This week, we are required to conduct an sensory test on Gold standard dumpling and Commercial dumpling product to compare the two products and which one is better. We are required to find 20 different panels to conduct the test at Thyme restaurant. Objective of comparing both gold standard product and commercial product is to find out the similarities and differences between the two products and feedback on the products as well.
After sensory, we found out that all of panels prefer commercial product more than the gold standard dumplings. Furthermore, they felt that there are significant differences in terms of texture and taste of the dumplings based on result of hedonic test. Commercial product have a juicier and softer texture compared to gold standard product
We were required to conduct storage study test on gold standard and commercial product as well in terms of water activity, moisture content and texture profile analysis (TPA) to determine the shelf-life of our product and also to compare the differences between gold standard and commercial product during storage study in terms of the taste, appearance and texture for both products for 4 Weeks.
It appears commercial product have a better and brighter green colour compared to gold standard whereby it has a dull and dark-ish green colour. This is due to the technical ingredients added which retain the colour of the spinach even though it has been stored for few weeks. Water activity of commercial product is lower than gold standard same as moisture content due to the addition of technical ingredients. Hence commercial product is able to store for longer period compared to gold standard.
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| Chart comparison between gold standard and commercial product |
After sensory, we found out that all of panels prefer commercial product more than the gold standard dumplings. Furthermore, they felt that there are significant differences in terms of texture and taste of the dumplings based on result of hedonic test. Commercial product have a juicier and softer texture compared to gold standard product
We were required to conduct storage study test on gold standard and commercial product as well in terms of water activity, moisture content and texture profile analysis (TPA) to determine the shelf-life of our product and also to compare the differences between gold standard and commercial product during storage study in terms of the taste, appearance and texture for both products for 4 Weeks.
It appears commercial product have a better and brighter green colour compared to gold standard whereby it has a dull and dark-ish green colour. This is due to the technical ingredients added which retain the colour of the spinach even though it has been stored for few weeks. Water activity of commercial product is lower than gold standard same as moisture content due to the addition of technical ingredients. Hence commercial product is able to store for longer period compared to gold standard.
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| TPA test =P |
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