trial summary

In this sensory lab, panelists will test the cookie that is made by soybean dregs. Panelists required to test the sample and record the degree of they like the product (overall liking, flavour, texture and sweetness). As well as the price of how much they would like to pay for the product per 100g. Acceptance test starts with a 9-point hedonic scale (from like extremely to dislike extremely), and the results show how they like the products.

Acceptance test is called consumer sensory testing. Based on the test, it shows whether the product will be successful sold in the market. If the results of consumer testing is not very well, the product will probably fail even the marketing is good. The purpose of this laboratory test is to determine whether this new product will successful sell to the market.

Experimental Method

Acceptance Test

Sample Preparation and Presentation:

There was one kind of sample that placed in the table. The sample was mini hear shaped soybean dregs cookie. Scientists needed to prepare one small plastic cups and one tray to each panelist. Every small plastic cup needed to be labeled with a three-digit random number. Each small plastic cup was placed two cookies. Additionally, a cup of water and two pieces of soda cookies needs to provide to each panelist. When testing the sample, panelists could drink water or eat the soda cookies to make sure the accurate taste of the sample.

Experimental Design:

Panelists were asked to taste the sample and record the degree of they liked the product (overall liking, flavour, texture and sweetness), as well as the price of how much they would like to pay for the product per 100g on the acceptability-testing sheet. There was 9 degrees of acceptance, the range is from like extremely (9) to dislike extremely (1).

Sensory Panel:

There were 2 scientists and 19 panelists in this experiment, all of them were university-aged students and registered in “Nutrition 4733 Food Product Development” course in Acadia University. Scientists and panelists did not get any training or information about the experiment before the lab.

Environmental conditions:

Testing was carried out using individual sensory booths. The place that the testing took place was in Huggins room number 408; the temperature was at the room temperature. The temperature of the cookies was at the room temperature. Scientists and panelists were stayed separately. Scientists were prepared samples under white lighting. Panelists were tested samples in the separated room alone. Scientists passed the samples to panelists. No other disturbances other than scientists and panelists were separated stay in the room.

Statistical Techniques:

Panelists recorded the results on the acceptability-testing sheet, and scientists collected all panelists’ results then recorded them on the computer. Samples were tested by individual’s booth; the recorded data in the 9-point hedonic scale was from 1 to 9 (dislike extremely to like extremely).

Results

Table 1: Acceptance test for the flavour, texture, sweetness and overall liking of the sample

1. N=19

2. Means in a row with the same letter are not significantly different (95% confidence)

3. Data input onto a 9-pt hedonic scale where 1=dislike extremely and 9=like extremely

From the Table 1, the mean of the sample flavour and the overall liking of the sample is the same, as well as 5.11 is higher than the median point (4.5). It indicates panelists most like the flavour of this product. The mean of sweetness is lower than the mean of flavour, which is because this product added not too much sugar. Because the product is designed as healthy and nutritional food, it reduced the amount of sugar. The mean of texture got the lowest point; it indicates the most important of modifying the product is in texture.

Table 2: The price (per 100g) that panelists would like to pay

From the Table 2, the average of the product that panelists would like to pay per 100g is 3.12, which it is higher than the estimated price that was designed to sell ($3CAD per 200g).

Discussion

Acceptance test is to test the degree of panelist liking the product. From the results, it shows the average and standard deviation about the flavour, texture, sweetness, and overall like of the product among the 19 panelists. The highest mean score is the flavour of the product, which is also the same score as the overall liking. The texture of the product got the lowest score, some panelists referred the product was dry and tough. The reason maybe because of the product was a little bit thick. To change and improve the texture of the product is to make the product thinner and crisp. At the same time, some panelists said the product could be sweeter. The degree of sample sweetness could also be modified. The product was designed as healthy and nutritional food. But when selling the product, in order to meet most people needs, there could provide 2 kinds of the product be sold, reduced sugar and regular sweetness.

Conclusion

According to the results of acceptance test, the average score of flavour, sweetness, and overall liking are approximately around 5. It shows that the panelists would like or dislike the product, which is a median score. For the texture of the product that got the lowest points, but this could be changed and improved during producing. Finally, the product would be selling into the market. The reason is because there are no cookie company in Nova Scotia produce these kinds of cookie (use the food waste soybean dreg). In my opinion, the product could be get known of consumers and be popular in one day.

References