Dessire Barrientos



Experimental Food Study Laboratory NotebookDessire BarrientosDFM357-Fall 2014San Francisco State UniversityTable of contents:1. Basic Measurement techniques – lab #1 2-62. Sensory evaluation- Lab #2 7-143. Crystallization of Sugar – lab #3 15-244. Thickening Agents- Lab #4 25-295. Mystery Fiber- Lab #5 30-336. Fats and Oils- Lab #6 34-377. Milk Proteins – Lab#7 38-438. References 44Tittle: Basic Measuring Techniques/Lab #1Date: 9/05/2014Laboratory conditions: normal Purpose the purpose of the lab was to practice different ways of measurement in certain products such flour, sugar fats, and salts as well as to observe how these different techniques affected the results. Experimental procedures Professor Marian Smitt provided the instructions for lab #1 which are listed in tables’ #1-3. In the basic measuring techniques lab, students measured a variety of common household baking products three times. Discussion One will assume that measuring a specific product in different times will give the same weight result. However, this experiment proved that an individual’s techniques introduced uncontrolled variables into an experiment (McWilliams, 2012). During this experiment, my partner and I carefully followed each step so fewer errors occurred. After collecting all the data, more noticeable differences were observed in the flours trials than the sugars, fats and salt. This could be due to the different ways of measuring different products as well as the individual’s techniques. On the flour trials, a-1 and a-3 showed a vast difference in results because of the style used to measure such product. Since it is stated that the sifted flour on a-3 could not be packed or shaken, the total volume of such product weighted less than a-1. Moreover, table-2 showed the different trials of sugars that were packed and unpacked as well. In all of the trials except trial 2, the unpacked sugar had a higher weight than the unpacked one since it had more volume measure. For trial 2 on c-1 and c-2 the inverse on weight occurred. Once again, this could be due to the person’s perception on the instruction provided as well as his/her abilities on preforming such a task. With regards to fats and oils, different weights were documented for hydrogenated, butter and liquid fat. The one that should a slight difference in weight throughout its trials was oil (d-1). This difference could due the human error upon purring or the scraping of the oil from the measuring cup which can create a yield loss and affect its weight. The experiment that had an overall stable average in its own category was table#3. On the three different trials, table, kosher and sea salt had an average on 4.0, 2.0 and 2.9 g respectively. However, out of all them, table salt (e-1) showed a higher average weight in comparison to kosher (e-2). Kosher salt grain size is usually coarser lacks of additives and it is not refined which makes it less dense in comparison to table salt (Zeratsky, Katheryn,n.d). Furthermore, table salt is more heavily processed and contains additives such as iodine to prevent its clumping (Zeratsky, Katheryn, n.d). These additives add a significant amount of weight which it can be clearly seen in the average results on table 3. In conclusion, this experiment showed that even the same products have in consistency within each trial. Everything depends on the type of product, the technique used to measure and the perspective of the individual. All these variables can affect the final result on the data taken which makes it difficult for a research to have a solid and consistency information. ResultsBasic Measuring Techniques1 cupTable#1Trial 1Trial 2Trial 3Average1a-1Bread flour, unsifted, fill cup by a spoon 123.8g124.5g125.3g123.9g2a-2Bread Flour, unsifted, minus 2 tablespoons103.8g105.9g99.5g103.1g3a-3Bread Flour, sifted, lightly fill cup by a spoon, no packing or shaking. Level top with edge of a straight knife or spatula120.4g122.0g115.4g119.3g4a-4All purpose flour, sifted, packed and tapped into a cup with a spoon121.2g114.3g115.5g117.0g5a-5All purpose flour, sifted lightly fill cup by spoon, no packing or shaking. Level top with edge of a straight knife or spatula, then minus 2 tablespoons, level top with edge of a straight knife carefully.99.0g93.4g89.8g94.07g6b-1Water 260.6g260.3g258.1g259.7g? cupTable#2Trial 1Trial 2Trial 3Average7c-1Brown sugar, packaged and tapped into a cup with a spoon29.0g25.5g29.4g28.0g8c-2Brown sugar, lightly fill cup by a spoon, no packing or shaking. Shake and level top with edge of straight knife or spatula25.2g26.2g25.6g26.0g9c-3Granulated sugar or powder sugar, fill cup by a spoon23.4g23.4g24.3g23.7g10d-1Hydrogenated fat38.3g38.0g41.5g39.3g11d-2Oil76.4g66.4g71.5g71.4g12d-3Butter45.9g40.1gg36.4g40.8g1 teaspoon Table#3Trial 1Trial 2Trial 3Average13e-1Table salt3.8g3.9g4.3g4.0g14e-2Kosher salt2.1g1.7g2.1g2.0g15e-3Sea salt3.0g2.8g2.9g2.9gTitle: Sensory Evaluations/ Lab #2Date: 09/12/14Laboratory conditions: normal conditions Purpose The purpose of this experiment was to experience a sensory evaluation of primary senses such as sight (color), odor, taste and texture on different products and how it can be measured through 4 different evaluation tests; the paired comparison, triangle , duo-trio and hedonic scale Experimental proceduresTen testing stations were already set-up upon arrival to the lab. Lab partners were move from station to station to test tasting for different variables. For each series, each person had to pour a one –teaspoon sample into a clean cup, taste and evaluated according to the testing method indicated. Cleansing our palate with water between samples was stipulate. After we tasted and evaluate each tasting with the method assigned, we recorded our taste perceptions, accordingly. DiscussionDefinition:Subthreshold: concentration of a taste compound at a level that is not detectable but can influence other taste perception( McWilliams, 2012).After finishing this lab experiment, I realized that sensory evaluation can be challenging. Even though this evaluation had to be done in silence, some of my classmates were talking among each other. Consequently, their opinions made it difficult to have a clear perception of my senses. For that reason, training panelist are more desirable in specific types of tasting evaluations than untrained so they can by more objective on their results. Taste perceptions involved different components such as the olfactory receptors, the oral cavity and the test buds that are in our tongue and all over the oral cavity (in kids). Approximately, a person has around 10,000 taste buds which the taste of food is perceived (Mc Williams, 2012). In addition, these taste buds are responsible for our four basic tastes; salty, bitter, sweet and sour. Moreover, There is a fifth taste identified as umami which enhances savory qualities of flavor but doesn’t have a specific taste itself. Along with these fives taste senses, smell, taste, sight, touch and sound are required for sensory testing to perceive an overall flavor. Finally, there are different compounds in food that affects the subthreshold levels in foods which can influence our overall perception of taste. For example, subthrehold levels of salt enhance the sweetness in a sugar solution or reduces the sourness of an acid (McWilliams, 2012). Similarly, acid at a subthreshold levels increase the saltines of sodium chloride. The opposite is say of sugars which at subthreshold levels reduces saltiness, sourness and bitterness (McWilliams, 2012) For series A, each student had to identify the 5 primary taste sense: bitter, sour, sweet, salty and umami using the pair comparison sensory test which helps the taster identify a specific characteristic assigned. The person is asked to test the two samples presented to identify the sample with the greater amount of the characteristic being measured. This test has 50-50 % chances of being correct. Acid will enhance the sweetness of a sweet product. However, it had the opposite effect on me. I found trial number 142(more sweet) with fewer flavors than trial #293.For series B, the effect of acid on sweetness based on the paired comparison sensory test was performed. Although citric acid at threshold is supposed to increase the sweetness of sucrose, it did not have that effect on my perception. I found trial number 142(more sweet) with fewer flavors than trial #293. Professor Christine Batten mentioned that taste buds decrease over time to half the amount in adults and even more in older adults (September, 2014). For that reason, I could not identify the sweeter product on these products. For series C, the effect of salt on sweetness using the triangle sensory test was evaluated. The triangle sensory test occurs when all the three samples are given at the same time. Then, the tester must identify the odd sample perceiving by his/her sense. This sensory testing have a 33.3 % chances of being right which reduces the chances of guessing. For this section, my answer correlated with the answer key provided. This result proved that subthreshold levels of salt will increase the sweetness of a product.Series D shows the results of the effect of sugar on saltiness using the paired comparison sensory test. The data clearly showed that sugar will decrease the saltiness on different products since the answer key shows that #876 is less salty than #190. Series E measures the effect of sugars on sourness (acidity) utilizing the pair comparison sensory test. Sugar decreases sourness as proven by sample #453 containing citric acid + sucrose which made it less sour than #186 which only had citric acid.Series F evaluated the effects of sugar on bitterness using the pair comparison sensory test. As mentioned earlier, sugar will decrease the effect of bitterness. For sample #458 which contained caffeine + sugar resulted less bitter than sample #739 that contained only caffeine.Series G showed the effect of a different type of sugar using the duo-trio test. In this particular test, the control sample is presented first. Then, it is followed by two samples, one of which is the same as the control. The tester is requested to identify which of the last two samples is different from the control. This test has a 50-50 % chance of being right. On this particular section, it took quite some time to identify which one was the same as the control. I could not recognize the flavor of the third sample so I got the incorrect answers. One of the problems of being unable to detect agave syrup is that I never had such a product before so for me all of them tasted like sucrose. Series H calculated the effect of above threshold levels of salt on sweetness using the triangle test. Samples #253 and 129 contained sucrose plus several amount of salt which made them easily to identify. On the other hand, sample #308 was assigned as the different sample since it was the only one that contained only sucrose. These results prove that going above the threshold will decrease the sweetness of products. Series I was based on the effect of processing methods on the flavor of lemonade using the scale sensory test. On this segment, I discovered that I found frozen lemonade better. This result could be doing the dilution that can occur upon freezing which also make it less sour. The one that I like the least was the fresh lemonade since it had a really citrus almost bitter taste. Series J was on the effects of color on flavor. My partner and I thought we were going to get different flavors from the different colors. For example, we thought that the orange color was going to have a tangerine flavor and the green color was going to be more citrus. However, all the jelly beans had the same lemon taste which caught us by surprise. Series K was the effect of genetic predisposition on tasting PTC. At First, I thought I was going to eat paper so I grabbed a bigger piece. However, as soon as I felt the strong bitter taste I had to take it out of my mouth. This section proved assumptions on how certain foods look might not be the same to how they taste. Lastly, Series L measured the perception of flavor without visual cues. On this area, my jelly bean had a strawberry smoothie flavor; however, its color was blueberry green. If I had to base it on color, I would have expected the sweet flavor I got. Results Series A: Identification of the Primary testsTable 2.1IdentificationBitterSourSaltSweetUmaniindividual372798569825281Correct Key #372798569825281Series B: Effect of Acid on Sweetness: Paired Comparison Sensory testTable 2.2IdentificationLess SweetMore SweetNo differenceIndividual142293Correct Key #293 142 Series C : Effect of Salt on Sweetness: Triangle Sensory TestTable 2.3IdentificationTwo of the sameDifferent Sample Different Sample: less sweet Individual 621-879256879-621Correct Key#621-879 (sucrose only)256 -sweeter ( sucrose+ salt)879-621Series D: Effect of Sugar on Saltiness: Paired Comparison Sensory Test Table 2.4identificationLess SaltyMore SaltyNo differenceIndividual Key876190Correct Key #876190 Series E: Effect of Sugar on Sourness (acidity): Paired Comparison Sensory Test Table2.5identificationLess SourMore SourNo differenceIndividual453186Correct Key #453186Series F: Effect of Sugar on Bitterness: Paired Comparison Sensory Test Table 2.6IdentificationLess BitterMore BitterNo differenceIndividual468739Correct Key #468739 Series G: Effect of a different type of Sugar: Duo-Trio TestTable 2.7identificationingredientsindividual438-724 (sugar), 222 (sweet but unable to recognize the product)Correct Key 222-438= sucrose. Both the same724=agave syrup, sweeter with bitter after tasteSeries H: Effect of Above Threshold Levels of salt on sweetness: triangle test Table 2.8Identification Identical to standardSweeter less sweetIndividual253-129308Correct Key129-253308Series I: Effect of Processing Method on the Flavor of Lemonade Consumer Preference Hedonic Scale Sensory test. Table 2.9Frozen LemonadeLike ModeratelyDried Lemonade MixLike SlightlyFresh LemonadeDislike SlightlySeries J: Effect of Color on Flavor Table 2.10CodeFlavor Answer Key 382Lemon (sour taste)lemonade296Lemon( sour taste)lemonade432Lemon (sour taste)lemonade871Lemon (sour taste)lemonade. Series K: effect of genetic predisposition on tasting Phenylthiocarbamide (PTC)Taste a PTC taste paper. Do you taste anything, and if you do, what is the quality?Series L: Perception of flavor without visual cues:Have your lab partner choose a jelly bean flavor for you. With your eyes closed, have your partner place the jellybean in your palm. Eat the jellybean. Guess what flavor it is and compare it to the actual flavor. Describe what happened.Title: Crystallization of sugar / Lab #3Date: 9/19/2014Laboratory conditions: During this lab there were different types of thermometers which made it difficult for the students to learn its appropriate use. For instance, some of the students did not take the cap of the thermometers which gave them a different temperature reading while making Fudge. Since temperature has a critical role in candy making some of the experiments, some of the products could not be made on time for tasting. Purpose This lab focused on creating different types of candies (crystalline and non-crystalline) while adding different variables such as temperature of beating or adding other ingredients which can affect the candies’ crystallization. Procedure Professor Maryann Smitt provided the procedure on the lab instruction’s handout #3. DiscussionThe candy making process is delicate and requires accurate temperature reading since heat is an important component to ensure an optimal candy formation. Acid such as cream of tartar is used in the production of crystalline cadies. They promote inversion (hydrolysis) of the sucrose molecules in boiling sugar solutions which create equal amounts of glucose and fructose in the solution. The extent of inversion accomplished by the acid during the boiling period is directly related to the rate of heating (McWilliams, 2012). A candy that is boiling slower will have more inversion of sugars which will produce a smooth, sweeter and more desired candy product. After the heading process, beating is initiated to provide separation of crystal as they try to aggregate with each other. This technique is ideal in a candy solution that has reached its desired degree of supersaturation of 45°C. The final product will be a smooth, almost velvety feel in the mouth (McWilliams, 2012). On table 3.1, the different beating’s temperatures affected the texture of the fondant. 1-c showed a smoother texture and softer consistency in comparison to 1-a or 1-b.Moreover, corn syrup can provide a variation on our candy results. With a combination of glucose and hydrolyzed starch, corn syrup help create a greater texture on crystalline candies which it will produce larger crystal aggregates As a consequence, corn syrup will enhance the solubility of sucrose and will decrease crystallization (“Crystallization”, 2012 ). As a consequence, it will create a smoother texture and decrease its consistency on the fondant product. Table 3.1 showed that corn syrup fondant had the characteristics discussed while fondant made out of sugar at 40° C (1-c) had more firmness and structure. Another factor that can alter our candy results is fat. Cream is considered an interference substance that affects the crystal formation by creating less unorganized, small crystals which can be seen in products such as fudge. As a result, fudges contain a grainer texture. If water is only used, more organized crystal formation is more visible. The size and quantity of crystal will be more visible since they are able to interact with each other in the cooling process. This creates a rougher paste product upon beating at the right temperature. Other characteristic seen in this experiment was the different color produced when using cream of tartar vs corn syrup. As seen on Table 1, (a-1 and a-2) Fondant made with cream of tartar contained a whiter color texture. In contrast, fondant made with corn syrup will have a more pale yellow color due to the different ingredients and their different forms to create a smoother texture. During this lab, we also got to make different fudge with different levels of temperature and beating time as seen on table 3.2. All the fudges contained different interference substance such as milk, cream, eggs whites and chocolates. As a result, the texture, the color and the consistency got affected. For example, the longer the fudges were beating the smoother the texture it got since it allows a constant distribution of small aggregates of crystals. Furthermore, the microwave samples on table 3.2, were beating at 106.2° C, 106.9° C and 106.4° C respectively. With the different temperatures variations, the 3 different fudge samples had unique characteristics. They were either grainy or elastic texture and had a firmer consistency due to the lack of supersaturation point desired for crystallization. Once again, temperature is critical in candies formation to control crystallization. Absolutely no nuclei should be available while the candy is cooling to its desired degree of saturation. Also, candy cannot be disturbed in the cooling process to prevent early crystallization and larger crystal formation. As the sugar is cooked, water boils away and the sugar concentration increases. The highest temperature that the sugar reaches tells you what type of consistency it will have when it cools (“the cold water candy test”,n.d). This will provide different stages in candy making. For example, a temperature of 234-240 F (soft ball stage) will be ideal to create fudge. Also, a temperature of 242-248 F (firm ball stage) is ideal for caramel candies. On microwave fudges, it is difficult to control temperature so all three samples had a harder, firmer ball stage which it is not ideal for fudges. Amorphous candies are boiled at higher temperature which creates a higher concentration of sugar in combination with other interfering agents. As a result, it produces a viscous candy as soon as they are removed from the heat and prevents the formation of sugar crystals (McWilliams, 2012). These results are visible, different harder caramels, peanut brittle and lollipops on table 3.3. The use of different milk products affects the consistency, texture and color of a product. The more interferences substances the smother and softer a caramels gets. Although it prevents crystallization, it adds softness to the products because of the fat content. For that reason, evaporated cream was smoother than light cream since its fat content is higher. One the other hand, Peanut brittle was the harder of the two. One peculiar observation was the small holes it developed when cooling. This is due to the Aeration by gas- activated medium with the reaction of sodium bicarbonate (Jones & Beecher, 1995). High viscous masses such as peanut brittle have the ability to hold air bubble when the acids of the candy react with the sodium bicarbonate. Lab instruction’s handout #3- CrystallizationInstruction for Table 3.1A. Fondant250 g water0.4 g cream of tartar or400 g sugar 41 g light corn syrupGeneral Directions: Before beating, rinse plate with cold water. Dry plate. Place thermometer with mercury column up on a plate (on wire rack), and tape thermometer in position. Pour candy on plate to cool. Leave undisturbed until desired temperature is reached (don’t move or jar!!). Beat with a heavy spoon or heavy mixer.Procedure: Mix ingredients, stir, and heat to boiling point on high heat. Turn heat down to medium. Cook without stirring to temperature indicated in your variable. Wash crystals from sides of pan as they form, or cover pan a few minutes while cooking to dissolve them. Pour mixture onto a prepared plate as indicated under general directions. Cool to temperature indicated in your variable. When cooled appropriately, stir and work back and forth until mixture is white and creamy. Then knead until smooth.1. Effect of temperature of beating Procedure: Prepare 1? times recipe. Read general directions (use cream of tartar in place of corn syrup)Cook to soft ball stage: 1140C (2370F). Divide cooked fondant between three plates:Variables: a. Beat immediatelyb. Cool to 70 oC (1580F); beat as indicated abovec. Cool to 40 oC (1040F); beat as indicated aboveA. Fondant250 g water0.4 g cream of tartar or400 g sugar 41 g light corn syrupGeneral Directions: Before beating, rinse plate with cold water. Dry plate. Place thermometer with mercury column up on a plate (on wire rack), and tape thermometer in position. Pour candy on plate to cool. Leave undisturbed until desired temperature is reached (don’t move or jar!!). Beat with a heavy spoon or heavy mixer.Procedure: Mix ingredients, stir, and heat to boiling point on high heat. Turn heat down to medium. Cook without stirring to temperature indicated in your variable. Wash crystals from sides of pan as they form, or cover pan a few minutes while cooking to dissolve them. Pour mixture onto a prepared plate as indicated under general directions. Cool to temperature indicated in your variable. When cooled appropriately, stir and work back and forth until mixture is white and creamy. Then knead until smooth.2. Effect of addition of other sugars Procedure: Prepare ? recipeRead general directions (use corn syrup in place of cream of tartar)Cook to soft ball stage: 114oC (2370F). Cool to 40 oC (1040F) before beatingEffect of cream in place of water3. Cream Fondant245 g half & half cream400 g sugar0.4 g cream of tartarProcedure:Read general directions. Mix ingredients and heat on medium heat, stirring constantly until mixture boils. Adjust heat so that it continues to boil but does not scorch. Wash crystals from side of pan. Cook to 114oC (1140F). Pour onto plate and cool as indicated in general directions. Cool to 60oC (1400F). Stir until creamy and knead until smooth.B. Fudge70 g evaporated milk 1.5 gsalt225 g sugar35.5 g baking chocolate (1 sq. = 28 g)45 g water19 gmargarine27 g light corn syrup2.5 gvanilla extractProcedure:Mix sugar, milk, water, corn syrup, salt, and chocolate. Cook and stir over medium heat until sugar dissolves and chocolate melts. Cook to temperature indicated in experiment below. Add vanilla. Add margarine. Remove from heat. Cool as indicated in experiment below. Beat until candy is creamy and goes from glossy to dull. Pour quickly into oiled pans, making a ? to 1-inch layer. 1. Effect of temperature of cooking: Correlation of end point temperature and concentrationProcedure: Prepare 1 ? times recipea. Pour out ? recipe at 110oC (2300F); cool to 40oC (1040F); beat with heavy mixerb. Pour out ? recipe at 113oC (2350F); cool to 40oC (1040F); beat with heavy mixerc. Cook ? recipe at 118oC (2440F); pour out; cool to 40oC (1040F); beat with heavy mixerInstructions for table 3.2 B. Fudge70 g evaporated milk 1.5 gsalt225 g sugar35.5 g baking chocolate (1 sq. = 28 g)45 g water19 gmargarine27 g light corn syrup2.5 gvanilla extractProcedure:Mix sugar, milk, water, corn syrup, salt, and chocolate. Cook and stir over medium heat until sugar dissolves and chocolate melts. Cook to temperature indicated in experiment below. Add vanilla. Add margarine. Remove from heat. Cool as indicated in experiment below. Beat until candy is creamy and goes from glossy to dull. Pour quickly into oiled pans, making a ? to 1-inch layer. 2. Effect of temperature of beating and speed of beating on crystal sizeProcedure: Prepare 1 ? times recipe. Cook to 113oC (2350F)Variables: a. Beat immediately on low speedb. Cool to 40oC (1040F); beat on low speedc. Cool to 40oC (1040F); beat on high speed 3. Microwave Fudge200 g sugar20.5 g light corn syrup28.2 g cocoa60 gmargarine78 g half & half cream7.5 gvanilla extractProcedure: Lightly butter plate. Mix sugar and cocoa in 2 qt Pyrex bowl. Add half & half, corn syrup, and margarine. Cook for time specified below. Remove immediately. Add vanilla, place thermometer into bowl, and record temperature after 1 ? min. Pour into mixing bowl of electric counter-top mixer. Beat on high speed until mixture goes from glossy to dull. Pour onto plate.Variables:Prepare one recipe for each variablea. Cook on high 3 minutes, then cook on medium 5 minutesb. Cook on high 3 minutes, then cook on medium either 4 ? - 5 ? minutesC. Divinity: 255 g sugar1.5 g salt61.5 g light corn syrup 6.2 g egg white75 g water2.5 gvanilla extractEffect of protein additionProcedures: Cook sugar, syrup, water, and salt to hard-ball stage (127oC) (2600F). Using electric counter-top mixer, beat egg whites until stiff peak is reached. Pour slightly cooled sugar solution over egg whites while constantly beating on high speed. Beat until candy holds its shape. Add vanilla. Pour into oiled pans. Cut into squares when cold. Candy may be formed into irregular pieces by dropping it from tip of spoon onto wax paper.Instructions for table 3.3 A. Vanilla Caramels: Cook to end point temperature of 118oC (1440F).130 g sugar14 g margarine65 g brown sugar1 gsalt54 glight corn syrup 5 gvanilla extract149 g light cream Effect of fat and protein content of milk products on consistency:Procedure: Mix all ingredients except vanilla. Place on medium high heat initially and lower heat as cooking continues. Stir occasionally at beginning of cooking and constantly toward end of process. Cook to firm-ball stage (118oC) (1440F). Add vanilla. Turn into oiled pan. Cool. This is a soft, rich, chewy caramel.A. Vanilla Caramels: Cook to end point temperature of 118oC (1440F).130 g sugar14 g margarine65 g brown sugar1 gsalt54 glight corn syrup 5 gvanilla extract149 g evaporated milk Effect of fat and protein content of milk products on consistency:Procedure: Mix all ingredients except vanilla. Place on medium high heat initially and lower heat as cooking continues. Stir occasionally at beginning of cooking and constantly toward end of process. Cook to firm-ball stage (118oC) (1440F). Add vanilla. Turn into oiled pan. Cool. This is a soft, rich, chewy caramel.B. Peanut Brittle200 g sugar19 g margarine113 g light corn syrup190 g raw peanuts75 gwater5 gvanilla extract3 gsalt7 gbaking sodaProcedure:Cook sugar, syrup, water, salt, and margarine to soft-ball stage (112 – 116oC) (2340F - 2400F). Add peanuts. Continue cooking slowly until syrup is light brown and meets hard-crack test (152oC) (3060F). Remove from heat. Add vanilla and soda. Mix ingredients well. Pour onto oiled baking sheet, spreading as thin as possible. When mixture is nearly cool, wet hands in cold water, and turn candy over, stretching to desired thinness. Break into pieces.C. Lollipops65 g light corn syrupvegetable coloring75 gwater5 g flavoring100 gsugarProcedure:Cook sugar, syrup, and water to 155oC (3100F). Stir only until sugar is dissolved. Remove any crystals that form on sides of pan. Cook slowly toward end process so syrup does not scorch. Cook to extreme hard crack stage 155oC (3100F). Remove from heat and add coloring and flavoring, stirring only enough to mix.Drop mixture from tip of a tablespoon onto a smooth, oiled surface, taking care to make drops round. Press a toothpick or skewer into edge of each before it hardens. Any decorations are pressed on at same time. Candies should be loosened from slab before they are quite cold to prevent cracking. ResultsTable 3.1: Fondant results (crystalize candies) Record cooking temperature, beating temperature, and beating time needed to crystallize. Rate on a 9-point hedonic scale: Texture: 9 = extremely white color and extremely smooth texture and 1 = extremely gray color and extremely course. Consistency: 9 = extremely firm; 5 = moldable; 1 = extremely runnyVariationCookingTemp. o CBeatingTemp. o CBeatingTime (min)ColorTextureConsistencyFlavorA. Fondant1. Beating temp. a1141145.5Neutralwhite29Really sweet b114703Shinnywhite47Less sweet than A-1 c114402.4Pearly white46Semi-sweet2. Corn Syrup114408Opaque white55Sugary taste3. Cream Fondant 114 6020 min ( by hand)Pale yellow19 Buttery taste Table 3.2: Fudge & divinity results (crystalline candies)Record end point cooking temperature and beating temperature and time.Rate color from extremely dark to extremely light.Rate texture from extremely course to extremely fine.Rate consistency from extremely firm to extremely runny Fudge VariationCookingTemp. o CBeatingTemp. o CBeatingTimeColorTextureConsistencyFlavor1-a. Cooking temp. 113°C40° C1-b. cooking: temp:113°C N/AN/A 1-c.cooking temp: 118°CN/AN/A2.b beating temp.&speed 113°C40° C/low15-20 minLight brownSmooth and chewy-firm yet moldable- hold shape when cut Sugary/ sweet2.c 113°C40° C/ high25 minDark cocoa color-soft texture-harder to cut-did not hold its shape upon cutting Sweet/ chocolate3-a. Microwave Total cook time: 5min high106.2 °CDark/brown Grainy but smoothFirm but not hard3-b. total cook time :7.5 minhigh106.9°CvariedDark cocoaLess chewyNot as grainy as 3.aLess firm, more smoothsweet3-c total cook time:8.5 minhigh106.4°Cvarieddark cocoaElastic Smoother sweetDivinity12730.5 CVaried white-soft-airy -runny-puffy Egg flavor/ sweetTable 3.3 Caramels, peanut brittle, & lollipop results (amorphous candies)VariationCooking Temp.ColorTextureConsistencyFlavorA. Vanilla caramels1. Light cream244Light brownThick/hardSlightly softer,bendableSweet 2. Evaporated milk244Darker brown Chewy and stickySmooth and softA very sweet flavorB. Peanut brittle114Golden browncrunchyHardPeanut butterC. Lollipop155Orange-redhardcrackingSweet and sugary Title: Thickening agents/ Lab#4 Date: 9/26/14Laboratory conditions: normal conditions Purpose The purpose of this lab was to use a variety of thickening agents (starches) considering their different temperatures for gelatinization as well as different sugar additives upon preparation. Likewise, an observation of consistency of such starches was done before and after freezing them for a week. ProcedureProfessor Maryann Smitt provided the procedure on the lab instruction’s handout #4. Lab handout #4:Mix 15 g (2 T) thickening agent with indicated amount of sugar then add 1 cup of water. Heat until thickened. Turn down the heat to low and cook for 5 minutes, stirring only occasionally. Flour and cornstarch must reach a near boiling temperature for thickening to occur. Freeze ? of each product to thaw and evaluate later. DiscussionGelatinization is a unique property of starches. During this process, the starch granules begins to swell and amylose one of the components of starch starts to migrate into the cooking water solution. The cooking of the starch will continue until it reaches its maximum gelatinization. This point varies depending on the type of starch as well of the different additives that may be added to the solution when heated. Natural starches contain a combination of amylose and amylopectin while other commercially starch product can have as little as 2 % amylose and more than a 90% of amylopectin. Amylose has the property to form really good gels while amylopectin forms good thickening pastes which are the starting material on modified food starches (“Starches and cereals”, n.d). Furthermore, amylopectin contains “waxy properties that makes starchy products high in such compound have a better transparency. Increased translucence during the gelatinization process is more noticeable in roots starches, potato starch and tapioca (Mc Williams, 2012). On the contrary, regular corn starch, rice and wheat starches tend to exhibit less translucence during the gelatinization process due to the their small amylopectin content. When observing at my data, the tapioca starch (4-a, b, c) had the most transparency of all of the starches. However, the potato starch did not showed the high transparency rate that is characterized for. This could be due to the methods of cooking that others students used to gelatinize it. Other noticeable characteristic in Table 1 and 2 is the different points of gelatinization. Sugar will delay gelatinization due to its hydroscopic characteristic. It will compete will starch for the bonding of water. On the corn starch samples (1 a, b, c) the temperature of gelatinization increased as more sugar was added into the solution from 86.9, 87.4 to 88.9 Celsius respectively. As for the rest of the starches the temperatures varies and does not correlate with the effects of sugar. One hypothesis can be that the reading temperature was measured incorrectly. Another effect that sugar has in gelatinization is the decrease of viscosity and strength of the gel. In table 1 and 2, semolina, soy and millet flour as well as potato, tapioca and corn starch confirmed that sugar decrease their thickness as more was added. When gelatinization occurs, the appearance of a smooth consistency is visible which are proved on semolina(11 a, b, c) and potato (5 a , b , c) and sweet rice ( a, b, c) samples respectively. When they are frozen, modified starches such as corn, potato, rice and tapioca maintain their viscosity properties (“Freeze thaw starch”, n.d). On table 1 and 2 we can observe that potato, sweet rice and corn maintain their consistency after being frozen for a week Amylose contains great gel properties. By being slight soluble in water, It has the ability to hydrogen bond in liquid solution as it is disperse form the granule and free floating in the solution. In contrast, amylopectin doesn’t form hydrogen bonds or even helixes which prevent it to from gels. Based on how starches were rated, I cannot tell which one contains high levels of amylose. However Margaret McWilliams mentions that rice, wheat and corn starch forms stronger gels due to its high amylose content (2012). Results Table 4.1 Rate: Thickness 9 (thickest) – 1 (thinnest); Transparent 9(most transparent) – 1 (opaque); Consistency 9 (most consistent) – 1 (least consistent)No.Thickening AgentAddition of SugarGelatiniz-ation Temp (Celsius)ThicknessTransparencyConsistencyCommentsAs CookedAfter freezing1aCorn Starch (15g)No sugar86.982991bCorn Starch (15g)25g (2 Tb)87.455461cCorn Starch (15g)75g (6 Tb)88.235382aFlour (15g)No sugar76.23792bFlour (15g)25g (2 Tb)74.557282cFlour (15g)75g (6 Tb)7964853aBarley flour (15g)No sugar8264783bBarley flour (15g)25g (2 Tb)7453573cBarley flour (15g)75g (6 Tb)7862364aTapioca (15g)No sugar12179594bTapioca (15g)25g (2 Tb)9169444cTapioca (15g)75g (6 Tb)95.249335aPotato starch (15g)No sugar7285995bPotato starch (15g)25g (2 Tb)65.275985cPotato starch (15g)75g (6 Tb)63.664876aMillet (15g)No sugar8991176bMillet (15g)25g (2 Tb)9073246cMillet (15g)75g (6 Tb)936543Table 4.2No.Thickening AgentAdditionGelatiniz-ation Temp(celsius)ThicknessTransparencyConsistencyCommentsAs CookedAfter freezing7aSoy Flour (15g)No sugar9284197bSoy Flour (15g)25g (2 Tb)9075197cSoy Flour (15g)75g (6 Tb)9736838aSweet Rice Flour (15g)No sugar98.573778bSweet Rice Flour (15g)25g (2 Tb)99.172788cSweet Rice Flour (15g)75g (6 Tb)96.973729aOat Flour (15g)No sugar97.4614missing9bOat Flour (15g)25g (2 Tb)90.5755missing9cOat Flour (15g)75g (6 Tb)96.5856missing10aBuckwheat Flour (15g)No sugar90.9138910bBuckwheat Flour (15g)25g (2 Tb)93.6327210cBuckwheat Flour (15g)75g (6 Tb)84.5416111aSemolina Flour (15g)No sugar64712missing11bSemolina Flour (15g)25g (2 Tb)69626missing11cSemolina Flour (15g)75g (6 Tb)70447missingTitle: Mystery Fiber/ lab #5 Date: 10/3/14 Laboratory conditions: normal conditions Purpose The purpose of this lab was to experiment on different types of fiber and observed their outcomes in a variety baking goods. Procedure Professor Maryann Smith provided the procedure on the lab instruction’s handout #5 Discussion As more emphasis on fiber in the diet has increased, the food industry has increased its interest in creating more products with increase fiber content.?Each type of fiber, soluble and insoluble provides it own individual benefit ??to improve overall health. ?while soluble fiber are ??may be beneficial ??in reducing the serum cholesterol levels ? insoluble ?fiber ?is beneficial to ?speed the transit time, promoting ?excretion of waste ?from the body ( McWilliams, 2012). Soluble fiber can be easily founds in oats, fruits while insoluble fiber is mainly found in wheat, rice and many other vegetables . ?During this ?lab, certain fibers changed the overall ?taste and texture drastically of ??the cookies ?and muffins while others ?enhanced ?and improved ?the ?final product. The best texture and flavor for the cookies and muffins experiments was sample #923 and # 374 which contained the soluble fiber inulin .Overall it had a soft and moist center as well as a delicious chocolate flavor. ?This is due of the inulin properties on baking goods since it can improve taste, texture and moist in many?cooking products (“Inulin”, n.d ). Furthermore, inulin?lacks its own flavor so no unusual taste is felt when tasting the cookie product. In contrast, cookie sample #353 was one of my least favorite since it had a very grainy and dry texture with a bitter after taste. This could be due to the properties of the flaxseed. It is consider a gluten free product that lacks the component gliadin, one of the two more essential components to create gluten. Gliadin and Glutenin provides the stickiness and elasticity that most baking products are known for. (“Description and Composition of Flax”, n.d) from tasting the different ?fiber ?products, ?I ?concluded that inulin had the most tasty and flavor as well as soft texture.it keeps its moisture on the cookies as well as ?on the muffins. Also, it ??did not interfere with the sweet chocolate flavor and did not leave after taste.?Unfortunately, I was not able to guess any of the fiber substitutes correctly.?Being an amateur in tasting for such fibers, left me in disadvantage and ??could not figure them out from one another. Lab handout #5For chocolate chips cookies:Cooking Method:Pre-heat oven to 375°FSift the flour.In a bowl, place butter, sugar, egg, baking soda, salt, and vanilla. Mix together with a hand mixer for 2 minutes on medium speed. Add flour slowly into bowl and mix with a hand mixer until combined.Use the scale and measure the dough, then divide it into 6 equal portions. Line a baking pan with parchment paper.Place the cookies on the baking pan.Bake for about 8 minutes or until the cookies turn golden brown. Remove cookies from the oven and place the baking sheet/cookies on a cooling rack.Record baking time.For muffins (medium sized)Cooking Method:Pre-heat oven to 375°FButter muffin tins.Sift the flour.In a bowl, beat the eggs, milk, and oil with a wire whisk for 2 minutes by hand.Add salt, sugar, flour, and baking powder to the bowl and combine with a spatula or wooden spoon until “just mixed” (the batter will not be smooth).Pour dough equally into 6 muffin cups.Bake for about 20 minutes or until the top gets golden brown. Remove muffins from the oven and place the baking tin/muffins on a cooling rack.Record baking time. Results Table 5.1- Evaluation form Cooking TimeAppearanceTextureFlavorCookies353flaxseed12 min-very coarse /clumpyLighter brown -chewy, grainy and dry-sweet, bitter aftertaste923Inulin14 min-moist & brown color-soft, melts in my mouth-sweet576Psyllium husk11 min-Golden brown -good consistency-air, flaky (outer layer)-smooth (inside)-Slightly less sweet than 923948Oatmeal Grands17 min-firm-Cracker appearance-really grainy, and drySugary Muffins583flaxseed20 min-evenly golden -brown-seed in samples-big air cells formation- slightly softerSlightly sweet and salty374inulin20 min-brown-small air cells formation-fluffy. -crumbles in my mouthSame as #583183dextrin20 minLighter brown color-too spongyNo flavor658Psyllium husk20 min-brown color with darker brown strings on the inside-moist in the middle yet dry on the outsidesalty285Oat brand16 minDarker cocoa -slightly soft but crumbles upon touchA little bit sweeterTittle: Fat and oils –Lab#6Date: 10/10/14Laboratory conditions: normal condition PurposeThe purpose of this lab was to compare the effects of different types of fat when combined with a variety of flours in order to create desirable baking goods. Procedure Professor Maryann Smith provided the procedure on the lab instruction’s handout #6. DiscussionIn this lab, we used a variety of fats in pastry to evaluate its effects on texture and tenderness when used in combination with a specific type of flour. Fat helps with the flakiness of a baking good. For example, butter and shortening in combination with sugar helps obtain a very fine cell structure of great uniformity in cakes and other baking goods. Sugar crystal creates tiny spaces in the fat where steam and carbon dioxide are collected and expanded during baking to produce a fine- texture product (Mc Williams, 2012). As observed on table 7.1, Out of the all the fat, lard created the softest baking pastry in comparison to butter and margarine. Furthermore, the same result is observed in bread products that contain fat since the crumb and crust of the bread dough will be smooth. Tenderness is also a great property of fat. It interferes with the formation of gluten, the structural complex in wheat flour products. Fat physically prevents contact between water and flour proteins by being added first to the flour. The fat coats the pieces of flour so water cannot get into it. As a result, gluten formation will be decrease and shorten gluten strings will be formed in the baking good product (Irvin.J, 1999). That is why fat is well known to have “shortening powers”. Moreover, flour can also alter the ending tenderness of a product. Soft wheat flour which contains high starch and low protein content produces smoother products such as cake, biscuits and pastries. As a result, on table7.1, the cake four produced a tenderer product in comparison to wheat and bread flour. These two types of flours contain high protein and low starch which are ideal for bread and less delicate products. However, the fat will cut those gluten strands and create a smoother product.Lab handout #6Plasticity and types of fat – make pastry using the following recipe and variations:Pastry? C. AP flour? C. fat2 T. cold water? t. saltPreheat oven to 425 degreesAdd salt to flour and stir to combine wellAdd fat all at one time; use a pastry blender or two knives to cut the fat into the flour until the size of uncooked rice granulesSprinkle the water over the surface one drop at a time while flipping the mixture upward with a 4-tined fork. Mash the dough together with the fork to form a ball, approximately 10 strokesTurn dough onto a 12” long piece of wax paper; manipulate to form a more cohesive ball; flattenPlace a 12# long piece of wax paper on top of the flattened ball; roll out with a rolling pin into a ?’ oblong pieceCut into strips approximately 2” X 3”; bake in a 425 F oven until light golden brownNote the total baking time requiredTypes of fat:1a. Shortening (the control)1b. Lard1c. Margarine (stick)1d. Butter1e. Vegetable oil1f. Soft margarine (tub)1g. Reduced fat margarineTypes of flour:2a. Whole wheat flour2b. Bread flour2c. Cake flour2d. Oat flour2e. Soy Flour ResultsTable 6.1Pastry VariationCooking timeColorFlavorTenderness: Rank 1-10; 1 least tender, 10 most tender1a. Shortening7min, 30s-light yellow- floury 51b. Lard10 min, 20 s-off white-greasy81c. Margarine, stick 16 min-golden brown- creamy41d. Butter7 min, 48s-brown all over yet a little yellow color on the inside- airy and flaky 41e. Vegetable oilN/A1f. Soft tub margarine12 min,30 s Caramelized brown throughout-fatty flavor51g. Reduced fat margarine15 min-lighter brownLess buttery 62a. Whole wheat flour19 min-darker brown -grainy52b. Bread flour13 min, 26 s- evenly brown -salty52c. Cake flour17 min- shiny lighter brown - floury82d. Oat flourin -Just brown- whole grain-Cant grade it, it crumbles within touchTittle: milk proteins –Lab #7Date: 10/24/14Laboratory conditions: normal conditions Purpose The purpose of this lab was to observed the different chemical reactions than occur on cottage and ricotta cheeses when using a variety of milk products with either renin or acid. ProcedureProfessor Maryann Smith provided the procedure on the lab instruction’s handout #7 DiscussionRennin, the proteolytic enzyme in the stomach lining of calves, destabilizes the protein dispersion of milk and forms gelation. It starts by splitting off the hydrophilic portion of k-casein (proteins) that is primarily responsible for the stabilizing effect of k-casein on the surface of the casein micelles. In the presence of calcium, this para K-casein becomes insoluble. Consequently, the micelles then can aggregate easily to form a gel (McWilliams, 2012) After this conversion happens, calcium along with the para-k-casein forms an insoluble curd. Milk in its original form is a sol, however, when rennin is introduced, it goes through a gelation process. This happens because rennin destroys kappa casein, which is the protection for alpha casein to not curdle, so if destroyed, alpha casein curdles and forms the basis of the cottage cheese. Rennin is able to do this by changing the pH of the casein to its isoelectric point. Also, precautions need to be taken when making cottage cheese with rennin because the curd can become too hard since rennin is used to primarily make hard cheeses. Following the curdling process is the action of cutting the curd and reheating. This next step aids more whey and water to be omitted from the cheese curds. Even though we want to omit the whey from the curds, the whey does have some nutritional properties. Whey contains lactose, B-vitamins, minerals and protein. Whey can also be used for texturing in different food products wanting to be lower in fat because whey protein concentrate can produce a mouth feel similar to fat infused products. Furthermore, it can provide viscosity and stability in such products as well. Throughout this lab, I noticed that the best cottage cheese was the one that contained the whole milk. The ??milk fat contributed significantly to the mouth feel, firmness, adhesiveness as well as flavor. It had a very rich milky flavor that cottage cheese is characterized for. Compared to all the different type of fat on table 7.1, whole milk had the richest flavor and had a smooth tenderness. Whereas non-fat milk had a dry, really chewy texture which was not appealing to my palate. Based on the instruction provided, ricotta cheeses do not required double heating since acid will bring K-casein to the isoelectric point which will prevent the micelles from precipitating. In ricotta cheese making, the solubility of the protein in acidified whey is reduced. Heating this product denatures the proteins causing it to precipitate out of a fine curd (“Ricotta making illustrated, n.d). The overall product on these different ricottas was a little bit tart in comparison to the cottage cheese as seen on table 7.2. They had a pastier product; however, both types of cheeses still conserved the milky flavor that is characterized for. The ricotta cheese tasted a little bit tart than the cottage cheese. You could taste the milk more in the ricotta cheese than the cottage one. ?Ricotta cheese was more ??pasty and smooth than the cottage one. From my point of view the best ricotta was made out of the whole milk product. It provided a better overall mouth feel. It had that citreous taste that came from the white vinegar but the milk fat help the cottage cheese reach their richness and overall smooth tenderness. It was not chewy like the nonfat-milk or pasty like the soy milk ricotta cheese. Lab handout #7Basic Cottage Cheese FormulaMilk2 cupsRennet1 TabletDissolve rennet in 1 tablespoon of lukewarm water while milk is being heated to 370C. Add dissolved rennet and let stand 1 hour. Use a knife to slice curd into ? inch cubes. Reheat to 370C and maintain that temperature until whey separates. Carefully transfer the clotted mixture to a sieve lined with a double layer of cheesecloth. Collect the whey in a bowl below. Measure the volume of whey in a graduated cylinder. Place the curd on a serving dish for evaluation. (Optional: If desired salt may be added to the curd for flavor)Variations:Whole milk 2% milkNon-fat milkSoymilkBasic Ricotta Cheese FormulaRegular Milk Ricotta FormulaMilk2 cupsWhite vinegar1 TablespoonHeat the milk in non-reactive pot on medium heat, stirring occasionally until tiny bubbles start appearing on the milk and temperature is about 830C. It will be close to boiling. When temperature is reached, remove from heat, add vinegar, and stir gently for 1 minute. Curds will start to form immediately. Line a colander with a double layer of cheesecloth and place over a large bowl or sink.Remove the pan from heat and gently ladle curds into the prepared sieve. Pull up on the sides of the cheesecloth to drain off any extra liquid, but do NOT press on the curds. Gather the edges of the cloth, tie into a ball with string, and allow to drain for at least 15 minutes.Variations: Whole milk 2% milkNon-fat milkSoymilkTable 7.1Cottage Cheese Evaluation:Type of MilkWheyCurdVolumeFlavorFlavorTenderness-762003365500a. Whole milk362 ml-Didn’t taste it-rich milk- soft and smoothb. 2% milk401.8 ml-lactose diluted flavor-no flavor- a bit dry-a bit grumblec. Non-fat milk400 ml-milk diluted-unsweetened-no flavor-sticky and chewyd. Soymilk450 ml-slightly sweet-wheat flavor-too runnyTable 7.2Ricotta EvaluationType of Whey / MilkFlavorTendernesse. Whole milk-tartest of all-smooth throughout f. 2% milk- milky and a bit tart-less soft than whole milkg. Non-fat milk-slightly bit tart- really stretchy-a bit crumblyh. Soymilk-bland Really pasty ReferencesCrystallization. (2012). Retrieved from and Composition of Flax (n.d).Retrieved November 1,2014 from Thaw Starch. (n.d.). Retrieved November 05, 2014, from .(n.d). Retrieved October 30, 2014, from, J. (n.d.). How do different fats affect baking. Retrieved December 1, 1999, from , L., & Beecher candies, K. (1995). Aeration of Boiled Sweets: A Review of Available Methods.?The Manufacturing Confectioner. Retrieved from cold water candy test. (n.d.). Retrieved from , M. (2012).?Foods: Experimental perspectives?(7th ed.). Upper Saddle River, N.J.: Prentice Hall.Ricotta Making Illustrated. (n.d.). Retrieved November 05, 2014, from and Cereals.(n.d). Retrieved from , K. (n.d.). Everything You Wanted to Know About Salt. Retrieved from . ................
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