INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
The shape, size, color, and condition of a product
|
|
appearance
|
|
|
flavor
|
|
|
aroma
|
|
|
mouthfeel
|
Explanation:
Detailed explanation-1: -Visual factors include color, moisture, overall appearance, etc. Tactile factors include slim-iness, elasticity, softness, hardness, etc. Factors re-sponsible for taste and smell cover many specific chemicals. Mouthfeel refers to texture, softness, ten-derness, chewy sensation, and so on.
Detailed explanation-2: -Appearance. Color and color combinations. Aroma. The smell or aroma such as tangy, herby, earthy, etc. Taste. The basic sweet, sour, bitter, salty, and umami tastes. Texture and Consistency. The qualities felt with the finger, tongue, palate, or teeth. Temperature.
There is 1 question to complete.