Catanduanes State University

College of Health and Sciences

NUTRITION AND DIETETICS DEPARTMENT
Virac, Catanduanes

Name: Marielle Crystal Joyce D. Tomes Date Performed: November 07,

2023
Course/Year Level: BSND-3A Date Submitted: November 21, 2023
Subject: Food and Nutrition Research

Laboratory Exercise No. 2

DIFFERENCE-PREFERENCE TESTS OF BEVERAGES
I. OBJECITVES
A. General Objectives
To know some factors affecting the accuracy of subjective tests.
B. Specific Objectives
1. To be able to make appropriate score cards for the products being tested.
2. To present samples properly for a difference-preference test.

II. REVIEW OF LITERATURE

Attempts to reduce the sugar content of carbonated drinks are ongoing.

Reducing the sugar content while maintaining the sensory quality requires the
development of an effective sensory test method that can measure a consumers’
perceived sensory difference and preference of reformulated products against the
reference product. The A-Not A with reminder (A-Not AR) method (sometimes called
the reminder method) allows blind sensory tests of multiple test samples vs. a
reference, while for the reference, marketing information, such as brand name and
advertisements emphasizing the consumer benefit, can be provided to improve the
marketing effects and consumer expectation. Thus, a preference test method can
also simulate branded tests using A-Not AR design with a branded reference, making
them suitable for consumer sensory tests. In the present study, an affective
difference-preference test method using an A-Not AR design with the reference
familiarization procedure of providing marketing information was developed, called
the “reminder–preference test”. The “reminder–preference test” sensitivity was
compared with the previously suggested version of the “same–different difference–
preference test”, using signal detection d′ analyses. A lemon-lime flavored
 carbonated drink was used as the reference and compared with two types of
reformulations.
The consumers were divided randomly into two groups that performed one
of the two difference-preference test methods. With the “reminder–preference test”,
the consumers watched a commercial advertisement for the reference by providing
its brand name before the tests to evoke the marketing effects. The proposed
sensory test of the “reminder–preference test” was more sensitive than the “same–
different difference–preference test”, in terms of both sensory and preference
discriminations. Hence, brand effects can be incorporated into the consumer sensory
evaluation to achieve the reformulation objective and the potential of the “reminder–
preference test” and its signal detection d′ analyses to improve the effectiveness and
efficiency of consumer sensory measurements.

III. EXPERIMENTAL PROCEDURE

A. Fruit Juices
1. Ingredients and Materials Specifications Quantity
Apple juice tetra pack 1 tetra pack each of 2
Different brands
Food color blue
Pinepple, guyabano,or any
fruit juice canned, sweetened 1 can
mango juice canned 1 can
Ascorbic acid tablet 250 mg.
2. Directions
a. Standard Procedures
1. For apple juice. Put the juice in a glass and dilute of each juice.do not add
sugar. Blend well and divide into 2. Add 2 drops of food color in the other
half. Serve at a room temperature filling each juice glass with 2 oz. of
each sample.
2. For pineapple, guyabano, or any fruit. Dilute juice from one can according
to the directions in the label. Blend well and divide into 3 equal parts. To
the two parts, add tablespoon of sugar to each. Leave the third part as is.
Put 2 oz. of each in the juice glasses.
3. For mango juice. Dilute juice from one can according to the directions in
the label. Blend well and divide into 3 equal parts. Leave two as is, and
add 0.5 g. of ascorbic acids to the other one. Put 2 oz. of each type in the
juice glasses.
 3. Evaluation
Sensory Evaluation
1. For apple juice. Prepare the samples one at a time. Indicate your
preference considering flavor only, using the Hedonic Scale.
2. For pineapple, guybano, or any fruit juice. Present the three sdamples
using the score card for the Duo-trio Test.
3. For mango juice. Present 3 samples to each member of the group.
Score using the score card for triangle test.

Measuring cup liquid 1

Glasses 5 per student
Teaspoons stainless or plastic 5
Pitchers

Directions
a. Standard Procedure
Prepare milk beverage using one part milk and one part water. Add sugar until
desired sweetness is attained, see standard amount of sugar for all brands.
b. Experimental procedure
Follow standard procedure, but use different brands.
Evaluation
a. Sensory Evaluation
Present 5 samples to each judge and score using the Hedonic Scale or a suitable score
card.