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Understanding Food Food Selection and Evaluation.

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Presentation on theme: "Understanding Food Food Selection and Evaluation."— Presentation transcript:

1 Understanding Food Food Selection and Evaluation

2 Food Selection Criteria Sensory Criteria: 1. Sight 2. Odor 3. Taste 4. Touch 5. Hearing

3 Food Selection Criteria Sensory Criteria: 1. Sight The eyes receive the first impression of foods: The eyes receive the first impression of foods: shapes, colors, consistency, serving size, and the presence of any outward defects shapes, colors, consistency, serving size, and the presence of any outward defects

4 Food Selection Criteria Sensory Criteria: 2. Odor Volatile molecules: Molecules capable of evaporating like a gas into the air. Volatile molecules: Molecules capable of evaporating like a gas into the air. Olfactory: Relating to the sense of smell. Olfactory: Relating to the sense of smell.

5 Food Selection Criteria Sensory Criteria: 3. Taste Taste is usually the most influential factor in people’s selection of foods. Taste is usually the most influential factor in people’s selection of foods. Gustatory: Relating to the sense of taste. Gustatory: Relating to the sense of taste. Flavor: The combined sense of taste, odor, and mouthfeel. Flavor: The combined sense of taste, odor, and mouthfeel. The Five Taste Stimuli: Sweetness Sour Bitterness Salty Savory Flavor is a broader concept with aroma providing about 75 percent of the impression of flavor.

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8 Food Selection Criteria Sensory Criteria: 4. Touch Consistency: Describes a food’s firmness or thickness. Consistency: Describes a food’s firmness or thickness. Astringency: A sensory phenomenon characterized by a dry, puckery feeling in the mouth. Astringency: A sensory phenomenon characterized by a dry, puckery feeling in the mouth.

9 Food Selection Criteria Sensory Criteria: 5. Hearing Sizzling, crunching, popping, bubbling, swirling, pouring, squeaking, dripping, exploding (think of an egg yolk in a microwave), and crackling can communicate a great deal. Sizzling, crunching, popping, bubbling, swirling, pouring, squeaking, dripping, exploding (think of an egg yolk in a microwave), and crackling can communicate a great deal. Most sounds are affected by water content. Gives clues to a food’s freshness and/or doneness.

10 Nutritional Criteria Dietary Guidelines and the Food Guide Pyramid help with diet planning and improvement. Dietary Guidelines and the Food Guide Pyramid help with diet planning and improvement. Calorie (kcal): The amount of energy required to raise 1 gram of water 1°C (measured between 14.5° and 15.5°C at normal atmospheric pressure). Calorie (kcal): The amount of energy required to raise 1 gram of water 1°C (measured between 14.5° and 15.5°C at normal atmospheric pressure). Antioxidant: A compound that inhibits oxidation, which can cause deterioration and rancidity. Antioxidant: A compound that inhibits oxidation, which can cause deterioration and rancidity.

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13 Nutritional Criteria Subjective tests: Evaluations of food quality based on sensory characteristics and personal preferences as perceived by the five senses.

14 Nutritional Criteria Objective tests: Evaluations of food quality that rely on numbers generated by laboratory instruments, which are used to quantify the physical and chemical differences in foods. Objective tests: Evaluations of food quality that rely on numbers generated by laboratory instruments, which are used to quantify the physical and chemical differences in foods.

15 Nutritional Criteria Objective Evaluation Tests Volume: A measurement of three-dimensional space that is often used to measure liquids. Volume: A measurement of three-dimensional space that is often used to measure liquids. Density: The concentration of matter measured by the amount of mass per unit volume. Objects with a higher density weigh more for their size. Density: The concentration of matter measured by the amount of mass per unit volume. Objects with a higher density weigh more for their size. Viscosity :The resistance of a fluid to flowing freely, caused by the friction of its molecules against a surface. Viscosity :The resistance of a fluid to flowing freely, caused by the friction of its molecules against a surface.

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