FTEC 4 Food Evaluation; Comprehensive Lesson on Food Evaluation: Understanding Sensory, Nutritional, and Quality Assessment for Better Food Selection and Consumer Awareness

Basic Food Preparation - Food Evaluation

1. Methods of Determining Quality

2. refers to the process of analyzing food products to determine their sensory, nutritional, and safety properties. This process involves using scientific methods to assess the quality, taste, texture, aroma, appearance, and nutritional value of the food. FOOD EVALUATION Food evaluation is important because it gives assurance to the consumers that the food prepared in front of them or even bought is safe and of high quality. This also allows the determination of the nutrient value of food, meets customer satisfaction and facilitates product development and improvement that would benefit the consumers. IMPORTANCE

3. METHODS OF FOOD EVALUATION A scientific discipline in which characteristics of food are measured, analyzed and interpreted their chemical reaction through different senses and personal preferences. SUBJECTIVE EVALUATION (Sensory Evaluation) Types of Sensory Testing Analytical Tests Affective Tests

4. TYPES OF SENSORY TESTING based on discernible differences among foods can also refer to difference testing conducted by trained panel that evaluates food products through either discriminative or descriptive tests ANALYTICAL TEST Most common Difference Testing: Triangle Test Duo-Trio Test Paired Comparison Test

5. ANALYTICAL TESTING 01 determines whether discernible sensory differences exist between two items. It is especially effective when production adjustments may have resulted in product alterations. The panellists taste the three samples and identify which one is unique. 02 03 TRIANGLE TEST DUO - TRIO TEST can also be used to detect product variances caused by changes in ingredient suppliers, storage, packaging, and other factors. The sensory panelist indicates the sample that is identical to a specific reference sample. It is straightforward to comprehend. PAIRED COMPARISON TEST determine which of two samples has more of a given attribute or which of two examples is favoured. It is regarded as an acceptability test in the latter application. It’s one of the most used attribute difference tests, and it’s simple to grasp for panelists.

6. TYPES OF SENSORY TESTING involve acceptability and preference judgments done by larger numbers of people representative of the population consists of clear and straightforward statements for the panelist AFFECTIVE TEST Most common Affective Testing: Hedonic Test Ranking Test

7. AFFECTIVE TESTING 01 02 HEDONIC TEST hedonic scale can be used to determine the degree to which one or more things are acceptable. This is a categorical scale with an odd number of categories (five to nine), ranging from “dislike highly” to “like extremely.” There is a neutral middle (neither like nor dislike). RANKING TEST preference ranking test may be completed if more than two samples are reviewed. A customer can usually rank three to five pieces in a reasonable amount of time. The consumer is asked to rate the samples in preference in this sensory evaluation technique , with “1” being the most desired.

8. METHODS OF FOOD EVALUATION A scientific discipline in which characteristics of food are measure, analyze and interpret their chemical reaction by using instruments or standard procedure and are not dependent on observations of individuals. objective EVALUATION Types of Objective Testing Physical Tests Chemical Tests

9. TYPES OF OBJECTIVE TESTING measure certain observable aspects of food measures the food’s size, shape, weight, volume, density, moisture, texture and viscosity PHYSICAL TEST Intrumentation: Caliper Top loading balance Viscometer

10. PHYSICAL TESTING 01 02 CALIPERS a type of measuring tool that measures the distance between two opposite sides of an object. Calipers can measure thicknesses, distances and internal and external diameters. TOP LOADING BALANCE precise, durable, and versatile weighing instrument that offers a wide range of capacities, from 120 g to 64 kg, and readabilities from 1 g to 0.1 mg. ANALYTICAL BALANCE for high-precision measurements of small samples, offer greater accuracy and sensitivity, and provide a lower weight capacity. 03 VISCOMETER instruments that measure the fluid flow and viscosity of liquids. The viscosity of a liquid can affect its performance, whether this is pumping or piping it, or how it performs for dipping and coating. 04 MOISTURE ANALYZER determines the moisture content of a sample with the loss on drying method and consists of a weighing and heating unit (infrared). It is often also called moisture balance or moisture meter.

11. TYPES OF OBJECTIVE TESTING the use of instruments to evaluate foods provides more objective data than does sensory testing and is less costly and time consuming. used to determine the various nutrient, non- nutrient substances and chemical make-up of foods CHEMICAL TEST Intrumentation: pH meter Proximate analysis Enzyme Tests

12. CHEMICAL TESTING 01 02 PH METER an instrument used to measure acidity or alkalinity of a solution - also know as pH. pH is the unit of measure that describes the degree of acidity or alkalinity. It is measured on a scale of 0 to 14. PROXIMATE ANALYSIS used for estimation of the quantitative of food and food substance including moisture, crude protein, total fat, total carbohydrate, and dietary fiber. 03 ENZYME TEST reveals important quality markers for a food product, like the degree to which the product is processed or the lack of processing altogether. Testing for enzymes in your product is imperative because untreated enzymes often lead to issues with food quality. 04 REFRACTOMETER instrument used for measuring the water content of liquids. It measures the refractive index of the liquid, which changes according to the moisture content.