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  • Hedonic Scale Hurhurhurh

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    Chavez, Raven Allison A.
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    The document describes a study evaluating different formulations of instant noodles made from pumpkin seed flour, spirulina flour, and wheat flour. Participants were asked to rate the taste, aroma, texture, and color of 4 samples - fermented multi-grained noodles containing pumpkin seed flour, wheat flour and spirulina flour; fermented pumpkin noodles made from only pumpkin flour; fermented spirulina noodles made from spirulina flour; and a control of wheat noodles made from only wheat flour. Participants used a 9-point hedonic scale to rate each attribute of each noodle sample.

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    hedonic scale hurhurhurh

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    The document describes a study evaluating different formulations of instant noodles made from pumpkin seed flour, spirulina flour, and wheat flour. Participants were asked to rate the taste, aroma, texture, and color of 4 samples - fermented multi-grained noodles containing pumpkin seed flour, wheat flour and spirulina flour; fermented pumpkin noodles made from only pumpkin flour; fermented spirulina noodles made from spirulina flour; and a control of wheat noodles made from only wheat flour. Participants used a 9-point hedonic scale to rate each attribute of each noodle sample.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    10 views3 pages

    Hedonic Scale Hurhurhurh

    Uploaded by

    Chavez, Raven Allison A.
    The document describes a study evaluating different formulations of instant noodles made from pumpkin seed flour, spirulina flour, and wheat flour. Participants were asked to rate the taste, aroma, texture, and color of 4 samples - fermented multi-grained noodles containing pumpkin seed flour, wheat flour and spirulina flour; fermented pumpkin noodles made from only pumpkin flour; fermented spirulina noodles made from spirulina flour; and a control of wheat noodles made from only wheat flour. Participants used a 9-point hedonic scale to rate each attribute of each noodle sample.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    Title: Production of A Nourishing Convenient Instant Tuck Food: Multi-grained Fermented

    Noodles from Cucurbita pepo (Pumpkin) Seed and Arthrospira platensis (Spirulina)

    Name: __________________________ Respondent Number: __________


    Address: _________________________ Age : ____

    Instruction: Using the 9-point hedonic scale depicted below. By inserting a check in the table,
    rate the following attributes/characteristics of the fermented multi-grained noodles (Taste,
    Aroma, Texture, and Color Attributes). Please answer the table truthfully. Do not leave any
    questions unanswered.

    Fermented Multi-grained Noodles.


    ( 35% Water addition, 35% pumpkin seed flour, 45% wheat flour, and 0.5 to 1% spirulina flour )

    Attributes 1 2 3 4 5 6 7 8 9

    Dislike Dislike Dislike Dislike Neither Like Like Like Like


    Extremely Very Moderately Slightly Dislike Slightly Moderately Very Extremely
    much or Like much

    Taste

    Aroma

    Texture

    Color
    Attributes

    Fermented Pumpkin Noodles.


    ( 50% Water addition, 100% pumpkin flour)

    Attributes 1 2 3 4 5 6 7 8 9

    Dislike Dislike Dislike Dislike Neither Like Like Like Like


    Extremely Very Moderately Slightly Dislike Slightly Moderately Very Extremely
    much or Like much

    Taste

    Aroma

    Texture

    Color
    Attributes

    Fermented Spirulina Noodles.


    ( 20% Water addition, 20% to 30% spirulina flour )

    Attributes 1 2 3 4 5 6 7 8 9

    Dislike Dislike Dislike Dislike Neither Like Like Like Like


    Extremely Very Moderately Slightly Dislike Slightly Moderately Very Extremely
    much or Like much

    Taste

    Aroma

    Texture

    Color
    Attributes
    Wheat Noodles (Control Group)
    ( 50% Water addition, 100% wheat flour)

    Attributes 1 2 3 4 5 6 7 8 9

    Dislike Dislike Dislike Dislike Neither Like Like Like Like


    Extremely Very Moderately Slightly Dislike Slightly Moderately Very Extremely
    much or Like much

    Taste

    Aroma

    Texture

    Color
    Attributes

    MELANIE G. RAMOS

    Research Adviser
    RAVEN ALLISON A. CHAVEZ
    Respondents Researcher

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