Sensory Evaluation of the Developed Product


Authors : Jezzabie G. Gamis; Geraldine F. De Jesus; Rogelio B. Las Pinas Jr; Joycelyn D. Labalan; Richard Kevin Espedido

Volume/Issue : Volume 7 - 2022, Issue 11 - November

Google Scholar : https://bit.ly/3IIfn9N

Scribd : https://bit.ly/3WeIGID

DOI : https://doi.org/10.5281/zenodo.7463551

This study provides sensory acceptability test of the developed products utilizing 9-point hedonic scale score sheet and rank preference. This aim to determine sensory acceptability of the developed product in terms taste, color and aroma along three group of respondents and determine the most preferred formula for each product. Descriptive research method was employed in this study. On the other hand, operational principles in selecting panelist, design of the sensory area and coding samples were considered along the research. For the data analysis, arithmetic weighted mean and rank were used. Results of the research showed that sensory acceptability of the three products (Corned Lawlaw, lawlaw in Oil and

Keywords : Sensory Acceptability, Rank preference, 9-Point hedonic scale, Food Products

CALL FOR PAPERS


Paper Submission Last Date
31 - March - 2024

Paper Review Notification
In 1-2 Days

Paper Publishing
In 2-3 Days

Video Explanation for Published paper

Never miss an update from Papermashup

Get notified about the latest tutorials and downloads.

Subscribe by Email

Get alerts directly into your inbox after each post and stay updated.
Subscribe
OR

Subscribe by RSS

Add our RSS to your feedreader to get regular updates from us.
Subscribe