Experimental Foods Lab Reports - Weeblymeganochipinti.weebly.com/.../experimental_foods_lab_reports.pdf · 2#M.#Ochipinti## Table of Contents: Lab 1 Basic Techniques and Measurements

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:


(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.


(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.


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:


Wadsworth, 2004. (p. 371)


(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.


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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:


(p. 205).

Lab #6

I. Fats and Oils

October 11, 2013


II. Purpose:

The purpose of this lab was to compare the different fats and their plasticity.


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:


Wadsworth, 2004. (p.210).

Lab # 7

I. Milk Proteins

October 25, 2013


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.


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:


(p.307-321).


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


Wadsworth, 2004.

Eatright.org

Josef, S. DFM 357: Experimental Food Study San Francisco State University, Fall 2013.

XanEdu Publishing, Inc.


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.

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