FST 301/3041  FOOD EVALUATION

UNIT-I

Scope and importance of food evaluation in food industry. Determination of proximate composition in food samples.Estimation of calcium, phosphorus and iron in foods, Determination of starch, reducing sugars, non reducing sugars and total sugars in food samples.

UNIT-II

Estimation of vitamins (Vit.A, Vit.C, Riboflavin, and Thiamin)          

Determination of anti-nutritional factors such as tyrpsin inhibitor, tannins, phytic acid, and urease activity.                        

Determination of available lysine, In-vitro digestibility of proteins in foods.              

UNIT-III

Evaluation of spoilage of lipids (peroxidase-value, free-fatty acids, thiobarbituric acid)

Determination of enzymatic and non-enzymatic browning of food samples           

Determination of rheological properties of liquid foods.

UNIT-IV SENSORY  EVALUATION

Senses (Taste, smell, visual, auditory, kinesthetic, temperature, pain, and chemical senses).Their role in sensory evaluation.                  

Sensory tests, description and applications.Establishing sensory facilities, and panels.

Measurements of detection and recognition of the four basic tastes .

UNIT-V

Recognition of odourants, natural food colors, synthetic color.

Relative taste intensity and taste interaction.

Food and texture and its evaluation.

          References

1.      Handbook of analysis and quality control of fruits and vegetables-S.Rangana

2.      Food analysis : Theory and practice – Y. Pomerang