3rd week domain 1 gold standard !!

This is the 3rd week of the domain 1 gold standard, we finally able to produce the each of the gold standard of dumpling product on time and conduct the sensory test among the 20 panels. 

Each of the samples are labelled with their own respective code to prevent the panels to gain the ability to differentiate the samples based on logic thinking such as GS1.0, GS 2.0 have darker skin, GS 3.0 might have even darker skin and etc. This week gold standard are basically test on the different substitution of the spinach extract to the all-purpose flour ratio. As spinach extract contains abundant amount of water, it is crucial to balance and reduce the water use initially for the control dumpling samples with 100% all purpose flour.

GS1 - GS5 dumpling =)

Labelled samples with their own respective code.

After the sensory test, we are able to find out the preference of the panels based on the observation of the result and the ranking table. Most of the panels opinion stated the skin a little bit rough and the dumpling has been left outside for too long as the filling starts to get cold and the skin is a little bit dry and oily as well. We are able to choose the best skin among the others based on the opinions and the rating they gave in the sensory scorecard. 

We are able to absorb and apply the life long Discipline specific knowledge.  as we are able to apply the skill and absorb the knowledge taught during practical class. 

  

Week 2~~ Setting gold standard (Domain 1)

Previous week, we were required to produce 6 recipes including the control group recipe dumpling samples and conduct an sensory test to find out which was the best preferred recipe among all the recipes samples.

(Control recipe dumpling and GS 1.0 dumpling)

It was suppose to be done in the previous week but it got delayed and postponed until next week. This may due to few reasons, lack in time management, preparation before hand and the discipline as well. Through this week experience, we are able to identify the problems we faced and try to overcome these challenges with as many solutions as possible in the next following week. Although we managed to produce control recipe and one of our gold standard dumpling, we encounter some of the problems which was not predicted during the research. Hence, we are required to think of a solution to solve the problem or think out of the box for another alternative choice which will enhance our product and at the same time, achieving the goal.

Time frame was created to keep all of our task on time and to prevent any delaying to occur as a delay on a task will definitely affect the other task as well. We also separate each task and job among others to increase the efficiency on the production. Each person is responsible and in charge of their own task. 

Starting Of Final Semester !! Food Product Development 2.0 !!

Last Semester !! 

Finally, this will be the final semester and we are going to work hard this final year to further develop our beta-concept dumpling product which was created from the previous semester Food product development 1.0. Right now, we are currently entering into Food product development 2.0 domain 1, which is setting the gold standard.

Gold standard is common in food product development as it acts as a prototype standards whereby created food deemed to be the best or the most representative product of its type. It is not done by altering or creating a new formulation but it is a matter of having similar characteristics such as sensory profile. 

                             

For first domain, we were required to generate 11 recipes including our control group recipes and then conduct an sensory test among people to gain their feedback on the product and evaluate on the sensory profile of the dumplings. We have to conduct our sensory test within 3 weeks and come out with a gold standard before we proceed to the next domain. Sensory test will determine the preference of the consumer on each type of the recipe and able to generate comments on each of them so that it enables us to understand more on the preference of the taste and texture and appearance of the dumpling consumers demand.