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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Firmness
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Consistency
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Chewiness
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Astringency
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Detailed explanation-1: -Typical physical or textural properties that are often measured include stickiness, firmness, crispness, chewiness, consistency, and spreadability.
Detailed explanation-2: -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-3: -FirmnessA texture quality based on a food’s resistance to pressure. ConsistencyThe thinness or thickness of a food product, which can be measured in terms of pourability.
Detailed explanation-4: -Sensory tests may be divided into three groups based on the type of information that they provide. The three types are discrimination, descriptive, and affective.