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Food selection & Evaluation (food selection (food selection criteria…
Food selection & Evaluation
food selection
food selection criteria
3- cultural
2- ethnic influences
3- place of birth
1- culturer
4- geography & climate
4- religion
3- judaism
4- sikhism
2- hinduism
5- buddhism (strict)
1- islam
6-seventh-day adventist church
2- nutritional
2- recommended daily amount
3- estimated daily calories
1- dietary guidelines
5- psychological & sociological
1- sensory
3- taste
2- sour
3- bitter
1- sweet
4- salty
5- savoury (umami)
4- touch
term
2- stringency
3- chemathesis
1- consistency
description / characteristic
7- lumpy
8- rough
6- smooth ( creamy, velvety)
9- sticky
5- greasy
10- solid
4- moist
11- porous
3- dry
12- bubbly
2- fine
13- flat
1- course (grainy, sandy)
2- smell / odour
3- fruity
4- resinous (eucalyptus)
2- flowering
5- burnt
1- spicy
6- foul
5- hearing
4- bubbling
5- swirling
3- popping
6- pouring
7- squeking
8- dripping
2- crunching
9- exploding
1- sizzling
1-sight
3- consistency
4- serving size
2- shapes
5- any defects
1-colours
FLAVOUR=Taste + odour + mouthfeel
6-budget
food evaluation
(sensory evaluation)
2 classes:
both focuses on sensory
1- affective / subjective methods
methods use consumer panels / trained panelists to answer certain questions
1- types
2- Descriptive test
type
2- sensory spectrum
3- flavour profile
1- quantitative descriptive analysis
3- Affective / Hedonic / Preference test
1- Discrimination / different test
types
2- paired comparison tests (simplistic test)
coded pairs of samples are tested for a difference of characteristics
3- Duo-trio test
choose the sample that matches the reference sample
1- triangle
Used as a quality control to ensure batches are the same
3 samples:
-2 identical
-1 different
2- analytical / objective methods
Evaluations of food quality that rely on numbers generated by laboratory instruments, which are used to quantify the physical and chemical differences in food
1- characteristics
(7)
2-common test for food
2-
consistometer
- consistency
3-
viscometer
- viscosity
1-
spectrophotometer
- colour