Environment for Sensory Evaluation

Environment for Sensory Evaluation
One of the most important activities in any laboratory in the sensory assessment of samples, be they of aromatic chemicals, spices, natural extracts, flavorings or products containing these materials based on his reactions to their smell and flavor.

The methods used are frequently taken for granted as being part of normal experience but there are certain well based precepts that should be followed if the evaluation is to be effective. Perhaps the most important and yet the least observed if these is the need for complete concentration and an absence of distractions. The environment in which sensory judgment is reached is the most important. The essential requirements and optimum layouts of facilities suitable for sensory assessment of a wide variety of raw materials and end products also is the important factor.

Ultimately, the facilities provided depend on the budgetary importance that any company or organizations places on this respect of its technical program. Even if the facilities fall short of the optimum, it is usually possible to ensure that the test conditions are as natural as possible, that the assessor is at ease but not the over comfortable, and is quiet and free from external distractions, other provisions, such as air-conditioning and controllable lighting though desirable, are not strictly essential.

All too frequently, even, these minimum conditions are not available and much evaluation is carried out at the laboratory bench with other normal routines progressing in the immediate vicinity. This sort of environment is far from satisfactory for the making of a considered judgment in sensory attributes particularly where highly flavorful products are involved.
Environment for Sensory Evaluation

Nutritive Value of Fruits and Vegetables: Minerals and Vitamins

Nutritive Value of Fruits and Vegetables: Minerals and Vitamins
The nutritional advantage of fruits and vegetables is that they offer high concentration of micronutrients for a low expenditure of calories and fat. Virtually every national report of diet and health recommendations, recommend an increase in fruit and vegetable consumption to replace foods higher in calories and fat.

Fruits and vegetables are rich sources of vitamins, particularly A and C. It has been estimated that these crops provide 91% of the vitamin C and 62% of the vitamin A consumed in US alone. It should be noted that the importance if a fruit and vegetable as a source of a nutrient is a function of both the concentration of that nutrient and the amount of that item is consumed. Thus carrots, leafy greens vegetables, and sweet potatoes are good sources of vitamin A by virtue of their high concentration of the nutrient. Likewise, citrus fruits, pepper and tomatoes are good sources of vitamin C because of high concentrations. Potatoes while lower in vitamin C concentration are also good source of the nutrient because of the large amount of potatoes consumed. In addition, certain crops are good sources of folic acid, niacin, thiamin, and vitamin B6.

Fruits and vegetables are relatively high in mineral content, particularly potassium, magnesium, iron and calcium. Unfortunate, the amount of these minerals in plant products is not good indication of their nutritive value. The bioavailability of these micronutrients is more important that the actual concentration and the bioavailability of minerals in fruits and vegetables tend to be low, primarily because of the presence of interfering substance. Bioavailability of nutrients depends on the chemical form of the nutrients and the presence of interfering substance.
Nutritive Value of Fruits and Vegetables: Minerals and Vitamins