Fundamental Concepts in Food Science and Technology
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1. Dietary Fibers: Indigestible Carbohydrates
- Indigestible carbohydrates found exclusively in plant-based foods.
- Types: Soluble (e.g., oats, legumes) and Insoluble (e.g., whole grains, vegetables).
- Health benefits include promoting digestion, preventing constipation, and regulating blood sugar.
2. Sensory Characteristics of Foods
- Taste: The five basic tastes are sweet, sour, bitter, salty, and umami.
- Aroma: Determines the perceived flavor and freshness of the food product.
- Texture: Refers to the mouthfeel (e.g., crispy, smooth, chewy).
- Appearance: Color, shape, and size significantly influence consumer appeal.
- Sound: Auditory elements like crunch or sizzle impact the overall sensory experience.
3. Understanding Food Fortification
- Process of adding essential