Results

Appears in

Published 2003

Before tasting products, check temperature to confirm that product is properly cooled to 35°–40°F (2°–4°C). Record product temperatures in Results Table.
Evaluate the sensory characteristics of completely cooled fruit fillings and record evaluations in the Results Table. Be sure to compare each filling in turn with both the unthickened filling (for flavor evaluation) and the control product (cornstarch, 2-minute boil), and consider the following:
- Appearance (shiny/dull, translucent/opaque, thick/thin/gelled, short body/long body, etc.)
- Flavor (raw starch taste, sweetness, sourness, fruit flavor, etc.)
- Mouthfeel and texture (smooth/gritty, thick/thin/gelled, heavy-bodied, mouthcoating, etc.)
- Overall acceptability, from highly unacceptable to highly acceptable, on a scale of 1 to 5
- Any additional comments, as necessary