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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How well 1 part of a food slides past another without breaking
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Refers to the size of the particles in a food product
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How easily a food shatters or breaks apart
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Food’s resistance to pressure
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Thinness or thickness of a product
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Detailed explanation-1: -Graininess: Degree to which a sample contains small grainy particles. Gumminess: Energy required to disintegrate a semi-solid food to a state ready for swallowing.
Detailed explanation-2: -The springiness is a textural parameter, which is related to elasticity of the sample. Springiness in TPA is related to the height that the food recovers during the time that elapses during the end of first bite and the start of the second bite. If springiness is high, it requires more mastication energy in the mouth.
Detailed explanation-3: -Properties such as shape, size, colour and state of a substance are called its physical properties.
Detailed explanation-4: -The property that describes a fluid’s thickness or thinness is called VISCOSITY.