UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING

TECHNOLOGY
LABORATORY REPORT
SUBMISSION FORM
To: MADAM FARAH SALINA HUSSIN Code Subject: CFD 30303
From: Student ID. No.:
1) AHMAD IRHAM BIN AMRE 55104221011
2) AIRIL HIJJAZ BIN MOHD SHAFFIE 55104221003
3) NUR ALIA ZAFIRAH BINTI MUHD SHAH RUNIZAM 55104221002
4) MUHAMMAD IRFAN BIN KAMAL 55104221007
No. of Group: 1 Date of Experiment: 10/11/2022
Title of Experiment: DIFFERENCES TESTS (DUO-TRIO TEST)

Received by: GROUP 1 Date of Submission: /2022

Note: Late submission will not be accepted.

*To be filled by the marker*
VERY VERY
POOR GOOD EXCELLENT
CRITERIA POOR GOOD
2 3 5
1 4
1.0 INTRODUCTION & OBJECTIVES (1 PAGE 2 4 6 8 10
ONLY) (TOTAL: 10%)
1. State the background to the experiment
conducted.
2. Summary of theories including formulations
related to the experimental work.
3. State the objectives of the experiment (point
form)
2.0 PROCEDURE (1 PAGE ONLY) (TOTAL: 10%) 2 4 6 8 10
1. Explain step by step used in performing this
experiment. (Include reasons for respective step if
there is any)
3.0 RESULTS AND DISCUSSIONS (MINIMUM 3 4 8 12 16 20
PAGES) (TOTAL: 20%)
1. Data are presented as deemed suitable with
complete label and units in tables and/or graphs.
2. Explanations of the referred tables and/or
graphs are presented after it.
3. Discuss on the findings and relations to the
theory and objective of experiment.
5.0 CONCLUSIONS (TOTAL: 5%) 1 2 3 4 5
1. Summary of the results to relate the findings or
results with the theory applicable to the
experiment.
6.0 REFERENCES (TOTAL: 5%) 1 2 3 4 5
1.Minimum of 4 references.
OBJECTIVE

The objective of the experiment Difference Tests was:

1. Determine whether there exists a perceptible difference concerning a given

attribute to the food sample.
2. To detect taste thresholds such as determining the concentration of a flavor in
a food product.
3. Inter prate the result of the sensory data.
INTRODUCTION

Apparently, the purpose of this experiment was to see if there was a discernible
difference in a specific attribute of the food sample. This experiment was also divided
into parts, which were preference/acceptance tests, discriminatory tests, and descriptive
tests, which are the three basic categories of sensory tests. Preference/acceptance
tests are affective tests that are based on a measure of preference or a measure from
which relative preference can be established. A panelist's response is influenced by his
personal feelings about the product.

Different testing is used to compare foods to see if they differ in any way. Only a
few of these characteristics are odor, taste, and texture. In the sensory lab, three types
of difference tests are used: the triangle test, the duo-trio test, and the paired
comparison test.

A Duo-Trio Test is an overall difference test that determines whether or not two
samples differ in their sensory properties. This method is especially advantageous: To
determine whether product variations are due to changes in ingredients, processing,
packaging, or storage.
PROCEDURES

The procedures of the experiment Difference Tests (Duo-Trio Test) were:

1. You are given some samples to taste.

2. Before started tasting each sample, rinse your mouth by using the distilled water.
3. The food sample should be tasted from left to right.
4. You may retaste the sample if it was necessary to taste.
5. Step 2 was repeated, which was to rinse your mouth with distilled water if
necessary or if you were curious about the taste.
6. After tasting the sample, determine which of the code samples is identical to [R].
RESULTS

Duo-Trio Test

Evaluation Form:

On your tray you have a marked control sample (R) and two coded samples. One
sample is identical with (R) and the other is different. Which of the coded samples is
identical with R?

168

370 (same with R)

In the duo-trio test, both samples 370 and R were seaweed. 100% of panelists
were able to determine that these two samples were the same while 0% of panelists
thought sample 168 was equal to the standard. Figure above illustrates the reasoning of
panelists as to why the off sample differed from the standard. 100% of panelists
attributed the difference as the odd sample having spicy taste.
DISCUSSION

Foods are greatly influenced by their sensory qualities, such as flavor, aroma, texture,
and appearance. In order to control human hunger and nutritional intake, meal selection
and consumption are extremely important. The main elements influencing how
consumers perceive the quality of food and drink are color, scent, and taste. However,
the flavor (the whole combination of oral and nasal stimulation) may have the greatest
influence on acceptability and willingness to consume it again. Color and appearance
are the initial quality features appealing us. The juice industry must regulate the
organoleptic properties of their goods due to the significance of not only consumer
acceptance but also of other particular elements.

Salty and briny seaweed is possible. Its texture can be anything from crunchy and
crispy to rubbery. It naturally contains a lot of glutamic acid, which gives monosodium
glutamate (MSG) its umami flavor and is a flavoring ingredient. Seaweed sheets that
have been roasted or fried are typically sold as thin square or rectangular chips and
have a flavor similar to that of regular seaweed. However, flavored seaweed snacks
come in a variety of flavors, from wasabi to teriyaki. As tasty as any thinly sliced food,
dried seaweed is rich, salty, savory, and much more. Your favorite salad, grilled fish, or
noodle soup taste excellent when topped with dried and crushed seaweed flakes. The
umami flavor of seaweed is particularly noticeable in the saline saltiness of seaweed,
which you can sense from the first mouthful. Depending on the method of preparation
and the kind of seaweed used, the flavor might range from a straightforward marine salt
taste to others.

According to the duo-trio test results, 100% of panelists were able to distinguish
between sample R and dried seaweed snack sample 168, whereas 0% were unable to
determine which of the two samples was the same as sample R. The amount of spice
was the most significant difference between the two dry seaweed snack samples,
followed by texture and color, according to the panelists who examined the changes
they discovered. In the study by Beinner et al., it was considered that the variations
between the samples of iron-fortified rice and regular rice included variations in texture,
color, and one sample's distinct taste. Overall, people liked the iron-fortified rice.

Sensory analysis is influenced by a variety of factors, which is useful for studies.

Choosing the proper test is crucial because there are so many different tests that may
be altered in sensory analysis. The small sample sizes of some tests, like the paired
comparison, duo trio, and triangle tests, enable immediate input and findings, making
them handy when comparing two objects.

CONCLUSION

In conclusion, the experiment's goal was to ascertain whether there was a

discernible difference between a food sample with respect to a particular attribute.
Based on the results, it can be concluded that the color of the dried seaweed and the
amount of people interested in eating them both influence how spicy they are. The
results of a lab experiment using descriptive analysis showed that different people place
varying values on various characteristics of food. Flavor and fragrance were the
simplest to assess because the majority of panelists used the same term to describe the
characteristics of the numerous samples in these two categories. In the duo-trio test,
100% of panelists were able to recognize which of the two samples offered the same
thing as the standard was, while 0% were unable to distinguish between dried seaweed
snack samples 370 and sample R. Following an analysis of the variations between the
two dried seaweed snacks, the panelists concluded that the level of spice was the most
notable variation, followed by texture and color. In the study by Beinner et al., it was
hypothesized that the variations between the two types of rice included alterations in the
texture, variations in color, and a distinctive flavor in one of the samples. In general,
people liked the iron-fortified rice. A study may benefit from the many aspects that affect
sensory analysis. It's important to select the right test for sensory analysis because
there are so many different types available. Certain tests, including the paired
comparison, duo trio, and triangle tests, are efficient when comparing two things since
they allow for quick feedback and findings.
REFERENCES

DIFFERENCE TESTING. (n.d.). Retrieved from BYU Sensory Lab:

https://ndfs.byu.edu/sensory-lab/difference-testing#:~:text=Difference%20testing%20is
%20used%20to,and%20the%20paired%20comparison%20test.
F.J.Heredia, M.-M. A.-M. (2013). Instrumental assessment of the sensory quality of juices.
Instrumental Assessment of Food Sensory Quality, 565-609.
Johnson, M. (2021, February 2). Duo-Trio Test. Retrieved from Society of Sensory
Professionals: https://www.sensorysociety.org/knowledge/sspwiki/Pages/Duo-Trio
%20Test.aspx
Walker, L. (n.d.). What Does Seaweed Taste Like? Retrieved from Food Gal. Food Tricks &
Tips: https://foodsgal.com/what-does-seaweed-taste-like/#:~:text=This%20could%20be
%20why%20your,are%20great%20to%20snack%20on.