FOOD PRODUCT DEVELOPMENT
SENSORY EVALUATION AND TESTING
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
observe the appearance
|
|
|
taste the food samples provided immediately
|
|
|
chew the food and record the taste, flavour and texture.
|
|
|
after swallowing, note the aftertaste
|
Detailed explanation-1: -Food sensory testing involves the use of the human senses in the objective evaluation of food products. Characteristics such as appearance, texture, odor and taste are analyzed by trained testers to assess product quality or derive opportunities for improvement.
Detailed explanation-2: -The senses that will be discussed include aroma and flavor, taste, tactile, sight and sound.
Detailed explanation-3: -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-4: -FOOD AND NUTRITIONAL ANALYSIS | Overview The sensory attributes include appearance (color, size, shape, and consistency of liquid and semisolid products), kinesthetic (texture, consistency, and viscosity), and flavor (taste and odor).