MEMO

FOR: Ma’am Venus Q. Lagmay

FROM: Michelle B. Laluces, BSFT 3
SUBJECT: FTECH 3345: Sensory Evaluation
DATE: June 17, 2023

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Objectives: This study aims to evaluate and compare the preference or liking of different
samples, providing valuable information for product development, optimization, and decision-
making.

Sample Description: The samples we used are three different brands of ready-mix champorado
(White King, Maya, and Sarap Pinoy) for the ranking for preference test, with the addition of 1/2
cup of sugar to each sample, 5 cups of water and 100 ml of evaporated milk.

Major Findings:
The 50 panelists ranked the three samples of ready-mix champorado (White King, Maya, and
Sarap Pinoy) according to their preferences. They tasted the samples from left to right and
assigned them ranks from 1 to 3, with 1 being their most preferred and 3 being their least
preferred. Ranking for preference test is a sensory evaluation method that requires the
presentation of three or more samples, which are rank-ordered for preference with one sample
being preferred over the next (Hein et al., 2008). Usually, three to five samples are the most that
can be efficiently ranked by a consumer. This test asks the consumer to order the samples based
on preference, with a ranking of "1" meaning most preferred (Zoecklein et. al, 2000).

The results of the ranking preference test revealed clear differences in the preferences of the
panelists for the three brands of ready-mix champorado. White King obtained the highest ranking,
being the most preferred brand among the panelists, followed by Maya in the second position,
and Sarap Pinoy ranked the lowest, indicating it was the least preferred brand. This ranking order
provides valuable insights into the consumer preferences for these champorado brands.

Furthermore, statistical analysis showed a significant distinction in the rankings, with the
computed value of 11.32 exceeding the critical value of 5.99. This rejection of the null hypothesis
confirms that the observed differences in rankings are not due to chance. Overall, the combination
of the preference test results and statistical analysis highlights significant variations in preferences
for different ready-mix champorado brands, offering valuable insights for product evaluation and
improvements.

Appendix:
Table 1. Ranking for Preference Test Results
White King Maya Sarap Pinoy
1 2 3
1 2 3
1 2 3
1 2 3
1 3 2
1 2 3
1 2 3
1 2 3
1 2 3
1 3 2
1 2 3
1 2 3
1 2 3
1 2 3
1 2 3
1 2 3
1 2 3
1 2 3
1 2 3
1 3 2
1 2 3
2 1 3
2 1 3
2 1 3
2 1 3
3 1 2
3 2 1
2 3 1
2 3 1
1 2 3
2 1 3
3 1 2
3 1 2
2 3 1
3 1 2
1 2 3
1 2 3
2 1 3
3 2 1
3 2 1
3 2 1
3 2 1
2 1 3
2 1 3
3 2 1
1 3 2
3 2 1
3 1 2
2 1 3
2 3 1
87 94 119
Figure 1. Computed data of the Ranking for Preference Test

Figure 2. The three different brands of champorado that were used in the ranking for
preference test.
References:
Hein, K., Jaeger, S. R., Carr, B., & Delahunty, C. M. (2008). Comparison of five common
acceptance and preference methods. Food Quality and Preference, 19(7), 651–661.
https://doi.org/10.1016/j.foodqual.2008.06.001
Zoecklein, B.W., Fugelsang, K.C., Gump, B.H. and Nury, F.S. (2000) Wine Analysis and
Production. Aspen Publishers, Maryland. - References - Scientific Research Publishing.
(n.d.).
https://www.scirp.org/(S(lz5mqp453edsnp55rrgjct55))/reference/referencespapers.aspx?
referenceid=1483076