Benefits of Carrot Crust Pizza

Thao Tran

San Francisco State University

DFM 357
Benefits of Carrot Crust Pizza Tran 1

Abstract

Eating a variety of foods such as fruits and vegetables that are high in vitamins and minerals will

provide children with the proper nutrients they need for their growing bodies. ​Carrot is a

vegetable high in Vitamin A and filled with essential nutrients such as dietary fiber, potassium,

and niacin​ (Young & Lowe, 2018). ​Teaching children healthy eating habits is an important ​part

of leading a healthy lifestyle while avoiding childhood obesity and chronic diseases. Instilling

healthy eating habits in children at a young will help them choose nutritious choices as they grow

into their adolescents and adulthood. Carrots can provide the adequate nutritional intake of

Vitamin A and minerals for growing children.

Introduction/Purpose

The main objective of the experiment is to see how acceptable it would be to substitute flour

crust with carrot crust in pizza. Orange colored vegetables like carrots have high Vitamin A and

minerals. Young children tend to be picky eaters when it comes to eating fruits and vegetables.

Children who are not receiving the needed amount of vitamin and minerals are not growing at

their optimal level and their learning can be affected due to the lack of nutrients (Taylor &

Emmett, 2018).

Review of Literature

Many children become picky eaters as they enter their toddler years due to sensitivity to certain

flavors, colors, textures, aorma, and consistencies in food. This is a common problem among

young children. Children can become picky eaters for many reasons such as environment, family

life, parents, and society. There are many risks that can result in a picky eating child. The

consequences can affect the child’s diet and contribute to poor dietary habits. Low intakes of

vitamins, minerals, vegetables, and fruit are associated with developmental difficulties in these

growing bodies along with other issues such as constipation (​ Taylor & Emmett, 2018)​.

In order to combat this problem and incorporate vitamins and minerals into a child’s diet,

introducing foods such as carrot can help avoid these problems. Carrots are a fun and easy

vegetable to eat. They are also vibrant in color which will attract young children. Carrots are

extremely versatile as they can be eaten raw, in soup, juiced, shredded, stir-fried, or even used as
Benefits of Carrot Crust Pizza Tran 2

a noodle substitute. In addition, carrots contain carotenoids which has several health

benefits and plays a role in protecting the cells and tissues from destructive free radicals in the

body and also enhances the immune function (​Young & Lowe, 2018​). To appeal to extreme

picky eaters, the best way to incorporate these vitamin packed vegetables is to put it into their

favorite foods such as pizza.

Method/Design

Control

For our study, we did a variety of tests that included the independent variable, dependent

variable, subjective, and objective characteristics. Before starting our experiment, we did our

research and gathered all the information we needed. The majority of the ingredients were

provided by the Miele but we also purchases extra ingredients in case we did not have enough.

We started off with the controlled recipe which was made according to a basic pizza dough

recipe by Chef Rider from allrecipes.com. This recipe called for 1 package of active dry yeast, 1

teaspoon of white sugar, 1 cup of warm water, 2 ½ cups of all-purpose flour, 2 tablespoons olive

oil, and 1 teaspoon of salt which yields 1 pizza dough. As for the topping, we used ½ of marinara

sauce and ½ cup of shredded mozzarella cheese. The oven was preheated to 450 degrees

fahrenheit while the ingredients were being mixed together. In a medium bowl, the yeast was

dissolves along with the sugar in lukewarm water for about 10 minutes. The flour, salt, and oil

was added in and mixed until the dough was smooth. The dough was left to rise. After the dough

had risen, the table was sprinkled with flour and the dough was rolled out with a rolling pin and

then shaped. Once the dough had its shape, it was then transferred onto a baking sheet. Once it

was on the baking sheet, the marinara was added along with the cheese, and went into the oven

for baking. The pizza was baked for 10-15 minutes. Once the pizza was baked, it was taken out,

sliced, and tested for taste, texture, aorma, and consistency.

50/50 Replacement

​For the 50/50 replacement recipe we created our carrot pizza crust which we followed from our

100% replacement recipe. We doubled the recipe in order to form one large dough. The carrots

were boiled until tender, strained to remove any excess liquid, and added to the food processor.
Benefits of Carrot Crust Pizza Tran 3
Afterwards, the pureed carrots were put onto s cheesecloth to ring excess water. Then it was

combined with eggs, cheese, and garlic. In order to avoid using up extra time, a pre-baked plain

pizza dough from Trader Joes was used. For the combination, the carrot pizza dough mixture

was packed and spread onto the pre-baked pizza before topping it with tomato sauce. The oven

was

preheated to 400 degrees fahrenheit, the 50/50 pizza was baked for 15 minutes. After the crust

was baked, tomato sauce and cheese was added and put back into the oven for an additional 5

minutes.

100% Replacement

For the 100% replacement, we followed a recipe provided by Melanie from Beautifully Nutty.

This recipe called for 6 medium roughly chopped carrots, ⅓ cup water, ¼ cup plus ½ cup of

shredded cheddar cheese, 1 egg, 1 minced garlic clove, olive oil, salt, pepper, ½ cup of marinara

sauce, and 1 tablespoon of parmesan cheese. Most of the ingredients were provided by the Miele

but we also purchases ingredients such as carrots and cheese because they were not in stock. The

oven was preheated to 400 degrees fahrenheit, set up the parchment paper on the baking sheet,

and set it aside. In a medium pot, the chopped carrots were place in the pot and brought to a boil.

The carrots were boiled until it was tendered and set aside to cool down. Once the carrots were

cool, it was place in a food processor and pulse until it was a puree like texture. The pureed

carrots were transferred onto a cheesecloth and wring out. The wringed out carrots were placed

back into its bowl along with ½ cup of cheese, egg, and minced garlic. As the ingredients were in

the bowl and mixed. Once it was mixed well, the carrot mixture was placed onto the baking pan

and spread out. Then it was placed into the oven for 25 minutes or until the crust turn golden.

Once the baking was done, the pizza crust was removed from the oven and the sauce and cheese

was added. The pizza baked for another 5 minutes or until the cheese was melted.

Taste Testing

The final taste testing evaluations was held at 5 o’clock in the evening in Miele Lab which is

located in Burk Hall room 406. Prior to the taste testing, all group members got to the lab two

hours early in order to bake all three of our recipes which included the control, 50/50, and 100%
Benefits of Carrot Crust Pizza Tran 4
replacement. In order to avoid waiting for the dough to rise, we purchased pre-made Trader Joe’s

pizza dough. Once all the pizzas were made, we set up our station with random sample number

to avoid any bias. Each pizza was placed onto 25 plates in a specific order for each subject. The

subject were also given a evaluation sheet to rate the appearance, mouthfeel, consistency,

texture,

flavor, and overall quality of each pizza on a scale of 1 to 7. Subjects were to remain quiet with

limited talking to avoid any bias. The subjects were not told which pizza was the controlled,

50/50, or 100% nor what was in them.

Results and Discussion

Objective Evaluation

Throughout the experiment, we gone through many trial and errors. We had a difficult time

trying to do our subjective testing and also figuring out how to do the 50/50 recipe since we

opted out of buying carrot flour.

In the first trials of the experiment, we did the index to volume of each pizza crust which

meant that we tested the circumference and height to figure out the volume of the pizza crust

before and after being in the oven. The circumference the pizza crust was measured with a ruler

before it went into the oven. When the pizza crust was baked, the circumference was measured

again to see if there were any changes. We did the same proceed for the height. ​The tests we

conducted aided us in determining how much the pizza expanded as it rises as well as shrinking

from the oven.​ This was a fairly easy test to do since it just called for measuring with simple

tools. We did not have any problems with this test.

The next test we did was the spreadability of the tomato sauce which is used to test the

tomato sauce to indicate how much it contributes to the pizza dough texture. We were able to

obtain an in-house spreadability apparatus from Chef Ortiz. We measured ¼ cup of tomato sauce

and measured the spreadability for 5 seconds. Once we collected our data, we notice that low

spreadability helps keep a crust nice and sturdy. On our carrot crust, we observed that the sauce

moved while the water separated. Which means that our carrot crust is fragile and less sauce

must be used in order to avoid a soggy crust.

Benefits of Carrot Crust Pizza Tran 5
The last test that we did was a nutrition analysis which shows the nutritional content of

each food and food products that we used. Since we used store bought pizza dough, it would be

ideal to have this test because it will show all the nutritional content that inside the product. We

noted down the nutritional consent from the nutrition label.

Table 1.

Circumference Height

Before 10 inches 3 mm

After 9.5 inches 1 mm

Table 2.

Spreadability

#1 5 seconds 5.5 cm

#2 5 seconds 5.4 cm

Subjective Evaluation

During the first week of trial testing, we started off strong. We were able to make our controlled

recipe with ease. The only barrier we had with our controlled recipe was the timing. Making any

type of dough requires waiting for the dough to rise which took a lot of time out of our lab

session. We discuss preparing the dough ahead of time and freezing the dough. We also thought

about purchasing store bought dough because it was easy and convenient.

The second week of trial testing we made our 100% replacement recipe which turned out

decent. We decided to opt out of buying carrot flour because it was expensive and not accessible.

Instead we use raw carrots which was a bit tricky as there are many steps. One thing about

making a carrot crust with actual carrots is the baking time. Since the carrots retain water, it
Benefits of Carrot Crust Pizza Tran 6
needed to be baked longer than normal dough. Not baking the carrot long enough will result in a

soggy crust pizza which we experienced.

The third week of trial testing, we were suppose to do out 50/50 recipe but class was

cancelled so we were not able to make the recipe. All of the group members lived far away so we

were not able to meet up to do the 50/50 recipe.

The fourth week of trial testing, we were scheduled to do all three recipes. At this point,

we were not sure if we wanted to use pre-made pizza dough or frozen pizza dough. Since we

were unsure, one group member purchased a plain pre-baked pizza crust which was very

interesting but it work for the time begin. Once all three recipes were done, we did our tests and

noted the changes if there were any. At the end of the lab, we all decided to purchase pre-made

pizza dough because using plain pre-baked pizza crust was difficult to incorporate the carrot into

the already baked crust.

On the day of the taste testing, our pizza dough was tested and evaluated by twenty-five

random participants. The participants went in blind and did not know which pizza was

controlled, 50/50, or 100% replaced. The samples were label random numbers, 136, 112, and 162

to avoid any bias. The participants ate their sample in silence and rated each piece on a

evaluation sheet we handed out. The participants rated the samples on a scale of 1 to 7 regarding

the taste, texture, aorma, appearance, flavor, mouthfeel, and overall quality. A rating scale range

was from 1 to 7, 1 being not satisfying and 7 being very satisfying.

Figure 1.
Benefits of Carrot Crust Pizza Tran 7

Figure 2.

Figure 3.
Benefits of Carrot Crust Pizza Tran 8

Figure 4.

Average score of appearance, aorma, texture, flavor, consistency, and overall quality.

Looking at the data in Figure 4, sample 136 and 112 which was the controlled and 50/50,

was a fan favorite by the majority of the participants. These two sample came in close, the only

difference was the appearance. Sample 162 which is the 100% carrot replacement was the least

favorite due to its texture.

Benefits of Carrot Crust Pizza Tran 9

Figure 5. Figure 6.

Throughout our experiment, there were many factors that could have skewed the results.

Looking at the texture result, more negative ratings fell on the carrot crust because it was dry and

had a strange gritty texture. In Figure 5 and 6, there is a noticeable difference in appearance for

the 100% replace compared to the other as it appears more orange than the rest. For the 50/50, it

was not cooked enough and the result was a bit chewy compared to the others which may have

skewed the data. The lack of sauce and cheese for the 100% made the texture extremely dry

which is why it was the least rated and participants reacted negatively towards it out of

the three the sample. During the taste testing, some participants come with friends and tried the

samples together, this may have skewed the results as each pair exchanged looks and comments

with each other. Other sources of error were human error, we did not put enough sauce on the

100% replacement pizza and we also cooked it too long which made it dry. As for the 50/50

recipe, we incorporated carrot mixture into the pre-made dough by manually pulling and

stretching the dough and added in the carrot. This method wasn’t the best as we could have used

a kitchen aid mixer. Overall, many participant enjoyed the pizza and a few came back for the

seconds.

Conclusion

The controlled recipe, made with all-purpose flour, and the 50/50 recipe, made with half flour

and half carrot, came in as a tie. Both the controlled and the 50/50 were favored by the

participants. The only difference that sets these two apart is their appearance. The 50/50 was

more favored than the controlled since it look more plump and chewy. The controlled looked
Benefits of Carrot Crust Pizza Tran 10
flat. Overall the controlled and 50/50 were acceptable and the 100% replacement was not

acceptable. Going forward for future experimentations, it would be ideal to use carrot flour

instead of raw carrots. Using carrot flour will provide a favorable texture and consistency.

Although using carrot flour may seem to have less nutritional benefits, it actually has similar

amount of nutritional value. It yields more benefits when compared to regular all-purpose flour.

This overall experience had many trial and errors but everything came together in the end.

References

Carrot Crust Pizza. (2018). Retrieved from

http://www.beautifullynutty.com/carrot-pizza-crust-grain-free/

Rider, C. (2018). Quick and Easy Pizza Crust Recipe. Retrieved from

https://www.allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/

Sharps, & Robinson. (2016). Encouraging children to eat more fruit and vegetables: Health vs.

descriptive social norm-based messages. Appetite, 100, 18-25.

Slavin, J., & Lloyd, B. (2012). Health Benefits of Fruits and Vegetables. Advances In Nutrition,

3(4), 506-516.Greer, S. (2015). Rainbow plate uses colours of fruits, veggies as guideline

to healthy eating. The Canadian Press, p. The Canadian Press, Mar 16, 2015.
Benefits of Carrot Crust Pizza Tran 11
Taylor, C., & Emmett, P. (2018). Picky eating in children: causes and consequences.

Proceedings Of The Nutrition Society,​ 1-9. doi: 10.1017/s0029665118002586

Wise, J. (2014). The health benefits of vegetables and fruit rise with consumption, finds study.

Bmj-British Medical Journal, 348(Apr01 4), G2434.

Young, A., & Lowe, G. (2018). Carotenoids—Antioxidant Properties. ​Antioxidants​, ​7​(2), 28.

doi: 10.3390/antiox7020028
Benefits of Carrot Crust Pizza Tran 12

Appendix A: Controlled Pizza Crust Recipe

Recipe courtesy of Chef Rider from Allrecipes.com

Benefits of Carrot Crust Pizza Tran 13

Recipe courtesy of RD Melanie from beautifullynutty.com

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Appendix B: Lab Documentation of Control Recipe

I. Thao Tran
Ashley Tabayoyong
Lauren Williams
Mical Woldemichael
Ninette Westendorff

Lab #1 Group 5- Pizza Dough- Substitute Recipe

 
November 1, 2018
Lab Condition: It was about 70 degrees fahrenheit inside the Miele Lab, room 406. The room got
heated as students entered the room and began cooking.

II. Purpose
The purpose of this lab to create our controlled recipe and conduct both sensory and objective
evaluations.

III. Experimental Procedures

As a group, we followed a basic pizza recipe. We gathered and weighed all our ingredients
which included flour, yeast, salt, and sugar. Most of the ingredients were at room temperature
except for the chilled yeast and the warm water. Additionally, another group thawed frozen
tomato sauce in a saucepan which we used. We placed the yeast inside the mixer with warm
water and let it stay for a few minutes, then added the rest of the ingredients. Using the
KitchenAid mixer, we mixed the dough until it was smooth and did not stick to the sides. The
mixing process took about 5 minutes. We kneaded the dough for a few minutes. While doing
this, we gathered a big bowl and oil. After generously spreading the oil in the bowl, we put the
dough inside the bowl to rise and then wrapped it in saran wrap. To speed this process up, we
boiled a big pot of water, turned the lid inside out, and placed the bowl on top of the pot. The
heat from the pot helped the dough rise and double in size. While waiting for the dough to
double, we pre-heated the oven to 450 degrees. After 30 minutes, the dough doubled its size. We
rolled out the dough, spread tomato sauce, sprinkled basil, and placed it in the oven to bake for
20 minutes at 450 degrees.

IV. Results
Benefits of Carrot Crust Pizza Tran 15

One of the objective tests we plan to conduct includes the nutrition analysis to figure out the
macronutrient content and compare it to the variable pizza crust. This test will allow us to see
how much carbohydrates, protein, and fats make up this crust and decide serving sizes. Our
target group involves children, so we want appropriate serving sizes. By comparing the pizza
crusts in terms of flavor and nutrition content, we can recognize what crust better fits our target
population.
Benefits of Carrot Crust Pizza Tran 16

Appendix C: Lab Documentation of 100% Replacement

I. Names: Thao Tran

Ashley Tabayoyong
Lauren Williams
Mical Woldemichael
Ninette Westendorff

Lab #2 Group 5- Pizza Dough- 100% Substitute Recipe

Date: October 7, 2018
Laboratory Conditions: It was about 68 degrees fahrenheit inside the Miele Lab, room 406. The
room got heated as students entered the room and began cooking.

II. Purpose:
a. The purpose of this lab was to test our replacement recipe and to perform two objective tests
on our product. We will then compare the results of these objective tests with our controlled
recipe.

III. Experimental Procedures:

a. First, we created our product, carrot crust pizza. We followed a recipe obtained from Melina
who is the owner of the food blog called Beautifully Nutty.

b. Next, we performed the following two objective tests:

1. ​Index to volume (circumference): used to test the volume before and after the product is
baked.
● We measured the circumference the pizza crust (with a ruler) before it went into
the oven.
● Once the pizza crust was baked, we measured the circumference again (with a
ruler) to see any changes.
ii. Height: used to calculate the height of pizza crust before and after it is baked
2. ​Nutrition analysis(online): carbohydrates, fat, protein, and fiber

IV. Results:
Circumference
a. Before oven: 10 inches
After oven: 9.5 inches
b. Height
Before oven: 3 mm
After oven: 1 mm
Nutrition Analysis for entire pizza:
 Benefits of Carrot Crust Pizza Tran 17

Calories:854 Fat: 39g 36g protein 85 g carbs 23g fiber

kcal

c. Visuals
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6

Carrot was Carrots were Excess carrot Carrot puree Salt, pepper, and Carrot mixture
chopped and pureed in food juice was was placed garlic was added was shaped and
boiled until processor and removed into bowl to carrot puree baked in the
tender transferred to a and mixed oven
cheese cloth for
liquid removal

Additional information:
d. Our finished product turned out fairly well. We had two carrot crust that were baked. One
was baked lower in the oven than the other which made the crust more crisper than the one on
top. The carrot crust taste like pizza which was a surprise to us because we thought that it would
taste sweeter than normal due to the fact that it’s made from carrots. The carrot crust that was on
top was much more tender and soft. This might have been due to where it was placed in the oven
or the baking time. We will recalculate the bake time to identify the correct time in order to
create a crispy crust. Then, we will re-create our replacement recipe and perform the objective
tests again.
This crust was gluten-free which made it drastically differ from the original pizza dough
in its texture, chew, procedures and ingredients. This dough required cheese and egg to bind the
pizza together because there was no gluten overdevelopment. Because it lacked gluten, we had to
thin the pizza out with our hands for it to cook thoroughly. To prevent a soggy crust , we used
the cheesecloth to remove most of the water from the carrots. The texture and the mouthfeel of
the crust was a lot different because it was thin, soft, and weighed down by the cheese. It was
more on the greasy side. Next time, we will add less cheese on top to help it be more sturdy and
taste less oily. As seen with our objective tests, this crust does not resemble a regular pizza crust.
With the index to circumference testing, it did not change by much from its cooking time. It did
not expand and instead shrinked slightly. The height also fell down which may be due to too
much cheese. The nutritional breakdown of the carrot crust shows a lot more fat, protein, and
fiber than the regular pizza dough which is only high in refined carbohydrates. The fat comes
mostly from the cheese we added on the top, though the crust itself contains cheese and egg. The
high protein content comes from the cheese and egg too. The fiber comes from the carrots and a
little from the tomato sauce.
Benefits of Carrot Crust Pizza Tran 18

Appendix D: Lab Documentation of control, 50/50, and 100% Replacement

.I. Names: ​Thao Tran

Ashley Tabayoyong
Lauren Williams
Mical Woldemichael
Ninette Westendorff
Lab #3 Group 5- Pizza Dough- Product Trial Run
Date: ​November 29th , 2018
Laboratory Conditions: warm temperature (approximately 75 degree F) and average humidity,
noisy, in Burk Hall 406.

II. Purpose:
a. The purpose of this lab was to test all three samples: our control, experimental, and
combination in the final product trial run. Additionally, we completed subjective and objective
evaluations.

III. Experimental Procedures:

a. First, we created our carrot pizza crust and doubled the recipe to form one large dough.
This process involved boiling the carrots until tender and straining the liquid, then we added it to
the food processor. Afterwards, we used a cheesecloth to ring out the water and then combined
eggs, cheese, and garlic to complete the dough. We used pre-baked plain pizza dough from
Trader Joes to replace our control. For the combination, we used some of the carrot pizza dough
mixture and packed it into the pizza before topping it with tomato sauce. After preheating to 400
degrees fahrenheit, the 50/50 pizza and the control cooked for about 15 minutes while the carrot
crust cooked for 29 minutes. Then, tomato sauce and cheese was added and they were all cooked
for an additional 5 minutes.
b. Next, we performed the following three objective tests:
i. Spreadability of the tomato sauce:
● We used an in-house spreadability apparatus from Amil to measure the
spreadability.
● We used ¼ cup of tomato sauce and measured the spreadability for 5 seconds.
The end result was a spread 5.5cm in 5 seconds.

​ ¼ cup Tomato Sauce: ​ ​ Spreadability:

Benefits of Carrot Crust Pizza Tran 19

ii. Index to volume (circumference)

● We measured the circumference the pizza crust (with a ruler) before it went into
the oven.
● Once the pizza crust was baked, we measured the circumference again (with a
ruler) to see any changes
● Height: used to calculate the height of pizza crust before and after it is baked
iii. Nutrition analysis for combination pizza and control pizza dough, no sauce or
cheese included

IV. Results:
a. Spreadability: 5.5 cm in 5 seconds
b. Height: average height = 5.13 cm
Pizza dough before baked: 10 inches
After baked: 9 ½ inches
Carrot cheese before baked: 14 inches
After Baked: 8 inches x 12.5 inches

c. Nutrition Analysis Pizza:

The Trader Joe's Monteli pizza crust contains wheat flour, water, sunflower oil, extra virgin
olive oil, salt, malted wheat flour, dextrose, semolina, dried wheat sourdough, and yeast.
(Entire crust) Calories: 1360 fat:36g carbohydrates:216g fiber: 8g protein:32g

d. Visuals
Tomato sauce + 50/50 pizza (carrot cheese + regular pizza dough)
Carrot Cheese crust

Regular Pizza Crust (frozen)​ 100% Carrot Crust: Carrot Crust Mixture:

V.

Discussion:
● Outcome of testing: The tests we conducted helped us determine how much the pizza
expanded both rising as well as shrinking from the heat. After baking regular control the
pizza shrunk .5 inches from its diameter. After baking the experimental carrot pizza crust
Benefits of Carrot Crust Pizza Tran 20
shrunk in diameter about 2 inches. The tomato sauce spreadability test indicated how
tomato sauce can contribute to the pizza dough texture. The high spreadability shows
how it can make a crust soggy, while a low spreadability keeps a crust sturdy with less
moisture. After 5 seconds, the pizza sauce moved some and about 2 minutes later, the
water seperated and spread even more. This observation applies to our carrot crust
because it is more fragile, thus it is necessary to lessen the amount of tomato sauce from
half cup to a third cup.
● Possible errors or factors influential in the results.
In a previous lab, we made our control pizza with dough that was made from scratch. To
save time this lab, we created our controlled product and 50/50 product from already made store
bought dough. By changing the crust from dough that was made in class to already made dough,
the products texture and taste could have been affected.
● Conclusions
Our carrot crust greatly improved from the previous batch in terms of texture as it
resembled normal pizza. In the previous trial, we accidentally omitted one of the eggs. With this
addition, it binded properly. Additionally, we lessened the cheese on top to about half a cup
which made it more sturdy. The combination pizza did not turn out so well in terms of flavor
because we did not add enough carrot dough to it. It tasted pretty similar to the control. So, for
the final run we will increase it to about half a cup so that the carrot is more substantial part of
the pizza. However, we do not want to add too much because this pizza is catered to children, so
our purpose is for to ensure the benefits without them detecting the carrots.
Benefits of Carrot Crust Pizza Tran 21

Appendix E: Scorecards and Allergens

Allergens:

1. Gluten (wheat)

2. Cheese (dairy)

Please rate the following samples with this scale 1-5

​Not satisfied at all Not good Moderately satisfied Good Extremely satisfied

Samples Appearance Aroma Texture Flavor Consistency Overall eating quality

136

162

112