DEPARTMENT OF NUTRITIONAL SCIENCES

Name: Sunaina Fatima

Class: HND Evening A

Semester: 3rd

Course Title: Experimental Foods

Course Code: FAN-505(Pr)

Credit Hours: 3(2-1)

Submitted to: Miss Fizza Waheed

 Assignment # 1

How Flavors affect Food Choices and Food Acceptability?

Flavor:
Flavor or flavour is the sensory impression of a food or other substance, and is determined
mainly by the chemical senses of taste and smell. The flavor of the food, as such, can be altered
with natural or artificial flavorants, which affect these senses.

Food Flavors are classified into three major categories:-

1 .Natural Flavors
 Herbs- Basil, mint
 Spices- Cardamom, Clove, Turmeric
 Aromatic Seeds- Aniseed, Cumin
 Fruits- Orange, Lemon
 Vegetables- Pees, Onions, Garlic
2.Processed Flavor
 Caramelized
 Roasted
 Fermented
 Toasted
 Baked
3.Added Flavor
 Natural Extracted Flavor
 Essential Oil
 Essence
 Extracts
 Synthetic Flavor
 Fruit Flavor
 Savory Flavor
Acceptability in various Food Flavors
 Natural flavor or synthetic flavors are often added to food to increase its acceptability.

 Role of added flavors has gained importance with advancement in technology being used

in food industry and development of new products such as bakery and confectionary

items, ready to eat foods, beverage ad fast food items.

 The flavor which is lost during cooking and processing can be replaced by either of the

following methods

 Adding natural flavorings and extracts:– E g:- Natural essence from fruits, essential oils

extracted from spices, Vanilla essence is prepared by extracting the essential oil from

vanilla pod with the channel.

 Adding synthetic flavors that consist of a blend of chemical which smells like the original

substances E g:- Vanillin is the synthetic flavor instead of vanilla.

 Synthetic chemicals are blended to match a natural flavor.

 Other substances which contribute towards the flavor of food are sweeteners and flavor

enhances

SWEETENERS- Sweeteners used can be

(i) Natural Sweeteners

Carbohydrate sweeteners

Nutritive Sweeteners
(ii) Artificial Sweeteners

Synthetic Sweeteners

Non-Nutritive
They do not provide calories
Sugar is added to savory dishes in minute amounts to improve the flavor of the dish.
 Assignment # 2

Part 1: Plan Your Test

Discrimination Tests

These types of tests aim to evaluate specific attributes, i.e. characteristics of products
(crunchiness). They are objective tests and include triangle, duo trio and paired comparison.

 Triangle test

1. Prepare three food samples, two of which are the same.

2. Arrange the samples in a triangle.
3. Ask the tasters to decide which of the samples are alike.
4. Record the responses from the tasters.

 Duo-Trio

1. Prepare three food samples, two of which are the same.

2. Using one of the two identical samples as a control, as the tasters to decide which of the
other two remaining samples is the same as the control.
3. Record the tasters’ responses.

 Paired Comparison Test (Discrimination)

1. Prepare two different samples of the food product you wish to test.
2. Compare one attribute, e.g. which one is smoother?
3. Record the response from the tasters.

Part 2: Products for each Test

Triangle Test:

 Nestle Fruita Vitals Kinnow Juice

 All Pure Shezan Orange Juice
Duo-Trio Test:

 Shangrila Garlic Chilli Sauce

 Knorr Chilli Garlic Sauce

Paired Comparison Test

 Euro Bake Muffins

 Dawn Bread Muffins
Multiple sample test:

Test involving more than 3 stimuli are classified as multiple sample tests.

Multiple sample test is more applicable to visual differentiation (e.g. color) and also to odour
evaluation.

For Example: Cheese (e.g. Mozzarella, cheddar, Fontina) samples are compared on the basis of
color, chewiness and odour.
 Assignment # 3

Part 1: Plan your test

Scoring
1. Food samples are scored on a scale, between dislike and like.
2. Allow tasters to evaluate samples and score (place in order of preference).
3. Record their responses.

Ranking test
1. Decide on the attribute to be ranked, e.g. crunchiness.
2. Allow tasters to evaluate samples and place them in rank order according to the presence or
absence of the attribute from very to not at all.
3. Record the responses.

Hedonic
1. Prepare the food samples.
2. Ask each taster to taste each sample in turn and tick a box, from '1 Dislike Very Much' to '5.
Like Very Much' to indicate their preference. This is a 5-point-scale. Sometime a 9-point-scale is
used.
3. The taster may also wish to make remarks about the products appearance, taste, odor and
texture.
4. Analyze the results. Which sample received the highest/lowest scores? Which sample was
preferred?

Part 2: Search Products for each Test

Scoring:

Score the crunchiness, texture and taste of Lay schips according to the scoring test.
 Attribute Score Quality description

Crunchiness 90 Excellent

Taste 80 Good

Texture 70 Fair

Ranking Test:

Rank the sweetness of Orange juice. Change the amount of sweetness in the samples.

Hedonic Rating:

Prepare fried chicken. One with half hour marination while other with one hour marination. Rate
both products utilizing hedonic ratings.
 Samples

ATTRIBUTES 517 727 467

1. Color of Surface

2. Tenderness

3. Texture

Flavor

Example of products:

 Prepare 2 samples of Mint margrita. Change the amounts of alovera in both

and rank according to 9 point hedonic scale.

Assignment # 4
Part 1: Plan your Test

Rating Test:

 Used to determine how several samples differ on the basis of a single

characteristic.
 Panellist are presented all sample with code number and are asked to rank.
 The panellist are asked to rank the coded samples according to their
preference.

1. Numerical Scoring Test:

 One or more samples are represented to each panellist.
 Panellist evaluate each sample on a specific scale for particular
characteristics indicating the rating of sample.
 The panellists are trained to follow the sensory characteristics corresponding
to the agreed quality descriptions and scores.
 1. Composite Scoring Test:
 The rating scale is defined so that specific charateristic of a product are
rated separately.
 This method is helpful in grading products and comparison of quality
attributes by indicating which characteristic is at fault in a poor product.
 It gives more information than the straight numerical method.

Senstivity Test:

 Senstivity tests are done to assess the ability of indiviual to detect different
tastes, odour and feel the specific factors like hotness.
  These tests are used to select and train panel members for evaluating the
quality of products containing spices, salt and sugar. E.g, Tomato ketchup
or sauce.
1. Threshold Test:
 Threshold test is defined as a statistically dertmined point on the stimulus
scale at which a transition ina series of sensations and judgments occur.
 There are mainly three types of threshold test as mentioned below:
i. Stimulus detection Threshold
ii. Recognition identification Threshold
iii. Terminal saturation Threshold
 These tests are also used where a minimum detectable difference of an
additive or of an off flavor are to be established.

2. Dilution Test:

 These tests are designated to establish the smallest amount of an unknown

material developed as a substitute for a standard product.
 The quality of the test material is repesented by the dilution number.
 The bigger the dilution number the better is the quality of the test material.

Part 2: Products for each Test

Rating Test:

1. Numerical Scoring Test:

2. Composite Scoring Test:

 Orange marmalade

Senstivity Test:
 Detect the difference of coldness in these samples of ice cream.