Chapter 2 Food Evaluation Flashcards Preview

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Flashcards in Chapter 2 Food Evaluation Deck (18):
0

The two types of analytical tests

Discriminative and descriptive

1

The two types of discriminative tests

Difference test and sensitivity

2

The 5 difference tests

Triangle, duo-trio, paired comparison, ranking, ordinal

3

The two types of sensitivity tests

Threshold and dilution

4

The two types of descriptive tests

Flavor profile and texture profile

5

The two types of affective tests

Hedonic and personal preference (paired preference test)

6

Describe an appropriate taste panel

At least 5 members, range from untrained to trained, equal distribution of age and gender, no smokers, no gum gum chewing within one hour, no food bias, not color blind

7

How should samples for taste panels be prepared?

Well controlled environment, uniformity (food same size, approx 2 bites), time of day, coding, reasonable amnt of samples (dont overload)

8

Objective Tests: define and name the 2 types

Use laboratory instruments instead of humans; Physical and Chemical tests

9

Physical Test

Measuring certain observable aspects of food such as size, shape, weight, volume, density, moisture, texture, and viscosity.

10

Volume

A measurement of three dimensional space that is often used to measure liquids

11

Density

The concentration of matter measured by the amount of mass per unit volume. Objects with higher density weigh more for their size.

12

Viscosity

The resistance of a fluid to flowing freely, caused by the friction of its molecules against a surface

13

Chemical tests

Determine food safety (microbial evaluation), information for nutrition facts labels, and possible contaminations (presence of pesticides)

14

Benedict and Fehling Tests

Chemical test determining the presence of sugars such as lactose and maltose, which are more likely to be involved in a chemical reaction that turns food brown

15

Chromatogrpahy

Chemical test that Identifies the presence of various compounds, especially those associated with flavor

16

Electrophoresis

A chemical test where specific proteins are characterized by passing an electrical field though gel containing proteins and measuring the rates at which they migrate

17

Enzyme Tests

A chemical test that evaluates peroxidase enzyme activity in pasteurized food.