Sensory Test Foods

Sensory design of foods for the elderly.

BACKGROUND/AIMS Elderly persons with dysphagia need food that requires little or no chewing, that is easy to swallow and has attractive sensory characteristics. The aim was to investigate how ingredients varied according to experimental designs influence the perceived sensory, chewing and swallowing characteristics of two types of texture-modified model foods. METHODS Meat- and carrot-based, ...

How sensory properties of foods affect human feeding behavior.

The sensory properties of food which can lead to a decrease in the pleasantness of that food after it is eaten, and to enhanced food intake if that property of the food is changed by successive presentation of different foods, were investigated. After eating chocolates of one color the pleasantness of the taste of the eaten color declined more than of the non-eaten colors, although these chocol...

Heavy metals assessment and sensory evaluation of street vended foods

In this study, the level of lead and cadmium present on the most often consumed street vended foods available around the University of Santo Tomas, España, Manila, as well as the effect of exposure to environment on the amount of these heavy metals on street vended foods were determined using Atomic Absorption Spectrophotometry (AAS) after dry ashing (AOAC No. 999.11). The sensory characteristi...

Sensory Evaluation | Triangle Sensory Test with Oreo Cookies

Sensory science is a scientifi c method used to “measure, analyze, and interpret human responses to products as perceived through their senses of touch, taste, sight, smell, or sound.” Sensory science is often used to improve existing products or to test people’s views on new products, such as the softness of tissues, the crunchiness of an apple variety, or the aroma of air fresheners. It is al...

The Test- Retest Reliability and Minimal Detectable Change of the Sensory Organization Test and Head- Shake Sensory Organization Test