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Sensory Evaluation of Singkamas Fries: Rebeca S. Sagranada and Melchora E. Marzo

The study aimed to evaluate the sensory quality of singkamas fries as a substitute for potato fries. Specifically, it sought to determine differences in aroma, taste, texture and appearance between potato and singkamas fries; evaluate if singkamas can substitute potato in fries; and identify the most acceptable formulation based on taste. Singkamas fries with different seasonings were tested against potato fries. Results found significant differences in aroma, texture and appearance but not taste, and that singkamas is an ideal potato substitute with all formulations being comparable and acceptable.

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Choy Concha Albasin Eugenio-Marzo
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550 views11 pages

Sensory Evaluation of Singkamas Fries: Rebeca S. Sagranada and Melchora E. Marzo

The study aimed to evaluate the sensory quality of singkamas fries as a substitute for potato fries. Specifically, it sought to determine differences in aroma, taste, texture and appearance between potato and singkamas fries; evaluate if singkamas can substitute potato in fries; and identify the most acceptable formulation based on taste. Singkamas fries with different seasonings were tested against potato fries. Results found significant differences in aroma, texture and appearance but not taste, and that singkamas is an ideal potato substitute with all formulations being comparable and acceptable.

Uploaded by

Choy Concha Albasin Eugenio-Marzo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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SENSORY EVALUATION

OF SINGKAMAS FRIES
Rebeca S. Sagranada
and
Melchora E. Marzo

Bunawan, Agusan del Sur


Objectives of the Study
• Generally, the study aimed to evaluate the
sensory quality of singkamas in preparing fries.
• Specifically, it aimed to:
• 1. determine if there are differences between potato and
singkamas fries in terms of aroma, taste, texture, and
general appearance;
• 2. evaluate if singkamas can substitute potato in preparing
fries; and
• 3. determine which formulation will be most acceptable
based on the product’s taste.
Experimental Design
• This study employed the experimental method to evaluate
the sensory quality of singkamas in preparing fries.

Treatment and Treatment Combination

T0 = for the control (potato fries)


T1 = to represent (singkamas fries with chili powder)
T2 = to represent (singkamas fries with cheese powder)
T3 = to represent (singkamas fries with garlic powder)
Statistical Analysis
• Friedman Two-Way Analysis of Variance was
used for the statistical analysis to test the
difference for ranks between treatments. A
multiple comparison of mean ranks was
employed to the samples with significant
difference.
Results and Discussion
• Table 1. Ratings on the evaluators on the aroma of singkamas fries.
Treatment Mean Descriptive Rating
T0 – Potato Fries 3.65a Pleasant
T1 – Singkamas Fries + Chili Powder 3.20b Moderately Pleasant
T2 – Singkamas Fries + Cheese Powder 3.80a Pleasant
T3 – Singkamas Fries + Garlic Powder 3.95a Pleasant
All means followed by the same letter are not significantly different at 5% level.
• Table 2. Ratings of the evaluators on the texture of singkamas fries.
Treatment Mean Descriptive
Rating
T0 – Potato Fries 4.05a Fine
T1 – Singkamas Fries + Chili Powder 3.35b Moderately Fine
T2 – Singkamas Fries + Cheese Powder 4.05a Fine
T3 – Singkamas Fries + Garlic Powder 3.30b Moderately Fine
All means followed by the same letter are not significantly different at 5% level.
• Table 3. Ratings of the evaluators on the general appearance of
singkamas fries.
Treatment Mean Descriptive Rating

T0 – Potato Fries 4.00a Appealing

T1 – Singkamas Fries + Chili Powder 3.25b Moderately Appealing

T2 – Singkamas Fries + Cheese Powder 4.40a Appealing

T3 – Singkamas Fries + Garlic Powder 3.50b Moderately Appealing


All means followed by the same letter are not significantly different at 5% level.
• Table 4. Ratings of the evaluators on the taste of singkamas fries.
Treatment Mean Descriptive Rating

T0 – Potato Fries 3.90 Tasty

T1 – Singkamas Fries + Chili Powder 3.55 Tasty

T2 – Singkamas Fries + Cheese Powder 3.75 Tasty

T3 – Singkamas Fries + Garlic Powder 3.85 Tasty


Conclusion
• There were significant differences among treatments at 5%
level in terms of aroma, texture, and general appearance. In
terms of the product’s tastes, all treatments were
comparable to each other since there is no significant
differences among the treatments.
• Singkamas fries was found to be an ideal substitute for
potato fries and all the formulations were comparable with
each other in terms of taste and thus all were considered as
acceptable.
GOD BLESS
US ALL!!!

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