ACTIVITY #5:

DUO-TRIO TEST

INTRODUCTION
All five of human senses help people in the evaluation of food and in determining
wether or not they will consume it or enjoy. Sight usually has its first interaction with
food, it allows us to see the color, shape, size and any maladies of food may have.
Color can be used us to determine how to ripe their produce is to how concentrated in
their beverage maybe.
Taste is one of the most important factors in determining food selection. It is
detected by the tongue when saliva surrounded food particles that sends signals to the
brains which differentiate tastes.
METHODOLOGY
The students prepared the materials for the activity. Materials used are distilled
water, cracker, spitting cups, tissue and samples. The Samples used of this experiment
is milo and ovaltine powder which ovaltine as the reference sample. After we dissolve
the powdered sample in distilled water by proper amount, the Sampleswere poured to
the cups with their assigned codes and the samples will prepared in the panelists table
for evaluation.
During evaluation, panelists were able to identify the sample were the same taste
to the reference.

RESULTS AND DISCUSSION

JUDGE #

TRIAL 1

TRIAL 2

TRIAL 3

TOTAL SCORE

1
2

1
1

1
1

1
1

3
3

3
4
5

1
1
1

1
1
1

1
1
1

3
3
3

TOTAL

18

Based on the table above, most panelists were able to identify the taste that is
similar to the reference. The numbers (code) on the table above are the numbers that
the samples that similar to the references.

CONCLUSION
Most of the panelists were able to identify of all samples. Ovaltine tends to be
sweeter compared to milo. Also ovaltinecolour looks darker than milo, then it can be
concluded that there is a significant difference between the two samples.

RECOMMENDATION
It is recommended that the physical appearance of the samples should be similar
in color so that panelists can only determine the differences of the samples through their
tastes.
References
Meilgaard, M., G. V. Civille and B.t Carr (2007). Sensory Evaluation Techniques,
4rth Ed. New Boca Raton, FL CRC Press, 6: 72 79

Campbell AD, Bell LN . 2001. Effects of providing compositional information

Judge

Trials

during tastes-tasting. Journal American Dietetic

T1

269

514

T2

202

481

T3

101

357

T1

612

745

T2

347

303

T3

952

512

T1

808

731

T2

841

647

T3

149

825

T1

473

631

T2

895

159

T3

310

959

T1

454

135

T2

619

709

T3

401

842

Total Correct Independent = 18

T1

506

263

Tab value = 13

T2

191

632

T3

510

547

Master List

Association . 101:354-6.

Calculations:

Total no. of Trials = No. of Panelist (No. of Trials

per Panelist)
6 Panelists (3 Trials per Panelist) = 18 Total no.
of Trials

18 > 13, therefore, there is a significant

difference between

DUO-TRIO TEST

Panelist: 1

Date:

Reference Ovaltine
Name:

Instructions: You are provided with three

samples, one reference (REF) and the
two are coded. Assess the REFERENCE
followed by each coded samples in the
order provided. Encircle the sample most
similar to the reference sample
REF

269

514

REF

202

481

REF

101

357

Comments:______________________________
Thank You!

Scoresheet

PEER EVALUATION TABLE FOR DUO-TRIO TEST

MEMBER

PRODUCT
PREPARATION

TOCMOHAN
TACALINAR

5
5

LAB
REPOR
T
5
5

DISUSSIO
N

SENSORY
EVALUATION

REPORTIN
G

TOTAL

5
5

5
5

5
5

25
25

ARMODIA
MAGLASANG
BURNALES
SISLES
MIRAR

5
5
0
5
5

5
5
0
5
5

5
5
0
5
5

5
5
0
5
5

5
5
0
5
5

25
25
0
25
25