Author(s): ROPA E. JULIOS
Adviser: MARICHU CĂLIZO, MAHE
Year: 2019
Community: College of Teacher Education
Abstract: ABSTRACT This study was conducted to determine the sensory properties of gravy mix sauce prepared at varying proportions of sago flour in terms of aroma, color, flavor, mouthfeel and overall acceptability. Four treatments of gravy mix sauce were subjected to sensory evaluation involving 30 panelists. The treatments were T1 (100 % APF), T2 (50 % SF:50 % APF), T3 (75 % SF:25 % APF) and T4 (100% SF). The study was conducted at the Bachelor of Science in Home Technology (BSHT) Food Laboratory Room 7 from June 2018 to March 2019. The sensory evaluation using the 9-Point Hedonic Scale was employed to measure the degree of liking of the gravy mix sauce. Result showed that in terms of aroma and mouthfeel of the gravy mix sauce, Treat 1 (100% APF) is highly acceptable to the panel of tasters with a mean score of 7.23 and 8.20 respectively. Treatment3 (75% SF:25 % APF) was highly preferred by the panel of tasters in terms of color, flavor and overall evaluation with a mean score of 7.93, 6.90 and 7.48, respectively. Generally, T1 (100% APF), T2 (50% SF and 50% APF) and T3 (75% SF and 25% APF) were highly acceptable to the panel of tasters, but they highly prefer the gravy mix sauce prepared from 75% SF:25 % APF (T3) in terms of acceptability with a mean score of 7.48. Statistical difference analysis showed that there is significant on the color, flavor, mouthfeel and overall acceptability of the gravy mix sauce prepared from different proportion of sago flour.