Of the Food Products.pptAnjaliPn2
Sensory evaluation of food products involves analyzing the sensory characteristics that determine consumer acceptability. There are various analytical and affective tests used to evaluate attributes like appearance, flavor, texture, and consumer preference. Key tests include discrimination tests to detect differences, descriptive tests to characterize attributes, and affective tests to measure preference and acceptance using rating scales. Sensory evaluation requires properly selected and trained panels to effectively evaluate food products.
It is a conceptual presentation on sensory evaluation of the food which we consume in our daily life. There are few basic and experimental methods for evaluation of the food and food products.
Training and Testing of Off-Flavors, TaintsErica Pounds
1. Proper cleaning and disinfection of equipment is essential to prevent food taint from cleaning agents. Sensory testing of equipment and materials is recommended.
2. Packaging materials must be certified for food use and tested to ensure they do not introduce off-flavors. Changes in packaging require testing.
3. Oxidation can be reduced by proper storage of products at low temperatures with anti-oxidants to extend shelf life and reduce rancidity.
This document discusses safety precautions for a chemical laboratory. It begins by introducing the laboratory and its purpose of testing water quality parameters. It then provides details on personal protective equipment, general laboratory rules and hygiene, hazards, and equipment. Specific guidelines are given for working in the laboratory safely, including how to handle glassware, chemicals, heat sources, and instruments. A list of common laboratory equipment and instruments is also included. The overall document focuses on ensuring safety is maintained when working in a chemical testing laboratory.
Part of the induction course for students undertaking diploma and degree in Analytical Chemistry, Applied Biology, Medical Lab Sciences and Food Technology.
3. General requirements in sensory evaluation.pdfDangHoangDu
The document outlines general requirements for conducting sensory evaluation of food, including establishing a proper testing environment, controlling sample preparation and presentation, selecting and training panelists, and choosing the appropriate sensory evaluation method to answer specific questions about differences between or preferences for food products. Sensory analysis requires a dedicated testing area with controlled conditions and separation of sample preparation, testing, and discussion areas, as well as consideration of panelist incentives, use of human subjects regulations, and panel types including consumers, laboratory experts, and trained assessors.
This document provides information and guidelines for nurses on collecting various specimen types including urine, stool, sputum, blood, and wound drainage. It describes the proper procedures for collecting midstream urine samples, stool samples, and sputum samples. It emphasizes the importance of using standard precautions, proper labeling of specimens, and timely delivery of specimens to the laboratory. It also provides information on testing of urine, stool, and sputum samples in the laboratory.
Sensory evaluation is a scientific discipline that analyzes human responses to foods and beverages through the five senses of sight, smell, taste, touch, and hearing. Sensory evaluation measures both psychological and physiological reactions to food products. It is used to understand how people perceive characteristics of foods and how formulation, processing, or storage changes impact those perceptions. Sensory evaluation uses trained panels and various testing methods to elicit, measure, analyze, and interpret sensory responses in order to evaluate food products.
Sensory evaluation is a scientific discipline that analyzes human sensory responses to foods and beverages. It objectively measures, analyzes, and interprets physiological and psychological responses to food products through the senses of sight, smell, taste, touch, and hearing. There are various sensory evaluation methods that can be used for new product development, quality control, and measuring consumer acceptance. Selecting properly trained sensory panel members and using standardized testing booths, equipment, and analysis techniques ensures reliable and meaningful sensory evaluation results.
Sensory evaluation is a scientific discipline that analyzes human sensory responses to foods and beverages. It objectively measures, analyzes, and interprets physiological and psychological responses to food products through the senses of sight, smell, taste, touch, and hearing. There are various sensory evaluation methods that elicit responses to food attributes, including discriminative methods to determine differences between samples and hedonic methods to measure consumer acceptance. Properly selecting and training sensory panel members is important for obtaining reliable results.
Detection of dilution_and_threshold_in_relation_to_food_productshubh_0712
This document discusses threshold tests and dilution tests used in sensory evaluation of foods. Threshold tests measure the minimum concentration of a stimulus that can be detected. There are different types of thresholds including detection, recognition, and terminal saturation thresholds. Dilution tests establish the smallest amount of an unknown substance that can be detected when mixed with a standard product. The document provides details on preparing solutions, number of solutions, and factors that can influence test results like age, sex, and sensitivity. It concludes that these tests are useful for analyzing complex foods and establishing minimum differences in flavors.
This document discusses water quality assessment and microbial analysis for determining water contamination. It provides information on various water quality parameters, indicators of contamination like E. coli, and methods for microbial analysis. The membrane filtration and multiple tube methods are described for quantifying indicator bacteria in water samples. Standards and regulations on water purity for different uses are also mentioned.
This document provides guidance on food sampling procedures for analysis. It discusses the importance of collecting representative samples and maintaining sample integrity. It outlines appropriate sample sizes for different food types, suitable containers and tools for sampling, and techniques for properly packing, sealing, documenting and dispatching samples. The document also provides commodity-specific guidance and forms to document the sampling and analysis process.
The document provides information on various quality control tests performed during the aseptic processing and manufacturing of different dosage forms including ointments, suspensions, emulsions, powders, and parenterals. Some key tests mentioned are particle size determination, viscosity testing, weight variation, clarity testing, sterility testing, and assays to check for active ingredients and check for uniform drug content. The tests help monitor the quality of products during manufacturing to ensure sterile and stable products are produced.
This document provides information on aseptic processing and in-process quality control tests for various dosage forms including ointments, suspensions, emulsions, powders, and parenterals. It describes how sterile products are manufactured through aseptic processing to ensure sterility. It also outlines various quality tests done during manufacturing to monitor product quality, such as appearance, viscosity, particle size, moisture content, clarity, pH, and microbial limits.
This document provides information about conducting sensory analysis of food products. It discusses the five main human senses used in sensory evaluation - sight, smell, taste, sound and touch. It outlines the key steps to carrying out sensory evaluation: examining the food's appearance, tasting the food, and creating an ideal environment for evaluation. Finally, it describes the main types of sensory tests used, including difference tests, rating tests, sensitivity tests, and descriptive tests.
Drugconfirm Advanced substance abuse urine screening device is available in multiple configurations 5-14 panel with k2,etg alcohol,fentanyl and more illicit drugs of abuse. Visit www.rapidexams.com today and save up to 15%.
This document discusses the two main systems of accounting: double entry and single entry. It focuses on explaining the double entry system. Key points:
1. The double entry system was developed in the 15th century and requires that every financial transaction affects two accounts simultaneously with equal and opposite impacts (debit and credit).
2. It maintains a complete record of transactions and establishes accuracy by ensuring total debits equal total credits. This helps ascertain profit/loss and financial position.
3. Accounts can be personal, real, or nominal. Rules determine whether to debit or credit each type of account. Journal entries record transactions which are then posted to ledger accounts.
Dairy processing plants produce wastewater high in organic content, nutrients, and microbes. This wastewater is generated from cleaning and processing activities across the dairy plant. If discharged without treatment, it can pollute water bodies and overload sewage treatment plants. Effective treatment is needed to reduce the biochemical oxygen demand, suspended solids, bacteria, and other pollutants in dairy wastewater before disposal or reuse. Common biological treatment systems used include anaerobic digestion to generate biogas while reducing contaminants in the wastewater.
This document provides information on evaluating the sensory characteristics of yoghurt and shrikhand. It describes the desirable appearance, texture, flavor, and acidity of both products. Yoghurt should have a jelly-like texture without whey separation. Shrikhand is a sweet-sour fermented milk product made from draining whey from dahi to obtain chakka, then adding sugar and mixing. Its flavor represents a blend of sugar and fermented milk with a semi-solid uniform consistency. The document also outlines procedures for sensory evaluation of these products using trained panels in a laboratory setting.
This document discusses texturization of plant proteins to develop structures that mimic the texture of meat. There are two main categories of texturization processes - assembling heterogeneous structures with protein fibers or converting soy materials into a hydratable, chewy mass without fibers. The major steps of fiber spinning involve dissolving isolated soy proteins in alkali to unfold them, extruding through dies to form fibers, coagulating in acid baths, and stretching and assembling the fibers to develop strength and chewiness. Thermoplastic extrusion texturizes soy protein concentrates by feeding moistened mixtures into an extruder under heat and pressure to partially unfold proteins and form expanded, porous protein chunks upon extrusion and cooling.
This document discusses sensory evaluation of food products and its importance for consumer acceptability and the food industry. It defines sensory evaluation as a scientific method used to measure, analyze, and interpret human responses to food through the five senses. Key factors that affect consumer acceptability are identified as safety, nutrition, appearance, flavor, texture, and other attributes like cost and packaging. Sensory evaluation is applied in the food industry for tasks like raw material inspection, new product development, quality assurance, packaging selection, and shelf-life studies. Relationships between sensory and analytical measurements are also established through sensory evaluation.
Training and Testing of Off-Flavors, TaintsErica Pounds
1. Proper cleaning and disinfection of equipment is essential to prevent food taint from cleaning agents. Sensory testing of equipment and materials is recommended.
2. Packaging materials must be certified for food use and tested to ensure they do not introduce off-flavors. Changes in packaging require testing.
3. Oxidation can be reduced by proper storage of products at low temperatures with anti-oxidants to extend shelf life and reduce rancidity.
This document discusses safety precautions for a chemical laboratory. It begins by introducing the laboratory and its purpose of testing water quality parameters. It then provides details on personal protective equipment, general laboratory rules and hygiene, hazards, and equipment. Specific guidelines are given for working in the laboratory safely, including how to handle glassware, chemicals, heat sources, and instruments. A list of common laboratory equipment and instruments is also included. The overall document focuses on ensuring safety is maintained when working in a chemical testing laboratory.
Part of the induction course for students undertaking diploma and degree in Analytical Chemistry, Applied Biology, Medical Lab Sciences and Food Technology.
3. General requirements in sensory evaluation.pdfDangHoangDu
The document outlines general requirements for conducting sensory evaluation of food, including establishing a proper testing environment, controlling sample preparation and presentation, selecting and training panelists, and choosing the appropriate sensory evaluation method to answer specific questions about differences between or preferences for food products. Sensory analysis requires a dedicated testing area with controlled conditions and separation of sample preparation, testing, and discussion areas, as well as consideration of panelist incentives, use of human subjects regulations, and panel types including consumers, laboratory experts, and trained assessors.
This document provides information and guidelines for nurses on collecting various specimen types including urine, stool, sputum, blood, and wound drainage. It describes the proper procedures for collecting midstream urine samples, stool samples, and sputum samples. It emphasizes the importance of using standard precautions, proper labeling of specimens, and timely delivery of specimens to the laboratory. It also provides information on testing of urine, stool, and sputum samples in the laboratory.
Sensory evaluation is a scientific discipline that analyzes human responses to foods and beverages through the five senses of sight, smell, taste, touch, and hearing. Sensory evaluation measures both psychological and physiological reactions to food products. It is used to understand how people perceive characteristics of foods and how formulation, processing, or storage changes impact those perceptions. Sensory evaluation uses trained panels and various testing methods to elicit, measure, analyze, and interpret sensory responses in order to evaluate food products.
Sensory evaluation is a scientific discipline that analyzes human sensory responses to foods and beverages. It objectively measures, analyzes, and interprets physiological and psychological responses to food products through the senses of sight, smell, taste, touch, and hearing. There are various sensory evaluation methods that can be used for new product development, quality control, and measuring consumer acceptance. Selecting properly trained sensory panel members and using standardized testing booths, equipment, and analysis techniques ensures reliable and meaningful sensory evaluation results.
Sensory evaluation is a scientific discipline that analyzes human sensory responses to foods and beverages. It objectively measures, analyzes, and interprets physiological and psychological responses to food products through the senses of sight, smell, taste, touch, and hearing. There are various sensory evaluation methods that elicit responses to food attributes, including discriminative methods to determine differences between samples and hedonic methods to measure consumer acceptance. Properly selecting and training sensory panel members is important for obtaining reliable results.
Detection of dilution_and_threshold_in_relation_to_food_productshubh_0712
This document discusses threshold tests and dilution tests used in sensory evaluation of foods. Threshold tests measure the minimum concentration of a stimulus that can be detected. There are different types of thresholds including detection, recognition, and terminal saturation thresholds. Dilution tests establish the smallest amount of an unknown substance that can be detected when mixed with a standard product. The document provides details on preparing solutions, number of solutions, and factors that can influence test results like age, sex, and sensitivity. It concludes that these tests are useful for analyzing complex foods and establishing minimum differences in flavors.
This document discusses water quality assessment and microbial analysis for determining water contamination. It provides information on various water quality parameters, indicators of contamination like E. coli, and methods for microbial analysis. The membrane filtration and multiple tube methods are described for quantifying indicator bacteria in water samples. Standards and regulations on water purity for different uses are also mentioned.
This document provides guidance on food sampling procedures for analysis. It discusses the importance of collecting representative samples and maintaining sample integrity. It outlines appropriate sample sizes for different food types, suitable containers and tools for sampling, and techniques for properly packing, sealing, documenting and dispatching samples. The document also provides commodity-specific guidance and forms to document the sampling and analysis process.
The document provides information on various quality control tests performed during the aseptic processing and manufacturing of different dosage forms including ointments, suspensions, emulsions, powders, and parenterals. Some key tests mentioned are particle size determination, viscosity testing, weight variation, clarity testing, sterility testing, and assays to check for active ingredients and check for uniform drug content. The tests help monitor the quality of products during manufacturing to ensure sterile and stable products are produced.
This document provides information on aseptic processing and in-process quality control tests for various dosage forms including ointments, suspensions, emulsions, powders, and parenterals. It describes how sterile products are manufactured through aseptic processing to ensure sterility. It also outlines various quality tests done during manufacturing to monitor product quality, such as appearance, viscosity, particle size, moisture content, clarity, pH, and microbial limits.
This document provides information about conducting sensory analysis of food products. It discusses the five main human senses used in sensory evaluation - sight, smell, taste, sound and touch. It outlines the key steps to carrying out sensory evaluation: examining the food's appearance, tasting the food, and creating an ideal environment for evaluation. Finally, it describes the main types of sensory tests used, including difference tests, rating tests, sensitivity tests, and descriptive tests.
Drugconfirm Advanced substance abuse urine screening device is available in multiple configurations 5-14 panel with k2,etg alcohol,fentanyl and more illicit drugs of abuse. Visit www.rapidexams.com today and save up to 15%.
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This document discusses the two main systems of accounting: double entry and single entry. It focuses on explaining the double entry system. Key points:
1. The double entry system was developed in the 15th century and requires that every financial transaction affects two accounts simultaneously with equal and opposite impacts (debit and credit).
2. It maintains a complete record of transactions and establishes accuracy by ensuring total debits equal total credits. This helps ascertain profit/loss and financial position.
3. Accounts can be personal, real, or nominal. Rules determine whether to debit or credit each type of account. Journal entries record transactions which are then posted to ledger accounts.
Dairy processing plants produce wastewater high in organic content, nutrients, and microbes. This wastewater is generated from cleaning and processing activities across the dairy plant. If discharged without treatment, it can pollute water bodies and overload sewage treatment plants. Effective treatment is needed to reduce the biochemical oxygen demand, suspended solids, bacteria, and other pollutants in dairy wastewater before disposal or reuse. Common biological treatment systems used include anaerobic digestion to generate biogas while reducing contaminants in the wastewater.
This document provides information on evaluating the sensory characteristics of yoghurt and shrikhand. It describes the desirable appearance, texture, flavor, and acidity of both products. Yoghurt should have a jelly-like texture without whey separation. Shrikhand is a sweet-sour fermented milk product made from draining whey from dahi to obtain chakka, then adding sugar and mixing. Its flavor represents a blend of sugar and fermented milk with a semi-solid uniform consistency. The document also outlines procedures for sensory evaluation of these products using trained panels in a laboratory setting.
This document discusses texturization of plant proteins to develop structures that mimic the texture of meat. There are two main categories of texturization processes - assembling heterogeneous structures with protein fibers or converting soy materials into a hydratable, chewy mass without fibers. The major steps of fiber spinning involve dissolving isolated soy proteins in alkali to unfold them, extruding through dies to form fibers, coagulating in acid baths, and stretching and assembling the fibers to develop strength and chewiness. Thermoplastic extrusion texturizes soy protein concentrates by feeding moistened mixtures into an extruder under heat and pressure to partially unfold proteins and form expanded, porous protein chunks upon extrusion and cooling.
This document discusses sensory evaluation of food products and its importance for consumer acceptability and the food industry. It defines sensory evaluation as a scientific method used to measure, analyze, and interpret human responses to food through the five senses. Key factors that affect consumer acceptability are identified as safety, nutrition, appearance, flavor, texture, and other attributes like cost and packaging. Sensory evaluation is applied in the food industry for tasks like raw material inspection, new product development, quality assurance, packaging selection, and shelf-life studies. Relationships between sensory and analytical measurements are also established through sensory evaluation.
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2. Objectives:
At the end of this chapter, you will be able to:
Identify and determine the taste panel area.
Determine and understand the basic
requirements during sensory lab.
Determine the factors to choose and train
panelist.
Determine the factors influencing sensory
measurements.
3. Sensory laboratory
Pleasing natural shades and
maintenance of comfortable
temperature and humidity
conditions of the laboratory
set up are desirable.
Test room should be separated
by suitable distance from
congested are because &
noise and the opportunity this
would provide for unwanted
socializing.
Briefing room
Panel room
Preparation room
4. Sensory Laboratory Set Up and
Equipment
The physical setting must be designed so as to
minimize the subject's biases, maximize their
sensitizing, and eliminate variable which do not
came from the product themselves.
The test area should be centrally located, easy to
reach and free of crowding and confusion, as
well as comfortable, quite, temperature
controlled and free from odour & noise.
6. 1. The testing booths are located should be separated from sample
preparation room and wash room and store by a complete partition.
2. A temperature of about 20°C and RH of 62% in the testing room in
considered to be ideal.
3. The booths may be fairly simple or very elaborate, depending on the
funds available.
4. Many laboratories have a sink and tap built into each booth for
expectoration and to provide water for rinsing.
5. For descriptive analvsis and panel training sessions a round table that
permits discussion is required.
6. The color of the booths should not influence the appearance of the
product being judged. An off-white or light gray color is usually
recommended.
7. LIGHTING
Lighting should be uniform and should not
influence the appearance of the product to be
tested. The type of light used should be carefully
chosen if color and appearance are important
factors to be judged, since many fluorescent
lights distort color.
A common feature of many panel booths is a choice of
red, green, and / or blue lighting at low intensity obtained
through the use of colored bulbs or special filters. The
lights are used to mask visual differences between
samples in differences tests calling for the subject to
determine by taste ( or by feel, if appropriate) which
samples are identical.
8. TESTING SCHEDULE
The time of day that tests are run influences
results. Although this cannot be controlled if the
number of tests is large, late morning and mid
afternoon are generally the best times for testing.
9. The type of preparation equipment located in the
sample preparation area depends on the products
being tested.A well-equipped kitchen is a good
start, with specialized equipment being added
according to need.
The preparation area should have a good
ventilation system for removal of cooking odors.
Sufficient counter space for serving and
assembling samples for presentation is an
important requirement (Fig. 3).
PREPARATION ROOM &
SAMPLES PREPARATION
10. • A laboratory bench flush with the hatches so that samples
trays will side through. The hatch on the service counter
should preferably be constructed in such a manner that
there shall be no recognition of individual or either side
of partition.
• Benches, kitchen range, ovens, etc. for preparation.
• Refrigerator and freezer for storage of samples.
• Storage for glassware, dishes, glasses, trays, etc.
• Dishwashers, disposers, trash compactors, wastebaskets,
sinks, etc.
• Frozen storage for panel member treats, if used
• Large garbage containers for quick disposal of used
product, etc.
11.
12. Preliminary testing
Preliminary testing is usually necessary to
determine the method of preparation of the
product.
All the various factors, such as time and
temperature of thawing and cooking, amount
of water and size of pot for boiling, and time
and speed of blendjng, should be
predetermined and kept constant throughout
tests on the product.
The_preparation method should not impart
any foreign tastes or odors to the product.
13. Panelists are influenced by irrelevant
characteristics of the samples. Because of this,
every effort should be made to make the samples
from different treatments identical in all
characteristics except the one being judged. It is
sometimes necessary to grind dice, chop, or
puree the samples to obtain uniformity.
However, Kefford and Christie (1960) found that
judges prefer foods in their normal state. When
conducting acceptance or preference tests, it may
be better to present one sample at a time rather
than grind or puree the product to mask the
differences.
14. DILUTION AND CARRIERS
Most foods are served in the way in which
they are normally consumed.
The use of a carrier, such as crackers for
jam and frankfurters for catsup, adds to the
cost and effort, and it is often difficult to
select an appropriate carrier. Carriers are
also a source of experimental error because
the proportion of product to carrier may
not be constant, or the carrier may not be
of consistent quality.
15. SERVING TEMPERATURE
The temperature at which samples are served sometimes
presents problems. For acceptance/preference tests, the
samples should be served at the temperature at which
they are normal eaten.
Hot foods are usually served at 60oC-66oC. Ice cream
should be served at -10 to 20C and other foods at 40-
100C. To compare results, the same temperature should
be used during all tests with the product.
– Warming ovens with controlled temperature and
humidity are available.
– electrically heated beakers to keep samples hot.
– a water bath is fitted to hold beakers, and each
panelists is served from the beakers as he arrives.
– Blocks of styrofoam can be cut out to hold containers
and help maintain the temperature.
16. UTENSILS
Serving utensils should not impart anv taste or
odor to the product.
Identical containers should be used for each
sample so that no bias will be introduced from
this source.
It is wise to use colorlessor white containers.
Disposable dishes made from plastic, paper or
styrofoam are convenient when large numbers
are to be served, as in consumer tests, but it must
be determined beforehand that no taste is
transferres to the product.
17. QUANTITY OF SAMPLE
The Sensory EvaIuation Committee ofASTM
(1968) recommends that in discrimination tests,
each panel should receive at least 16ml (0.5 oz)
of a liquid and 28g (1oz) of a solid, and the
amount should be doubled for preference test.
The amount of sample presented should be
constant throughout the testing.
Panelists should receive enough sample to taste
back and forth until they can make a decision.
18. NUMBER OF SAMPLES
The number of samples that can be effectively
evaluated in one session should be determined
during preliminary testing.
The type of product being tested and the
experience of the judges must be consjdered
when deciding on the number of_sarnples to test
in one sessjon.
Motivation is an important factor in this regard.
Panelist often lose their desire to discriminate
before they lose their capability.
19. CODING AND ORDER OF PRESENTATION
the order of presentation of the samples to each
panelist is randomized or balanced. In larger
experiments, the order can be obtained from
tables of random numbers.
The code assigned to the samples should not give
the panelists any hint of the identity of the
treatments and the code itself should not
introduce any bias. Three-digit random numbers
obtained from tables of random numbers are
recommended for coding the samples.
20. RINSING
The panelists are provided with an agent for oral
rinsing between samples. Taste-neutral water at
room temperature is preferred by many
investigators.
21. INFORMATION ABOUT SAMPLES
As little information as possible about the test should be
given to the panelists, because this information may
influence results.
When a panel was told that tomato juice was made from
high quality raw ingredients, the ratings were much
higher than when the same samples were presented with
the information that low quality raw products had been
used (Pettit 1958).
This preconceived impression is called expectation error.
Panelists usually find what they expect to find. Because
of this expectation error, persons who are directly
involved with the experiment should not be included on
the panel.
22. CHOOSING AND TRAINING PANELISTS
Who are the panelists?
Panelists are usually office, plant, or research
staff. It should be considered a part of work
routine for personnel to serve as panelists. Full
cooperation of the supervisors of persons who
serve as panelists is necessary. No person should
be required to evaluate the foods to which he
objects
23. Number of panelist
The greater the number of persons on a semi
trained panel, the more likely it is that individual
variations will balance out.
However, a small highly trained panel will give
more reliable results than a large untrained panel.
A laboratory panel is usually composed of 10 to
20 persons with three or four replications by each
judge by each judge for each treatment.
24. Panelist condition
Persons who serve as panelists should be in
good health and should absent themselves when
suffering from conditions that might interfere
with normal functions of taste and smell.
Emotional factors, interest and motivation appear
to be more important than the age or sex of a
panelists.
It is generally recommended that panelists refrain
from smoking,chewing gum, eating or drinking
for at least 30 min before testing.
25. The motivation of the panelist affects his
response. An interested panelist is always more
efficient. The panelists should be made to feel
that panels are an important activity and that their
contribution is important.
Health, interest, availability, punctual, good verbal
and communication skills.
27. 1) Expectation error
Anv information the panelists receive about the test will
influence the results.
Panelists usually find what they expect to find.
Therefore,panelists should not be given detailed information
about the test.
Trick
provide only enough information for panelist to be
able to do the test
Try not to include people already involved in the
experiment (single blind)
Avoid codes that create inherent bias (1,A etc)
Since people generally associate “1” or “A” with “best”, it is
recommended that three digit random numbers be used.
28. 2) Leniency error –rate products based upon
feelings about researcher
3) Suggestion effect –response of other
panelists to product (need to isolate
panelists and keep them quiet)
29. 4) Stimulus Error
• Influence of irrelevant questions (e.g piece
size, color, uniformity)
• Try to mask unwanted difference (e.g. colored
lights)
5) Logical error –associated with stimulus error
tendency to rate characteristics that appear to be
logically associated (yellow and rancidity).
Control by masking differences
30. 6) Halo effect
caused by evaluating too many factors at one
time. Panelists already have an impression
about the product when asked about second
trait –will form a logical association (e.g. dry-
> tough)
Best to structure testing so that only one
factor is tested at a time (difficult to do)
31. 7) Positional effect –tendency to rate second
product higher or lower
2 products very different –panelists will
exaggerate differences and rate
‘weaker’sample lower than would
otherwise
Use random order. Use all possible
presentation orders
32. DESIGNING EXPERIMENTS AND CHOOSING
METHODS OF ANALYZING DATA
Because of the variability in results of sensory
tests, interpretation cannot be made by direct
examination. The results must be tested by
statistical methods. Results are usually expressed
in degrees of significance which is the probability
that the results are caused by chance
33. 1 2 3 4
State the basic taste on the different parts of the
tongue