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VOL. 8, ISSUE 4 (2023)
Sensory acceptability and characteristics of bottled cream dory (Pangasianodon hypophthalmus) in tomato sauce style with different organic flavorings
Authors
Asaytuno Reizel L, Calano Jolie Anne R
Abstract
This study evaluated the
sensory characteristics, acceptability, and desirability of the bottled Cream
Dory in tomato sauce style with different organic flavorings. There were 4
treatments evaluated in this study: T1 “Control” (no organic flavoring added),
T2 with “oregano extracts”, T3 with “lemongrass extracts”, and T4 with
“turmeric extracts”. The semantic and hedonic scales were the instruments used
to determine the sensory acceptability and desirability of the bottled Cream
Dory. There were thirty (30) respondents including ten (10) members each, from
the group of students, professionals, and Small-and-Medium Enterprises (SMEs).
Moreover, the Acceptability Composite Index (ACI), and Desirability Composite
Index (DCI) were used to determine the ranks of each treatment. For hedonic
acceptability, T3 and T4 were the most accepted in terms of color. Moreover,
with regard to the aroma, T3 was the most preferred. With regards to texture,
T2 was the most accepted, and in terms of taste, T1 was the most preferred by
the group of panelists. For semantic desirability, the most preferred of the
panelists with regard to color was T4. The T2 was the most favored by the
panelists in terms of aroma. With regards to texture, T3 was the most
preferred; furthermore, T1 was the most liked in terms of taste by the
panelists. It was computed that the ROI of T1 is 50%. Furthermore, T2 has a 55%
estimated ROI, while T3 and T4 have a higher ROI than T1 and T2, with a 55%,
and 66% estimated ROI, respectively.
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Pages:1-7
How to cite this article:
Asaytuno Reizel L, Calano Jolie Anne R "Sensory acceptability and characteristics of bottled cream dory (<i>Pangasianodon hypophthalmus</i>) in tomato sauce style with different organic flavorings". International Journal of Multidisciplinary Education and Research, Vol 8, Issue 4, 2023, Pages 1-7
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