Deck 2: Food Evaluation

Question 1

Which of the following is an example of a subjective food evaluation test?

A) Triangle test
B) Spectrophotometry
C) Measuring volume
D) Measuring weight

Answer 1

(A)Subjective analysis of foods is the estimation of quality of foods based on the sensory observation of foods experiences through five senses. Triangle test is the example of sensory or subjective test in which three samples are given of which two are alike and one is the odd sample. The panelists must find the odd one out.
Hence option (a) is correct.
(b)Spectrophotometry is a physical test in which the concentration of a specific compound in the food can be determined by the estimation of wavelength of light passed through the food molecules.
The option (b) is incorrect.
(c)Measuring the volume is the physical test that gives the idea of area occupied by the food.
The option (c) is incorrect.
(d)Measuring the weight is the physical test by which the weight of food can be expressed in pounds or ounces or milligrams or grams or kilograms.
The option (d) is incorrect.

Question 2

Describe how a polarimeter and the Brix/acid ratio are used to test sweetness in liquids.

Answer 2

Physical tests are those used for the determination of size, shape, weight, volume, density, moisture and texture and viscosity of the foods. Following physical tests are used for the determination of some aspects of foods.
Sweetness in the foods can be measured by the polarimeter and is determined through the angle of refraction. The light passed through the foods gives the angle of refraction that measures the sugar concentration in foods.
The Brix/acid ratio is useful for the finding of palatability of the fruit juices depending on the balance between sweetness of sugars and tartness of the acids. The Brix/acid ratio can be determined using refractometer and can be obtained by the degrees of the Brix divided by total acid concentration determined through titration of acid.

Question 3

Describe the difference between sensory (subjective) and objective evaluation of foods.

Answer 3

The sensory or subjective analysis of foods can be carried out basing on the observation experienced by the five senses. The sensory analysis of foods can be achieved through the discriminative and descriptive methods.
The objective analysis is the estimation of quality of food given by the quantification or the numbers obtained by different laboratory methods and equipments. The objective analysis of foods can be achieved by both physical and chemical methods.

Question 4

Which of the following is an example of a chemical test?

A) Duo-trio
B) Threshold
C) Nutrient analysis
D) Shortometer

Question 5

How do discriminative and descriptive tests differ from one another?

Question 6

In what analytical sensory test is a tester asked to find the minimal detectable level of a substance?

A) Triangle
B) Flavor profile
C) Hedonic
D) Dilution

Question 7

Create a product score evaluation sheet for a cookie based on a 9-point hedonic scale.

Question 8

A line-spread test is a physical test for measuring

A) sweetness.
B) meat and baked product tenderness.
C) consistency of batters and other viscous foods.
D) degree of unsaturation in fats.

Question 9

Describe the general requirements for setting up a taste panel and the process of preparing samples to be subjectively tested.

Question 10

A food evaluation in which panelists' responses range from "like extremely" to "dislike extremely" is best described as a _____________________ test.

A) discriminative
B) descriptive
C) hedonic
D) personal preference

Question 11

List and describe three examples of difference testing.

Question 12

Which chemical test evaluates the degree of unsaturation in fats?

A) Electrophoresis
B) Enzyme test
C) Iodine value test
D) Proximate analysis

Question 13

List and describe three examples of physical testing.

Question 14

What method is used to determine the protein, fat, and carbohydrate content of foods?

A) Proximate analysis
B) Fuchsin test
C) Benedict and Fehling tests
D) Peroxide value test

Question 15

List and describe three examples of chemical testing.

Question 16

Describe viscosity and how it is used to test food quality.

Question 17

How is chromatography used to evaluate certain foods?