Page 41 - FMT Magazine, September 2020

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prioritization Score) multiply all after a through Brainstorming Vitamins and minerals which
the ratings given in each quality- exercise. are labelled too. This product is
column. Higher the APPS, most 3. Also, try to list down all the launched by a fi ctions company
important parameters. possible methods of analysis named as Chuk-de Foods Ltd. This
9. Make sure that there is justifi cation which can be held in-house. company is a small scale company
for each ratings given. 4. Now, while giving rating make with limited facilities in the area of
sure you have a very versatile analytical testing. In this case the
TIPS TO PERFORM WELL: team. Include at-least one person Appearance, Flavour and Colour are
1. While brainstorming try to bring with knowledge in Analytical important parameters. Appearance
any customer or anyone not Chemistry. can be quantified by the moisture

aware of the project. This will 5. Complete this exercise by giving content as we have Critical Moisture
help to get the most important ample amount of time, please Content.
parameter regarding customers. don’t rush because it will reduce
2. Also, try to find all the parameters the efficiency of this exercise. * The Author is a student of MTech (Food

for a product. Please don’t limit Engineering and Technology) in Institute
the number of the parameters. Below, there is an example given of Chemical Technology.
The criticism can be followed for a health-mix which is having

CASE-STUDY: HEALTH-MIX BY A SMALL SCALE COMPANY.

ASLT Parameter Prioritization (APP) Tool for Health Mix.
Param- Method of Sensorial Label Detect- Activity Capability Quickness Reliability Cost APP
eter Analysis. Impor- Require- ability Score
tance ment
List of Find How Does Does this How Fast Are you How How How Higher
Param- Number important Label param- the degra- capable quick is reliable is costly is the
eters of ways to for Con- contains eter get dation is to do the the test? the test? the proce- score the
analyse. sumer? this pa- detected happen- test In- dure? important
rameter? by basic ing? House? it is.
senses
or simple
experi-
ments?
Colour Sensory 5 1 3 3 5 5 2 5 11250
Evaluation
Flavour Sensory 5 1 3 4 5 5 2 5 15000
Evaluation
Aftertaste Sensory 5 1 3 4 5 5 2 5 15000
Evaluation
Moisture Oven 5 1 5 5 5 5 4 5 62500
Content Method
Vitamin C Titration 1 5 4 5 5 5 5 5 62500
UV Spec- 1 5 4 5 1 3 5 1 1500
troscopy
Vitamin E HPLC 1 5 1 3 1 2 5 1 150

The assessment is entirely based on the individual requirement. In this case it was found out that Vitamin C by
Titration Method and Moisture Content is having the highest APP Score, thus it can be the most important parameters.
But Sensory evaluation is also used to understand the sensorial aspects.

Food Marketing & Technology 41 September 2020