INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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mouthfeel
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astringency
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texture
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graininess
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Detailed explanation-1: -The ability of a substance to draw up the muscles of the mouth, Tea is an astringent food. Odor.
Detailed explanation-2: -A food may taste differently, depending on the temperature it is when eaten. ‘Volatile’ substances are those that are easily changed into vapor when food is heated. This adds to the food’s odor, which in turn affects taste. Heat increases the sweet taste of some sugars; cold increases saltiness of a food.
Detailed explanation-3: -"Flavor-encompassing both aroma and taste-provides the defining characteristic of how we experience food.
Detailed explanation-4: -Sensory evaluation has been defined as a scientific discipline used to evoke, measure, analyze, and interpret human reactions to meat sensory characteristics as perceived by sight, smell, taste, touch, and hearing by the Institute of Food Technologists (IFT).