Prosciutto Arugula Pizza with Black Squid

Ink Crust. The baby arugula made this less peppery and
pungent, you still get that leafy and nutty, fresh taste savored
with the smokey flavor of the prosciutto. The crust is crunchy
& easy to bite with a clean taste and a latent hints of the sea;
served with a secret sauce - clarified butter with honey and
some other spices added to it.

Green Mango and Bagoong

Dumplings (Pink Panda)
These steamed beauties are essentially pork
dumplings infused with the classic pinoy
Tapsilog Pizza (Sabs Bengzon) coupling of bagoong and green mango which
idea is a brush of Pinoy comfort on a thin- add a distinct depth and tartness to the dish.
crust pizza, skinckled with cheese, topped
with tomatoes, tapa, and finished off with
sunny-side quail eggs
Evaluation of Food
Experimental Study of Food
January 26, 2019
How
Humans
Experience
their
Food?
Olfaction
Olfaction or olfactory perception is the sense of smell. In
humans, olfaction occurs when odorant molecules bind to
specific sites on the olfactory receptors. These receptors
are used to detect the presence of smell. They come
together at the glomerulus, a structure which transmits
signals to the olfactory bulb (a brain structure directly
above the nasal cavity and below the frontal lobe).

At the top of your nasal passages behind your nose, there

is a patch of special neurons about the size of a postage
stamp. These neurons are unique in that they are out in
the open where they can come into contact with the air.
They have hair-like projections called cilia that increase
their surface area. An odor molecule binds to these cilia
to trigger the neuron and cause you to perceive a smell.
ODOR
Requirements for odor recognition
▪ Molecules should be volatile
▪ Molecules should be adsorbed onto the
olfactory hair (receptor)
Samples
▪Floral
▪Pungent (sharp)
▪Minty
▪Putrid (decaying)
▪Sweet
TASTE
Taste is the sensation produced when a substance in the
mouth reacts chemically with taste receptor cells located
on taste buds in the oral cavity, mostly on the tongue.
Taste buds, located on small bumps on the tongue called
fungiform papillae, are each made up of about 50 to 150
taste receptor cells. On the surface of these cells are
receptors that bind to small molecules related to flavor.
Through sensory nerves, the receptors relay the taste
sensation information to the brain. This process allows us
to discern five basic tastes.
TASTE
Requirements for taste recognition
Molecules should be soluble in water
Molecule must bind to taste receptor
• Bitter – alkaloids (caffeine)
• Salt – metal salts
• Sour – from acids
• Sweet – sugars, sugar alcohols, synthetics
• Umami – savory, meaty tastes
Taste Threshold
▪ The basic tastes of sweet, salty and sour have different
thresholds, or concentration levels, at which they can be
detected.
▪ It is easier to detect some flavors at low concentrations
compared with other flavors
▪ Taste thresholds can vary from person to person
SIGHT
Ability of the eye and brain to detect electromagnetic waves
within the visible range of light and interpret the image.
HEARING
Sense of sound. When vibrations propagating through a medium
(e.g. air) are detected by the brain, sound is perceived.
TOUCH
Sense of pressure perception, mostly in
the skin / tongue. The sense of touch
allows us to feel sensations caused by
the external surfaces of objects.
- Thick
- Chewy
- Brittle
- Runny
- Slippery
- Fizzy or prickly
TOUCH
Food texture refers to qualities felt with the tongue, teeth and palate (also
known as the ‘mouth feel’) and fingertips.
As food is chewed, it is being constantly evaluated. The teeth, tongue and jaw
apply a force to the mouthful, calculating how easily it breaks down and flows in
the mouth.
As consumers place greater demands on the food they eat, food texturization
is seen as an area of challenge and increasing opportunity for the food industry,
and development of new, innovative textures are seen as a key area when
considering new food developments
Sensory Evaluation
▪It is a type of method that interpret a food
by hearing, touching, tasting, sight and
smell.
▪Sensory evaluation is a scientific
discipline that analyses and measures
human responses to the composition and
nature of foods and drink.
Sensory Evaluation: Uses
▪New Product development
▪Before a new product promotion
▪Determine the effect of formulation changes especially when
availability of natural ingredients is scarce
▪Study the impact of processing changes
Sensory Evaluation: Uses
▪Ensure batch consistency
▪Monitor shelf-life changes
▪Determine consumer acceptance
▪Expert versus consumer sensory report
▪Sensory quality control and consumer loyalty
Sensory Evaluation: Plan
1. Define the overall project objective
2. Define the test objective
3. Screening the samples
4. Selection of the test method and panel
5. Conducting the test
6. Analyzing the data
7. Reporting the results
8. Corrective action , if required.
Sensory Analysis Booth
TYPES OF SENSORY TESTS
1. Discriminatory test/Difference Test
2. Rating Test
3. Sensitivity Test
4. Descriptive test
 1.1 Paired Comparison

1. Difference Test 1.2 Duo-Trio Test

TYPES OF
SENSORY TESTS
1.3 Triangle Test

2.1 Ranking Test

2.2 Single sample (monadic) Test

2.3 Two-sample difference Test

Types of Sensory
Testing

2. Rating Test 2.4 Multiple Sample Difference Test

2.5 Hedonic Rating Test

2.6 Numerical Scoring Test

2.7 Composite Scoring Test

3.1 Sensitivity Threshold Test

3. Sensitivity Test
3.2 Dilution Test
4. Descriptive Test
Types of Difference Test
1.1 Paired Comparison
1.2 Duo Trio Test
1.3 Triangle Test
1.1 Paired Comparison

▪To determine any difference between two sample in a specific criterion

▪To determine which is more acceptable
1.2 Duo-Trio Test
Prepare three food samples, two of which
are the same.
▪Using one of the two identical samples
as control, as the taster to decide which
of the other two remaining sample as the
control
▪A reference I provided wit two coded
samples.
1.2 Duo-Trio Test
Prepare three food samples, two of which are the same.
▪Is useful for products that have relatively intense taste, odor, and/or
kinesthetic affects
▪To determines whether or not a sensory difference exists between
two samples
▪To determine whether product differences result from a change in
ingredients, processing, packaging and storage
1.2 Duo-Trio Test
▪To determine whether an overall difference exist, where no specific
attributes can be identified as having been affected
1.3 Triangle Test
▪The tester are presented with three products, 2 of them are identical
and the other one is different.
▪Ask the taster to decide which of the samples is the odd one out.
▪Two Samples A and B can be presented in two combinations AAB and
BBA.
Types of Rating Test
2.1 Ranking Test
2.2 Single sample (monadic) Test
2.3 Two-sample difference Test
2.4 Multiple Sample Difference Test
2.5 Hedonic Rating Test
2.6 Numerical Scoring Test
2.7 Composite Scoring Test
2.1 Ranking Test
▪ Used to determine how several samples differ on the basis of a single
characteristic.
▪ Panelist are presented all samples with code number and are asked to rank.
▪ The Panelist are asked to rank the coded samples according to there
preference.
2.2 Single Sample Test
▪The panelist is asked to indicate the presence or absence and/or
intensity of a particular quality characteristic. with trained panelist.
▪Analyses of two or more samples evaluated at different times.
▪By a different set of untrained panelists can be compared.
2.2 Single Sample Test
2.3 Two Sample Difference Test
▪This test is variation of the paired test and measure the amount of
difference.
▪Each taster is served four pairs of samples.
▪In two pairs duplicate samples. other two pairs test samples the test
variable.
▪To judge the independently difference between the test sample a standard
on a scale ‘0’ representing no difference to ‘3’ representing extreme
difference.
▪The panelist is not guess and he is guessing through the coded duplicate
standard in two pairs.
2.3 Two Sample Difference Test
2.4 Multiple Sample Difference Test
▪Each panelist is served 3-6 samples.
▪One sample is a known standard, panelist compares each coded
sample with the known standard.
▪One coded sample is a duplicate of the sample.
▪The panelist is not to guess. Direction and degree of difference is also
to be judged.
2.4 Multiple Sample Difference Test
2.5 Hedonic Test
The most widely used scale for measuring food acceptability is the 9-point
hedonic scale
9-Point Hedonic Scale Neither Like nor Dislike
Like Extremely Dislike Slightly
Like Very Much Dislike Moderately
Like Moderately Dislike Very Much
Like Slightly Dislike Extremely
2.5 Hedonic Test
2.6 Numerical Scoring Test
▪One or more samples are represented to each panelist.
▪Panelist evaluates each samples on a specific scale for a particular
characteristics indicating the rating of sample.
▪The panelists are trained to follow the sensory characteristics
corresponding to the agreed quality descriptions and scores.
2.6 Numerical Scoring Test
2.7 Composite Scoring Test
▪The rating scale is defined so that specific characteristic of a product
are rated separately.
▪This method is helpful in grading products and comparison of quality
attributes by indicating which characteristic is at fault in a poor
product.
▪It gives more information than the straight numerical method.
2.7 Composite Scoring Test
3. Sensitivity Test
▪Sensitivity tests are done to assess the ability of individual to detect
different tastes, odour and feel the specific factors like hotness.
▪These tests are used to select and train panel members for
evaluating the quality of products containing spices, salt and sugar.
3.1 Sensitivity Threshold Test
▪Threshold test: Is defined as a statistically determined point on the stimulus
scale at which a transition in a series of sensations or judgments occur.
▪There are mainly three types of threshold tests as mentioned below:
I. Stimulus Detection Threshold
II. Recognition Identification Threshold
III. Terminal saturation Threshold
▪These tests are also used where a minimum detectable difference of an
additive or of an off flavour are to be established.
3.2 Dilution Test
▪These tests are designated to establish the smallest amount of an
unknown material developed as a substitute for a standard product.
▪The quality of the test material is represented by the dilution number.
▪The bigger the dilution number the better is the quality of the test
material.
4. Descriptive Test
▪This is a qualitative and quantitative description method for flavour
analysis in product containing different tastes and odour.
• It is used to compare the difference in the same attribute between
TWO samples.
• It is usually carried out by a small group of highly trained panelists.
4. Descriptive Test
▪They are specialized difference tests where the panelists are not
simply asked whether they can determine differences between the
two products, but are asked to rate particular aspects of the flavor or
a particular product on a scale.