Food Quality

Quality can be defined as combinations of attributes or characteristics of a product that have

significance in determining the degree of acceptability of that product to the consumer.
It can also be said as measure of purity, strength, physicochemical & oregano-leptic
characteristic of food products but the classical definition of quality is composite of these
characters that differentiate between individual units of the products & have significance in
determining the degree of acceptability of that unit by the user
QUALITY EVALUATION
Three methods; 1 Subjective method 2. Objective method 3.microscopic method
1. Subjective Method; Evaluating quality are based on opinion of the investigators. it includes
sense organs. It is usually a physiological reaction which is a result of past training, experience
of the individual influence of personal preference & power of perception. It is also referred as
subjective or sensory method e.g. flavor, color, touch, odour and taste.
2. Objective method; objective methods of quality are based on observations from which the
human perception is excluded. They are based on scientific tests.
Physical methods of Measurement; This is perhaps the quickest method s are generally. They
are concerned with such attributes of product quality as size, texture, color, consistency
imperfections or they may be concerned with process variables like headspace, fill, drained
weight, or vacuum
Chemical methods of measurement.
Standard analysis methods are generally used for
quantitative chemical evaluation in most cases , but these chemical analysis are often too long
& tedious as a result industries have developed method termed as quick test for such as those
for ; enzymes, moisture, fiber, pH or acidity
3. Microscopic method
They have excellent application in a quality control programme because they help in
determination of microbial count, spoilage protection in fresh and processed products and can
differentiate between cell types and organisms. These methods can be divided into
two
categories
1. Adulteration & contamination
Examination will indicate the presence of molds, insects, excreta or foreign material. Each test is
specific.
2. Differentiation between cell type , tissue type,& m/o of various stored foods
SENSORY ATTRIBUTES
1. Appearance ; of fresh fruits , fruits & vegetables is one of the first & most impt quality
parameter made by the buyers / wholesaler /retailer & consumers
2. Color ; it is perceived when the light is reflected of the commodity surface & falls upon
the eyes of the retina.It depends on light and intensity of light. Chemical & physical

characteristics of the commodity persons ability to differentiate various chemical &

physical characteristics of the commodity
3. Shape & Size; Uniform & characteristic shape is an important quality characteristic
which are susceptible to mechanical injury & generally avoided by the consumer E.g.
Compact Broccoli florets are desirable for fresh markets while as fresh cut space between
the clusters of florets is impt to allow for cutting without injury for market.The size of the
product also depends on intended use, size and shape of jar.
4. Absence of defects; the product can be evaluated for presence or absence of the defects
The level of tolerance for each type of defects such as cuts , bruises , disease symptoms .
low temp injury , physiological disorder & should be determined. During quality
evaluation the % on fresh fruits & veg with each class of defect can be determined as a
guide to overall quality of product . A sensory system
E.g.; No defects -1
Slightly defect -2.
Moderate -3.
Severe 4
Extreme 5.
Can be used to describe the extent of defect on acceptability level.
5. Firmness degree of softness or crispness is often used as an instrument for objective
measurement of firmness, Subjective firmness can be used to check quality
Several firmness tests are available Eg Penetrometer, Texture analyzer
SENSORY EVALUATION
It has been defined as scientific description used to evoke major analysis internal relationship to
those characteristics foods & materials as they are perceived by a sense of sight, smell, taste,
touch, & hearing
1. The components of sensory are humans.
2. Method of sensory
3. Laboratory
4. Data analysis & interpretation
Analytical This test treats the panelists tests as discriminative or descriptive measuring
instrument & includes sensitivity assessment. The interest is on difference of any treatment or
the sample. The quality attributes of the production keeps the panel constant
Affective tests; These are based on hedonic scale. The impt shifts from the products or
samples to target population. The products are formed only once or twice and the segment of
the target population that will accept the product is determined. Analytical test are product of

NA>10paNNELS
Consumer Tests 200Nos
Prerequisites of sensory Tests
Well dressed panel with not less than 10 nos for lab testing and 200 members for consumer
testing.
Training of panel for laboratory work using standard tests for specific purpose.
E.g. salt, sugar, bitterness, sweetness
Preservation of coded samples at suitable places
Discussion & development of consumers is possible in the descriptive analysis.
Data compilation and statistical analysis.
Objectives Of sensory evolution
It is impt in quality control & assurance for maintaining quality, equipment change, ingredient
of solution for the maintenance
Product development/improvements to match competent product & obtain or retain shape in
market
Newer product development
To define packing & storage profiles.
Provide product information for marketing management group.
Qualitative Grading / process
Hedonic Rating Test
Hedonic relates to pleasure, unpleasurable experience. Hedonic rating test is used to measure
the consumer acceptability of food products, the panelists is asked to rate the acceptability of a
product on hedonic scale usually 9 -------- ranging from extremely or dislike extremely Scales
with different ranges could also be used. Semi trained panelists in smaller nos are used to
screen the no of products for selecting a few consumer preference studies
9. like extremely
8. like very much
7. like moderately
6. like slightly
5 Neither like nor dislike

4 Dislike slightly
3. Dislike moderately
2. Dislike very much
1. Dislike extremely
Numerical scoring tests: One or more samples are presented to each panelists & the panelist
evaluate each sample for a specific scale for a particular characteristic indicating the rating of
the sample
Score

order

90

excellent

80

Good

70

Fair

60

Poor
Composite scoring tests

The rating scale is defined so that the specific characteristics of the product are rated separately.
The rating scale weighed so that the most impt characteristics will account for large part of a
total score .The resulting score are compared for any one panelists to assure to arrive at a
composite score. It gives more information than the numerical scoring. The method is useful in
grading and comparison of a quality attributes by indicating characteristics is at fault in poor
product
Quantity
1.
2.
3.
4.

Color
20
Continuously /viscosity 20
Flavor
40
Absence of defects
20

Quality Control
It refers to the control of all variables encountered in the process of producing a satisfactory
reliable & economical product. It is used to predict the quality the processed food & then
control the process of producing a satisfactory reliable & economical product
Reliable & economical product
It is used to predict the quality of the processed food & then control the process so that the
expected quality for each batch. This means that the quantity specification must be written &
agreed by the by the control must be identified in the process. On control must be identified in
this process is an essential in any food processing business. The purpose of quality control is to

1. To protect the consumer from danger of contamination food & ensure that they got the
weight & quality of food they pay for
2. To protect the business from cheating by the supplier , damaged equipment & false
equations by the consumer & supplier
Quality assurance
Is taken up as the system of activities where purpose is to provide assurance that the overall
quality control limits (standards) are being meticulously and the product satisfies all the
requisites embodied in the intent of production
Quality reliability
It refers to the chance or probability at the marketed product will performs without problem or
failing specification & intended shelf life.

Constrains
In order to maintain food quality we have considered certain parameters:
1. Raw Material should be maintained as per specifications & accordance to need. Food
processing industry should be able to utilize over market and entire food commodities only
if they dont improve the health of consumer.
2. Processing: processing is the safety of any processed food depends on how adequate the
processing is a function of time.
3. Environmental sanitation: control of environmental factors can be provided a major
contribution to the quality & safety of the processed food .The contamination can find their
entry in the finished products through many sources like equipment, packaging, transporting
material, machines and personal equipments. A special check has been exercised for the
rodent control, house fly, cockroaches etc.
4. Handling & Distribution; food products should be handled properly and the quality of the
product should be maintained during transportation, storage and packaging.
5. Consumer ; should be educated & about their rights & the type quality what they are
purchasing & nobody should be made to pay for the same service or commodities which he
is not receiving consumer standards are very important for any industry . Such standards
assure more significance. If the food processing sector involved aims & export & foreign
markets