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Chapter 6 :- Evaluation of Food

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  (A.) Objectives:- To develop new products-the food industry depends on evaluation in developing new products and maintaining quality in existing products. To observe consumer reactions-how the consumer reacts to a particular food dictates the quality to be produced.  To indentify changes in menus to make food acceptable –catering supervisors in institutional food service depend on evaluation to identify changes in menus to make food acceptable. To collect information of food acceptability-the studies on plate waste provide valuable info. Regarding food acceptability. To assist in determining the shelf life of a product. To understand how their product performs against competitors products.  To determine whether or not consumers can detect differences between products due to recipe modification. (B.) Sensory assessment of food quality:- When the quality of food is assessed by means of human sensory organs the evaluation is said to be sensory or subjective or organoleptic...
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Chapter 4 :- Proteins

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Introduction:-  Proteins are compounds found in all living cells, in animals and plants. They play a variety of important roles and are essential to maintain the structure and function of all lifeforms. The word ‘protein’ is derived from the Greek word protos, meaning “primary” or “first”. Proteins are vital for the growth and repair, and their functions are endless. Each and every property that characterizes a living organism is affected by proteins, whether it is a bacteria or a human body. Proteins perform many functions which are essential for life. The building blocks of proteins are the twenty naturally occurring amino acids. The chemical and physical structure of amino acids and proteins, describe the topology proteins and discuss an important enzyme and penicillin amidase. These amino acids are liberated when proteins are hydrolyzed. Proteins are the polymers of -amino acids.   Proteins are made of  long chains of amino acids . Proteins are composed of carbon...
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