Chapter 2 Food Evaluation Flashcards
The two types of discriminative tests
Difference test and sensitivity
The two types of analytical tests
Discriminative and descriptive
The 5 difference tests
Triangle, duo-trio, paired comparison, ranking, ordinal
The two types of sensitivity tests
Threshold and dilution
The two types of descriptive tests
Flavor profile and texture profile
The two types of affective tests
Hedonic and personal preference (paired preference test)
Describe an appropriate taste panel
At least 5 members, range from untrained to trained, equal distribution of age and gender, no smokers, no gum gum chewing within one hour, no food bias, not color blind
How should samples for taste panels be prepared?
Well controlled environment, uniformity (food same size, approx 2 bites), time of day, coding, reasonable amnt of samples (dont overload)
Objective Tests: define and name the 2 types
Use laboratory instruments instead of humans; Physical and Chemical tests
Physical Test
Measuring certain observable aspects of food such as size, shape, weight, volume, density, moisture, texture, and viscosity.
Volume
A measurement of three dimensional space that is often used to measure liquids
Density
The concentration of matter measured by the amount of mass per unit volume. Objects with higher density weigh more for their size.
Viscosity
The resistance of a fluid to flowing freely, caused by the friction of its molecules against a surface
Chemical tests
Determine food safety (microbial evaluation), information for nutrition facts labels, and possible contaminations (presence of pesticides)
Benedict and Fehling Tests
Chemical test determining the presence of sugars such as lactose and maltose, which are more likely to be involved in a chemical reaction that turns food brown
