Objective: To determine the effect of bran particles on color and ash content of wheat flour Color is a sensory attribute of food that indicates quality and acceptability. In the flour milling industry, the color of flour is used as an indication of bran contamination. Color may be determined using a simple color chart where foods are […]
Objective: To determine the ash content of food samples Ash content represents the inorganic residue (minerals) remaining after ignition and complete oxidation of organic matter. Dry ashing involves heating the sample in a muffle furnace at 500 – 600 oC. Since some elements such as Fe, Se, Pb and Hg may be partially volatized during […]
Objective: To determine water activity of food samples Water Activity (aW): 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 […]
Objective: To determine the moisture content of navy beans Moisture: Moisture content is an important test done by Food Scientists. Knowing moisture content is important because it can affect: Rate of spoilage: moisture is needed for various chemical and metabolic reactions and so its presence will speed up their rate of reaction, accelerating spoilage. Spoilage […]
Thermodynamics tell us IF a biochemical reaction will occur. However enzymes in biological systems dictate HOW FAST the reactions will occur. Enzymes are proteins that speed up the rate of chemical reactions without undergoing any change themselves. (Note: Some RNA have also been found to have catalytic activity as well). Enzymes affect the rate of […]
