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Kitchen Chemistry Project 2

Kitchen Chemistry Project 2

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Published by Nor Asmaliza

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Published by: Nor Asmaliza on Dec 20, 2011
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KITCHEN CHEMISTRY PROJECT
 
2011
1
TITTLE: BEST PICKLED
NINA ALLYZA BINTI KEPOL (D20091035080)NUR AYUNI BINTI ROZAKI (D20091035084)NOR ASMALIZA BINTI BAKAR (D20091035095)
NUR ‘ALIA AFIFAH BINTI HAMDAN
(D20091035076)
ABSTRACT:
Some food only long lasting if it is stored in a different way from its original form such aspreservations. One of the preservations methods is pickling. Pickling is the process of preservingfood by anaerobic fermentation inbrine(a solution of saltin water) to producelactic acid,  ormarinatingand storing it in an acid solution, usuallyvinegar(acetic acid). We chose mango for our best pickled because it is easily found in Malaysia. This experiment is conducted to findthe best method to obtain the best pickled including to study how lime water effect the conditionof pickled and also to study how the concentration of solution affect the texture of pickled. Firstthing that we need to do was cleaned and sterile the container that going to be used as well as themango itself. After that, the cut mango was divided into three parts which are soaked in limewater for 5 minutes, 30 minutes and 60 minutes. Each of these parts then will be divided intoanother three parts which are different in the amount of ingredient. The observation was firstmade on the effect of lime water on the crunchiness of the mango. The crunchiest was thenselected from the first observation for the second observation, where the color, crunchiness, andtaste were considered to be observed. After that, the best pickled was concluded. From the resultobtained, we found that the, the crunchiest and best mango pickled was the mango that soakedinto the lime water for 60 minutes and contain sugar and salt only as its ingredients. So weconclude that, the longer the mango is soaked into the lime water the crunchier it will be and thecombination of salt and sugar give the best pickled.
 
KITCHEN CHEMISTRY PROJECT
 
2011
2
INTRODUCTION
Pickling is a global culinary art. If you were to go on an international food-
tasting tour, you’d find pickled foods just
about everywhere. There are two basiccategories of pickles. The first type includespickles preserved in vinegar, a strong acid inwhich few bacteria can survive. Most of thebottled kosher cucumber pickles available inthe supermarket are preserved in vinegar.The other category includes pickles soakedin a salt brine to encouragesfermentation
 — 
the growth of "good" bacteria that make afood less vulnerable to "bad" spoilage-causing bacteria. Common examples of fermented pickles includekimchiand manycucumber dill pickles. In chemical pickling,the jar andlidare first boiled in order tosterilize them. The fruits or vegetables to bepickled are then added to the jar along withbrine and/or vinegar as well as spices andare then allowed to ferment until the desiredtaste is obtained. In commercial pickling, apreservative like sodium benzoate or EDTAmay also be added to enhance shelf life. Infermentation pickling, the food itself produces the preservation agent, typically bya process that produces lactic acid. Picklingis not only an international food-
 preservation technique, it’s also an ancient
one. For thousands of years, our ancestorshave explored ways to pickle foods,following an instinct to secure surplus foodsupplies for long lasting. Here we also try totest what is the best way in making pickle.Another thing that we must take note, picklecannot be too much consumed because theWorld Health Organization has listedpickled vegetables as a possible carcinogenand the
 British Journal of Cancer 
releasedan online 2009 review of research on picklesas increasing the risks of esophageal cancer
METHODOLOGY
1.
 
Cut the mango into small pieces of the same size. (Almost the same)2.
 
Divide the mango into three parts.3.
 
Soak the first sample into lime waterfor 5 minutes, the second sample for30 minutes and the third sample for60 minutes.4.
 
Remove the mangoes from limewater, and then rinse with tap water.5.
 
Divide the first sample into four andadd into the container that labeled A,B, C and D.
 
KITCHEN CHEMISTRY PROJECT
 
2011
3
container ContentsA 26.06 g of sugar +250 ml of waterB 25.37 g of salt + 250ml of waterC 25.37 g of salt +26.06 g of sugar +250 ml of waterD 26.06 g of sugar +6 pieces of asamboi+ 250 ml of water6.
 
Leave the labeled containers at a dryplace for six days.
7.
 
Repeat step 4 until 6 by replacing thefirst sample with the second and thirdsample.
 

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