FOOD 2010 Lecture Notes - Lecture 11: Microstructure, Food Science, Sensory Analysis
17 Apr 2016
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Document Summary
The four p"s of markeing are product, price, place, promoion. Quality is closely ied to consumer acceptability and saisfacion. Three quality factors are colour, texture, and lavour. Food appearance- consumers expectaions of how products should look and consumer tolerance. Colour percepion- human percepion can be altered by ambient light. Food scienists try to standardize colour measurement and light condiions by using electronic instruments. Pigments in food- create colour by afecing the transmission or relecion of light. Food colourants could be endogenous (naturally occurring in food), syntheic, or by chemical changes. Food texture- based on tacile sensory arising from chewing and swallowing, and manual manipulaion ex squeezing and touching. Texture is based of microstructure and rheological properies. Human descripions tend to be more subjecive than results of texture from mechanical instruments. Efect of food processing upon texture- cooking fruits & veggies sotens plant issues and meats can soten muscle issue from cooking. Canned veggies have sterilizaion which leaves an undesirable sotness.
