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FSHN300 Ch.2: Food Evaluation

by: Brie

FSHN300 Ch.2: Food Evaluation FSHN 300


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About this Document

These notes cover the FSHN300 lecture on Ch.2 Food Evaluation. The notes also include additional information from the textbook, "Understanding Food Principles and Preparation" by Amy Brown.
Food Principles and Applications
Eric Stanley Milholland
Class Notes
FSHN300, nutrition science, nutrition, Colorado State University, Colorado State, Dietetics, Lecture Notes, textbook notes
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This 5 page Class Notes was uploaded by Brie on Saturday September 3, 2016. The Class Notes belongs to FSHN 300 at Colorado State University taught by Eric Stanley Milholland in Fall 2016. Since its upload, it has received 12 views. For similar materials see Food Principles and Applications in Nutrition and Food Sciences at Colorado State University.

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Date Created: 09/03/16
FSHN300 Chapter 2: Food Evaluation Food Evaluation  Two Types of Food Evaluation 1. Sensory (Subjective) Tests: Testing foods with our senses, including sight, taste, and odor etc. 2. Objective Tests: Testing food characteristics by using laboratory equipment instead of humans Sensory (Subjective) Tests  Two main types: 1. Analytical (Effective) Tests: This test determines the difference in flavor, texture etc. A trained panel carries out the evaluation. 2. Affective Tests: Tests the personal preferences pertaining to foods. Analytical Tests 1. Discriminative Test: An analytical test that determines if there is a difference in the food tested. Types of discriminative tests: A. Difference Tests: Used to differentiate samples Types of Difference Tests a. Triangle Test: Three samples of the food are presented, but two samples are the same and one is different- the goal is to see which sample the panel members choose/ if they can find the different one. b. Duo-trio Test: Three samples of food are presented but a “standard” is chosen and panel members are asked to choose which sample is closest to the standard. c. Paired Comparison Test: Two samples of food are given to the panel and the panel member is supposed to choose which has a specific characteristic.  Ex) Which is the sweetest, spiciest, etc. d. Ranking Test: More than two food samples are given and panel members are asked to provide a numerical rating to determine which sample has the most of a certain characteristic.  Ex) Which is sweeter/spicier  Ex) Cookie #1 was an 8/10 on sweetness but cookie #2 was a 7/10 B. Sensitivity Tests: Used to detect flavor Types of sensitivity tests: a) Threshold Test: This test determines the smallest concentration. b) Dilution Test: A test which finds the smallest amount of test material when mixed with a standard material. 2. Descriptive Test: Determines what the difference is in the food tested. Descriptive factors: a. Flavor Profiles: Used to describe flavors such as vanilla, caramel, etc. b. Texture Profiles: Used to describe textures such as smoothness, moistness, etc. Affective Tests  Given to untrained customers Types of Affective Tests: A. Hedonic Test: Determines which food is more pleasurable by rating aspects, such as mouthfeel, appearance, odor, taste etc. a. “How much do you like this product?” b. 9 Point Scale is used c. Taste test participants rate and rank the products by using smiley faces, 1-10 ranking system to describe if they liked it or not B. Preference Test: Determines which aspects in a product are more desirable/ preferable Type of Preference Test: a. Paired Preference Test: Two samples of food are presented and panel members have to decide which sample they prefer more.  Ex) “Yes I like this sample, but I prefer the sweeter sample.” Taste Panels  Can range from randomly chosen to highly trained testers  Usually at least 5 people  Includes all genders and ages  General Panels o Rules:  Must be free of colds  Can’t chew gum before the test  Can’t eat anything at least an hour before the test  Can’t be a smoker  Can’t have any strong likes or dislikes for the food about to be tested Sample Preparation  Samples must be the same size  Samples must be of the same part of the food o Ex) Brownie: Couldn’t test a middle piece (gooey) against a corner (crispy edges and gooey center) because they have different qualities o Ex) Chicken: Couldn’t compare a chicken thigh with a chicken breast because they are different in texture, etc. Objective Evaluations  Objective: Same results with no subjectivity  Physical/chemical evaluation  Tests are performed with laboratory equipment NOT humans o This helps to reduce human error  Analyzes the content and overall safety of the food Physical Tests  Size and shape  Weight  Volume  Density  Moisture  Texture:  Viscometer: Tests the viscosity (flow) of fluids Chemical Tests  In house v. food testing laboratories Electronic noses o Detects certain chemicals which are responsible for aromas Sensory v. Objective Evaluation 1. Sensory Evaluation  More expensive and time-consuming  Extremely important for product research and development 2. Objective Evaluation  More reliable and repeatable  Not subject to human opinion  Great for routine quality control IClickers: Which of the following is not a rule for participating in a taste test panel? a) Can’t have a cold b) Must be a non smoker c) Can’t chew gum before d) Must be under 50 years old Answer: d) Must be under 50 years old (All ages can be taste testers)


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