Principles of Food Science Notes Sem 2

  (A.) Definition:- Food is mainly composed of macronutrients and macronutrients apart from water. Along with these there are organic acids, pigments, enzymes, flavouring substances and other organic constituents present in food in varying amounts in different foods. Food is mixture of two or more different types of substances. These substances are present as particles of various sizes. Depending  on the particle size  or  size of the molecule  in the mixture, these substances maybe classified as:- True solution. Colloidal solution. Coarse suspension. TRUE  SOLUTION – homogenous mixture of two or more different substances. It is composed of two parts:- Solute. Solvent. Solute : – which is dissolved substance. Solvent : – which is the substance in which the solute is dissolved in a liquid. In a true solution, ions or molecules smaller than one mill micron are dissolved in a liquid. SUSPENSION : – Suspensions are dispersions of coarse particles in the liquid....

The enjoyment and acceptance of a meal depends to a large extent on a blend of different attributes of food. It is detected by our senses of  taste   and   odour . Flavour  is produced by  aromatic chemicals  that stimulate the senses of our odour & taste. These stimulating components are synthesized in plant and animals. They may be further modified by cooking and processing. There are four basic tastes:- Sweet Bitter Salty Sour These tastes are detected by  taste buds (10,000).  Taste buds are located mainly on the tongue.  Odour is detected by extremely sensitive 10 million  cells situated in the upper portion of the nasal  cavity The level at which a taste can be identified is called the threshold level. (A.) Definitions:- Flavouring-- It is a substance which can impart flavour and is generally used to impart taste or odour or both to a food. Aroma-- It refers to a pleasant, often spicy odour, fragrance, or smell.  Flav...