Food Evaluation Flashcards
food prep must be ____, _____, _____, and _____
palatable
culturally acceptable
nutritious
safe
main concern in cooking is to maintain _______ and
maximize _______
maintain nutritional value
maximize vitamin retention
purpose for cooking is to increase ______
improve _____
and destroy ______
increase palatability
improve digestibility (softens cellulose for digestion and nutrient absorption)
destroys pathogenic organisms
what are senses
physiological methods of perception
how many senses are there?
who said?
what are the senses?
5 senses
Aristotle
sight, smell, touch, hearing, taste
sight is the ability of the brain and eye to detect ________ waves within the visible range and interpret the image
electromagnetic
______ significantly contributes to palatability
color
color can indicate the ______
the ______
and degree to which the food was ______
strength of dilution
the ripeness
heated
more color on your plate means _____
more variety of nutrients
smell and odor is a _______ sense. How do we sense these?
chemical
hundreds of olfactory receptors in our olfactory epithelium
odor molecules have a variety of features and can combine with _______
many or few receptors
the combination of signals from different receptors makes up what we perceive as the _____ of substances or mixtures of substances (_______)
smell
volatiles
____% of our taste comes from ____
75% smell
______ molecules capable of evaporating like gas into the air (add heat=______ form)
we are able to detect odors when these molecules travel through the air and some of them reach the olfactory epithelium
volatile
volatile
olfactory relates to the sense of _____ and there are _______ cells in the nasal cavity
smell
10 million
six groups of odors
spicy
flowery
fruity
resinous
burnt
foul
texture includes _______, _____, and ______
visual perception
touch
mouthfeel
_________ describes brittleness, chewiness, viscosity, thickness, and elasticity
consistency
what us the sensory phenomenon characterized by dry pucker feeling in the mouth
astringency
(ex: lemon)
sound is _______ propagating through a medium (air)
detections of these is a mechanical sense similar to _______ but more specialized
vibrations
touch
sounds of foods are typically affected by _______
water content
taste is a _____ sense
chemical
what are the four main types of taste that receptors (_______) in the tongue can distinguish?
buds
- sweet
- salty
3.sour - bitter
in 1908, a fifth receptor was recognized, called ______
HOW DOES THIS RECEPTOR WORK?
umami (savoriness)
detects the amino acid glutamate (commonly found in meat and artificial flavoring)
most of what we perceive or describe as taste is actually _____
smell
all tastes can be perceived ______was well everywhere on the tongue
equally
most powerful influencer of food selection
taste
the more moisture or liquid, the ____ the taste of the food, due to ________
better
taste bud contact
digestion starts in the ______ and we taste through _______ when our ______
mouth
tastebuds
saliva dissolves it
criteria for food selection include ?
nutritional reasons
cultural/religious
psychological and social (nature vs nurture)
budgetary
reasons someone might choose food for nutritional reasons
weight management
dietary guidelines
choose my plate
cultural criteria for food choices can include
ethnically accepted foods
place of birth
geography and climate
cultural influences on manners
buddhism beliefs
considered uncompassionate to eat the flesh of another living creature
vegetarianism often followed
hinduism beliefs
vegetarianism promoted among some but not all of its followers
seventh day adventist church
vegetarian diet recommended but not required for members
no caffeine
no alcohol
church of Jesus Christ of Latter Day Saints (mormon church) beliefs
supports vegetarianism
use of alcohol, tea, coffee, and other caffeinated beverages discouraged
islam beliefs
the Koran contains food laws recommended for muslims
similar to the food laws of judaism
how can psychological and social criteria influence our food choices
peer pressure into tasting (beer, bone marrow, dog bones)
our interpersonal relationships can influence
questions that deal with quality of food products fall under three main categories ?
discrimination
description
preference or hedonics
subjective vs objective food evaluation tests
subjective
- sensory
- personal preference characteristics
objective
- rely on numbers
- quantity physical and chemical difference
questions you may ask for discriminative tests
is ample A identical to sample B
find the 2 similar samples among the 3
find the odd sample among the 3
what are descriptive tests?
quantify difference
- describe characteristics of a product and measures any differences
descriptive questions?
how do the samples differ
what does the sample taste like
what are the 3 most important texture attributes you perceive in the sample
what is hedonic or preference
describes the liking or acceptability of a sample
questions about hedonic or preference
do you like the sample?
on a scale 1 to 10 where does it fall?
which sample is better?
what is hedonics do?
evaluate one or more qualities of food on a scale from “like extremely” to “dislike extremely”
types of objective tests
physical
chemical
objective physical test
size, she, weight, volume, density, moisture, texture, viscosity
objective chemical test
determine nutrient and non nutrient substances in food
what tools can u use to do a physical test of food to measure
- visual
- weight/volume
microscope
scale
volume measure
what can u use to measure texture?
penetrometer for tenderness
shortometer for tenderness by determining resistance of baked goods
viscosity measured with?
line spread test
chemical tests can test for ?
fat
carb
protein
fiber
salt
allergens
moisture
why do we use sensory evaluation?
to determine the market value of a product
to determine shelf life of a product
ingredient substitution
to compare the product with another
determine storage conditions
tasting techniques
take three short sniffs (aroma)
slurp if liquid (aromatics)
specified amount
procedure for tasting
- record basic tastes and other characteristic attributes
- evaluate mouthfeel factors
- note aftertastes
- cleanse palate
sensory analysis participant requirements
no colds
no chewing gum
no food one hour prior
no smokers
not colorblind
no strong likes/dislikes
equal gender and age distribution
no comsetics
sensory analysis requirements for the room
sound proof without distractions
neutral colored with proper lighting
controlled and constant temperature
comfortable chairs
no outside odors
sensory analysis requirements for samples and timing
temperature of samples are the same
present and serve food as typically consumed
evaluate no more than 3 samples/time
late morning/ mid afternoon
rinse between samples (warm water rinse with fat samples)(water and crackers)
sensory analysis concerns
determining the wrong objective for conducting the analysis
participant population inappropriate
choosing the wrong testing environment
asking the wrong questions
bias judgement of the products
lacks scientific control
