Organoleptic Properties of Food

Organoleptic means making an impression on an organ of special sense: sight, hering, feeling, smell, and taste. The physical and chemical characteristics of food are stimuli for the eye, ear, skin and muscles, nose, and mouth whose receptors initiate impulses that travel to the brain where perception occurs. Perception or correlation of sensory impressions determines whether a food will be accepted or rejected.

A food need not be liked to be accepted. It need only emit sensory impressions that are perceived as affirmative responses to the questions: “Is it edible?” “Shall I eat it”.

Edibility means fit to be eaten. A first requisite of quality, it connotes absence of toxicity. Latent toxicty eludes predetection by consumers who, therefore, must rely on the quality controls of the food industry to provide edible foods. However, overt toxicity, suh as from allergenic or spoiled food, can be anticipated from sensory experience and causes food to be rejected.

In general, people do not now emphasize adibility so much as the answer to “Shall I eat it?” factores such as age, health, socio-economic status, environment, religion, attitude, personal freedom, instinct, customs, appetite, and choices form personal baselines for assessing the sensory impressions of a food. An assessment signifying dislike cause rejection; assessment signifying not dislike is passive, permitting acceptance. Acceptance is the prerequisite to liking and to true preference.

It is important to us to consider the organoleptic properties of foods and their assessment from the standpoint of the human senses. The senses are described as physical or chemical in nature despending on the nature of their stimuli.

About Yoghurt and How to Make It

Yoghurt is a milk product processed through the addition of a good interaction of organisms, one of which is lactic acid bacteria. Yoghurt in the market is divided into two types, the first is plain yoghurt which is no flavor  addition and drink yoghurt, which is plain yoghurt that have added fruit essence, such as flavor of strawberry, orange, grapefruit, lemon, etc.

Advantages of Yoghurt :

Yoghurt is safe to be consumed by people who are sensitive to milk (causing diarrhea) because of lactose contained in raw milk (dairy) has simplified by the process of fermentation of yoghurt.

When yoghurt consumed on a regular even able to inhibit the levels of cholesterol in the blood. It is because yoghurt contains lactobasillus. Lactobasillus function inhibits the formation of cholesterol in our blood that comes from the foods we eat such as offal or meat.

Enhance our immune system because yoghurt contains a lot of good bacteria that can balance the bad bacteria found in our milk.

How to Make Good Yoghurt

Although it looks difficult, making yoghurt is actually very simple. The equipments we need to make yoghurt are easy to find, such as the pan sized of 40 cm, stirrer, glass jar with lid. All this equipment can be obtained easily in the market or shopping centers such as Carrefour. The main ingredient needed to manufacture yoghurt is just milk. This milk can be either liquid milk but to consider the dairy milk used must be white.

Instructions :

Prepare the milk that was diluted with 1 liter of boiled water and add the milk cream as much as 15%.

Cook over low heat, stirring continued for 30 minutes but do not boil. It is only intended to evaporate the water so that later will form lumps or solid yoghurt.

If it is done, solid yoghurt then removed and cooled approximately until lukewarm then add the yoghurt seed as much as 2-5% of the amount of yoghurt that has been thickened earlier. Seeds of yoghurt is not sold in the market freely but you can find it in a specific store. Or for simply we can use the plain yoghurt (no flavor added, no sugar and no aroma) as the seeds of yoghurt.

Let stand for 24 hours in a closed container to produce a sour taste and a condensed form.

The higher the total solid, the remaining clear liquid the less, and yoghurt produced the better. Solid yoghurt that has not been given this extra flavor can also be used as seeds for further manufacture.

After the yoghurt is done, then it can be added with syrup or sugar to reduce strong sour flavor. Even you can add flavorings (food essence) such as orange flavor, strawberries and lychees that we can get in pharmacies. Yoghurt can be served not only as a beverage, but also with fruit salad as a dressing or as a mixture of frutty ice.

Yoghurt that has been made can be placed in a plastic container or glass. If we want to use plastic containers should be a bit thick, but if you want to save the yoghurt for a longer time it should use a glass container.

Macaroni

Macaroni is a ribbon-reed / tube-shaped raw food with a hole in the middle made ​​from wheat flour / durum wheat and can be processed into various dishes. Macaroni is an elbow-shaped pasta. Macaroni is usually treated with a cream sauce and peas. Macaroni can be served with other ingredients such as chicken, vegetables, beef and much more according to taste.

Macaroni has various shapes and sizes. There are long and short macaroni.

Here are some types of macaroni:

• Alfabets
• Attuppatelli Lisci
• Blunt Elbow Macaroni (Elbow Macaroni /Chifferi rigate)
• Broad Noodle
• Cavatelle
• Fettuccine
• Vermiceli (thin spaghetti)
• Fine Noodle
• Fusilli Senza Buco and Fusilli Bucati
• Lasagne
• Long and Blunt Elbow Spaghetti
• Long Macaroni
• Mafalde
• Margherite
• Mostacciolino
• Noodle bowl
• Penne (Ziti Rigate)
• Rigatoni
• Rosetta
• Rotini
• Shell Macaroni (Cociolini)
• Spiral Macaroni

According to some articles, macaroni has some advantages. The advantages of macaroni include: rich in complex carbohydrates, especially starch; high in protein, low fat, and most importantly, do not cause fat.

As a result, macaroni can be used in several types of cuisine and easy to prepare because it was dry and can be stored longer.

Store macaroni in a dry place and in a closed container so that the shelf longer and avoid the possibility of absorption of water and dust.

Ice Cream

Ice Cream is a frozen dessert made of ice, usually made from dairy products like milk and cream, often combined with fruit or other ingredients and flavors. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavors and colors used in addition to or instead of natural ingredients. The mixture of selected ingredients stirred slowly while cooling, to incorporate air and to prevent large ice crystals from forming. The result is a smooth semi-solid foam, which is malleable and can be redeemed.

The meaning of term "ice cream" varies from country to country. Terms such as "Frozen Custard", "yoghurt", "sorbet", "gelato" and others are used to distinguish the different varieties and styles. In some countries like the United States, the "ice cream " applies only to a specific variety, and most governments to regulate the commercial use of the different terms depending on the relative amount of the main ingredients. In other countries such as Italy and Argentina, a word is used for all variants. Analogues of alternative dairy products such as goats or sheep, or milk substitutes are available for those who are lactose intolerant, allergic to milk proteins and / or vegan.

Ice cream is a sweet, spicy mixture of milk products, which have turned solid by freezing. Traditional ice cream contains milk, cream, sugar, natural flavors and eggs (but not always). When it begins to freeze, the mixture is fighting to prevent the formation of ice crystals, resulting in a light and creamy. For a product to be called "ice cream", it must contain at least 10% fat, or 8% if there is no cocoa, chocolate syrup, fruit or nuts. If a product contains less fat, it is called a "dairy dessert".

Industrially made ice cream is generally made from a mixture of cream, milk or evaporated milk (or both), to which nonfatty milk solids are added. It also contains sugar (14%-16%), emulsifiers, stabilizers, flavors and colorings, sometimes natural but most often artificial. The yield is the increase in volume of a frozen product by adding air, also known as the "overrun." Ice cream with an overrun of 20%-50% would yield creamier ice cream; above 50% would yield mushy, liquidy ice cream that melts quickly.

Buying Ice Cream

Choose: firmly frozen containers of ice cream, without any frost. Preferably buy frozen products from a store with a constant turnover of stock to ensure maximum flavor and freshness. Check the label for food additives.

Serving Ice Cream

Ice cream and other frozen products consumed as dessert. Ice cream is often topped with caramel or chocolate, mixed or served as a milkshake. The companion of cakes, pies, pancakes, waffles, fruit and biscuits. It can be served with fresh fruit or canned, like a banana split or a fruit sauce.

The ice cream can be put in the oven without melting, such as Baked Alaska, until it is completely covered with meringue.

Storing Ice Cream

Frozen foods at room temperature loses flavor and are more likely to contain ice crystals if they are frozen again.

In the freezer: 1 month, in an airtight container in the coldest part of freezer.