HT Board® starring during Sensory analysis
Goal
The study we commissioned from the Sensory Analysis Laboratory of the University of Gastronomic Sciences of Pollenzo allowed us to scientifically study the sensory properties and consumer response toward gastronomic preparations cooked HT Board®.
Activity and products
The sensory evaluation was done on different types of food preparations – lasagna and apricot tart – to see if consumers perceive differences between food cooked inside our HT Board® containers vs aluminum or polyacetate.
Rank Preference Test
- 57 people: 24 men e 33 women
- Age range: 19-55 years
- Nationality: 70% Italian
Two preference sorting tests were conducted in random sequence, one for each food preparation, comparing different samples cooked in HT Board® – poly-coated – aluminum trays.
The samples were served to tasters in biodegradable dishware saucers with random number codes.
Test results
Lasagna Test results
Only 10 subjects indicated lasagna cooked in the “Traditional” material as the most preferred, while 24 subjects preferred lasagna cooked in the HT Board® material.
Tart Test results
As can be seen, the distributions of choice of ranks are less diverse than in lasagna. In fact, 20 subjects indicated the tart cooked in HT Board® as their favorite, 19 subjects in the “Cardboard / plastic film” and 18 in the “Traditional” aluminum.
Conclusions
From the results it emerged that cooking and heating in HT Board® does not negatively affect the sensory evaluations of gastronomic preparations but on the contrary, in some cases such as lasagna, the degree of preference is higher than those cooked in traditional containers.
Furthermore HT Board® is RECYCLABLE and COMPOSTABLE, thanks to the intrinsic characteristics of PAPER.
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