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Product Formulation
Paper Code:
FSQ-502
Credits:
03
Contact Hours:
45.00
Max. Marks:
100.00
Objective:
To enable students to
- To develop ability to use sensory evaluation as an analytical tool
- To enable students to develop new food products
9.00
Sensory assessment of Food Quality
- Appearance of food- visual perception, color of foods
- Odor and smell
- Flavor
- Texture
- Taste
9.00
Sensory Testing of foods
- Threshold Tests
- Difference Test
- Ranking
- Scoring
- Hedonic Scale
Acceptance and preference tests
9.00
Procedure of grading
- Panel selection
- Screening and training of judges
- Requirement of sensory evaluation
- Factors influencing sensory measurement
Consideration for testing sensory evaluation
- Testing Area
- Testing set up
- Lighting
- Testing schedule
- Preparation of samples
- Cooling & order of preparation
Choosing and traning of panelist
9.00
Food Packaging
- Functions and Objectives
- Basic packaging material and their protective quality,
- Effect of packaging on nutritive value of foods.
- Packaging methods and performance
- Packaging methods and controls
- Food Packaging laws
- Packaging Evaluation- packaging life theory& testing packaging mat5erials
9.00
Shelf life Testing
- Biochemical tests
- Nutritional analysis
- Organoleptic tests
- Microbial Analysis
References:
- Principles of Sensory Evaluation of Foods. Amerine, Pangborn and Roessler Academic Press New York (1965)
- Developments in Food Analysis Techniques Vol. 2. Brannan J.G. Elsvier Applied Science Publisher London (1980)
- Guidelines for Sensory Analysis in Food Product Developemnt and Quality Control. Lyon, Francombe, Hasdell & Lawson. Chapman & Hall New York (1992)
- Quality Assurance of Food : Ingredients Processing & Distribution : Foods & Nutrition Press, Westpot C.T. (1988)
- Deman, Voisey and Rasper,. Rheology & texture in Food Quality. AVI Publishing Co. Wespot C.T. (1976)
- Food Structure – Its creation and evaluation. Blanshard, Hutton & Walters. Butterworths, Lonodon (1989)
- Jowitt, Esher, Kent, Rogues, Elssevier, Physical Properties of Food. Applied Science, London & New York (1987)
- Food Packaging Sacharow and Griffir Avi. Publishing Co.
- Packaging for climatic Protection Carins, OswinPaine
- Food Science, Usha Chandra
Academic Year:
