STATE

ZON U
LU Republic of the Philippines

NI
L

VE
CENTRA

Central Luzon State University

RSITY
COLLEGE OF HOME SCIENCE AND INDUSTRY
Science City of Munoz, Nueva Ecija
Telefax No. (+63-44) 456-7212

DEPARTMENT OF FOOD SCIENCE & TECHNOLOGY

Preparation and Serving Protocols for Machocoo (Marshmallow) Using Consumer

Acceptability Testing

Venue
 Adequate space to accommodate 8 -10 participants in isolated stations at the same
time. Stations can be open tables if booths are not available but there must be enough
separation between participants for individual evaluations

 Adequate space for sample preparation. There should be enough tables or counter
space to facilitate the preparation of the samples for evaluation.

 Well ventilated and should not have any odor that will interfere in the evaluation
 Properly maintained room temperature (around 23 to 30 oC)

 Adequately lighted (white ) room or facility

Product Handling and Storage

 All samples for consumer test should be stored at room temperature (around 23
to 30 oC).

Test Design

 Consumer Test presented in a blind and random approach

 A total of 50 panelists will be interviewed
 Panelists will be composed of 50% man and 50% woman.
 Panelists will consist of students.

Sample Preparation

 Container: odorless, disposable cup with cover will be used

 Coding: Alpha-numeric codes presented in a random way will be used
 Serving Size: approximately 30 grams sample will be served

Sample Information

 Two samples will be subjected to sensory test, 1 cookie marshmallow coated

with dark chocolate with cashew nut (machocoo) and 1 prototype.

Sample Processing

The gelatin will bloomed by dissolving 3 packs of gelatin in potable water at room
temperature and set aside for 3 minutes. Followed by boiling of solution (corn syrup; sugar;
water; and salt) at 240 °F. The boiled solution will be placed at the mixer for foaming, mixed with
cookies, then place at the greased pan for forming and left overnight. Then the chocolate (dark
and milk chocolate) will be melted using a double boiler method, after that the formed
marshmallow was shaped into heart shape and coated with melted chocolate and cashew nuts.
It will be stored at room temperature and packed with PP plastic.
Evaluation Protocol

Protocol e.g. of attributes to be Sense organ involved

evaluated
Step 1. Look at the Appearance: color and size Eyes
machocoo (marshmallow)
examine it against a white
background.
Step 2. Sniff the sample. Aromas Nose (olfactory system
Take a small sniff with your (nasal))
nose about 3 inches away
from the plastic cup.
Step 3. Hold the sample for Texture Hand
the cup and feel the texture.
Step 4. Take a small bite of Afront Taste Front of the oral cavity
the sample and then swallow
Step 5. Take a small bite of Sweetness and other taste Middle of the oral cavity
the sample and roll it around structure Olfactory system (retronasal)
the mouth using the tongue. Retro nasal flavors Trigeminal nerve
Breathe without swallowing Mouth-feel properties
the sample.
Step 6. Take another bite of Taste and flavor structures Rear of the oral cavity
the sample and swallow the
sample
Step 7. Wait for the pre- Residual taste and flavor Oral cavity including the
determined period of time Residual mouth-feel throat for the after feel.
and then determine the after- properties
taste

Prepared by:

Rochelle A. Mendoza
Sara lee T. Nuega
Jenylyn V. Ramilo
BSFT 4 Students