Essays on Palatability

Lab Report One

Write an abstract for the article “Effect of fat replacement on sensory attributes of chocolate chip cookies”. The abstract should be 250 words or less. The abstract should state the objective of the experiment, briefly describe the “methodology” used, state the main results and the conclusions of the experiment. (40 points) The objective of the experiment was to determine the palatability and overall acceptability of chocolate chips cookies made using fat replacement products and to compare their sensory attributes with those of cookies made with traditional fat. Gerber prune paste, Wonderslim brand fat and egg replacement were used as ...

1. Introduction

Taste is a chemical reaction from sensory response of four main taste perceptions sweet, bitter, sour and salt. In the pharmaceutical industry oral administration is the most popular method of drug delivery and most of the drugs elicit bitter taste. Taste is an important factor in determining the drug palatability which in turn is vital in ensuring the consumers compliance in taking the drug and hence effective chemotherapy. In addition, in the ever competitive market, organoleptic properties (test, mouth feel and smell) are vital factors in marketing of drugs. Thus taste masking technology is an important factor in ensuring high ...

Introduction

The tongue is comprised of small chemosensory receptors which detect different tastes such as sweet, sour or bitter. The information from the receptors is conveyed through the facial nerve, the glosspharyngeal nerve or the vagus nerve. The masking of the taste of the drugs is often done for several reasons. Key among these reasons is to avoid irritation of the stomach and the gut in addition to prevention of inactivation of the drug once it gets to the stomach.

The taste masking technologies can be grouped under three major categories which are: novel technologies, physical barriers, solid dispersion and ...

The video provided a great debate about the increasing prevalence of obesity in the United States and solving it by changing the menu of school cafeterias to promote healthy and well-balanced meals among students. Despite the good intentions of First Lady Michelle Obama to promote healthy diet among students, it is clear that the cafeterias are having a hard time attaining the required guidelines for the meals especially since the healthier the food, the more costly it gets. Another factor that the program was not able to consider is the palatability of the taste because children nowadays are more inclined to ...

Food manufacturers often use hydrogenated fats as functional ingredients to improve the shelf-life of food materials. The chemical process through which hydrogenated fats are produced is termed as fat hydrogenation. Essentially, this process involves addition of hydrogen atoms to a double bond existing between carbon atoms in a fatty acid chain, which turns unsaturated fats into saturated ones (Leigh). During fat hydrogenation, hydrogen gas is forced into unsaturated fats such as oils at a very high temperature (250 to 400oC) and pressure in the presence of a metal catalyst such as nickel, copper, zinc or platinum. The high temperature allows for the ...