22-06-2011

6th meeting was held on 22th of June’ 2011 and was called by Yushan Yang and recorded the meeting minutes as well. The main discussion themes in today’s meeting were the results of our sensory test. The raw data shows obviously that sample I (with base formulation of 25% whole meal flour and 75% plain flour)got the highest score in term of the attributes we mentioned(golden surface, crispiness, oiliness, overall preference )especially the crispiness. After talking to our teacher, we were suggested to analyze the data using R program to find out: 1) If there is any significant difference between samples and assessors  2) If there is any significant positive difference between the rating of one sample and other samples, so that we can accept this sample as our optimal product. 3) If there’s any interaction between the factors which influence the attributes.  We use single factor ANOVA to analyze the data and we got the following results:   a) For golden surface: there’s no significant difference between all samples b) For crispiness: there are significant differences between sample C-H, E-H,G-H  c) For oiliness: G and I are both sig different from B,D,F. But no sig difference between G and I. So might choose one from them two. d) For overall preference: there’s no significant difference between all samples  As crispiness is our most important attribute, we plan to choose the sample with better crispiness: sample I   Sample I => Base combination – 25% whole meal flour & 75% white flour.   => Frying time – 30 seconds.  Go to meeting minutes
 * __Healthy Pastry – “//Samosa//” __**