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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
explain whipping foam methodwhipping is the most common method used as it forms bubbles by cutting the surface and introducing air into
what are the methods of foamsthere are two basic methods in the formation of foams iea whipping andb
how the foams are formedformation of a foam is dependent on a foaming agent in the continuous phase prior to dispersion of gas the foaming
define the uses of foamsthe foams frequently used in cookery are whipped cream ice cream cake bread meringues milk froth and gelatin food foams
explain briefly about foams consider the following example take some liquid in a glass and agitate or shake it vigorously what do you observe
explain about suspensionssol is a colloidal system in which solid particles are dispersed in a liquid when the particles of a solid are separated
what are the properties og gelspolysaccharides proteins or colloidal complex particles such as caseinate micelles form gels at levels of 10 or
what is gelssol is free flowing liquid at room temperature when it becomes relatively firm it is called a gel there are a number of factors that
what are the major factors of colloidal dispersionthe adsorption of ions by colloidal particles is a major factor in stabilizing a colloidal
illustrate the aqueous phase in sol processingin a sol possessing a continuous aqueous phase the colloidal particles have an electrically charged