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E\ l?/’i,e S_ef(SO(){ properties of produc
ate similarities and differ ts that have been processed in different ways.
(.| N
en
ces of fo
ods Subjectively.
INTRODUCTION
o Although class work is, of necessity, somewh
at crowded physically and time is limited it
Still is possible to create the environme
nt needed to begin to develop evaluation skills. The
p{'Oducts of experiments should be labeled carefu
lly and arranged for scoring in a meaningful
display for all to see. Where appropriate, exteri
or evaluation of products should be conducted
before cutting into individual samples.
Students need to mark their sample plates carefully with tap
e/pen so that sample
s can be
identified when evaluation is being done in a quiet part of the labora
tory. Ideally, evaluation is
done in a tasting booth.
Evaluation is best done individually, with the notes and comments being record
ed on the
charts for the experiments. Careful comparison of experimental variation will reveal imp
s ortant
aspects of food science. The ability to evaluate food accuracy will develop gradually as carefu
l
examination and a questioning mind are used in analyzing samples in the laboratory.
Sensory testing requires individual panelists to translate their perceptions of aroma, tasizs
flavor, appearance and texture into words or the evaluation scale in the score sheet provided oy
the researcher. Your skills in doing sensory evaluations will develop with practice during the term.
Charts for the experiments in this manual will guide you and strengthen your ability to do sensory
evaluations.
PROCEDURE:
Compare sensory properties of the following products that have been prepared in different
ways:
a. Macaroni and cheese: made from scratch, packaged, canned, frozen
b. Vanilla pudding: regular, instant, pre-made
c. Corn: fresh, frozen, canned, creamed
EVALUATION:
State which type of preparation was preferred for each product using C\_—\ART 11,
Explain your choice based on personal preference and sensory properties. .
, LA yw
MACARONI
AND CHEESE
1.' Boil macaroni in a pot
for about 7-8
minutes.
Total time: 50 2. Inasmall bowl!, beat the egg
minutes .
3. ' In a large pot, melt the
butter and
2 ¢ dried elbow macaro sprinkle in the flour. Whisk
nj together over
1 whole egg mgdium-low heat. Cook for
a couple of
2 Tbsp butter minutes, whisking constantl
y. Don't let it
2 Tbsp all-purpose flour burn.
1 % c milk 4. Pourin the milk, add the mustar
d and
1 tsp dry mustard whisk until smooth. Cook until very thick,
% Ib. grated cheddar cheese about 5 minutes. Reduce the heat to low
.
2 tsp salt 5. Take 1/4 cup of the sauce and slowly
% tsp ground black pepper pour it into the beaten egg, whisking
constantly to avoid cooking the eggs. Whisk
together until smooth.
6. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the
cheese and stir to melt. Add 1/2 teaspoon salt and taste the sauce.
7. Add any additional spices if approved by the instructor.
8. Pour in the drained, cooked macaroni and stir to combine.
9. Serve while warm.
VANILLA CORNSTARCH 1. Thoroughly mix the cornstarch, sugar,
PUDDING and salt.
2. Slowly add the cold milk while stirring i
make smooth slurry.
Total time: 10 minutes 3. Gradually add the scalded milk.
4. Heat to boiling while stirring constantly
12 Tbsp cornstarch across the bottom and around the sides of the
2/3 Thbsp sugar
pan.
Few grains salt
% ¢ cold milk 5. Continue to heat the pudding until a path
% ¢ scalded milk remains when a spoon is pulled through it.
%% tsp vanilla 6. If pudding has any raw starch flavor,
%% tsp margarine cover and place over boiling water for five
minutes.
7. Add vanilla and margarine.
8. Pour into custard cups, cover tightly, and chill.
, Wfircdacts \ PERTIES I FOOD
Macaroni and Cheese o ——
with the Cheese.
Corn
I(Dnrstferred the fres
h corn. The textur
mushy), had a nice e was soft
pale yellow color, an
tasted naturally swee g
t. o
EXPERIMENT 1.2 — SENS ORY =VALI/A
OBJECTIVES: J
j‘ Upon completion of the experiment, you will be able to:
| 1. Design experiments using paired comparison test, triangle test, and duo-trio test.
: 2. Evaluate the products based on your knowledge of each test.
|
PROCEDURE:
1. Design an experiment using the following test for a product and/or a new ingredient in
the product:
Pair' ed Comparis[ on Test -— A dlfie sampkse with the
Adi rgnce test iinn w which the - sampl
a.
sa!t) is |de‘nt|fled.t s
greater level of a specific characteristic (e.g., fat, flper,
ur:jg 1 different item out of 3,
b. Triangle Test— A comparison of 3 samples, includ .
termine if the different attribute can be detecte
cte )
- -
. -
’
les are judged ag;—:mst a control to
C g)uctlftrio _ Difference test in which 2 samp
rent from the control.
| determine which of the 2 samples is diffe
EVALUATION:
on, i gle test, and duo-t-tri
trian Re ord the
rio test. .Rec
ucts usin g pair ed comp aris
Evaluate the prod
observations of each test using CHART 2.2.
, CHART 1.2= TESTS USED oy SEnso
RY
Food Items
: Ex. Regular and
Jjte
cream cheese
WasCritique
able to
of Tess
/‘—_——\ ; entify
id ¢
Cheese with
the grfga?eer
Jello-O N ;,QI’?QE{U‘(QQ'@
’-
71%
Crackers
Duo Trio
86% (500/0)
Cheese
Triangle
420/0 (330/0)
I
“Were you able to different
iate between the Samples?
Suggested products: Beverage Sweetened with as arta
Regular/iow salt or no-salt CFZCkerrsne and sug ar or Regular/lite cheese
or
— @ @’?'z‘
4 ARY
ARY A S A e S ey Lo
4 \ 5 ! ;
A 'w.;‘”, “»-“‘n»jx, ok 1% g
Y et
PO A e UJ ) g
! Upon completion of the experiment. you will be able to-
|
1. Describe textural characteristics of various foods
[; 2. Describe the flavor of some foods. '
PROCEDURE:
1. Cut two slices of bread into quarters. Place pieces separately in the toaster for the
time allotted below in Chart 1.3. If the sample starts to smoke, please remove from the
toaster. Arrange samples on a tray, label each with the number of seconds it was
heated. Please confirm the heating setting with the instructor.
2. Three samples of yogurt need to be placed in a bowl with a serving spoon and labeled
Sample 1, Sample 2 and Sample 3.
EVALUATION:
s differgntiate the
1. Write descriptions in CHART 1.3 _of each s ample so that your word
visual test and does not involve
appearance of each sample in the display. Th is is a
tasting.
e thr ee yog urt sam ple s in CH AR T14. T his exercise is
2. Identify the flavor of each of th
tion . Aft er, ans wer que sti ons 1and 2 fo und below the
designed to focus on flavor evalua
chart.
Th 5.00 v
5] 2\ | 720
>1. € ?g
E\ l?/’i,e S_ef(SO(){ properties of produc
ate similarities and differ ts that have been processed in different ways.
(.| N
en
ces of fo
ods Subjectively.
INTRODUCTION
o Although class work is, of necessity, somewh
at crowded physically and time is limited it
Still is possible to create the environme
nt needed to begin to develop evaluation skills. The
p{'Oducts of experiments should be labeled carefu
lly and arranged for scoring in a meaningful
display for all to see. Where appropriate, exteri
or evaluation of products should be conducted
before cutting into individual samples.
Students need to mark their sample plates carefully with tap
e/pen so that sample
s can be
identified when evaluation is being done in a quiet part of the labora
tory. Ideally, evaluation is
done in a tasting booth.
Evaluation is best done individually, with the notes and comments being record
ed on the
charts for the experiments. Careful comparison of experimental variation will reveal imp
s ortant
aspects of food science. The ability to evaluate food accuracy will develop gradually as carefu
l
examination and a questioning mind are used in analyzing samples in the laboratory.
Sensory testing requires individual panelists to translate their perceptions of aroma, tasizs
flavor, appearance and texture into words or the evaluation scale in the score sheet provided oy
the researcher. Your skills in doing sensory evaluations will develop with practice during the term.
Charts for the experiments in this manual will guide you and strengthen your ability to do sensory
evaluations.
PROCEDURE:
Compare sensory properties of the following products that have been prepared in different
ways:
a. Macaroni and cheese: made from scratch, packaged, canned, frozen
b. Vanilla pudding: regular, instant, pre-made
c. Corn: fresh, frozen, canned, creamed
EVALUATION:
State which type of preparation was preferred for each product using C\_—\ART 11,
Explain your choice based on personal preference and sensory properties. .
, LA yw
MACARONI
AND CHEESE
1.' Boil macaroni in a pot
for about 7-8
minutes.
Total time: 50 2. Inasmall bowl!, beat the egg
minutes .
3. ' In a large pot, melt the
butter and
2 ¢ dried elbow macaro sprinkle in the flour. Whisk
nj together over
1 whole egg mgdium-low heat. Cook for
a couple of
2 Tbsp butter minutes, whisking constantl
y. Don't let it
2 Tbsp all-purpose flour burn.
1 % c milk 4. Pourin the milk, add the mustar
d and
1 tsp dry mustard whisk until smooth. Cook until very thick,
% Ib. grated cheddar cheese about 5 minutes. Reduce the heat to low
.
2 tsp salt 5. Take 1/4 cup of the sauce and slowly
% tsp ground black pepper pour it into the beaten egg, whisking
constantly to avoid cooking the eggs. Whisk
together until smooth.
6. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the
cheese and stir to melt. Add 1/2 teaspoon salt and taste the sauce.
7. Add any additional spices if approved by the instructor.
8. Pour in the drained, cooked macaroni and stir to combine.
9. Serve while warm.
VANILLA CORNSTARCH 1. Thoroughly mix the cornstarch, sugar,
PUDDING and salt.
2. Slowly add the cold milk while stirring i
make smooth slurry.
Total time: 10 minutes 3. Gradually add the scalded milk.
4. Heat to boiling while stirring constantly
12 Tbsp cornstarch across the bottom and around the sides of the
2/3 Thbsp sugar
pan.
Few grains salt
% ¢ cold milk 5. Continue to heat the pudding until a path
% ¢ scalded milk remains when a spoon is pulled through it.
%% tsp vanilla 6. If pudding has any raw starch flavor,
%% tsp margarine cover and place over boiling water for five
minutes.
7. Add vanilla and margarine.
8. Pour into custard cups, cover tightly, and chill.
, Wfircdacts \ PERTIES I FOOD
Macaroni and Cheese o ——
with the Cheese.
Corn
I(Dnrstferred the fres
h corn. The textur
mushy), had a nice e was soft
pale yellow color, an
tasted naturally swee g
t. o
EXPERIMENT 1.2 — SENS ORY =VALI/A
OBJECTIVES: J
j‘ Upon completion of the experiment, you will be able to:
| 1. Design experiments using paired comparison test, triangle test, and duo-trio test.
: 2. Evaluate the products based on your knowledge of each test.
|
PROCEDURE:
1. Design an experiment using the following test for a product and/or a new ingredient in
the product:
Pair' ed Comparis[ on Test -— A dlfie sampkse with the
Adi rgnce test iinn w which the - sampl
a.
sa!t) is |de‘nt|fled.t s
greater level of a specific characteristic (e.g., fat, flper,
ur:jg 1 different item out of 3,
b. Triangle Test— A comparison of 3 samples, includ .
termine if the different attribute can be detecte
cte )
- -
. -
’
les are judged ag;—:mst a control to
C g)uctlftrio _ Difference test in which 2 samp
rent from the control.
| determine which of the 2 samples is diffe
EVALUATION:
on, i gle test, and duo-t-tri
trian Re ord the
rio test. .Rec
ucts usin g pair ed comp aris
Evaluate the prod
observations of each test using CHART 2.2.
, CHART 1.2= TESTS USED oy SEnso
RY
Food Items
: Ex. Regular and
Jjte
cream cheese
WasCritique
able to
of Tess
/‘—_——\ ; entify
id ¢
Cheese with
the grfga?eer
Jello-O N ;,QI’?QE{U‘(QQ'@
’-
71%
Crackers
Duo Trio
86% (500/0)
Cheese
Triangle
420/0 (330/0)
I
“Were you able to different
iate between the Samples?
Suggested products: Beverage Sweetened with as arta
Regular/iow salt or no-salt CFZCkerrsne and sug ar or Regular/lite cheese
or
— @ @’?'z‘
4 ARY
ARY A S A e S ey Lo
4 \ 5 ! ;
A 'w.;‘”, “»-“‘n»jx, ok 1% g
Y et
PO A e UJ ) g
! Upon completion of the experiment. you will be able to-
|
1. Describe textural characteristics of various foods
[; 2. Describe the flavor of some foods. '
PROCEDURE:
1. Cut two slices of bread into quarters. Place pieces separately in the toaster for the
time allotted below in Chart 1.3. If the sample starts to smoke, please remove from the
toaster. Arrange samples on a tray, label each with the number of seconds it was
heated. Please confirm the heating setting with the instructor.
2. Three samples of yogurt need to be placed in a bowl with a serving spoon and labeled
Sample 1, Sample 2 and Sample 3.
EVALUATION:
s differgntiate the
1. Write descriptions in CHART 1.3 _of each s ample so that your word
visual test and does not involve
appearance of each sample in the display. Th is is a
tasting.
e thr ee yog urt sam ple s in CH AR T14. T his exercise is
2. Identify the flavor of each of th
tion . Aft er, ans wer que sti ons 1and 2 fo und below the
designed to focus on flavor evalua
chart.
