Is The Influence Of An Inhomogeneous Spatial Distribution Of Sugar On Biscuids
6.2 The influence of an inhomogeneous spatial distribution of sugar on a biscuit’s appearance
A biscuit’s appearance was influenced by the amount and spatial distribution of sugar. Table 6 shows that more participants thought biscuits A and B should be darker than that they though biscuits C and D should be darker. Qualitative data shown in table 10 partly supports this, as biscuits D were observed to be the darkest. Table 7 partly supports this as well. For the question “How is the appearance of this cookie (biscuit)?” the answer “Too dark” was given most often for biscuits A and B. However, the answer “Too light” was given most often for biscuit B, followed by biscuit D, while least often for biscuit C. These results are in disagreement. …show more content…
Table 8 shows similar results. To the question “How is the texture of this cookie (biscuit)?” “Too hard” was chosen six times more often than the response “too soft”. These results are in agreement with the hypothesis and previous studies, which found out that sugar makes a biscuit stronger and harder.
The biscuits A, B and C are notably found to be less hard, as shown in table 6 and table 8. These biscuits had the same total concentration of sugar, yet the responses on texture differed between them. As shown in table 8, biscuit A is found to be the softest, followed by biscuit B, then biscuit C and lastly by biscuit D. In table 6 it is visible that there are more participants that think biscuit A should be harder than there are that think biscuits B and C should be harder. Overall, the perceived hardness of a biscuit seems to increase not by the actual amount of sugar, but by stronger average sweetness perception. This is also shown in figure …show more content…
According to the consumers, this biscuit should be sweeter. However, the biscuit was not thought to be less sweet than biscuit A, which got a higher rating in liking.
As the second most important point of improvement, the biscuit should be darker. This is also supported by the results shown in table 7, as biscuit B is often thought to be too light. Table 8 shows that biscuit B’s texture is thought to be good in comparison to the other types of biscuit. “Fine” as response to the question “How is the texture of this cookie (biscuit)?” was chosen most often for this
A biscuit’s appearance was influenced by the amount and spatial distribution of sugar. Table 6 shows that more participants thought biscuits A and B should be darker than that they though biscuits C and D should be darker. Qualitative data shown in table 10 partly supports this, as biscuits D were observed to be the darkest. Table 7 partly supports this as well. For the question “How is the appearance of this cookie (biscuit)?” the answer “Too dark” was given most often for biscuits A and B. However, the answer “Too light” was given most often for biscuit B, followed by biscuit D, while least often for biscuit C. These results are in disagreement. …show more content…
Table 8 shows similar results. To the question “How is the texture of this cookie (biscuit)?” “Too hard” was chosen six times more often than the response “too soft”. These results are in agreement with the hypothesis and previous studies, which found out that sugar makes a biscuit stronger and harder.
The biscuits A, B and C are notably found to be less hard, as shown in table 6 and table 8. These biscuits had the same total concentration of sugar, yet the responses on texture differed between them. As shown in table 8, biscuit A is found to be the softest, followed by biscuit B, then biscuit C and lastly by biscuit D. In table 6 it is visible that there are more participants that think biscuit A should be harder than there are that think biscuits B and C should be harder. Overall, the perceived hardness of a biscuit seems to increase not by the actual amount of sugar, but by stronger average sweetness perception. This is also shown in figure …show more content…
According to the consumers, this biscuit should be sweeter. However, the biscuit was not thought to be less sweet than biscuit A, which got a higher rating in liking.
As the second most important point of improvement, the biscuit should be darker. This is also supported by the results shown in table 7, as biscuit B is often thought to be too light. Table 8 shows that biscuit B’s texture is thought to be good in comparison to the other types of biscuit. “Fine” as response to the question “How is the texture of this cookie (biscuit)?” was chosen most often for this