ABSTRACT
Whether working in product development, quality control, or process design and scale-up, color, texture, and sensory testing play an integral role in manufacturing the best products. The three major aspects related to the overall acceptability of a certain food are color, texture, and flavor or taste. The color of cereal-based foods is the first contact point with the consumer. This attribute can be objectively or subjectively judged. The rheological and textural properties of foods throughout their expected shelf life also greatly affect acceptance. Textural properties are measured with empirical or fundamental tests or with trained panelists. These physical properties closely relate with the acceptance and preference of foods. Sensory testing with trained or untrained panelists has the advantage of judging the main parameters related to the quality of prepared foods: color, texture, aroma, flavor, and overall acceptability. Sensory testing is also critically important for product development, research, and quality control programs.
