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q determine the taste threshold for different sensationsbull perceive the individual differences existing for taste stimulation andbull identify
q show the characteristic baked flavour breadbread has its own characteristic baked flavour this flavour diminishes with shelf life a freshly baked
q evaluate slice bread on the basis of appearance and tasteappearancea slice of bread can be having whitecreamy white colour at the center and the
q what do you mean by descriptorsdescriptors are selected terms used to describe the sensory attributes of products and vary from one product to the
q illustrate the descriptive analysis of sensory methodsensory methods may be used to quantify the perceived intensities of the sensory attributes
q define taste sensitivitythe concentration of a substance in saliva required to trigger the sensation of taste is much higher than the concentration
q requirements for the evaluation processsome of the requirements to be kept in mind for the evaluation of the products are listed herewithbull
q tests for sensory evaluationtests for sensory evaluation are of three typesbull difference testing - this is the sensory testing designed to
q can you explain texturetexture indicates the characteristic of a food and would include descriptive parameters like graininess softness chewiness
q show the combination of taste and aromaflavour is composed of two subcategories which are taste and odour flavour of a food is judged on the basis
q what do you mean by sensory perceptionthe appearance of a food can be evaluated in terms of colour surface characteristics such as smoothness of a
q what is sensory evaluationfoods have several characteristics that require evaluation by sensory methods the various food attributes that are judged
q determine the percentage of total solids in the given samples of milk after undertaking this activity you will be able tobull explain the
q determine the fat content in the given sample of milkafter undertaking this activity you will be able tobull explain the technique of
determine the physical characteristics and presence of any additives in the given samples of milk after undertaking this activity you will be able
q evaluate precentage proteins in milk milk comprises of casein lactoalbumins and lactoglobulins about 82 per cent of the protein in milk is casein
q what do you mean by solids non-fatsolid non-fat is an important criterion of milk selection for further processing milk solids non-fat would
q evaluate total solids in milktotal solids determination is a common procedure in many manufacturing plants using dairy products the total solids
q evaluate percentage fat content in milkthe fat content in milk can be determined through various procedures asdirect determination of fat by
q basic tests for milk analysisthe federation rampd has developed these tests stepwise and these should be done in the same sequence along with the
q evaluation of milk samplesmilk is one of the most common articles of food throughout the world it is regarded as a complete food why simply because
q detect the presence for sesame oil and linseed oilto detect the presence for sesame oil linseed oil argemone oil mineral oil and hydrocyanic
q determine the peroxide value in the of fatafter undertaking this activity you will be able tobull determine the peroxide value in a given sample
q determine the acid value and free fatty acidsthis activity will help you tobull know the acidity in given sample of fatoil andbull determine the
q determine the impurities in the sample of oilafter conducting this activity you will be able tobull determine impurities such as total dirt and