NU FS100 Lecture Notes - Lecture 6: Rancidification, Food Processing, Hydrolysis
6 Feb 2017
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Document Summary
If the product can maintain its main attributes. Characteristics of a product and their ability to meet an acceptable standard e. g. nutritional value, sensory qualities. Sensory evaluation: the process of human perception of a product using their five senses (look, taste, smell, sound, and feel) Sensory dimensions of food products: appearance, color, size and shape, texture: Changes in texture are usually a result from the water status of a product: aroma: Usually developed after product is heated: flavour: Five basic tastes: sweet, sour, salty, bitter, and umami (savoury taste) The cool, burn, spicy, fizzy sensation that comes with food. Produced by the chemical reactions with the food and to enrich the flavour perception of a product. Taste panels: groups of people who taste food samples under constant conditions and evaluate them: consumer sensory panels: Consumers who test a product that they already consume and like: trained sensory panels:
