Quantitative Descriptive Analysis (QDA)
Fifteen trained panelists from 20 to 30 years old (7 males and 8
females) participated in this research. Approximately 3 g of sample
was served in plastic cups, coded with three digits chosen at
random. All the panellists evaluated the samples based on the
attributes listed (yellowness, fruitiness, and processed flavour). The
evaluationwas called in four different sessions, which included two
replications with two sessions in every replication. Seven samples
were served in every session according to the experimental blocks
generated by statistical software (Table 2).
All the panellists were required to evaluate the samples using
the 9-point category hedonic scale (1 ¼ dislike extremely;
5 ¼neither like nor dislike; 9 ¼like extremely) (Peryam, 1964).
Panellists were instructed to evaluate jackfruit powder for all
intensity attributes and overall acceptability. Filtered water was
provided for rinsing. Scores below 5 was taken as the unacceptable
limit for rejection of samples.