Traditional foods, sensory excitements and pleasure

Mohammad Shafiur Rahman

doi:10.1007/978-3-030-24620-4_10

Traditional foods, sensory excitements and pleasure

Mohammad Shafiur Rahman^*

^*Corresponding author for this work

Food Science and Nutrition

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Abstract

Traditional foods are specially distinguished and known for their unique sensory properties, and perception; and play important roles in the recognition of a country or a region. These are prominent and noticeable to a region’s (i.e. certain local area, region, or country individuality) history, culinary heritage, local values and a part of the national legacy. Traditional recipes and steps in preparation are generally well known and preserved over time. This chapter reviews the motivational factors of selecting traditional foods, how its formulation could enhance healthy food consumption, how to measure sensory perceptions of traditional foods, and sensory characteristics of selected traditional foods.

Original language	English
Title of host publication	Food Engineering Series
Publisher	Springer
Pages	273-292
Number of pages	20
DOIs	https://doi.org/10.1007/978-3-030-24620-4_10
Publication status	Published - 2019

Publication series

Name	Food Engineering Series
ISSN (Print)	1571-0297

Keywords

Aroma
Consumer
Consumption
Food choice
Preferences
Quality
Sensory evaluation
Sensory perception
Taste

ASJC Scopus subject areas

Food Science
Bioengineering
Mechanical Engineering
Process Chemistry and Technology

Access to Document

10.1007/978-3-030-24620-4_10

Cite this

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KW - Consumption

KW - Food choice

KW - Preferences

KW - Quality

KW - Sensory evaluation

KW - Sensory perception

KW - Taste

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Traditional foods, sensory excitements and pleasure

Abstract

Publication series

Keywords

ASJC Scopus subject areas

Access to Document

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