INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
The sensory characteristics of food include:
|
|
Mouthfeel, Odour, Texture, Apperance
|
|
|
Appearance, Odour, Flavour, Texture
|
|
|
Colour, Flavour, Mouthfeel, Odour
|
|
|
Sweet, Salty, Sour, Bitter, Umami
|
Explanation:
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: -flavour, also spelled flavor, attribute of a substance that is produced by the senses of smell, taste, and touch and is perceived within the mouth. Tasting occurs chiefly on the tongue through the taste buds. The taste buds are stimulated by five fundamental taste sensations-sweet, salty, sour, bitter, and umami.
There is 1 question to complete.