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q measurement and evaluation of food texturekinesthetic characteristics deal with the sense of feel just like the characteristics of appearance deal
q study of food texturewe learnt earlier that texture is observed in terms of tactile sensations ie finger feel and mouth feel finger feel is sensed
q show texture in foodsaccording to matz 1962 texture can be defined as the mingled experience derived from the sensation of skin in the mouth after
q how time affecting taste qualitytime- time is another factor which affects sensation salt on tongue is sensed in a fraction of a second whereas
q show how adaptation affecting taste qualityadaptation - a low concentration solution will not give any sensation after tasting a higher
q what are the factors affecting taste qualityyou may have experienced that the four primary tastes ie sweet sour salty and bitter are not sensed
sour taste is usually due to the presence of acids such as acetic acid citric acid benzoic acid upon dissociation the acids give h ions which impart
q bitter tastebitterness is an inherent property of a substance it is due to substances such as alkaloids present in food for example tannins present
q what is salty tastevarious ions both cations and anions are responsible for the salty taste these include k potassium na sodium li lithium cl br
the chemicals responsible for imparting the sweetness classic salt taste and bitter andsour taste are summarized herewith a sweet taste sweetness
q flavour of food productflavour factors include both sensations perceived by the tongue which include sweet salty sour and bitter tastes and aromas
q texture of food producttexture may be accessed through touch or mouth feels when the food is placed in the mouth the surface of the tongue and
q show appearance of food productappearance can be judged by the eye appearance factors include such things as size colour uniformity absence of any
q show characteristics of food productsthese sensory characteristics of food productsfood quality as such can be divided into three main categories
q introduction of quality attributes of foodseasonal fruits and vegetables are grown in plenty and are available in their respective seasons in
the food components are in the form of solids in solutions or in the form of colloids - sols or emulsions the properties of these components
what is homogenizationemulsions may also be stabilized by a process known as homogenization in which the size of the dispersed fat globules is
name some emulsifiers which are present in naturethere are many emulsifiers which are present in nature such as phospholipids eg lectin which is
how emulsion can stabilizedemulsions can be stabilized by the use of emulsifiers finely divided particles adsorbed at the interface and water
how emulsion are formedthe most common method of preparing an emulsion is by mechanically dispersing one liquid phase in another by formation of
determine the types of emulsionsa food emulsion is basically a two phase system consisting of a liquid such as oil wax or essential oil and water an
emulsions you may have eaten mayonnaise some of you may also know how it is made mayonnaise is a liquid in liquid dispersion in fact a
what are antifoaming agentsin food industries undesirable foams may be formed such as in concentration of fruit juices coffee extracts vegetable
what about foam stabilityfoam stability can be determined by two factors ie drainage and bubble size the volume of the liquid drained due to
determine condensation foam methodin the condensation method a pressurized solution is suddenly released to expand the number of gas bubbles