FOOD 2010 Lecture Notes - Lecture 11: Turgor Pressure, Product Certification, Particle Size

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Sensory characteristics influence consumer reactions to food products. The smell, flavour, colour, texture and mouth feel of foods provides favorable (or not) experiences. Food industry invests a lot toward developing foods that have appealing sensory characteristics. Focus on 3 quality factors inherent to food: colour, texture, flavour. Market parameters can be broken into 4 major components: product, price, promotion and distribution (place) = the 4 p"s of marketing. One is very small but shows typical peach blush pigment and firm flesh. The other is larger, but slightly bruised in several spots. Pigments in food: pigments create colour in foods by affecting the transmission or reflection of light. Food colourants may be endogenous (naturally-occurring in food), synthetic or may arise because of chemicals changes produced during food processing. Examples of naturally and synthetic pigments in food. Citrus red no 2 (orange peels in low concentrations) caramelization (browning)

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