Scoring tests use a scale on which a characteristic of given samples must be rated on a scale (Adair 2001). Adair et al. utilized a scoring test, such as the one in this laboratory, to analyze cookies samples with various concentrations of mung bean paste. The scoring test in this laboratory used three apple juice samples with1%, 2.5%, and 5% citric acid; the samples were ranked on a scale from 1-7 to determine how sour the samples were, particularly in comparison to each other. This scale has numerical value and can provide somewhat objective data while hedonic scales, such as inCampbell et al.’s study on the acceptability of healthier cakes, give more subjective data (Campbell 2001).