Republic of the Philippines

BOHOL ISLAND STATE UNIVERSITY

Clarin Campus
Poblacion Norte, Clarin, Bohol

To Our Respondents,

The researchers will conduct a study on the “ACCEPTABILITY OF SPREAD

FROM DIFFERENT LEVELS OF TISA (Pouteria campechiana) FRUIT” and we ask for
your cooperation in answering the questions based on the four treatments.

1st treatment- 50grams of Tisa and 500ml. Of Milk

2nd treatment- 100grams of Tisa and 500ml. Of milk
3rd treatment- 150grams of Tisa and 500ml. Of milk
4th treatment- 200grams of Tisa and 500ml. Of milk

We are hoping for your honest answers in every question. Your cooperation
means a lot for the success of our study.

Thank you for spending your time and effort.

Sincerely yours,

The Researchers
 QUESTIONNAIRE

Name: Date:

Yr. & Section:

Direction: Please assess the sensory attributes of the different treatments of

Acceptability of Spread from Different Levels of Tisa (Pouteria campehiana) Fruit in
terms of appearance, aroma, taste and texture using the hedonic scale before and after
testing each sample. Please check(√) the appropriate point of the scale that describes
your sensory preference.

Legend: 9-Point Hedonic Scale

9 - Like Extremely
8 - Like Very Much
7 - Like Moderately
6 - Like Slightly
5 - Neither Like nor Dislike
4 - Dislike Slightly
3 - Dislike Moderately
2 - Dislike Very Much
1 - Dislike Extremely
Treatment 1- 50g of Tisa and 500mL of Milk

Sensory Properties of the Treatment 1

Acceptability of Spread from
50g of Tisa and 500mL of Milk
Raw Milk Added with
Different Levels of Tisa
9 8 7 6 5 4 3 2 1

A. Appearance (color)

B. Aroma (smell/odor)

C.Taste (flavour)

D.Texture (stickiness and

consistency)

Treatment 2- 100g of Tisa and 500ml of Milk

Sensory Properties of the Treatment 2

Accepatability of Spread
100g of Tisa and 500mL of Milk
from Raw Milk Added with
Different Levels of Tisa
9 8 7 6 5 4 3 2 1

A.Appearance (color)

B. Aroma (smell/odor)

C.Taste (flavour)

D.Texture (stickiness and

consistency)
Treatment 3- 150g of Tisa and 500mL of Milk

Sensory Properties of the Treatment 3

Acceptability of Spread from
150g of Tisa and 500mL of Milk
Raw Milk Added with
Different Levels of Tisa
9 8 7 6 5 4 3 2 1

A.Appearance (color)

B. Aroma (smell/odor)

C.Taste (flavour)

D.Texture (stickiness and

consistency)

Treatment 4- 200g of Tisa and 500mL of Milk

Sensory Properties of the Treatment 4

Acceptability of Spread from
200g of Tisa and 500mL of Milk
Raw Milk Added with
Different Levels of Tisa
9 8 7 6 5 4 3 2 1

A.Appearance (color)

B. Aroma (smell/odor)

C.Taste (flavour)

D.Texture (stickiness and

consistency)