-
Saffron Flavour: The Golden Elixir of Culinary Excellence
Saffron’s legacy gleams as a radiant thread woven through the fabric of human history—an enigmatic journey that exudes allure. Its time-defying odyssey mirrors opulence, taste, and tradition. From antiquity to present-day kitchens, saffron’s indelible mark persists. It graced regal tables, symbolizing riches, and its aroma and taste enhancing generations of recipes. Saffron, a special spice, comes from the stigma of […]
Read more -
Sensory Evaluation of Food Products
Senses behaviour: Human body has 5 organs that help us in the process of sensorial assessment of a food product. These are (1) Eye – senses colour, surface and shape (2) Nose – senses taste, odour, aroma (3) Tongue – senses surface, taste, elasticity, hardness, roughness, crispness (4) Finger –surface, shape, elasticity, hardness, roughness, crispness and (5) Ear – crispness. […]
Read more -
Effect of Carbohydrates on Flavor Perception
Among the three macro-nutrients of the food matrix, carbohydrate provides energy to our body. Chemically they are made of carbon, hydrogen and oxygen. Saccharides are the basic building blocks of carbohydrates. Based on molecular weight, carbohydrates can be classified into four categories. Monosaccharides like Glucose, Fructose, Galactose etc. Disaccharides like Sucrose or Lactose Oligonucleotides like Raffinose Polysaccharides like Starch, Cellulose, […]
Read more -
Sensory Attributes of Fats
Among the three essential needs of human beings, food stands ahead of cloth and shelter. Food is vital for providing nutrition to our body. The macro-nutrients of food-matrix, like protein, fat, and carbohydrate, performs critical body functions. In our daily diet, fat is a chief source of energy by providing nine calories per gram. Fat is naturally occurring triglycerides whose […]
Read more -
Flavour and Protein interaction
When we talk about any food product’s food matrix, we refer to the nutrient and non-nutrients components and their relationships. Carbohydrate, protein, fat, vitamin, mineral, flavour etc., are some of its parts that arise in our mind. Among them, protein is one of the significant component having a prominent role in the food matrix. And this protein is considered an […]
Read more -
How some Flavours can easily connect with your mood
‘Sweet is Happy, and Bitter is Sad’- this is what a child would respond to when you ask the relation of flavour and mood. The mood is the way that you feel at a particular time when we are happy we say we are in a good mood. Often our memories are linked to food or its flavour, and they […]
Read more -
Caramelization Reaction in Browning
Have you ever wondered how sugar turns into delicious caramel when heated? Have you ever noticed how the crust of bread turns brown when baked? Have you ever thought how white potato turns brown when fried? The reason behind this magic is a browning reaction or, Maillard reaction. Browning reactions are very well known for the development of the brown […]
Read more -
Process Flavours
It is said that the sense of smell is the earliest identified sense of human being in history. When compared to the sense of other animals, the human is far more developed. This sense can help us to distinguish between various flavours and their combinations. A flavour is a substance which is a combination of certain aroma chemicals giving characteristic identity […]
Read more -
Technology to increase shelf life of flavours
The main principles for the development of encapsulated powder flavourings are for any one of three main reasons. To produce a flavouring with an increased shelf life To produce a flavouring with improved thermodynamic stability To produce a flavouring that is soluble in water Encapsulated Flavour Powders Firstly, an emulsion is made. This is done by combining the concentrated flavouring […]
Read more -
Flavours for reduced fat products
Consumer preference for a food product is dictated by its taste and aroma. Though health conscious consumers are on a lookout for low fat low calorie products, they are in no mood for bland tasting cardboard food. With public health organizations emphasizing on limiting fat intake to 30% of the total calories consumed, there is a need for low fat […]
Read more
- Pinned
- Recent
Flavours in Vegan Foods17 Sep 2021
- Sensory Evaluation of Food Products
20 Aug 2021
- Effect of Carbohydrates on Flavor Perception
25 Oct 2020
- Sensory Attributes of Fats
26 Sep 2020
- Flavours in Vegan Foods
17 Sep 2021
- Sensory Evaluation of Food Products
20 Aug 2021
- Effect of Carbohydrates on Flavor Perception
25 Oct 2020
- Sensory Attributes of Fats
26 Sep 2020
Blog Archive
-
2023
2021
-
September (1)
August (1)
2020
-
October (1)
September (1)
August (1)
March (2)
February (2)
January (3)
2019
-
November (2)
- Process Flavours
October (1)
July (1)
May (1)
March (2)
February (2)
January (1)
2018
September (1)
July (1)
May (1)
April (2)
March (2)
February (2)
January (2)
2017
November (2)
October (2)
Disclaimer
The statements, views, thoughts and opinions expressed on blog or social media are those of the author and do not necessarily reflect the official policy or position of Keva Flavours or its parent organisation. The company does not take any responsibility for the views of the author.