Experimental Foods Lab Report DFM 357 AM Lab November 1, By Megan Ochipinti

Transcription

1 Experimental Foods Lab Report DFM 357 AM Lab November 1, 2013 By Megan Ochipinti

2 2 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 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 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

3 3 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 Individual Individual Average trial 1 trial 2 trial 3 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 4 a-4 All purpose flour, sifted, packed and tapped into a cup with a spoon 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 g 104.6g 105.5g 105.2g 138.2g g 135.2g 134.8g 106.7g 105.8g 106.2g 106.2g

4 4 6 c-1 Water 238.2g 244.0g 236.7g g 7 b-2 Brown sugar, packed and tapped into a cup with a spoon. 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 Individual trial 1 Individual trial 2 1/4 Cup Individual trial 3 Average 39.3g 37.3g 38.4g 38.3g 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 Individual trial 1 1 teaspoon 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

5 5 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, 7 th edition. Merrill, Prentice-Hall, (p. 24). I. Sensory Evaluation and Product Sampling September 13, 2013 Lab Conditions: Constant Conditions II. Purpose: Lab #2 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 Correct key # Table 2.2 Series B: Effect of Acid on Sweetness: Paired Comparison Sensory Test Identification Less Sweet More Sweet No Difference Individual

6 6 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 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 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 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 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 & 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 & (less sweet) Correct key # 253 & 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_

7 7 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

8 8 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, 7 th edition. Merrill, Prentice-Hall, (p ). 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

9 9 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 ). 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 Really sweet b 114 C 70 C 1 min Sweet sec c 114 C 40 C 45 secs Less sugar not as sweet 8 Mild Sticky sweet, 2. Corn Syrup 114 C 40 C 4 mins 9 8 Smooth 3. Cream in place of water (cr. of tartar) 114 C 60 C 10 mins 5 Opaque 8 Thick smooth 2 Liquid runny creamy 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 2. Beating temp. & speed b 113C 40C 45 sec Light brown c 118C 40C 45s sec Light brown a 113C 113C 45 sec Light brown Gritty very course Gritty course Dry course Smooth creamy b 113C 40C 45 sec Brown Course & sugar granules not well dissolved Medium firmness Dry, firm Firm Thick Undercooked, medium firmness Reg. chocolate Reg. chocolate Sugary chocolate caramel w/ vanilla Peanut butter taste Semi sweet

10 10 c 113C 40C 45 sec Brown Buttery, Fine 3. Microwave a 94C 50C 3.5 min Dark brown b 94C 50C 3.5 min Dark brown C. Divinity 129C 90C 90 sec Creamy white Table 3.3 Noncrystalline Candies Variation Cooking Temp. A. Vanilla caramels 1. Light cream 118 C Dark tan Smooth, chewy 2. Evaporated milk 100 C Dark brown Gritty, crunchy B. Peanut brittle 152 C Golden, Crunchy light tan C. Lollipop 155 C Burnt orange V. Discussion: Very gritty, course Gritty course Somewhat firm Firm caramel thickness Undercooked some what firm Sugary chocolate, nutty Sugary chocolate, nutty Extremely sugary Chewy Crumbly Very sweet Color Texture Consistency Flavor Hard, crunchy Sticky Sticky Buttery, sticky Sticky 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 Vanilla with buttery sugar Burnt sugar Peanut buttery, sweet Burnt orange, sweet

11 11 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:

12 12 Brown, A. Understanding Food Principes and Preparation, 2 nd edition. Thomson, Wadsworth, McWilliams, M. Foods Experimental Perspectives, 7 th edition. Merrill, Prentice-Hall, (p ). I. Thickening Agents September 26, 2013 Lab #4 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 1a Corn Starch (15g) No sugar 100 C b Corn Starch (15g) 25g (2 Tb) 98 C After freezin g

13 13 1c Corn Starch (15g) 75g (6 Tb) 95C a Flour (15g) No sugar 65 C b Flour (15g) 25g (2 Tb) 82 C c Flour (15g) 75g (6 Tb) 96 C a Barley flour (15g) No sugar 85 C b Barley flour (15g) 25g (2 Tb) 70 C c Barley flour (15g) 75g (6 Tb) 95 C a Tapioca (15g) No sugar 66 C 1 (mucus like) 4b Tapioca (15g) 25g (2 Tb) 66 C 1 8 (cloudy clear) 2 9 solid white 9 (see though) 2 jelly 4 (runny) 4c Tapioca (15g) 75g (6 Tb) 93 C 3 9 (see though) 3 3 clear jelly 5a Potato Starch (15g) No sugar 94 C b Potato Starch (15g) 25g (2 Tb) 43 C c Potato Starch (15g) 75g (6 Tb) 38 C a Garbanzo Flour (15g) No sugar 60 C Looks apple 6b Garbanzo Flour (15g) 25g (2 Tb) 70 C sauce 6c Garbanzo Flour (15g) 75g (6 Tb) 80 C Table 4.2 Gelatinization of Various Thickening Agents No. Thickening Agent Addition Pasting Thickness Transparency Consistency Comments Temp Cooked After freezing 7a Sorghum Flour (15g) No sugar 82 C 9 apple sauce 7b Sorghum Flour (15g) 25g (2 Tb) 86 C c Sorghum Flour (15g) 75g (6 Tb) 88 C a 8b Sweet Rice Flour (15g) Sweet Rice Flour (15g) No sugar 38 C g (2 Tb) 38 C

14 14 8c Sweet Rice Flour 75g (6 Tb) 38 C (15g) 9a Oat Flour (15g) No sugar 80 C Missing no sample present 9b Oat Flour (15g) 25g (2 Tb) 87 C c Oat Flour (15g) 75g (6 Tb) 100 C a Sweet Potato Flour No sugar 80 C (15g) 10b Sweet Potato Flour 25g (2 Tb) 81 C (15g) 10c Sweet Potato Flour 75g (6 Tb) 100 C (15g) 11a Buckwheat Flour No sugar 70 C (15g) 11b Buckwheat Flour 25g (2 Tb) 70 C (15g) 11c Buckwheat Flour 75g (6 Tb) 70 C (15g) 12a Semolina Flour (15g) No sugar 90 C Inconsistent thickness 12b Semolina Flour (15g) 25g (2 Tb) 85 C Inconsist ent thickness issue with temp. 12c Semolina Flour (15g) 75g (6 Tb) 89 C 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

15 15 (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 VI. References: Brown, A. Understanding Food Principes and Preparation, 2 nd edition. Thomson, Wadsworth, (p. 371) McWilliams, M. Foods Experimental Perspectives, 7 th edition. Merrill, Prentice-Hall, (p ). Yang, Sybil. "Principles of Baking." DFM/CFS/HTM352 - Food Production & Service. Dr. Sim. San Francisco State University, San Francisco. Oct. 13, 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:

16 16 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 Cookies Cooking Time Appearance Texture Flavor F mins Crumbly Soft crumbles Fishy w/ chocolate (gross) A mins Golden brown, looks soft/moist Moist/ soft, slight crunch Sweet, tastes more like reg. cookie w/ vanilla B mins Very flat, dark Sticky, crunchy, chewy Nutty, brittle, caramel taste/ some what burnt (very

17 17 C mins ½ light doughy color ½ chocolate Soft gooey, slightest crunch satisfying) Sweet chocolaty, flour taste D mins Crumbly dry Gritty grainy Nutty grainy very satisfying E 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 mins Stiff, grainy, darker golden color B mins Spongy light yellow golden fluffy G mins Looks like cake, golden yellow K mins Full, doughy, golden top/ yellowish bottom H mins Dry/med. brown color Dense grainy hard Light crunch outside, really soft fluffy inside Soft fluffy moist Dense, hard to swallow Chewy, full, crumbly dry, best texture Not sweet. grainy, nutty Light nutty & mild sweetness (satisfying) Buttery, w/ mild sweetness Mild sweetness (hardly any) Whole bran taste, nutty slightly sweet and very satisfying J 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:

18 18 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, 7 th edition. Merrill, Prentice-Hall, (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

19 19 Tenderness: Rank 1-10; 1 least Pastry Variation Cooking time Color Flavor 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 Eggy taste sauce, smooth, minimal pourable 3a. Lecithin X X 3b. Xanthan gum Yellow particle, very Mustardy taste, very oily runny, pourable 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

20 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, 2 nd edition. Thomson, Wadsworth, (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 ). IV. Results: Table 7.1 Cottage Cheese Evaluation Type of Milk a. Whole milk Whey Curd Volume Flavor Flavor Tenderness 283ml Creamy/Buttery Extremely Slight Sweetness 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

21 21 e. Lactose-free 401ml Didn't turn out n/a f. Reconstituted dry milk g. Evaporated non-fat milk (diluted) 415ml Didn't turn out n/a 426ml Slightly Sour Smooth yet grainy h. Goat milk 368ml Tangy tart not much curd i. Soymilk 460ml Didn't turn out n/a Smooth creamy small curd 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 Table 7.2 Ricotta Evaluation 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

22 22 v. Soymilk & Non-fat milk combination w. Almond milk & Non-fat milk combination x.coconut milk & Non-fat milk combination Soy nut taste (tofu) Very bitter slightly sweeter, sour coconut (white) Dry, gritty & somewhat crumbly Very tender liquid Moist, creamy, smooth velvety soft 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, 7 th edition. Merrill, Prentice-Hall, (p ). Brown, A. Understanding Food Principes and Preparation, 2 nd edition. Thomson, Wadsworth, (p ). Bibliography

23 23 Brown, A. Understanding Food Principes and Preparation, 2 nd edition. Thomson, Wadsworth, Eatright.org Josef, S. DFM 357: Experimental Food Study San Francisco State University, Fall XanEdu Publishing, Inc. McWilliams, M. Foods Experimental Perspectives, 7 th edition. Merrill, Prentice-Hall, Yang, Sybil. "Principles of Baking." DFM/CFS/HTM352 - Food Production & Service. Dr. Sim. San Francisco State University, San Francisco. Oct. 13, Class lecture. Yang, Sybil. "Milk and Dairy." DFM/CFS/HTM352 - Food Production & Service. Dr. Sim. San Francisco State University, San Francisco. Sept. 27, Class lecture. Yang, Sybil. "Quickbreads, Pastries, & Cake." DFM/CFS/HTM352 - Food Production & Service. Dr. Sim. San Francisco State University, San Francisco. Oct. 28, Class lecture.