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Experimental Foods Lab Report DFM – 357 AM Lab November 1, 2013
By Megan Ochipinti
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Table of Contents: Lab 1 Basic Techniques and Measurements p. 3 Table 1.1 Basic Measuring Techniques p. 3-4 Lab 2 Sensory Evaluation and Product Sampling p.5 Table 2.1 p. 5 Table 2.2 – Table 2.8 p. 6 Table 2.9 – Table 2.10 p. 7 Lab 3 Sugar Solutions: Crystalline and Amorphous Candies p. 8 Table 3.1 – 3.2 p.9 Table 3.3 p.10 Lab 4 Thickening Agents p. 12 Table 4.1 p. 12 Table 4.2 p. 14 Lab 5 Fiber p. 16 Table 5.1 – 5.3 p.17 Lab 6 Fats and Oils p. 18 Table 6.1 p. 19 Table 6.2 p.20 Lab 7 Milk Protein p. 20 Table 7.1 p. 21 Table 7.2 p.22 Bibliography p. 23
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Lab #1
I. Basic Techniques and Measurements
September 6, 2013
Lab Conditions: Constant condition
II. Purpose:
To examine the types of measuring methods and how each technique could differ
which shows how easy experimental error can occur. By using different types of methods with
different substances allowed the lab students to grasp the importance of careful measuring
because the weight in grams was rarely exact. The lab procedures utilized packed, sifted, and
unsifted methods with bread flour, brown sugar, granulated sugar, hydrogenated fat, oil,
butter, table salt, kosher salt, and sea salt. Implementing the use of proper methods for
weighting products is essential due to the effect it could potentially have on a controlled,
dependent or independent variable within any given experiment.
III. Experimental procedures:
Each ingredient was measured out using the scale provided in lab, which was set to
grams. Each ingredient was sifted, unsifted, or packed with a spoon depending on the
instructions. Refer to Table 1.1 for full procedure and instructions preformed.
IV. Results:
Table 1.1 Basic Measuring Techniques 1 Cup
1 a-1 Bread flour, unsifted, fill cup by a spoon Individual trial 1
Individual trial 2
Individual trial 3
Average
2 a-2 Bread flour, unsifted, minus 2 tablespoons 120.9g 126.2g 118.6g 121.9g
3 a-3 Bread flour, sifted, lightly fill cup by a spoon, no packing or shaking. Level top with edge of a straight knife or spatula
105.4g 104.6g 105.5g 105.2g
4 a-4 All purpose flour, sifted, packed and tapped into a cup with a spoon
138.2g 131.04g 135.2g 134.8g
5 a-5 All-purpose flour, sifted, lightly fill cup by spoon, no packing or shaking. Level top with edge of a straight knife or spatula, and then minus 2 tablespoons, level top with edge of a straight knife carefully.
106.7g 105.8g 106.2g 106.2g
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6 c-1 Water 238.2g 244.0g 236.7g 239.63g
1/4 Cup
Individual trial 1
Individual trial 2
Individual trial 3
Average
7 b-2 Brown sugar, packed and tapped into a cup with a spoon.
39.3g 37.3g 38.4g 38.3g
8 b-3 Brown sugar, lightly fill cup by a spoon, no packing or shaking. Shake and level top with edge of a straight knife or spatula
32.9g 31.5g 31.5g 31.96g
9 b-4 Granulated sugar or powder sugar, fill cup by a spoon.
47.8g 47.5g 47.1g 47.46g
10 d-1 Hydrogenated fat 44.0g 43.2g 44.1g 43.76g
11 d-2 Oil 46.1g 45.3g 46.0g 45.8g
12 d-3 Butter 44.9g 46.5g 42.6g 44.6g
1 teaspoon
Individual trial 1
Individual trial 2
Individual trial 3
Average
13 e-1 Table salt 6.1g 5.7g 6.0g 5.93g
14 e-2 Kosher salt 2.9g 3.0g 3.0g 2.96g
15 e-3 Sea salt 4.3g 4.1g 3.5g 3.96g
V. Discussion:
The ingredients were measured using the methods instructed and weighed with the
top-loading electronic balance, which is known to have a “0.01g sensitivity” (McWilliams,
2013, p. 24). The use of proper measuring techniques and methods are essential to any
controlled experiment in order to minimize experimental errors. The results in Table 1.1
clearly indicate the difference between the sifted verses the unsifted. According to Table 1.1
there is a difference of about 16.7 grams in weight between the average unsifted and sifted
bread flour weight. The all purpose flour also had a significant difference of 28.6 grams
between the average sifted and unsifted weight. In experimental laboratories it is easier to
achieve more accurate measurements due to the equipment available such as using the digital
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scale whereas the average home prepared kitchen setting usually does not have these types of
measuring tools. According to the results the tightly packed brown sugar and granulated sugar
average weight slightly differed with a difference of about 9.2 grams, which is surprising
because the brown sugar is much more dense due to the molasses when compared to the dry
sugar granules. Water was measured as a liquid with the proper clear liquid measuring cup
and read at eye level to view the bottom of the meniscus accurately. Finally the last portion of
the experiment measured 3 different salts. According to the data, the table salt had the greatest
weighed average of 5.93g and the kosher salt had the lowest weighed average of 2.96g.
VI. References:
McWilliams, M. Foods Experimental Perspectives, 7th edition. Merrill, Prentice-Hall, 2012.
(p. 24).
Lab #2
I. Sensory Evaluation and Product Sampling
September 13, 2013
Lab Conditions: Constant Conditions
II. Purpose:
The purpose of this lab is to analyze the contrast of primary tastes and the effect of the
color on flavor. Depending on the individual, the results will vary due to unique taste buds
and ability to taste at different threshold levels.
III. Experimental Procedure:
Using different types of sensory evaluation tests such as the paired comparison, the
triangle, duo-trio, and the hedonic scale all attempt to eliminate subjective or skewed results.
Refer to lab 2 instructions in lab manual for full procedure (Josef, 2013, p. 112).
IV. Results:
Table 2.1 Series A: Identification of the Primary Tastes Identification Bitter Sour Salt Sweet Umami
Individual 798 281 569 828 372 Correct key # 372 798 569 825 281 Table 2.2 Series B: Effect of Acid on Sweetness: Paired Comparison Sensory Test
Identification Less Sweet More Sweet No Difference Individual 293 142
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Correct key # 293 Sucrose
142 Sucrose +Citric Acid
Table 2.3 Series C: Effect of Salt on Sweetness: Triangle Sensory Test
Identification Two of the Same Different Sample Different Sample: Less Sweet
Individual 621 256 879 Correct key # Sucrose (621&879)
(Same) 256 Sucrose + Salt (Sweeter)
Table 2.4 Series D: Effect of sugar on saltiness: Paired Comparison Sensory Test
Identification Less Salty More Salty No Difference Individual 876 190 Correct key # 876 Salt+Sugar 190 Table 2.5 Series E: Effect of Sugar on Sourness (Acidity): Paired Comparison Sensory Test
Identification Less Sour More Sour No Difference Individual 186 453 Correct key # 453
Citric Acid & Sugar (Less Sour)
186 Citric Acid
Table 2.6 Series F: Effect of Sugar on Bitterness: Paired Comparison Sensory Test
Identification Less Bitter More Bitter No Difference Individual 468 739 Correct key # 468
Caffeine + Sugar (Less Bitter)
739 Caffeine
Table 2.7 Series G: Effect of a different type of sugar Individual Same Different Individual 222 & 428 724 Correct Key # Sucrose 222 & 428 same Agave sweeter 724 Table 2.8 Series H: Effect of Above Threshold Levels of Salt on Sweetness: Duo-Trio Test
Identification Identical to Standard Sweeter/Less Sweet Individual 308 & 129 253 (less sweet) Correct key # 253 & 129 308 Table 2.9 Series I: Effect of Processing Method on the Flavor of Lemonade: Consumer Preference Hedonic Scale Sensory Test Sample #470 Dislike very much (Frozen lemonade) Sample #598 Dislike extremely (Dried lemonade mix_
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Sample #229 Neither like nor dislike (Fresh lemonade) Table 2.10 Series J: Effect of Color on Flavor Code Flavor Sample #382 Mild sour Sample #296 Mild sour Sample #432 Mild sour Sample #871 Strongest concentrate (most sour) V. Discussion:
As mentioned by McWilliams, “taste buds are a significant aspect of flavor evaluation
because of their ability to identify sour, sweet, salty, bitter, and umami taste components of
flavor” (p. 65). Umami does not have a distinct taste by itself, but when combined with
another flavor it enhances the savory qualities of food. Sweet flavors are recognized due to the
Hydroxyl groups and sour flavors are recognized due to their hydrogen ions. Salt is
recognized when ionized inorganic salts, which is what occurs in our mouth with saliva. A
compound known as phenylthiourea recognizes the bitter flavor. According to McWilliams,
25 % of the population cannot detect the bitter phenylthiourea taste and is considered to be
genetic (p. 49). In lab the student were provided strips to detect if we were tasters meaning if
we carried the gene to detect bitterness. The strips were extremely bitter, which indicates the
genetic gene to detect bitter tastes. Table 2.1 was used to identify bitter, sour, salty, sweet, and
umami, which are considered to be the primary tastes. According to the results the salt was
detected, but the other tastes were not correctly recognized. In Table 2.2, the use of a paired
comparison sensory test was used to collect the affect of acid on sweetness. A paired
comparison test is considered to be a “difference test in which a specific characteristic is
evaluated in 2 samples and the sample with the greater level of that characteristic is to be
identified” (McWilliams, p. 57). Acid actually enhances the sweet flavors. In table 2.3, the
effect of salt on sweetness was collected using the triangle sensory test, which is also a
“difference test, but has 3 samples (2 samples are the same) and the odd sample is to be
identified” (McWilliams, p.58). Sweet flavors are enhanced when salt is present. In table 2.4,
the effect of sweetness on salt was used again, but using the paired comparison test. Sugar
decreases the salty taste. As the lab continued, it became more and more difficult to
distinguish between the samples because the flavors began to linger in the mouth and possibly
mixing with the flavors of the samples. According to table 2.5, the indication of the effect of
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sugar on sour flavors was incorrectly detected. In table 2.8, the triangle test was used to gather
the effect of above threshold levels of salt increases sweet flavors. The samples were
incorrectly matched except for #129 sample. The threshold is the “concentration of a taste
compound at a barely detectable level” (McWilliams, p.49). In table 2.9, the effect on the
processing method of lemonade was used to determine the consumer preferences. The
Hedonic scale was utilized in table 2.9, which is defined as the “pleasure scale for rating food
characteristics ranging from very acceptable to unacceptable” (McWilliams, p. 64). In table
2.10, reveals the socking truth to how color effects the flavor of a product. All the samples in
table 2.10 were the same lemonade only the colors were different.
VI. References:
McWilliams, M. Foods Experimental Perspectives, 7th edition. Merrill, Prentice-Hall, 2012.
(p. 49-65).
Lab #3
I. Sugar Solutions: Crystalline and Amorphous Candies
September 20, 2013
Lab Conditions:
II. Purpose:
The purpose of this lab is to understand the process of creating crystalline and
amorphous sugar candies. Temperature, time, and various ingredients are observed and how
they interact with the formation of crystalline and amorphous candies. The underlying
objective of this lab is to understand the chemical and physical differences between the
process in preparation of crystalline and amorphous candies.
III. Experimental Procedures:
Each lab group is assigned to prepare a crystalline or an amorphous candy. My partner
and I were assigned to prepare fondant, a crystalline candy. First the ingredients were
measured out and set aside. The water, sugar, and corn syrup were mixed and stirred until
boiling point was reached. The product was transferred to a plate to allow for the cooling
process. Controlling the crystallization during the cooling process is key when making
crystalline candies. The variables consisted of several different beating temperatures using the
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corn syrup, the effect of addition of other sugars, and lastly the effect of cream in place of
water. Refer to lab 3 instructions in lab manual for full procedures (Josef, 2013, p. 115-120).
IV. Results: Table 3.1 Fondant Variation Cooking
Temp. o C Beating Temp. o C
Beating Time
Color Texture Consistency Flavor
A. Fondant 1. Beating temp. a
114 C 114 C Over 10 mins
2 8 1 Really sweet
b 114 C 70 C 1 min 39 sec
7 4 6 Sweet
c 114 C 40 C 45 secs 7 6 4 Less sugar not as sweet
2. Corn Syrup 114 C 40 C 4 mins 9 8 Smooth
8 Sticky
Mild sweet, creamy
3. Cream in place of water (cr. of tartar)
114 C 60 C 10 mins 5 Opaque
8 Thick smooth
2 Liquid runny
Extremely sweet
Table 3.2 Fudge Variation Cooking
Temp. o C Beating Temp. o C
Beating Time
Color Texture Consistency Flavor
B. Fudge 1 Cooking temp. a 110C 40C 45 sec Light
brown Gritty very course
Medium firmness
Reg. chocolate
b 113C 40C 45 sec Light brown
Gritty course
Dry, firm Reg. chocolate
c 118C 40C 45s sec Light brown
Dry course
Firm Sugary chocolate caramel w/ vanilla
2. Beating temp. & speed a
113C 113C 45 sec Light brown
Smooth creamy
Thick Peanut butter taste
b 113C 40C 45 sec Brown Course & sugar granules not well dissolved
Undercooked, medium firmness
Semi sweet
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c 113C 40C 45 sec Brown Buttery, Fine
Somewhat firm
Sugary chocolate, nutty
3. Microwave a 94C 50C 3.5 min Dark brown
Very gritty, course
Firm caramel thickness
Sugary chocolate, nutty
b 94C 50C 3.5 min Dark brown
Gritty course
Undercooked some what firm
Extremely sugary
C. Divinity 129C 90C 90 sec Creamy white
Chewy Crumbly Very sweet
Table 3.3 Noncrystalline Candies Variation Cooking
Temp. Color Texture Consistency Flavor
A. Vanilla caramels
1. Light cream 118 C Dark tan Smooth, chewy
Sticky Vanilla with buttery sugar
2. Evaporated milk 100 C Dark brown Gritty, crunchy
Sticky Burnt sugar
B. Peanut brittle 152 C Golden, light tan
Crunchy Buttery, sticky
Peanut buttery, sweet
C. Lollipop 155 C Burnt orange
Hard, crunchy
Sticky Burnt orange, sweet
V. Discussion:
Crystalline candies are intended to be smooth because they have organized crystalline
areas with liquid trapped inside the crystals. The higher the beating temperatures applied with
an interfering agent prevents the organization of crystals. The goal of making these crystalline
candies is to achieve a fine, smooth texture by controlling crystallization and beating at the
correct temperatures for a certain amount of time to establish that no nuclei is available for
formation during the cooling process” (McWilliams, p. 151). “The addition of fat promotes a
smoother texture” and so does invertase during the ripening phase (Brown, 2004, p. 203). It is
important to invert sugar when preparing crystalline candies, which can be done by adding an
acid such as cream of tartar, or corn syrup can be used in place of cream of tartar. Both cream
of tartar and corn syrup result in hydrolysis of the sucrose bonds to glucose and fructose.
While cream of tartar serves to invert sugars, the corn syrup acts as an interfering substance to
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prevent the crystalline candy from becoming too grainy. In the case of noncrystalline candies,
corn syrup can be used as an interfering substance to prevent the recrystallization of sucrose
sugars.
The color affects the final product upon use of either the cream of tartar or the corn
syrup. “Colligative properties of solutions are properties that depend upon the concentration
of solute molecules or ions, but not upon the identity of the solute. Colligative properties
include freezing point depression, boiling point elevation, vapor pressure lowering, and
osmotic pressure” (McWilliams, p. 151). The amorphous candies have a higher sugar
concentration, but also a higher cooking temperature in comparison to the crystalline candies
that have a lower sugar concentration and a lower cooking temperature. An increase in
temperature causes more sugar to dissolve into solution. This is considered to be a saturated
solution because more sugar is dissolved into water at room temperature. According to the
data in table 3.1, the variations 1a and 3 both resulted in a runny-liquid consistency, which
may have been caused by early crystallization during which the candy was still really hot. The
best method is to cool the fondant mixture below 45 °C to arrive at a supersaturated state
(McWilliams, p. 149). Supersaturated is when a solution of sugar has more sugar in it then
theoretically possible, which is caused by cooling a heated saturated solution at an extremely
slow rate. Variation 2 had a sticky consistency possibly due to the “low final boiling
temperature resulting in a product with too much water in relation to the sugar causing the
final outcome to be soft and sticky” (McWilliams, p. 151).
The microwave times may have been difficult to determine when making the fudge
causing the end product to be very gritty. This is because the desired temperature was not met
to achieve an inverted sugar and too many sugar crystals were accumulated in the solution.
The noncrystalline amorphous candies, which differ from the crystalline candies because they
are hard and lack an organized structure caused by the high concentration of sugar or
interfering substances that stop the crystals from forming (McWilliams, p. 151). These
interfering agents that prevent the crystals from forming include; fats, proteins and larger
chain carbohydrates. Light cream and evaporated milk cause differing consistencies in
caramel because it lacks the fat needed that is necessary to cause a smooth texture (Brown,
2004, p. 203). The aeration of peanut brittle mixture is obtained by adding baking soda.
VI. References:
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Brown, A. Understanding Food Principes and Preparation, 2nd edition. Thomson,
Wadsworth, 2004.
McWilliams, M. Foods Experimental Perspectives, 7th edition. Merrill, Prentice-Hall, 2012.
(p. 149-151).
Lab #4
I. Thickening Agents
September 26, 2013
Lab Conditions: Limited amount of working thermometers, restricted freezer space, incorrect
labeling.
II. Purpose:
The purpose of this lab was to compare various starch-based thickening agents and
observe their gelatinous properties. The different amounts of sugar within each thickening
agent altered the consistency after being frozen for a week, which allowed the students to
observe the freeze-thaw stability of the fibers used.
III. Experimental Procedures:
My lab partner and I were assigned to experiment with the tapioca-thickening agent.
During this procedure, 3 different trials were preformed. My partner and I were assigned to
tapioca thickening agent. 15 grams of tapioca was mixed with 237 ml water and a specific
amount of sugar for each trail. Trail 6a contained no sugar added to the mixture. Trail 6b
contained 25g or (2 Tb) of sugar within the second mixture and last trail, 6c contained 75g or
(6 Tb) of sugar added to the mixture. The solutions were thickened over heat and cooked over
low heat. Refer to lab 4 instructions in lab manual for full procedure (Josef, 2013, p. 121).
IV. Results:
Table 4.1 Starch/Thickening Agents Evaluation Sheet
No. Thickening Agent Addition of Sugar
Gelatiniz-ation Temp
Thickness Transparency Consistency Comments
As Cooked
After freezing
1a Corn Starch (15g) No sugar 100 C 7 2 8 8
1b Corn Starch (15g) 25g (2 Tb) 98 C 8 3 9 7
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Table 4.2 Gelatinization of Various Thickening Agents
No. Thickening Agent Addition Pasting Temp
Thickness Transparency Consistency Comments
Cooked After freezing
7a Sorghum Flour (15g) No sugar 82 C 9 apple sauce
1 9 5
7b Sorghum Flour (15g) 25g (2 Tb) 86 C 8 1 2 5
7c Sorghum Flour (15g) 75g (6 Tb) 88 C 5 3 3 6
8a Sweet Rice Flour (15g)
No sugar 38 C 7 1 7 9
8b Sweet Rice Flour (15g)
25g (2 Tb) 38 C 6 1 6 5
1c Corn Starch (15g) 75g (6 Tb) 95C 6 1 7 6
2a Flour (15g) No sugar 65 C 3 1 5 8
2b Flour (15g) 25g (2 Tb) 82 C 2 1 6 6
2c Flour (15g) 75g (6 Tb) 96 C 1 2 6 6
3a Barley flour (15g) No sugar 85 C 7 2 3 5
3b Barley flour (15g) 25g (2 Tb) 70 C 6 2 4 6
3c Barley flour (15g) 75g (6 Tb) 95 C 3 5 7 7
4a Tapioca (15g) No sugar 66 C 1 (mucus like)
8 (cloudy clear)
2 9 solid white
4b Tapioca (15g) 25g (2 Tb) 66 C 1 (runny)
9 (see though) 2 jelly 4
4c Tapioca (15g) 75g (6 Tb) 93 C 3 9 (see though) 3 3 clear jelly
5a Potato Starch (15g) No sugar 94 C 5 6 4 1
5b Potato Starch (15g) 25g (2 Tb) 43 C 5 7 5 4
5c Potato Starch (15g) 75g (6 Tb) 38 C 5 8 3 3
6a Garbanzo Flour (15g) No sugar 60 C 4 2 7 7 Looks apple sauce 6b Garbanzo Flour (15g) 25g (2 Tb) 70 C 5 2 3 6
6c Garbanzo Flour (15g) 75g (6 Tb) 80 C 3 3 4 5
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8c Sweet Rice Flour (15g)
75g (6 Tb) 38 C 4 2 5 7
9a Oat Flour (15g) No sugar 80 C 5 3 6 Missing no sample present
9b Oat Flour (15g) 25g (2 Tb) 87 C 4 4 6 7
9c Oat Flour (15g) 75g (6 Tb) 100 C 3 2 6 7
10a Sweet Potato Flour (15g)
No sugar 80 C 8 6 7 8
10b Sweet Potato Flour (15g)
25g (2 Tb) 81 C 7 7 7 9
10c Sweet Potato Flour (15g)
75g (6 Tb) 100 C 6 8 5 4
11a Buckwheat Flour (15g)
No sugar 70 C 8 7 9 7
11b Buckwheat Flour (15g)
25g (2 Tb) 70 C 9 7 6 5
11c Buckwheat Flour (15g)
75g (6 Tb) 70 C 7 6 2 2
12a Semolina Flour (15g) No sugar 90 C 9 2 6 9 Inconsistent thickness
12b Semolina Flour (15g) 25g (2 Tb) 85 C 6 4 6 6 Inconsistent thickness issue with temp.
12c Semolina Flour (15g) 75g (6 Tb) 89 C 4 6 6 3 Inconsist-ent temp
V. Discussion:
The gelatinization is when starches are heated in liquid, which impair the hydrogen
bonds responsible for keeping the starch together and “allows water to penetrate causing the
molecule to swell until their peak thickness is reached” (Yang, S. Principles of Baking).
Gelatinization is dependent on the amount of water available, temperature, stirring, the
presence of acid, sugar, fat, and protein. “Increased translucence during gelatinization is
prominent in root starches such as potato and tapioca are more translucent when gelatinized”
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(McWilliams, p. 176). Translucence is increased by higher sugar contents; however, sugar
delays the gelatinization and viscosity. According to the results in table 4.1 the thickened
tapioca were translucent and mucilaginous in texture, which explains why tapioca is most
commonly in the form of pearl tapioca, which has partially gelatinized starch and need
soaking to improve texture thus the reason for implementing this product in puddings
solutions (McWilliams, p. 177). Tapioca reaches it’s maximum viscosity at 20 C, which is
lower than most starches. Cornstarch is considered to have the smoothest consistency because
it forms a desirable firm gel. Freeze-thaw stability is the ability of a starch-thickened product
to maintain its quality after the freezing and thawing process (McWilliams, p. 188). Waxy rice
flour has the greatest freeze-thaw stability (McWilliams, p. 178). Amylose and amylopectin
cause the texture differences within different starches. Amylose is a linear molecule and
contains less glucose compared to amylopectin (Brown, p. 371). Amylose concentrations are
usually in cereal starches such as corn, rice, and wheat contributing to the loose, flexible coil
in a given solution as mentioned in McWilliams p. 172.
VI. References:
Brown, A. Understanding Food Principes and Preparation, 2nd edition. Thomson,
Wadsworth, 2004. (p. 371)
McWilliams, M. Foods Experimental Perspectives, 7th edition. Merrill, Prentice-Hall, 2012.
(p. 172-189).
Yang, Sybil . "Principles of Baking." DFM/CFS/HTM352 - Food Production & Service. Dr.
Sim. San Francisco State University, San Francisco. Oct. 13, 2012. Class lecture.
Lab #5
I. Fiber
October 4, 2013
Lab Conditions: Constant conditions
II. Purpose:
The purpose of this lab is to compare the difference in taste, texture, and appearance of
baked goods that contain various types of fiber.
III. Experimental Procedures:
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The class was divided into two groups. The first group preformed the provided
directions for a basic chocolate chip cookie recipe. However, each pair in the group adding a
portioned amount of mystery fiber to the mixture. The mystery fibers were already mystery
portioned out and combined with another flour required for the recipes. These containers were
labeled with letters and corresponding numbers. Our group was assigned to fiber C mystery
flour. The first step was preheating oven to 375 F degrees. We then collected the cooking
utensils required to preform our lab. We began by portioning out the correct amount of our
flour into a bowl in order to obtain the accurate amount of 27g for our recipe. Once this was
obtained, the flour was sifted into another bowl. 2 Tablespoons and 2 teaspoons of sugar, ¼
teaspoon of salt, and ¼ teaspoon of baking soda were combined with the mystery flour. The ¼
cup butter, ¼ teaspoon vanilla essence was combined into a bowl and set aside, while the 0.5
egg was measured exactly from a large egg. The egg measured out a half egg. The egg was
added to the wet ingredient mixture. The dry ingredients were then added to the wet, which
was then mixed by hand for about 2 minutes at medium speed. The mystery flour was also
added into this mixture and manually mixed for about 3 minutes at medium speed until the
mixture was thoroughly mix throughout. The scale was used to measure out each portioned
out dough ball. The chocolate chips were measured out at 3 ounces and then crushed up with a
knife and distributed as evenly as possible to each dough ball, which was placed on the cookie
sheet lined with parchment paper and baked for 15 minutes. Once everything was cooled the
cookie was cut down the middle for display and then cut into the smaller pieces for the class
to taste and evaluate the appearance, texture and flavor.
IV. Results: Table 5.1 Mystery Fiber Chocolate Chip Cookie
Cooking Time
Appearance Texture Flavor
Cookies
F. 353 8 mins Crumbly Soft crumbles Fishy w/ chocolate (gross)
A. 923 14 mins Golden brown, looks soft/moist
Moist/ soft, slight crunch
Sweet, tastes more like reg. cookie w/ vanilla
B. 293 8 mins Very flat, dark Sticky, crunchy, chewy
Nutty, brittle, caramel taste/ some what burnt (very
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satisfying)
C. 576 15 mins ½ light doughy color ½ chocolate
Soft gooey, slightest crunch
Sweet chocolaty, flour taste
D. 346 15 mins Crumbly dry Gritty grainy Nutty grainy very satisfying
E. 948 8 mins Whitish light color, moist raised well
Soft, minimal crunch, dry
Flour taste, sweet tastes like store bought
Table 5.2 Mystery Fiber Muffin Muffins Cooking
Time Appearance Texture Flavor
I. 583 18 mins
Stiff, grainy, darker golden color
Dense grainy hard Not sweet. grainy, nutty
B. 374 20 mins Spongy light yellow golden fluffy
Light crunch outside, really soft fluffy inside
Light nutty & mild sweetness (satisfying)
G. 183 20 mins Looks like cake, golden yellow
Soft fluffy moist Buttery, w/ mild sweetness
K. 658 15 mins Full, doughy, golden top/ yellowish bottom
Dense, hard to swallow
Mild sweetness (hardly any)
H. 258 20 mins Dry/med. brown color
Chewy, full, crumbly dry, best texture
Whole bran taste, nutty slightly sweet and very satisfying
J. 769 13 mins Full, yellowish Dense, dry, hard to swallow
Biscuit taste, nutty, not sweet, has a flour taste
Table 5.3 Mystery Fibers Revealed Cookies Mystery Fiber Muffins Fiber A Inulin Fiber L Fiber B Dextrins Fiber G Fiber C Psyllium Husks, ground Fiber K Fiber D Wheat Bran Fiber H Fiber E Oatmeal, ground Fiber J Fiber F Flaxseed meal Fiber I V. Discussion:
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The mystery fibers used are indicated within table 5.3. Each mystery fiber had an
affect on the physical outcome of both the products made within the lab. The height, cell size,
and flavor differed with each fiber. For cookie 293 fiber B sorghum flour was used instead of
the dextrin. It is worthy to note that the flaxseed meal, inulin, dextrin, and sorghum flour
fibers are all gluten free. Fiber is found in plant-based foods and primarily described as
soluble or insoluble. Insulin is a prebiotic fiber that may improve gastrointestinal health and
absorption. Ground psyllium husk is a soluble fiber that may contribute to reducing
cardiovascular disease and blood cholesterol (Yang, S. Quickbreads, Pastries, & Cake). Oat
bran and oatmeal are beta glucan that may have similar benefits as the ground psyllium husk.
Flaxseed meal is considered to be a lignin, which also could possibly have health benefits
(McWilliams, p. 205). Flaxseed meal also gave a bitter, fishy taste, which was not pleasing.
Dextrin is slightly soluble and have very little sweetness to them. Fiber is important for our
daily diet and sadly many people in America lack fiber in their diets (eatright.org). The bran
346 fiber D and 258 fiber H was noted to have a very satisfying taste and texture in both table
5.1 and 5.2. They were also among the longer cooking times compared to the other flours.
IV. References:
McWilliams, M. Foods Experimental Perspectives, 7th edition. Merrill, Prentice-Hall, 2012.
(p. 205).
Lab #6
I. Fats and Oils
October 11, 2013
Lab Conditions: Constant conditions
II. Purpose:
The purpose of this lab was to compare the different fats and their plasticity.
III. Experimental Procedures:
There was confusion amongst some of the class and result in combine the 1b lard and
the 2b bread flour when it was not to be combined at all. Results for 1b and 2b were not able
to be determined because it was impossible to determine what was contributing to what. Refer
to lab 6 instructions in lab manual for full procedure (Josef, 2013, p. 125).
IV. Results:
Table 6.1 Various Types of Fats affecting Pastry Color, Flavor and Tenderness
M. Ochipinti 19
Pastry Variation Cooking time Color Flavor
Tenderness: Rank 1-10; 1 least tender, 10 most tender
1a. Shortening 17 mins White Saline cracker 8 1b. Lard 22 mins Golden brown Dry, rancid 5 1c. Margarine, stick 16 mins Light gold Savory buttery 7 1d. Butter 13 mins Golden brown Popcorn buttery 5 1e. Vegetable oil 14 mins Golden brown Rancid slightly 3 1f. Soft tub margarine 13 mins Burnt color Toasted flavor 2 1g. Reduced fat margarine 16 mins Light golden brown Sour taste 5 2a. Whole wheat flour 15 mins Brown, dark Oat, dry 8 2b. Bread flour n/a n/a n/a n/a
2c. Cake flour 17min White slightly golden Buttery, nutty, savory 9
Table 6.2 Mayonnaise Continuity and Flavor Mayonnaise Variation Continuity Flavor
Control Looks like mayo BBQ sauce, smooth, minimal pourable
Eggy taste
3a. Lecithin X X
3b. Xanthan gum Yellow particle, very runny, pourable
Mustardy taste, very oily
3c. Additional oil Thick/glossy & smooth Oily taste
V. Discussion:
When an individual makes mayonnaise, they are making a water-in-oil emulsion. An
emulsion is a dispersion of one liquid in another liquid in which the molecules of one liquid
will not mix. An oil-in-water emulsion is where the oil molecules are dispersed in a
continuous water liquid. A water-in-oil is where the liquid molecules are dispersed and do not
mix amidst a continuous oil phase (Brown, p 210). The dry ingredients add flavor and keep
the dispersed molecules from coming into contact with one another. Lipoproteins within the
egg yolk, serves as an emulsifier and binds to hydrophilic and hydrophobic particles together
because they do not naturally bind on their own. The added egg yolk was supposed to bring
the particles in the broken emulsion together; however, the results were opposite of what they
M. Ochipinti 20
should have been. The additional oil added did not act as an emulsifier and it could not be
reversed.
VI. References:
Brown, A. Understanding Food Principes and Preparation, 2nd edition. Thomson,
Wadsworth, 2004. (p.210).
Lab # 7
I. Milk Proteins
October 25, 2013
Lab Conditions: Constant conditions
II. Purpose:
The purpose of this lab was to observe the different types of milk products and the
point in which the casein curdles in the presence of an acidic solution or by an enzyme.
III. Experimental Procedures:
The class was divided up into groups of two and assigned with a different type or
combination of dairy products and non-dairy, plant-based products such as coconut, almond, and
soymilk to preform a cottage cheese and a ricotta cheese with the assigned milk. My partner and
I were assigned to the soymilk combination with non-fat milk. Refer to lab 7 instructions in lab
manual for full procedure (Josef, 2013, p. 127-128).
IV. Results:
Table 7.1 Cottage Cheese Evaluation
Type of Milk
Whey Curd
Volume Flavor Flavor Tenderness a. Whole milk
283ml Creamy/Buttery Slight Sweetness
Extremely Smooth Silky
b. 2% milk 470ml Didn't turnout n/a
c. Buttermilk 344ml Very sour tangy Not good
Small curds ricotta like
d. Non-fat 300ml Bland, no flavor Smooth very shiny egg consistency
M. Ochipinti 21
Table 7.2 Ricotta Evaluation
e. Lactose-free 401ml Didn't turn out n/a
f. Reconstituted dry milk
415ml Didn't turn out n/a
g. Evaporated non-fat milk (diluted)
426ml Slightly Sour Smooth yet grainy
h. Goat milk 368ml Tangy tart not much curd
Smooth creamy small curd
i. Soymilk 460ml Didn't turn out n/a
j. Soymilk – Non-fat milk combination
430ml Soymilk (beany) Didn't turn out n/a
k. Almond – Non-fat milk combination
418ml
Almond
Didn't turn out
n/a
l. Coconut – Non-fat milk combination
270ml
Sweet Coconut almost bitter after taste
Very smooth no large curd pudding like
Type of Whey / Milk Flavor Tenderness
m. Whole milk Nutty, creamy, bland Dry, gritty, grainy
n. 2% milk Creamy tofu, bland Very extra dry & crumbly
o. Buttermilk Extremely super sour Dry, gritty, chewy, Brownie like & hard
p. Non-fat milk Sour, creamy Somewhat dry & gritty
q. Lactose-free milk Creamy & buttery sweet Smooth, very tender
r. Reconstituted dry Blander/somewhat sour Super dry, sticks to my mouth & teeth, gritty
s. Evaporated non-fat milk Slightly sour, sweet Smooth yet chewy, slight grainy, small curds
t. Goat Milk creamy, bland, sour Very tender liquid Didn't come out
u. Soymilk Soy bean, nutty, creamy Velvety smooth, silky Best so far
M. Ochipinti 22
V. Discussion:
Cheese production involves removing the whey moisture from the curd. The addition
of cultures generate lactic acid to eliminate calcium in the casein. Rennin is “used to convert
k-casein into para-k-casein, which participates in a curd formation by combining calcium to
form an insoluble product” (McWilliams, p. 307). Adding different enzymes or acid to any
type of milk causes the casein proteins and fat to coagulate and separate from the liquid whey.
“Cottage and ricotta cheeses are classified as fresh cheeses due to the 80% or higher moisture
content” (Yang, S. Milk and Dairy). Both cottage and ricotta cheeses are soft, whitish, and
mild in taste. Rennin is a protein-digestive enzyme secreted from the “stomach lining of
calves, which causes the curd to coagulate by hydrolyzing casein. This reaction depends on
the pH, ionic strength or salt concentration. Rennin cleaves the polypeptide molecules”
(Brown, p. 223). The precautions needed to make cottage cheese with rennin are “having a pH
level of 5.8 and a temperature range from 10 to 65C” (McWilliams, p. 321). The curd is cut to
release and drain the whey. Whey accounts for about 18 percent of the protein in milk “Alpha
–lactalbulins, beta-lactoglobulin, immunoglobulins, and serum albumins“ (Brown, p. 203).
These whey proteins are excellent emulsifiers, foaming, and gel agents. Whey also contains
the riboflavin water-soluble vitamin. The ricotta cheese was more gritty compared to the
cottage cheese, which was much more smooth in texture. The higher the fat content the much
more flavor and smoother texture. The lower fat content seemed to have a rubbery texture
with no flavor.
VI. References:
McWilliams, M. Foods Experimental Perspectives, 7th edition. Merrill, Prentice-Hall, 2012.
(p.307-321).
Brown, A. Understanding Food Principes and Preparation, 2nd edition. Thomson,
Wadsworth, 2004. (p. 220-229).
Bibliography
v. Soymilk & Non-fat milk combination
Soy nut taste (tofu) Dry, gritty & somewhat crumbly
w. Almond milk & Non-fat milk combination
Very bitter Very tender liquid
x.Coconut milk & Non-fat milk combination
slightly sweeter, sour coconut (white)
Moist, creamy, smooth velvety soft
M. Ochipinti 23
Brown, A. Understanding Food Principes and Preparation, 2nd edition. Thomson,
Wadsworth, 2004.
Eatright.org
Josef, S. DFM 357: Experimental Food Study San Francisco State University, Fall 2013.
XanEdu Publishing, Inc.
McWilliams, M. Foods Experimental Perspectives, 7th edition. Merrill, Prentice-Hall, 2012.
Yang, Sybil . "Principles of Baking." DFM/CFS/HTM352 - Food Production & Service. Dr.
Sim. San Francisco State University, San Francisco. Oct. 13, 2012. Class lecture.
Yang, Sybil . "Milk and Dairy." DFM/CFS/HTM352 - Food Production & Service. Dr. Sim.
San Francisco State University, San Francisco. Sept. 27, 2012. Class lecture.
Yang, Sybil . "Quickbreads, Pastries, & Cake." DFM/CFS/HTM352 - Food Production &
Service. Dr. Sim. San Francisco State University, San Francisco. Oct. 28, 2012. Class
lecture.