Quality Quality is a combination of characteristics that have significance in determining the degree of acceptability of the product to a customer.

It is delighting the consumer by fully their needs and expectation. Quality is not scientific or technical word; there is no univocal definition of quality. Different philosophers (quality gurus) emerged to define quality in eighties. . uran (!""#) defined quality as a product performance that results in customer satisfaction and free from deficiencies; in short $fitness for use%. &imilalry 'rosby (!"(") had described quality as )complying with clear specification. &everal institutes also have developed the definition for quality. In I&* "### document quality is defined as desirable characteristics that a product or service must have. +or example, product must be reliable, useable and repairable whereas service should be courteous, efficient and effective. -he .merican &ociety for Quality control (.&Q') has defined the quality as sub/ective term for which everyone has his or her own definition. -echnically quality is the characteristics of the product or service that relate to its ability to satisfy stated or implied needs, and a product or service free from deficiencies. -he definition of quality can be implied to all 0inds of products and service. Institute of food science and technology (I+&-) refers quality as a degree of excellence, suitability for purpose, consistency of attainment of the specified properties of the food. +urther, Quality is inversely proportional to the variability. 1hen there is variation in the product properties, processing, then quality may not be reali2ed. In short quality can be defined as meeting or exceeding customer and consumer expectations3. -o define quality, terminologies such as +eatures, 4eliability, 'onformance, Durability, &erviceability, .esthetics, 5erception are used. In addition, another few more attributes can also be used for defining the quality; they are availability, delivery, maintainability, cost effective and price. Quality definition that has been described for the technical goods may not be applicable to agriculture products and food products. 5eri (6##7) developed the analytical model for the food quality and represented a set of requirement. -hese requirements are necessary to satisfy the needs and expectation of the customers in food and agricultural product. &afety requirement8 1hich are expressed as absence of ris0 factor for consumer. 'ommodity requirement8 1hich refer to the conformity of the product to its definition. 9utritional requirement8 1hich refer to the nutritional and health giving product properties. &ensory requirement8 1hich concern the sensory observable product properties. -he set of safety, commodity, nutrition and sensory requirements constitute the ma/or attribute for the product quality itself.

Quality concept -he quality is also defined in the various perspectives 5roduct based8 :igher level of some variable in the product is supposed to be higher quality. +rom the product based view point, quality is reflected in a quantitative difference of a certain desired. It is normally a customer who views quality in this concept. ;ser based8 Quality is defined as fitness for intended use. <ar0eting describes the user based quality to convey how well the product performs within its intended use. <ar0eters define consumer needs therefore user based quality is relevant for them. =alue based8 +rom this point of view quality product is one that offers greater usefulness at a comparable price. +or example, products with retail brands are often perceived as good quality because they have similar features to the .>brands at a lower price. -his is mostly reali2ed in designing because product designer consider the performance and cost to meet the mar0eting ob/ectives. <anufacturing based. -he quality can be described as conformance to specification as the outcome of engineering and manufacturing practices. 'onformation to product specification is the ma/or goal of production; therefore the production personnel describe manufacturing based definition of quality concept. Technical aspect of quality Quality of potential character, It is the property of a product or service which ash an inherent feature to distinguish it from the other goods or service. Quality of design (specification) It is the stringent or rigorous condition that the product or service must be planned to meet at any rate minimally the needs of the consumer. Quality conformance it implies that the manufactured product or service rendered must meet the standards selected in the design phase. Quality of performance: It is concerned with how well the product functions or service performs when put into the use. It measures the degree to which the product satisfies the customer.

Variables and attributes =ariables8 -he quality characteristics that are quantifiable, measurable, and expressed on a numerical scale are called variables.

.ttribute8 . quality characteristic which cannot be measured on a numerical scale but only either nominal scale or an ordinal scale is said to be an attribute. Quality attributes Quality attributes are the result of the various product properties which are noticeable by sensory observation or via communication, and in this way contribute to the quality perception.. -he quality attributes that are due to food also called intrinsic quality attributes 'ustomer3s expectation on food quality can be distinguished under the following attributes. !. &afety factors 6. 9utritional factors ?. 'ompositional factors @. &ensory requirement
idden quality attributes &uantitative attributes

Safety factors Food safety refers to the absence of hazards or the existence of hazard level within an acceptable risk. A hazard is a potential source of danger that may contaminate a food product. Safety factors include the absence of microbiological, chemical and physical hazards. Microbiological safety Microbiological properties are of fundamental importance regarding the safety aspects of food. Microbiological safety of the product includes that the food is free from harmful bacteria, moulds, parasite and virus. Actually microbiological properties of food are hidden quality attributes. To assess the microbiological quality, specified procedures and tests are required which depend on the type of food. Identification, isolation and characterization of yeast, mold and bacteria, coli form count, Total plate count etc are general microbiological tests.
Chemical safety azardous chemical in food can provo!e the adverse reaction in people. The disorder caused by chemical hazard is termed as food into"ication. In#ection of such food contaminated with hazardous chemical by human may pose the serious illness. $uch contaminants include pesticides residue, veterinary drugs, environmental contaminants, and pac!aging contaminants. %hemical safety is also a hidden quality attributes. The chemical safety of the product includes the food free from such harmful chemical. Physical safety

'ood can posses the physical safety issue if it has foreign ob#ect such as soil, stones, dust, metal, glass, fiber, plastic, #ewelry which is normally not present in food which can cause harm in human health. (hysical hazards can be easily seen by the consumers. 'ood free from such foreign body indicates the physical safety. Nutritional quality )utritional quality of a food indicates the nutritional richness. *ell balance of protein, carbohydrate, fat, vitamins, minerals and trace element are signs of nutritious food. %onsumer always wants to buy the nutritious food. Thus a food processor has always a challenge of producing the nutritious food. )utritional quality of food is also hidden quality. It is impossible to identify the nutritional quality of a food by simple sensory methods. $cientific chemical analysis, are necessary to evaluate the nutritional quality. Hidden quality &uality of food that cannot be detected by sensory method but has a strong influence on nutritional and safety aspects is hidden quality of food. The absence of nutritional quality and the presence of harmful or to"ic substances are parameters which are vital to the consumer. owever consumer is unable to #udge them easily. It is protected by government+s controlling act . idden quality cannot be easily detected and determined as they are present in minute quantity and do not effect the sensory quality of the food. They are highly significant regarding the nutritional and safety aspects of food. %ontents of protein carbohydrate, fats, vitamins and minerals are important regarding the nutritional point of view where as heavy metals, pesticide and insecticide residue, microbial contaminations and to"ins are related to safety aspects. $ome of these components are very effective in very small quantity. Their amount in food is e"pressed in I, -international units., ppb -part per billion., ppm -part per million., microgram and nanogram. idden quality attributes are important to a food processor and consumer because of their effect on human nutrition and health. Ma"imum limit for lead and arsenic in food is o./ppm as they are strongly to"ic. $imilarly minute quantity of iodine, fluoride, zinc is essential for the normal body functioning. $uch components in food are determined using the sensitive procedure and sophisticated instrument. Sensory Quality Sensory qualities of food are evaluated by sensory organs, such as eye, nose, mouth, hand. Appearance, color, flavor, smell, taste, aroma, odor, texture, touch etc are sensory quality of food. !valuation of these sensory qualities consists of "udging the quality of food by a panel of "udges. #he evaluation deals with the measuring, analyzing and interpreting the qualities of food as they are perceived by the senses of sight, taste, touch and hearing. $y the sense of sight, the size, shape, touch and color of food and other characteristics such as transparency, opaqueness, turbidity, dullness and gloss could be perceived. %ipeness and maturity of fruits and vegetable product is also "udged by color. Similarly strength of coffee and tea, appearance of tomato product is "udged in part by the color of these products. 0ther sensory organs, such as the nose and mouth are utilized to obtain the information on flavor, te"ture and mouth feel. $ensory evaluation may be used to reflect preference to the

quality of food at a given standard for the assessment of process variation, cost reduction, product improvement, new mar!et development and mar!et analysis. 0n the basis of customer+s acceptability, quality attributes such as e"ternal, internal and hidden are more important.

External .ppearance +eel Defects

Internal *dour -aste -exture

Hidden 1holesomeness 9utritive value &afety

Axternal quality attributes are those that are observed when the product is first encountered. -hese attributes are generally related to appearance and feel. -hey are perceived by the senses of sight and tough. Axternal attributes play an important role in a consumer3s decision to purchase produce. Internal quality characteristic are generally not perceived until the product is cut or bro0en. .cceptable levels of these attributes do affect the consumer3s decision. -hese attributes are related to aroma, taste, and feel (mouth feel, toughness) and they perceived by the sense of smell, test and touch. -he third set of quality attribute is the hidden attributes, which are more difficult for the customers to differentiate and measure. But the perception of these contributes the consumer3s decision to accept and to differentiate food products. :idden quality attribute include the wholesomeness, nutritive value, and safety.
Color and appearance:The first impression of a food is usually visual and a ma#or part of our willingness to accept a food depends upon its color and appearance. Appearance includes optical properties, physical form, and mode of presentation. 0ptical properties comprise color, gloss and transparency. The human eye can detect thousand of different color and color perception is a phenomenon unique to the individuals. The color of food may vary considerably from place to place and season to season depending upon numerous factors. %olor can serve a useful criterion for quality. 'urthermore color can be an indicator of the many types of deteriorative changes undergone by the food. The change of color during the preparation of food is a useful inde" of the required degree of coo!ing. %olor also provides a useful guide to quality control and is used by the food processor as a criterion for selecting the raw material. Maturity and harvesting criteria of fruits and vegetables is fi"ed according the color of the produce. %olor is the attribute which is sensed first, before touch, taste and smell. $o color will influence a person+s response to a food before he has touched or tasted it.

The characteristics color of raw food is due to natural pigment present in the plant and animal material. $ometime, artificial coloring matter is added during food preparation to achieve the desirable color and acceptability.

Measurements of color 'ood color can be evaluated with both of sub#ective and ob#ective method. $ub#ective method of color evaluation involves the human element as a deciding factor in the determination of color quality. Although human eye is e"tremely sensitive to small difference in color but its color memory is not reliable in the absence of reference color standard. %olor evaluation using standard color chart provide the meaningful result. 1idgway color chart, Marez and (aul color dictionary and ,$2A color standard are e"ample of some color chart. 1idgway chart is developed in /3/4. It contains ///5 color consisting of 56 hues. Marez and (aul dictionary was published in /357 and consists of 8796 colors and 96 charts. %olor in certain food, i.e. tomatoes, apple, butter, peaches, sauer!raut, beans etc is evaluated with aid of ,$2A color standard. 0b#ective methods of color measurement involve chemical analysis and the use of certain instrument such as colorimeter, spectrophotometer, tintometer etc. 0b#ective method is used for quantitative color estimation li!e, chlorophyll, lycopene, carotene etc and these results are correlated with human li!e and disli!e. Flavor Appearance of food is important, but it is the flavor that ultimately determines the quality and acceptability of food. &o matter how safe, nutritious, inexpensive and colorful a food may be, if the flavor is undesirable, it is re"ected. !ven hungry and nutritionally deprived populations re"ect the food that has not the flavor of their choice. Flavors have insignificant nutritive value but they exert a great influence on food acceptance. Flavor is a sensory phenomenon depending upon taste, odor or aroma and mouth feel. Flavor is the combined sensation of taste and smell. Some constituents of food contribute to these sensations. Some of which may be present in high proportion some are present in low proportions. 'dor and smelling components are minor constituent of food, usually non(nutritive and exerting their influence in very low concentration. #hey are labile and heat unstable compound. )atural flavoring materials have been used for long in the food preparation. :ut now a day artificial flavoring matters are in increasing use because of high cost of natural flavoring. Thousand of flavors are now being used as food additives. The sensation of taste )t is well recognized that there are four basic tastes i.e. sweet, sour, bitter and salty. #he taste buds sensitive to each taste is located in the tongue. Sensory evaluation of flavors for analytical purpose is limited to the sensation of taste and smell. #aste refers to the ability of taste organs to perceive and recognize the four basic tastes sweet, sour, salty and bitter. #hese taste qualities are independent of one another and are analogous to the skin senses *touch, warmth, cold and pain+. #he taste sensation is therefore responsible for chemical stimulation. #he components of food responsible for taste are non(volatile compounds. #hey must be in solution or dissolve in saliva to produce taste response. #aste is sensed by the buds which lie mostly in the grooves on the upper surface of the tongue. #he taste bud consists of sensitive cells, from which hair like structure emerge through the pore of the

taste bud and make contact with the stimulating substance. #he message is then sent back through one of the nerves of taste to the brain. #he sensitivity to different taste is not uniform all over the tongue. #ip of the tongue is more sensitive to sweet, the back of the tongue is to bitter substances and the lateral *edge+ is to salty and sour taste. ,owever there is a considerable overlap 'ig. Area of the different taste sensitivity of the tongue

Taste factors A number of factors influence the sense of taste. #aste is affected by temperature. #hus, a sugared drink appears sweeter when hot than cold. -emon drink is sourer in hot than when cold. #ea and coffee appear to be bitterer in cold than when hot. #hese effects are due to the variations in the sensitivity of taste bud to temperature. Some substance taste different to different individuals. #he inability of person to taste some substance is genetic one. .epending upon one/s ability to taste phenylthiocarbamide *0#1+ person is classified as tasters and no( tasters. 2hen substances of two different tastes are mixed the intensities of their taste change and suppression of individual taste occurs. #he sensitivity of taste also depends upon the concentration of the substances. ,eavy smoking, excessive alcohol intake and many drugs deteriorate the taste sensation. Age and sex of person has no significant influence on taste response. The odor and smell sensation #he odor or smell plays a prominent role in most flavors. 'ne can experience thousand of odor sensation. -ike taste, smell or odor is recognized by receptor cells called olfactory cells. #here are many million of them in the upper part of nasal cavity. 'dor and smell in food is evaluated by both of sub"ective and ob"ective methods. Sub"ective or sensory method of smell and odor evaluation involves the smelling of the product. Smelling is done best by inhaling strongly through the nose for a period of 3to 4 seconds with both nostrils opens. For smelling the unknown sample or specimen, first wave a little of the aroma by hand towards the nose then sniff slowly and continuously. Avoid the strong smelling as it may in"ure the smelling sense. .ifferent types of odors are spicy, flowery, fruity, resinous, fermented, chocolaty, burnt, foul, putrid, rancid, metallic etc. 'b"ective method of odor detection is not so simple. #he odor and smell component are in very small amount. )t is impossible to identify and estimate these flavoring components through the chemical analysis. 1hromatographs and spectrophotometers are most commonly used instrument for the detection of odor and smelling components. #hese instrument can measure very small concentration of these components Texture and Rheological properties The Texture sensation In addition to appearance, taste and smell, the te"tural aspects of food contribute to flavor and mouth feeling. (rimary te"tural aspect, such as hardness, cohiveness, viscosity, and elasticity, and secondary characteristics, such as brittleness, chewiness and gumminess all contribute to food acceptability and taste. %onfectionary made from same sugar syrup difference in taste because of difference in their te"ture. Ice;cream made from the same ingredient has different acceptability depending whether the product is soft, coarse or fine. Tomato paste made from same tomato #uice is accepted or re#ected depending upon the viscosity and consistency. Measurement of texture and rheological properties #he texture of food is an important factor in its acceptance. #he textural properties include the mechanical properties of hardness, cohesiveness, adhesiveness, chewiness, crispness, gumminess,

viscosity and elasticity *spring ness+. A number of instrumental methods are available to evaluate the texture of various foods. #he tenderness of meat is an important quality for consumer acceptability. #he tenderness of meat is tested by measurement of structure of meat with penetrometer. #his instrument gives an idea of how easy or difficult it is for teeth to bite into a piece of meat. A more commonly used device to measure tenderness is an apparatus which measure the force needed to cut the meat in simple shear and estimate the force necessary to chew the meat. #he texture of fruits and vegetables are evaluated by a number of methods. A puncture is used to evaluate the firmness of the fruit. )t measures the amount of force required to penetrate the sample to a specific depth. A shear press is used to study the tenderness of fruits and vegetables. Some characteristics of food depend upon their rheological properties. %heology is the science of flow and deformation of materials, both liquids and solids. #he aspects of rheological property are viscosity, elasticity and plasticity. 5iscosity or consistency is an important factor in influencing the quality of a large number of food products. #he acceptability of food, like salad, cream, tomato paste, "am, "elly mayonnaise, syrup and fruit pulps depend upon their consistency. 6easurement of viscosity is also important in the processing of food. A number of instruments are available for the measurement of viscosity and types of the instrument used depend upon the nature of food. Solids do not flow. ,owever, some solids can be deformed by force and they recover when the force is removed. #his is elasticity. 7el like those of pectin, gelatin, and starch baked custard and rennet curds are example of elastic solids. 0lastic resist the flow until the force is applied. 8nlike elastic, plastic flow is reversible. Te"ture of dough and batters determine the quality of finished products. The consistency of batter is determined by a line spread apparatus which indicates the nature of the dispersion of incorporated air. The consistency and stability of dough are measured with a farinograph which measures force required to turn the mi"ture blade at a constant speed during the mi"ing of the dough. A micrograph may be used for this purpose. #exture of baked products, such as pastries, cookies, crackers, are evaluated by shortometer. #he instrument measure the force required to break the product. A compressimeter is used to evaluate firmness of bread crumb or softness of a baked product. Te"ture as perceived by human being is a composite of characteristics. To arrive at a te"tural profile, different instrument have to be used. )ew instrument have been developed which evaluate the more than one characteristics constituting the food

1ompositional quality The chemical or compositional quality covers the food composition, such as moisture, total soluble solids -T$$., total solids -T$., insoluble solids, acidity, salt, sugar, crude fiber, protein, fat, carbohydrate etc. The chemical composition of food has strong influence on sensory as well as other properties of food. %hemical characteristics of food are determined following the standard analytical procedure. $ome of these chemical character can be correlated with the consumer li!e and disli!e , such as salt content, sugar content, acidity etc.
hysical quality (hysical character of food is associated with weight, volume, density, bul! density, refractive inde", viscosity, shape, size, te"tureetc. some of the physical character are

directly related to human li!e and disli!e, such as shape, size, te"ture, volumeetc. <arious instrument, machine and equipments are used for measuring the physical character of food. <arious food products are standardized for different physical properties.

Food additive ='ood additive> means any substance the intended use of which results or may reasonably be e"pected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food. $weeteners to sweeten foods or in table;top sweeteners? %olours adding or restoring colour in a food? (reservatives prolonging shelf;life of foods by protecting them against deterioration by micro;organisms? Antio"idants prolonging shelf;life of foods by protecting them against o"idation e.g. fat rancidity, colour changes? $tabilisers to maintain the physico;chemical state of a foodstuff? @mulsifiers to maintain the mi"ture of oil and water in a foodstuff.

'ood additive does not include (esticides, drugs, colour additives. 0n $eptember 6, on /39A, the ,$ government enacted the food additives amendments to the 'ederal 'ood, 2rug, and %osmetic Act of /35A. This amendment covers both intentional and incidental additives to protect the health and welfare of the food consuming public. The current law states that no additive can be used in food unless and until the 'ood and 2rug Administration -'2A. is convinced by through scientific evidence that such additive is safe at the intended level of use in the intended food. 'ood additives proved safe by the scientific evaluation or from e"perience based on long time common usage in food were generally recognized as being safe by ac!nowledge e"perts. These =generally recognized as safe substances have been referred by the abbreviation. A food substance that is not subject to premarket review and approval by FDA because it is generally recognized, by qualified experts, to be safe under the intended conditions of use B1A$ Cist of B1A$ materials covering appro"imately 677 such substances were published -httpDEEwww.fda.govE'oodEIngredients(ac!agingCabelingEB1A$E$%0B$Eucm7AF/7F.ht m.. Typical B1A$ substances included were the common spices, numerous flavorings materials, ba!ing powder, chemicals additives such as sulpher;di;o"ide, sodium benzoate, nitrate and nitrite sodium bicarbonate and monocalcium phosphate, fruit and

beverage acid, gummy substances such as agar;agar and gum !araya, emulsifiers, stabilizers colorings, flavoringsetc. Many B1A$ substances are actually food in their own right. Any food additives included in the B1A$ list can be banned if it shows the to"icological effects or leaves doubt about its uses in human health. %yclamate was included in B1A$ list but in /363 it was banned because of its to"ic effect on human health. )ew to"icological findings in some food additives produced the evidence disproving or even seriously challenging their safety. The '2A is always directed to reconsider the safety of food additives whether they may be B1A$ or non;B1A$. This review is currently underway. A substance removed from the B1A$ list may be placed under more rigid control of its use or prohibited from further use. In /388, based on new to"icological data, the '2A initiated the banning of saccharine from the further food use. Thus the safety aspect of any food additive is sub#ected to continued review in the light of new scientific !nowledge and other factor.

In the case of non;B1A$ substances, approval by the '2A is granted upon the submission of scientific data clearly showing that the intended chemical is harmless in the intended food application at the intended use level. The '2A then sets limits with respect to the !ind of foods in which the additive may be used and the ma"imum concentration that may be employed. %hanges in food additive status are published in

the 'ederal 1egister of '2A. (resently a number of previously approved non;B1A$ substances are under intense investigation. !egislative aspects of food additives An expert committee made by FA' and 2,' defined that, food additives are non nutritive substances added intentionally to food, generally in small quantity, to improve its appearance, flavor, texture and storage properties. #his definition excludes the substances added primarily for their nutritive value such as minerals and vitamins. 'ver 4999 different chemical compounds are used as food additives. #hey are categorized as different groups, such as antioxidant, chelating agent, coloring agent, curing agent, emulsions, flavor enhancers, humectants and anticaking agent, leavening agent, flour improvers, non( nutritive sweeteners, p, control agent, preservatives, stabilizers and thickeners, clarifying agent, texturing agent etc. 8se of food additives, as well as their number is increasing with years. 8se of additives has not only help to, produce the more food but also help to protect what is produced until it is harvested, processed, marketed, brought and eaten. 8se of additive has made it possible to feed an increased population in a better way than before. )n the advanced countries of the world, the use of food additives has been resulted increased in the food items from :99 in ;:<; to =>99 in ;:=>. "dditive and food safety Although most of the food additives are harmless, the rapidly increasing number and type of chemical added to our food has increased concern regarding their harmfulness. #heir use has provoked many emotional responses from consumer. #here are some consumers who strongly believe that all chemicals in food are bad and we should eat only natural foods. #here are others who do not become worry about the use of food additives. #hus it become necessary, if food additives are safe, how to protect the consumer from the unsafe use of additives. #here are many types of food hazards. 6illion of people in the world die every year due to microbiological hazards cause by unsanitary food handling practices. #here are nutritional hazards due to poor intake of important nutrient, due to poverty, ignorance, indifference and misinformation. #here are environmental pollutants due to pollution in water. Some food contains the natural toxicants. #hey cause harm when consumed in large quantity. 0esticide residues in food also cause health hazards. 'f all food hazards, microbiological and nutritional hazards are far greater than others, but they are widely ignored. #he hazards from food additives are remote and small? yet they receive the most attention of consumers, administration and others. $ut benefit achieved by the use of 7%AS food additives is far greater than their small unwanted effect? therefore the use of food additives should be continued. Evaluation of safety .uring the evaluation of safety aspects of additives, it has to be proved that harmful effects have not occurred with the addition of additives. As it is difficult to carry out toxicity studies with human beings? so experiments are carried out with the animal. #he simplest way to express toxicity is by the value of -.>9, i.e., the dosage *lethal dosage+ necessary to kill >9@ of a population of test animals under stated condition. #he four following types of toxicity studies are employed ;. Acute toxicity or single dose experiment. 3. Subacute toxicity or multiple doses experiments *.aily ingestion for days or weeks+. 4. 1hronic toxicity *daily ingestion for weeks to month or year+

<. Studies of carcinogenicity, mutagenicity, teratogenicity and reproduction on test animal Acute toxicity or single dose experiment )n acute toxicity studies, groups of animal *two species+ are given a wide range of single dose of the additives orally or by in"ection into the blood stream. #hen -.>9 values in a specified period of time *3<hours, = days+ and abnormalities seen are observed, which may provide clues about the toxicity of additives. Subacute toxicity )n subacute toxicity taste, two or more species of animals *usually rats and dogs+ are used. #he duration of taste is :9 days. #he study is made at different dose levels. #he dose may vary near zero to sufficiently high to produce some adverse effects, after that study of the taste animal should be continued for several days. %egular evaluation of the state of the health of the test animal is made and physiological and biological tests are carried out. #hese studies help to determine the acceptable daily intake, in milligrams per kilograms of the body weight allowed for human being. Chronic toxicity (daily ingestion for wee s to month! 1hronic toxicity tests are conducted for duration of one to two year or long. &umbers of animals are used for number of dose and several physiological and biological tests are carried out. #his type/s tests help to determine the carcinogenicity *cancer causing+ mutagenicity *heritable change in genetic material+ of the additives. -ong term tests also help to study the effect of additives on the permanent structural or functional change induced on embryo and reproduction i.e., male or female fertility, litter size, litter weight, and the number of the surviving young. An additive which according to the above evaluation procedure is not harmful is considered safe in some countries and permitted as safe food additives. #he control of additive in food is being gradually improved and tightened and testing procedure is becoming more rigorous in the advanced countries of the world. #he laws regulating the use of additives are different in different countries. )n order to try to formulate food standards on an international basis, the FA' and 2,' have set up a permanent commission designated as 1odex Alimentarius 1ommission. #his commission develops the international and regional food standards including the food additives and contaminants with the hope of improving the food standards all over the world. Following the codex standard, different countries of the world have setup the marginal limit for the different additives and most of countries include the use of food additives as important part of their food law. "imitation of the of tests Tests for safety do not solve the entire problem associated with the use of food additives. Though the results of animal e"periments are very useful but there are several limitations. )ot all the biological species respond in the same way to the same compound. 'urther, metabolic pathways of several animals are not identical to those of man. In addition, a chemical that has been thoroughly tested and found to be harmless may react synergistically with other chemicals to produce the harmful or beneficial effects greater than with each of the chemical used. It is financially and scientifically not feasible to tests for all synergistic reactions with the many thousands, even millions of the natural and synthetic chemicals. Safety versus ha#ards

The benefits involved in the use of food additives are many, such as increased of shelf life, quality, nutritive value and economic saving. @ven if there is some ris! involved in the use of food additives it become necessary to accept it if the benefits are sufficiently great. 'ortunately, our body has possessed a multitude of mechanism for dealing safely with small amount to"ic substances from any sources. Thus from a rational stand point, the use of additive in food should be accepted when they serve some useful purpose. As one cannot live in modern society without them, we must ensure that their use is controlled so as to gain benefits. 'ood legislation of different countries has played the great role for restriction of the uncontrolled use of food additives. The condition of punishment is provided in the food law when there is uncontrolled use of food additives in the food. In case of )epal, )epal food law has provided this condition? and an authorized body deals such problem. The use of food additive beyond the prescribed limit would be illegal. In )epal, )epal food rules and regulation deals and control the illegal use of food additives. The prescribed limit of food additive in some food product is given below. #lass second preservative restriction$ #he use of class second preservative should be restricted to the following food in concentration not exceeding to the proportion given. -imits for certain preservative in certain food Articles of food 0reservatives 0arts per million ;. Sausage cereals and condiments Sulphur dioxide <>9 3. Fruit, fruit pulp or "uice for other product ((((((do((((((((( ;999 to 4999 4. fruit "uice concentrate ((((((((do((((((( ;>99 <. dried fruits ( %aisins and sultana (((((((((do((((((( =>9 ( Apricots, pears, peaches apples and 'ther fruits (((((((((do(((((((( 3999 >. &on( alcoholic wines, squashes, crushes, (((((((((((do((((( 4>9 fruit syrups, cordials, fruit "uices A. Bam, "elly, marmalade, fruit preserve, candied and so3 or <9 crystallized fruits benzoic acid 399 =. #omato and other sauces benzoic acid =>9 C. pickles and chutney benzoic acid 3>9 so3 ;99 :. $eer (((((do(((((((( =9 ;9. 1ider (((((do((((((( 399 ;;. alcoholic wines, ginger beer (((((do((((((( <>9 ;3. .ehydrated vegetables (((((((do(((((( 3999 ;4. .ried ginger ((((((((do(((((( 3999 ;<. cheese sorbic acid or its sodium salts ;999

;>. flour confectionary ((((((((((do(((((((( ;>99 ;A. Smoked fish ((((((do((((((( only wrapper is impregnated with sorbic acid

ood laboratory practices CD5 development Cood Daboratory 5ractice (CD5) regulations became part of the regulatory landscape in the latter part of the !"(#s in response to malpractice in research and development (4ED) activities by pharmaceutical companies and contract facilities used by them. -he malpractice included cases of fraud, but by far the most important aspects were the lac0 of proper management and organi2ation of studies performed to generate data for regulatory dossiers. -he ;& +ood and Drug .dministration (+D.) mounted a series of investigations in toxicology laboratories throughout the ;&.. -he results of these investigations revealed a situation that could only be dealt with by imposing binding regulations. -hese regulations are the CD5 regulations. CD5 regulations were first instituted by ;& +D., then by ;& Anvironmental 5rotection .gency (A5.); many other nations have since followed suit. In !"F!, the *rgani2ation for Aconomic 'ooperation and Development (*A'D) also published CD5 5rinciples, and these now dominate the international arena. -o date ?# countries (the member states of the *A'D) have signed an agreement binding them to *A'D CD5 5rinciples. *ther non>*A'D member states have also adopted the *A'D CD5 5rinciples. -he intent of CD5 is to regulate the practices of scientists wor0ing on the safety testing of prospective drugs (and other chemical or biochemical entities). CD5 is seen as a means of ensuring that scientists do not invent or manipulate safety data, and as a means of ensuring that studies are properly managed and conducted, thereby considerably increasing the chances of producing valid experimental data. CD5 compliance is a guarantee that safety data are being honestly reported to the registration authorities. +undamental points of CD5 !. Resources: organi2ation, personnel, facilities and equipment 6. Characterization: test items and test systems ?. Rules: study plans (or protocols) and written procedures @. Results: raw data, final report and archives G. Quality Assurance.

Main goal of OECD GLP To hel scientists o!tain results that are: " Relia!le " Re eata!le " Au#ita!le

" Recognize# !y scientists $orl#$i#e CD5 does not tell scientists what tests to perform, or what the scientific contents of a study plan (protocol) should be. CD5 requires that the scientists responsible for the organi2ation of studies implement clear structures, responsibilities and procedures in compliance with CD5 so that the test data are more reliable. CD5 helps scientists reduce the number of false negatives arising from their studies because the studies are standardi2ed and the variables are well documented. . false negative for a toxicity study is a set of results that falsely reports that a test item is not toxic when in reality it is toxic. CD5 also helps scientists reduce the incidence of false positives. 1hen studies are performed according to *A'D CD5 5rinciples, ?# countries of the world (*A'D member states), who have accepted the CD5 5rinciples, must recogni2e that the data from these studies have been generated under acceptable organi2ational standards. Aven non>*A'D member states are willing to accept the reliability of data resulting from CD5 compliant studies. Dimiting waste of resources is particularly aimed at limiting the use of animals. Ansuring high quality results concerns the validity of test data. Ansuring comparability means that better information can be obtained in order to allow registration authorities to decide between candidate medicines. <utual recognition of results refers to the fact that CD5 is an internationally accepted set of regulations for the conduct of studies. GLP #efines the $or%ing en&iron'ent un#er $hich the stu#ies are 5D.99ADHHH..which is why great emphasis is placed on the study plan (protocol) and to planned changes throughout the study. 5A4+*4<ADHH.this refers to the standard operating procedures (&*5s) which are a CD5 requirement. 4A'*4DADHHHi.e. the collection of raw data and the recording of deviations, if any, during the study. 4A5*4-ADHHH.one of the problems pre>CD5 was that study reports did not always reflect the study data accurately. .ssuring accuracy in the report has now become an essential part of CD5. .4':I=ADHHH.as studies may be audited many years after their completion, it is important that the study data, specimens, samples and reports are properly archived. <*9I-*4ADHH..monitoring by study staff, quality assurance personnel and national inspectors helps to assure CD5 compliance.

" F$#%S $N &$$' !"($R"T$R) R"#T*#+S #auses of accident, Accidents may happen in the laboratory because of several causes and some known causes of accidents are as followsD E Failure to follow the instructions. Failure to properly plan and conduct the action. E Failure to have protective devices. E )mproper design and construction of the building. E &egligence in using the safety procedures. E 0hysical handicap of the personnel. E 8se of defective device and equipment. E &ot to report the accident to the management with the fear of punishment. E &o proper follow up action on the safety advisement Safety consideration in the food processing pilot plant and quality control laboratories are extremely important. ,owever these considerations do not receive the attention in our country. )t is only when an accident occurs? a commission of in"ury is constituted to find out the facts leading to the occurrence of the accident. #he reports are submitted and matters end there. &either the follow(up action is planned nor any corrective measures of substantial nature taken. Safety in the plants and in the laboratories requires some kind of training and mental makeup of the people working in the premises and is not only limited to the personnel responsible for the safety. )t needs same attention as given to the research, teaching and analytical technique. #he person working in the laboratory must be fully aware of the information about the laboratory. )t must be emphasized that safety implications are very closely a function of design of quality. #he design should be meticulously planned by professionals and implemented strictly. #he laboratory, plant, stores, loading(unloading areas and cafeterias must be separate each other. #he laboratory should be equipped with running water and separate sinks for hand washing and cleaning purpose. #he number of working people in the laboratory and in the plant should be limited. #he plant and laboratory size should be designed keeping the number of workers in mind. 'ver crowding must be avoided. Safety hoods are to be provided with safety glass. #he working table should be at proper height with sufficient width and strength to hold the equipments and glass wares properly. !lectric outlets are to be provided under the strict supervision of qualified engineers, keeping in mind load and safety as the prime ob"ect. Separate electric lines must be provided for light and running of equipment. )f steam outlets are provided they must be faced down. #he pipes must be color coded for identification purpose. Accidents can be reduced if adequate and suitable information about the hazards and their consequences are provided. Automatic fire detection and control system must be installed in the building. )n laboratory involved with the food processing, different chemicals are stored. #herefore it is imperative that a suitable alarm system must be installed to fore warm workers of toxic, hazardous and bacteriological agents. Special provision should also be made for handling, storage and disposal of flammable liquids, compressed gas cylinders and hazards chemicals. !ach laboratory must be provided with eye washer, fire blanket, fire aid kit, respirator and a plan of fire escape exit in case the building which is a large one and multistoried. The dangers associated with the use of hazards substances in research and in routine laboratory wor! are greatly reduced when the operation are carried out in the

laboratories properly designed or adequately adapted for such wor!. azards substances may be grouped under a number of heading. They may be allergic, carcinogenic, corrosive, dermatitis, e"plosive, flammable, lachrymatory, pathogenic, poisonous, powerfully o"idant, powerfully reducing, radioactive, and teratogenic. laboratory design must ta!e account of the some basic featureD contaminant, cleanliness, ventilation, waste disposal, storage, security, control of personal, fire precaution and provision for an emergency. In certain cases additional special features are neededD for e"amples, shielding for radio active substances or sterilization for microbiological materials. %esponsibility for the safety of laboratories in an organization should exist in the individual/s supervision or instruction. )t is necessary that the responsibility of the safety is clearly decided and accepted. 2hen a laboratory suit is planned special consideration must be given to the following points. ;. #he segregation of laboratory suites from other non(laboratories areas. 3. #he separation of various level of potential hazardous within the suits. 4. #he provision of individual laboratories and ancillary rooms as appropriates for the operation to be carried out. <. #he provision of alternative exit in an emergency. >. #he design of the ventilation and drainage systems and the space necessary to accommodate them. A. #he need to install services so that much of the maintenance can be carried out without high hazard areas to be entered. =. #he provision of associated rooms out side the suit such as tea rooms and offices. The basic design features -alls and ceilings, #he wall and ceilings should possess smooth. )mpervious, readily cleaned surface to minimize the accumulation of dust and to facilitate decontamination, and they should be easily cleanable. #hey should be vermin proof and should have slow flame spreading characteristics. Floors, Floor should not flex under load and therefore are constructed preferably with a concrete base. Floor covering must be carefully sealed so that spillage and flooding can be contained Floor covering should be "oint(less or the "oint should be carefully welded. -or.ing surfaces, #he properties of ideal working surfaces in the laboratory include a hard scratch resistance surface, low porosity, good heat resistance, good resistance to staining, good chemical resistance, easy of decontamination and availability of virtually continuous surface or in large sheet. !aboratory furniture and fitting #he laboratory furniture must be designed and constructed so that any contamination can be removed easily and it must be so arranged that it does not impede egress in an emergency. 1racks and "oints should be avoided in working surfaces as well in chair and table. #he sinks in the laboratories must be designed and installed so that they do not harbor contamination. Selected stainless steel is an attractive material to use for sink and drainer unit. $ut it is highly attacked by certain chemicals.Sink should be provided with elbow or foot operated taps to reduce

the risk of transforming contamination. Special hand washing basin should be provided in clean side of the laboratory. 0ipe carrying the hazards material from the sink should be clearly labeled and sealed. #hrough the route of drainage system through a building, different risks may arise if a leak develops with consequent loss of containments of contaminated liquid. 2aste pipe should not be installed close to water supply pipe. !ighting Fluorescent tubes are generally required for laboratory lighting. A system of emergency lighting should be provided and in some instances it may be an essential. +lectric po/er )n addition to good practices required by the wiring regulation a labeled main switch should be provided near the exit of the laboratory so that the electrical power outlets can be switched off, independently of the lighting, in an emergency. )n some installation miniature circuit Fbreakers have been used both for circuit protection and as the means of isolating the socket outlets. &as supply Bas supply pipes must be fitted with non return valves because of the possibility of e"plosion if the compressed gas is forced bac! into the supply. The use of pressure relief valve also required Fire precaution Fire precautions are aimed at protecting personnel and properties against the effect of fire, and may be considered under the two main headingsD *;+ 0assive measures? building design and layout, choice of materials of constructionD *3+ Active measures, e.g. choice of alarm system, provision of fire fighting equipment, administrative organization. $oth types of facilities should be provided during laboratory installation !aboratory -indo/s and 0entilation 2indows ventilations and are most important and expensive provision in a laboratory. #he laboratory methods of windows and ventilation chosen depend upon the toxicity of the substances to be used and on the nature of the experimental work to be undertaken. Sufficient light and fresh air should pass through the window and they must be screened to prevent the entry of dust, dirt, pests, insects, birds etc. #he different methods of ventilation are *;+ 7eneral dilution ventilation. *3+ -ocal exhaust or spot ventilation. *4+ 0artial enclosures, i.e. fume( cupboards, *<+ special enclosure, i.e. glove boxes and safety cabinets $ther &eneral instruction and precaution )t is very important to follow the below mentioned instruction while you are working in the laboratory. ;.1are and cleanliness must be practiced by all laboratory personnel at all times. 3.1are should be taken to ensure that gas tap works efficiently and that no gas escapes when the taps are turned off. .o not attempt to find gas leaks by using a lighted match. 4.0aper should never be used to carry light from one burner to another. <.Smoking is not desirable in the laboratory. >.!lectric switches and connections should be repeatedly inspected and kept free from corrosion, so that no danger shall arise from short circuiting or due to the exposure of naked wire from which the insulation has been broken or corroded away. A.0roper disposal of waste from a laboratory is a problem of considerable importance. #here should be ample supply of beans of suitable size for disposal of solid materials such as? broken glasses, porcelain basin, filter paper, match sticks etc. #he beans must be cleared daily.

=.2hen a laboratory is to be left unattended for any length of time all electric switches, water and gases taps must be turned off. C.1orrosive, poisonous and radioactive substances are thrown with ample supply of water to dilute as can as possible. :.Always wear the apron, caps and mask when working in the laboratory. ;9. All bottles and containers should be labelled so that no confusion and error can arise. ;;. 0oisonous and dangerous chemicals should be stored separately in a locked cabinet or drawer ;3. !xplosive chemicals should be stored outside the building but close to the lab. ;4. #ray buckets or truly should be used during transportation of container. ;<. Adequately and conveniently accessible storage of both chemicals and apparatus are essential. ;>. #he floor space should be kept free from spillage, broken glasses, straw, and paper etc. as their presence may lead to accidents. ;A. 7as cylinder must be kept well away from heat source. ;=. .uring pouring the liquid keep the vessel well away from the body. ;C. 0ressurized gas cylinder must be kept upright using the suitable stand. ;:. 8se the glass rod during pouring of liquid from one glass to another. 39. 2hen diluting the concentrated acid always add acid to water kept in ice, add acid slowly with slow stirring 3;. 2hen &a', is dissolved in water great heat is evolved. 8se cold water and add &a', little by little. .o not handle &a', by unprotected hand. 33. 1orrosive, poisonous, volatile and offensive chemicals must be handled in fume hood or in separate cabinet. 34. !ther or any other volatile inflammable solvent should not be heated directly over a naked flame. 8se water bath or heating mental. 3<. 0oisonous, radioactive and offensive reagent never is pipette out by mouth, always pro( pipette should be used. 3>. )t is not advisable to use glass stopper in bottle containing G', and &a', as they stick and their removal involve the breaking of neck. 8se rubber stopper or polythene container. 3A. )n biological laboratory, when pathogenic microorganisms are handled, the work should be done in an area having controlled ventilation and safety cabinets. 0rior vaccination of the person will be better. 3=. )n case of emergency medical attention should be quickly obtained, first aid should be given to the person. A first aid cabinet should be accessible to all members and staffs. 3C. 8nfamiliar equipment must never be handled and any instrument must be handled according to catalog instruction. 3:. )nsoluble waste should not be thrown in the sink.

Sensory +valuation Sensory evaluation has been defined as a scientific method used to evoke, measure, analyze and interpret those responses to products as perceived through the senses of sight, smell, touch, taste and hearing. Sensory evaluation is quite often used in food science and technology to know the relation between physic chemical properties and sensory perception. )t is the study of finding out the consumer acceptance of the product.#he principles and practices of sensory evaluation involve each of the four activities mentioned in the definition. #o evoke in the sensory evaluation means that it gives the guidelines for the preparation and serving of the samples under controlled conditions so that biasing factors are minimized. For example samples are labeled with random number so that people do not form "udgment based on labels bur rather on their sensory experiences. #o measure in Sensory evaluation explains about numerical data which are collected to establish lawful and specific relationship between product characteristics and human perception. For example how strong a product may taste or smell. Analysis is the critical part of sensory evaluation. .ata obtained from the human observers are often highly variable. #herefore, proper analysis is essential to express the data in the meaning full result. #he results are then interpreted based on the background, implication for the decision, action to be taken. #herefore a person, who carries out the sensory test must have understanding of evoke, analyze, measure and interpret. 'b"ective of sensory evaluation #o select qualified "udges and study human perception of food attributes #o correlate sensory measurement with chemical and physical measurement. #o study process effects or ingredients distributions. #o evaluate quality of food stuffs. #o determine consumer/s reaction, acceptance and preferences. #o ascertain whether the quality can be represented by a simple numerical index or whether it is multi dimensional. ,elp to establish standards of raw or processed foods. #o grade products according to some agreed quality classification system. 7ood sensory test will minimize the errors in measurement and errors in conclusion and decisions. Since sensory evaluation is the science of measurement it is concerned with precision, accuracy, sensitivity and avoiding false positive results. 0recision in sensory evaluation means that the test is repeatable. So as to achieve precise result interest, minimization of extraneous influences, control sample preparation and presentation are taken into consideration. )n the sensory evaluation, accuracy of a test is extremely important. )n the sensory testing, the rest result should reflect the perceptions and opinions of consumers who might buy the product. #he result of sensory test should generalize to the large populations.

0ractical requirements for conducting sensory test areD #rained panel members, testing laboratory, sample preparation and presentation, techniques for sampling and testing, testing time and design of the experiment and analysis of the result

#rained panel members #he requirement of the ideal panel member? good health, ability to discriminate easily between samples with appreciable difference in taste and smell, high personal integrity, interest in sensory analysis of samples, willingness to spend time for the sensory evaluation. #rained panelist are identified by testing the samples with varying taste and smell. 'nly those who are successful in preliminary tests should be selected for more intensive training in different method of analysis. #esting laboratory #he sensory evaluation laboratory consists of three separate units,;+ the reception room where the panel members meet the person in charge of the laboratory and get acquainted with the type of samples to be tested. 3+ #he sample preparation room which is clean and well equipped for the preparation and serving of samples 4+ test booth carried out by the panel members. #he entire testing laboratory or at least the test booth area should be air conditioned and free from noise and extraneous odour. 2henever the samples with differences in colour are tested, coloured lights should be used to mask the colour of the samples. Sample preparation and presentation #he methods of preparing the samples and the most appropriate way of presenting them have to be determined by the scientist in charge of the laboratory. #he method used should be uniform so as to avoid variation between batches of the same sample. Sample must be prepared and presented in a hygienic way. #he temperature of the test sample should be kept at optimum level and kept constant during the test. Stainless steel forks and spoons can be used for tasting the sample. #echnique for smelling and testing For odour test of food products, a special technique is frequently used to perceive the aroma clearly. Smelling is done with short, rapid sequence of short sniff. #asting of coffee or tea or fruit "uice is done by slurpingone teaspoonful of the liquid. $y the slurping technique, the same effect is produced as by swallowing. 2inend milk tastes usually roll the liquid on their tongue so that the liquid reaches all parts of the tongue where taste buds are located.

#esting time and fatigue For getting uniform results the testing should be done at a time when the panel members are fresh. #he best time for conducting tests is between ;9 am to ;3 noon in the morning. #oo many samples should not be given as they may produce fatigue in the panel members a vitiate the results. .esign of the experiment and statistical analysis of the results #he distribution of samples for testing should be done according to statistics design with the help of a statistician. !xperimental errors and biase can be minimized using statistical design for the distribution of samples. #he results should be statistically analyzed. #ypes of sensory test .iscriminatory or difference test .ifferent test are used only to determine whether a detectable difference exists between two or more treatments without indications of preferences. #hese methods are usually used in quality control and in % H.. #he most common different test are 0aired test .uo(trio test #riangle test

0aired comparision #his method is used to detect differences among good samples and can be accomplished only direct comparisons are made. For the paired comparison procedures, sample may be submitted

with a reference sample which is immediately followed by a unknown sample. 0anelist is required to indicate whether the unknown sample is different from reference sample. #he two samples may also be presented simultaneously and the panelist in this case is required to state whether two samples are same or different. .uo trio #his method is essentially a paired comparison method but three samples are used. ,ere the panelists presented with a reference sample which is then followed by second and third sample both which are unknown. #he panelist is then required to indicate which of the two unknown is like the reference sample. #riangle test #he triangle method differs from the .uo(trio that three samples are provided. All the three samples provided are uknown. #he two samples are identical and on is odd. #he panelist is required to identify odd sample from the identical sample.

II. RATING TESTS

#he test described in this section yield more quantitative data than those described in section ) can be used for the analysis of more than two samples at the same time.

2.1 Ranking test

#his test could be used for comparing up to A samples. #he samples are coded alphabetically and the panel members will be supplied with intensity scores. #hey will look for one characteristic of the product, e.g., sweetness, acidity, rancidity, etc. a control sample also can be given along with the test samples. #he numerical scores assigned for the intensity of the taste or aroma or rancidity are as followsD 9I nil ;I weak 3I medium 4I strong <I5ery strong #he results are presented as followsD #est product( %econstituted milk. #he samples are to be given numerical scores for the degree of rancidity as indicated in #able 3A.>

Table 26.5 Result of Rancidity tests

Sample NO.

Rancidity score

A B C

! " G

2.2 Single sample test T#is test is used for e$aluation of products %#ic# #a$e lin&erin& after'taste or fla$or( precludin& t#e tastin& of second sample immediately after t#e first. T#e panel member is as)ed to indicate t#e intensity of a particular c#aracteristic( e.&.( rancidity( astrin&ency( etc. %it# trained panel members( t#e results of t#e samples e$aluated at different times can be used. T#e intensity scores are e*pressed as follo%s+ ,ntensity score+ %ea)-1. moderate-2. stron&-/. $ery stron&-0. T#e results are &i$en in t#e Table 26.6. Table 26.6 Results of sin&le sample test 1roduct A B C ,ntensity score Comments

2.3 Two sample difference test T#is test is an impro$ement on paired comparison test described in section I and &i$es t#e difference bet%een samples in a more 2uantities %ay. "our pairs of coded samples are &i$en to t#e panel members. T%o pairs %ill contain one control sample 3C4 and one test sample 3T4 %#ile t%o pairs %ill contain t%o control samples 3C4.

T#e panel member may be as)ed to &i$e t#e de&ree of difference bet%een t#e pairs numerically as follo%s+ Degree of difference Numerical score 3de&ree4 No difference Sli&#t difference 6oderate difference 7ar&e difference 5 1 2 /

,n addition( t#e panel members may be as)ed to &i$e t#e direction of difference bet%een pairs as follo%s+ Direction of Difference !2ual to control 8 ! Superior to control 8 S ,nferior to control 8 , T#e results are presented in Table 26.9. Table 26.9 Results of t%o sample difference tests Sl. No. 1. 2. /. 0. Code no. of 1airs A( B C( !( " :( ; C( T1 C( C C( T2 C( C Samples e&ree of irection of difference difference

2.4. Multiple sample difference tests

,n t#is met#od( more t#an t%o samples can be compared. T#e panel members are ser$ed 5'6 samples. One sample is a )no%n control 3C4. T#e panel members are as)ed to compare t#e code test sample %it#

t#e )no%n control 3C4 sample. One of t#e coded test samples %ill be identical %it# t#e control and %ill ser$e as a blind control. T#e de&ree of difference and direction of difference %ill be &i$en by t#e panel members as indicated belo%+

e&ree of difference

irection of difference

ifference from t#e control None Sli&#t 6oderate

Score 5 1 2 !2ual to control 8 ! Superior to control 8 S ,nferior to control 8 ,

T#e results are presented in Table 26.< T#e =blind control> %ill ser$e as a c#ec) on t#e accuracy of t#e panel member. ?#ate$er score allotted to t#e =blind control> %ill #a$e t#e deducted from t#e scores assi&ned to test samples.

Table 26.<. Results of multiple sample difference tests Code of samples A 3control4 B 3Test 14 C 3Test 24 3Blind control4 e&ree of difference 3score4 irection of difference

! 3Test /4 " 3Test 04 : 3Test 54 ; 3Test 64

2.5. Hedonic scale T#is test %as used by t#e @uarter 6aster "ood and Container ,nstitute of t#e A.S. Armed "orces for ascertainin& t#e =li)es> or =disli)es> for $arious dis#es by t#e soldiers 31eryam and 1il&rim( 1B594. T#e test can be used to ascertain t#e acceptability of $arious dis#es in army mess( student #ostels( etc.( so t#at food %asta&e can be a$oided and psyc#olo&ical satisfaction of t#e persons in$ol$ed can be ac#ie$ed. ,t can also be used in researc# laboratories to ascertain t#e acceptability or ot#er%ise of ne% products. T#e ;edonic scale is &i$en in t#e Table 26.B. Table 26.B. ;edonic scale for acceptability of food products 1. 7i)e e*tremely 2. 7i)e $ery muc# /. 7i)e moderately 0. 7i)e sli&#tly 5. Neit#er li)e nor disli)e 6. isli)e sli&#tly 9. isli)e moderately <. isli)e $ery muc# B. isli)e e*tremely 15. Comments

2. . !umerical scoring test ,n t#is met#od( a scorin& system is used to e$aluate t#e 2uality of t#e product. T#e panel members are supplied %it# t#e scorin& system and as)ed to e$aluate t#e food products and assi&n scores. Scores for t#e o$erall acceptability of t#e product may be assi&ned as &i$en in Table 26.15.

Table 26.15. Score card for o$erall acceptability of t#e food products Ratin& !*cellent Numerical score 155

:ood Cery fair "air 1oor

<5 65 05 25

A score sheet in the general form as shown in Table 46./7 is not satisfactory by real quality evaluation. 'requently, the main characteristic of the product are also evaluated in addition to overall acceptability. The important characteristics for meat are tenderness, #uiciness, te"ture and flavor. $cores can be given for these characteristics. $cores for tenderness and #uiciness are given in Table 46.//. Table 26.11. Scores foe tenderness and Duiciness in meat Tenderness Cery tender 6oderately tender Sli&#tly tender Neit#er tender nor tou&# Sli&#tly tou&# 6oderately tou&# Cery tou&# score Euiciness 9 6 5 0 / 2 1 Cery Duicy 6oderately Duicy Sli&#tly Duicy Neit#er Duicy nor dry 0 Sli&#tly dry 6oderately dry Cery dry / 2 1 6 5 score 9

2.7. Composite scoring test T#is test differs from t#e pre$ious test in t#at scores are &i$en for $arious 2uality c#aracteristics of t#e product suc# as color( consistency( fla$or and absence of defects and t#e total score is ta!en for the o$erall acceptability of t#e product. T#e met#od is useful. in &radin& batc#es of t#e same product and for ascertainin& t#e defect in t#e product in any one batc#. T#e panel( members are pro$ided %it# t#e score card and a control product alon& %it# test products for scorin&. T#e scores &i$en to products li)e apple Delly( &ua$a Dam or oran&e marmalade are &i$en in Table 26.12. Table26.12. Scores for 2uality c#aracteristic in fruit Delly( Dam and oran&e @uality Scores A B C ! marmalade

Color Consistency "la$our Absence of defects Total

15 05 /5 15 155

III. SENSITIVITY TESTS 3.". Sensiti#it$ t%res%old test Sensiti$ity tests to assess t#e ability of indi$iduals to detect different tastes( odours( and feel t#e presence of specific factors( e.&.( bite principle or astrin&ency is used to select and train panel member for e$aluatin& t#e 2uality of products containin& spices( salt( acid and su&ar( e.&.( tomato )etc#up or sauce. "or t#is purpose( t#res#old test for t#e reco&nition of basic tastes or odours are employed for selectin& t#e panel members. T#e t#res#old $alue is e*pressed numerically as s#o%n in Table 26.1/. Table 26.1/. ,ntensity scale for different primary tastes

5 8 none or taste of pure %ater 1 8 different from %ater but taste 2uality not identifiable 2 8 t#res#old $ery %ea) 3taste identifiable4 / 8 %ea) taste 0 8 medium 5 8 stron& 6 8 $ery stron& 9 8 e*tremely stron&

T#ere are t%o different t#res#olds+ 314 Stimulation t#res#old and 324 ,dentification t#res#old.

Stimulation t#res#old+ ,n t#is state( t#e panel member reco&niFes t#e taste to be different from pure %ater nut is unable to identify t#e taste due to #i&# dilution. ,dentification t#res#old+ ;ere( t#e panel member is able to identify t#e taste 2uality. T#e concentration of standard solution for different primary tastes to be &i$en for t#e test is &i$en in Table 26.10. Table 26.10. Solutions containin& $aryin& molar concentrations of sucrose( NaCl( citric acid and caffeine Sucrose 5.5552 5.5550 5.555< 5.5516 5.55/2 5.5560 5.512< 5.5256 5.5512 5.1520 5.250< 5.05B6 5.250< 5.05B6 NaCl 5.5552 5.5550 5.555< 5.5516 5.55/2 5.5560 5.512< 5.5256 5.5256 5.1520 5.55/2 Citric acid 5.55555 5.5551 5.5552 5.5550 5.5556 5.555< 5.5515 5.5512 5.5510 5.5516 5.55/2 5.5560 5.5560 Caffeine 5.55555 5.5551 5.5552 5.5550 5.5556 5.555< 5.5515 5.5512 5.5510 5.5516

T#e panel member are supplied a series of bea)ers containin& increasin& concentrations of substances %it# one of t#e four primary tastes. T#e member %ill start %it# bea)er No. 1 and continue to taste solution s in ot#er bea)ers in t#e increasin& numerical order. T#e results are e*pressed in Table 26.15 in t#e form of scores &i$en in Table 26.1/. Table 26.15. Results t#res#old sensiti$ity tests %it# standard soluyions Solution No. 1. escription of taste Score

2. /. 0. 5. 6. 9. <. B. 15. 11. 12.

3.2. Dilution test ilution tests are used to detect odour due to added materials( e.&.( synt#etic fruit fla$or( or admi*ture of a processed material %it# c#aracteristic off odour %it# t#e natural product( e.&.( dried mil) po%der in fres# mil) 3toned mil)4. An interestin& $ariation of t#is test is t#e = ilution fla$or profile= test %#ic# is desired in t#e ne*t section. A mi*ture of fres# mil) and mil) reconstituted from %#ole mil) po%der in different proportions can be used. T#e intensity of odour of mil) reconstituted from %#ole mil) po%der s#ould be derected and e*pressed in t#e numerical scale s#o%n in Table 26.1/.T#e results are e*pressed in Table 26.16. Table 26.16. Results of dilution tests %it# reconstituted mil) Code no. of samples A 3Control( fres# mil)4 B C escription of 3score4 Numerical score

" : ;

IV. DECRIPTIVE FLAVOUR PROFILE METHOD T#is met#od %as de$eloped by Cairncross and SDostrom 31B554 and is bot# a 2ualitati$e and 2uantities description met#od for fla$or analysis in products containin& different tastes and odour( e.&.( tomato )etc#up. ="la$our> includin& taste( odour( feelin& factors includin& te*ture 3Table 26.194. Table 26.19. Components of fla$or 1. Taste - t#e four primary tastes 3s%eet( salty( sour( bitter4 2. Aroma /. "eelin& factors 3bite principle and astrin&ency4 0. Te*ture 3#ardness( softness( etc.4

An e*ample of t#e application of t#e met#od to t#e analysis of tomato )etc#up is s#o%n in Table 26.1<. "la$our Aroma components Cinnamon Clo$es Onions :arlic 1epper Taste Sour S%eet Salty ,ntensities 3score4 1 2 / 1 1 / 2 1

"eelin& factor

Bite 3c#illies( pepper( etc.4

v. DILUTION FLAVOUR PROFILE METHOD t#is met#od %as de$eloped by Til&ner 31B624. ,n t#is met#od( t#e different components of aroma( taste and feelin& factors are analyFed in steps bet%een t#e identification t#res#old and t#e undiluted from of t#e product. T#e ran&e of perception of eac# component is recorded. T#is met#od can be used for t#e e$aluation of tomato )etc#up and meat products. Til&ner studied t#e follo%in& scores %ere used+ 3a4 T#res#old( 1. 3b4 Sli&#t( 2. 3c4 6oderate( /. 3d4 Stron&( 0. and 3e4 Cery stron&( 5. A //G %ater e*tract of fres# canned c#opped #am %as prepared by blendin& 1 part of #am %it# 2 parts of %arm %ater in a %arin& blender and centrifu&in& t#e mas#. T#is //G e*tract %as diluted %it# pure %ater to obtain e*tracts of $aryin& concentrations ran&in& from //G to 5.<<G. T#e results are &i$en in t#e table 26.1B. as t#e data in t#e table illustrates( not only t#e intensities of eac# component are c#an&in& %it# different dilution le$els but also t#e se2uence in %#ic# t#ey are percei$ed. "urt#er( t#e intensity of a component can also become more prominent on dilution( e.&.( rancidity.

(unctions of )uality control #e art'ent* $ater* a#ulteration are $ritten in class. E+tra infor'ation on ,ACCP an# GMP is su lie# in the !oo%. -est of luc% for the e+a'.