Sensory Evaluation
(DR MRS AKINTUNDE)
Sensory evaluation could be defined as a scientific discipline to evoke measure, analysed ans interprete reaction to those characteristic of foods and materials as they are perceived by the senses of sight, smell,taste,touch and heaving.Sensory evaluation is widely uesd in product development , to match produt with competition, todetermine consumer acceptance, to improve product and to conduct shelf life study.It is used more routinely for quality control function such as raw material control,evaluation of new sources fro raw materials, process control evaluation of process change product grading and multi-plantquality co-ordination. Sensory attribute can be classified in accordance with human senses by which they are percieved.
SENSE OF SIGHT
Factors of quality here are those evaluate with the eye,which include,colour,glos,viscosity,size and shape,defects.
TOUCH
These are quality that deals with sense of feel which include,hand,finger feel and mouth feel.
SMELL AND TASTE
Taste can be classified into; sweet salty,sour and bitter.Sound can also playa signifiocant role in the percived quality of some food product The crackled of cold cereal in milknap of chewingnuts and the hiss of carbonated drinks.
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