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  • Archie Interpretation

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    1. This document summarizes the results of a survey that assessed the acceptability of using squash as a catsup substitute. The survey had 100 respondents who were mostly female (58%), between the ages of 21-25 (27%), and split evenly between professional and non-professional classifications (50% each). 2. Respondents highly accepted squash as a catsup substitute based on its aroma, taste, texture, and general acceptability. Appearance was deemed acceptably. 3. There were significant relationships between demographic profiles and acceptability ratings. Classification was significantly related to ratings of aroma, appearance, taste, and general acceptability. Age was significantly related to ratings of appearance and texture. Sex was

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    1. This document summarizes the results of a survey that assessed the acceptability of using squash as a catsup substitute. The survey had 100 respondents who were mostly female (58%), between the ages of 21-25 (27%), and split evenly between professional and non-professional classifications (50% each). 2. Respondents highly accepted squash as a catsup substitute based on its aroma, taste, texture, and general acceptability. Appearance was deemed acceptably. 3. There were significant relationships between demographic profiles and acceptability ratings. Classification was significantly related to ratings of aroma, appearance, taste, and general acceptability. Age was significantly related to ratings of appearance and texture. Sex was

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    © All Rights Reserved
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    9 views2 pages

    Archie Interpretation

    Uploaded by

    Hshhdhdjd
    1. This document summarizes the results of a survey that assessed the acceptability of using squash as a catsup substitute. The survey had 100 respondents who were mostly female (58%), between the ages of 21-25 (27%), and split evenly between professional and non-professional classifications (50% each). 2. Respondents highly accepted squash as a catsup substitute based on its aroma, taste, texture, and general acceptability. Appearance was deemed acceptably. 3. There were significant relationships between demographic profiles and acceptability ratings. Classification was significantly related to ratings of aroma, appearance, taste, and general acceptability. Age was significantly related to ratings of appearance and texture. Sex was

    Copyright:

    © All Rights Reserved
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    of 2

    1.

    Profile of the respondents

    SEX FREQUENCY PERCENTAGE RANK


    MALE 42 42 2
    FEMALE 58 58 1
    TOTAL 100 100
    AGE
    15-20 20 23 3
    21-25 25 27 1
    26-30 9 9 4
    31-35 11 11 8
    36-40 13 13 5
    41-45 7 9 6
    46-50 14 19 2
    51 AND ABOVE 6 6 7
    TOTAL 100 100
    CLASSIFICATION
    PROFESSIONAL 50 50
    NON-PROFESSIONAL 50 50
    TOTAL 100 100

    2. Level of Acceptability of Squash As Catsup

    Sensory Weighted mean Verbal Interpretation Rank


    Aroma 4.66 Highly acceptable 1
    Appearance 4.14 Acceptable 4
    Taste 4.34 Highly acceptable 3
    Texture 4.52 Highly acceptable 2
    General Acceptability 4.41 Highly acceptable

    .
    3. Significant Relationship between the demographic profile of the respondents and Level of
    Squash as catsup

    Sensory Stat tool C-value p-value Decision Verbal


    Interpretation
    Age
    Aroma 7.698 0.565 Accept Ho Not Significant
    Appearance 39.091 0.000 Reject Ho Significant
    Taste Chi-square 8.908 0.446 Accept Ho Not Significant
    Texture 15.656 0.016 Reject Ho Significant
    General 43.666 0.008 Reject Ho Significant
    Acceptability

    Sensory Stat tool C-value p-value Decision Verbal


    Interpretation
    Sex
    Aroma 3.065 0.382 Accept Ho Not Significant
    Appearance 2.551 0.466 Accept Ho Not Significant
    Taste Chi-square 5.551 0.138 Accept Ho Not Significant
    Texture 1.718 0.424 Accept Ho Not Significant
    General 11.685 0.166 Accept Ho Not Significant
    Acceptability

    Sensory Stat tool C-value p-value Decision Verbal


    Interpretation
    Classification
    Aroma 18.656 0.000 Reject Ho Significant
    Appearance 15.453 0.030 Reject Ho Significant
    Taste Chi-square 24.536 0.000 Reject Ho Significant
    Texture 4.718 Accept Ho Not Significant
    General 16.653 0.008 Reject Ho Significant
    Acceptability

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