CHAPTER 2: EXPERIMENTAL STUDY OF FOOD Flashcards
a study of food principles and their application to food preparation
experimental study of food
evaluation of foods are by ___ and ____ means
objective and subjective
measurement of physical and chemical properties of food using equipment or mechanical devices
objective evaluation
measurement of the characteristics of food as perceived by the senses of sight, smell, taste, touch, and hearing.
subjective evaluation
what general qualities of sensory evaluation: color, shape, orientation, turbidity, clarity
appearance
what general qualities of sensory evaluation: odor
aroma
what general qualities of sensory evaluation: taste/odor
flavor
what general qualities of sensory evaluation: tenderness, viscosity, consistency, mouthfeel
texture
Analytical methods in sensory evaluation
- difference test
- rank order/ ranking tests
- quality tests
- hedonic method
- preference/acceptability test
to determine whether detectable differences exist between products
difference test
determine acceptability and to define the direction in which the project should move
single sample
test of difference, test of two samples presented to identify the sample with greater amount of the characteristics being measured
paired comparison
3 samples, 1 variable, 2 control
duo-trio test
three samples are presented simultaneously with 2 samples alike that can be either be the control or the variable
triangle test
it is both difference and preference test
rank order/ranking tests
