Topic 1. Organoleptic/sensory evaluation VERY URGENT PLZZZZZZZZZZZZZZ

1.A food product developer made a yogurt product for older adults (seniors) living in a long-term care home. What type of sensory evaluation method is more appropriate for assessing this product? Provide the reason for your answer.

2.Why is it important to standardize the testing environment when assessing the sensory properties of foods?

Topic 2. Starch and Nutrition

3.Consider the starch contents of the following two products:

Product A: total starch=250 g (amylose=50 g; amylopectin=200 g)

Product B: total starch=200 g (amylose=180 g; amylopectin=20 g)

Which of these products do you expect to have the lower glycemic index? Provide the reason for your answer.

4.How does resistant starch affect the glycemic index of food?