FOOD TECHNOLOGY

Detailed explanation-1: -Typically, the term food quality represents the sum of all properties and attributes of a food item that are acceptable to the customer. These food quality attributes include appearance, including size, shape, gloss, colour, and consistency, texture, flavour, and nutritional content.

Detailed explanation-2: -Food quality detectable by our senses can be divided into three main categories: appearance factors, textural factors, and flavor factors. Appearance factors include such things as size, shape, wholeness, different form of damage, gloss, transparency, color, and consistency.

Detailed explanation-3: -Colour can be correlated with other quality attributes such as sensory, nutritional and visual or non-visual defects and helps to control them immediately. chlorophylls (green), carotenoids (yellow, orange, and red), water-soluble anthocyanins (red, blue), flavonoids (yellow) and betalains (red).

Detailed explanation-4: -Hidden quality attributes include the nutritional value of a food or the presence of toxic compounds that, generally, cannot be determined by sensory evaluation. They include, for instance, the vitamin C content of juices, or the presence of trace amounts of pesticides from spraying fruits and vegetables.