Concentrations It’s a good idea to get familiar with different types of concentration expressions that you will use in the lab. Concentrations can be expressed in different ways. Common ways include weight per weight (w/w), weight per volume (w/v), volume per volume (v/v), molarity, and normality. You should know what these are. Weight per weight […]
Introduction Consumers want their food to be healthy but when it comes down to making a buying choice, it is taste that matters most. We experience the pleasure of eating, through our sense of sight, hearing, touch, smell, and taste. For example we appreciate the color of a ripe red apple (sight), we listen to […]
We use our taste buds to detect each of the five tastes i.e. bitter, sweet, sour, salty and umami (savory). Foods containing acids such as vinegar and many fruits, have a sour taste. These foods have a low pH. In contrast, foods that are bitter generally have a higher pH due to the presence of […]
Objectives: To determine the consistency of ketchup at different temperatures Viscosity is an important parameter that relates to texture and appearance of food and hence sensory experience while eating. Viscosity is also important in the rate of fluid flow and the amount of energy that may be required to move liquids in pipes. As it […]
Objective: (a) To determine the total lipids in foods samples and (b) peroxide value of cooking oils Lipids are a group of substances that are soluble in organic solvents. A soxhelet apparatus is used to extract lipids in the food lab. In this method a dry sample (less than 10% moisture) is completely surrounded by […]
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 […]
