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    Sensory Evaluation Questionnaire TARO PASTILLIAS

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    8g9wm6sbwv
    This document contains a score card for sensory evaluation of Suman Cassava. It includes tables to rate treatments A, B, and C based on taste, texture, appearance, and aroma using a 7-point scaling system. It also includes tables to rate the acceptability of Suman Cassava based on questions about quality, taste, freshness, value, and preparation standards using the same 7-point scale. The document provides instructions for participants to fill out the tables as part of a sensory evaluation study.

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    Sensory Evaluation Questionnaire TARO PASTILLIAS

    Uploaded by

    8g9wm6sbwv
    13 views3 pages
    This document contains a score card for sensory evaluation of Suman Cassava. It includes tables to rate treatments A, B, and C based on taste, texture, appearance, and aroma using a 7-point scaling system. It also includes tables to rate the acceptability of Suman Cassava based on questions about quality, taste, freshness, value, and preparation standards using the same 7-point scale. The document provides instructions for participants to fill out the tables as part of a sensory evaluation study.

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    This document contains a score card for sensory evaluation of Suman Cassava. It includes tables to rate treatments A, B, and C based on taste, texture, appearance, and aroma using a 7-point scaling system. It also includes tables to rate the acceptability of Suman Cassava based on questions about quality, taste, freshness, value, and preparation standards using the same 7-point scale. The document provides instructions for participants to fill out the tables as part of a sensory evaluation study.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    13 views3 pages

    Sensory Evaluation Questionnaire TARO PASTILLIAS

    Uploaded by

    8g9wm6sbwv
    This document contains a score card for sensory evaluation of Suman Cassava. It includes tables to rate treatments A, B, and C based on taste, texture, appearance, and aroma using a 7-point scaling system. It also includes tables to rate the acceptability of Suman Cassava based on questions about quality, taste, freshness, value, and preparation standards using the same 7-point scale. The document provides instructions for participants to fill out the tables as part of a sensory evaluation study.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    SCORE CARD FOR SENSORY EVALUATION

    Part 1, Instruction: please answer of what being ask., and write check or tick (/) as your
    answer in the rating scale in the table 1 and 2 presented below.

    Name (optional): _______________________________________________________


    Age: Civil Status: ___________ Sex: ________________

    Scaling Interpretation
    7 - Likely Extremely
    6 - Likely Quite
    5 - Likely Slightly
    4 - Neither Likely or Unlikely
    3 - Unlikely Slightly
    2 - Unlikely Quite
    1 - Unlikely Extremely

    TABLE 1
    SENSORY TREATMENTS REPLICATIONS RATING SCALE
    EVALUATION 7 6 5 4 3 2 1
    A A1
    A2
    Taste A3
    B B1
    B2
    B3
    C C1
    C2
    C3
    A A1
    A2
    Texture A3
    B B1
    B2
    B3
    C C1
    C2
    C3
    A A1
    A2
    Appearance A3
    B B1
    B2
    B3
    C C1
    C2

    1/2
    C3
    A A1
    A2
    Aroma A3
    B B1
    B2
    B3
    C C1
    C2
    C3

    SCORE CARD FOR ACCEPTABILITY EVALUATION

    Scaling Interpretation
    7 - Likely Extremely
    6 - Likely Quite
    5 - Likely Slightly
    4 - Neither Likely or Slightly
    3 - Unlikely Slightly
    2 - Unlikely Quite
    1 - Unlikely Extremely

    TABLE 2
    ACCEPTABILITY EVALUATION RATING SCALE
    7 6 5 4 3 2 1
    1. What did you think about our Suman
    Cassava?
    2. How would you rate the quality of our Suman
    Cassava?
    3. Was the Suman Cassava tasty and flavorful?
    4. Was the Suman Cassava serve fresh?
    5. Was the quality of the Suman Cassava
    excellent?
    6. How would you rate the value of the Suman
    Cassava?
    7. Are proper preparation of standard followed?

    TABLE 3
    ACCEPTABILITY EVALUATION RATING SCALE
    7 6 5 4 3 2 1
    1. What did you think about our Suman
    Cassava?
    2. How would you rate the quality of our Suman
    Cassava?
    3. Was the Suman Cassava tasty and flavorful?
    4. Was the Suman Cassava serve fresh?
    5. Was the quality of the Suman Cassava
    excellent?

    2/2
    6. How would you rate the value of the Suman
    Cassava?
    7. Are proper preparation of standard followed?

    TABLE 4
    ACCEPTABILITY EVALUATION RATING SCALE
    7 6 5 4 3 2 1
    1. What did you think about our Suman
    Cassava?
    2. How would you rate the quality of our Suman
    Cassava?
    3. Was the Suman Cassava tasty and flavorful?
    4. Was the Suman Cassava serve fresh?
    5. Was the quality of the Suman Cassava
    excellent?
    6. How would you rate the value of the Suman
    Cassava?
    7. Are proper preparation of standard followed?

    Source:

    Nano – technological and biochemical technique for assisting the quality and safety of
    milk and milk products. Publisher: ICAR – National Diary Research Institution, Karnal.,
    Editor Kamal Gandhi

    End of questionnaire.
    Thank you and more power!

    3/2

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