Sensory Evaluation In Food

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Results and Discussion:
A. Sensory characteristics of novel biscuits: Sensory characteristics are the most important attributes of a food product. Sensory evaluation can be defined as a scientific method used to analyze and interpret the responses recorded by seeing, smelling, touching, tasting and hearing. In contemporary world, sensory evaluation is considered as essential tool for judging the quality of food products and consumer's preferences in terms of its level of acceptability. The descriptive scores for sensory attributes of biscuit samples are presented in Table 3. Results have shown that there is a significant difference (p (-- removed HTML --) 0.05) was found between T3 and T4 except flavor. Aleem Zaker et al., 2012) reported that drastic reduction was found in appearance, color, texture and flavor with every 10 per cent increase of soy flour in the basic ratio of flour mix which could be due to heat liable browning and beany flavour of baked products containing higher protein. Similar findings were observed in the present study.
Among all the treatments, the maximum (8.4) mean score for appearance was observed in T4 followed by T3 (8.3), T2 (7.7), T5 (7.3) and T1 was at last position with the score as 7.1. The scores for color ranged from 6.9 to 8.35 and the …show more content…

Physical characteristics of novel biscuits: The physical characteristics of the novel biscuits have been shown in Table 6. A significant difference (p<0.05) in weight was observed among all the five treatments. The maximum weight was attained by T5 as 10.9g followed by T4 as 10.5g whereas the minimum weight was reported as 8.3g in T1. As far as the diameter of the developed products was concerned, the range for the same has been reported from 4.19 to 4.61cm which has shown a significant decrease (p<0.05) with increase in proportion of soya flour in the flour mixture. The obtained results were found in accordance with the results reported by Venkateswari et al., 2016 and Mishra et al.,

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