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    Sensory Parameters Descriptive Rating Appearance Taste Texture Over-All Acceptability

    Uploaded by

    Billy Joe
    This document is a sensory evaluation card used by panelists to rate the appearance, taste, texture, and overall acceptability of three coded polvoron samples on a scale. The card instructs panelists to taste the samples from left to right, then check the point on the scale that best describes their feelings toward each sensory parameter. It also prompts them to rinse with water between samples and provide any comments or suggestions. The card is part of a polvoron sensory evaluation conducted by Pampanga State Agricultural University's College of Hospitality Entrepreneurship and Food Sciences.

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    Sensory Parameters Descriptive Rating Appearance Taste Texture Over-All Acceptability

    Uploaded by

    Billy Joe
    92 views1 page
    This document is a sensory evaluation card used by panelists to rate the appearance, taste, texture, and overall acceptability of three coded polvoron samples on a scale. The card instructs panelists to taste the samples from left to right, then check the point on the scale that best describes their feelings toward each sensory parameter. It also prompts them to rinse with water between samples and provide any comments or suggestions. The card is part of a polvoron sensory evaluation conducted by Pampanga State Agricultural University's College of Hospitality Entrepreneurship and Food Sciences.

    Original Title

    OJT SENSORY CARD

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    This document is a sensory evaluation card used by panelists to rate the appearance, taste, texture, and overall acceptability of three coded polvoron samples on a scale. The card instructs panelists to taste the samples from left to right, then check the point on the scale that best describes their feelings toward each sensory parameter. It also prompts them to rinse with water between samples and provide any comments or suggestions. The card is part of a polvoron sensory evaluation conducted by Pampanga State Agricultural University's College of Hospitality Entrepreneurship and Food Sciences.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    92 views1 page

    Sensory Parameters Descriptive Rating Appearance Taste Texture Over-All Acceptability

    Uploaded by

    Billy Joe
    This document is a sensory evaluation card used by panelists to rate the appearance, taste, texture, and overall acceptability of three coded polvoron samples on a scale. The card instructs panelists to taste the samples from left to right, then check the point on the scale that best describes their feelings toward each sensory parameter. It also prompts them to rinse with water between samples and provide any comments or suggestions. The card is part of a polvoron sensory evaluation conducted by Pampanga State Agricultural University's College of Hospitality Entrepreneurship and Food Sciences.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    PAMPANGA STATE AGRICULTURAL UNIVERSITY

    Magalang, Pampanga

    COLLEGE OF HOSPITALITY ENTREPRENEURSHIP AND FOOD SCIENCES

    SENSORY CARD FOR POLVORON

    Panelist #:_________________________ Date of Evaluation: _____________

    Signature: _________________________

    Instruction: You are presented with three (3) coded samples of polvoron. Please taste the samples from left
    to right then put a check (  ) mark on the point in the scale which best describes your feelings toward the
    given sensory parameters. Please take a sip of water after tasting each sample.

    SENSORY PARAMETERS
    Appearance Taste Texture Over-all
    Descriptive Rating Acceptability

    Like extremely
    Like very much
    Like moderately
    Like slightly
    Neither like nor dislike
    Dislike slightly
    Dislike moderately
    Dislike very much
    Dislike extremely
    Comments/ Suggestions:
    ____________________________________________________________________________________________________________
    __________________________________________________________________________________________________________

    Thank you very much!

    RIMPY B. GUEVARRA COLLEEN S. TOLENTINO, MEd


    BS Food Technology IV-A (OJT Coordinator)
    (Student Researcher)

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