food 2400 Assignment 2

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School

University of Guelph *

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Course

2400

Subject

Chemistry

Date

Oct 30, 2023

Type

docx

Pages

7

Uploaded by JudgeFlamingoMaster571

FOOD*2400 Introduction to Food Chemistry Introduction Lipid is one of the most abundant and significant compounds in all living cells. In food science, a lipid is described as a substance that is soluble in organic solvents and insoluble in water. Food lipids originate from plants and animals and can be categorized as fats (solid) or oils (liquid) based on their physical appearance at room temperature. Food lipids are one of the most crucial factors in food as the reaction between food lipids with other non-lipid compounds can affect the flavour, texture, and functionality of food products. However, it can also lead to undesirable results, such as rancidity. One of the unfavorable reactions is oxidation, a reaction that happens between oils, fats, fatty acids and oxygens. This reaction can cause desirable and undesirable results as it can be beneficial in cheese products and causes off-flavour and aroma, loss of nutrients, and toxin formation in other products. The term used to describe the off- flavour and off-aroma is rancidity. The rate of oxidation can be influenced by the fatty acid composition, oxygen supplies, temperature, surface area, light (visible or ultraviolet radiation), and other factors (Mine, 2022). In this experiment, we will observe and study the oxidative rancidity in potato chips when treated under different temperature and light exposure conditions. Based on the experimental conditions, the potato chips that are exposed to the sunlight will experience the highest rate of oxidation and most rancidity. In contrast, the refrigerated and covered potato chips will experience the slowest oxidation rate and least rancidity.
Material and Methods: Material: 1. 3 glass jars with lids 2. Aluminium foil 3. Lay’s Potato Chips Original a. Manufacturing date: N/A b. Packaging date: N/A c. Expiry Date: September 6, 2022 Methods: 1. Place 20 similar size of Lay’s Potato Chips inside each glass jar and cover with lid. 2. Completely cover 2 glass jars with aluminium foil. 3. Place uncovered and one covered jar near the window (room temperature = 20 C, medium sunlight exposure) 4. Place the other covered jar in the refrigerator (temperature 3 C) 5. Taste one potato chip from each jars every 24 hours for 15 days (7 pm; June 10 – June 24) 6. Rate and record the flavour on five rancidity scale 1 = extremely dislike the flavour 2 = slightly dislike the flavour
3 = neither like nor dislike the flavour 4 = slightly like the flavour 5 = extremely like the flavour Results and Discussion Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8 Day 9 Day 10 Day 11 Day 12 Day 13 Day 14 Day 15 1 2 3 4 5 Lay's Potato Chips Rancidity on a Different Conditions Uncovered jar by the window (Sample A) Covered jar by the window (Sample B) Covered jar in the refrigerator (Sample C) Day Rancidity Rate This graph shows the data collected each day the potato chips were sampled over 15 days. It compares the rancidity rate of potato chips under three different conditions; Uncovered jar by the window (Sample A), covered jar by the window (Sample B), and covered jar in the refrigerator (Sample C). The curve of each sample declined over time which showed that each sample experienced oxidation and an increase in rancidity. Sample A experienced a rapid fall in the first five days and dropped to a rancidity rate of 1 on day 9. There was a steady decrease in Induction time of sample C Induction time of sample B
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