Lesson 11 :Determination Of Quality Foods - Subjective Methods
Training of judges
The performance of individual panelists, and of the panel as a whole, can be improved through suitable training exercises. Training should be designed to help panelists make valid, reliable judgments that are independent of personal preferences. Panelists should become familiar with the range of characteristic intensities that will be encountered during the study. During training the best procedures for preparing and presenting the samples can be established and the final score card or ballot can be designed. Discussions should be held frequently, between the panelists and panel leader, to ensure that all panelists understand the task, ballot and terminology, and can distinguish the characteristics being studied.
Semi-trained panels: The members of this panel constitute technical people and their families, who are normally familiar with the qualities of various types of food. With little training such as discriminating differences and communicating their reactions, they will be able to do product evaluation. Such panels consisting of of 25-30 are used to find the acceptability or preference of final experimental products prior to large scale consumer trials.
Participants