THESIS

1. Introduction
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There are several standard techniques in the sensory evaluation of foods
(Harry and Barbara, 1991). It is based on the panellists’ ability to verbalise product
perception in a reliable manner. After screening, training, developing an language,
and scoring the samples, the data are statistical analyses.
One of a sensory method with deliberate relationships to psychological
principles is the nine-point hedonic scale. This instrument has proven to be a durable
and useful method for the assessment of food likes and dislikes by consumers. It has a
number of salient properties; it is balanced, bipolar, contents a neutral point, and has
approximately equal psychological spacing between scale points, giving it roughly
interval priorities (Stone and Sidel, 1993).
2. Invitation and Selection of Panellist
Panellists were invited and selected based on their responses to questions
pertaining to food, interest, availability, and healthy. These subjects were then asked
to complete a series of acuity tests including odour matching, basic taste identity,
texture ranking, and a series of triangle tests.
3. Sample Presentation
Cake samples were evaluated in a soundroof, humidity-controlled sensory
room with individual booths. Panels were held once a day in the mid-morning and
afternoon three times a week for a period of 3 weeks. A total of three replications
were completed. The sample was placed in cups with plastic lids. All cups were coded
with three digit random numbers. Panellists were instructed to evaluate by using the
hedonic scale at 9 point.