Fjölrit RALA - 22.03.1979, Page 15

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(8) The mixture was collected under pressure
in a tank.
(9) The mixture was forced from the tank into
a packaging machine where it was packed
into 250 ml paper cartons.
3. Sensory Evaluation
All sensory evaluation studies were carried out at the
A.R.I. First, 20 individuals of both sexes participated.
Later, the number was lowered down to 10 who were randomly
chosen from a group of 15. One individual at a time tasted
a few ml of each drink in complete isolation, rinsing his
mouth with water between drinks. The temperature of the
drinks was always constant.
Three different methods - X, Y and Z - were used to
record the results:
X : Arranging the beverages in order according to
quality, i.e. best, second best, second worst,
worst, etc.
Y : Giving the beverages grades according to the
following scale:
excellent 6
very good 5
good 4
neither good nor bad 3
bad 2
very bad 1
extremely bad 0
Z : Three beverages are compared. Two of them are
the same but the third slightly different. The
participants were supposed to find which two
were alike .
Method X was only used in the first experiment but
after that only Y and Z were used.
In order to choose the best concentrated whey, essences
and fruit juices, nine experiments were carried out:
(1) A comparison of Ag-A^ t>y method X.
(2) A comparison of concentrated whey containing essences,
on the one hand, and pure fruit juices of the same