NU FS100 Chapter Notes - Chapter 6: Hydrolysis

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS100
• Professor: Blanca Enriquez

Document Summary

Food choices of consumers are determined by price, availability, religion, and personal preference. Consumers desire high quality nutrient dense food at the best value. Maintenance or improvement of a produ(cid:272)t"s (cid:373)ai(cid:374) attri(cid:271)utes (cid:271)y (cid:272)o(cid:374)trolli(cid:374)g (cid:373)i(cid:272)ro(cid:271)iologi(cid:272)al spoilage, enzymatic and chemical degradation ensures food quality. The process of human evaluation of a product using their five senses (taste, touch, smell, vision, and hearing: appearance factors: The appearance of food is subjective to consumers: color. Ca(cid:374) i(cid:374)flue(cid:374)(cid:272)e a (cid:272)o(cid:374)su(cid:373)ers" per(cid:272)eptio(cid:374) of the other se(cid:374)ses a(cid:374)d di(cid:272)tate if they wa(cid:374)t to pur(cid:272)hase the product. Can indicate cooking processes, ripeness, and spoilage e. g. millard (browning) reaction when proteins denature on the surface of meat when combined with sugars: size and shape. Consumers expect foods to have a certain size and shape. Fruits and vegetables can be graded based on their size and shape using computerized equipment: textural factors: The qualities felt with fingers, tongue, and teeth. Testing of texture includes testing for stress and strain.