1. What type of design has been used in this taste-testing experiment? As consumers become more and...

Question:

1. What type of design has been used in this taste-testing experiment?

As consumers become more and more interested in eating healthy foods, many "light," "fat-free," and "cholesterol-free" products are appearing in the marketplace. One such product is the frozen egg substitute, a cholesterol-free product that can be used in cooking and baking in many of the same ways that regular eggs can-though not all. Some consumers even use egg substitutes for Caesar salad dressings and other recipes calling for raw eggs because these products are pasteurized and thus eliminate worries about bacterial contamination. Unfortunately, the products currently on the market exhibit strong differences in both flavour and texture when tasted in their primary preparation as scrambled eggs. Five panelists, all experts in nutrition and food preparation, were asked to rate each of three egg substitutes on the basis of taste, appearance, texture, and whether they would buy the product. The judges tasted the three egg substitutes and rated them on a scale of 0 to 20. The results, shown in the table, indicate that the highest rating, by 23 points, went to ConAgra's Healthy Choice Egg Product, which the tasters unani- mously agreed most closely resembled eggs as they come from the hen. The second- place product, Morningstar Farms' Scramblers, struck several tasters as having an "oddly sweet flavour... similar to carrots." Finally, none of the tasters indicated that they would be willing to buy Fleishmann's Egg Beaters, which was described by the testers as "watery," "slippery," and "unpleasant." Oddly enough, these results are con- trary to a similar taste test done four years earlier, in which Egg Beaters were consid- ered better than competing egg substitutes.

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