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Experiment 1: Functional properties of starch in a food product
This table showing the texture of the two samples from experiment 1
|
Types of rice flour |
Glutinous (waxy, 1% amylose) |
Non-glutinous |
|
Stickiness |
sticker and moist |
less sticky and dry |
|
Hardness |
softer and elastic |
harder |
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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- 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.…Unhealthy saturated fats are often animal-based, while the more healthy unsaturatedfats are often plant-based. What is the difference between saturated and unsaturated fats inwhole cow’s milk vs. soy milk according to the image?A food factory wants to test the film strength of different types of starch, but the film strength is affected by the film thickness, and it is difficult to control the film thickness during the production process. Only the thickness data of various film samples can be recorded, but when the manufacturer wants to test the film strength , the influence of film thickness can be excluded. How should the manufacturer design the experiment? In order to compare the strength of the film and exclude the influence of the thickness of the film, how should the experiment be randomization?
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- 1. Discuss various methods of extraction of lipids from food/feed material. 2. What are various factors which affect lipid extraction? 3. Will the lipid extraction in this method be considered representative of all available lipids in your sample? If not, name those lipids which are not present in the extract obtained by this method. Discuss the basis of your conclusion.i would like to ask the following questions since it was not elaborated during discussion. In Molisch Test: 1. Why are the results appearing faster in monosaccharides than disaccharides and polysaccharides?2. Why is it negative for tetrose and triose even if they are carbohydrates? In Bial’s Test3. Why does pentose result to blue while hexose result in other color?MAKE A CONCLUSION OR SUMMARY how carbohydrate solutions (glucose, fructose, lactose, sucrose, and starch) reacts im different regeant solutions (mollisch, iodine, benedicts, seliwanoffs, barfoeds, and feighling's test). NOTE: SUMMARY OR CONCLUSION ONLY, DO NOT DISCUSS EACH RESULTS.