Samp Description Product Category Samp Bsamp Pos Overall Lik

Sheet1 Samp Descproduct Categorysamp Bcsamp Posoverall Likingflavourtex

Sheet1samp Descproduct Categorysamp Bcsamp Posoverall Likingflavourtex

Sheet1 Samp-Desc Product Category Samp-BC Samp-Pos Overall Liking Flavour Texture Sweetness Price Open Ended Comment Cookie Soy .5 1.3 the product is cold when it was served, it will taste better when served hot or warm, maybe baked the black sesame before put that into the mixture it can bring out more smell. Cookie Soy .6 0.4 I would like it more if it were thin and crispy, like a cracker. Cookie Soy .9 5 It was quite dry and did not enjoy the texture much. Cookie Soy .7 4.3 not sweet enough Cookie Soy .6 2.8 A little tough to chew Cookie Soy .6 It was dry Cookie Soy .7 0.9 lacks flavour and has a rough texture Cookie Soy .2 7.8 Cookie Soy .3 4.5 love the shape of 901! Cookie Soy ~ Cookie Soy .1 7.6 Cookie Soy .1 what is it? Cookie Soy .5 0.4 there were hair and fluffs on the heart-shaped biscuits or whatever! gross! Cookie Soy .8 5.2 Cookie Soy .5 3.8 Cookie Soy .6 taste like nothing Cookie Soy .2 1.5 could be sweeter, can taste the flour Cookie Soy .1 3 more soft and sugar Cookie Soy .5 0.4 dry Sensory Test Summary: Acceptance Testing for Heart Shaped Soybean Dregs Cookies Introduction The soybean-dregs cookies with sesame cookies is the reversed from soybean floss. The soybean floss failed because of the technology or cooking skills possibly. The idea is reverse floss to soybean dreg cookies with flour, butter, icing sugar, milk and black sesame. Flour is a flexible ingredient, which could modify into gluten free. It is considered to design as a high protein snack. Acceptance test is one of the major approaches that consumers using to test the products. It is also a significant criterion for determining food choice (Karen, H. n, d.). Acceptance test is a formal description that describes whether the consumers like the products, and it is based on the sensory characteristics as well. In this sensory lab, panelists will test the cookie that is made by soybean dregs. Panelists required to test the sample and record the degree of they like the product (overall liking, flavour, texture and sweetness). As well as the price of how much they would like to pay for the product per 100g. Acceptance test starts with a 9-point hedonic scale (from like extremely to dislike extremely), and the results show how they like the products. Acceptance test is called consumer sensory testing. Based on the test, it shows whether the product will be successful sold in the market. If the results of consumer testing is not very well, the product will probably fail even the marketing is good. The purpose of this laboratory test is to determine whether this new product will successful sell to the market. Experimental Method Acceptance Test Sample Preparation and Presentation: There was one kind of sample that placed in the table. The sample was mini heart-shaped soybean dregs cookie. Scientists needed to prepare one small plastic cups and one tray to each panelist. Every small plastic cup needed to be labeled with a three-digit random number. Each small plastic cup was placed two cookies. Additionally, a cup of water and two pieces of soda cookies needs to be provided to each panelist. When testing the sample, panelists could drink water or eat the soda cookies to ensure the accurate taste of the sample. Experimental Design: Panelists were asked to taste the sample and record the degree of they liked the product (overall liking, flavour, texture and sweetness), as well as the price of how much they would like to pay for the product per 100g on the acceptability-testing sheet. There was a 9-degree acceptance scale, range from like extremely (9) to dislike extremely (1). Sensory Panel: There were 2 scientists and 19 panelists in this experiment, all university-aged students enrolled in the “Nutrition 4733 Food Product Development” course at Acadia University. Scientists and panelists did not receive any prior training or information about the experiment. Environmental conditions: Testing was conducted in individual sensory booths in Huggins Room 408; temperature at room temperature. The cookies were served at room temperature. Scientists and panelists stayed separately. Samples were handed to panelists by scientists under white lighting. Panelists tested samples alone in separate rooms. No disturbances other than scientists and panelists being present. Scientists prepared samples. Data analysis used a 9-point hedonic scale from 1 (dislike extremely) to 9 (like extremely). Results Table 1: Acceptance test for flavor, texture, sweetness, and overall liking of the sample. The mean overall liking was around 5.11 with some variation. The flavor scored similarly, indicating most panelists liked the flavor moderately. The texture had the lowest mean score, suggesting many found it dry or tough, indicating room for improvement. Panelists’ perceptions of sweetness varied, with some indicating it could be increased for better taste. Table 2: The price panelists are willing to pay per 100g, averaging 3.12 CAD, with considerable variation. This indicates a reasonable market expectation aligned with the initial pricing strategy. Discussion The acceptance test results reveal important insights into consumer preferences for the soybean dregs cookie. The relatively high mean scores for flavor and overall liking demonstrate promising potential, but the low scores for texture indicate critical areas for improvement. The perception of dryness and toughness suggests modifications in thickness or moisture content could enhance the overall product experience. Modifying baking time or ingredients might improve crispness and softness, leading to higher satisfaction scores. Additionally, the call for increased sweetness suggests that offering variations—such as sweetened and less sweetened versions—could broaden market appeal. The estimated price consumers are willing to pay aligns with the initial target, suggesting market feasibility. Implementing changes based on consumer feedback could elevate the product from acceptable to preferred, increasing the chance of successful market entry and sales. Consumer preference testing remains a vital step in developing food products that meet nutritional, sensory, and market demands. This process reduces the risk of product failure and helps tailor product features to consumer expectations, which is essential for new products derived from innovative sources like soybean dregs. Conclusion The sensory evaluation indicates that the formulated soybean dregs cookie has a promising acceptance level, particularly in flavor, which is highly appreciated by respondents. The key challenge identified is texture, necessitating adjustments in production processes to improve mouthfeel and appearance. Offering product variations and optimizing ingredient ratios could further enhance consumer acceptance. Given the lack of competition in Nova Scotia for similar soy-based cookies and the rising demand for sustainable, high-protein snacks, this product possesses significant market potential. Continued refinement and market testing could establish it as a popular choice among health-conscious consumers. The promising initial results pave the way for further development and commercialization efforts, aligning with current trends toward sustainable and functional foods. References

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