Beruflich Dokumente
Kultur Dokumente
A Practical Manual
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,
Haryana,India125052.
emailvedpalp@yahoo.com
Cell +919416589819
6.2FOODANALYSISANDQUALITYCONTROL
LISTOFPRACTICALS
1. Proximateanalysisofmarketedfoodproducts
1.1. Moisture
1.2. Ash
1.3. CrudeFat
1.4. CrudeProtein
1.5. CrudeFibre
1.6. Carbohydrates
2. Detectionofadulterationinfoodproductsviz.
2.1. milk,
2.2. ghee,
2.3. honey,
2.4. spices,
2.5. pulses,
2.6. oils,
2.7. sweetsetc.
3. Detectionofnonpermittedfoodadditivesinmarketfoodsamples,
3.1. sweetsand
3.2. savoryproducts
4. Cutoutanalysisofcannedfood
5. Testofsensoryevaluation
1.1. Hedonicscale
1.2. Duotriotest
1.3. Rankingdifference
1.4. Triangletest
6. Detectionofbasictastesandtheirthresholdvalues
7. Consumeracceptabilitytrial
8. Statisticalanalysisofsensorydata
9. Laboratorypreparationoffoodproductsandtheirsensoryanalysis
10. Determinationofinsecticidesresidueingivenfoodsample
11. Visits to the quality control laboratories of the food industry, educational institutions and testing
centres
Table of Contents
Experiment1MoistureContentLabOvenMethod.....................................................................................4
Experiment2MoistureContentUsingMoistureMeter...............................................................................7
Experiment3AshTotal..............................................................................................................................10
Experiment4AshAcidInsoluble................................................................................................................14
Experiment5CrudeProteinKjeldahlMethod............................................................................................17
Experiment6CrudeFatSoxhletApparatusMethod..................................................................................28
Experiment7TotalCarbohydrates..............................................................................................................32
Experiment8CrudeFiber............................................................................................................................34
Experiment9CutouttestforCannedFisheryProducts..............................................................................39
Experiment10Detectionofadulterantsindifferentfoodproducts...........................................................43
Experiment11OrganochlorinePesticidesinWaterbyGasChromatgraphic(GC)Method.......................57
Experiment12NMethylcarbamoyloximesandNMethylcarbamatesinFinishedDrinkingWaterbyHigh
PerformanceLiquidChromatography(HPLC)................................................................................................62
Experiment13AcesulfameKDetectionandDeterminationinSweets.......................................................66
Experiment14SensoryEvaluationGeneralConcepts................................................................................71
Experiment14SensoryEvaluationTasteIdentificationTest.....................................................................80
Experiment15SensoryEvaluationTasteIntensityTests...........................................................................83
Experiment16SensoryEvaluationPreferenceTestPairedPreferenceTest............................................87
Experiment17SensoryEvaluationPreferenceTestHedonicRatingScale...............................................92
Experiment18SensoryEvaluationPreferenceTestFoodAction/AttitudeRatingTest..........................98
Experiment19SensoryEvaluationPreferenceTestPreferenceRankingTest.......................................103
Experiment20SensoryEvaluationDifferenceTestPairedComparisonTest.........................................109
Experiment21SensoryEvaluationDifferenceTestTriangleTest...........................................................120
Experiment22SensoryEvaluationDifferenceTestDuoTrioTest..........................................................126
Experiment23SensoryEvaluationDescriptiveTestDescriptiveRankingTest.......................................132
Experiment24SensoryEvaluationDescriptiveTestDescriptiveRatingTestsLineScales....................137
Experiment25SensoryEvaluationDescriptiveTestDescriptiveRatingTestStarDiagrams.................145
Appendix1SummaryofSensoryAnalysisTestsSuitablefortheClassroom..............................................155
Appendix2Scales........................................................................................................................................156
Appendix3PresentationofResults............................................................................................................162
Appendix4GlossaryofTermsUsedinSensoryAnalysis............................................................................165
Bibliography..................................................................................................................................................166
Index.............................................................................................................................................................167
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page4of168
Experiment1MoistureContentLabOvenMethod
Objective:
Tofindoutthemoisturecontentfromagivenfoodsamplebylabovenmethod.
Theory:
Uponheatingwaterevaporatesandlossofweightisequaltothemoisturecontentofmaterial.
Materials:
1. Enoughfoodsampletosupplythree20gramsamples.
2. Oven (almost any oven will do, provided the temperature can be set reliably at 130C for an
extendedperiodoftime).
3. AnalyticalBalance.
4. Tray(toplacethepaddygrainsamplesonbeforedryingintheoven).
5. Simpleplasticcontainersorsmallpaperbagstoholdgrain.
6. Pen/pencil, paper and calculator to compute the average of three samples and record the
moisturecontent.
Procedure:
1. Settheoventemperatureto130C.
2. Fromyourpaddygrainsupply,useyourscaletomeasurethree20grampaddygrainsamples.
3. Placethethreesamplesinsidetheovenandleavefor1624hours.
4. Measurethefinalweightofeachsampleafterthe16to24hours.
5. Computethemoisturecontentforeachsampleusingtheequation.
6. Younowhavethreeseparatemoisturecontentresults.Computetheaverageoftheseresultsby
addingthemtogetheranddividingby3.
Calculation:
MoistureContent(%) = {(W2W1)/(W1W)}x100
Where,
W = Weightofemptymoisturedish
W1 = Weightofemptymoisturedish+Sample
W2 = Weightofemptymoisturedish+DriedSample
Observations:
Sample
WheatFlour
Name
Weightof
WeightofEmpty WeightofMoisture
Sample Moisture
MoistureDish(W) Dish+DriedSample
Number Dish+Sample(W1)
(ingms.) (W2)(ingms.)
(ingms.)
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page5of168
Weightof
Weightof
Sample %
Moisture(W2W1) Moisture% AverageMoisture%
(W1W) RSD
(ingms.)
(ingms.)
Conclusions:
1. Dideachofyoursamplescontainapproximatelythesameamountofmoisturecontent?
2. Whatwastheaveragemoistureofallthreesamples?
3. Basedonwhatyouknowaboutcorrectmoisturecontentformilling(14%),isthepaddyriceyou
sampledreadyformilling?Whyorwhynot?
Sample
WheatFlour
Name
Weightof
WeightofEmpty WeightofMoisture
Sample Moisture
MoistureDish(W) Dish+DriedSample
Number Dish+Sample(W1)
(ingms.) (W2)(ingms.)
(ingms.)
A 34.5679 39.6384 39.5173
B 34.3369 39.7865 39.6652
C 34.1256 39.5596 39.4396
Weightof
Weightof
Sample %
Moisture(W2W1) Moisture% AverageMoisture%
(W1W) RSD
(ingms.)
(ingms.)
5.0705 0.1211 2.39
5.4496 0.1213 2.23 2.28 4.327
5.4340 0.1200 2.21
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page6of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page7of168
Experiment2MoistureContentUsingMoistureMeter
Objective:
Tofindoutthemoisturecontentfromagivensamplebyusingmoisturemeter.
Materials:
1. Moisturemeterandinstructionsforuse
2. Paddyriceenoughtoprovidethreesamplesforthemoisturemeter(approximatelyonehandful)
3. Simpleplasticcontainersorsmallpaperbagstoholdgrain
4. Pen/pencil, paper and calculator to compute the average of three samples and record the
moisturecontent
Procedure:
1. Readtheoperatorsinstructions.
2. Turnthemoisturemeteron.
3. Ensurethemachineissetforpaddyrice.
4. Fillthetrayorbowlofthemoisturetesterwithasampleofthepaddyricetobetested
5. Turnorpresstheknobuntilthemoisturereadingisdisplayed.
6. Testatleastthreesamplesandcalculatetheaverageofthethreereadings.
Observations&Calculations:
Sample
Volume
Thickness
SampleNo. Moisture%
AverageMoistureContent
%RSD
Conclusions:
1. Dideachofyoursamplescontainapproximatelythesameamountofmoisturecontent?
2. Whatwastheaveragemoisturecontentofallthreesamples?
3. Isthepaddyriceyousampledreadyformilling?Whyorwhynot?
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page8of168
Sample Paddy
Volume C
Thickness 3.25
SampleNo. Moisture%
1 10.30
2 10.40
3 10.80
AverageMoistureContent 10.50
%RSD 2.52
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page9of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page10of168
Experiment3AshTotal
Objective:
Tofindouttheashinthegivenfoodsample.
Theory:
Organicmatterisburntoffataslowtemperatureaspossible.Heatingisdoneinstages,firsttocharthe
productthoroughlyandfinallytoashat550Cinamufflefurnace.Theinorganicmatterleftafterburning
organicmatteriscooledandweighed.
Apparatus:
1. Crucible
2. HeatingPlate
3. MuffleFurnace
4. Dessicator
5. AnalyticalBalance
Procedure:
1. Placethecruciblesinmufflefurnacetoheatat550Cfor15minutes.
2. Removethecrucibles,coolinadessicatorforonehourandweighthecrucible(W).
3. Weigh2gofsampleinthecrucible(W1).
4. Keep the sample on a hot plate till smoking ceases and sample become thoroughly
charred.
5. Placethecruciblesinsidethemufflefurnaceandheatto550Cfor5to6hours.
6. Let the furnace cool and take out crucibles containing ash, clean and white in
appearance.
7. Iftracesofcarbonarestillevident,coolthecrucible,add 1 2 mlofwaterandstir
withaglassrodtobreakuptheash.Dryonsteambathandplaceinmufflefurnace
andagainheatat550C.
8. Coolthecrucibleinadessicatorandreweigh(W2)thecruciblecontainingash.
Calculation:
Ash% = {(W2W)/(W1W)}x100
Where,
W = Weightofemptycrucible
W1 = Weightofemptycrucible+Sample
W2 = Weightofemptycrucible+AshedSample
Observations:
SampleName ___________________________
WeightofEmpty WeightofSilica WeightofSilica
Sample
SilicaCrucible(W) Crucible+Sample Crucible+AshedSample
Number
(ingms.) (W1)(ingms.) (W2)(ingms.)
A
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page11of168
C
Weightof
WeightofAsh(W2 %
Sample(W1 Ash% AverageAsh%
W)(ingms.) RSD
W)(ingms.)
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page12of168
SampleName WheatFlour
WeightofEmpty WeightofSilica WeightofSilica
Sample
SilicaCrucible(W) Crucible+Sample Crucible+AshedSample
Number
(ingms.) (W1)(ingms.) (W2)(ingms.)
A 10.2569 12.2698 10.2762
B 10.2444 12.3009 10.2642
C 10.3597 12.4001 10.3801
Weightof
WeightofAsh(W2 %
Sample(W1 Ash% AverageAsh%
W)(ingms.) RSD
W)(ingms.)
2.0129 0.0193 0.96
2.0565 0.0198 0.96 0.97 2.381
2.0404 0.0204 1.00
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page13of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page14of168
Experiment4AshAcidInsoluble
Objective:
Tofindouttheacidinsolubleashfromagivenfoodsample.
Reagents:
DilHCLapproximately0.5Npreparedfromconc.HCl
Procedure:
Totheashcontainedinadish,add25mlofdil,HCl.Coverwithawatchglassandheatonawaterbathfor
10minutes.AllowtocoolandfitterthecontentsofthedishthroughaWatmanfilterpaperNo.42orits
equivalent.Washthefilterpaperwithwateruntilthewashingarefreefromtheacidandreturnittothe
dish.Keepitinanelectricovenmaintainedat13520Cforabout3hrs.Igniteinamufflefurnaceat550
6000Cfor1hr.
Cool the dish in a dessicator and weigh. Repeat the process of igniting in muffle furnace, cooling and
weighingathalfhoursintervaluntilthedifferenceinmassbetween2successiveweighingsislessthan1
mg.Note:thelowestmass.
Calculation
%AshInsolubleash(ondrybasis)
100( W2 W)
( W1 W)
%bymass=
Where
W2 Massingofdish+acidinsoluble
W Massingofemptydish
W1 Massingofdishwiththedriedmaterial
ObservationandResult
Acidinsolubleash%ofagivensample
100(37.7816 37.7786)
( 45.7786 37.7786)
100 0.0030
0.037 %
= 8
Where
W2 = 37.7816g
W1 = 45.7786g
W = 37.7786g
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page15of168
Sample
WheatFlour
Name
WeightofSilica WeightofSilicaCrucible+Acid
Sample WeightofEmptySilica
Crucible+Sample InsolubleAshedSample(W2)
Number Crucible(W)(ingms.)
(W1)(ingms.) (ingms.)
A 10.2569 12.2698 10.2641
B 10.2444 12.3009 10.2521
C 10.3597 12.4001 10.3671
Weightof WeightofAcid
AcidInsoluble
Sample(W1 InsolubleAsh(W2W) AverageAcidInsolubleAsh% %RSD
Ash%
W)(ingms.) (ingms.)
2.0129 0.0072 0.36
2.0565 0.0077 0.37 0.36 1.604
2.0404 0.0074 0.36
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page16of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page17of168
Experiment5CrudeProteinKjeldahlMethod
Objective:
Tofindouttheamountofcrudeproteininagivenfoodsample.
Introduction
The protein content of foods can be determined by numerous methods. The Kjeldahl, nitrogen
combustion (Dumas) and infrared spectroscopy methods for protein analysis are based on nitrogen
determination.ThemethodsarefromtheOfficialMethodsofAnalysisofAOACInternational(1),andare
usedcommonlyinresearchlaboratoriesworkingonproteins.
Theory
Nitrogen is one of the five major elements found in organic materials such as protein. This fact was
recognizedbyaDanishchemist,JohanKjeldahl,whouseditasamethodofdeterminingtheamountof
protein in samples taken from a wide variety of organisms. In 1883 Kjeldahl presented to the Danish
Chemical Society a method (much revised since his day) for determining the amount of nitrogen in
mixturesofsubstancescontainingammoniumsalts,nitrate,ororganicnitrogencompounds.
The central basis used in this procedure is the oxidation of the organic compound using strong sulfuric
acid. As the organic material is oxidized the carbon it contains is converted to carbon dioxide and the
hydrogenisconvertedintowater.
Thenitrogen,fromtheaminegroupsfoundinthepeptidebondsofthepolypeptidechains,isconverted
toammoniumion,whichdissolvesintheoxidizingsolution,andcanlaterbeconvertedtoammoniagas.
TheKjeldahlmethodofnitrogenanalysisistheworldwidestandardforcalculatingtheproteincontentina
widevarietyofmaterialsrangingfromhumanandanimalfood,fertilizer,wastewaterandfossilfules.
Principle
TheKjeldahlprocedurecanbebasicallydividedintothreeparts:(1)digestion,(2)distillation,(3)titration.
In the digestion step, organic nitrogen is converted to an ammonium in the presence of a catalyst at
approximately 370C. In this experiment, the sample is digested in H2SO4, using Copperbased catalyst,
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page18of168
convertingNtoNH3whichisdistilledandtitrated.
Sulfuricacid
Protein (NH4)2SO4
Heat,catalyst
InthedistillationstepthedigestedsampleismadealkalinewithNaOHandthenitrogenisdistilledoffas
NH3.ThisNH3istrappedinaboricacidsolution.
(NH4)2SO4+2NaOH2NH3+Na2SO4+2H2O
NH3+H3BO3(boricacid) NH4+H2BO3
(borateion)
TheamountofammonianitrogeninthissolutionisquantifiedbytitrationwithastandardHClsolution.A
reagent blank is carried through the analysis and the volume of HCl titrant required for this blank is
subtractedfromeachdetermination.
H BO +H+ H3BO3
2 3
Thisanalysisdeterminestotalnitrogenandnotusablenitrogenandthisisthereasonitiscalledacrude
proteinanalysis.
Athreestepprocedure
TheKjeldahlmethodconsistsofthreesteps,whichhavetobecarefullycarriedoutinsequence:
1. thesampleisfirstdigestedinstrongsulfuricacidinthepresenceofacatalyst,whichhelpsinthe
conversionoftheaminenitrogentoammoniumions,
2. theammoniumionsarethenconvertedintoammoniagas,heatedanddistilled.Theammoniagas
isledintoatrappingsolutionwhereitdissolvesandbecomesanammoniumiononceagain,
3. finally the amount of the ammonia that has been trapped is determined by titration with a
standardsolution,andacalculationmade.
StepOne:DigestionoftheSample
Thisisthemosttimeconsumingstepintheanalysis.Thepurposeofthisstepistobreakdownthebonds
thatholdthepolypeptidestogether,andconvertthemtosimplerchemicalssuchaswater,carbondioxide
and,ofcourse,ammonia.
Suchreactionscanbeconsiderablyspeededupbythepresenceofacatalystandbyaneutralsubstance,
such as potassium sulfate (K2SO4), which raises the boiling point of the digesting acid and thus the
temperatureofthereaction.
Catalysts are also used to help in the digestion process; many different one have been tried including
selenium,mercury,copper,orionsofmercuryorcopper.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page19of168
Digestionisaccomplishedby:
1. Weighingoutapproximately1gmofthesamplecontainingprotein,makinganoteoftheweight,
and placing the sample into a digestion flask, along with 1215 ml of concentrated sulfuric acid
(H2SO4).
2. Addingsevengramsofpotassiumsulfateandacatalyst,usuallycopper.
3. Bringing the digestion tube/flask and mixture to a "rolling boil" (about 370oC to 400oC) using a
heatingablock.
4. Heating the mixture in the tube/flask until white fumes can be seen, and then continuing the
heatingforabout6090mins.
5. Coolingthetube/flaskandcautiouslyadding250mlsofwater.
StepTwo:Distillation
The purpose of the next step, distillation, is to separate the ammonia (that is, the nitrogen) from the
digestionmixture.Thisisdoneby,
1. raisingthepHofthemixtureusingsodiumhydroxide(45%NaOHsolution).Thishastheeffectof
changingtheammonium(NH4+)ions(whicharedissolvedintheliquid)toammonia(NH3),whichis
agas.
2. separatingthenitrogenawayfromthedigestionmixturebydistillingtheammonia(convertingit
toavolatilegas,byraisingthetemperaturetoboilingpoint)andthentrappingthedistilledvapors
inaspecialtrappingsolutionofabout15mlHCl(hydrochloricacid)in70mlofwater.
3. removingthetrappingflaskandrinsingthecondenserwithwatersoastomakesurethatallthe
ammoniahasbeendissolved.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page20of168
StepThree:Titration
Astheammoniadissolvesintheacidtrappingsolution,itneutralizessomeoftheHClitfindsthere.What
acid is left can then be "back titrated", that is titrated with a standard, known solution of base (usually
NaOH).Inthiswaytheamountofammoniadistilledofffromthedigestivesolutioncanbecalculated,and
hencetheamountofnitrogenintheproteindetermined.
Thequantitiesofacid,andhenceammoniaaredeterminedby,
1. adding an indicator dye to the acid/ammonia trapping solution. This dye should turn a strong
color,indicatingthatasignificantamountoftheoriginaltrappingacidisstillpresent.
2. puttingastandardsolutionofNaOH(sodiumhydroxide)intotheburet(alongtubewithatapat
the end),andslowly, slowly addingsmall amountsofthesodiumhydroxidesolutiontotheacid
solutionwiththedye.
3. watching for the point at which the dye turns orange, indicating that the "endpoint" has been
reachedandthatnowalltheacidhasbeenneutralizedbythebase.
4. recordingthevolumeoftheneutralizingbase(sodiumhydroxidesolution)thatwasnecessaryto
reachtheendoint.
5. performingacalculationtofindtheamountofammonia,andthusnitrogen,thatcamefromthe
originalsample.
Calculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page21of168
Onemoleofammoniacomingfromthedigestionmixture(andhencefromtheoriginalprotein)will
neutralizeexactlyonemoleoftheacidinthetrappingflask.
Thefirstcalculation,therefore,istofindthenumberofmolesofammoniathathavebeenproducedand
thentrappedfromyoursample(s).
Thisisdoneby,
calculatingthenumberofmolesofacidinthetrappingflaskoriginally(beforeanyammoniawas
trapped)bymultiplyingthemolarityoftheacidsolutionbythevolumeofthetrappingsolution
molesofacid=molarityofacidxvolumeusedinflask
(molesA=MxV)
calculatingthenumberofmolesofbase(NaOH)thatwereaddedfromtheburettoneutralizethe
remainingacid(thatNOTneutralizedbytheammonia).
molesofbase=molarityofbasexvolumeaddedfromburet
(molesB=MxV)
subtractingthe"molesofbase"addedfromthe"molesofacid"presentatthebeginning,toget,
thenumberof"molesofammonia"comingfromtheprotein,
thenumberof"molesofammonia"isthesameasthe"molesofnitrogen",
so...tocalculatethenumberofgramsofnitrogenintheoriginalsampleofprotein,multiplythe
"molesofnitrogen"bytheatomicmassofnitrogen(massofatomsofnitrogen),
gmsnitrogen=molesnitrogenxatomicmass
(gN=molesNx14.0067)
percentNitrogen
Thepercentageofnitrogenfoundintheorginalsamplecannowbecalculatedby:
%nitrogen=(gmsnitrogen/gmssample)x100
%N=(gN/gS)x100
Itisalsopossibletocalculatetheamountofcrudeproteininthesample.Althoughtherearedifferences
betweendifferentsamples,theamountof"crudeprotein"(CP)canbefoundbymultiplingthepercent
Nitrogenbyafactor(usually6.25).
CP=%Nx6.25
Apparatus/Instrument/Chemicals/Samples
Sulfuricacid98%min.
Catalysttabletstobeused:KjeltabsCX
Causticsoda32%
Boricacidsolution2%
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page22of168
IndicatorSolutionM5(Merck)orsimilar
Standardacid0.1Norc=0.1mol/,alternativelysulfuricacid0.1Norc=0.05mol/l
Mechanicalcomminutinginstrument
Analyticalbalance(0.001g)
KjeldahldigestionblockKjeldatherm,Turbotherm,flaskheaterforKjeldahlflaskwithwideneck
opening
VapodestdistillationSystem
Burette,50mlnominalcapacity,withascaleon0.05mlortitrationsystem(notwiththeVap50)
orpHmeterwithcombinedelectrode
Procedure
1. SamplePreparation
1. Weighaccurately2.00gcomminutedsampleasastartonapieceofafilterpaper.
2. Storethesampleairtightsothatanychangesordecayofthecompositionisavoided.Priortothe
analysisthesampleshouldbeatroomtemperature.Theexaminationofthethuspreparedsample
hastobedonewithinthefollowing24h.
2. Digestionchemicals
1. The chemicals are added. Sulfuric acid is used to wash down any sample residue, which might
remainattheglasswalls.
Chemicals
Sulfuricacid 20ml
Kjeltabs 2
Indicatorsolution
M5
Standardacid0.1Norc=0.1mol/L;
alternativelysulfuricacid0.1Nor
c=0.05mol/L
3. DigestionwithKjeldatherm
WhenworkingwithaKjeldathermSystemwith250mlKjeldathermdigestiontubes,thefollowing
digestionparametersarerecommended:
Foamingduringthedigestionhastobeexpected,however,thefoamingshouldnotgohigherthen
2/3oftheglass.
Ifexcessivereactionsshouldoccur,takeouttheinsertrack.
Duringthedigestionblackparticlesremainingattheglasswallarewashedbackwithcondensing
sulfuricacid.
Thesampleglasshastobetranslucentafterthedigestioninordertoobtaingoodresults.
4. DigestionwithTurbotherm
WhenworkingwithaTurbothermSystemwith250mlKjeldathermdigestiontubes,thefollowing
programparameterarerecommended:
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page23of168
5. DigestionwithFlaskheater
ForSerialFlaskHeaterwith500or750mlKjeldahlflaskwithwideneckopeningthefollowing
procedureisrecommended:
6. Suction
Duringtheentiredigestionperiodthescrubbershouldbeon.About1200mlofa15%causticsoda
isrecommendedforthewashingbottle;thisamountissufficienttoneutralizedigestiongasesof
about60digestions.
Thecoolingoffperiodaftertheliftingoftheinsertrackorthecoolingoffperiodafterturningoff
theheatingisabout30minutes;duringthistimethescrubbershouldbeworkingaswell.
7. Distillation
After the digested sample has cooled off the water steam distillation is done according to the
followingprogram:
Programparameter Vap50
Wateradditionins 9
NaOHadditionins 8
Reactiontimeins 0
Distillationtimeins 240
Steamoutputin% 100
Suctionsampleins 25
Boricacidadditionins 6s
Suctionreceiverins 25
Titration Auto
Calculation Auto
8. Titration(isdoneautomaticallywhenusingtheVap50)
34dropsofanindicatormixtureM5areaddedtothereceivingsolutionanditisthentitrated
with0.1Ntitrationacidtillthecolorchangesfromgreentogrey/violet.
If the determination of the endpoint is done with a pHmeter or a titrator, the addition of the
indicatormixtureisobsolete.
9. BlankValue
Forthedeterminationoftheblankvaluetheanalysis(digestionanddistillation)isrunjustusing
thegivenchemicals.
The consumption of those chemicals has then to be taken into account when the calculation is
done.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page24of168
10. Calculation
%N=1.4007*c*(VVb)
Sampleweight(g)
c:Concentrationofthestandardacidsolution:Hydrochloricacid0.1Norc=0.1mol/l
Alternative:sulfuricacid0.1Norc=0.05mol/l
V:Consumptionofthestandardacidinml(Sample)
Vb:Consumptionofthestandardacidinml(BlankSample)
%rawprotein=%N*6.25
NitrogentoProteinConversionFactorsforVariousFoods
Product Factor
Eggormeat 6.25
Dairyproducts 6.38
Wheat 5.70
Othercerealgrainsoroilseeds 6.25
Almonds 5.18
PeanutandBrazilnuts 5.46
Othertreenutsandcoconut 5.30
Soybeanproducts 6.08
ProteinbyKjeltec
Principle
All nitrogen in the sample is converted to NH4+ by digestion with concentrated H2SO4 and H2O2 using
inorganicsaltcatalystsatahightemperature.Thesolutionisthenmadealkaline(withNaOH)andsteamis
passedthroughandtheammoniaisdistilledintoasolutionofboricacidthatcontainsanindicator(methyl
orange).Finallythedistilledammonia,nowdissolvedintheboricacid,istitratedagainst0.1MHCl.
The Kjeldahl method described above is the standard method for determining protein content. The
Kjeltecisasemiautomatedversionofthismethod.
1Digestion
WearGlovesandSafetyGlassesthroughoutthisProcedure
1. Collect two Kjeldahl digestion tubes and label them with a permanent marker close to the top.
Alwayscarrytheminatuberack(sharewithyourcolleagues).
2. Accuratelyweighout(tonearestmg)induplicateapproximately0.1gofdrysampleontoafilter
paper(W1).
3. If using a wet sample, pipette about 1 g (to nearest mg) directly into the bottom of a labelled
digestiontube.
4. Foldupthepapercontainingthedrysampleandcarefullytransferthewholeparceltoalabelled
digestiontube.
5. Placeafilterpaperinafurtherdigestiontubetoactasablank.
6. Add 2 catalyst tablets (copper sulphate + potassium sulphate) to each tube. Then add 10 cm3
concentratedH2SO4andmixbygentleswirling.Takecare.Seethedemonstratorbeforemaking
theseadditions.
7. Now add 10 cm3 H2O2 in a fume cupboard and beware of frothing. Add the peroxide slowly at
first.
8. Placethe tubes inthe digestion block and digestuntilclear(30minutes to 2 hours).Checkthat
therearenoblackcarbonparticlesvisible.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page25of168
9. Allowthetubestocooluntilbarelywarmbutstillliquid.Thenaddapproximately70cm3 distilled
water.
2 DistillationandTitration
a) Inturnplacethetubesintothedistillationunitandtwisttoseal.Ifthisisnotdoneproperlythetube
contentsmayleakoutandtheresultsbeuseless.
b) Closethedoorontheapparatusandstartthecycle.
c) Theexactsequencewilldependonwhichinstrumentyouareusing.
d) The apparatus will automatically add alkali to the tube and then bubble steam to distil off the
ammonia.Thisiscollectedinboricacid.TheFossKjeltecmachineusedboriccontainingindicatorbut
theBuchimachinemeasurepH.Thetitrationisautomatic.Thevolumeofacidusedisdisplayedonthe
front of the apparatus. With both instruments the results are saved and can be accessed later if
necessary.
e) When the titration is finished the tubes will be emptied automatically. Record the volume of acid
used.
f) Insertthenexttubeandcontinue.
Weightoffoodsample =W1
Volumeofacidinsampletitration=V1
Volumeofacidinblanktitration=BL
Concentrationofacid,M=0.1M
Seebelowforcalculationoftotalandpercentagevalues
TotalNitrogenandProteininthefood,measuredindrysample:
TotalNitrogen=(V1BL)x0.1x0.0014xTotalDryMatterofFood
W1
where0.1ismolarconcentrationoftheHCland0.0014isfactorforequivalenceofHCltoNH3
Toconverttoproteinmultiplybytheappropriatefactor:
x6.25formeatandgeneralprotein
x6.38formilkprotein
x5.70forcerealprotein.
NBThesearenotperfectandyoumustchooseaccordingtothemajortypeoffoodinthesample.In
mostcasesthiswillbethefirstone.
PercentageNitrogenandProtein
Inoriginal,wetsample:
Nitrogen,%=(V1BL)x0.1x0.0014x100x%DryMatter
W1100
Toconverttoproteinmultiplybytheappropriatefactor:
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page26of168
x6.25formeatandgeneralprotein
x6.38formilkprotein
x5.70forcerealprotein.
NBThesearenotperfectandyoumustchooseaccordingtothemajortypeoffoodinthesample.In
mostcasesthiswillbethefirstone.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page27of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page28of168
Experiment6CrudeFatSoxhletApparatusMethod
Objective:
Tofindouttheamountofcrudefatinagivenfoodsample.
Principle:
A Soxhlet extractor is a piece of laboratory apparatus invented in 1879 by Franz von Soxhlet. It is a
proceduretoremovelipids(fats)fromfood.Asolventisusedtowashthesolidusingarefluxapparatus.
The sample is dried and ground and placed in a tube above the extraction solvent. When heated, the
solventevaporatesintoagas,thencoolsintoaliquidinacondenser.Itthenleaksintothesampletube.
Thiscontinuesseveralhoursuntilthelipidisremovedfromthesample.Thesolventisevaporatedoff,and
theamountoflipidisdetermined.
Apparatus
Soxhlet extraction apparatus A glass Soxhlet extraction apparatus of suitable size (100 mL) for
containing the sample and a 250 mL collection flask is required for the conventional Soxhlet
procedure. An automated extraction apparatus (Brinkmann Buchi B810 or equivalent) with
circulatingoilbathandassociatedglasswareisrequiredfortheautomatedSoxhletprocedure.
Alundum extraction thimbles Medium porosity (10 15 mm pore), sized to fit the Soxhlet
extractor.
AnalyticalbalanceSensitiveto0.1mg.
RotaryevaporatorwithvacuumandwaterbathRotaryevaporatorequippedwitha"bump"trap,
condenser,receivingvessel,andvacuumsourcesufficienttopullavacuumoflessthan150torr.
VacuumovenordryingovenVacuumovenshouldbecontrollabletoatemperatureof401C
andvacuum ofbetween 75to100torr.Ifdryingovenisusedinplaceofthevacuumoven,the
dryingovenmustbeabletomaintain452C
ReagentsandMaterials
Ethylalcohol,95%inwater(190proof),USPgrade.
Boilingchips.
Glasswool.
Buchnerfunnel.
Desiccator.
Procedure
1. DrytheSoxhletextractionthimbleat105Ctoconstantweight.Remove,cooltoroomtemperaturein
adesiccator,andweightothenearest0.1mg.
2. Carefullyaddthesampletotheextractionthimble.Donotoverfillthethimble,leaveatleasta1cm
gapbetweenthesampleandthetopofthethimble.Weighthefilledthimbletothenearest0.1mg.
Placeaplugofglasswoolontopofthesampletopreventsamplelossduringtheextraction.
Note: Samples for total solids determination (following Laboratory Analytical Procedure #001,
DeterminationofTotalSolidsandMoistureinBiomass)mustbeweighedoutatthesametimeas
the samples for the extractives determination. If this determination is done at a later time, an
errorinthecalculationoftheamountofextractiveswillbeintroduced,sincethemoisturecontent
ofabiomasssamplecanchangerapidlywhenexposedtoair.
3. Placeseveralboilingchipsintoaclean,dryreceivingflaskorbeaker.Weighthecontainer,withchips,
tothenearest0.1mgandrecordasthetareweightofthecontainer.
4. ForaconventionalSoxhletextraction(thisprocedurewasreproducedfromtheChemicalTechnologies
ResearchBranchProcedure#001c,DeterminationofExtractivesContent):
4.1. AssembletheSoxhletapparatususingatleast160mLof95%ethanol.Insertthethimbleandheat
atrefluxfor24hours.Periodicallychecktherefluxrateandadjusttheheatingratetogivefourto
fivesolventexchangesperhourintheSoxhletthimble.Approximately100120solventexchanges
arerequiredduringthe24hourperiod.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page29of168
4.2. Whentheextractiontimeiscomplete,removethethimbleandcarefullytransferthesampletoa
Buchner funnel. Remove any residual solvent by vacuum filtration and wash the sample
thoroughly with 95% ethanol, collecting all of the filtrate. Allow the biomass to air dry in the
Buchnerfunnelwhileitisstillattachedtothevacuumsystem.
4.3. CombinethefiltratefromthepreviousstepandanysolventfromtheuppersectionoftheSoxhlet
apparatus with the solvent in the 250 mL flask. Place the flask on the rotary evaporator and
removethesolventundervacuum.Useawaterbathtemperatureof455Ctoheattheflask
duringevaporation.
4.4. After all of the visible solvent is removed by the rotary evaporator, place the flask in a vacuum
oven(75100torr)at401Cfor241hour.Removetheflaskatthistimeandallowtocoolto
roomtemperatureinadesiccator.Weightheflaskandrecordthistotalweighttothenearest0.1
mg.
AschematicrepresentationofaSoxhletextractor
1:Stirrerbar2:Stillpot(thestillpotshouldnotbeoverfilledandthevolumeofsolventinthestillpot
shouldbe3to4timesthevolumeofthesoxhletchamber)3:Distillationpath4:Thimble5:Solid6:Siphon
top7:Siphonexit8:Expansionadapter9:Condensor10:Coolingwaterin11:Coolingwaterout
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page30of168
MechanismofSoxhletextractor
Calculations
1. Calculatetheovendryweightofthesample,usingtheaveragetotalsolidscontent.
2. Calculatetheamountofextractivesinthesample,onapercentdryweightbasis.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page31of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page32of168
Experiment7TotalCarbohydrates
Objective
Tofindouttheamountoftotalcarbohydratesinagivenfoodsample.
Theory
Carbohydratesaretheimportantcomponentsofstorageandstructuralmaterialsintheplants.Theyexist
as free sugars and polysaccharides. The basic units of carbohydrates are the monosaccharides which
cannot be split by hydrolysis into more simpler sugars. The carbohydrate content can be measured by
hydrolyzing the polysaccharides into simples sugars by acid hydrolysis and estimating the resultant
monosaccharides.
Principle
Carbohydratesarefirsthydrolysedintosimplesugarsusingdilutehydrochloricacid.Inhotacidicmedium
glucose is dehydrated to hydroxymethyl furfural. This compound forms with anthrone a gree colored
productwithanabsorptionmaximumat630nm.
Materials
2.5NHCl
AnthroneReagent:Dissolve200mganthronein100mLoficecold95%H2SO4.Preparefreshbefore
use.
Standard Glucose: Stock Dissolve 100mg in 100mL water. Working standard 10mL of stock
dilutedto100mLwithdistilledwater.Storerefrigeratedafteraddingafewdropsoftoluene.
Procedure
1. Weigh100mgofthesampleintoaboilingtube.
2. Hydrolyse by keeping it in boiling water bath for 3 hours with 5mL of 2.5 NHCl and cool to room
temperature.
3. Neutraliseitwithsolidsodiumcarbonateuntiltheeffervescenceceases.
4. Makeupthevolumeto100mLandcentrifuge.
5. Collectthesupernatantandtake0.5and1mLaliquotsforanalysis.
6. Prepare the standards by taking 0, 0.2, 0.4, 0.6, 0.8 and 1mL of the working standard. 0 serves as
blank.
7. Makeupthevolumeto1mLinallthetubesincludingthesampletubesbyaddingdistilledwater.
8. Thenadd4mLofanthronereagent.
9. Heatforeightminutesinaboilingwaterbath.
10. Coolrapidlyandreadthegreentodarkgreencolorat630nm.
11. DrawastandardgraphbyplottingconcentrationofthestandardontheXaxisversusabsorbanceon
theYaxis.
12. Fromthegraphcalculatetheamountofcarbohydratepresentinthesampletube.
Calculation
mgofglucose
Amountofcarbohydratepresentin100mgofthesample= Volume of test X100
sample
Note
Coolthecontentsofallthetubesonicebeforeaddingicecoldanthronereagent.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page33of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page34of168
Experiment8CrudeFiber
Objective
Tofindouttheamountofcrudefiberinagivenfoodsample.
Theory
Crudefiberconsistslargelyofcelluloseandlignin(97%)plussomemineralmatter.Itrepresentsonly60%
to80%ofthecelluloseand4%to6%ofthelignin.Thecrudefibercontentiscommonlyusedasameasure
of the nutritive value of poultry and livestock feeds and also in the analysis of various foods and food
productstodetectadulteration,qualityandquantity.
Principle
Duringtheacidandsubsequentalkalitreatment,oxidativehydrolyticdegradationofthenativecellulose
and considerable degradation of lignin occur. The residue obtained after final filteration is weighed,
incinerated,cooledandweighedagain.Thelossinweightgivesthecrudefibercontent.
Materials
1. Sulphuric acid solution (0.255 0.005N) : 1.25g concentrated sulphuric acid diluted to 100mL
(concentrationmustbecheckedbytitration)
2. Sodium hydroxide solution (0.313 0.005N) : 1.25g sodium hydroxide in 100mL distilled water
(concentrationmustbechecedbytitrationwithstandardacid)
Procedure
1. Extract2gofgroundmaterialwithetherorpetroleumethertoremovefat(Initialboilingtemperature
3538Candfinaltemperature52C).iffatcontentisbelow1%,extractionmaybeomitted.
2. After extraction with ether boil 2g of dried material with 200mL of sulphuric acid for 30min with
bumpingchips.
3. Filterthroughmuslinandwashwithboilingwateruntilwashingarenolongeracidic.
4. Boilwith200mLofsodiumhydroxidesolutionfor30min.
5. Filterthroughmuslinclothagainandwashwith25mLofboiling1.25%H2SO4,three50mLportionsof
waterand25mLalcohol.
6. Removetheresidueandtransfertoashingdish(preweigheddishW1).
7. Drytheresiduefor2hat1302C.Coolthedishinadesiccatorandweigh(W2).
8. Ignitefor30minat60015C.
9. Coolinadesiccatorandreweigh(W3).
Calculation
Lossinweightonignition(W2W1)(W3W1)
%crudefiberingroundsample= x100
Weightofthesample
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page35of168
DeterminationofCrudeFibreUsingFibrebag(GerhardtMethod)
Objective
Todeterminefibrecontentinwholebranbreadandspinach.
Apparatus/Instrument/Chemicals/Samples
Hotplate
1LBeakerglasswithoutspoutandglasscondenserwithriffle
FibreBagCarouselfor6FibreBagswithbayonetcoupling
Bagwith100FibreBags
Glassspacer
Accessory:crucibleforincineration
DryingChamber,Temp.105C
Mufflefurnace,Temp.600C
Waterheater
Desiccator
Timeroralarmclock
Analyticalbalance
Fumecabinet
Sulfuricacidc(H2SO4)=0.13mol/l
Potassiumhydroxidesolutionc(KOH)=0.23mol/l
Petroleumether,boilingrange40to60
Waterdistilledordemineralized
SodiumHydroxidec(NaOH)=0.313mol/l
Hydrochlorideacidc(HCl)=0.1mol/l
SystemDescription:
1. Preparation
a. FibreBagisdriedat1051Cfor1hinthedryingchamber.TheweightoftheFibreBagisthevalue
Aforthebalanceprotocol.WhenstoringtheFibreBagsinadesiccatortheyonlyhavetobedried
onceandthen,canbeweighteddirectly.
b. Put 1g sample into the FibreBag and weight with 1 mg preciseness; this gives value B for the
weighing protocol. A determination of the blank value should be done parallel to the regular
analysis. The value should be 1 mg/FibreBag. The dry matter of the sample should be
determinedseparatelyandisimportantforthecalculationofthecontent(resultrelatedtothedry
matter).
c. PuttheglassspacerintotheFibreBagandinsertthebagincarousel.
d. Defattingofthesample,especiallyimportantforsampleswithafatcontentof5%:Immerse
the carousel three times in a row into 100ml 40/60 petroleum ether. By turning it as well as
moving it up and down the sample is defatted. This facilitates the washing and filtration, which
will follow. Furthermore, no crude fibre content is lost. Throw away the first petroleum ether
fractionbutthefollowingcanbereused.Afterashortdryingprocessinthefumecupboard(about
2minutes),immersethecarouselinthefirstwashingsolution.
2. WashingPhaseI(Instrumentmethod)
a. Measure360mlH2SO4=0.13mol/lintothefirstbeaker.
b. Attachhandlingtooltothecarouselandloweritgentlyintothebeaker.
c. Mixit by rotating the carousel for about 1 minute sothat the sample is entirely soaked
andmakesurethattheFibreBagisfilledwithwashingsolution.
d. Placethebeakeronthehotplate,whichhasbeenpreheatedforabout5minutes.
e. Bring ittoaboil by setting itfull (takes about35minutes); reduce thehotplatesetting
whenitstartstoboil(atabout90C).
f. Adjustthehotplatesettingtoobtainaverygentlesimmeringforabout30minutes.During
thisboilingstagethesampleshouldfloatfreelyintheFibreBag.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page36of168
g. This can be helped by gently rotating the carousel with the handling tool or by softly
swirlingthebeaker.
h. After exactly 30 minutes from the boiling point remove the beaker from the hotplate.
Also, take the carousel out of the beaker using the handling tool thus draining the acid
fromtheFibreBag.
i. Washingoutoftheacid:
1. Discardtheacidandsolubleswithinthebeaker.
2. Rinsethecarouselseveraltimeswithhotwater.
3. WashingPhaseII(InstrumentMethod)
a. Measure360mlpotassiumhydroxidesolutionc(KOH)=0.23mol/lintothebeaker.
b. Attach handling tool to the carousel and lower it gently into the beaker of solution. Mix it by
rotatingthecarouselforabout1minutesothattheFibreBagisfilledcompletelywiththesolution.
c. Placeagaintheextractionbeakeronapreheatedhotplate.
d. Again, bring it to a boil by setting it full (takes about 35 minutes); reduce the hotplate setting
whenitstartstoboil.
e. Adjustthehotplatesettingtoobtainaverygentlesimmeringforabout30minutes.
f. During this boiling stage the sample should float freely in the FibreBag. This can be helped by
gentlyrotatingthecarouselwiththehandlingtoolorbysoftlyswirlingthebeaker.
g. Afterexactly30minutesfromtheboilingpointremovethebeakerfromthehotplate.
h. Also,takeoutthecarouselfromthebeakerusingthehandlingtoolthusdrainingthesolutionfrom
theFibreBags.
i. Washingoutthealkalis:
Discardthealkaliandsolublewithinthebeaker.
Rinsethecarouselseveraltimeswithhotwater.(CheckbyusingpHindicatorpaper)
Dry the FibreBags by wiping them with a paper towel or by rotating the carousel in an
emptybeaker,
4. DryingoftheFibreBags
a. TakeoutthedrainedFibreBagsofthecarouselandputintoacrucible,whichhastobepre
ashed at 600C and weighted (value F for the balance protocol). Place it into a drying
chamberovernightat105C.FibreBagafterdigestionandcrucibleisvalueC.
5. IncinerationofSamples
a. IncineratetheFibreBagsat600Cforatleast4hoursorovernight.Theresultingvapoursarenot
hazardous!
b. Aftertheincineration,weightthecrucible,whichwasleft,tocooloffinthedesiccatorandobtain
valuefortheweighingprotocol.valueD.
6. Calculation:
Thecrudefibreisthenonsolubleswhichremainafterdigestionwithacidsandalkalisminusthecontent
ofashandiscalculatedasfollows:
%CrudeFibre = ((CA)(DE))x100
B
BlankValueE =DF
Meaning:
A=MassFibreBaging
B=MassSampleweighting(hastobeadjustedaccordingtodrycontent)
C=MassCrucibleanddriedFibreBagafterdigestioning
D=MassCrucibleandAshing
E=BlankValueoftheemptyFibreBaging
F=MassCrucibleing
Results/Weighingprotocol:BlankvalueEing:................
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page37of168
6
*minusblankvalueEing
Comment:Asmallbeakercanalsobeusedinsteadofacrucible.
7.Validation
ThedevelopmentoftheFibreBagsanalysishasshownthatitisofvitalimportancethatcertainparameters
have to be strictly observed. Thus, it is recommended to strictly observing the times given for cooling,
heatingandboiling.
Thisalsogoesfor:
AmountofSample
ConcentrationofAcidsandAlkalis
Timesfordryingandincinerationandtemperatures
NoothersolventsthanPetroleumether
References
1. Nielsen, S.S. 1994. Introduction to the Chemical Analysis of Foods. Boston: Jones and Bartlett
Publishers,Inc.
2. Gerhadtmanualtraining.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page38of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page39of168
Experiment9CutouttestforCannedFisheryProducts
Objective
Toperformthecutouttestforthegivensampleofcannedfoodproduct.
Theory
Cutouttestisdonetoevaluatethegeneralqualityofacannedfood.Inthistest,theconditionofthefood
contents, the external and internal conditions of the Can and other characteristics of the product are
examinedbycertainorganoleptic,physicalandchemicaltests.
MaterialsandEquipments
1. Cannedfood:46nos.Cans
2. Tonetester
3. Physicalbalance
4. Vacuumgauge
5. Canopener
6. Brixrefractometer
7. Scale
8. pHpapernearneutralranges
Procedure
1. IftheCansarelabeled,notetheparticularofthelabel.
2. Recordtheembossedcodemarkonthelid.
3. Observetheexternalconditionofthecanssuchasrusting,dents,physicaldamage,seamdefects
etc.
4. Testthetoneandgetanideaaboutthefillandvacuum.
5. Determinethegrossweight.
6. Measurethevacuum.
7. Cutthelidalmostcompletely,opentheobservethefoodsurfaceandinsidethelid.Measurethe
headspace.
8. Drainthecontentsfor5min.collecttheliquidinameasuringjar.
9. Notethevolume,turbidity,colour,texture,flavouretc.Alsolookforforeignmatter.
10. ObservethebottomandinsidetheCan,lookingforsettledcurds.
11. Wash,dryandweightheemptyCan.
EvaluationSheetforCutOutTest
CanNo./Paticulars 1 2 3 4 5
Product:
Code:
Manufacturer:
Dateofproduction:
DateofTesting:
Cansize&Type:
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page40of168
CanNo./Paticulars 1 2 3 4 5
Std.Netwt./Solidwt.:
Vacuum:
GrossWeight:
Solid+Canwt:
EmptyCanwt:
Solidwt:
Liquidwt:
Netwt:
Solidwt:
Netwt:
Packwt:
Colour:
Tecture:
Flavour:
Appearance(Style):
No.ofpieces:
Salt/Sugardegree:
Turbidity:
Acidity:
PH:
Sizeofpieces:
Brokenofflakes:
Adhesion:
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page41of168
CanNo./Paticulars 1 2 3 4 5
Curds:
Remarks:
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page42of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page43of168
Experiment10Detectionofadulterantsindifferentfoodproducts
Objective
Totestdifferentgivenfoodsamplesforadulteration.
Procedure
Name of Simple Method for detection of
SlNo. Adulterant Remarks
FoodArticle CommonAdulterants
A MilkandMilkProducts
i.Thelactometerreadingshallnot
ordinarilybelessthan26.
ii.Thepresenceofwatercanbeby
Lactometerismarkedin
puttingadropofmilkonapolished
degreesrangingfrom040.
slanting surface. The drop of pure
I Milk Water The test is not valid if
milkeitherorflowslowlyleavinga
skimmed milk or other
white trail behind it, whereas milk
thickeningmaterialisadded.
adulterated water will flow
immediately without leaving a
mark
Add a few drops of tincture of
Iodine or Iodine solution.
Milk Starch
Formation of blue colour indicates
theofstarch.
The lactometer reading will go
Removal of
Milk above26whilethemilkapparently
Fat
remainsthick
Boilasmallquantityofsamplewith
some water, cool and add a few
Khoa and its
II Starch dropsofIodinesolution.Formation
products
of blue colour indicates the
presenceofstarch
Boilasmallquantityofsamplewith
some water, cool and add a few
Chhana or
III Starch dropsofIodinesolution.Formation
Paneer
of blue colour indicates the of
starch.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page44of168
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page45of168
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page46of168
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page47of168
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page48of168
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page49of168
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page50of168
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page51of168
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page52of168
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page53of168
AppendixI
MethodforTest
1. TestforMetanilYellow:Takesomesampleinatesttubeandaddsomeamountofwater,shakewell.
Addfewdropsofdilutedhydrochloricacid,violetcolourinthewaterportionindicatesthepresenceof
Metanilyellow.
2. TestforStarch:Boilthesamplewithsomewaterinatesttube,coolandaddafewdropsofiodine
solution.Appearanceofbluecolourindicatesthepresenceofstarch.
3. Baudouin Test : Take about one tea spoon full of melted ghee or butter with equal quantity of
concentratedhydrochloricacidinatesttubeandaddtoitapinchofsugar.Shakewellandallowto
stand.AppearanceofcrimsonredcolourshowsthepresenceofvanaspatiorMargarine.
4. Boric Acid Test for Turmeric : Take a small amount of sample in a test tube, add some water and
shake.DipBoricacidpaper.Ifitturnspink,MetanilYellow(CoalTarDye)ispresent.Boricacidpaper,
canbepreparedbydippingastripoffilterpaperintheBoricacidsolutionprovidedinthekit.Boric
Acidsolutioncanbepreparedbydissolving5gms.ofboricacidin100mlconcentratedHydrochloric
acid.
5. MetanilYellowIndicatorPaper:Metanilyellowindicatorpapercanbepreparedbydippingastripof
filter paper in metanil yellow solution (1 gm Metanil yellow coal tar colour dissolved in 100 ml of
water).
6. Oil Soluble Coal Tar Colour : Take a small quantity of chillies powder in a beaker and add 5 ml of
rectified spirit (alcohol). Dip a small piece of white silk for two minutes. Remove the silk piece and
washwithwater,Ifthesilkclothispermanentlydyed,itindicatesthepresenceofoilsolublecoaltar
colour.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page54of168
AppendixII
ListofApparatusandReagentsforDevelopingaSimpleKit
Apparatus:
1. MagnifyingGlass
2. Spatula
3. Magnet
4. Forcep
5. Lactometer
6. Beaker
7. Petridishes
8. Dropper
9. ReagentBottles
10Spiritlamp
Reagents:
1. Hydrochloricacid
2. Nitricacid
3. Petroleumether
4. Solventether
5. Rectifiedsprit
6. Iodine/Tinctureofiodine
7. PotassiumHydroxide
8. AmmoniumMolybdate
9. Boricacid
10. SodiumCarbonate
11. Metanilyellowpowder
12. Testtubeordinary
13. Testtubestoppered
14. Glassrod
15. Testtubestand
16. Smallplastictraywhite
17. Porcelaintilewhite
18. GlassCylinder
19. GlassMarkingPencil
20. FilterPaper
21. Whitesilkcloth
22. Cotton
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page55of168
Precautionstobetaken
Caution
1. Thetestingkitshouldbekeptbeyondthereachofthechildrenasitcontainsharmfulchemicals
2. Solventetherishighlyinflammable.Keptitawayfromfire.
3. Acids are high corrosive. In case of acid burn, wash immediately with cold water containing
sodiumbicarbonate(Meethasoda)
4. Usegloveswhileperformingthetests.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page56of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page57of168
Experiment11OrganochlorinePesticidesinWaterbyGasChromatgraphic(GC)Method
Objective
Tofindouttheamountoforganochlorinepesticidesinwaterbygaschromatgraphic(GC)method
Theory
Theanalyticalmethoddescribesdeterminationofaldrin,aBHC,BHC,yBHC,dBHC,chlordane,4,4
DDD,44'DDE,4,4'DDT,dieldrin,endosulfanI,endosulfanII,endosulfansulfate,endrin,endrinaldehyde,
heptachlor,andheptochlorexpoxideinwater.
Principle
Measured volume of test portion (1L) is extracted with CH2CI2 by shaking in separatory funnel or
mechanical tumbling in bottle. CH2CI2 extract is separated, dried with anhydrous Na2SO4, solvent
exchangedwithmethyltertbutylether(MTBE),andconcentratedto5ml_.Pesiticidesareseparatedand
measuredbycapillarycolumngaschromatographywithelectroncapturedetection.
Apparatus
Separatory funnel 2000 ml_, with TFE fluorocarbon stopcock and groundglass or TFE
fluorocarbonstopper.
Tumber bottle 1.7 L, with TFEfluorocarbon lined screw cap. Cut liners to fit screw cap from
sheetsandextractovernightwithmethanebeforeuse.
KudernaDanish(KD)apparatus
o (1)Concentratortube10or25ml_,graduated(Kontes5700501025or5700502525,or
equivalent). Check calibration of concentrator tube at volumes used in method. Use
groundglassstopperstopreentevaporationofextracts
o (2) Evaporation flask 500 ml_ (Kontes 5700010500, or equivalent). Attach to
concentratortubewithsprings.
Snyder columns Threeball macro (Kontes 5030000121, or equivalent); 2ball micro (Kontes
5690010219,orequivalent).
VialsGlass,510mlcapacity,withTFEfluorocarbonlinedscrewcaps.
Separatory funnel shaker capable of holding 2 L separatory funnels and shaking them with
rockingmotiontothoroughlymixfunnelcontents(EberbachCo.,Ann.Arbor,MlUSA).
TumblerCapableofholdingandtumblingbottles,(b),endoverendat30turns/min.
BoilingstonesCarborundum,No.12granules(ThomasScientificNo.1590033),Heat30min.at
400Cbeforeuse.Coolandstoreindesiccator.
WaterbathHeated,capableofcontrol2C.Usebathinhood.
BalanceAnalytical,capableofaccuratelyweighingtonearest0.0001g.
GaschromatographyTemperatureprogrammablesystemsuitableforusewithcapillarycolumns,
including syringes, analytical columns, gases, detector, and strip chart recorder. Data system is
recommended for measuring peak areas. Primary column; 30 m x 0.25 mm id DB5 fusedsilica
capillarycolumn,0.25mfilmthickness(J&WScientific,Inc.).Conformationcolumn;30mx0.25
mmidDB1701fusedsilicacapillarycolumn,0.25mfilmthickness(J&WScientificInc.)Operating
conditions;injectionvolume2l;Hecarriergasat30cm/slinearvelocity;injector250C;detector
320C;ovenprogrammedfrom60300Cat4C/min;electroncapturedetector.
Reagents
StandardsolutionsUsestandardsoftestcompoundswithpurity>96%topreparestocksolutions
at 1 mg/mL in methyl tertbutyl ether (MTBE). Commercially prepared stock standards may be
used at any concentration if they are certified by manufacturer or independent source. Store
solutions at room temperature and protect from light. Replace stock standard solutions after 2
months,orsoonerifcomparisonwithlaboratorycontrolstandardsindicatesdegradation.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page58of168
InternalstandardsolutionPreparepentachloronitrobenzene(Purity>98%)stocksolutionat0.1
mg/mLinMTBE.Add5lstocksolutionto5mltestportionextracttogivefinalinternalstandard
concentrationof0.1lpentachloronitrobenzene/mlofextract.
Surrogate solution Prepare 4,4'dichlorobiphenyl (purity >96%) stock solujtion at 0.5 mg/mL in
MTBE. Add 50 l stock solution to 1 L test sample prior to extraction to produce surrogate
concentrationof25g]4,4'dichlorobiphenyl/Lintestsampleand,assumingquantitativerecovery,
5.0g/mLinextract.
Instrument performance solution Prepare individual stock standard solutions containing
chlorothalonil, chlorpyrifos, DCPA, and d BHC at 0.10 l/mL in MTBE. For assessing instrument
performance, combine 50 l chlorothalonil stock solution, 2 l chlorpyrifos stock solution, 50 l
DCPA stock solution, and 40 l d BHC stock solutionin 100 mL volumetric flask and dilute to
volumewithMTBE.
SolventsAcetone,methylenechloride,andMTBEDistilledinglassquality,orequivalent.
PhosphatebufferpH7Mix29.6mL0.1MHCIand50mL0.1Mdipotassiumhydrogenphosphate.
SodiumsulfateGranular,anhydrous,ACSgrade.Heatinshallowtrayfor>4at450Ctoremove
interferingorganicsubstances.
SodiumchlorideCrystalsACSgrade.Heatinshallowtrayfor>24hat450Ctoremoveinterfering
organicsubstances.
ReagentwaterWaterreasonablyfreeofcontaminationthatwouldpreventdeterminationofany
analyteofinterest.
PreservativeMercuricchloridesolution.10mgHgCI(ACSgrade)/mLreagentwater
SodiumthiosulfateNa2S2O3,Granular,anhydrous,ACSgrade.
Procedure
Preparationoflaboratorysamplebottles
Add1ml_preservative,toglasslaboratorysamplebottle.Ifresidualchlorineisexpectedtobepresentin
laboratorysamples,add80mgNa2S2O3tolaboratorysamplebottlebeforecollection.
LaboratorySampleCollection
Collect 1 L grab laboratory samples in glass bottles by conventional sampling practices. Since bottles
containpreservativeandNa2S2O3,donotpreinsebottleswithlaboratorysamplebeforecollection.Add
laboratorysampletobottlecontainingpreservative,seallaboratorysamplebottle,andshakevigorously1
min. Refrigerate laboratory samples at 4C from time of collection until extracted. Protect from light.
Extractlaboratorysampleswithin7daysofsamplecollection.
LaboratorySamplePreparation
Automated extraction method Add preservative, to any laboratory samples not previously preserved.
Mark water meniscus on side of laboratory sample bottle for later determination of volume. Add 50 l
surrogatestocksolution,tolaboratorysample.Ifmechnaicalseparatoryfunelshakerisused,pourentire
laboratorysampleinto2Lseparatoryfunnel.Ifmechanicaltumblerisused,pourentirelaboratorysample
intotumblerbottle.AdjustsampletopH7byadding50ml_phosphatebuffer,C.checkpHandaddH2SO4
orNaOHifnecessary.
Add100gNaCI,seal,andshaketodissolvesalt.Add300mlCH2CI2totumblerbottleorsepaatoryfunnel,
seal,andshake30storinseinnerwalls.Transferrinsetotestportioncontainedinseparatoryfunnel or
tumbler bottle, seal, and shake 10s, venting periodically. Repeat shaking and venting until! pressure
releaseisnotobservedduringventing.Resealandplacetestportioncontainerinappropriatemechanical
mixingdevice(separatoryfunnelshakerortumbler).Shakeortumbletestportionfor1h.Afterextraction,
pour contents of tumbler bottle into 2 L separatory funnel if tumbler bottle as used. Let organic layer
separate from water phase for > 10 min. If emulsion interface between layers is more than onethird
volume of solvent layer, complete phase separation mechanically. Collect CH2CI2 extract in 500 ml_
Erlenmeyer flask contaiing ca 5 g anhydrous Na2SO4. Swirl flask to dry extract; let flask sit 15 min.
Determine original laboratory sample volume by refilling laboratory sample bottle to mark and
transferringwaterto1000ml_graduatedcylinder.Recordsamplevolumetonearest5ml.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page59of168
ManualextractionmethodAddpreservativetolabroatorysamplesnotpreviouslypreserved.Markwater
meniscus on side of tumbler bottle for later determination of laboratory sample volume. Add 50 l
surrogatestocksolution,tolaboratorysample,pourentirecontentsinto2Lseparatoryfunnel.Adjustto
pH7byadding50mlphosphatebuffer.CheckpHandaddH2SO4orNaOHifnecessary.Add100gNaCIto
contents,seal,andshaketodissolvesalt.Add60mlCH2CI2totumblerbottle,sealandshakebottle30sto
rinseinnerwalls.
Transferrinsetoseparatelyfunnelandextractlaboratorysamplebyvigorouslyshakingfunnelfor2min
withperiodicventingtoreleaseexcesspressure.Letorganiclayerseparatefromwaterphasefor>10min.
Ifemulsioninterfacebetweenlayersismorethan1/3volumeofsolventlayer,completephaseseparation
mechanically.CollectCH2CI2extractin500mlErlenmeyerflaskcontainingca5ganhdyrousNa2SO4.Add
second 60 ml portion of CH2CI2 to separately funnel and repeat extraction procedure a second time,
combining extracts in Erlenmeyer flask. Perform third extraction in same manner. Swirl flask to dry
extract;letflasksitfor15min.Determineoriginallaboratorysamplevolumebyrefillinglaboratorysample
bottletomarkandtransferrngwaterto1000mlgraduatedcylinder.Recordlaboratorysamplevolumeto
nearest5ml.
Extractconcentration
Assemble KD concentrator by attaching 25 ml concentrator tube to 500 ml evaporation flask. Decant
CH2CI2 extract into concentrator. Rinse remaining Na2SO4 with two 25 ml portions of CH2CI2 and decant
rinsesintoconcentrator.
Add1or2cleanboilingstonestoevaporationflaskandattachmacroSnydercolumn.Prewetcolumnby
adding ca 1 ml CH2CI2 to top. Place KD apparatus on 6575C water bath so that concentrator tube is
partially immersed in hot water and entire lower, rounded surface of flask is bathed with hot vapour.
Adjustverticalpositionofapparatusandwatertemperatureasrequiredtocompleteconcentrationin15
20 min. At proper rate of distillation, balls of column will actively chatter, but chambers will not flood.
When apparent volume of liquid reches 2 ml remove KD apparatus and let it drain and cool > 10 min.
Remove Snyder column and rinse flask and its lower joint with 12 ml MTBE, collecting rinse in
concentratortube.Add510mlMTBEandfreshboilingstone.
AttachmicroSnydercolumntoconcentratortubeandprewetcolumnbyaddingca0.5mlMTBEtotop.
Place micro KD apparatus on water bath so that concentrator tube is partially immersed in hot water.
Adjustverticalpositionofapparatusandwatertemperatureasrequiredtocompleteconcentrationin5
10min.Whenapparentvolumeofliquidreaches2ml,removeapparatusfrombathandletitdrainand
cool.
Add510mlMTBEandboilingstoneandreconcentrateto2ml.RemovemicroKDapparatusfrombath
and let it drain and cool. Remove microSnyder column, and rinse walls of concentrator tube while
adjustingvolumeto5.0mlwithMTBE.
Add 5 l internal standard stock solution, C to laboratory sample extract, seal, and shake to distribute
internalstandard.TransferextracttoappropriatesizeTFEfluorocarbonsealed,screwcapvialandstoreat
4Cuntilanalysis.A14daymaximumextractstoragetimeisrecommended.
CaliberationofGasChromatographwithElectronCaptureDetector
Table 1 summarizes retention times and detection limits observed using this method of analysis of
chlorinatedpesticides.
Table1.Relativeretentiontimesandestimatedmethoddetectionlimitsforchlorinatedpesticides
Analyte Relativeretentiontime EstimatedMDL
Primary Confirmation
Aldrin 1.18 1.12 0.0750
aBHC 0.93 0.97 0.0200
BHC 0.98 1.187 0.0700
?BHC 1.03 1.22 0.0100
dBHC 0.99 1.04 0.0150
achlordane 1.31 1.31 0.0075
?chlordane 1.28 1.29 0.0015
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page60of168
Calculations
Theconcentration(C)inthesamplecanbecalculatedfromthefollowingequation:
C(g/L)=(A)(V)/(Vt)(Vs)
where,
A=Amountofthematerialinjected(ng)
Vi=Volumeofextractinjected(l)
Vt=Volumeofthetotalextract(l)
Vs=Volumeofthewaterextract(ml_)
Reference
AOACOfficialmethod.17thEdition.990.06(2000).
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page61of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page62of168
Experiment12NMethylcarbamoyloximesandNMethylcarbamatesinFinishedDrinkingWaterby
HighPerformanceLiquidChromatography(HPLC)
Objective
To find out the Nmethylcarbamoyloximes and Nmethylcarbamates in the given samples of
finisheddrinkingwaterbyhighperformanceliquidchromatography(HPLC).
Theory
The analytical method prescribes HPLC method for determination of aldicarb, aldicarb sulfone, aldicarb
sulfoxide, baygon, carbaryl, carbofuron, 3hydroxy carbofuron, methiocarb, methomyl, and oxamyl in
drinkingwater.
Principle
WatersampleisfilteredandmeasuredvolumeisdirectlyinjectedontoreversephaseLCcolumn.Analytes
areseparatedbygradientelutionchromatography.AfterelutionfromLCcolumn,analytesarehydrolyzed
with NaOH at 95C. Methylamine formed during hydrolysis is reacted with 0phthalaldehyde and 2
mercaptoethanol to form highly fluorescent derivative, which is detected by fluorescence detector.
Estimatedmethoddetectionlimitsrangefrom0.5g/Lformethomylto4.0g/Lformethiocarb;estimated
methoddetectionlimitsfor8othercompoundsrangefrom1.0to2.0g/L.
Apparatus
a. Grab sample bottle. 60ml, borosilicate glass, screwcap vials (Pierce No. 13075 meets these
specifications)andcapswithPTFEfacedsiliconesepta(PierceNo.12722meetsthesespecifications).
Beforeuse,washvialsandseptawithsoapandwater,followedby3tapwaterrinsesand3deionized
waterrinses.
b. BalanceAnalytical,capableofaccuratelyweighingtonearest0.0001g.
c. Macrofilters.47mm0.45m,nongridded,celluloseacetatefiltersforwaterphases;47mm,0.5m
nongrided,PTFEfiltersfororganicphases.
d. Microfilters.13mmstainlesssteelfilterholderand13mmdiameter,0.2mpolysterfilters(Nuclepore
No.180406meetstheserequirements).
e. Hypodermicsyringe.lOL,glass,withLuerLoktip.
f. Syringevalve.3way.
g. Syringeneedle710cmlong,17gauge,withblunttip.
h. Microsyringes.Varioussizes.
i. Solutionstoragebottles.Amberglass,1015mLcapacitywithTFEfluorocarbonlinesscrewcap.
j. LCsystem.Capableofinjecting200400laliquotsandperformingbinarylineargradientsatconstant
flowrate.Datasystemisrecommendedformeasuringpeakareas.Primarycolumn:250mmX4.6mm
id stainless steel packed with 5 m Beckman Ultrasphere ODS. Mobile phase linear gradient from
methanolwater(15+85)tomethanolin32min at1.0mL/min. Confirmationcolumn: 250mmX 4.6
mm id stainless steel packed with 5 m supelco LC1. Mobile phase linear gradient from methanol
water(15+85)tomethanolin32minat1.0mL/min.
k. Postcolumn reactor, Reactor constructed with PTFE tubing and equipped with pumps capable of
mixing0.5ml/minOPAreactionsolution,C(i),and0.5ml/minNaOH,C(f),intomobilephase.Reactor
mustcontainmixingteesandtwo1.0mldelaycoils,onethermostatedat95C.
l. Fluorscencedetector.Capableofexcitationat230nmanddetectionofemissionenergies>418nm.
Reagents
a. Standardsolutions.Usestandardsoftestcompoundswithpurity>96%topreparestock'solutionsat
1.00g/mLinmethanol.Commerciallypreparedstockstandardsmaybeusedatanyconcentrationif
theyarecertifiedbymanufacturerorindependentsource.TransferstockstandardsolutionsintoTFE
fluorocarbonsealed screwcap vials. Store at room temperature protected from light. Replace stock
standardsolutionsafter2months,orsoonerifcomparisonwithlaboratorycontrolstandardsindicates
degradation.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page63of168
b. Instrumentperformancesolution.Combine20l3hydroxycarbofuranstocksolution,(a),andl.OmL
aldicarbsulfoxidestocksolution,(a)in10mLvolumetricflaskanddilutetovolumewithmethanol.
c. Reagentwater.DistilledWaterreasonablyfreeofcontaminationthatwouldpreventdeterminationof
analytes.
d. Water.LCgrade.
e. Methanol.LCgrade.Filteranddegaswithheliumbeforeuse.
f. Sodiumhydroxide.0.05M.2.0gNaOH/l.OLreagentwaterFilter,Banddegaswithheliumbeforeuse.
g. Mercaptoethanolacetonitrile. (1+1). Mix 10.0 mL 2mercaptoethanol and 10.0 mL CH3CN. Store in
borosilicateglassvialorbottlewithPTFElinedcap.(Caution:Strongodor.Storeinhood.)
h. Sodiumborate.0.05N.19.1gNa2B4O7.10H2O/1.0LreagentwaterSodiumboratedissolvescompletely
atroomtemperatureifprepareddaybeforeuse.
i. OPA reaction solution. 100 10 mg ophthaladehyde (mp 5558)/10L CH3OH Add to 1 L 0.05M
Na2B4O7solution,(h).mix,filter,B(c),anddegaswithhelium.Add100l2mercaptoethanol,(g),and
mix.Preparesolutionfreshdaily.
j. Helium.Fordegassingsolutionsandsolvents
k. Monochloroacetic acid buffer. pH 3. mix 156 mL 2.5M monochloroacetic acid and lOOmL 2.5M
potassiumacetate.
l. Sodiumthiosulfate.Na2S2O3.granular,anhydrous.ACSgrade.
m. Bufferedreagentwater.MixlOmLmonochloroaceticacidbuffer,(k),and1Lreagentwater,(c).
n. Internal standard solution. Prepare 4bromo3.5 dimethylphenyl Nmethylcarbamate (BDMC) (Purity
98%,AldrichChemicalCo.)stocksolutionat0.1mg/mLinmethanol.
Procedure
PreparationsampleBottles
Add1.8mLmonochloroaceticacidbuffer,C(k),tosamplebottle,B(a).ifresidualchlorineisexpected,add
5mgNa2S2O3tobottlebeforesamplecollection.
Samplecollection
Collect 60mL grab samples in glass bottles by conventional sampling practices. Because bottles contain
bufferandNa2S2O3,donotprerinsewithsamplebeforecollection.Addsampletobottle,seal,andshake
vigorously 1 min. Refrigrate samples at 4 from time of collection until storage. Store at 10 until
analyzed.Analyzesampleswithin28daysofcollection.
SamplePreparation
AdjustpHofsampleorstandardtopH30.2byadding1.5mL2.5Mmonochloroaceticacidbuffer,C(k),
to50mLsample.ThisstepshouldnotbenecessaryifsamplepHwasadjustedduringsamplecollection.Fill
50mLvolumetricflasktomarkwithsample.Add5linternalstandardstocksolution,C(n),tothe50mLof
sample (final concentration 10g/L). affix 3 way valve to l0l syringe. Place clean filter in filter holder,
B(d), and affix filter holder and 710 cm syringe needle to syringe valve. Rinse needle and syringe with
reagentwater,C(C).Prewetfilterbypassing5mLreagentwaterthroughfilter.Emptysyringeandcheck
for leakes. Draw lOmL sample into syringe and expel through filter. Draw another lOmL sample into
syringe, expelthrough filter,andcollectlast 5mL for analysis. Rinse syringe with reagent water. Discard
filter.Inject400lofcollectedsampleintoLCsystemunderconditionsinB(j).
CalibrationofLCsystem
Table1presentsretentiontimesandestimatedmethoddetectionof10carbamatepesticides.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page64of168
Calculation
C(g/L)=(A)(V)/(Vt)(Vs)
where,
A=Amountofthematerialinjected(ng)
V=Volumeofextractinjected(l)
Vt=Volumeofthetotalextract(l)
Vs=Volumeofthewaterextract(ml)
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page65of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page66of168
Experiment13AcesulfameKDetectionandDeterminationinSweets
Objective
TofindouttheAcesulfameKinthegivensampleofsweets.
Method
QualitativeMethod(ThinlayerChromatographicdetectionofacesulfamesaccharinandcyclamate)
Apparatus:
UVlamp(360nm);
Ionexchangeresin:AmberliteLA2.
Reagents:
Polyamide
2,7dichlorofluorosein
Bromine
Formicacid
Ammonia5%
Xylol
Propanol
Methanol.
Procedure:
Extractthesweetener from acidified food productwithwaterortake acidifiedaqueous extract and
pass through the ionexchanger and wash with water. Elute the sweeteners with dilute ammonia
solution.Evaporatetheammonicalsolutionundervacuumtodrynessandtakeuptheresiduein1ml
of 50% methanol (alternatively extract these sweeteners from acidfied sample, pH 0.6, with ethyl
acetateanduseconcentratedethylacetateforTLC).
Apply210lofsamplesolutionalongwithstandardsonTLCplatescoatedwithpolyamide.Develop
theplatetoabout15cmheightwithadevelopingsolventconsistingofxylol:npropanol:formicacid
(5:5:1).Drytheplatesinacurrentofairandsprywith0.2%solutionofdichlorofluoreseinandafter
being dried, examine under UV light. To identify the spots in day light, place the plate in chamber
containingbromineandthenexposetoammoniavapour.Spotsappearonareddishbackground.
Quantitativemethod:(Analysisofacesulfamebyhighpressureliquidchromatography)
Apparatus:
Beaker,pipette,flasks,
HPLCinstrumentofanysuitablemakewithaUVdetectorat227nm,
column;LichrosorbRP18(10m).
Reagents:
(i) Mobile phase: methanol : water ( 10 : 90) : Adjust this mixture to 0.01M using
tetrabutylammoniumsulphate,
(ii) Standardsolutionofacesulfame:0.1mg/mlindistilledwater.
OperatingConditions:
(1)Pressure:160bar(2)Flowrate:40ml/hr(3)Temperature(ambient)(4)SampleVolume:1020l.
Preparationofsample:
(a)Liquidsamplessuchasjuices:filterthrough0.45mfilter(MilliporeInc.)andinject1020l.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page67of168
(b) Solid samples: Stir 10 gm of sample vigorously with 100 ml distilled water for 30 minutes and
centrifuge.Passanaliquotofthissolutionthrough0.45mfilter,discardthefirstfewdropsoffiltrate
andcollectthefiltrateandchromatograph.
Procedure:
Injectstandardsolutionrangingfrom520landrecordthepeaks.Calculatethepeakareaanddraw
acalibrationgraphusinggofsubstancevspeakarea.Injectsamplessolutionrangingfrom1020l
andrecordthepeakareafor sample. Calculatetheacesulfamecontentofthesamplefromitspeak
areaandthecalibrationgraph.
Principle
Extractionofsamplewithwateroreluent,ifnecessary,clarificationonsolidphaseextractioncolumn
orwithCarrezreagent,chromatographyatanHPLCreversedphasecolumnandspectrophotometrical
determinationatawavelengthof220nm.
Reagents
1. AcetonitrileforHPLC
2. MethanolforHPLC
3. Pot.dihydrogenphosphate
4. Dipotassiumhydrogenphosphate
5. Tetrabutylammoniumhydrogensulphate
6. Phosphoricacid85%(w/w)
7. Phosphoric acid 5% (w/w). Carefully pipette 6 ml of Phosphoric acid at (6) above into a 100 ml
volumetricflaskwhichalreadycontains80mlwater.Dilutetomarkwithwater.
8. Hydrochloricacid25%(w/w)
9. CarrezSolution1Dissolve15gmPotassiumhexacynoferrate(K4[Fe(CN)6]3H2O)inwaterand
diluteto100ml
10. CarrezSolution2Dissolve30gmZincSulphate(ZnSO47H2O)inwateranddiluteto100ml
11. PhosphateBuffersolutionII(KH2PO40.0125mol/litre,pH=3.5.Dissolve1.70gmpotassium
dihydrogenphosphatein800mlofwaterina1000mlbeaker.adjusttopH3.5withphosphoric
acid.Transferthesolutionstoa1000mlvol.flaskanddilutetomarkwithwater.
12. PhosphateBuffersolutionIIIpH6.5Dissolve5.46gmofpotassiumdihydrogenphosphatein500
mlwaterina1000mlbeaker.adjusttopH6.5withdrydipotassiumhydrogenphosphate.Addto
thesolution3.4gmoftetrabutylammoniumhydrogensulphateandstirtodissolve.AdjustthepH
to6.5byadditionofmoredipotassiumhydrogenphosphate.Add250mlofmethanolandadjust
thepHto4.0bydropwiseadditionofHCl(8).Transferthissolutionintoa1000volumetricflask
anddilutetothemarkwithwater.
13. MobilePhasePhosphatebufferandeitheracetnitrileormethanol.Filterthephosphatebuffer
used for the mobile phase and either acetonitrile or methanol separately through suitable
membrane filters, of pore size 0.45 m and de gas for 5 minutes in an ultrasonic bath. Add
carefullymeasuredtherequiredamountsofphosphatebufferandacetonitrileasgiveninA,5and
mix.Preparethemobilephasefreshlyonthedayofuse
14. Control solution containing acesulphame K ,Sodiumsaccharinand aspartame (andoptionally
diketopiperazine, aspartylphenyl alanine, phenylalanine,caffeine, benzoic acid, theobromine,
hydroxylmethylfurfural,andvanillin)Ina100mlvolumetricflask,weightothenearest0.1mg,30
mgofacesulphameK,20mgofsodiumsaccharin,220mgofaspartame(andoptionally60mg
caffeine,100mgbenzoicacid,100mgvanillin,10mgdiketopiperazine,10mgofphenylalanine,
10 mg of aspartylphenylalanine, 20 mg of hydroxyl methyl furfural and 70 mg of theobromine).
Dissolveanddilutetomarkwithwater.Pipette20mlofthesolutionintoa100mlvol.flaskand
dilutetomarkwithwater.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page68of168
15. Stock solution Weigh to the nearst0.1 mg , 100 mg of Acesulphame K, 100 mg of sodium
saccharin and 100 mg of aspartame in the same 100 ml volumetric flask. Dissolve and dilute to
markwithwater.
16. StandardSolution1Pipette10mlofthestocksolution(15)intoa100mlvol.flaskanddiluteto
markwithwater.
17. Standardsolution2Pipette5mlofthestocksolutionintoa100mlvolflaskanddilutetomark
withwater.
18. StandardSolution3Pipette1mlofthestocksolutionintoa100mlvolflaskanddilutetomark
withwater.
Apparatus
1. AnalyticalBalance
2. Highspeedblenderorhomogenizer
3. Volumetricflasks100,250,500and1000mlcapacity.
4. Beaker1000ml
5. Pipettes1,5,10,20,25,100ml
6. Micropipette1000uL
7. Graduatedcylinder1000ml
8. Funnel
9. Flutedfilterpapers,mediumfastqualitative
10. Waterbath
11. Ultrasonicbath
12. Centrifuge
13. Degassingsystem
14. Membranefiltersporesize0.45umorsmallerwithfilterholdersandsuitablesyringe.
15. Solidphaseextractioncolumn
16. HighPerformanceLiquidChromatographequippedwithUVdetector(capableofoperatingata
wavelength of 220 nm, preferably a diode array detector) and equipped with recorder or
integratorwhichallowsmeasurementofpeakheightsandpeakareas)
17. Column,ReversephaseaRPCStationaryphaseof5um,alengthof250mm,internaldia4mm,
aguardcolumn,RPC18(optionalbutstronglyrecommendedforallsolidsamplematerials.
Performance criteria for suitable analytical columns is the baseline resolution of the respective
analyte.
Procedure
Preparationofsampletestsolution
(1) Clearliquidproducts(lemonades,cola,beverages)
Dilute 20 ml of the liquid in a 100 ml volumetric flask with water. Filter the solution through a
membranefilterofporesize0.2umbeforeinjection.
(2) Cloudyliquidsamples(juices,flavouredmilkdrimks)
Dilute20mlsamplewith50mlwaterina100mlvolumetricflask.Add2mlCarrezsolution1,mixand
2mlofCarrezsolution2,dilutetomarkwithwaterandfilterthroughaflutedfilterpaper.Passthe
filterate through a membranefilterof pore size0.45umbefore injection. To make allowancefor the
volumeofanyprecipitate,ifthefatfreeinsolublematterintheinitialsamplemassexceedsapprox3
gm,itisadvisabletocentrifugetheclarifiedsolutionfor10minutesbeforefilteringitquantitatively
intoa100mlvolumetricflask.Washthesettledmattertwicewithwaterandcentrifugeagain,collect
eachofthesupernatantinthe100mlvolflaskandthendilutethesolutiontomarkwithwater.
(3) Jams,preserves,marmaladeandrelatedproducts
Weigh to the nearest 1 mg, 20 gm of homogenized sample in a 100 ml vol. flask, add about 60 ml
waterandplacetheflaskin anultrasonicbath at40C for 20 minutes. Thetemperatureshouldnot
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page69of168
exceed40Csinceaspartamecangetdegraded.Cooltoroomtemp.Add2mlCarrezsolution1,mix
followedby2mlcarrezsolution2.Shakevigorouslyandallowtostandfor10minutes.Dilutetomark
with water. Filter the solution through a fluted filter paper. Pass the filterate through a membrane
filter of pore size 0.45 um before injection. To make allowance for any precipitate, if the fat free
insoluble matter in the initial mass exceeds 3 gm, it is advisable to centrifuge the clarified sample
solutionfor10minutesat1400r.p.mbeforefilteringitquantitativelyinto100mlvolflask.Washwith
waterandcentrifugeagainasincaseofcloudyliquidsamples.
(4) Semisolidandsolidproducts
Weigh1020gmofthoroughlyhomogenizedsampleina100mlvolflask.Addabout50mlwater
andplacethevolflaskinanultrasonicbathat400Cfor20minutes.Cooltoroomtemperature,add2
ml Carrez solution 1 , mix and add 2 ml of Carrez solution 2, dilute to mark with water and filter
throughaflutedfilterpaper.Incaseofverycomplexmatrices,additionalpurificationusingthesolid
phase extraction column may be necessary to protect the separating column, since colouring,
flavouringandfatcannotbeseparatedbyCarrezsolution.Inthiscaseadd2mlofclarifiedfilterateto
thecartridge,previouslyactivatedwith3mlofmethanoland20mlwaterandelutewithabout20ml
ofmobilephase.Passthefiltratethroughamembranefilterofporesize0.45umbeforeinjection.To
makeallowanceforthevolumeofanyprecipitatefollowprocedurementionedabove.
(5) CustardPowder
Weigh10gmsampleina500volumetricflask.Addabout400mlofwaterandproceedasdescribed
above.Add6mlofCarrezsolution1and2forclarification
Identification
Identify the intense sweeteners by comparing the retention times of the analyte concerned in the
sample solution with that of the standard substance or by simultaneous injection of the standard
solutionandthesamplesolution.
Determination
Integrate the peak areas or determine the peak heights and compare the results with the
corresponding values for the standard substance with the nearest peak area / height or use a
calibrationgraph.Checkthelinearityofthecalibrationgraph.
Chromatographicconditions
Typereversedphase(RP)
Stationary phase and column lengths spherical particles of 3 um, for column lengths of 100mm,
upto10umforcolumnlengthsof300mm
Internaldiameter4.0mm
Guardcolumnrecommended(optional)bondapakC18orpartisilODS3,orsuperspher60RPselect
B
Flowrate0.8ml/minto1ml/min
Injectionvolume10lupto20l
DetectionPhotometrical(UV)atawavelengthof
217nmforaspartame
227forAcesulphameK
265forsaccharin
220nmforallintensesweetenersifthedetectordoesnotallowawavelengthswitchinonerun.
MobilephaseThefollowingproportionsaresatisfactory
SolutionAphosphatebuffer=0.02mol/lpH=4.3
SolutionB=phosphatebuffer=0.0125mol/lpH=3.5
SolutionCphosphatebuffer=pH6.5
SolutionDacetonitrile
SolutionEMethanol
(a)solutionA+solutionD(90+10v/v)
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page70of168
(b)solutionB+solutionD(80=20v/v)
(c)solutionB+solutionD(85+15v/v)
(d)solutionB+solutionD(90+10v/v)
(e)solutionB+solutionD(95+5v/v)
(f)solutionB+solutionD(98+2v/v)
(g)solutionC+solutionE(90+10v/v)
Calculation
Calculatethemassfractionwexpressedinmg/kgormassconcentrationpinmg/litreoftheintense
sweetenerasunder
worp=(A1xV1xm1xF1x1000)/(A2xV2xm0)
WhereA1=peakareaoftheintensesweetenerconcernedobtainedwithsampletestsolution
A2=peakareaoftheintensesweetenerconcernedobtainedwiththestandardtestsolution
V1=totalvolumeofsampletestsolutioninmilliliters
V2=totalvolumeofthestandardtestsolutioninmilliliters
m1=massoftheintensesweetenerconcernedinstandardtestsolution
m0=initialsamplemassingmsormls
F1=dilutionfactorforthepurificationmethodused(e.gColumnClarification=10,Carrezclarification
=1
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page71of168
Experiment14SensoryEvaluationGeneralConcepts
Objective
Toexplorethegeneralconceptsofsensoryevaluationinclassactivities.
Theory
Whatissensoryevaluation?
Sensory evaluation is a scientific discipline that analyses and measures human responses to the
compositionoffoodanddrink,e.g.appearance,touch,odour,texture,temperatureandtaste.Itprovides
an ideal opportunity to analyst to evaluate and give feedback on their dishes, test products and
experimentaldesigns.
SensoryAnalysisintheFoodIndustry
Sensory analysis testing is used considerably in the food industry for product development, recipe
modificationandtheevaluationofproducts.Italsoplaysakeyroleinqualitycontrolandinthemarketing
of products. Many types of sensory analysis tests have been devised to fulfil a number of specific
objectives.Thesetestsaregroupedintothreecategories.
CategoriesofSensoryAnalysisTests
1. PreferenceTests
2. DifferenceTests
3. DescriptiveTests
Withineachcategorytherearevarioussensoryanalysisteststhatcanbecarriedout.Thetestswhichare
suitableforuseintheclassroomareincludedbelow.
1. PreferenceTests
Preferencetestssupplyinformationaboutwhetherpeoplelikeordislikeaproduct.Preferencetestsare
usedinthefoodindustrytodetermine:
ifconsumerslikeaproduct
ifoneproductispreferredoveranother
ifconsumersintendtouseaproduct.
Preferencetestsareoftenreferredtoasacceptanceorconsumertests.
PreferenceTestsSuitableforClassroomUse
PairedPreferenceTest
HedonicRatingScale
FoodActionRatingTest
PreferenceRankingTest
2. DifferenceTests
Difference tests are used to detect small differences in foods. Difference tests are used in the food
industrytoanswersomeofthefollowingquestions:
doesadifferenceexist?
wouldpeoplenoticethedifference?
howwouldyoudescribethedifference?
Differencetestsaresometimescalleddiscriminationtests.
DifferenceTestsSuitableforClassroomUse
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page72of168
SimpleDifferencePairedComparisonTest
DirectionalPairedComparisonTest
TriangleTest
DuoTrioTest
3. DescriptiveTests
Descriptivetestsareusedtodescribetheperceivedsensorycharacteristicsofproducts.Descriptivetests
canbeusedinthefoodindustrytoanswersomeofthefollowingquestions:
whatdoestheproducttastelike?
whatareitsperceivedsensorycharacteristics/attributes?
howdoesachangeinprocessing/packaging/storageconditionsaffectthesensoryqualityof
thisproduct?
DescriptiveTestsSuitableforClassroomUse
DescriptiveRankingTest
DescriptiveRatingTestoneproduct
DescriptiveRatingTesttwoproducts
UsesofSensoryAnalysisintheFoodIndustry
Sensoryanalysistestinghasbecomeanintegralpartofthefoodindustry.Ithasmanydifferentpurposes.
Itcanbeusedto:
evaluatearangeofexistingfoodproducts
analyseatestkitchensampleforimprovement
gaugeconsumerresponsetoaproduct
checkthatafinalproductmeetsitsoriginalspecifications
evaluatedifferencesinsimilarproducts
analysespecificattributese.g.shortnessinbiscuits.
Itisimportantthatthetestchosenshouldsuittheparticularpurpose.Veryoftenmorethanonetypeof
testwillhavetobecarriedoutonproducts.Companiesoftendevelopproductstotastelikeanother,e.g.
ownlabelfoodstotastelikethebrandleader.Ifafoodisdesignedtotastelikeanother,thenadifference
testisused.Thismaybefollowedbyapreferencetesttofindouttheacceptabilityofthenewproduct
amongconsumers.
Preferencetestscanbeusedtoresearchhowacompanysproductcomparestothatofitscompetitors.A
rankingtestmaybedoneandiftheresultsofthisarefavourabletothecompany,thismaybepresented
toretailerstopersuadethemtoallocatemoreshelfspacetothecompanysproduct.
Cost and quality are important factors in the food industry. A company may consider changing the
supplierofoneoftheingredientsinaproductforeconomicreasons.Itisimportantthatconsumersdo
notdetectthattheproducthasbeenchangedinanyway.Inthiscasethecompanymayuseapanelof
trainedtesterstocarryoutdifferenceteststodetermineifthetesterscandetectadifferencefromthe
originalproduct.
Companiesmaycontemplatechangestotheirexistingproductbasedonconsumerdemande.g.healthy
eating,byreplacingsaltwithalowsodiumalternative.Itisimportantthatfoodcompaniesareattentiveto
thedemandsoftheconsumerinordertoretaintheirmarketshare.Asaresult,sensoryanalysistestingis
ongoinginindustry.
Food companies may carry out their own sensory analysis testing or they may contract a specialist
company to do this for them. Results of sensory analysis tests are calculated either manually or by
computerprogramme.Statisticalanalysisiscarriedouttoensurereliabilityandvalidityoftheresults.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page73of168
ProductDevelopmentintheFoodIndustry
Increased competition in the food industry has led to the development of new products. There is also
constantreappraisalofexistingproducts,leadingtoimprovementsine.g.flavourorpackaging.
Productdevelopmentmayinvolve:
Makingacompletelynewfoodproductdevelopingideasforanewproductbydrawingupthe
productprofilee.g.shape,size
Modifyinganexistingfoodproductmakingchangestoanoriginalrecipee.g.addingorremoving
aningredienttoimproveflavourorchangingthesizeorshapeofaproduct
Matchinganexistingfoodproductcopyingotherpopularbrandedproductsofsimilartypes.
StagesofProductDevelopment
Theprocessofproductdevelopmentinvolvesaseriesofcomplexstages,requiringthecombinedtalents
ofmanyspecialiststomakeitsuccessful.Themainstagesareoutlinedbelow.
1. Developmentofideas
Ideasaredevelopedforthenewproductandaspecificationisproduced.
2. Testingofideasonasmallscale
Ideasaretestedonasmallscale.Researchiscarriedouttoformulateanumberofrecipesandspecifythe
ingredientstobeused.Severalversionsaremade,alteringingredientsorprocesses.Inotherwordsthe
productsareprototyped,oftenbyaprofessionalcheforfoodconsultant.
3. Productmodification
Trainedtestersevaluatetheproductbeingdevelopedtoensurethatitdisplaysthedesiredcharacteristics.
Therecipemayneedtobemodifiedandfurthertestingiscarriedout.
4. Consumertesting
Theproductisthentestedtodetermineconsumeracceptability.
5. Finalproductspecification
Thefinalproductspecificationisthenagreeddetailingtheexactingredientsandmethodsofproduction.
6. Largescaleproductiontrial
Foodscientistsworktogetherinapilotplanttodeterminethebestmethodofproducinglargequantities
oftheproduct.
7. Largescaleproduction
The product is then produced on a large scale. This is done under controlled conditions to maintain
consistentproductquality.
8. Packagingandlabelling
Appropriatepackagingischosenbearinginmindshelflifeconsiderations.Labellingisdesignedtomeet
legalrequirements.
9. Productlaunch
Theproductisadvertisedandthenlaunched.
Sensoryanalysistestingiscarriedoutatmanystagesastheproductisbeingdeveloped.
SensoryAnalysisinClassRoom
Intheclass,sensoryanalysisisusedforthefollowingactivities:
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page74of168
evaluationofproducts/dishes
productdevelopmentandrecipemodification.
EvaluationofProducts
Whenevaluatingproductsstudentsmay:
identifyanddescribethecharacteristicsofafoode.g.flavour,appearance,shape
ratethecharacteristicsofafoode.g.colourverypaletoverydark
comparefoodse.g.intermsoftaste.
ProductDevelopmentandRecipeModification
Inproductdevelopmentandrecipemodificationstudentsmay:
drawupaproductprofilethatdescribesthedesiredcharacteristicsofafoodorproduct
designaproducte.g.arangeofbiscuitsforacakesale
modifyarecipetosuitthedesigne.g.changetheingredients,flavour,shape
compareamodifiedrecipewithanoriginalrecipe,orwithasimilarbrandedproduct
testtheendproductforacceptabilitye.g.amongtheirclassmates
assessqualityassurancee.g.shelflifeissuessuchashowtheabsorptionoffatfromafoodor
theretentionofmoisturemayaffectpackaging.
TastingandTestingintheClassroom
Beforecarryingoutsensoryanalysistestsasrequiredforanassignment,itwouldbeimportanttohavea
certainamountofpreparationdone.Thiscouldinclude:
thebasictheoryofsensoryanalysis
avocabularyofdescriptiveterms
guidelinesfortestingintheclassroom
procedurefortestsappropriatetotheassignment.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page75of168
GuidelinesforTestingintheClassroom
WheretoTest
Ideally testing takes place in special testing booths. However, a quiet area of the classroom, with
adequatelightandventilation,couldbeused.Ensureadequatespacebetweentesters.
TestingSession
Itisveryimportantthatsilenceismaintainedthroughoutthesessionandthatstudentsshouldnotdiscuss
theirresults.Keepthetestingsessionshorttoavoidfatigue.
Timing
Midmorning is the best time before any aromas of cooking fill the air. If this is not possible, try and
ensurethattheroomisodourfreeandwellventilated.Testersshouldnoteatstronglyflavouredfoodin
thethirtyminutesimmediatelypriortothetest.
NumberinGroup
This will depend on the size of the class. When arranging tests in class, it is important that the people
involvedintestingthefoodsamplesshouldnotbeinvolvedinthecodingandarrangingofsamples,orin
thecollatingofresultsforthesesamples.Thisisbecausetheywillbefamiliarwiththecodedsampleson
thetraysthattheyhavesetup.
SpecialDietaryConditions
Takeintoaccountstudentswithspecialdietaryconditionse.g.acoeliacshouldnotteststarchyfoods.
Hygiene
Ensurethatthegeneralrulesofhygieneapplyforthehandlingofallfoodsamples.
Equipment
Thesizeandshapeofcontainersshouldbestandard.Polystyrenecups,paperplatesandplasticspoons
are useful equipment for testing food. These could either be disposable or a designated set of plastic
equipment.
QuantityofSample
The samples presented should be sufficient in amount. Ensure that all samples are uniform in colour,
shapeandsize.
Temperature
Itisimportantthatallsamplespresentedareatthesametemperature.
CodingofSamples
Oneofthemostimportantthingsabouttestingismakingsurethattestersareunawareoftheidentityof
products, which means that coding is necessary. This is an essential part of every test carried out.
Samples can be coded with geometric shapes e.g. triangle, square, circle. They can also be coded with
threedigitnumbers.Codesusedshouldnotinduceanybiasamongtesters.Forexampleifsamplesare
coded A and B, testers might feel that sample A is the better sample. A record should be kept of the
arrangementofsamplespresentedtoeachtester.
NumberofSamples
Inindustrylargenumbersoftestersareusedandtestsarerepeatedanumberoftimestoensurevalidity
andreliability.Thisisnotrequiredintheclassroomsituation.
SettingofTrays
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page76of168
Ensure that a glass of water and / or dry crackers are included on trays in order to cleanse the palate
betweenthetastingofsamples.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page77of168
TastingandTestingWordBank
TrainingforTastingandTestinginSensoryAnalysis
Panelsoftrainedtestersareusedinthefoodindustrytotasteandtestfoodproducts.Inordertotrain
studentsintastingandtesting,particularlyinthedescriptiveanddifferencetests,itwouldbeuseful,asis
doneinindustry,todoafewpreliminarytestswiththem.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page78of168
Themostusefultestswouldbethetasteidentificationtestandtasteintensitytests.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page79of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page80of168
Experiment14SensoryEvaluationTasteIdentificationTest
Aim:Toencouragestudentstodevelopanawarenessofthebasictastessweet,sour,saltandbitter.
Materialsrequiredperstudent
4cups.Codethecups1,2,3and4.
1glassofwater(torinsemouth)
Procedure
1.Preparethecupsasfollows:
Cup1 250mlwater+1teasp.sugar. Sweet
Cup2 250mlwater+teasp.salt Salt
Cup3 250mlwater+2teasp.lemonjuice... Sour
Cup4 250mlwater+100mltonicwater(decarbonated)... Bitter
2.Instructstudentstofollowinstructionsonscorecard.
Scorecard
TasteIdentificationTest
TraynumberName.
You are presented with 4 samples of solutions which represent the basic taste sensations of
sweet,sour,saltandbitter.
Startinginanyorder,chooseacup,takeasipfromit,holditinyourmouthfor10secondsand
notethetaste.
Proceedthroughtheothersamplesinasimilarmanner,rinsingyourmouthbetweeneach.
Fillinthetasteidentifiedineachcase.
Correct
Solution TasteIdentified
Incorrect
1
3.Collectscorecardsandcorrectresults.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page81of168
Templates
Scorecard
TasteIdentificationTest
TraynumberName.
You are presented with 4 samples of solutions which represent the basic taste sensations of
sweet,sour,saltandbitter.
Startinginanyorder,chooseacup,takeasipfromit,holditinyourmouthfor10secondsand
notethetaste.
Proceedthroughtheothersamplesinasimilarmanner,rinsingyourmouthbetweeneach.
Fillinthetasteidentifiedineachcase.
Correct
Solution TasteIdentified
Incorrect
1
Scorecard
TasteIdentificationTest
TraynumberName.
You are presented with 4 samples of solutions which represent the basic taste sensations of
sweet,sour,saltandbitter.
Startinginanyorder,chooseacup,takeasipfromit,holditinyourmouthfor10secondsand
notethetaste.
Proceedthroughtheothersamplesinasimilarmanner,rinsingyourmouthbetweeneach.
Fillinthetasteidentifiedineachcase.
Correct
Solution TasteIdentified
Incorrect
1
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page82of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page83of168
Experiment15SensoryEvaluationTasteIntensityTests
Tasteintensitytestsareusedtoencouragestudentstodiscriminatebetweenconcentrationsofparticular
tastes.
TasteIntensityTest
Testersarepresentedwiththreecodedsamples
Testers must indicate the order of the samples in terms of intensity of the specified
taste
SaltIntensityTest
Aim:Todiscriminatebetweenthetasteintensityofthreesolutions.
Materialsrequiredbasedonsixtesters
6trays
6glassesofwater
18containers
6scorecards
Procedure
1.Code18containersasfollows:
6containerswithsymbol
6containerswithsymbol
6containerswithsymbol
2.Placethefollowingsolutionsintocodedcontainers:
6coded250mlwater
6coded250mlwater+teasp.salt
6coded250mlwater+1teasp.salt
Watercanbeslightlywarmtoaidthedissolvingofsalt.
3.Setuptraysnumbered16.Placeonecontainerwithsymbol,onewithsymbolandonewith
symboloneachtray.
4.Instructtesterstofollowinstructionsonscorecard.
Scorecard
SaltIntensityTest
TraynumberName.
Startinginanyorder,chooseacup,takeasipfromit,holditinyourmouthforatleast10seconds
andnotethetaste.
Proceedthroughtheothersamplesinasimilarmanner,rinsingyourmouthbetweeneach.
Pleaseindicatetheorderofthesamplesintermsoftasteintensityi.e.1fortheweakestsolution
and3forthestrongestsolution.
________________________
5.Collectandcorrectresults.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page84of168
Sourandsweetintensitytestscanbecarriedoutinasimilarmanner.
Sour 250mlwater
250mlwater+1teasp.lemonjuice
250mlwater+1tablesp.lemonjuice
Sweet 250mlwater
250mlwater+1teasp.sugar
250mlwater+1tablesp.sugar
Scorecard
SourIntensityTest
TraynumberName.
Startinginanyorder,chooseacup,takeasipfromit,holditinyourmouthforatleast10seconds
andnotethetaste.
Proceedthroughtheothersamplesinasimilarmanner,rinsingyourmouthbetweeneach.
Pleaseindicatetheorderofthesamplesintermsoftasteintensityi.e.1fortheweakestsolution
and3forthestrongestsolution.
________________________
Scorecard
SweetIntensityTest
TraynumberName.
Startinginanyorder,chooseacup,takeasipfromit,holditinyourmouthforatleast10seconds
andnotethetastefromit.
Proceedthroughallthreesamplesinasimilarmanner,rinsingyourmouthoutbetweeneach.
Pleaseindicatetheorderofthesamplesintermsoftasteintensityi.e.1fortheweakestsolution
and3forthestrongestsolution.
________________________
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page85of168
Templates
Scorecard
SaltIntensityTest
TraynumberName...
Startinginanyorder,chooseacup,takeasipfromit,holditinyourmouthforatleast10seconds
andnotethetaste.
Proceedthroughtheothersamplesinasimilarmanner,rinsingyourmouthbetweeneach.
Pleaseindicatetheorderofthesamplesintermsoftasteintensityi.e.1fortheweakestsolution
and3forthestrongestsolution.
________________________
Scorecard
SourIntensityTest
TraynumberName.
Startinginanyorder,chooseacup,takeasipfromit,holditinyourmouthforatleast10seconds
andnotethetaste.
Proceedthroughtheothersamplesinasimilarmanner,rinsingyourmouthbetweeneach.
Pleaseindicatetheorderofthesamplesintermsoftasteintensityi.e.1fortheweakestsolution
and3forthestrongestsolution.
________________________
Scorecard
SweetIntensityTest
TraynumberName.
Startinginanyorder,chooseacup,takeasipfromit,holditinyourmouthforatleast10seconds
andnotethetastefromit.
Proceedthroughallthreesamplesinasimilarmanner,rinsingyourmouthoutbetweeneach.
Pleaseindicatetheorderofthesamplesintermsoftasteintensityi.e.1fortheweakestsolution
and3forthestrongestsolution.
________________________
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page86of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page87of168
Experiment16SensoryEvaluationPreferenceTestPairedPreferenceTest
PairedPreferenceTest
Apairedpreferencetestisusedtoexpressapreferencebetweentwoproducts.
PairedPreferenceTest
Testerispresentedwithtwocodedsamples
Testerdecideswhichonetheyprefer
ProcedureforaPairedPreferenceTest
Aim:TodeterminewhichoftwosamplesofShortbreadispreferredbytesters.
Materialsrequiredbasedonsixtesters
6trays
6glassesofwater
12containers
6samplesoffoodAStewartsShortbread
6samplesoffoodBGordonsShortbread
6scorecards
6recordsheets
Procedure
1.Code12containersasfollows:
6containerswithsymbol
6containerswithsymbol
2.Arrangeshortbreadincontainers:
6codedStewartsShortbread
6codedGordonsShortbread
3.Setuptraysnumbered16.Placeonecontainerwithsymbolandonewithsymboloneach
tray.
Codedsamples
Tray1Scorecard
4.Instructtesterstofollowinstructionsonscorecard.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page88of168
Scorecard
PairedPreferenceTest
TraynumberName..
Infrontofyouaretwocodedsamples.Tasteeachsampleandtickthesamplethatyouprefer.
5.Collectscorecardsandtransferresultsontorecordsheet.
6.Countresults.
7.Revealcodesandpresentresults.
RecordSheet
PairedPreferenceTest
4
Stewarts
2
Gordons
In the above record sheet four testers ticked Stewarts Shortbread coded and two testers ticked
GordonsShortbreadcoded.ThereforethepreferredproductwasStewartsShortbread.
8.Evaluateresults.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page89of168
Templates
Scorecard
PairedPreferenceTest
TraynumberName..
Infrontofyouaretwocodedsamples.Tasteeachsampleandtickthesamplethatyouprefer.
Scorecard
PairedPreferenceTest
TraynumberName..
Infrontofyouaretwocodedsamples.Tasteeachsampleandtickthesamplethatyouprefer.
Scorecard
PairedPreferenceTest
TraynumberName..
Infrontofyouaretwocodedsamples.Tasteeachsampleandtickthesamplethatyouprefer.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page90of168
Templates
RecordSheet
PairedPreferenceTest
RecordSheet
PairedPreferenceTest
RecordSheet
PairedPreferenceTest
RecordSheet
PairedPreferenceTest
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page91of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page92of168
Experiment17SensoryEvaluationPreferenceTestHedonicRatingScale
HedonicRatingScale
Ratingtestscanbeusedtofindouthowmuchtesterslikeordislikeaproduct.Thetermhedonicmeans
havingtodowithpleasuresoratingscalestodowithlikesordislikesarecalledhedonicratingscales.
HedonicRatingScale
Testerispresentedwithoneormorecodedsamples
Testerindicatestheirdegreeoflikingforeachproduct
ProcedureforaHedonicRatingScale
Aim:TodeterminetheextentoflikingforeachofthreebrandsofDigestiveBiscuits.
Materialsrequiredbasedonfivetesters
5trays
5glassesofwater
15containers
5samplesfoodAWhitePackDigestiveBiscuits
5samplesfoodBRedPackDigestiveBiscuits
5samplesfoodCBluePackDigestiveBiscuits
5scorecards
5recordsheets
Procedure
1.Code15foodcontainersasfollows:
5containerswithsymbol
5containerswithsymbol
5containerswithsymbol
2.Arrangebiscuitsincontainers:
5containerscodedWhitePackDigestiveBiscuits
5containerscodedRedPackDigestiveBiscuits
5containerscodedBluePackDigestiveBiscuits
3.Setuptraysnumbered15.Placeonecontainerwithsymbol,onewithsymbolandonewith
symboloneachtray.
Codedsamples
Tray1Scorecard
4.Instructtesterstofollowinstructionsonscorecard.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page93of168
Scorecard
HedonicRatingScale
TraynumberName..
Infrontofyouarethreecodedsamples.Tasteeachsampleandtickhowmuchyoulikeordislike
it.
Likealot __________________
Likealittle __________________
Neitherlikenordislike__________________
Dislikealittle __________________
Dislikealot __________________
5.Collectscorecardsandtransferresultsontorecordsheet.
6.Calculateresults.
Tocalculatethescoreforeachproductassigneachdescriptorascorevalue:
likealot=5 likealittle=4 neitherlikenordislike=3 dislikealittle=2 dislikealot=1.
Workouttheaveragescoreforeachproduct.
RecordSheet
HedonicRatingScale
FoodProductWhitePackDigestiveBiscuits
FoodProductRedPackDigestiveBiscuits
FoodProductBluePackDigestiveBiscuits
ScoreValueAssigned:
likealot=5likealittle=4neitherlikenordislike=3dislikealittle=2dislikealot=1
Tester AverageScore
Total
FoodProduct (total scorenumberof
1 2 3 4 5 Score
testers)
23=4.6
5pts 5pts 4pts 4pts 5pts 5points
5
18=3.6
5pts 2pts 3pts 5pts 3pts 4points
5
8=1.6
1pt 1pt 2pts 3pts 1pt 2points
5
7.Revealcodesandpresentresults.
ProductWhitePackDigestiveBiscuitswerelikedalot(5pts).
ProductRedPackDigestiveBiscuitswerelikedalittle(4pts).
ProductBluePackDigestiveBiscuitsweredislikedalittle(2pts).
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page94of168
ThereforeWhitePackDigestiveBiscuitswasthepreferredproduct.
8.Evaluateresults.
Templates
Scorecard
HedonicRatingScale
TraynumberName..
Infrontofyouarethreecodedsamples.Tasteeachsampleandtickhowmuchyoulikeordislike
it.
Likealot __________________
Likealittle __________________
Neitherlikenordislike__________________
Dislikealittle __________________
Dislikealot __________________
Scorecard
HedonicRatingScale
TraynumberName..
Infrontofyouarethreecodedsamples.Tasteeachsampleandtickhowmuchyoulikeordislike
it.
Likealot __________________
Likealittle __________________
Neitherlikenordislike__________________
Dislikealittle __________________
Dislikealot __________________
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page95of168
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page96of168
Templates
RecordSheet
HedonicRatingScale
FoodProduct___________________________
FoodProduct___________________________
FoodProduct___________________________
ScoreValueAssigned:
likealot=5likealittle=4neitherlikenordislike=3dislikealittle=2dislikealot=1
Tester AverageScore
Total
FoodProduct (total scorenumberof
1 2 3 4 5 Score
testers)
RecordSheet
HedonicRatingScale
FoodProduct___________________________
FoodProduct___________________________
FoodProduct___________________________
ScoreValueAssigned:
likealot=5likealittle=4neitherlikenordislike=3dislikealittle=2dislikealot=1
Tester AverageScore
Total
FoodProduct (total scorenumberof
1 2 3 4 5 Score
testers)
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page97of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page98of168
Experiment18SensoryEvaluationPreferenceTestFoodAction/AttitudeRatingTest
FoodAction/AttitudeRatingTest
In a food action rating test a scale is used to determine the attitudes of testers to a food. It is often
referredtoasaFACTScale.Thetestcanbecarriedoutononeormoresamplesoffood.
FoodActionRatingTest
Testerispresentedwithoneormorefoodsamples
Testerindicatestheirattitudetothefoodonpreparedscales
ProcedureforaFoodActionRatingTest
Aim:TodeterminetheattitudeoftesterstoonetypeofCheddarCheese.
Materialsrequiredbasedonsixtesters
6trays
6glassesofwater
6containers
6samplesofCheddarCheese
6scorecards
6recordsheets
Procedure
1.Placethecheesesamplesinsixcontainers.
2.Setuptraysnumbered16.Placeonecontaineroneachtray.
Foodsample
Tray1Scorecard
3.Instructtesterstofollowinstructionsonscorecard.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page99of168
Scorecard
FoodActionRatingTest
TraynumberName.
Youarepresentedwithafoodsample.
Pleasetastethesampleandticktheboxthatbestdescribeshowyoufeelaboutit.
IwouldeatthiseveryopportunitythatIhad
Iwouldeatthisveryoften
Ilikethisandwouldeatitnowandthen
Iwouldeatthisifavailablebutwouldnotgooutofmyway
Idontlikethisbutwouldeatitonoccasion
Iwouldhardlyevereatthis
Iwouldeatthisonlyifforcedto
4.Collectscorecardsandtransferresultsontorecordsheet.
RecordSheet
FoodActionRatingTest
Action TotalTicks
IwouldeatthiseveryopportunitythatIhad
Iwouldeatthisveryoften
Ilikethisandwouldeatitnowandthen
Iwouldeatthisifavailablebutwouldnotgooutofmyway
Idontlikethisbutwouldeatitonoccasion
Iwouldhardlyevereatthis
Iwouldeatthisonlyifforcedto
5.Countresults.
6.Presentresults.
Inthiscase,threetesterswouldeatthisfoodnowandthen;twowouldeatitveryoftenandone
wouldeatitifavailablebutwouldnotgooutoftheirwaytoeatit.
7.Evaluateresults.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page100of168
Templates
Scorecard
FoodActionRatingTest
TraynumberName.
Youarepresentedwithafoodsample.
Pleasetastethesampleandticktheboxthatbestdescribeshowyoufeelaboutit.
IwouldeatthiseveryopportunitythatIhad
Iwouldeatthisveryoften
Ilikethisandwouldeatitnowandthen
Iwouldeatthisifavailablebutwouldnotgooutofmyway
Idontlikethisbutwouldeatitonoccasion
Iwouldhardlyevereatthis
Iwouldeatthisonlyifforcedto
Scorecard
FoodActionRatingTest
TraynumberName.
Youarepresentedwithafoodsample.
Pleasetastethesampleandticktheboxthatbestdescribeshowyoufeelaboutit.
IwouldeatthiseveryopportunitythatIhad
Iwouldeatthisveryoften
Ilikethisandwouldeatitnowandthen
Iwouldeatthisifavailablebutwouldnotgooutofmyway
Idontlikethisbutwouldeatitonoccasion
Iwouldhardlyevereatthis
Iwouldeatthisonlyifforcedto
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page101of168
Templates
RecordSheet
FoodActionRatingTest
Action TotalTicks
IwouldeatthiseveryopportunitythatIhad
Iwouldeatthisveryoften
Ilikethisandwouldeatitnowandthen
Iwouldeatthisifavailablebutwouldnotgooutofmyway
Idontlikethisbutwouldeatitonoccasion
Iwouldhardlyevereatthis
Iwouldeatthisonlyifforcedto
RecordSheet
FoodActionRatingTest
Action TotalTicks
IwouldeatthiseveryopportunitythatIhad
Iwouldeatthisveryoften
Ilikethisandwouldeatitnowandthen
Iwouldeatthisifavailablebutwouldnotgooutofmyway
Idontlikethisbutwouldeatitonoccasion
Iwouldhardlyevereatthis
Iwouldeatthisonlyifforcedto
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page102of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page103of168
Experiment19SensoryEvaluationPreferenceTestPreferenceRankingTest
PreferenceRankingTest
Preferencerankingtestsareusedtorankfoodsinorderofpreference.Theyareusedwhentwoormore
samplesarebeingtested.Thenumberofsamplesusedisdependentonthetestersattentionspanand
memory.Thetesterisaskedtoassignanordertothesamplesaccordingtohis/herpreference.Ranking
testsdonotdeterminethedegreeofliking/dislikingforeachofthesamples.
PreferenceRankingTest
Testerispresentedwithanumberofcodedsamples
Testerrankssamplesinorderofpreference
ProcedureforaPreferenceRankingTest
Aim:TodeterminewhichofthreedifferentbrandsofChocolateYoghurtispreferredbytesters.
Materialsrequiredbasedonsixtesters
6trays
6glassesofwater
18containers
6samplesoffoodAYellowPackChocolateYoghurt
6samplesoffoodBRedPackChocolateYoghurt
6samplesoffoodCBluePackChocolateYoghurt
6scorecards
6recordsheets
Procedure
1.Code18containersasfollows:
6containerswithsymbol
6containerswithsymbol
6containerswithsymbol
2.Arrangeyoghurtincontainers:
6codedYellowPackChocolateYoghurt
6codedRedPackChocolateYoghurt
6codedBluePackChocolateYoghurt
3.Setuptraysnumbered16.Placeonecontainerwithsymbol,onewithsymbolandonewith
symboloneachtray.
Codedsamples
Tray1Scorecard
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page104of168
4.Instructtesterstofollowinstructionsonscorecard.
Scorecard
PreferenceRankingTest
TraynumberName.
Infrontofyouarethreecodedsamples.Tasteeachsample.
Pleaseindicateyourpreferencebyplacing:
1stchoicebesidethesamplethatyouprefermost
2ndchoicebesideyournextpreference
3rdchoicebesidetheoneyouleastprefer.
____________________________________________________________
5.Collectscorecardsandtransferresultsontorecordsheet.
6.Calculateresults.
Tocalculatetheresultsassigneachchoiceascorevalue:
1stchoicegive3points
2ndchoicegive2points
3rdchoicegive1point
Calculate the score for each product by multiplying the number of ticks in each box by the score value
assigned to that choice as in the record sheet below. The order of preference is determined from the
scorei.e.theproductwiththehighestscoreisthepreferredproduct.
RecordSheet
PreferenceRankingTest
FoodProductYellowPackChocolateYoghurt
FoodProductRedPackChocolateYoghurt
FoodProductBluePackChocolateYoghurt
Foreachtesterplaceatickintheboxthatcorrespondstotheirchoiceforthatproduct.
ScoreValueAssigned:
1stchoicegive3points
2ndchoicegive2points
3rdchoicegive1point
FoodProduct 1stchoice 2ndchoice 3rdchoice Score RankOrder
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page105of168
2x3=6 2x2=4 2x1=2 12points 2nd
2x3=6 3x2=6 1x1=1 13points 1st
2x3=6 1x2=2 3x1=3 11points 3rd
7.Revealcodesandpresentresults.
IntheabovecaseRedPackChocolateYoghurtwasthegrouppreference,followedbyYellowPack.Blue
PackChocolateYoghurtwastheleastpreferredofthethreesamples.
8.Evaluateresults.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page106of168
Templates
Scorecard
PreferenceRankingTest
TraynumberName.
Infrontofyouarethreecodedsamples.Tasteeachsample.
Pleaseindicateyourpreferencebyplacing:
1stchoicebesidethesamplethatyouprefermost
2ndchoicebesideyournextpreference
3rdchoicebesidetheoneyouleastprefer.
____________________________________________________________
Scorecard
PreferenceRankingTest
TraynumberName.
Infrontofyouarethreecodedsamples.Tasteeachsample.
Pleaseindicateyourpreferencebyplacing:
1stchoicebesidethesamplethatyouprefermost
2ndchoicebesideyournextpreference
3rdchoicebesidetheoneyouleastprefer.
____________________________________________________________
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page107of168
Templates
RecordSheet
PreferenceRankingTest
FoodProduct____________________
FoodProduct____________________
FoodProduct____________________
Foreachtesterplaceatickintheboxthatcorrespondstotheirchoiceforthatproduct.
ScoreValueAssigned:
1stchoicegive3points
2ndchoicegive2points
3rdchoicegive1point
FoodProduct 1stchoice 2ndchoice 3rdchoice Score RankOrder
RecordSheet
PreferenceRankingTest
FoodProduct____________________
FoodProduct____________________
FoodProduct____________________
Foreachtesterplaceatickintheboxthatcorrespondstotheirchoiceforthatproduct.
ScoreValueAssigned:
1stchoicegive3points
2ndchoicegive2points
3rdchoicegive1point
FoodProduct 1stchoice 2ndchoice 3rdchoice Score RankOrder
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page108of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page109of168
Experiment20SensoryEvaluationDifferenceTestPairedComparisonTest
PairedComparisonTest
Thistestisusefulwhencomparingtwotypesofthesamefoode.g.bakedbeans,yoghurt,juiceetc.
Therearetwodifferenttypesofpairedcomparisontest:
Simple difference paired comparison test are the samples
different?
Directionalpairedcomparisontestwhichsampleissweeter/
saltier?
SimpleDifferencePairedComparisonTest
SimpleDifferencePairedComparisonTest
Testerispresentedwithtwocodedsamples
Testerisaskedifthereisadifferencebetweenthesamples
ProcedureforaSimpleDifferencePairedComparisonTest
Aim:TodetermineiftesterscandetectadifferencebetweentwosamplesofBakedBeans.
Materialsrequiredbasedonsixtesters
6trays
6glassesofwater
12containers
6samplesoffoodABakedBeans
6samplesoffoodBReducedSugarBakedBeans
6scorecards
6recordsheets
Procedure
1.Code12containersasfollows:
6containerswithsymbol
6containerswithsymbol
2.Setuptraysnumbered16.Placeonecontainerwithsymbolandonecontainerwithsymbol
oneachtray.
Codedsamples
Tray1Scorecard
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page110of168
3.Arrangebeansincontainers.Itisimportanttopresentthecodedsamplesinrandomorderoneach
tray.Thesamplesonthetrayscanbethesameordifferent.Apossiblepresentationorderforsixtesters
isillustratedbelow.
PresentationOrderforSixTrays
ABakedBeans
BReducedSugarBakedBeans
4.Instructtesterstofollowinstructionsonscorecard.
Scorecard
SimpleDifferencePairedComparisonTest
TraynumberName.
Youarepresentedwithtwocodedsamples.Pleasetastethesamplesintheordergiven.
Canyoudetectadifferencebetweenthesamples?
Yes_______________No_______________
Note:thetasteorderisalwaysspecifiedonthescorecardforasimpledifferencepairedcomparisontest
toensurerandomtastingoffood.
5. Collectscorecardsandtransferresultsontorecordsheet.
RecordSheet
SimpleDifferencePairedComparisonTest
FoodProductA:BakedBeans
FoodProductB:ReducedSugarBakedBeans
When recording results, transfer responses from the scorecards by indicating whether testers
answeredYesorNo.Tickthosethatarecorrect.
Response IfCorrect
Tester1
Foodproduct A B Yes
Code
Tester2
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page111of168
Foodproduct B A No
Code
Tester3
Foodproduct A B Yes
Code
Tester4
Foodproduct B A Yes
Code
Tester5
Foodsample A B Yes
Code
Tester6
Foodproduct B A No
Code
Totalnumberofcorrectresponses 4
6.Countthecorrectresponses.
7.Revealcodesandpresentresults.
Asyoucansee,fourtesterscorrectlydetectedadifferencebetweenthetwosamples.
8.Evaluateresults.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page112of168
Templates
Scorecard
SimpleDifferencePairedComparisonTest
TraynumberName.
Youarepresentedwithtwocodedsamples.Pleasetastethesamplesintheordergiven.
Canyoudetectadifferencebetweenthesamples?
Yes_______________No_______________
Scorecard
SimpleDifferencePairedComparisonTest
TraynumberName.
Youarepresentedwithtwocodedsamples.Pleasetastethesamplesintheordergiven.
Canyoudetectadifferencebetweenthesamples?
Yes_______________No_______________
Scorecard
SimpleDifferencePairedComparisonTest
TraynumberName.
Youarepresentedwithtwocodedsamples.Pleasetastethesamplesintheordergiven.
Canyoudetectadifferencebetweenthesamples?
Yes_______________No_______________
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page113of168
Templates
RecordSheet
SimpleDifferencePairedComparisonTest
FoodProductA:____________________
FoodProductB:____________________
When recording results, transfer responses from the scorecards by indicating whether testers
answeredYesorNo.Tickthosethatarecorrect.
Response IfCorrect
Tester1
Foodproduct A B
Code
Tester2
Foodproduct B A
Code
Tester3
Foodproduct A B
Code
Tester4
Foodproduct B A
Code
Tester5
Foodsample A B
Code
Tester6
Foodproduct B A
Code
Totalnumberofcorrectresponses
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page114of168
Experiment21SensoryEvaluationDifferenceTest
PairedComparisonTest
Thistestisusefulwhencomparingtwotypesofthesamefoode.g.bakedbeans,yoghurt,juiceetc.
Therearetwodifferenttypesofpairedcomparisontest:
Simple difference paired comparison test are the samples
different?
Directionalpairedcomparisontestwhichsampleissweeter/
saltier?
DirectionalPairedComparisonTest
DirectionalPairedComparisonTest
Testerispresentwithtwocodedsamples
Testerisaskedtodeterminewhichofthesampleshasagreaterdegreeofintensityin
termsofaparticularcharacteristic
ProcedureforaDirectionalPairedComparisonTest
Aim:TodeterminewhichoftwosamplesofOrangeJuiceissweeter.
Materialsrequiredbasedonsixtesters
6trays
6glassesofwater
12containers
6samplesoffoodAUnsweetenedOrangeJuice
6samplesoffoodBSweetenedOrangeJuice
6scorecards
6recordsheets
Procedure
1.Code12containersasfollows:
6containerswithsymbol
6containerswithsymbol
2.Setuptraysnumbered16.Placeonecontainerwithsymbolandonewithsymbolon
eachtray.
Codedsamples
Scorecard
Tray1
3.Arrangeorangejuiceincontainers.Itisimportanttopresentthecodedsamplesinrandomorderon
eachtray.Apossiblepresentationorderforsixtestersisillustratedbelow.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page115of168
PresentationOrderforSixTrays
AUnsweetenedOrangeJuice
BSweetenedOrangeJuice
4. Instructtesterstofollowinstructionsonscorecard.
Scorecard
DirectionalPairedComparisonTest
TraynumberName.
Infrontofyouaretwocodedsamples.
Startingwiththesampleontheleft,tasteeachsampleandcirclethesamplethatissweeter.
Youmustmakeachoice.Youmayretasteasoftenasyouwish.
Note: the taste order is always specified on the scorecard for a directional paired comparison test to
ensure
randomtastingoffood.
5.Collectscorecardsandtransferresultsontorecordsheet.
RecordSheet
DirectionalPairedComparisonTest
FoodProductA:UnsweetenedOrangeJuice
FoodProductB:SweetenedOrangeJuice
When recording results, circle the letter that corresponds with the symbol selected on the
scorecard.Tickthecorrectresponses.
IfCorrect
Tester1
Foodproduct A B
Code
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page116of168
Tester2
Foodproduct B A
Code
Tester3
Foodproduct A B
Code
Tester4
Foodproduct B A
Code
Tester5
Foodproduct A B
Code
Tester6
Foodproduct B A
Code
Totalnumberofcorrectresponses 4
6.Countcorrectresponses.
7.Revealcodesandpresentresults.
FourpeoplecorrectlyidentifiedtheSweetenedOrangeJuiceasbeingthesweetersample.
8.Evaluateresults.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page117of168
Templates
Scorecard
DirectionalPairedComparisonTest
TraynumberName.
Infrontofyouaretwocodedsamples.
Startingwiththesampleontheleft,tasteeachsampleandcirclethesamplethatis_____________
Youmustmakeachoice.Youmayretasteasoftenasyouwish.
Scorecard
DirectionalPairedComparisonTest
TraynumberName.
Infrontofyouaretwocodedsamples.
Startingwiththesampleontheleft,tasteeachsampleandcirclethesamplethatis____________
Youmustmakeachoice.Youmayretasteasoftenasyouwish.
Scorecard
DirectionalPairedComparisonTest
TraynumberName.
Infrontofyouaretwocodedsamples.
Startingwiththesampleontheleft,tasteeachsampleandcirclethesamplethatis_____________
Youmustmakeachoice.Youmayretasteasoftenasyouwish.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page118of168
Template
RecordSheet
DirectionalPairedComparisonTest
FoodProductA:__________________________
FoodProductB:__________________________
When recording results, circle the letter that corresponds with the symbol selected on the
scorecard.Tickthecorrectresponses.
IfCorrect
Tester1
Foodproduct A B
Code
Tester2
Foodproduct B A
Code
Tester3
Foodproduct A B
Code
Tester4
Foodproduct B A
Code
Tester5
Foodproduct A B
Code
Tester6
Foodproduct B A
Code
Totalnumberofcorrectresponses
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page119of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page120of168
Experiment21SensoryEvaluationDifferenceTestTriangleTest
TriangleTest
Thetriangletestisusedtoseeifthereisadetectabledifferencebetweentwosimilarproducts.
TriangleTest
Testerispresentedwiththreecodedsamples
Twosamplesarethesame,oneisdifferent
Testerisaskedtoidentifythesamplethatisdifferent
ProcedureforaTriangleTest
Aim:TofindoutifthereisadetectabledifferencebetweentwobrandsofJaffaCakes.
Materialsrequiredbasedonsixtesters
6trays
6glassesofwater
18containers
9samplesoffoodAWhitePackJaffaCakes
9samplesoffoodBBluePackJaffaCakes
6scorecards
6recordsheets
Procedure
1.Code18containersasfollows:
6containerswithsymbol
6containerswithsymbol
6containerswithsymbol
2.Setuptraysnumbered16.Placeonecontainerwithsymbol,onewithsymbolandone
withsymboloneachtray.
Codedsamples
Scorecard
Tray1
3.Arrangethefoodsamplesineachcontainer.InatriangletestBalancedPresentationOrderis
important.Thismeansthat:
(i) everypossiblecombinationofsamplesshouldbepresented
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page121of168
(ii) eachfoodbeingtestedisofferedanequalnumberoftimes.
In a triangle test there are six possible combinations that can be presented. The six combinations are
illustratedbelow.
BalancedPresentationOrderforSixTrays
AWhitePackJaffaCakes
BBluePackJaffaCakes
Ontray1:
foodcontainercontainsWhitePackJaffaCakes
foodcontainercontainsBluePackJaffaCakes
foodcontainercontainsWhitePackJaffaCakes.
Bysettingupsixtraysonecanensurethateverypossiblecombinationofsamplesisoffered.Thesamples
arealsopresentedinrandomorderandnotestergetsthesamplespresentedinthesamesequence.Each
food sample is offered an equal number of times i.e. nine times, so a balanced presentation order is
achieved. It is important to note that the codes on each tray remain the same; it is the food in the
containerthatchangeseachtime.
4.Instructtesterstofollowinstructionsonscorecard.
Scorecard
TriangleTest
TraynumberName.
Infrontofyouarethreecodedsamples,twoarethesameandoneisdifferent.
Startingfromtheleft,tastethesamplesandcircletheonethatisdifferentfromtheothertwo.
Youmayretastethesamples.Youmustmakeachoice.
Note:thetasteorderisalwaysspecifiedonthescorecardforatriangletesttoensurerandomtastingof
foods.
5.Collectscorecardsandtransferresultsontotherecordsheet.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page122of168
RecordSheet
TriangleTest
FoodProductA:WhitePackJaffaCakes
FoodProductB:BluePackJaffaCakes
When recording the results circle the letter that corresponds with the symbol selected on
eachscorecard.
Ticktheappropriatecolumnifthetestercorrectlyidentifiedthesamplethatwasdifferent.
If
Tester1
Foodproduct A B A
Code
Tester2
Foodproduct A A B
Code
Tester3
Foodproduct B B A
Code
Tester4
Foodproduct B A B
Code
Tester5
Foodproduct A B B
Code
Tester6
Foodproduct B A A
Code
Totalnumberofcorrectresponses 5
6.Countcorrectresponses.
7.Revealcodesandpresentresults.
Inthiscasefiveoutofsixpeoplecorrectlyidentifiedthesamplethatwasdifferent.
8.Evaluateresults.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page123of168
Templates
Scorecard
TriangleTest
TraynumberName.
Infrontofyouarethreecodedsamples,twoarethesameandoneisdifferent.
Startingfromtheleft,tastethesamplesandcircletheonethatisdifferentfromtheothertwo.
Youmayretastethesamples.Youmustmakeachoice.
Scorecard
TriangleTest
TraynumberName.
Infrontofyouarethreecodedsamples,twoarethesameandoneisdifferent.
Startingfromtheleft,tastethesamplesandcircletheonethatisdifferentfromtheothertwo.
Youmayretastethesamples.Youmustmakeachoice.
Scorecard
TriangleTest
TraynumberName.
Infrontofyouarethreecodedsamples,twoarethesameandoneisdifferent.
Startingfromtheleft,tastethesamplesandcircletheonethatisdifferentfromtheothertwo.
Youmayretastethesamples.Youmustmakeachoice.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page124of168
Template
RecordSheet
TriangleTest
FoodProductA:__________________________
FoodProductB:__________________________
Whenrecordingtheresultscircletheletterthatcorrespondswiththesymbolselectedoneach
scorecard.
Ticktheappropriatecolumnifthetestercorrectlyidentifiedthesamplethatwasdifferent.
If
Tester1
Foodproduct A B A
Code
Tester2
Foodproduct A A B
Code
Tester3
Foodproduct B B A
Code
Tester4
Foodproduct B A B
Code
Tester5
Foodproduct A B B
Code
Tester6
Foodproduct B A A
Code
Totalnumberofcorrectresponses
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page125of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page126of168
Experiment22SensoryEvaluationDifferenceTestDuoTrioTest
DuoTrioTest
Theduotriotestisanalternativetothetriangletest.Thistestisusedinthefoodindustrywhenchanges
are contemplated in a product currently available. This test is particularly useful when the product
concernedhasanintenseodourortaste.
DuoTrioTest
Testerispresentedwiththreesamples
Twosamplesarecodedandoneisidentifiedasthereference.Inindustrythereference
is
normallytheproductcurrentlybeingmanufactured
Testerisaskedtoidentifythesamplethatisdifferentfromthereference
ProcedureforaDuoTrioTest
Aim:TofindoutifthereisadetectabledifferenceintastebetweenanOriginalGarlicDiprecipeanda
ModifiedGarlicDiprecipe.
Materialsrequiredbasedonsixtesters
6trays
6glassesofwater
18containers
12samplesoffoodAOriginalGarlicDiprecipe
6samplesoffoodBModifiedGarlicDiprecipe
6scorecards
6recordsheets
Procedure
1.Code18containersasfollows:
6containerswithsymbolR
6containerswithsymbol
6containerswithsymbol
2.Setuptraysnumbered16.PlaceonecontainerwithsymbolR,onewithsymbolandone
withsymboloneachtray.
Codedsamples
Tray1Scorecard
3.Arrangethefoodinthecontainersoneachtray.Itisimportanttopresentthefoodinarandomorder
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page127of168
oneachtray.Apossiblepresentationorderforsixtestersisillustratedbelow.
PresentationOrderforSixTrays
ROriginalrecipe
AOriginalrecipe
BModifiedrecipe
Thecodesoneachtrayremainthesame.Itisthefoodinthecontainerthatchangeseachtime.Thefood
placed inthecontainercodedRisalwaysthereferencefood, inthiscasetheOriginalGarlicDiprecipe.
Onlythefoodsinthecontainerscodedandchange.
4.Instructtesterstofollowinstructionsonscorecard.
Scorecard
DuoTrioTest
TraynumberName.
Youarepresentedwiththreesamples,onemarkedRandtwoothercodedsamples.
Startingfromtheleft,tastetheRsamplefollowedbythetwocodedsamplesintheordergiven.
CirclethesamplethatisdifferentfromR.Youmayretastethesamples.Youmustmakeachoice.
R
5.Collectscorecardsandtransferresultsontorecordsheet.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page128of168
RecordSheet
DuoTrioTest
FoodProductA:OriginalGarlicDip
FoodProductB:ModifiedGarlicDip
When recording the results circle the letter that corresponds with the symbol selected on each
scorecard.
Ticktheappropriatecolumnifthetestercorrectlyidentifiedthesamplethatwasdifferentfrom
R.
IfCorrect
Tester1
Foodproduct A A B
Code R
Tester2
Foodproduct A B A
Code R
Tester3
Foodproduct A A B
Code R
Tester4
Foodproduct A B A
Code R
Tester5
Foodproduct A A B
Code R
Tester6
Foodproduct A B A
Code R
Totalnumberofcorrectresponses 4
6.Countcorrectresponses.
7.Revealcodesandpresentresults.
Inthiscasefourtesterscouldidentifythesamplethatwasdifferentfromthereference.
8.Evaluateresults.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page129of168
Templates
Scorecard
DuoTrioTest
TraynumberName.
Youarepresentedwiththreesamples,onemarkedRandtwoothercodedsamples.
Startingfromtheleft,tastetheRsamplefollowedbythetwocodedsamplesintheordergiven.
CirclethesamplethatisdifferentfromR.Youmayretastethesamples.Youmustmakeachoice.
R
Scorecard
DuoTrioTest
TraynumberName.
Youarepresentedwiththreesamples,onemarkedRandtwoothercodedsamples.
Startingfromtheleft,tastetheRsamplefollowedbythetwocodedsamplesintheordergiven.
CirclethesamplethatisdifferentfromR.Youmayretastethesamples.Youmustmakeachoice.
R
Scorecard
DuoTrioTest
TraynumberName.
Youarepresentedwiththreesamples,onemarkedRandtwoothercodedsamples.
Startingfromtheleft,tastetheRsamplefollowedbythetwocodedsamplesintheordergiven.
CirclethesamplethatisdifferentfromR.Youmayretastethesamples.Youmustmakeachoice.
R
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page130of168
Template
RecordSheet
DuoTrioTest
FoodProductA:______________________
FoodProductB:______________________
When recording the results circle the letter that corresponds with the symbol selected on each
scorecard.
Ticktheappropriatecolumnifthetestercorrectlyidentifiedthesamplethatwasdifferentfrom
R.
IfCorrect
Tester1
Foodproduct A A B
Code R
Tester2
Foodproduct A B A
Code R
Tester3
Foodproduct A A B
Code R
Tester4
Foodproduct A B A
Code R
Tester5
Foodproduct A A B
Code R
Tester6
Foodproduct A B A
Code R
Totalnumberofcorrectresponses
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page131of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page132of168
Experiment23SensoryEvaluationDescriptiveTestDescriptiveRankingTest
DescriptiveRankingTest
A descriptive ranking test is used to rank foods in order of intensity of a specific sensory attribute. A
sensory attribute is the term used to describe a key characteristic of a food product e.g. sweetness,
saltiness,aroma/flavour,rancidity,viscosity.
DescriptiveRankingTest
Testerispresentedwithanumberofcodedsamples
Testerrankssamplesinorderofintensityofspecifiedattribute/s
ProcedureforaDescriptiveRankingTest
Aim:ToranktheperceivedcreaminessofthreetypesofMilk.
Materialsrequiredbasedonsixtesters
6trays
6glassesofwater
18containers
6samplesoffoodAFullFatMilk
6samplesoffoodBLowFatMilk
6samplesoffoodCSkimmedMilk
6scorecards
6recordsheets
Procedure
1.Code18containersasfollows:
6containerswithsymbol
6containerswithsymbol
6containerswithsymbol
2.Arrangemilkincontainers:
6codedFullFatMilk
6codedLowFatMilk
6codedSkimmedMilk
3.Setuptraysnumbered16.Placeonecontainerwithsymbol,onewithsymbolandonewith
symboloneachtray.
Codedsamples
Tray1Scorecard
4.Instructthetesterstofollowinstructionsonscorecard.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page133of168
Scorecard
DescriptiveRankingTest
TraynumberName.
Infrontofyouarethreecodedsamples.Tasteeachsample.
Pleaserankthesamplesinorderofcreaminessbyplacing:
1stchoicebesidethesamplethatyouconsidertobethecreamiest
2ndchoicebesidethenextcreamiest
3rdchoicebesidetheleastcreamy.
____________________________________________________________
5.Collectscorecardsandtransferresultsontorecordsheet.
6.Calculateresults.
Tocalculatetheresultsassigneachchoiceascorevalue:
1stchoicegive3points
2ndchoicegive2points
3rdchoicegive1point.
Calculatethescoreforeachproductbymultiplyingthenumberofticksineachboxbythevalueassigned
tothatchoiceasintherecordsheetbelow.Therankorderisdeterminedfromthescore.
RecordSheet
DescriptiveRankingTest
FoodProductFullFatMilk
FoodProductLowFatMilk
FoodProductSkimmedmilk
Foreachtesterplaceatickintheboxthatcorrespondstotheirchoiceforthatproduct.
ScoreValueAssigned:
1stchoicegive3points
2ndchoicegive2points
3rdchoicegive1point
FoodProduct 1stchoice 2ndchoice 3rdchoice Score RankOrder
2x3=6 3x2=6 1x1=1 13points 1st
2x3=6 2x2=4 2x1=2 12points 2nd
2x3=6 1x2=2 3x1=3 11points 3rd
7.Revealcodesandpresentresults.
Intheaboveexampletheproductcodedwasperceivedtobethecreamiestmilk.Thiswasthe
FullFatMilk.
8.Evaluateresults.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page134of168
Templates
Scorecard
DescriptiveRankingTest
TraynumberName.
Infrontofyouarethreecodedsamples.Tasteeachsample.
Pleaserankthesamplesinorderof__________________byplacing:
1stchoicebesidethesamplethatyouconsidertobethe__________________
2ndchoicebesidethenext__________________
3rdchoicebesidetheleast__________________
____________________________________________________________
Scorecard
DescriptiveRankingTest
TraynumberName.
Infrontofyouarethreecodedsamples.Tasteeachsample.
Pleaserankthesamplesinorderof__________________byplacing:
1stchoicebesidethesamplethatyouconsidertobethe__________________
2ndchoicebesidethenext__________________
3rdchoicebesidetheleast__________________
____________________________________________________________
Scorecard
DescriptiveRankingTest
TraynumberName.
Infrontofyouarethreecodedsamples.Tasteeachsample.
Pleaserankthesamplesinorderof__________________byplacing:
1stchoicebesidethesamplethatyouconsidertobethe__________________
2ndchoicebesidethenext__________________
3rdchoicebesidetheleast__________________
____________________________________________________________
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page135of168
Templates
RecordSheet
DescriptiveRankingTest
FoodProduct____________________
FoodProduct____________________
FoodProduct____________________
Foreachtesterplaceatickintheboxthatcorrespondstotheirchoiceforthatproduct.
ScoreValueAssigned:
1stchoicegive3points
2ndchoicegive2points
3rdchoicegive1point
FoodProduct 1stchoice 2ndchoice 3rdchoice Score RankOrder
RecordSheet
DescriptiveRankingTest
FoodProduct____________________
FoodProduct____________________
FoodProduct____________________
Foreachtesterplaceatickintheboxthatcorrespondstotheirchoiceforthatproduct.
ScoreValueAssigned:
1stchoicegive3points
2ndchoicegive2points
3rdchoicegive1point
FoodProduct 1stchoice 2ndchoice 3rdchoice Score RankOrder
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page136of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page137of168
Experiment24SensoryEvaluationDescriptiveTestDescriptiveRatingTestsLineScales
DescriptiveRatingTests
Descriptiveratingtestsareusedtoevaluateandratepreselectedsensoryattributesinafood.Asensory
attributeisthetermusedtodescribeakeycharacteristicofafoodproduct.
Theattributescanberatedonlinescalesorstardiagrams.
A sensoryprofile is a written description ofthe sensoryattributesof a food. This iscompiled from the
ratingsobtainedfortheselectedattributes.
DescriptiveRatingTestprofilingoneproductusinglinescales.
DescriptiveRatingTest
Testerispresentedwithonefoodsample
Testerisaskedtoratetheintensityofthepreselectedattributesforthesample
ProcedureforaDescriptiveRatingTest
Aim:TocompileasensoryprofileofonetypeofTomatoSoupusingfourpreselectedattributes.
Materialsrequiredbasedonsixtesters
6trays
6glassesofwater
6containers
6samplesofTomatoSoup
6scorecards
6recordsheets
Procedure
1. Agree four attributes to be rated. This is an important stage in the test and can be done by
brainstorming/discussionwithintheclassgroup.Eachstudentshouldhaveaclearunderstandingofthe
meaningofeachchosenattribute.
Thefourattributesagreedforthetomatosoupare:
aroma
colour(tomatocolour)
flavour(tomatoflavour)
sweetness(sweet).
2.Labelscorecardandrecordsheetwithagreedattributes.
3.Setuptraysnumbered16.Placeasampleofsouponeachtray.
Soupsample
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page138of168
Scorecard
Tray1
4.Instructtesterstofollowinstructionsonscorecard.
Scorecard
DescriptiveRatingTestoneproduct
TraynumberName.
YouarepresentedwithasampleofTomatoSoup.
Please evaluate and rate the sample for each attribute and mark the number that best describes
yourchoiceontheaccompanyinglinescale.
1=veryweak2=weak3=neitherweaknorstrong4=strong5=verystrong
Attributes
Aroma
12345
TomatoFlavour
12345
TomatoColour
12345
Sweetness
12345
5.Collectscorecardsandtransferresultsontorecordsheet.
6.Calculatetheaveragescoreforeachattribute.
RecordSheet
DescriptiveRatingTestoneproduct
FoodProduct:TomatoSoup
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page139of168
Attributes
Fillinattributesselectedforprofile
Tomato Tomato
Aroma Sweetness
Flavour Colour
Tester1
5 3 3 2
Resultsfromscorecard
Tester2
4 3 2 3
Resultsfromscorecard
Tester3
4 5 1 3
Resultsfromscorecard
Tester4
5 4 2 3
Resultsfromscorecard
Tester5
3 4 2 2
Resultsfromscorecard
Tester6
3 3 2 1
Resultsfromscorecard
Totalscore 24 22 12 14
Averagescore
4 3.6 2 2.3
(totalscorenumberoftesters)
7.Presentresultsbyplottingtheaveragescoreforeachattributeontothelinescales.Itisacceptable
toroundoffaveragescorestothenearestwholenumber.
PresentationofResults
DescriptiveRatingTestoneproduct
TraynumberName.
FoodProduct:TomatoSoup
Pleaseplottheaveragescoreforeachattributeontheaccompanyinglinescales.
1=veryweak2=weak3=neitherweaknorstrong4=strong5=verystrong
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page140of168
Attributes
Aroma
12345
TomatoFlavour
12345
TomatoColour
12345
Sweetness
12345
8.Compileasensoryprofileofthetomatosoupbasedonthegroupresult.Foraccurateprofilingitis
importanttousetheappropriatewordsforeachnumberonthescales.
ProfileofTomatoSoup
Thissouphasastrongaromaandastrongtomatoflavour.However,ithasaweaktomatocolour
andaweaksweettaste.
9.Evaluateresults.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page141of168
Template
Scorecard
DescriptiveRatingTestoneproduct
TraynumberName.
Youarepresentedwithasampleof____________________
Please evaluate and rate the sample for each attribute and mark the number that best describes
yourchoiceontheaccompanyinglinescale.
1=veryweak2=weak3=neitherweaknorstrong4=strong5=verystrong
Attributes
..
12345
..
12345
..
12345
..
12345
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page142of168
Template
RecordSheet
DescriptiveRatingTestoneproduct
FoodProduct:____________________
Attributes
Fillinattributesselectedforprofile
Tester1
Resultsfromscorecard
Tester2
Resultsfromscorecard
Tester3
Resultsfromscorecard
Tester4
Resultsfromscorecard
Tester5
Resultsfromscorecard
Tester6
Resultsfromscorecard
Totalscore
Averagescore
(totalscorenumberoftesters)
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page143of168
Template
PresentationofResults
DescriptiveRatingTestoneproduct
TraynumberName.
FoodProduct:____________________
Pleaseplottheaveragescoreforeachattributeontheaccompanyinglinescales.
1=veryweak2=weak3=neitherweaknorstrong4=strong5=verystrong
Attributes
..
12345
..
12345
..
12345
..
12345
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page144of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page145of168
Experiment25SensoryEvaluationDescriptiveTestDescriptiveRatingTestStarDiagrams
DescriptiveRatingTests
Descriptiveratingtestsareusedtoevaluateandratepreselectedsensoryattributesinafood.A
sensoryattributeisthetermusedtodescribeakeycharacteristicofafoodproduct.
Theattributescanberatedonlinescalesorstardiagrams.
A sensoryprofile is a written description ofthe sensoryattributesof a food. This iscompiled from the
ratingsobtainedfortheselectedattributes.
DescriptiveRatingTestprofilingtwoproductsusingstardiagrams.
DescriptiveRatingTest
Testerispresentedwithtwocodedsamples
Testerisaskedtoratetheintensityofthepreselectedattributesforeachsample
ProcedureforaDescriptiveRatingTestusingtwoproducts
Aim:TocompileasensoryprofileofeachoftwotypesofFruitSconesusingsixpreselectedattributes.
Materialsrequiredbasedonfourtesters
4trays
4glassesofwater
8containers
4samplesofFruitSconeA
4samplesofFruitSconeB
4scorecards
4recordsheets
Procedure
1.Agreesixattributes.Thisisanimportantstageinthetestandcanbedonebybrainstormingor
discussionwithintheclassgroup.Eachstudentshouldhaveaclearunderstandingofthemeaning
ofthechosenattribute.
Thesixattributesagreedforthesconesare:
colour(goldenbrown)
shape(even)
lightness(light)
sweetness(sweet)
fruitiness(fruity)
crumbliness(crumbly).
2.Labelthescorecardandrecordsheetwiththeselectedattributes.Itisimportantthatallscorecards
havetheattributeslabelledattheexactsamepointonthestardiagram.Beginlabellingbywriting
thefirstattributeatthe12oclockpositionandthenmoveclockwisearoundthestarbyinserting
theremainingattributesinsequence.
3.Code8containersasfollows:
4containerswithsymbol
4containerswithsymbol
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page146of168
4.Arrangefoodinthecontainers:
4codedFruitSconeA
4codedFruitSconeB
5.Setuptraysnumbered14.Placeonecontainerwithsymbolandonecontainerwithsymbol
oneachtray.
Codedsamples
Scorecard
Tray1
6.Instructtesterstofollowinstructionsonscorecard.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page147of168
Scorecard
DescriptiveRatingTesttwoproducts
TraynumberName...
You are presented with two coded samples. Beginning with sample , evaluate and rate the
attributesfrom05usingthestardiagramcoded.Beginwiththevisualattributes.Thentaste
theproduct.
Repeatthesameprocesswithsamplecoded.
Jointhedotstocompleteeachstardiagram.
Food Product _______________________ Food Product
____________________________
StardiagramcodedStardiagramcoded
Golden brown
Golden brown 5
5 4
4 3
3 Fruity Light
Fruity Light 2
2 1
1 0
0
Crumbly Sweet
Crumbly Sweet
Even shape
Even shape
0=notatall1=weak2=fairly3=moderate4=quite5=very
7.Collectscorecardsandtransfereachtestersresultontotherecordsheet.
Eachtestershouldfirstofalltransfertheirownresultsfromeachstardiagramontotheappropriate
placesontheirownrecordsheet.Theymustthentransfertheresultsofeachtesterintheirgroup
ontotherecordsheet.Averagescoresforeachattributearethencalculated.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page148of168
RecordSheet
DescriptiveRatingTesttwoproducts
FoodProduct_________________________
Collatetheresultsfromthescorecardsinyourgroup.
Attributes
Fillinattributesselectedforprofile
Golden Even
Light Sweet Crumbly Fruity
Brown Shape
Tester1
4 4 5 3 2 3
Resultsfromstardiagram
Tester2
3 4 5 4 2 5
Resultsfromstardiagram
Tester3
3 5 2 5 2 4
Resultsfromstardiagram
Tester4
4 5 3 5 2 5
Resultsfromstardiagram
Totalscore 14 18 15 17 8 17
Averagescore
(total score number of 3.5 4.5 3.75 4.25 2 4.25
testers)
FoodProduct_________________________
Collatetheresultsfromthescorecardsinyourgroup.
Attributes
Fillinattributesselectedforprofile
Golden Even
Light Sweet Crumbly Fruity
Brown Shape
Tester1
4 3 5 3 3 5
Resultsfromstardiagram
Tester2
4 3 4 4 2 5
Resultsfromstardiagram
Tester3
3 3 5 3 3 4
Resultsfromstardiagram
Tester4
4 2 4 2 2 5
Resultsfromstardiagram
Totalscore 15 11 18 12 10 19
Averagescore
(total score number of 3.75 2.75 4.5 3 2.5 4.75
testers)
8.Presentresultsbyplottingtheaveragescoresfromtherecordsheetontothegroupstardiagram.
Itisacceptabletoroundoffaveragescorestothenearestwholenumber.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page149of168
PresentationofResults
DescriptiveRatingTesttwoproducts
TraynumberName.
Foreachproductpleaseplottheaveragescoreforeachattributeonthestardiagram.
Useadifferentcolourpenforeachproduct.
GroupStarDiagram
Golden brown
5
4 3.75
3 3.5
Fruity Light
4.75
4.25 2 4.5
1 2.75
0
2.5 2
3.75
Crumbly 4.5 Sweet
3
4.25
Even shape
0=notatall1=weak2=fairly3=moderate4=quite5=very
FoodProduct_________________________
FoodProduct_________________________
9.Compileasensoryprofileforeachproductbasedonthegroupresults.
Foraccurateprofilingitisimportanttousetheappropriatewordsforeachnumberonthestardiagram.
ProfileofFruitScone
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page150of168
Thisfruitsconeisquitegoldenbrown.Itisverylightandisquitesweet.Ithasquiteanevenshape,is
fairlycrumblyandquitefruity.
ProfileofFruitScone
Thisfruitsconeisalsoquitegoldenbrown.Itismoderatelylightandisverysweet.Ithasamoderately
evenshape,ismoderatelycrumblyandveryfruity.
10.Revealcodes.
11.Evaluateresults.
Template
Scorecard
DescriptiveRatingTesttwoproducts
TraynumberName...
You are presented with two coded samples. Beginning with sample , evaluate and rate the
attributesfrom05usingthestardiagramcoded.Beginwiththevisualattributes.Thentaste
theproduct.
Repeatthesameprocesswithsamplecoded.
Jointhedotstocompleteeachstardiagram.
Food Product _______________________ Food Product
_________________________
StardiagramcodedStardiagramcoded
5 5
4 4
3 3
2 2
1 1
0 0
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page151of168
0=notatall1=weak2=fairly3=moderate4=quite5=very
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page152of168
Template
RecordSheet
DescriptiveRatingTesttwoproducts
FoodProduct_________________________
Collatetheresultsfromthescorecardsinyourgroup.
Attributes
Fillinattributesselectedforprofile
Tester1
Resultsfromstardiagram
Tester2
Resultsfromstardiagram
Tester3
Resultsfromstardiagram
Tester4
Resultsfromstardiagram
Totalscore
Averagescore
(total score number of
testers)
FoodProduct_________________________
Collatetheresultsfromthescorecardsinyourgroup.
Attributes
Fillinattributesselectedforprofile
Tester1
Resultsfromstardiagram
Tester2
Resultsfromstardiagram
Tester3
Resultsfromstardiagram
Tester4
Resultsfromstardiagram
Totalscore
Averagescore
(total score number of
testers)
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page153of168
Template
PresentationofResults
DescriptiveRatingTesttwoproducts
TraynumberName..
Foreachproductpleaseplottheaveragescoreforeachattributeonthestardiagram.
Useadifferentcolourpenforeachproduct.
GroupStarDiagram
0=notatall1=weak2=fairly3=moderate4=quite5=very
FoodProduct_________________________
FoodProduct_________________________
ProfileofFoodProduct
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page154of168
SpaceforObservationsandCalculations
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page155of168
Appendix1SummaryofSensoryAnalysisTestsSuitablefortheClassroom
Number of
Category Tests Aim
Samples
Tofindouthowmuchaproductis
HedonicRatingScale 1ormore
liked/disliked.
Preference
Tests
Todetermineattitudebyindicating
FoodActionRatingTest 1ormore degree of liking / disliking for a
product.
Todeterminewhichoftwosamples
Directional Paired
2 hasagreaterdegreeofintensityin
ComparisonTest
termsofaparticularcharacteristic.
Difference
Tests
3 samples 2 are
To identify the sample that is
TriangleTest the same and 1 is
different.
different.
3 samples 2 are
To identify the sample that is
coded and 1 is
DuoTrioTest different from the control /
identified as the
reference.
control/reference.
To rank samples of a product in
DescriptiveRankingTest 2ormore order of intensity of specified
attribute/s.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page156of168
Appendix2Scales
In sensory analysis many different types of scales are used. However, the choice of scale should be
consideredinlightofthetestobjective.
TargetGroups
Productdevelopmentisfrequentlyaimedatparticulartargetgroups.Simplescalesareusedtoidentify
andcollatethisinformation.
Example1Gender
Male Female
Example2AgeGroup
Example3Doyoueatyoghurt?
Yes No
Doyoueatyoghurt?
RatingScales
Manysensoryanalysistestsrequireproductstobeassessedandthenratedonsomeformofscale.The
scale chosen depends on the aim of the test and the possible outcome. It is essential to choose an
appropriate scale for the test. There are many different rating scales and some of them are
interchangeable.
Example1Numeric
Notsweet Extremelysweet
0 1 2 3 4 5 6 7 8 9
Example2Verbal
Not Slightly Moderately Very Extremely
sweet sweet sweet sweet sweet
Example3Hedonic
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page157of168
Hedonicscalesexpressdegreesoflikeordislike.Thetermhedonicmeanshavingtodowithpleasure,so
ratingscalestodowithlikesordislikesarecalledhedonicratingscales.
Threecommonlyusedhedonicscalesareincludedbelow.
(a)FacialHedonicScale
Picturesareusedtodividethescale.
(b)NumericHedonicScale
Numbersareusedtodividethescale.Thescaleisusuallyafive,sevenorninepointscalecentredona
midpoint. In other words the scale always has an uneven number of points. When using this type of
scalewithstudentsitwouldbeimportanttokeepthescaleshort.Afivepointscaleshouldbeadequate.
NumericHedonicScale
12345
DislikeLike
ExtremelyExtremely
(c)VerbalHedonicScale
Words or phrases are used to divide the scale. The words / phrases chosen are used to indicate the
degreeoflikingfortheproduct.Thescaleisusuallyafive,sevenorninepointscale.
Whendesigningverbalscalesforclassroomuseitisimportanttousewordsthatareeasilyunderstoodby
students.
FivePointVerbalHedonicScale
VerbalHedonicScale
Likeverymuch __________________
Likeslightly __________________
Neitherlikenordislike __________________
Dislikeslightly __________________
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page158of168
Dislikeverymuch __________________
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page159of168
NinePointVerbalHedonicScale
VerbalHedonicScale
Likeextremely __________________
Likeverymuch __________________
Likemoderately __________________
Likeslightly __________________
Neitherlikenordislike __________________
Dislikeslightly __________________
Dislikemoderately __________________
Dislikeverymuch __________________
Dislikeextremely __________________
Example4:LineScales
Linescalesareusuallyrepresentedasahorizontalline,withalowratingatthelefthandendoftheline
andahighratingattherighthandendoftheline.
SingleLineScales
01234
AbsentWeakModerateVeryExtreme
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page160of168
SeriesofLineScales
1=veryweak2=weak3=neitherweaknorstrong4=strong5=verystrong
Attributes
Aroma
12345
TomatoFlavour
12345
TomatoColour
12345
Sweetness
12345
Example5StarDiagrams
Stardiagramsareusedtorateparticularattributesofafood.
Howtodrawastardiagram
(i) Draw three or four lines (depending on the number of points required), intersecting at a
centralpoint.
(ii) Labelpointsofthescale oneach line.Keepthe scaleshort.A fivepointscaleshouldbe
sufficient. For each attribute the relative intensity increases as it goes further from the
centrepoint.
(iii) Labeleachlinewiththespecificattributebeingrated.
(iv) Placeadotonthenumber,ontheappropriateline,thatbestdescribeeachattribute.
(v) Joinupthedotstomakeastarshape.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page161of168
ASixPointStarDiagram
Golden brown
5
4
3
Fruity Light
2
1
0
Crumbly Sweet
Even shape
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page162of168
Appendix3PresentationofResults
Sensoryanalysistestresultscanbepresentedonpiecharts,barchartsandscalessuchasstardiagrams.
The method of presentation will depend on the nature of the data collected and the type of analysis
required.
PieCharts
Piechartsarebestsuitedtosimpletestswherethetesteriscarryingoutoneinstructiononlysuchas:
(i) whichproductispreferred
(ii) rankingproductsinorderofpreference.
Apiechartcanbedrawnbyhandorusingacomputerprogramme.Itisimportanttolabelthepiechart
indicating a key for each product, the percentage result for each segment and the number of testers
involvedinthetest.Anexemplarisillustratedbelow.
PieChartIndicatingPreferenceforThreeDrinks
Unsweetened Freshly
Orange Juice Squeezed
27% Orange Juice
40%
Concentrated
Orange Juice
33%
20 participants
Theresultsindicateaslightpreferenceforfreshlysqueezedorangejuiceanditisclearthatthe
unsweetenedorangejuiceistheleastpreferred.
BarCharts
Bar charts can be used as an alternative to pie charts to present simple information. They can also be
usedtopresentmorecomplexdata.
Abarchartcanbedrawnbyhandorusingacomputerprogramme.Bothaxesshouldbelabelled.The
number or percentage of testers should be shown clearly on the vertical axis. The products or
characteristicsofproductsbeingtestedshouldbeindicatedonthehorizontalaxis.Akeymayberequired
tohelpidentifytheproducts.Exemplarsareillustratedbelow.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page163of168
Example1
ResultsofPairedPreferenceTest
Shortbread
100%
80%
Preferences
60%
40%
20%
0%
Butter Margarine
This chart illustrates a preference for shortbread made with butter as opposed to shortbread
madewithmargarine.
Example2
ResultsofDescriptiveRatingTest
Scones
5
4
3
Scores
Scone A
2 Scone B
1
0
Golden brown Even shape Sweet Light
Attributes
Thischartillustratestheratingoffourdifferentattributesoftwotypesofscones.SconeAismore
eveninshapeandlighterthansconeB.SconeBissweeterandslightlybrownerthansconeA.
StarDiagrams
While scales are generally used for rating (Appendix 2) they can also be used to present results. Star
diagramsareparticularlyuseful.
Stardiagramscanbeusedtopresentdataforoneormoreproducts.Furtherdetailsonstardiagramsare
availableonpage79.Exemplarsareillustratedbelow.
Aprofilecanbecompiledfromtheinformationpresentedonthestardiagram.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page164of168
Example1StarDiagramforOneProduct
DescriptiveRatingTest
BreadRoll
Crusty
5
4 5
3
Soft Brown
2 2 5
1
0
4
Nutty 4 Doughy
3
Sweet
0=poor1=weak2=slightly3=fairly4=quite5=very
ProfileofBreadRoll
Thisbreadrollhasaverygoodbrowncolour.Itisverycrustyoutsidebutisonlyslightlysoftonthe
inside.Ithasquiteanuttyflavourandisfairlysweet,butisalsoquitedoughy.
Example2StarDiagramforTwoProducts
DescriptiveRatingTesttwoproducts
Golden brown
5
4 3.75
3 3.5
Fruity Light
4.25 2 4.5
4.75
1 2.75
0
2.5 2
3.75
Crumbly 4.5 Sweet
3
4.25
Even shape
0=notatall1=weak2=fairly3=moderate4=quite5=very
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page165of168
Appendix4GlossaryofTermsUsedinSensoryAnalysis
Appearance Thevisibleattributesofafood.
Attribute Aperceivedsensorycharacteristicofafood.
BalancedPresentationOrder Eachfoodispresentedanequalnumberoftimesandthesamples
arepresentedinrandomorder.
ControlSample of the product being tested is chosen as a reference point against which all others are
compared.
Hedonic Relatingtolikeordislike.
HedonicScale Scalesexpressingdegreesoflikeordislike.
OrganolepticAssessment Usingthesensestoevaluatefood.
Profile Descriptionoftheperceivedsensoryattributesofafood.
RandomOrder Thepresentationorderofsamplesoneachtrayisvariedbetweentesters.
Ranking Food samples are placed in order according to preference or intensity of a specified
attribute.
Rating Foodsamplesarescoredaccordingtotheintensityofaspecifiedattribute.
RecordSheet Documentusedtocompileresultsfromasensoryanalysistest.
Reference Sampleoftheproductbeingtestedischosenasareferencepointagainstwhichallothers
arecompared.
Scorecard Sheetthattestersusetoanswerthequestion/saskedinasensoryanalysistest.
Tester Personwhoevaluatesfoodsandfillsoutascorecard.Thispersonmaybetrainedoruntrained.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page166of168
Bibliography
Carpenter, R.P., Lyons, D.H. and Hasdell, T.A. (2000). Guidelines for Sensory Analysis in Food Product
DevelopmentandQualityControl(2ndedn).USA:AspenPublications.
Jellinek,B.(1985).SensoryEvaluationofFood:TheoryandPractice.England:Heywood.
Ridgwell,J.(1997).TastingandTesting.(2ndedn).London:RidgwellPress.
Stone,H.andSidel,J.L.(1993).SensoryEvaluationPractices.AcademicPress.
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page167of168
Index
AcesulfameKDetectionandDeterminationin Matchinganexistingfoodproduct..................73
Sweets............................................................66 MetanilYellowIndicatorPaper........................53
Appearance.......................40,44,52,53,77,167 Modifyinganexistingfoodproduct.................73
AshTotal..........................................................10 MoistureContentLabOvenMethod.................4
AshAcidInsoluble............................................14 MoistureContentUsingMoistureMeter...........7
Attribute..........................................................167 NumberinGroup..............................................75
BalancedPresentationOrder.........120,121,167 NumberofSamples...................................75,157
BarCharts........................................................164 OilSolubleCoalTarColour...............................53
BaudouinTest...................................................53 OrganolepticAssessment...............................167
BoricAcidTestforTurmeric.............................53 Packagingandlabelling....................................73
CategoriesofSensoryAnalysisTests...............71 PairedPreferenceTest.....71,87,88,89,90,157,
Caution........................................................55,63 165
CodingofSamples.............................................75 PieChart..........................................................164
Consumertesting..............................................73 PieCharts.........................................................164
Control...............................................67,167,168 Precautionstobetaken....................................55
CrudeFatSoxhletApparatusMethod..............28 PreferenceRankingTest..71,103,104,106,107,
CrudeFiber........................................................34 157
CrudeProteinKjeldahlMethod........................17 PreferenceTests................................................71
CutouttestforCannedFisheryProducts.........39 PreferenceTestsSuitableforClassroomUse..71
Descriptive.71,72,132,133,134,135,137,138, ProductDevelopmentandRecipeModification
139,141,142,143,145,147,148,150,151, .......................................................................74
153,155,157,165,166 ProductDevelopmentintheFoodIndustry.....73
DescriptiveTests.........................................71,72 Productlaunch..................................................74
DescriptiveTestsSuitableforClassroomUse..72 Productmodification........................................73
Detectionofadulterantsindifferentfood Profile..............................140,151,155,166,167
products.........................................................43 QuantityofSample...........................................75
DeterminationofCrudeFibreUsingFibrebag RandomOrder.................................................167
(GerhardtMethod).......................................35 Ranking.......71,72,103,104,106,107,132,133,
Developmentofideas.......................................73 134,135,157,167
DifferenceTests..........................................71,72 Rating......71,72,92,93,94,96,98,99,100,101,
DifferenceTestsSuitableforClassroomUse...72 137,138,139,141,142,143,145,147,148,
DirectionalPairedComparisonTest72,114,115, 150,151,153,155,157,158,165,166,167
117,118,157 DescriptiveRating........................................See
DuoTrioTest.....72,126,127,128,129,130,157 RecordSheet....88,90,93,96,99,101,104,107,
Equipment.........................................................75 110,113,115,118,122,124,128,130,133,
EvaluationofProducts......................................74 135,138,142,148,153,167
EvaluationSheetforCutOutTest....................39 Reference..................................................60,167
Finalproductspecification...............................73 SaltIntensityTest........................................83,85
FoodActionRatingTest71,98,99,100,101,157 Scorecard....80,81,83,84,85,87,88,89,92,93,
GasChromatgraphic(GC)Method....................57 94,98,99,100,103,104,106,109,110,112,
GuidelinesforTestingintheClassroom..........75 114,115,117,120,121,123,126,127,129,
Hedonic....71,92,93,94,96,157,158,159,161, 132,133,134,138,141,146,147,151,167
167 SensoryAnalysis......71,72,74,77,157,167,168
HedonicRatingScale.........71,92,93,94,96,157 SensoryAnalysisinClassRoom........................74
HedonicScale..................................159,161,167 SensoryAnalysisintheFoodIndustry.............71
HighPerformanceLiquidChromatography SensoryEvaluationGeneralConcepts..............71
HPLC...............................................................62 SettingofTrays.................................................75
Hygiene..............................................................75 SimpleDifferencePairedComparisonTest.....72,
Largescaleproduction......................................73 109,110,112,113
Largescaleproductiontrial..............................73 SourIntensityTest......................................84,85
LineScales.......................................137,161,162 SpecialDietaryConditions................................75
Makingacompletelynewfoodproduct..........73 StagesofProductDevelopment.......................73
VedpalYadav,LecturerinFoodTechnology,GovernmentPolytechnic,MandiAdampur,Hisar,Haryana,India125052.
emailvedpalp@yahoo.com +919416589819 Page168of168
stardiagram...145,147,148,149,150,151,153, Tester87,92,93,96,98,103,109,110,111,113,
155,162,165 114,115,116,118,120,122,124,126,128,
StarDiagram............................150,155,163,166 130,132,137,139,142,145,148,153,167
StarDiagrams..................................145,162,165 Testingofideasonasmallscale......................73
SweetIntensityTest...................................84,85 TestingSession..................................................75
TasteIdentificationTest.............................80,81 ThinlayerChromatographicdetection
TastingandTestingintheClassroom...............74 TLC.................................................................66
TastingandTestingWordBank........................77 Timing................................................................75
Temperature...................................22,57,66,75 TotalCarbohydrates..........................................32
TestforMetanilYellow.....................................53 TriangleTest......72,120,121,122,123,124,157
TestforStarch...................................................53 UsesofSensoryAnalysisintheFoodIndustry72
Whatissensoryevaluation?.............................71
WheretoTest....................................................75