Student’s Name
Professor’s Name
Date
Course
Color evaluation of food
Abstract
Color evaluation of food is one of the aspects in understanding food quality an essential aspect for the consumers. It is associated with using evaluation tests to understand the exact food quality based on its color composition. The paper probes the evaluation of food color based on various tests including, Volume Evaluation Using the Standing Height and Displacement Methods, triangle test, ranking test, and. Based on the results, was identified that there was uniformity in the standing height leading minimal standard deviation. However, the non-uniformity in the displacement method indicated some instances of the procedural error. Generally, the results also show that the sample was composed of uniform volumetric consistency. However, procedural error was evident leading to the skewing of the class’ results. Based on the ranking test, the most preferred is …, followed by …., ….and lastly …. Sample …. Is the most preferred since due to its attractive appearance?. The evaluation was effective due to coherency.
Introduction
Color evaluation of food is one of the aspects in understanding both quality and safeness of food in the field of microbiology. It involves using various test such as the ranking tests to understand the exact food quality based on its color composition. Evaluation is not only important among the microbiologists but also in the market (Clydesdale). Before food consumption, the consumers are likely to go for the high quality food products which are majorly determined based on the colors. Food colors are heavily based on the perceptions, therefore, the consumer’s perception to acquire certain food are determined through the extent the consumers perceives the food color before necessarily tasting them. Generally food color is the impact of wavelength to visual spectrum between 400-750nm in food product (Lawless and Hildegarde). The paper probes the evaluation of food color based on various tests including, triangle and ranking tests, Duo-test and, Volume Evaluation Using the Standing Height and Displacement Methods.
Methods
Triangle Test
Three samples of blueberry yogurt was placed in front on and blocked using the cardboard. White tri-fold cardboard was used to block everyone from seeing the samples. One of the odd sample was then picked from the two with specific use of the visual sense. In making the distinction, there was focus from left to right of the sample arrangement. The process was repeated to ensure that evaluation is effective. The samples was named 042, 841 and 638. The number of the odd sample was eventually written down on the table provided after which calculation of the statistical analysis was conducted.
Duo-Test
Based on the Duo-test, the three samples were placed in front but on a triangular form. White tri-fold cardboard was used to block everyone from seeing the samples. Two samples were placed on each side while one was placed in front. It was assumed that the sample one sample among the two was same with the sample at the top. Among the two identified samples, a sample which is most alike with the one at the top was recorded at the middle of the triangle. A statistical analysis of the results was then recorded.
Ranking Test
In this test four samples were used instead of three with white tri-fold cardboard was used to block everyone from seeing the samples. After placing the 4 samples in front, the samples were then ranked based on the most preferred to least preferred. The preference was correlated to the product’s color and appearance. The samples were named 460, 691, and 839. The other sample was listed as frozen. The statistical analysis of the results were eventually conducted.
Volume Evaluation Using the Standing Height and Displacement Methods
The test was conducted based on two parts. The first part involved volume evaluation by displacement method while the last was through the standing height evaluation. Based on the displacement method, a container was filled with a light weight seed sample with 840 ml of bird seed. The seed was spooned in a 1000 ml graduated cylinder and volume recorded. The product volume was then calculated by finding the difference in volume of container without sample and that with sample. Based on the standing height, a ruler was used to measure each muffin’s height and recorded in cm. During the measurement, the A, B, C, D, and E grid was used as a guide.
Results and discussion
Triangle Test
Table 1: Triangle Test Results
Discussion
Based on the triangle test, the odd one out sample was 042. Additionally, it is essential to note that the presence of standard deviation for the triangle test whenever there is deviation, the color appearance difference is insignificant (Ray and Arun). Therefore, since no deviation was recorded, it is essential to argue that the results was significant in correlation to the color and appearance.
Duo-Test
Table 2: Duo-Test Results
Discussion
Regarding the sample number 315 looked alike as the one in control. The reason being, it was profoundly chosen to be similar to the sample at the top (Control sample). Critically, choosing sample 315 is an indicator that its appearance correlated to the control sample.
Ranking Test
Table 3: Ranking Test Results
Discussion
Ranking test is essential in understanding the highly preferred product (Banwart). It is important especially in the allocation of food substance among the consumers. Based on the ranking test, the most preferred is 839, followed by, 460, the 691 and lastly frozen sample 839 is the most preferred since due to its attractive appearance. On the other hand frozen sample is the least preferred due to its poor appearance. Ranking test is essential since it is applicable in the real life food consumption by the customers.
Volume Evaluation Using the Standing Height and Displacement Methods
Table 4: Results of Volume Evaluation Using the Standing Height and Displacement Methods
Discussion
Based on the results, it is evident that there was uniformity in the standing height leading minimal standard deviation. However, the non-uniformity in the displacement method indicated some instances of the procedural error. Generally, the results also show that the sample was composed of uniform volumetric consistency. However, procedural error was evident leading to the skewing of the class’ results.
Conclusion
Generally, all the assessment was coherent. Based on the triangle test, the odd one out sample was 042. Since no deviation was recorded, it is essential to argue that the results was significant in correlation to the color and appearance. Regarding the Duo-test results, Sample number 315 looked alike as the one in control. The reason being, it was profoundly chosen to be similar to the sample at the top (Control sample). Based on the ranking test, the most preferred is 839, followed by, 460, the 691 and lastly frozen sample 839 is the most preferred since due to its attractive appearance. Lastly, both the Volume Evaluation Using the Standing Height and Displacement Methods indicated consistency in the identified samples with minimal standard deviation. Therefore, it is essential to conclude that all the tests conducted were accurate since minimal errors was observed with increased consistency.
References
Lawless, Harry T., and Hildegarde Heymann. “Color and appearance.” Sensory evaluation of food. Springer, New York, NY, 2010. 283-301.
Clydesdale, fergus m. “COLOR PERCEPTION AND FOOD QUALITY 1.” Journal of Food Quality 14.1 (2016): 61-74.
Ray, Bibek, and Arun Bhunia. Fundamental food microbiology. CRC press, 2017.
Banwart, George. Basic food microbiology. Springer Science & Business Media, 2018.
Student’s Name
Professor’s Name
Date
Course
Color evaluation of food
Abstract
Color evaluation of food is one of the aspects in understanding food quality an essential aspect for the consumers. It is associated with using evaluation tests to understand the exact food quality based on its color composition. The paper probes the evaluation of food color based on various tests including, Volume Evaluation Using the Standing Height and Displacement Methods, triangle test, ranking test, and. Based on the results, was identified that there was uniformity in the standing height leading minimal standard deviation. However, the non-uniformity in the displacement method indicated some instances of the procedural error. Generally, the results also show that the sample was composed of uniform volumetric consistency. However, procedural error was evident leading to the skewing of the class’ results. Based on the ranking test, the most preferred is …, followed by …., ….and lastly …. Sample …. Is the most preferred since due to its attractive appearance?. The evaluation was effective due to coherency.
Introduction
Color evaluation of food is one of the aspects in understanding both quality and safeness of food in the field of microbiology. It involves using various test such as the ranking tests to understand the exact food quality based on its color composition. Evaluation is not only important among the microbiologists but also in the market (Clydesdale). Before food consumption, the consumers are likely to go for the high quality food products which are majorly determined based on the colors. Food colors are heavily based on the perceptions, therefore, the consumer’s perception to acquire certain food are determined through the extent the consumers perceives the food color before necessarily tasting them. Generally food color is the impact of wavelength to visual spectrum between 400-750nm in food product (Lawless and Hildegarde). The paper probes the evaluation of food color based on various tests including, triangle and ranking tests, Duo-test and, Volume Evaluation Using the Standing Height and Displacement Methods.
Methods
Triangle Test
Three samples of blueberry yogurt was placed in front on and blocked using the cardboard. White tri-fold cardboard was used to block everyone from seeing the samples. One of the odd sample was then picked from the two with specific use of the visual sense. In making the distinction, there was focus from left to right of the sample arrangement. The process was repeated to ensure that evaluation is effective. The samples was named 042, 841 and 638. The number of the odd sample was eventually written down on the table provided after which calculation of the statistical analysis was conducted.
Duo-Test
Based on the Duo-test, the three samples were placed in front but on a triangular form. White tri-fold cardboard was used to block everyone from seeing the samples. Two samples were placed on each side while one was placed in front. It was assumed that the sample one sample among the two was same with the sample at the top. Among the two identified samples, a sample which is most alike with the one at the top was recorded at the middle of the triangle. A statistical analysis of the results was then recorded.
Ranking Test
In this test four samples were used instead of three with white tri-fold cardboard was used to block everyone from seeing the samples. After placing the 4 samples in front, the samples were then ranked based on the most preferred to least preferred. The preference was correlated to the product’s color and appearance. The samples were named 460, 691, and 839. The other sample was listed as frozen. The statistical analysis of the results were eventually conducted.
Volume Evaluation Using the Standing Height and Displacement Methods
The test was conducted based on two parts. The first part involved volume evaluation by displacement method while the last was through the standing height evaluation. Based on the displacement method, a container was filled with a light weight seed sample with 840 ml of bird seed. The seed was spooned in a 1000 ml graduated cylinder and volume recorded. The product volume was then calculated by finding the difference in volume of container without sample and that with sample. Based on the standing height, a ruler was used to measure each muffin’s height and recorded in cm. During the measurement, the A, B, C, D, and E grid was used as a guide.
Results and discussion
Triangle Test
Table 1: Triangle Test Results
Discussion
Based on the triangle test, the odd one out sample was 042. Additionally, it is essential to note that the presence of standard deviation for the triangle test whenever there is deviation, the color appearance difference is insignificant (Ray and Arun). Therefore, since no deviation was recorded, it is essential to argue that the results was significant in correlation to the color and appearance.
Duo-Test
Table 2: Duo-Test Results
Discussion
Regarding the sample number 315 looked alike as the one in control. The reason being, it was profoundly chosen to be similar to the sample at the top (Control sample). Critically, choosing sample 315 is an indicator that its appearance correlated to the control sample.
Ranking Test
Table 3: Ranking Test Results
Discussion
Ranking test is essential in understanding the highly preferred product (Banwart). It is important especially in the allocation of food substance among the consumers. Based on the ranking test, the most preferred is 839, followed by, 460, the 691 and lastly frozen sample 839 is the most preferred since due to its attractive appearance. On the other hand frozen sample is the least preferred due to its poor appearance. Ranking test is essential since it is applicable in the real life food consumption by the customers.
Volume Evaluation Using the Standing Height and Displacement Methods
Table 4: Results of Volume Evaluation Using the Standing Height and Displacement Methods
Discussion
Based on the results, it is evident that there was uniformity in the standing height leading minimal standard deviation. However, the non-uniformity in the displacement method indicated some instances of the procedural error. Generally, the results also show that the sample was composed of uniform volumetric consistency. However, procedural error was evident leading to the skewing of the class’ results.
Conclusion
Generally, all the assessment was coherent. Based on the triangle test, the odd one out sample was 042. Since no deviation was recorded, it is essential to argue that the results was significant in correlation to the color and appearance. Regarding the Duo-test results, Sample number 315 looked alike as the one in control. The reason being, it was profoundly chosen to be similar to the sample at the top (Control sample). Based on the ranking test, the most preferred is 839, followed by, 460, the 691 and lastly frozen sample 839 is the most preferred since due to its attractive appearance. Lastly, both the Volume Evaluation Using the Standing Height and Displacement Methods indicated consistency in the identified samples with minimal standard deviation. Therefore, it is essential to conclude that all the tests conducted were accurate since minimal errors was observed with increased consistency.
References
Lawless, Harry T., and Hildegarde Heymann. “Color and appearance.” Sensory evaluation of food. Springer, New York, NY, 2010. 283-301.
Clydesdale, fergus m. “COLOR PERCEPTION AND FOOD QUALITY 1.” Journal of Food Quality 14.1 (2016): 61-74.
Ray, Bibek, and Arun Bhunia. Fundamental food microbiology. CRC press, 2017.
Banwart, George. Basic food microbiology. Springer Science & Business Media, 2018.