EXEMPLAR FOR EXCELLENCE

Transcription

1 NCEA Level 2 Technology (2.6): Excellence Exemplar Page 1 LEVEL 2 TECHNOLOGY (2.6) Title: Demonstrate understanding of the role of material evaluation in product development Credits: 4 EXEMPLAR FOR EXCELLENCE!

2 NCEA Level 2 Technology (2.6): Excellence Exemplar Page 2 "#!$%&! '()(*+,!-!.-/0123-4(.!.0/56!7+0!8((5-9(04!8+!.0/56!-78(0!4:;++*!4,+084<!8+!3++48!8;(/0!(5(091!*()(*4!-5.!8+!7/**! 8;(!9-,!=58/*!./55(08/>(%!! #(:8/+5!?! List the performance specifications of the outcome Brief Specifications: Develop a dairy-based drink for teenagers to drink after school sports,! to boost their energy levels! refuel and rehydrate the body with the goal to restore protein, fluid, electrolyte and glycogen replacement.! dairy based recovery drink for on the go.! single serve! acceptable to drink around you mates! it must meet the needs of muscle recovery and replenish energy levels! must be low GI because it must fill the gap until dinner time. describe the expected performance properties of each of the ingredients/materials used in your outcome Boosting the energy levels: Cocoa powder and Honey Dutch Cocoa powder Nutrition Facts Explain how your choice of ingredients/materials and their expected properties are related to the performance specifications of the outcome. 600mL bottle Nutritional info Servings per pack: 1.70 Serving size: 350mL Avg. Quantity per per *%DI (per Serving 100mL serving) Energy 1050kJ 300kJ 13.8% Protein 17g 4.9g 3.6% Fat, Total 0.9g 0.3g 0.4% -Saturated 0.5g 0.1g Carbohydrate 45.5g 13g 10.2% -Sugar 45.2g 12.9g Sodium 533mg 152.3mg 40%RDI^ Calcium 595.9mg 170.3mg 60%RDI^ *DI Percentage Daily Intakes are based on an average adolescent diet of 7600kJ. Your daily intake may be higher or lower depending on your energy levels. To boost energy levels a single serving provides 72 kj derived from Carbohydrates (Low GI) and 25.2kJ derived from the fat content provides 4% of

3 NCEA Level 2 Technology (2.6): Excellence Exemplar Page 3 600mL bottle Nutritional info Servings per pack: 1.70 Serving size: 350mL Avg. Quantity per per *%DI (per Serving 100mL serving) Energy 1050kJ 300kJ 13.8% Protein 17g 4.9g 3.6% Fat, Total 0.9g 0.3g 0.4% -Saturated 0.5g 0.1g Carbohydrate 45.5g 13g 10.2% -Sugar 45.2g 12.9g Sodium 533mg 152.3mg 40%RDI^ Calcium 595.9mg 170.3mg 60%RDI^ *DI Percentage Daily Intakes are based on an average adolescent diet of 7600kJ. Your daily intake may be higher or lower depending on your energy levels.

4 NCEA Level 2 Technology (2.6): Excellence Exemplar Page 4 600mL bottle Nutritional info Servings per pack: 1.70 Serving size: 350mL Avg. Quantity per per *%DI (per Serving 100mL serving) Energy 1050kJ 300kJ 13.8% Protein 17g 4.9g 3.6% Fat, Total 0.9g 0.3g 0.4% -Saturated 0.5g 0.1g Carbohydrate 45.5g 13g 10.2% -Sugar 45.2g 12.9g Sodium 533mg 152.3mg 40%RDI^ Calcium 595.9mg 170.3mg 60%RDI^ *DI Percentage Daily Intakes are based on an average adolescent diet of 7600kJ. Your daily intake may be higher or lower depending on your energy levels.

5 NCEA Level 2 Technology (2.6): Excellence Exemplar Page 5 Must be low GI because it must fill the gap until dinner time Dairy based recovery drink for on the go Refuel and rehydrate the body with the goal to restore protein, fluid, electrolyte and glycogen replacement Glycemic Index of honey and sugar: Honey's Glycemic Index: 55 Sucrose's Glycemic Index: 61 Calci-trim milk The lipid content of dairy products is a concern for adults and children over the age of 2. Calci-trim milk Nutrition Facts Serving Size: 200ml Amount per Serving Calories 91 Calories from Fat 3.6 % Daily Value * Total Fat 0.4g 0% Saturated Fat 0.2g 1% Cholesterol 0mg 0% Sodium 120mg 5% The Glycemic Index which is assigned to foods, measures how much a given food affects blood-glucose levels. The lower the rating, the slower the absorption and digestion process, which means a more gradual and healthier infusion of sugars into the bloodstream, whereas, a high rating means that blood-glucose levels are increased quickly, and the pancreas are stimulated to release insulin to keep blood-sugar at a constant and safe level. An influx of sugar into the bloodstream not only upsets the body's blood-sugar balance, the insulin secreted also promotes the storage of fat and weight gain which has been linked to obesity and cardiovascular diseases. Low GI diets have been reported to lead to improved insulin responses and blood cholesterol level. Studies show that honey has a lower glycemic index than table sugar and therefore provides a relatively longer and steadier source of energy to active adolescents. This is an important factor when choosing ingredients to fill the gap. Glycemic Index of honey and sugar: Honey's Glycemic Index: 55 Sucrose's Glycemic Index: 61 You can easily reduce the fat content while maintaining the calcium content by selecting Calci trim (2% or 1%) or skim milk and other diary products. The calcium is not contained in the fat portion of milk, so removing the fat will not affect the calcium content. In fact, when you replace the fat portion that has been removed with an equal part of skimmed milk, you are actually increasing the calcium content. Therefore, one cup of skim or non-fat milk will have more calcium than one cup of whole milk because almost the entire cup of skim milk is made up of the calcium-containing portion. Milk is also a good source of phosphorus and magnesium, which help the body absorb and use the calcium more effectively. Milk is fortified with vitamin D because it is essential for efficient utilization of calcium by the body. Chocolate milk benefits active teenagers because

6 NCEA Level 2 Technology (2.6): Excellence Exemplar Page 6 Total Carbohydrate 10g 3% Dietary Fiber 0g 0% Sugars 10g Protein 11.4g 22% Est. Percent of Calories from: Fat 4% Carbs 44.8% Protein 51.1% * Live strong.com * restores muscle glycogen because it has the right mix of protein and carbohydrates that helps build and refuel muscles electrolytes, including calcium, potassium, and magnesium, replenish what is lost in sweat. the body is rehydrate by the Fluids calcium and vitamin D strengthen bones and help reduce the risk of stress fractures. B-group vitamins help convert food to energy. Contains other nutrients not typically found in traditional sports drinks.

7 NCEA Level 2 Technology (2.6): Excellence Exemplar Page 7 Section 2 List the determining ingredients/materials used in your outcome. Dutch cocoa powder Discussing how the relationship between the evaluation of materials and a product s design (including maintenance and disposal considerations) influenced material selection decisions during the development of the product. What do you regard as the functional properties of each of the listed ingredients/ materials? For the chocolate flavour we discussed different cocoas and essences. We decided to use Dutch cocoa as flavouring. Consider the functional properties and justify the suitability of each of the listed ingredients/materi als for your outcome. Dutch cocoa is processed in an alkali solution to neutralise the acids, because of this it is darker in colour, has a milder flavour and is less bitter that unprocessed cocoa meaning we need to use less sweetener in the drink to achieve an appealing result. Because of its treatment it is also more soluble making it easier to use on small or large scale. Explain the processes undertaken to determine the suitability of ingredients/materials used in your outcome. We used Dutch cocoa because it is less bitter than unprocessed cocoa. Our sensory evaluations were aimed at optimising the amount of cocoa required because Dutch cocoa has a strong taste and only a small amount is required. Active Manuka Honey UMF 12+ We looked into different types of sweeteners and decided to use a Manuka honey contains nonperoxide antibacterial Getting the flavour right by trailing different sweeteners was an important part of the making of our drink. The use of Dutch

8 NCEA Level 2 Technology (2.6): Excellence Exemplar Page 8 complex carbohydrate as they have a slow release of sustainable energy. We decided to use manuka honey as a sweetener as it is a low GI food and it has antibacterial properties. activity that is naturally present in the nectar of some manuka flowers. Laboratory studies have shown that UMF Manuka Honey is effective against a wide range of bacteria (8). By using Manuka honey we would not only sweeten the product but will be able to claim added health benefits to the consumer. cocoa made the drink bitter; initially we used honey as our only sweetener. To properly mix the honey was an issue, when added cold it formed a clump at the bottom and did not mix. But this was easily resolved by warming the honey so it dissolved when mixed into the solution. We conducted a sensory evaluation to test our product but the results were disappointing. They showed that many people found the taste of the honey too strong. We tried four other sweeteners, palm sugar, white sugar, glucose and sucrose as additional sweeteners to the honey. Although these sweeteners helped and we were looking at sucrose as it has a lower GI we decided it was best not to add additional sweeteners to our drink. We then tried using different brands of honey and through sensory testing found Katikati Manuka Honey UMF 12+ had a less empowering flavour.

9 NCEA Level 2 Technology (2.6): Excellence Exemplar Page 9 Discussing how the relationship between the evaluation of materials and a product s design (including maintenance and disposal considerations) influenced material selection decisions during the development of the product. Calci-trim milk The third main ingredient is milk, and we wanted our drink to be high in calcium as calcium deficiency is becoming a major problem in young adults. We decided that trim milk fortified with extra calcium would give our concept another advantage of added health benefits. We used Calci trim milk because of its higher calcium content in place of regular trim milk. It is also fortified with Vitamin D that enhances the absorption of Calcium to the body. Calcium is a mineral that is the most abundant in the body and performs the following functions:! muscle contraction! blood vessel expansion and contraction! secretion of hormones and enzymes! Transmission of impulses throughout the nervous system.! Calcium is stored in the bones and teeth where it supports their structure and the formation of new bone in growing children. The calcium is important for teenagers because many have not reached their maximum peak bone mass because of a general lack of calcium intake during adolescence. Added calcium and vitamin D address this issue by adding calcium to the consumer s diet and vitamin D to Calci-trim milk made by dairy company Meadow Fresh contains 200mg of calcium, 50mg more than in regular trim milk, and it has 25% of the recommended daily intake of Calcium needed for adolescents. To the general consumer milk is our main source of Calcium. To the food technologist milk is a complex solution of proteins, carbohydrates, fats & minerals. Casein the protein in milk is: not truly dissolved dispersed throughout the milk forms a colloidal dispersion Casein micelles have a (-) negative charge that causes them to repel each other. This is why fresh milk is liquid and not curdled. It was also important that we do a thorough investigation of the nutritional value of our drink so that we could support our statements of added health benefits. For this purpose we used FOOD WORKS which is a nutritional calculator program that our school has acquired. Results of the nutritional value of our formulas showed where we needed to add or remove ingredients such as carbohydrates and sodium. We were aiming at 1.2g carbohydrates per kg body weight per serve and even though sodium is an important electrolyte for recovery we did not want too much. Addition of various ingredients has an impact on the stability of milk. We used the pectin test (Mufti Kit 901) to observe the impact of acidic ingredients to milk. Through experimentation we observed that acidic ingredients cause milk to curdle, but with the addition of pectin it is possible to prevent the curdling making a more acceptable flavoured milk drink. In acidic conditions: (Addition of fruit juice).casein loses its negative charge (-), becoming more neutral (+) but the Pectin molecules retain their negative charge (-). Under these conditions, the pectin molecules are attracted to the casein micelles and thereby prevent the micelles from coagulating / curdling. These experiments were important because through experimenting and observation we were able to identify anticipated problems and consequent solutions. We used the FOODWORKS program to determine

10 NCEA Level 2 Technology (2.6): Excellence Exemplar Page 10 maximise calcium absorption the nutritional value and the results indicated that per serving our drink contained mg which is 60% of the RDI*. *RDI Percentage Daily Intakes are based on an average adolescent diet of 7600kJ. Xanthan gum Using trim milk resulted in a watery drink compared to other products with a creamier mouth feel and we decided that a more creamy mouth feel has to be an essential attribute for our concept. We will need to look at what other ingredients we can use to increase the viscosity and achieve a creamier texture. Discussing how the relationship between the evaluation of materials and a product s design (including maintenance and disposal considerations) influenced material selection decisions during the development of the product. Dr. Allan Hardacre research officer at Massey University Institute of Food, Nutrition and Human Health advised us on the use of suitable additives that could enhance the texture and stability of the drink. He suggested that we should try using xanthan gum or pregelatinised maize starch. Some of the unique qualities of xanthan gum which include its ability to provide excellent pour ability to liquids, even at very low concentrations and the fact that it can hold food particles in suspension for a long time made us realise that we would like to try including xanthan gum into our concept. Xanthan gum forms a matrix that holds starch granules separately in suspension to prevent lump formation and sedimentation. These additives are not always readily available to the everyday consumer but we fortunately our teachers had the MUFTi kit 902 available and that contains xanthan gum. Xanthan gum forms a matrix that holds starch granules separately in suspension to prevent lump formation and sedimentation. After we have started at working on optimising our concept we conducted various sensory tests with sports teams at our school and our main aim was to improve the acceptability of our product. Sensory analysis showed pleasing results of acceptability and we aim to conduct a final difference test to test how our chocolate milk recovery drink compares to other on the market. We had no idea of how much xanthan gum to use to increase the mouth feel to a creamy consistency. Experiments with a very small mount (0.5g) did not affect the consistency and when we used 1.5g of xanthan gum we thought that the drink was way too thick, but according to the information about xanthan gum found in the MUFTi kit 902 that said that xanthan gum has the ability to reorientate with the flow and then the fluid become less viscous we realised that shaking of the drink before use will reduce the viscosity but maintain the creamy mouth feel.

11 NCEA Level 2 Technology (2.6): Excellence Exemplar Page 11 Shear and Viscosity!"#$%&"#%'()&*+,%-)%)&-++#,%&"#%./0#'(0#)%1-00,-)#$&*$20#%*$,%3#'/.#%0#))%4-)'/()5%!"#$%)&-++-$2%-)%)&/66#,%&"#%./0#'(0#)%1-00%+*6-,07 +#4#+&%3*'8%&/%&"#%/+-2-$*0%)&+('&(+#%*$,%&"#%'()&*+,%1-00 +#&*-$%-&)%4-)'/)-&75 Stirring: Xanthan molecules re is less viscous. -orientate, line -up in direction of flow and the custard Starch granules MASSEY UNIVERSITY FOOD TECHNOLOGY MUFTi KIT 902: CUSTARD DESSERTS Mufti Kit 902

12 NCEA Level 2 Technology (2.6): Excellence Exemplar Page 12 Section 3 List the techniques used to determine the suitability of ingredients/materials used. Explain how you used these evaluative techniques to determine the suitability of materials used. Objective evaluation techniques ph, chemical stability, coagulate, nutritional value, Determining the ph of the milk Instructions on the Mufti Kit 901 experiment required us to take a small sample of milk in a teaspoon and use pair of tweezers to dip one piece of indicator paper into the milk. Then lay the wetted paper on a clean plate or saucer and leave for 30 seconds to allow the colour change to develop. We matched the colour against the ph colour chart and recorded the ph of the milk. It was important to understand how the stability of the milk is affected when the electrical charge of the casein micelles in the milk is changed. The addition of fruit juices to milk will lower the ph of milk and the electric charge of the micelles becomes neutral. With no electric charge the casein micelles will aggregate to form larger particles that eventually become too large to remain suspended and the milk curdles or coagulates. Determining the nutritional value of the formula Our research indicated that the nutritional needs for the active adolescents require an intake of 5 6 g of carbohydrates for each Kg of body weight to replace the glycogen stores and refuel the muscles. Fluid is required for rehydration and calcium for the prevention of stress fractures. These facts had to be taken into consideration for deciding on suitable ingredients for our formula. We use the FOODWORKS program to determine the nutritional value to the best of our ability. Specific ingredients such as Katikati Active Manuka Honey were not available so the closest At which stages did you perform each of these particular tests and explain why it was important for the development of your outcome. Discussing how the relationship between the evaluation of materials and a product s design (including maintenance and disposal considerations) influenced material selection decisions during the development of the product. In the concept trials stage of our product development our concept ideas were based on evidence from our research into existing products on the market. That was where we discovered a gap in the market for acidified fruit milk drinks. We made prototypes of three acidified fruit milk drinks and one chocolate milk and conducted a sensory evaluation. The technological challenge in manufacturing these drinks is to stabilise the milk proteins to prevent them from coagulating when the milk is acidified when fruit juice is added. It was important that we test the effect of changes in acidity on the stability of milk protein and the effect of a stabiliser (pectin) on the stability of acidified milk. It was important to understand how the stability of the milk is affected when the electrical charge of the casein micelles in the milk is changed. The addition of fruit juices to milk will lower the ph of milk and the electric charge of the micelles becomes neutral. With no electrical charge the casein micelles will aggregate to form larger particles that eventually become too large to remain suspended and the milk curdles or coagulates. During the product development stage we had to assess the nutritional value of our formula, because if it did not meet the required nutrient for sport recovery we would have had to look at other ingredients. In our final evaluation we had to look at the nutritional value of the final concept to evaluate our product against the nutritional specifications for its fitness for purpose.

13 product was substituted. NCEA Level 2 Technology (2.6): Excellence Exemplar Page 13

14 NCEA Level 2 Technology (2.6): Excellence Exemplar Page 14 List the techniques used to determine the suitability of ingredients/materials used. Explain how you used these evaluative techniques to determine the suitability of materials used. Subjective evaluation techniques such as sensory evaluations (all senses), opinion and preference surveys Determining the viscosity of the milk drink. Viscosity affects the mouth feel and sensory testing indicated that our first chocolate milk drink tasted watery. Specialist advice suggested we use xanthan gum. We had no idea of how much xanthan gum to use to increase the mouth feel to a creamy consistency. A very small mount (0.5g) did not affect the consistency and when we used 1.5g of xanthan gum we thought that the drink was way too thick, but according to the information about xanthan gum found in the MUFTi kit 902 that said that xanthan gum has the ability to reorientate with the flow and then the fluid become less viscous we realised that shaking of the drink before use will reduce the viscosity but maintain the creamy mouth feel. At which stages did you perform each of these particular tests and explain why it was important for the development of your outcome. Discussing how the relationship between the evaluation of materials and a product s design (including maintenance and disposal considerations) influenced material selection decisions during the development of the product. We conducted a final sensory test on our optimised formula. We did two sensory tests, a staple and a hedonic scale to test all attributes of our drink. The testing results were disheartening. The drink was prepared a day before hand and it had settled over night a problem easily solved by shaking it to re-disperse the solid. The appearance of the drink was unappealing and many adolescents didn t even want to try our product because of this. The acceptability of the product was a mayor issue. Many students were also put off by the idea of milk and fruit not as a smoothie; this made them be put of by the concept of the drink. It is important to us that our product is consistent and will satisfy the needs of the consumer. This was when we decided that our product was a no go and went back to the beginning of the technology process and our initial research to resolve the problem. Sensory testing of the optomised formula with the school football team showed excellent results and we knew that we had a formula that would meet the brief specifications. Instructions in the Mufti Kit 902 explained how to measure the viscosity (thickness) of a mixture. We used the funnels provided in the kit and conducted the following exercise : To test the viscosity we got 100ml of the formula and put it through a funnel measuring the time it took for the drink to flow through. The time taken was 5.89 seconds we thought this was a good viscosity. We will use the colour charts and viscosity tests as quality control measures.

15 NCEA Level 2 Technology (2.6): Excellence Exemplar Page 15 Section 4 Discussing how the relationship between the evaluation of materials and a product s design (including maintenance and disposal considerations) influenced material selection decisions during the development of the product. How did your the evaluation of material/ingredients support your decision making, maintenance or disposal of outcomes Important decisions made in the development of our product: 1. No go stage termination of the product was immanent when we did our final sensory evaluation of the fruit milk drink. We had problems with stability and consistency of our formula and just when we decided upon our final concept, sensory evaluation showed a negative result. Fortunately for us we have done some thorough research and reflection pointed out that studies have shown the effectiveness of chocolate milk as a recovery drink. 2. Sensory evaluation of the chocolate flavour of the drink when using Dutch cocoa. We decided to use Dutch cocoa instead of ordinary cocoa not only as a point of difference but also for its functional properties. It has a low glycemic index, meaning a smaller fluctuation in blood glucose and insulin levels than with other sweet foods. Even though it is less bitter that unprocessed cocoa it still contributed to the bitter taste in the formula. We conducted sensory evaluations for the optimisation of the amount of cocoa required for a good tasting drink. Because Dutch cocoa has a strong taste and only a small amount is required we had to trial a variety of formulas to get the preferred taste. 3. Replacing sugar with honey Nutritional evaluation of Manuka honey supported our choice of the product. It showed that honey has a lower glycemic index than table sugar and therefore provides a relatively longer and steadier source of energy to active adolescents. This is an important factor when choosing ingredients to fill the gap. Glycemic Index of honey and sugar: Honey's Glycemic Index: 55 Sucrose's Glycemic Index: 61 Because honey has a distinct flavour it was important that we run sensory panels with our new honey formula. First results showed that if we use equivalent amounts of honey to sugar that we have a product that is too sweet. Research showed us that honey has double the amount of sucrose than ordinary sugar. This was a very interesting point because it meant that we could use less honey in our formula and that resulted in minimizing the distinct honey flavour that some students did not like. We were very excited to learn about the antibacterial health benefits of Manuka honey and we How does the evaluation of material impact on the social, cultural or environmental factors of society? Impact on social factors of society: Consumers demand and needs are the most important factor in product developments. It is this factor that instigates the need for new products and feedback from consumers inspires or drives decision making in product development and sets the scene for improved specifications. The financial strength of the targeted consumer market directs some specific attributes of the required outcome. Society decides on the acceptability of the product. That is why all products under development have to undergo strenuous sensory evaluations before it can be produced. Trends in societal values impact on the choice of ingredients e.g. the use of organic, fair trade or local products. Some religious practices in society place demands on the choice of ingredients or processes used in product development e.g. Halaal food. Impact on cultural factors of society: Globalisation has minimised biased towards cultural influences in what we consume. Most markets are multi-cultural and chances that a product could be condemned because of its cultural origin have been phased out in most western societies. The opposite is under debate, so depending on the country in which a product is being developed the culture of the primary consumer needs to be taken into account. Cultural specific products need to be sensory tested within the culture of the target market.

16 NCEA Level 2 Technology (2.6): Excellence Exemplar Page 16 decided to use that information to support the marketing of our product. 4. Using Calci-trim milk We realised that the Calcium content of the drink would be important in meeting the nutritional needs of active young adolescents because exercise depletes the calcium content of the skeletal bones. Using calci trim milk was our obvious choice but proceeded at investigating the nutritional value of Calci-trim milk just to be assured that our drink will meet the RDI for calcium of adolescents. If it did not provide the necessary calcium to the diet we would have had to fortify the drink with added calcium. 5. Including xanthan gum in the formula - Sensory evaluation of our preferred chocolate drink pointed out that the students thought that our drink tasted watery. That was understandable because we used trim milk meaning it has reduced fat that removes the creamy mouth feel of ordinary milk. This posed a problem and we decided to consult experts in the field that suggested the use of thickening agents. We had to investigate the origin of xanthan gum because consumers prefer natural products and were pleased when we discovered that xanthan gum is a natural product that originates from the fermentation process of cabbage. We had to trial different amounts to get the optimised mouth feel for our drink. It was only possible to establish the correct amount of xanthan gum for our formula through the use of sensory testing. In the industry the shear / viscosity of liquids are tested through a process of rheology which is a study of the flow of materials. Impact on environmental factors of society: Food miles, support of local enterprise and self sustainability is a trend demanding attention. These factors place a large amount of constraints on product development. Ingredients can undergo DNA testing to establish it origin and consumers who prefer organic food go to great lengths to assure that all ingredients used for the manufacturing of a product need to be organic. We have used this information in our product development and decided that the use of manuka honey could support our own manufactures of Manuka honey. It is only the Dutch cocoa in our formula that is imported, but should our product become popular there is no reason why we could not look into processing our own cocoa.