lab 2 Flashcards
Describe sensory evaluation
scientific discipline used to measure the characteristics of food as perceived though the senses
Food evaluation
taste, sight, mouthfeel, texture, appearance etc.
which sense is the most influential in food evaluation
sight
three categories of sight
1) optical properities
2) physical form
3) mode of presentation
preference anad comparison test
comparative, monadic ( rank likin gon a scale 5-9 points), consumer ranking
Difference tests
used to determine if a difference can be detected paired comparison triangle duo-tri ranking test
descriptive tests
structural scaling and unstructural scaling
paired comparasion
2 samples ask which one is saltier? 50% probability
Duo-trio
3 samples, one is a reference sample and you need to pick which one resembles the reference sample (50% chance of guessing )
Triangle test
3 samples , 2 same and 1 different and none is labeled as a reference. playlist must choose which one is different (33% chance of guessing )
product controls
randomization, sample prepration, temperature, presentation, carriers, palate cleansers
mechanical texture
texture is the sensory manifestation of the structure of food that is perceived by mouth, lips and tongue
mechanical is related tot he reaction when food is under stress
example: hardness, elasticity, viscosity, adhesiveness, chewiness, brittleness,gumminess
geometrical texture
arrangement of physical constants in foods such as size, shape and arrangement
example: gritty, grainy, course
other texture characteristics
moisture content- dry- wet-moist
fat content - oiliness and greasiness
Hardness
force needed to give a certain amount of deformation
Cohesivness
the extent a material can be deformed before it ruptures
viscosity
rate of flow, force required to “slurp”
Elasticity/springyness
rate deformed material returns to formed material
adhesivness
force required to remove material from another surface ( palate)
fractuarablitly
force at which a substance fractures
chewiness
energy needed to chew up a solid before swallowing
gumminess
energy needed to chew up a semi solid food before swallowing
hardness scale
soft, firm, hard
solid and semi solid foods
fracturability scale
crumbly, crunchy, brittle
adhesive scale
increasing force to be removed from palate with tongue
viscosity scale
6 point scale
range between thin, watery, very thick
chewiness scale
3 point scale
tender, chewy, tough
difference between herbs and spices
herbs- green leafed plants
spices are obtained from fruits, seed, roots, flower buds and bark
the flavour comes from volatile oils they contain
to extract more flavour and aroma from herbs and spices
mortar and pestle,
heat in oil
crush through hands
finely chop
herbs should be added at what time of cooking?
spices?
herbs at the end
spices at begging so cooked foods absorb and retain the flavours
15ml of fresh herbs can be subs for ___ ml of dried
5ml
