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food science 1 ch2
food science 1 ch2
11
Other
Undergraduate 2
09/12/2010

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Cards

Term
what is sensory(subjective) evaluation?
Definition
evaluations of food quality based on sensory characteristics and personal preferences as percieved by the 5 senses
Term
name two types of sensory/subjective evaluation
Definition

analytic(effective)

 

affective

Term
what are analytic(effective) tests?
Definition

~tests used to detect differences

~conducted by trained panel

 

~two types of tests:

discriminative= are the samples different?

i.e. triangle, duo-trio, ranking

 

descriptive tests= how do samples differ?

documents differences in a product's sensory characteristics. i.e. flavor profile and texture profile

Term
 what is an affective test?
Definition

given to untrained consumers

 

detects consumer preferences

 

test examples:

simple questions based on personal preference

 

complex product score sheets evaluating food factors on a scale (i.e. hedonic scale)

Term
what is a triangle test?
Definition
three samples are presented, two are the same one is different and panelists are ask to identify the different one
Term
what is the criteria for taste panels?
Definition

Usually consist of 5 members; age and gender are considered; equal distribution in gender is preferred, because women can usually detect sweetness better than men.

 Members must be free of colds, chew no gum immediately before testing, have not ingested any other food for at least 1 hour before testing, be nonsmokers, not color blind, have no strong likes or dislikes for the food to be tested

Term
what are some of the prearations for food samples for taste panels?
Definition

must have a comfortable enviornment with controlled lighting and temp

 

samples must be equal in: portion sizes, freshness, and presentation, panelists not allowed to swallow to avoid taste fatigue

 

containers must be clear or white

 

testings should occcur in mid-morning or mid-afternoon

Term
what is the purpose of objective tests and what are the types?
Definition

use lab instruments to quantify physical and chemical differences in food

 

two types:

physical test- measures certain observable aspects of food(i.e. volume, density, and viscosity)

chemical- determines: food safety, information for nutrition fact labels, and possible contamination 

Term
name the physical tests for food evaluation
Definition

~microscope= observe micro-organisms and starch granules

~spectrometer= measures color

~weight/volume/density

~penetrometer= measures teeth bite to ensure tenderness

~warner-bratzler shear= measures force needed to cut through food

~shortometer= measures tenderness via resistance

~line spread test and viscometer= measure viscosity

~polarimeter and atomic absortion test=measure varying concentrations

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