food developmental 2 : sensory analysis

Another week had passed. This week we had to conduct a sensory test based on the recipe we had for last week. 20 panelists were asked to try on our foods. We started our sensory test on monday by giving samples of the fillings. There were a total of 8 samples given to the panelists.

We prepared 2 type of sweet and sour sauce with 2 types of chicken shape, cube and shredded. Same samples were prepared for sambal as well.  Sensory test was a new test that we never conducted before. We had learnt it on last semester but it was not practical enough for us to fully understand the samples preparations and conducting the test. Somehow, we manage to prepare everything on time and conducted the test quite well. We managed to gather 20 panelists

A complete set of 8 samples given to panelists with drinking water to clear their palate.

The  samples of sambal kicap with shredded chicken 

The sample of sambal kicap with cube chicken

The sample of shredded and cube sweet and sour chicken

On the next day, we prepared samples for the rice. There were 3 types of rice we prepared on that morning. White rice, broccoli rice and also carrot rice. The white rice was prepared as a control for comparison to the vegetables rice. Later on the evening, we did another test on mix and macth of the rice and also the fillings. These two tests had 20 panelists as well.

One of the panelist excited to try out our samples

Panelist filling in form to give score for our samples.

The mix and macth test samples with rice and fillings

After the sensory analysis were done, we confirmed on which recipe to use and match our products. We finalized the products and continue to the next step, which is the commercialize product.

sincerely,

Shuhada Zuki

Food Development 2 : The Gold Standard (Rainbow rice ball)

It had been a while since the last time I update my blog. Last week was our first food development class started. We finally got to know which of the product chosen for our final year project.  So yeah, rainbow rice ball was chosen for our project.

Let me remind what is our rainbow rice ball again.

 This is our rainbow rice ball ( coulour is not exactly like the picture) . The initial plan was broccoli rice, turmeric rice and carrot rice. But in our beta concept we changed it into broccoli rice and carrot rice only. The portion will be 4 pieces per portion (2 broccoli rice & 2 carrot rice) and the size will be 4cm. As for the filling, we going to make spicy sweet soy sauce chicken and sweet and sour chicken. We make everything sweeter and less spicy because this project is meant for primary school children.

Last week we carried out our gold standard recipe. Gold standard definition is a thing of superior quality which serves as a point of reference against which other things of its type may be compared. As u can guess from the definition, in this session we need to finalized our recipe and come out with the gold standard recipe.

On the first session trying out recipe, we managed to prepare our rice according to what we wanted in the beta concept. The carrot rice turns out nice and can be clump into a ball nicely whereas, the broccoli rice can be clump nicely and had a nice flavour but the colour turned out white with black spots from the broccoli florets. 

On the other hand, the fillings, spicy sweet soy sauce chicken was fine but the soy sauce taste overcomes other spices taste. As for the sweet sour sauce, we had done 2 recipes since the first recipes taste quite bad. The second recipe tasted better and the consistency of the sauce was exactly what we wanted.

After the session our group did some discussion and we found solutions of our problems which are:

1. We going to a small amount of spinach puree in the broccoli rice to make it greener
2. The spices of the chicken need to be cooked longer. We need to add few spices to increase the taste
3.  The capsicum in the first sweet sour sauce need to be diced instead of blend

That's all for this week session. We are looking forward for the feedback of the sensory panelists and see what do we need to improve and reduce in the recipes.


sincerely,
shuhada zuki