Publication Date: 2022/12/20
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
DOI: https://doi.org/10.5281/zenodo.7463551
PDF: https://ijirst.demo4.arinfotech.co/assets/upload/files/IJISRT22NOV936_(1).pdf
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