The document summarizes the sensory evaluation process for ice cream. It describes testing vanilla ice cream with ingredients costing $3.24. Sensory testing would occur from 10am to 12pm using a consumer preference method. Standards are provided for materials used in ice cream production like milk, sugar and flavors. The study showed incorporating beta carotene microparticles into ice cream improved color and reduced artificial dyes, according to colorimetric evaluation. Sensory testing of milk candy flavors also occurred using a hedonic scale to rate color, flavor, taste and overall acceptability of control and samples with different sugar contents.

1. Sensory Evaluation of ice cream:
Objective
The main objective of sensory evaluation of ice cream are….
 Ice cream is considered as nutrition food.
 A great potential to incorporate bio actives.
 It is used in natural antioxidants such as curcuminoids
and carotenoids.
 To fulfill customer demand.
Product type:
Dairy product
Budget:
We decided to keep things simple and chose to make
vanilla ice cream. For this recipe, we used one cup of milk, which
cost about 19 cents; four egg yolks for 44 cents; a half cup of
sugar, about 57 cents; one cup of heavy cream for just around
$1.34; and two teaspoons of vanilla extract for about 70 cents.
Our total $3.24
Timing:
The time for sensory test of ice cream is 10:00am to
12:00pm.

2. Testing Method:
We use “consumer preference” for sensory evaluation of ice
cream.
Action Standard:
These are the following standard such as
 Drinking (potable) water--- Specification
 Plantation (mill) white sugar---Specification
 Butter and whey butter----Specification
 Honey----Specification
 Dried whole milk and skimmed milk powder---Specification
 Pasteurized liquid milk----Specification
 Milk and milk product ---Method of microbiology
examination
 Condensed milk---Specification
 Schedule for permitted food additives.
 Milk and milk product ---Detection of salmonella spp.
 Milk and milk product---Enumeration of presumptive
Escherichia coli

3. Experimental design:
Data Analysis:
The study showed that incorporation of BCSLM into ice cream is
good alternative to reduce the application of artificial days to the
product. The colorimetric evaluation of ice cream confirmed the
importance of beta carotene encapsulation in solid liquid
microparticle to obtain product.

4. Sensory Evaluation of Milk flavour candies.
Direction:
Take these samples one by one in your mouth and evaluate
them for the following parameters on Hedonic scale. Hedonic scale
is given at the end of this form. It is very important to rinse your
mouth thoroughly with distilled water before taking each sample in
your mouth.
Name of judge
------------------------------------------
Age / Sex
-------------------------------------------
Signature
------------------
Date: --------------------
Parameter TO T1 T2
Color
Flavor
Taste
Overall
Acceptability
TO= control
T1= 3% Sugar
T2=5% Sugar

5. Hedonic Scale:
9- Like extremely:
8- Like very much:
7- Like moderately:
6- Like slightly:
5- Neither like not dislike:
4- Dislike slightly:
4- Dislike slightly:
4- Dislike slightly:
2- Dislike very much:
2- Dislike very much:
4- Dislike slightly:
4- Dislike slightly:
4- Dislike slightly:
4- Dislike slightly:

6. 3- Dislike moderately:
2- Dislike very much:
1- Dislike extremely: