chapter 3 evaluation of food

Chapter 2 Food PresentationChapter 3 Evaluation of Food

AT A GLANCE

By the end of this chapter, you will be able to:• Apply appropriate criteria in the

sensory evaluation of food• Identify different ways to conduct

sensory evaluation• Apply appropriate steps in

conducting sensory evaluation• State the reasons for conducting

sensory evaluation

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• Sensory evaluation is the evaluation of the sensory properties of food (appearance, flavour, texture)

• It can be carried out by the following steps:1. look at the food and describe the overall

appearance2. smell the food and describe its aroma3. cut the food and feel its texture4. chew the food and describe the taste and

mouthfeel

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Introducing sensory evaluation


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Sensory properties of food

Appearance• Involves the sense of sight• Can be described in terms of colour, size,

shape, consistency and crumb• Example: golden brown, small, round,

smooth, coarse


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Texture• Involves the senses of sight and

touch• Mouthfeel is the sensation when

we bite and chew food• Different cooking methods

produce different textures• Example: soft, chewy, crispy,

sticky, grainy


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Flavour• Flavour is produced by a combination

of taste and aroma• Taste

– The taste buds on our tongue enable us to detect the different tastes of food

– Example: sweet, spicy, bland, buttery, nutty

• Aroma – Involves the sense of smell– Detected by the nose– Example: fragrant, burnt, floral, fishy,

fruity


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Types of Sensory Tests

Ranking test• Ranking of food samples according to a

specific property e.g. sweetness• Ranking of food samples according to the

tester’s preference to find out the popularity of each food sample

Sample code Ranking order

315 2

837 1

642 3

315 642837


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Rating test• Rating of food samples

according to a scale to find out the degree of preference for each food sample

Sample code Degree of preference

315 5

837 3

642 4315 642837

1 – dislike a lot 2 – dislike moderately 3 – neutral4 – like moderately 5 – like a lot


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Triangle test• Three samples are given where one of the

samples is different from the rest. Tester is asked to identify the odd sample

• Used to find out if the difference between two similar samples can be detected

315 642837

Sample code

642

Reason(s) This sample is sweeter


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Conducting Sensory Tests

• Sensory tests should be conducted in a fair and accurate manner

• You can follow the steps below when conducting a sensory test:

Decide on the test to use1

Select the testers based on the requirements of the test2


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Prepare the response sheets • Give clear instructions • Leave enough space for testers to

write their responses3

Prepare the food samples• Label samples with code numbers• Serve samples at the same amounts

and under the same conditions4

Provide proper conditions for testing• Explain the test procedures to

testers• Provide testing booths to separate

testers• Provide a glass of water to clear the

taste after each sampling

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Conduct the test• Make sure the test area is quiet• Give testers enough time to taste

each sample• Do not allow testers to communicate

with each other

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Gather results and draw conclusions• Collect the test results• Use tables, pie charts, graphs or star

diagrams to present your findings

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Plan further actions• Make decisions based on the results

of the sensory test8


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Presenting Test Results

• Table

• Pie chart


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• Graph • Radar chart


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Radar chart• Describes the intensity of the sensory

properties of food samples by marking the scores on the axes

• Used to compare the sensory properties of two or more food samples


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Reasons for Sensory Evaluation

In the food industry, sensory evaluation is conducted to:• Check if the food product meets the standard

and remains consistent across different batches• Improve on the quality by modifying the recipe• Determine consumers’ acceptance and

preference• Compare similar food products• Investigate specific features of an ingredient or

food product, e.g. the texture of noodles

chapter 3 evaluation of food

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