Implication of Sensory Evaluation and Quality Assessment in Food Product Development: a Review
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Date
2020
Journal Title
Journal ISSN
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Publisher
Enviro Research Publishers
Abstract
The quality of food products is determined by physical properties, chemical
composition, the level of contaminants (microbiological and toxic substances)
and sensory attributes. Consumers around the world demand consistent
supply of quality food products that reflect the value of the price they pay
for them. The nature of raw materials and ingredients reflect the quality of
food products in the market. Raw materials as well as packaging materials
should be purchased based on the quality specifications that suppliers should
adhere to. This review aimed at highlighting the importance of using objective
assessment tools and consumer/sensory evaluation in determining the quality
and acceptability of new food products. Objective tests are used to measure
one particular attribute of a food product rather than its overall quality. They are
generally rapid, reliable and repeatable. On the other hand sensory methods
measure the reaction to stimuli resulting from the consumption of a product.
Sensory testing is often used to determine consumer acceptability of a food
product and contributes to the design of quality systems hence considered
as a technical support for quality assurance during food production. Not only
that but also it helps to obtain feedback for making decisions and carrying out
proper modification of a particular food product. Therefore objective methods
and sensory evaluation are indispensable tools for routine quality control of
new food products as well as the existing ones.
Description
This research article was published by Enviro Research Publishers in 2020