Evaluate the texture of the two samples from experiment and what do the results in experiment 1 tell you about the importance of choice of starch-based raw material in food preparation?
Experiment 1: Functional properties of starch in a food product There is wide within-species variation in starch content and composition. Rice can vary from “waxy” types with virtually no amylose in the starch to “normal” types with perhaps 20% amylose. Desserts made from different types of rice flour have very different properties, especially texture.
Materials: Two types of rice flour (soaked in 64 ml of water) • Glutinous (waxy, 1% amylose) • Non-glutinous Sugar (finely granulated) Baking powder Salt Procedure: 64 g each 25 g 1 g 0.5 g Laboratory 1 Properties of Starch Starch is made up of amylose and amylopectin in various proportions. Because amylose and amylopectin have very different physicochemical properties, the types of starch and thus the amylose to amylopectin ratio significantly affects the sensory characteristics, especially the texture of food products.
Objective: To compare the texture of steamed dessert made from glutinous and non- glutinous rice flour
Procedures:
1. Grind the rice-water mixture in the blender to form a thick paste;
2. Add the other ingredients and mix well;
3. Pour the mixture into a mold and steam for about 15 min; **It is ready when a toothpick inserted comes out dry.
4. Evaluate the texture (stickiness and hardness) of the two samples.
Evaluate the texture of the two samples from experiment and what do the results in experiment 1 tell you about the importance of choice of starch-based raw material in food preparation?
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