Training of judges for evaluating the color of strawberry-flavored instant oatmeal and arequipe-flavored rice cream

Abstract

Sensory evaluation of foods is important in the development of new products in companies. Having semi-trained judges allows us to determine the degree of satisfaction with a given product and anticipate its acceptability. The objective of this study was to train judges in the color evaluation of strawberry-flavored instant oatmeal and arequipe-flavored cream of rice. The study was carried out in four stages with administrative, commercial, and management personnel from a regional company. Six formulations of strawberry-flavored instant oatmeal were used, using two standard samples (Quaker and Fortiavena), and five formulations of arequipe-flavored cream of rice, using three of the company's formulations as a standard. Fifteen candidates were recruited through a survey: health, availability, interest, motivation, among others. The pre-selection process was conducted through informational means, while the selection process included the Ishihara test to detect acute vision deficiencies and a pseudo-isochromatic test to assess the ability to organize colors by intensity. Training was carried out in informational sessions, ordering tests, and threshold concentration tests in triplicate. The judges' training was verified through sequential analysis, using a triangular test (NTC 2681), in which the judges demonstrated their skill. Results were interpreted using the total range tables, with a significance level of 5%. Finally, a panel of six semi-trained judges was formed, capable of identifying the ideal color shade for strawberry-flavored instant oatmeal and caramel-flavored rice pudding.