Table 1 Lexicon of sensory attributes of the test foods (unrefined maize ugali, brown rice and unrefined sorghum ugali)
Term | Definition |
|---|---|
Smell | The perceived scent of the test food during eating |
Taste | The general term used to describe the sweet, bitter, sour or salty taste of the test food on the tongue |
Appearance | The outwards aspect of the test food |
Color | Degree of evenness of the color of the test food |
Texture | Smoothness or roughness of a chewed mass of the taste food |
Shine | The degree of brightness of the test food |
Hardness | Reflected by the amount of energy/force required to compress a sample of food between the tongue and the palate |
Configuration | The external form or outline of the shape of the test food |