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Q. Texture of food product?
Texture may be accessed through touch or mouth feels. When the food is placed in the mouth, the surface of the tongue and other sensitive skin reacts to the feel of the surface of the food. Textural factors, therefore, include assessment through hand feel and mouth feel such as firmness, softness, juiciness, chewiness and grittiness. The texture of a food is often a major determinant of how little or well we like a food. The range of textures in foods is very great, and a deviation from an optimum or typical texture is a quality defect. We expect chewing gum to be chewy, crackers and potato chips to be crisp and steak to be compressible and shearable between the teeth. While buying bread, we squeeze bread as a measure of texture which indicates the degree of freshness. Refractometer is used for measuring texture.
Define Principle for Iodine Number Estimation - Lipids? Iodine number is defined as the number of grams of iodine absorbed by 100 grams of fat, it gives an idea of the relative
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what is radula?
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Kingdom Plantae The kingdom plant are includes multicellular eukaryote organisation with photosynthetic nutrition. Typically cell has cellulose wall, sap vacuole, plastids and .
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