The quality of a food product is determined by keeping in mind four types of characteristics that are indicated in the following:
Sensorial Quality – Aspect (look and color) – Taste (including odor) – Consistency (texture).
Sanitary Value (hygienic quality) - Amount of germs, bacteria, toxic substances (including unwanted residues), foreign bodies.
Nutritional Value (physiological quality) – Amount of nutrients – Digestibility – Utility – Diet aspect.
Utility Value (usage value) – Packaging – Deposit capacity – Conservation – Amount of proportion – Presentation.
Sensorial Quality
If you evaluate the final products, you might be able to find some defects that affect the aspect of the product, as well as the taste and texture. In the following we will give you some common problems that can come up in the elaboration of marshmallows and gummies. These should serve as a guide in order to control the products.
Desserts Recipes Ingredients, Equipment and Materials Marshmallow Elaboration Process Gummies Elaboration Process Quality Control Most Common Difficulties in the Elaboration of Marshmallows Some Common Difficulties in the Elaboration of Gummies Hygienic Quality Costs and Determination of Prices Site Map
