Evaluation of preserved food

1. Evaluation of
Preserved/ Processed
Food

2. Evaluation of preserved/processed food is best done if
one knows the characteristics of quality products. The
qualities to look for are the overall appearance, flavor
or taste, and texture. These are the criteria that will
determine if there are defects in the finished product of
processed food. A rubric is a good tool to use in
evaluating a finished product.

3. Overall Appearance
Appearance is determined through color, size,
shape, and consistency.

4. Flavor is the characteristic taste of sweetness,
tartness, spiciness, or bitterness by the mouth
feel and the aroma through smell.
Flavor or Taste

5. It is the surface structure such as soft, hard,
brittle, firm, oily, gummy, sticky, among others,
constitute the texture which is easily seen and
felt by holding the product.
Texture