Question

Which of the following is not a major parameter in Sensory food evaluation?

• A. \(\text{Colour}\)
• B. \(\text{Length of the fibre}\)
• C. \(\text{Texture}\)
• D. \(\text{Smell and taste}\)

Hint:

Sensory food evaluation is based on human perceptions, including color, texture, smell, and taste, rather than physical characteristics like fiber length.

Answer 1

The Correct Option is B

Step 1: Understanding sensory food evaluation. - Sensory evaluation of food involves parameters like color, texture, smell, and taste, all of which impact how consumers perceive food quality.
Step 2: Explanation of incorrect options.
- Colour (A), Texture (C), and Smell and Taste (D) are key sensory parameters that affect the consumer's experience with food.
Step 3: Selecting the correct option. Length of the fibre (B) is not a sensory evaluation parameter, so the correct answer is (B) Length of the fibre.