unit+4+4th+meeting

4th meeting was held on 15thof July2011 and was called by Yushan Yang

The main discussion themes in today’smeeting were The resultsof our commercial test.

We use R project to analyze the data and the results are as follows:

1.Golden surface - there is significant difference in only one commercial product not, so there is not much to worry about this.the 2nd commercial product has more uniform golden surface might bedue to we fried it last, so the latest fried might behaving nice colour, because more time we keep after frying the samosas get more brown surface, even for uniform golden surface we need to have good surface contact with heating medium,which is difficult in baking ascompared to frying which gives it more uniform golden surface.

2.Size – thereis no significant differences between all samples.In industry, we are going to produce it with machine so size(and other parameters like weight, exact shape) will depend on amachine to some extent which is considerable.

3.Crispiness - Our product had significantly less crispiness asc ompared to market ones, but eventhe market samosa is not getting that high rating which was expected to be 9,.so the reason behind this maybethat we follow the baking process instead offrying, but if we fry them then the samosas will have more oil and be less healthy. so now what we need tofigure "Is the consumer ready to sacrifice little bit of crispiness to have a pastry more healthy product” We can have asurvey to ask our consumer in the next unit.

4. Soft filling - we get good results than market samosa andwere happy to see that at least we got equal ratings to market samosa.

5. Oiliness - our product has significantly less oil due to the baking process, which is aboost for our product, but for that we have to sacrifice a bit of crispiness.

6. Spiciness - with spiciness all samosas got more or less the same rating.anyways we cannot increase it higher anymore as wewant it to have wider age group eating it.

7. Saltiness - our samosa was less in salt which gave it higherrating and it was not significantly different.

8. Overall acceptability - we got more orless same ratings as both of the commercial products.

and now the overall view on our product-the filling has more or less the same acceptability a the commercial ones, but the base due to baking process. Soafter talking to the teacher we plan to conduct a survey in the next unit toask consumers if they will accept a more healthy product with less crispiness.

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