Compare subjective and objective testing methods that may be used in research
Subjective testing methods – Evaluation based on sensory characteristics of selected individuals.
Analytical tests – Discriminative or difference testing and descriptive testing.
Affective tests
Objective methods – Measures food characteristics quantitatively – usually chemical and physical testing. Hunter colorimeter or spectrophotometer, electric nose, viscometers, Warner Bratzler shear press, line spread test, percent sag test, refractometer, gas or high pressure liquid chromatography, and pH meter.
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Fresh eggs in the shell can be stored in a refrigerator at 40 degrees for:
a. 3 weeks b. 2 weeks c. 10 days d. 4-6 days
Most of the sodium in our diet is:
a. added to foods during cooking. b. added to foods at the table. c. naturally found in the whole foods we eat. d. added by food manufacturers.
Discuss the roles of the mouth and the stomach in the digestion of carbohydrate
What will be an ideal response?
When there is not sufficient carbohydrate to completely metabolize fatty acids, these molecules form:
A. Amino Acids B. Carbon Dioxide C. Ketones D. Oligosaccharides