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Sensory Properties of Foods - Essay Example

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This paper "Sensory Properties of Foods" focuses on the fact that commercial breakfast cereal of the author's choice is banana-frosted flakes. Kellogg’s company in the US manufactures this cereal. It has the best sensory properties that make it one of the best selling cereals in the world. …
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Sensory Properties of Foods
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Download file to see previous pages An alternative colour measurement technique is by use of computer vision technology. This is where the computer is used to brand colours to different types of food. This technique is the most appropriate because it can analyze each pixel found on every food surface. It can also quantify the characteristics of the food’s surfaces and the defects that can possibly be on that surface.
Different foods have different smells. This due to the different types of perfumes used during the manufacture of the foods. The perfumes used can be either natural or artificial. Natural perfumes can extract from natural sources where they are purified before they are added to the food. On the other hand, artificial sources are produced by mixing different naturally produced aroma together. This will produce different smell from the two natural sources (Gacula 2008).
The taste cereals vary from one cereal to another. Tastes can be evaluated from sweet, bitter, sour, and salty. This is each cereal tastes differently from each other. This can be due to the natural sources or the different ways in which they are manufactured. Salty taste can be due to the salts added during the processing of the cereal in the factory. The sweet taste is mainly caused by the addition of sugary flavours to then cereal during manufacturing. Bitter and sour tastes are caused by the addition of acidic flavours to then cereal. This will increase the acidic content of the cereal. Organic or inorganic amino acids are the one used to produce the sour tastes to then cereals (Gacula 2008).
Colour of every food can add flavour to it. Colours have different effects on cereals. Colours like red can add sweetness to the cereals as compared to dark colours. Colours also can be used as a force of attraction to the customers. People are attracted to colours in different ways. When choosing the colour to use in a particular food, people’s interests should be considered to ensure that food is highly marketed. One can be attracted by the way food is coloured before they even taste that food (Jelen, 2012).
Selection of panels to train as analysts in the sensory analysis should be done in a very careful way.  ...Download file to see next pagesRead More
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