Evaluate the sensory characteristics of freshly whipped meringue and record evaluations in Results Table 2, which follows. Be sure to compare each in turn to the control product and consider the...

Evaluate the sensory characteristics of freshly whipped meringue and record evaluations in Results Table 2, which follows. Be sure to compare each in turn to the control product and consider the following:

• Appearance (air cell size, gloss, whiteness)

• Flavor (sweetness, sourness, fresh egg flavor, off flavors)

• Mouth feel (density and body, softness/firmness)

• Overall acceptability for use on a lemon meringue pie

• Add any additional comments, as necessary

Table 2