Course:FNH200/Lessons/Lesson 03/Page 03.0

From UBC Wiki
Jump to: navigation, search

Fat and Sugar Substitutes - Sensory Perception of Foods

3.0 Overview

In this lesson, you will learn about ingredients that may be used to replace or substitute for fat and sugar components in foods. You will also learn about the factors that affect our perception of food quality, from the perspective of appearance, flavour and texture. We will examine the basic tastes and the food constituents that elicit those tastes. Flavour enhancers will be briefly covered in terms of what they are, how they function, and why they are used in foods.

Objectives

After completing this lesson, you will be able to:

  • compare and contrast the different types of fat replacers and alternative sweeteners used in foods.
  • discuss the role that sensory parameters play in our selection and perceptions of food

Optional Readings

  • Canadian Diabetes Association, 2018. Sugars and Sweeteners https://www.diabetes.ca/DiabetesCanadaWebsite/media/Managing-My-Diabetes/Tools%20and%20Resources/sugars-and-sweeteners.pdf?ext=.pdf
  • Fat Replacers, IFT scientific summary.1998. http://www.ift.org/knowledge-center/read-ift-publications/science-reports/scientific-status-summaries/fat-replacers.aspx
  • Kroger, M, Meister, K. and Kava, R. 2006. Low-calorie sweeteners and other sugar substitutes: A review of the safety issues. Comprehensive Reviews in Food Science and Food Safety 5: 35-47.
  • Réjeanne Gougeon, Mark Spidel, Kristy Lee, Catherine J. Field. 2004. Canadian Diabetes Association National Nutrition Committee technical review: Non-nutritive. Canadian J. Diabetes, 28(4):385-399.  http://www.everstevia.com/CandianDiabetesAsso.pdf