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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odour
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colour
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size and shape
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surface texture
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Detailed explanation-1: -Sensory attributes, such as appearance, odor, flavor, taste, and texture of foods detectable by human senses, are often used to evaluate food quality. These characteristics may also serve as references during the selection of foods (Lyon and Lyon, 2001).
Detailed explanation-2: -the Odor of Food and Outside Air Sensory analysis is applied in many areas of daily life. It is used to carry out the sensory evaluation of foodstuffs or other products and to evaluate the properties of odors present in the environment.
Detailed explanation-3: -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).
Detailed explanation-4: -Appearance. Taste. Odor. Texture. 26-Apr-2020