FOOD PRODUCT DEVELOPMENT
SENSORY EVALUATION AND TESTING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Taste Test
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Sensory Evaluation
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Calorie intake
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Nutritional Value
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Detailed explanation-1: -Subjective measurement of texture gives an indirect evaluation of the rheological properties of a food. For example, a sensory panel might evaluate viscosity as the consistency or mouthfeel of a food. However, viscosity can be measured directly using a viscometer.
Detailed explanation-2: -Sensory analysis uses human senses to consistently measure such food characteristics as taste, texture, smell, and appearance in a controlled environment. The information collected assists the food industry in addressing consumer demands and introducing new and improved products.
Detailed explanation-3: -Sensory analysis (or sensory evaluation) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products.