1.

Sensory Analysis
For the untrained sensory analyst, this book serves as a guide.
The objective is to decrease the number of things that may go
wrong to a bare minimum, making sensory analysis easier and
experimentation more accurate and pleasant. The results of a
trained panel can provide a supplement to instrumental data,
allowing you to better understand a product in terms of human
perception. Affective reactions, on the other hand, are provided
by consumer panels, which give an emotional image that no
equipment can deliver.

2. SENSORY ANALYSIS OF PEANUT-BASED IMITATION

CHEESE SPREAD
- In the Philippines, peanut butter is not as popular as it is in the
United States. Cheese is popular, yet it is sometimes priced in
such a way that it is out of reach for those with lesser incomes.
The preferred taste level among the formulations examined is
1%. The laboratory panel preferred 0.6 percent annatto
concentrate, whereas the consumer panel did not. The findings
suggest that a peanut paste-based imitation cheese spread might
be produced. If successful, the production of such a product
might lead to a rise in the consumption of the tree nut and its by-
products.
2. Sensory evaluation of biscuits enriched with artichoke fiber-
rich powders (Cynara scolymus L.)
Because of the formulation options and relatively low
manufacturing costs, whole meal biscuits with a high fiber
content have become one of the fastest-growing sectors of the
food business in recent years. The simple addition of dietary
fiber to biscuit formulations is a low-cost way to improve biscuit
functionality. All of the fiber-enriched biscuits were found to
have a more robust flavor than the fiber-free biscuits (B). When
the biscuits produced with artichoke fiber-rich powders (W, Ca)
were compared to the biscuits formulated with pea fiber, the
flavor was found to be similar.

3. Sensory Evaluation and Acceptability of Cookies Enriched

with Sweet Lupine Flour (Lupinus albus cv Multolupa)
Sweet Lupine (Lupinus albus cv. Multolupa) is a benign legume
that is high in protein and calories. Bread, noodles, and milk
replacements may all be made using it as flour. This discovery
might help Chilean farmers grow this crop. The findings of this
study revealed that adding FFSL to cookies, a popular snack, is
a viable option.
4. Sensory Evaluation of Fresh Strawberries (Fragaria ananassa)
Coated with Chitosan-based Edible Coatings

Strawberries have a limited shelf life and are very perishable.

Chitosan has been shown to be an excellent preservation coating
material for fresh berries. After 2 weeks of cold storage,
chitosan-coated strawberries decreased astringency but did not
totally protect them against deterioration. This might be a barrier
to consumer adoption, and additional effort is needed to improve
the berries' look.