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Food funds lab > LAB 2 > Flashcards

LAB 2 Flashcards

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1
Q

_____ is a scientific discipline used to evoke, measure, analyse and interpret reactions to those characteristics of foods and materials as they are perceived by the senses of ____ (5)

A
  • sensory evaluation
  • sight
  • touch
  • hearing
  • taste
  • smell
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2
Q

What 4 questions do food companies and food product developers try to answer through sensory evaluations?

A
  • is my product better than my competitors’?
  • is my product of consistent quality?
  • how has the recipe reformulation, change in product supplier, or even change in agriculture or farming techniques affected product quality?
  • what is the maximum or minimum amount of an ingredient needed to produce desired effect?
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3
Q

what are the 3 aspects food evaluation address?

A
  • appearance (size, shape and colour)
  • texture (kinesthetic)
  • flavour (smell, taste)
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4
Q

____ is the most influential of the senses

A

sight

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5
Q

what are the three main categories in appearance?

A
  • optical properties (colour, translucency)
  • physical form (shape, size)
  • mode of presentation (lighting, packaging, plating)
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6
Q

____ evaluations are done by individuals and _____ evaluations may be obtained using scientific measurements

A

subjective ; objective

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7
Q

why does the taste decrease with age?

A

there’s an increase in detection threshold for taste and smell

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8
Q

_______ is the concentration of stimulus at which a person can detect a difference between two samples in a paired test.

A

detection threshold

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9
Q

because of adaptation of taste receptors, how should we taste?

A

we should taste concentrations from low to high (not from high to low)

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10
Q

how do you determine someones threshold?

A

by a dilution test

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11
Q

what are two aspects of a taste panel that must be done?

A
  • carefully choose taste panelists

- food samples must be presented in an environment that would not influence the panelists’ sensory evaluation

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12
Q

what are the three common tests used in taste panels? give a brief detail

A
  • preference and acceptance tests (requires many panelists)
  • difference tests (ask if a difference exists between samples)
  • descriptive test
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13
Q

what are the three sub-categories in a preference and acceptance test? (3) briefly explain

A
  • comparative (which sample is preferred)
  • monadic (rank liking on a standard scale of 5 or 9 pts)
  • consumer ranking test
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14
Q

what are four sub-categories of a difference test?

A
  • paired comparison
  • triangle
  • duo-trio
  • ranking test
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15
Q

what are two sub-categories in a descriptive test?

A
  • structured scaling

- unstructured scaling

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16
Q

______ are useful for detecting sensory variations in food resulting from alterations in ingredients, processing or storage conditions. They are often used as preliminary tests prior ro other sensory methods. Alone they don’t give any info about _____.

A

difference tests

magnitude of any differences

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17
Q

the ______ is a test of difference in which there is a specific characteristic of interest

A

paired comparison test

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18
Q

what is the probability of selecting the correct answer in a paired comparison test?

A

50%

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19
Q

the ______ is an extension of the paired comparison test. when is it used? and what are its advantages (3)?

A

ranking test

  • valuable when several samples need to be evaluated for a single characteristic
  • simplicity in instructions to panelists, ease of data handling, and minimal assumptions about level of measurements
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20
Q

what are the similarities and differences between the duo-trio test and the triangle test ?

A

similarities: both use 3 samples, of which are the same and the other is difference
differences:
- duo-trio has a reference sample to which you’re comparing the others to; the probability of getting the right answer is of 50%
- triangle test doesn’t have a designated reference sample, the panelists have to determine which of the three samples is different, the probability of selecting the different one is of 33.3%

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21
Q

what is an advantage with the duo-trio compared to the triangle test?

A

less tasting is required, particularly when strong tasting samples are being evaluated

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22
Q

what is the triangle test usually used for?

A

industrial control and it can be used in selecting panelists

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23
Q

why is controlling the methods and conditions of testing as rigidly as possible important?

A

it helps to eliminate numerous errors or biases that can be caused by psychological and physiological factors

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24
Q

what do the basic rules applied relate to when doing a sensory testing? (5)

A
  • selection of panelists
  • preparing the testing environment
  • designing the experiment
  • preparing samples
  • serving samples
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25
Q

what should the researcher always consider? (7)

A
  • keeping strict control over ALL VARIABLES except those being tested (eg. sample size/temp)
  • avoiding giving unnecessary info to panelists that may influence scoring
  • ensuring no communication between panelists during testing
  • reminding panelists that they should refrain from smoking and consuming coffee, alcohol, gum and spicy foods for at least 30min prior to the test as well as wearing perfume
  • planning the experiment in advance
  • keeping accurate records of any cooking or prep methods used. recording temp and size of samples served and any special conditions (coloured lighting)
  • ensuring that panelists do not see samples being prepared as this may indicate quality difference
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26
Q

what are the 6 factors in product control?

A
  • sample preparation
  • randomization
  • sample temperature
  • presentation
  • carriers
  • palate cleansers
27
Q

food samples must be of same _____ and from the same _____. It is important to determine the appropriate _____ of the product.

A

size ; portion of the food

holding time

28
Q

the minimum and maximum time after preparation that a product can be used for a sensory test

A

holding time

29
Q

what are the 2 characteristics of randomization?

A
  • samples are blind-labelled with random three-digit codes

- sample order is randomized to avoid bias due to order of presentation

30
Q

why are white/clear containers chosen for presentation of samples?

A

to not influence the panelists’ perception of the food’s colour

31
Q

____ refer to the material that form a base or vehicle for the food being tested but may more broadly be considered as any other food that accompanies the one being tested so they are ingested too. give example

A

carriers

spaghetti sauce on pasta/butter on bread

32
Q

what are examples of palate cleansers?

A
  • room temp water or plain bread
33
Q

____ is the sensory manifestation of the structure of foods and is perceived by the skin and muscles of the lips, tongue, mouth, jaw and throat.

A

texture

34
Q

what are the three main classes of textural characteristics? explain each briefly

A
  • mechanical: characteristics related to the reaction of food to stress
  • geometrical: characteristics related to the arrangements of physical constituents of a food product such as size change and arrangement of particles with a food
  • others: properties related to the moisture and fat content of a food
35
Q

give examples for mechanical/geometrical/other characteristics

A

mechanical: hardness, cohesiveness, chewiness, gumminess, viscosity, adhesiveness
geometrical: gritty, grainy, fibrous, cellular
other: moisture, oiliness, greasiness

36
Q

the force necessary to attain a given deformation; the force required to compress a substance between the molar teeth for solids or between the tongue and palate for semi molds to a given deformation or to penetration

A

hardness

37
Q

the extent to which a material can be deformed before it ruptures

A

cohesiveness

38
Q

the rate of flow per unit force; the force required to draw/slurp a liquid from a spoon over the tongue

A

viscosity

39
Q

the rate at which a deformed material returns to its undeformed condition after the deforming force is removed; the amount of recovery from a deforming source

A

elasticity/springiness

40
Q

the work necessary to overcome the attractive forces btwn the surface of the food and the surface of other materials with which the food comes in contact; the force required to remove material that adheres to the mouth during the normal eating process

A

adhesiveness

41
Q

hardness/cohesiveness/viscosity/elasticity are related to forces of______ while adhesiveness is related to _____

A
  • attraction acting between particles of food and opposing disintegration
  • surface properties
42
Q

the force with which a sample crumbles, cracks or chatters: the horizontal force with which the fragments move away from the point where the vertical force is applied.

A

fracturability

43
Q

fracturability is the result of a:

A

high degree of hardness and a low degree of adhesivness

44
Q

he energy required to masticate a solid food to a state ready for swallowing

A

chewiness

45
Q

chewiness is a product of:

A

hardness, cohesiveness, elasticity (springiness)

46
Q

the energy required to disintegrate a semi-solid food to a state ready for swallowing

A

gumminess

47
Q

gumminess is a product of:

A

a low degree of hardness and a high degree of cohesiveness

48
Q

what are the three factors considered while selecting foods to be used as standards in standard rating scales for mechanical characteristics?

A
  • major brands of good quality control
  • products requiring minimum amount of preparation to eliminate recipe variables
  • products that do not change radically with small temperature variations
49
Q

the standard rating scales for the mechanical parameters of texture also provide a method of correlating _______

A

sensory and instrumental texture evaluations

50
Q

what is an instrument used in mechanical texture evaluation?

A

texturometer

51
Q

what is the difference between herbs and spices?

A

herbs are green-leafed plants and spices are obtained rom fruits, seeds, roots, flower buds, bark

52
Q

where does the flavour given by herbs and spices arise from?

A

their volatile oils they contain

53
Q

how should spices be stored?

A

closed containers in a dry. cool. dark place away from bright lights and stove heat

54
Q

how should herbs be stored?

A

refrigerated once cut off the plant, placed in water like cut flowers

55
Q

nutritional aspects of herbs and spices:

A
  • contain very little energy

- contain some vitamins, minerals and antioxidants

56
Q

herbs are available __ or __. they can be whole, flake for ground. ___ herbs loose their flavour the quickest.

A

fresh or dried

ground

57
Q

for spices, more flavour is obtained when _____

A

freshly ground

58
Q

how do you extract the most flavour and aroma of herbs and spices? (5)

A
  • finely chopping fresh herbs will bring out more flavour
  • dried herbs should be crushed in between fingers as warmth will stimulate the release of more flavour and aroma
  • any cutting or crushing should be done just prior to adding to a recipe
  • a mortar and pestle are useful for crushing herbs or spices to release essential oils to produce a stronger taste
  • roasting spices in oil prior to adding to recipe will also enhance their aroma
59
Q

when should herbs and spices be added to a dish?

A

herbs should be added to cooked dishes at the end of the cooking whereas spices should be added at the beginning so that the cooked food retains and absorbs the most flavour from these seasonings

60
Q

15mL of ___ herbs may be substituted with __ of ___ herbs or ___ of ground dried herbs.

A

fresh ; 5mL of dried ; 1-2mL

61
Q

what are 5 flavouring techniques?

A
  • marinate meat to be roasted or add herbs at the end of cooking
  • rub steaks/chops with oil and herbs before cooking
  • add spice to meat loaf and hamburger meat before cooking
  • add spices at the beginning of the cooking for slow cool stew and casseroles and add herbs just before serving
  • add a bouquet garni when making a broth and remove it just before serving
62
Q

what is the consequence of drying herbs?

A

as most herbs contain flavour compounds that are more volatile than water, drying process that removes water also ends up removing flavour

63
Q

what are some herbs that are best used fresh?

A

parsley basil mint cilantro chervil dill sorrel tarragon

64
Q

what are herbs that can be used dry?

A

oregano rosemary marjoram bay leaf thyme sage savoury

Food funds lab (8 decks)

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