Sensory evaluation of cake-mix samples: a special report on food quality evaluation

Abstract

The quality of cake and batter samples from selected commercial cake-mixes were assessed by sensory panel evaluation and instrumental analyses. There was no relationship between mean sensory scores for sample texture and the consistency & compressibility values obtained. However, consistemeter readings for batter seem to follow a similar trend as the sensory scores of the corresponding cake samples. If this relationship is well, established, it could serve a very convenient and inexpensive role in predicting sensory characteristics of cake from instrumental analysis of the batter. Sensory panel judges were very consistent and. no significant variations were observed among judges decisions