FOOD PROCESSING AND PRESERVATION
HIGH PRESSURE PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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different amount may not look aesthetically pleasing
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different amount may affect the appetite of the tester
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different amount served may affect judgement of the tester
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different amount may incur wastage of the food product served
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Detailed explanation-1: -The technique of sensory evaluation involves using individuals as the data generator, and so, it is influenced by factors such as social, cultural, religious, psychological, and climatic factors, physical status of the individual, availability, and nutritional education.
Detailed explanation-2: -For effective sensory evaluation, the analyst should duly recognize the purpose of the study, select the appropriate experimental design, use panelists who fit the purpose, choose the proper method for preparing and presenting the samples, and analyze the data cor-rectly.
Detailed explanation-3: -Other issues to consider when designing a sensory experiment are the size of the sample, the methods of concept formation, the paradox of the discriminatory non-discriminators and judge selection and training. The sensory evaluation of foods and beverages is carried out by human subjects.
Detailed explanation-4: -Multiple sample difference test: In this test, panelists are given three to six samples at a time, with one sample serving as a “standard.” The panelist’s goal is to compare the other samples to the standard and evaluate the degree of difference between them.