Experiment 2

DIFFERENCE-PREFERENCE TESTS ON BEVERGAES

I. OBJECTIVES

A. Main Objective

To know some factors affecting the accuracy of subjective tests.

B. Specific Objectives

1. To be able to make appropriate score cards for the product being tested.
2. To present samples properly for a difference-preference test.

II. REVIEW OF RELATED LITERATURE

III. EXPERIMENTAL PROCEDURE

1. DIRECTIONS

Standard procedure

1) For calamansi jice.

Prepare 2 samples. FTC formulation. Other sample is the standard To 1
sample add 10 grams sugar. Mix very well and present as triangle test.

2. For chocomilk. Use 2 formulations. The reference formulation R is the FTC

chocomilk. The unknown formulation is FTC chocomilk with added 30 ml fresh milk.
The samples are mixed and presented as single sample test.

3. For coffee.
Follow the standard formulation of coffee as indicated on the label. Add one brand of
creamer on 1 sample. Another brand on the other sample. Mix well and present as
two sample test while hot.

SENSORY EVALUATION

1. Prepare appropriate scorecards for each test. Get 10 panelist from class for
each test.
2. Conduct evaluation as directed.
3. Check the correct answers for each panelist.

IV. RESULTS AND DISCUSSION

V. SUMMARY, CONCLUSION AND RECOMMENDATIONS

VI. REFERENCES