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Lab -squash and sensory evaluation

The document outlines two experiments: the preparation of a refreshing squash beverage using watermelon and orange, and a sensory evaluation of food samples using the Duo-Trio test and Hedonic Scale. The first experiment details the materials, procedure, and quality control checks for making the squash, while the second focuses on evaluating food samples for detectable sensory differences. Both experiments emphasize the importance of proper techniques and data analysis in food preparation and sensory evaluation.

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starlinghansel
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3 views

Lab -squash and sensory evaluation

The document outlines two experiments: the preparation of a refreshing squash beverage using watermelon and orange, and a sensory evaluation of food samples using the Duo-Trio test and Hedonic Scale. The first experiment details the materials, procedure, and quality control checks for making the squash, while the second focuses on evaluating food samples for detectable sensory differences. Both experiments emphasize the importance of proper techniques and data analysis in food preparation and sensory evaluation.

Uploaded by

starlinghansel
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Experiment: Preparation of Squash from Watermelon and Orange

Objective: To formulate and prepare a refreshing squash beverage using watermelon


and orange.

Materials:

 Ingredients:
o Watermelon (ripe and chilled)
o Oranges (ripe)
o Sugar
o Lemon juice
o Water
 Equipment:

o Juicer
o Blender
o Measuring cups and spoons
o Sieve
o Mixing bowl
o Storage container (bottles/jars)
o Thermometer
o pH meter (optional)
o Refractometer (optional)

Procedure:

Preparation of Watermelon Juice:

o Cut the watermelon into smaller pieces.


o Juice the watermelon pieces using a juicer.
o Strain the juice through a fine-mesh sieve to remove any seeds or pulp.
o Measure the volume of watermelon juice obtained.

Preparation of Orange Juice:

o Juice the oranges using a juicer.


o Strain the juice through a fine-mesh sieve to remove any pulp.
o Measure the volume of orange juice obtained.

Formulation (Example - adjust based on desired sweetness and tartness):

o Watermelon Juice: 500 ml


o Orange Juice: 250 ml
o Sugar: 100 g (adjust to taste)
o Lemon Juice: 2 tablespoons
o Water: 250 ml (adjust to desired consistency)

Mixing:

o Combine watermelon juice, orange juice, sugar, and lemon juice in a mixing bowl.
o Stir well until sugar is completely dissolved.
o Add water gradually while stirring continuously to achieve the desired consistency.

Quality Control Checks (Optional):

o pH: Measure the pH of the squash using a pH meter. Ideal pH for fruit juices is
around 3.5-4.5.
o Brix: Measure the Brix (sugar content) of the squash using a refractometer. This will
help determine the sweetness level.

Cooling and Storage:

o Chill the squash thoroughly in the refrigerator before serving.


o Store the prepared squash in clean, sterilized bottles or jars in the refri

Observations:

 Record the volume of watermelon and orange juice obtained.


 Note the amount of sugar and water added.
 Record the pH and Brix values (if measured).
 Observe the color, aroma, and flavor of the prepared squash.
 Conduct a sensory evaluation (taste test) with a panel of evaluators to assess the overall
acceptability
Experiment: Sensory Evaluation of a Given Food Sample

Objective: To determine if a detectable sensory difference exists between two


samples of a given food product using the Duo-Trio test and a simple Hedonic Scale
test.

Materials:

 Food Samples: Two coded samples of the food product to be evaluated (e.g., two types of
cookies, two brands of chocolate).
 Reference Sample: A clearly identified sample of the food product.
 Coding System: Unique three-digit codes for each sample (e.g., 123, 456, 789).
 Tasting Booths: Individual booths or areas for each panelist to evaluate the samples.
 Water: Bottled water for rinsing palates between samples.
 Record Sheets: Pre-designed sheets for panelists to record their responses.
 Pencils/Pens: For panelists to record their responses.
 Hedonic Scale: A 9-point scale ranging from "dislike extremely" to "like extremely."

Procedure:

1. Duo-Trio Test:

 Preparation:

o Prepare the three samples (reference and two coded samples) according to
standardized procedures.
o Code the samples randomly.
o Provide each panelist with a record sheet and a pencil/pen.

 Instructions:
o Explain the Duo-Trio test to the panelists:

 They will be presented with a reference sample.


 Then, they will be presented with two coded samples, one of which is
identical to the reference.
 Their task is to identify the coded sample that matches the reference.

 Testing:

o Present the reference sample to each panelist.


o After a brief interval, present the two coded samples.
o Allow sufficient time for evaluation.
o Collect the completed record sheets from each panelist.

2. Hedonic Scale Test:

 Preparation:

o Prepare the two coded samples according to standardized procedures.


o Provide each panelist with a record sheet with the Hedonic Scale and a pencil/pen.

 Instructions:
o Explain the Hedonic Scale to the panelists.
o Instruct them to evaluate each sample individually based on their overall liking.
o Encourage them to use the entire scale to express their preferences.

 Testing:

o Present each coded sample to each panelist.


o Allow sufficient time for evaluation.
o Collect the completed record sheets from each panelist.

Data Analysis:

 Duo-Trio Test:

o Calculate the percentage of correct identifications made by the panelists.


o Use statistical analysis to determine if the observed results are significantly different
from chance.

 Hedonic Scale Test:

o Calculate the mean hedonic score for each sample.


o Analyze the data to determine if there are significant differences in liking between
the two samples.

Conclusion:

 Based on the results of both tests, determine if there is a detectable sensory difference
between the two samples.
 Discuss the implications of the findings for product development or quality control.

Note:

 This is a basic framework for the experiment. Specific procedures and data analysis methods
may vary depending on the research objectives and the nature of the food product.
 It is important to ensure that the testing environment is controlled and that panelists are
properly trained and motivated.
 Ethical considerations, such as informed consent and confidentiality, should be addressed.

This experiment will provide students with practical experience in conducting sensory
evaluation tests and analyzing sensory data. It will also help them understand the
importance of sensory evaluation in the food industry

Headnoic scale
Evaluator -1 Evaluator -2 Evaluator -3 Evaluator -4
Name Score Score Score Score
Colour
Texture
Aroma
Flavour/Taste

Signature

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