QUIRINO STATE UNIVERSITY

College of Teacher Education

Bachelor of Technology and Livelihood Education
…promoting pedagogical excellence
Name of Student: Year/Section:
BTLED III
Week Date:
No. HETLE 104 – FOOD AND NUTRITION

Topic Title

ASSESSMENT OF FOOD QUALITY

Intended Learning Outcomes

At the end of this module, the learner can:
1. Demonstrate broad and coherent, meaningful knowledge and skills in technology
and livelihood education.
2. Apply with minimal supervision specialized knowledge and skills in any of the
specific fields in technical teacher education
3. Demonstrate higher level literacy, communication, numeracy, critical thinking,
learning skills needed for higher learning.
4. Manifest a deep and principled understanding of the learning processes and the role
of the teacher in facilitating these processes in their students
5. Show a deep and principled understanding of how educational processes relate to
larger historical, social, cultural, and political processes.
6. Apply a wide range of teaching process skills (including curriculum development,
lesson planning, materials development, educational assessment, and teaching
approaches)
7. Reflect on the relationships among the teaching process skills, the learning
processing in the students, the nature of the content/subject matter, and other
factors affecting educational processes in order to constantly improve their teaching
knowledge, skills and practices.

Keywords

1. Food quality
2. Subjective Evaluation
3. Objective evaluation
4. Sensory evaluation

Suggested/Assigned Reading/s
Basic Foods (NDAP Foundation 5th Edition): Read topic on Chapter 1 pages 1-17
Foods and Food Service system 1 (CHNI): Read topic on Chapter 1 pages 1-17

Contents

INFORMATION SHEET

EXPERIMENTAL STUDY OF FOOD

➢ A study of food principles and their application to food preparation
➢ It involves the application of knowledge of the chemical, physical and sensory
properties of food to the study of their behavior during food preparation.
➢ It is a means towards better understanding of the behavior of food components
and their effects on food quality.
➢ Approach in the experimental study of foods:
a. It applies the principle of scientific experimentation and research
b. Uses an organized method of inquiry and observations
Developed by: QUIRINO STATE College of Teacher

BTLED FOOD AND NUTRITION

GEROME B. TAGUIAM, MSPH, RND
UNIVERSITY
10/10/21
Education

Page 1 of 6
 QUIRINO STATE UNIVERSITY
College of Teacher Education
Bachelor of Technology and Livelihood Education
…promoting pedagogical excellence
c. The research process involves the following:
1. Defining the purpose
2. Reviewing the literature
3. Designing the experiment
4. Conducting the experiment
5. Interpreting and report results
➢ Basic information needed in the study of food
1. Evaluation of the foods by objective and subjective means
2. Nature and character of food
3. Knowledge of the measuring method and technique
4. Significance of water
EVALUATION OF FOODS BY OBJECTIVE AND SUBJECTIVE MEANS
The sensory qualities of food, i.e. appearance, odor, taste, flavor and texture may be
determined objectively and subjectively.
A. OBJECTIVE EVALUATION
➢ Measurement of physical and chemical properties of food using equipment or
mechanical devices
➢ Some common OBJECTIVE test to measure food Quality

Appearance Photography
Microphotography ink imprints
Photocopying
Size / Shape Micrometer measurements planimeter
Taking dimensions grading by sieve/mesh
Volume Seed displacement
Water displacement
Oil displacement
Taking dimension
Odor Chromatography
Artificial nose
Taste Hydrometer
Refractometer
pH meter
Salometer
Chemical determination of concentration of
alkaloids, sugar and salt
Texture Penetrometer
Shortometer
Farinograph
Amylograph
Sag test
Consistency / Line spread test
Viscosity Steel ball
Viscosimeter
Jelmeter/Curd meter
Color Spectrophometry
Munsell color system

B. SUBJECTIVE EVALUATION
➢ Measurement of the characteristics of food as perceived by the senses of sight,
smell, taste, touch and hearing

Developed by: QUIRINO STATE College of Teacher

BTLED FOOD AND NUTRITION

GEROME B. TAGUIAM, MSPH, RND
UNIVERSITY
10/10/21
Education

Page 2 of 6
 QUIRINO STATE UNIVERSITY
College of Teacher Education
Bachelor of Technology and Livelihood Education
…promoting pedagogical excellence
➢ A field of study used to measure, interpret and analyze sensory sensations or
stimuli coming from the food
➢ General qualities judged by sensory evaluation:
a. Appearance (color, shape, orientation, turbidity/ clarity)
b. Aroma (odor)
c. Flavor (taste/odor)
d. Texture (tenderness, viscosity, consistency, mouthfeel)
➢ Physiological bases of sensory evaluation:
a. Odor (olfactory receptors)
b. Taste (taste receptors)
c. Shape, texture, color (eyes – Visual Receptors)

SOME ANALYTICAL METHODS IN SENSORY EVALUATION

A. Difference Test – designed to determine whether detectable differences exist
between products
a. Single sample – done to determine acceptability and to define the direction in
which the project should move; “A”, “not A” test

b. Paired comparison- a test of difference; test of two samples presented to

identify the sample with the grate amount of the characteristics being
measured; 2 different products / 2-sample test

CONTROL VARIABLE

Sample 1 Sample 2

c. Duo-Trio test – a test of difference; 3 sample; 1 variable, 2 control

Control is presented first

Followed by two other sample

Same as control Variable

C C

C V V C

Developed by: QUIRINO STATE College of Teacher

BTLED FOOD AND NUTRITION

GEROME B. TAGUIAM, MSPH, RND
UNIVERSITY
10/10/21
Education

Page 3 of 6
 QUIRINO STATE UNIVERSITY
College of Teacher Education
Bachelor of Technology and Livelihood Education
…promoting pedagogical excellence
d. Triangle test – all three samples are presented simultaneously with 2 sample
alike that either be the control or the variable
• Judge must be able to identify the ODD sample

C V V

V C V

V C C

C V C

B. Rank Order / Ranking test

➢ Used when several samples need to be evaluated for a single characteristic
➢ Both difference and preference test
➢ Ranking in the order of intensity of the characteristic being measured
➢ Example:
Product Sample 1 Sample 2 Sample 3
Rank 3 1 2

C. Quality Test
a. Scoring test – judges are asked to rate the quality of food, i.e. 70, 85, 95
Example:
Product Sample 1 Sample 2 Sample 3
Rating 70 85 95

b. Descriptive testing – use 0f descriptive words in sensory evaluation to

characterize food samples; judges are asked to describe the products. i.e. dull
green, bright green, green
Example:
Product Sample 1 Sample 2 Sample 3
Description Dull green Bright green Green

Developed by: QUIRINO STATE College of Teacher

BTLED FOOD AND NUTRITION

GEROME B. TAGUIAM, MSPH, RND
UNIVERSITY
10/10/21
Education

Page 4 of 6
 QUIRINO STATE UNIVERSITY
College of Teacher Education
Bachelor of Technology and Livelihood Education
…promoting pedagogical excellence
D. Hedonic method
➢ Employs a pleasure scale or degree of liking or preference; hedonic scale may be
5, 6, and 9 steps – the end of the scales being the extremes of preference or non-
preference
➢ Example:
1 – dislike extremely
2 - dislike very much
3 – dislike moderately
4 – dislike slightly
5 – neither like nor dislike
6 – like slightly
7 – like moderately
8 – like very much
9 – like extremely

E. Preference / Acceptability Test

➢ Designed to provide information on selected characteristics and to indicate
preference or acceptability of the product.
REQUIREMENTS FOR SENSORY EVALUATION
A. Physical and environment requirement
➢ Location must be convenient; must be comfortable to both the researcher and the
panelist, noise free, well lighted and ventilated; must consider the size of the area;
temperature at 25 degree C and 40% relative humidity

B. Qualification of panelist
➢ Must be interested, healthy; must possesses a healthy working attitude; impartial
toward food of interest; intelligent; must not be an alcoholic or habitual smoker;
must be a good nutritional status

C. Size of panel
➢ Consumer panel – selected from people who happen to be available at test site and
are willing to participate; 200 or more, target market.
➢ Trained panel – expert tester (1 to 2 members); laboratory panel (9-12 members)
➢ Naïve panel – 50 members; untrained on product evaluation to be undertaken.

D. Preparation of sample
➢ Presentation of sample must be random order and arrangement must be simulate
normal consumption situation
➢ Must be uniform in size and shape
➢ Must be placed in identified and neutral colored containers
➢ There must be enough amount of sample to be tested
Sample should be coded using 3 randomly selected consonants or numbers to remove bias

Developed by: QUIRINO STATE College of Teacher

BTLED FOOD AND NUTRITION

GEROME B. TAGUIAM, MSPH, RND
UNIVERSITY
10/10/21
Education

Page 5 of 6
 QUIRINO STATE UNIVERSITY
College of Teacher Education
Bachelor of Technology and Livelihood Education
…promoting pedagogical excellence

ANSWER ME #7

Enumerate some common OBJECTIVE TEST to measure food quality

1. _________________________
2. _________________________
3. _________________________
4. _________________________
5. _________________________
6. _________________________
7. _________________________
8. _________________________
Enumerate some common SUBJECTIVE TEST to measure food quality
1. _________________________
2. _________________________
3. _________________________
4. _________________________
Enumerate some ANALYTICAL METHODS IN SENSORY EVALUTION of food.
1. _________________________
2. _________________________
3. _________________________
4. _________________________
5. _________________________

ACTIVITY NUMBER 7

FILL in the blanks

✓ Directions
- Read each statement or question below carefully and fill in the blank(s)
with the correct answer.
A test of difference; 3 sample; 1 variable, 2 control
A test to determine acceptability and to define the direction
in which the project should move
Designed to provide information on selected characteristics
and to indicate preference or acceptability of the product
Both difference and preference test
Three samples are presented simultaneously with 2 sample
alike that either be the control or the variable
Employs a pleasure scale or degree of liking or preference;
hedonic scale may be 5, 6, and 9 steps
Use 0f descriptive words in sensory evaluation to
characterize food samples; judges are asked to describe the
products
Designed to determine whether detectable differences exist
between products

Developed by: QUIRINO STATE College of Teacher

BTLED FOOD AND NUTRITION

GEROME B. TAGUIAM, MSPH, RND
UNIVERSITY
10/10/21
Education

Page 6 of 6