INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
tomatoes
|
|
|
oranges
|
|
|
strawberries
|
|
|
parmesan cheese
|
Detailed explanation-1: -Proteins like pork, beef, fish, and shellfish make strong umami foundations and vegetables like tomatoes, mushrooms, and seaweeds are also high in glutamate (umami).
Detailed explanation-2: -Umami, the fifth taste Umami is one of the five basic tastes, along with sweet, sour, salty and bitter taste sensations. It’s most commonly defined as “savoury”, but the characteristics of umami can also be described as “meaty”, “complex” or even just “deliciousness”. A Japanese word, umami is pronounced: “oo-ma-mee”.
Detailed explanation-3: -All other compounds contributed some umami taste within their concentration range in umami cheeses. Sensory analysis of model cheeses revealed that glutamic acid played the largest role in umami taste of both Cheddar and Swiss cheeses while succinic and propionic acids contributed to umami taste in Swiss cheeses.