FNH 200 Lecture Notes - Lecture 3: Sweetness Of Wine, Mouthfeel
4 Sep 2018
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Document Summary
Fat substitutes can be made form proteins, carbohydrates or even some types/forms of fats! Different fat substitutes provide food with unique characteristics in terms of mouthfeel, texture, calories, etc. Sugar substitutes are also referred to by the public as "artificial. Sweeteners vary in composition, sweetness level, calories, and applications. There are three main sensory factors that we use when evaluating food: Appearance, texture and flavour (includes aroma and taste) Sensory parameters of foods are very complex. Our perception of the sensory properties of foods are dependent not only on the chemical and physical properties of the food but also on psychological factors as well.
