Abstract
The quality of food products is determined by physical properties, chemical composition, the level of contaminants (microbiological and toxic substances) and sensory attributes. Consumers around the world demand consistent supply of quality food products that reflect the value of the price they pay for them. The nature of raw materials and ingredients reflect the quality of food products in the market. Raw materials as well as packaging materials should be purchased based on the quality specifications that suppliers should adhere to. This review aimed at highlighting the importance of using objective assessment tools and consumer/sensory evaluation in determining the quality and acceptability of new food products. Objective tests are used to measure one particular attribute of a food product rather than its overall quality. They are generally rapid, reliable and repeatable. On the other hand sensory methods measure the reaction to stimuli resulting from the consumption of a product. Sensory testing is often used to determine consumer acceptability of a food product and contributes to the design of quality systems hence considered as a technical support for quality assurance during food production. Not only that but also it helps to obtain feedback for making decisions and carrying out proper modification of a particular food product. Therefore objective methods and sensory evaluation are indispensable tools for routine quality control of new food products as well as the existing ones.
Highlights
Consumers demand consistent supply of high quality foods
Food quality may encompass parameters such as organoleptic characteristics, physical, functional properties, nutritional value and consumer protection from adulteration; on the other hand food safety is more associated with the content of various food chemical and microbiological characteristics.[1]
There is general view that food safety is of great concern especially when it comes to human health, and various efforts have been dedicated by several sectors to ensure that safer foods are obtained to the highest degree possible.[1]
Summary
Consumers demand consistent supply of high quality foods. Food quality may encompass parameters such as organoleptic characteristics, physical, functional properties, nutritional value and consumer protection from adulteration; on the other hand food safety is more associated with the content of various food chemical and microbiological characteristics.[1] Food safety can be measured via the examination of food items with regard to their microbial contamination, chemical contaminants or presence of physical foreign matter.[1] There is general view that food safety is of great concern especially when it comes to human health, and various efforts have been dedicated by several sectors to ensure that safer foods are obtained to the highest degree possible.[1]. The impact of this awareness often observed when consumers buy foods that are made by big companies rather than the smaller ones, as they believe that quality products are normally produced by big companies.[4] sensory evaluation as a daily routine to maintain safety and quality of food products.[8]
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