This project aims at college student consumers, recruiting a certain number of college student volunteers as sensory evaluators, and requiring them to evaluate samples of Babao Congee and deep-fried dough sticks.
The specific evaluation methods are as follows: the samples are randomly numbered and distributed to college student volunteers. Scale method is used to quantify the appearance score, texture score and taste score of Babao Congee and deep-fried dough sticks. Basic information, general physical conditions and sensory characteristics of Babao Congee and deep-fried dough sticks are collected through questionnaires or interviews.
Study Type
INTERVENTIONAL
Allocation
NA
Purpose
BASIC_SCIENCE
Masking
NONE
Enrollment
120
Babao Congee and deep-fried dough sticks with different cooking conditions
preference
Personnel evaluate and score the color, aroma, taste, and other aspects of food.
Time frame: Each sensory evaluation should be conducted within 2 hours, and for different batches of personnel, the overall time should be completed within one month
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