1. Sensory evaluation We all often say when tasting something we like, ‘that’s nice’ which is an indication that we like what we have just eaten. However a more accurate way is needed to record the detail of what we think of a food product, its texture, flavour, aroma and appearance. There are many methods to carry out food tasting, the process is known as sensory evaluation. The sensory evaluation method called star profiling is going to be used to test the fruit crumble product. Let look at it in further detail.

2. Step 1 - Linking your task to the evaluation of the product. From the above specifications we can find the evaluation points for the star profile opposite. 5 a day goal Reduced sugar Flavour combinations Appearance Texture Task Design an innovative fruit crumble. The dessert needs to be:  ‘Healthier’ – lower in sugar and fat.  Contain a portion of fruit to help with the ‘5 a day goal’  Interesting flavour and/or texture combinations.

3. Texture Appearance Flavour combination 5 a day goal Reduced sugar Scale A 1 - excellent 2- very good 3 – good 4 – average 5 – poor Step 2 – selecting a scale and awarding points. A number of scales can be used for this, two example are given below. It does not matter which you select providing you consistently use the same scale. Scale B 5 - excellent 4- very good 3 – good 2 – average 1 – poor Using Scale A – after completing a sensory evaluation test on the crumble, the awarded points can be marked on the star profile and joined up using a straight line. What does this tell you about the fruit crumble? How can the flavour be improved? Consider adding more spice or using brown sugar instead of white. Analysis - Looking at the star profile you will notice that one evaluation point – flavour was disappointing. Conclusion – problem with flavour. Sensory analysis of fruit crumble Scale A 1 - excellent 2- very good 3 – good 4 – average 5 – poor

4. Evaluation of fruit crumble design. Use the star profile to evaluate the fruit crumble you have made. Scale A 1 - excellent 2 - very good 3 - good 4 - average 5 - poor My sensory evaluation 5 a day goal Reduced sugar Flavour combinations Appearance Texture

5. A quick written analysis can be helpful or an alternative method. Texture Appearance Reduced sugar 5 a day goal Flavour combination Analysis Possible improvements The crumble topping was golden brown, The apple and blackberries fruit combination was disappointing, the apples had little flavour. The texture of the topping was crunchy, the porridge oats helped with this. The blackberries were soft and the apples a little hard – undercooked. Yes – a bowl of at least three tablespoon will give one portion out of five –a-day. Apple was not cooked enough for the two flavours to combine, also it was a little disappointing. Add a spice to add more interest to the fruit e.g. cinnamon or mixed spice or lemon rind.

6. Evaluation of fruit crumble dish. Written analysis and possible improvements Texture Appearance Flavour combination 5 a day goal Reduced sugar Analysis Possible improvements 5 a day goal Reduced sugar Flavour combinations Appearance Texture

7. Evaluation of fruit crumble. Use the star profile to evaluate the fruit crumble you have made. Scale 1 - excellent 2- very good 3 – good 4 – average 5 – poor My sensory evaluation 5 a day goal Reduced sugar Flavour combinations Appearance Texture 5 a day goal Reduced sugar Flavour combinations Appearance Texture A friend’s evaluation of my fruit crumble