Objective To observe the effect of lime juice on enzymatic browning of apples Background Have you ever noticed that when you slice or bite an apple and then leave it sitting out for a while, the inside surface gets a dark color? This color is not very attractive. It gives the appearance of poor quality. […]
Objective: To find out if sugar lower the freezing point of water Background Freezing is a common method used to preserve food. In the freezing process, water is converted from liquid to solid. When this happens, free water is no longer available for chemical reactions and microbial growth. Hence, food spoilage due to microbial activity […]
Objective: To determine the effectiveness of handwashing Background: Improper handwashing or failure to wash hands before handling food and food equipment is a major cause of food contamination. To prevent foodborne injury, hands must be properly washed following standard procedure: Before starting work After using the toilet After touching exposed skin or hair After […]
Objective: To determine cleanliness of food contact surface Background: A food contact surface is a surface in a food processing facility that normally comes into contact with food during its preparation. These surfaces may include processing equipment, cutting boards, utensils, sinks, counters and tabletops. They must be properly cleaned before use in food production. […]
Objective To determine how salt affects yeast in bread dough fermentation and its overall effect on bread quality Background Bread is a fermented product traditionally made from wheat flour. Essential ingredients in bread include wheat flour, water, yeast, and salt. Wheat flour is used because it contains special proteins (glutenin and gliadin) which form gluten. […]
Objective To determine the titratable acidity of yogurt Background Yogurt is a fermentation product made from milk and bacteria. Bacteria may sound gross, but not all bacteria are bad. Some are good for you. Good bacteria live naturally in our gut and are essential for our health. The bacteria in yogurt are good bacteria. […]
Objective To conduct texture profile analysis Background Food texture is an important parameter measured in food laboratories due to its relationship with the human sensory experience. Words that are used to describe texture may include hard, brittle, chewy, gummy and springy. These characteristics can be measured by having a sensory panel taste the food and […]
Objective: To determine the effect of bran particles on the color and ash content of wheat flour Background: Color is a sensory attribute of food that can be used to determine its quality and consumer acceptability. In the flour milling industry, the color of flour is used as an indication of bran contamination. Color may be determined using […]
Objective To measure the water activity of food. Background Apart from moisture content, it is also very important to check for water activity. Water activity tells you how active the water is in a food system. Is the water free to move around or is it bound? Water can be bound by other food components […]
