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    Preparation For Marshmallow

    Uploaded by

    Joy Soliven
    This document provides protocols for conducting a consumer acceptability test of machocoo (marshmallow). It outlines requirements for the testing venue, including adequate space for participants and sample preparation. It describes how the samples will be stored, coded and served. The test will involve 50 panelists evaluating two machocoo samples using a 7-step evaluation protocol to assess appearance, aroma, texture, taste, and mouthfeel. The samples will consist of a chocolate-coated machocoo with cashews and a prototype.

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

    Preparation For Marshmallow

    Uploaded by

    Joy Soliven
    44 views2 pages
    This document provides protocols for conducting a consumer acceptability test of machocoo (marshmallow). It outlines requirements for the testing venue, including adequate space for participants and sample preparation. It describes how the samples will be stored, coded and served. The test will involve 50 panelists evaluating two machocoo samples using a 7-step evaluation protocol to assess appearance, aroma, texture, taste, and mouthfeel. The samples will consist of a chocolate-coated machocoo with cashews and a prototype.

    Original Description:

    Step by step marshmallow making

    Original Title

    Preparation for Marshmallow

    Copyright

    © © All Rights Reserved

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    This document provides protocols for conducting a consumer acceptability test of machocoo (marshmallow). It outlines requirements for the testing venue, including adequate space for participants and sample preparation. It describes how the samples will be stored, coded and served. The test will involve 50 panelists evaluating two machocoo samples using a 7-step evaluation protocol to assess appearance, aroma, texture, taste, and mouthfeel. The samples will consist of a chocolate-coated machocoo with cashews and a prototype.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    44 views2 pages

    Preparation For Marshmallow

    Uploaded by

    Joy Soliven
    This document provides protocols for conducting a consumer acceptability test of machocoo (marshmallow). It outlines requirements for the testing venue, including adequate space for participants and sample preparation. It describes how the samples will be stored, coded and served. The test will involve 50 panelists evaluating two machocoo samples using a 7-step evaluation protocol to assess appearance, aroma, texture, taste, and mouthfeel. The samples will consist of a chocolate-coated machocoo with cashews and a prototype.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    STATE

    ZON U
    LU Republic of the Philippines

    NI
    L

    VE
    CENTRA

    Central Luzon State University

    RSITY
    COLLEGE OF HOME SCIENCE AND INDUSTRY
    Science City of Munoz, Nueva Ecija
    Telefax No. (+63-44) 456-7212

    DEPARTMENT OF FOOD SCIENCE & TECHNOLOGY

    Preparation and Serving Protocols for Machocoo (Marshmallow) Using Consumer


    Acceptability Testing

    Venue
     Adequate space to accommodate 8 -10 participants in isolated stations at the same
    time. Stations can be open tables if booths are not available but there must be enough
    separation between participants for individual evaluations

     Adequate space for sample preparation. There should be enough tables or counter
    space to facilitate the preparation of the samples for evaluation.

     Well ventilated and should not have any odor that will interfere in the evaluation
     Properly maintained room temperature (around 23 to 30 oC)

     Adequately lighted (white ) room or facility

    Product Handling and Storage

     All samples for consumer test should be stored at room temperature (around 23
    to 30 oC).

    Test Design

     Consumer Test presented in a blind and random approach


     A total of 50 panelists will be interviewed
     Panelists will be composed of 50% man and 50% woman.
     Panelists will consist of students.

    Sample Preparation

     Container: odorless, disposable cup with cover will be used


     Coding: Alpha-numeric codes presented in a random way will be used
     Serving Size: approximately 30 grams sample will be served

    Sample Information

     Two samples will be subjected to sensory test, 1 cookie marshmallow coated


    with dark chocolate with cashew nut (machocoo) and 1 prototype.

    Sample Processing

    The gelatin will bloomed by dissolving 3 packs of gelatin in potable water at room
    temperature and set aside for 3 minutes. Followed by boiling of solution (corn syrup; sugar;
    water; and salt) at 240 °F. The boiled solution will be placed at the mixer for foaming, mixed with
    cookies, then place at the greased pan for forming and left overnight. Then the chocolate (dark
    and milk chocolate) will be melted using a double boiler method, after that the formed
    marshmallow was shaped into heart shape and coated with melted chocolate and cashew nuts.
    It will be stored at room temperature and packed with PP plastic.
    Evaluation Protocol

    Protocol e.g. of attributes to be Sense organ involved


    evaluated
    Step 1. Look at the Appearance: color and size Eyes
    machocoo (marshmallow)
    examine it against a white
    background.
    Step 2. Sniff the sample. Aromas Nose (olfactory system
    Take a small sniff with your (nasal))
    nose about 3 inches away
    from the plastic cup.
    Step 3. Hold the sample for Texture Hand
    the cup and feel the texture.
    Step 4. Take a small bite of Afront Taste Front of the oral cavity
    the sample and then swallow
    Step 5. Take a small bite of Sweetness and other taste Middle of the oral cavity
    the sample and roll it around structure Olfactory system (retronasal)
    the mouth using the tongue. Retro nasal flavors Trigeminal nerve
    Breathe without swallowing Mouth-feel properties
    the sample.
    Step 6. Take another bite of Taste and flavor structures Rear of the oral cavity
    the sample and swallow the
    sample
    Step 7. Wait for the pre- Residual taste and flavor Oral cavity including the
    determined period of time Residual mouth-feel throat for the after feel.
    and then determine the after- properties
    taste

    Prepared by:

    Rochelle A. Mendoza
    Sara lee T. Nuega
    Jenylyn V. Ramilo
    BSFT 4 Students

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