Date Performed: Feb.

14, 2017 ----- POLVORON

Rate the sample from 1-5, 5 being the highest according to taste flavor and aroma. (n=8)

Bread Flour Cake Flour Corn Starch

1 2 3 4 5 1 2 3 4 5 1 2 3 4 5
Color II II
IIII *4 II II IIII II I II III

*4 *3
Flavor II IIIII-I IIIII III I IIII III

*6 *5 *4
Aroma II IIIII-I III IIIII III IIIII

*6 *5 *5
Date Performed: Feb. 10, 2017 ----- ENZYMATIC BROWNING RXN
Rate = 1-5; 1-highest (No Browning)

Eggplant Potato Apple

Control 2 2 3
Blanch (1 minute) 5 3 3
Acid (1% CA --- 30 1 NO 2
minutes) CHANGE
Baking Soda (3% ---- 30 3 2 2
minutes)
Antioxidant 1 1 1
----- SIOPAO
Rate = 1-5; 5-highest
ROOM TEMPERATURE 32C
1 2 3 4 5 1 2 3 4 5
TEXTURE I II II III
IIIII-I 6 IIII 4
FLAVOR I
IIIII 5 III II I
IIIII-I 6

Date Performed: Jan. 13, 2017 ----- CHEESE; (N= 10)

RATE Flavor: 1-3 (1-less, 3-more);
Texture: 1 3 (grainy-salt);
Acidity: 1-3 (1-less, 3-more)
Italian Oregano Garlic
1 2 3 1 2 3 1 2 3
Texture IIII 4 II III IIII 4 III III IIIII-IIIII
10
Flavor:
Milk IIIII-IIII II I IIIII-II III IIIII-I I
Herb 9 7 6
Saltiness IIIII-I III IIIII 5 IIIII 5 I IIIII-IIII
6 9
IIIII-IIII IIIII-III 8 I I IIIII-IIII
9 9
Acidity IIII 4 III II IIII IIIII-I 6 IIIII 5 IIIII 5

---- MILK (strawberry & chocolate); (N= 11)

RATE Flavor (milky-chocolatey/strawberry): 1 (less) 3 (more);
Texture (Viscosity): 1 (less) 3 (more)
Strawberry Chocolate
 1 2 3 1 2 3
Flavor IIIII IIIII-I *6 III IIIII-III *8
Texture II IIIII-IIII *9 III IIIII-III *8