Sensory Evaluation Card for Bajra-Ghee residue based Biscuit

Sample: Date:___/___/2021

Kindly evaluate the given samples sensorily using the intensity scales. To indicate your judgment, write the sample code in
respective cell.

Property Intensity

Appearance

Powdery surface
Smooth 5 Extreme

Browning

Nil 5 Extreme
Flavour

Raw

Nil 5 Extreme

Toasted

Nil 5 Very intense

Rancid

Nil 5 Extreme

Foreign flavour

Nil 5 Extreme

Sweet

Nil 5 Extreme
Texture

Crispness

Nil 5 Extreme

Hardness

Nil 5 Extreme

Coarseness

Nil 5 Extreme
 Chewiness

Nil 5 Extreme

Adhesiveness

Nil 5 Extreme

Overall Acceptability

Disliked 5 Liked

Remarks, if any:

Signature

Name

Attribute name Attribute definition

Appearance
Powdery surface The amount of powder released when both sides of the biscuit are gently rubbed with fingers.
Browning The colours range from light cream/golden to dark brown.
Flavour
Raw A raw or starchy or underbaked odor attribute in the product
uncooked or raw
Toasted Aroma intensity associated with toasted/burnt

Sweetness Intensity of the product's sweet taste

Rancid Aroma intensity associated with rancid/old oil

Foreign flavour Experiencing a flavor that is not characteristic of the product

Texture
Hardness Biscuit hardness/softness as assessed between the incisors

Crispiness When bitten, the force and sound with which the biscuits break
Coarseness The degree to which the inside of the mouth feels grainy/coarse while masticating

Chewiness Energy and time needed to masticate a product to a ready-to-swallow state

Adhesiveness The amount of product that adhered to the teeth/palate during mastication.
Overall acceptability The product's overall sensorial likeness or dislike based on all sensorial attributes evaluated.