Authors :
Jezzabie G. Gamis; Geraldine F. De Jesus; Rogelio B. Las Pinas Jr; Joycelyn D. Labalan; Richard Kevin Espedido
Volume/Issue :
Volume 7 - 2022, Issue 11 - November
Google Scholar :
https://bit.ly/3IIfn9N
Scribd :
https://bit.ly/3WeIGID
DOI :
https://doi.org/10.5281/zenodo.7463551
Abstract :
This study provides sensory acceptability test
of the developed products utilizing 9-point hedonic scale
score sheet and rank preference. This aim to determine
sensory acceptability of the developed product in terms
taste, color and aroma along three group of respondents
and determine the most preferred formula for each
product.
Descriptive research method was employed in this
study. On the other hand, operational principles in
selecting panelist, design of the sensory area and coding
samples were considered along the research. For the data
analysis, arithmetic weighted mean and rank were used.
Results of the research showed that sensory acceptability
of the three products (Corned Lawlaw, lawlaw in Oil and
Keywords :
Sensory Acceptability, Rank preference, 9-Point hedonic scale, Food Products
This study provides sensory acceptability test
of the developed products utilizing 9-point hedonic scale
score sheet and rank preference. This aim to determine
sensory acceptability of the developed product in terms
taste, color and aroma along three group of respondents
and determine the most preferred formula for each
product.
Descriptive research method was employed in this
study. On the other hand, operational principles in
selecting panelist, design of the sensory area and coding
samples were considered along the research. For the data
analysis, arithmetic weighted mean and rank were used.
Results of the research showed that sensory acceptability
of the three products (Corned Lawlaw, lawlaw in Oil and
Keywords :
Sensory Acceptability, Rank preference, 9-Point hedonic scale, Food Products
