DIDIKAN MALAYSIA i MALAYSIA——=— @ KEMENTERIAN a DIPLOMA IN FOOD TECHNOLOGYvi PR FACE Plant Products Technology 1 Laboratory Manual is written for students in the Diploma in Food Technology programme who enrol for the food processing course. This manual enhance the students’ knowledge regarding food processing and is closely related to the course syllabus. There are thirteen experiments related to topics discussed in the syllabus, Lecturer may vary the raw materials used, the method or other parameters in accordance to the lesson leaning outcomes required. This manual emphasises on the processing steps as well as the basic qualily inspection of end products. The students’ are guided with certain tables and charts to provide a clear insight of what they have leamt in the theory session. It is hope that students will have 2 good opportunity to enrich their generic skills as required in the Outcome Based Education System (OBE), that fulfil the requirements of Malaysian Qualification Framework set by the Malaysian Qualification Agency (MQA). Editor Ma Fatimah binti Abd Wahabvil General Food Processing Laboratory Safety Introduction To alll students, ‘You must prepare yourself before coming to the laboratory session by reading the lab ‘manual. Make sure you clearly understand all the procedures that need to be followed ‘Your report must be prepared individually, and submitted not later than @ week after your lab practical. You also need to submit your end products with proper packaging and labelling which will also be evaluated and determining the total marks at the end of the Semester. Apart from thal, the rubric peer assessment on the generic skills will also be evaluated as well Safety and Food Processing Laboratory Rules 1. Students are NOT ALLOWED TO ENTER and carry out any activity in the laboratory wilhout the supervision of a laboratory attendant or lecturer until they are gives permission to enter. 2. Sludenls are required to wear laboratory coats (fully buttoned up). Laboratory coats should be brought along for every practical session, 3, setudents ‘must wear shoes (nol slippers or sandals) whenever they are ii the laboratory. 4 Do not run, play or make noise in the laboratory. Do not do anything that endangers yourself or your friends. 5 Keep your fingernails clean and closely trimmed. 6 Female students who do not wear head scarves (Iudung) and have long hair must tie it up properly and wear lab cap, 7 Experiments can be started upon receiving instructions from the lecturer or [aboratory altendant, DO NOT BEGIN if you have any doubt or feel unclear sboct the procedure involved. Please approach the lecturer for clarificetion 8. Please be careful while handling laboratory equipment. Follow ALL instructed steps exaclly and carry out salely procedures to avoid accidents Agr using any epparatus or equipment, clean and return it to ils original place, DO NOT LEAVE dirty apparatus in the sink.10, n 12. 43. 14. 48. ‘Any apparatus that is broken MUST be reported to the lecturer or laboratory attendant. Do not throw broken glass into the sink. Wash your hands prior to beginning work and after using the restroom Before leaving the laboratory, make sure that all laboratory apparatus, lights, air conditioning, taps and gas supplies are closed or switched off, Wash your hands thoroughly with soap before leaving the laboratory. Students are not allowed to eat and drink in the laboratory or use laboratory apparatus as containers for food or drink. Ian emergency or fire occurs, act calmly and do not rush out of the laboratory. Do not enter the laboratory and carry out experiments if you are unwell, Ask permission from the lecturer to leave for a break or to be exempted from the praciical session, Food Processing Laboratory Depariment of Food Technology Politeknik Sultan Haji Ahmad Shah.My sincere thanks to those who have hel voluntarily or otherwise, and for the valuabl are involved are Choy Kang Sing Aizal Sataruddin bin Abd Aziz Noor Azam bin Azmi Noorashikin bt Abd Tality Fatimah Bariah bl Omar lped with the creation of this laboratory manual, le guidance and advice given. The following wha1.0 2.0 3.0 40 LAG MANUAL - PLANT PRODUCTS TECHNOLOGY J | 1 PRACTICAL: 4 TITLE: INTRODUCTION TO FOOD PROCESSING LESSON LEARNING OUTCOME AL the end of the session, students should be able to: 3.1 Differentiate between TRUE formulation and PROCESSOR'S formulation, 3.2 Convert TRUE formulation to PROCESSOR'S formulation and vice versa 3.3. Calculate and prepare solutions commonly used in food processing. 3.4 Determine pH and Brix of the given solutions. INTRODUCTION Products formulations can be written in either true % or processor's %. For the true %, _tolal ingredients is 100%. While for the processor's %, tolal ingredients is more than 100%. Usually the main ingredient is written as 100% in the processor's %. For a better understanding, refer to Table 1 that presents the formulation of sweet buns written in True and the Processor’s %, followed by the calculation to convert True % to Processors % and vice versa, Table 1: Formulation of simple sweet buns High protein flour Water Yeast Sugar Salt Butter To convert True % to Pocessor’s % Processor’s % = TRUE % for ingredient X 100% TRUE % for main ingredient Example: 2.88% x 100 = 5% 57.84% To convert Processor’s % to True # x 100 True % = Processor’s % for ingredient Total processor's.LAB MANUAL - PLANT PRODUCTS TECHNOLOGY 1 | 2 Example: 5% _ x 100 = 2.88% % Tr Preparation of solution A. Solution (%) The basis for solution (%) is equivalent to. weight of solute or substance in 100 ml. Total volume is 100 mi. 50% sugar solution is prepared by dissolving 60 9 sugar in woter or quid and made Lp t0.a final volume of 100 mil. Gan you see the difference if you dissolve 60 g sugar with 100 mi water? B, Solution (ppm) The basis for solution in ppm is equivalent to mg substance or solute in 1000 mi OR mg. substance in 1000 g sample. For example, to prepare 600 ppm sodium motabisulphite solution, ‘600 mg sodium melabisulphite is dissolved and made up to a final volume of 1000 ml. €. Soluble solid (Brix) Soluble soild is determined using a refractometer. Standard measurement should be done at 20°C. Brix readings decrease if the determination is carried out al a higher than the standard and conversely increase if determined at lower temperature. Whenever the reading is not done al standard temperature, correction should be made using a Reference Table to oblain the accurate velue. D. Concentrated solution ‘Sometimes an additive is used from a prepared concentrated solution since their amount is too ‘small. This situation is an option for those who do not have weighing machine that able to read to four or five decimal places. For example, 15 ml solution is drawn from 20% sodium metabisulphite solution and is used in 1 liter cordial preparation. You need to recalculate in order to determine the actual amount of sodium metabisulphite used, Actual amount sodium metabisulphite used therefore can be cetermine: 100 mi solution contains 20 g sodium metabisuiphite dy = 15ml x 20 10 mt 39 3g sodium metabisulphite in 1 liter. 3000 mg sodium metabisulphite in 4 liter, 3000 ppm. RAW MATERIALS AND EQUIPMENT Raw materials Equipment Citric acie pH meter Sugar Refractometer Salt Balance Sodium benzoate Pitcher Sodium metabisulphite Stirrer7.0 tecHwoLocy 1 |3 PROCEDURE 61 62 63 Prepare a series of sugar solution (set of 2 with 150 mi each) and determine the Brix ‘Show your ealculation and the steps of preparation clearly. Tabulate your date, wile your digeuseion and conclusion. You may use a range of §-60%, Note: Different group may use different series of solution. Prepare a series of circ acid solution ( set of 2 with 50m!) and determine the pH. Show your calculation and the steps of preparation clearly, Tabulate your data and wile yout yenclusion. Note: You may use a range of 0.1-1.5%. Note: Different group may use different series of solution. Prepare 1800 mi of syrup which contains 0.05% of citric acid and 360 ppm of sodiurn mnotabisulphite. Check your Brix and pH. Show clearly the calculation involved and slepe for. ihe solution preparation. Note: Different group may use different series of solution. RESULTS AND DISCUSSION Example Table 1: Soluble solid for the sugar solution = TE = ages ; Soluble sol Int of sugar used to "| content (Br 5/100 x 180 = 7.59 sugar dilute to 150 ml 40/100 x 150 = 60g sugar dilute to 150ml. Discuss - the trend of the Brix in relation to the % of syrup concentration = factors that affect the reading of Brix = precautionary steps Example Table 2: pH for the citric acid solution % citric. acid. TRan ei agu eswi wo pepaie pluton [Reading oth 0.2/00x50= 0.19 acid diluted to Som! 0.4/100 x 50= 0.2g acid diluted to 50 ml Discuss- the trend of the pH in relation to the % cliric acid solution + factors that affect the reading of pH precautionary stepsTable 3: Brix and pH of the prepared syrup Show the calculation Sodium metabisulphite | Show the calculation Citric acid Show the calculation 80 CONCLUSION 9.0 QUESTION 8.4 Determine the quantity of cic acid used if 20 ml solution was taken from 10% citi acid Solution and was used in 2. squash preparation, $2 Find one formulation for any plant producis and answer the following: a {cently types of formulation. Is it writen in True or Pracessor’s Formulation or in weight? P% and weight] 10.0 REFERENCES Fonvert the formulation to different form and calculate the weight for all parccients used. [weight to True % and P%, or P% to T% and weight or 19 veid a to 3.0 40 5.0 60 LAB MANUAL ~ PLANT PROD PRACTICAL: 2 TITLE: CANNING OF FRUITS AND VEGETABLES LESSON LEARNING OUTCOMES ‘Atthe end of the session, students should be able to: 3.1 Produce canned fruit and canned vegetable. 2 eeeetire chemical and physical characteristics of the finished products, 33 Determine recovery, yield. and cost of products. INTRODUCTION Canning is one of the earliest method of food preservation which provides convenience food product, Through this technology, seasonal fruits can be obtained all year round. Some fruits ‘and vegetables with objectionable taste and odour may be more ‘acceptable after treatment and canning in suitable filing media. : Fruits are usually packed in high acidic filing media (i.e pH < 4.5) while vegetables usually pocked in low acidic filing media (pH > 4.6). With these condivons, 1 adequate to process canned fruits at 100 *C while vegetables need @ higher process Temperature, normally at 115-121°C. RAW MATERIALS AND EQUIPMENT Raw materials: Guava or other fruits ‘Steam jacketed kettle Mushroom or other vegetables. | Retort Syrup (80° Brix! 40°brix), acidified with 0.2% cltrie acid pH meter Brine (2%) Refractometer Gitric acid. & sodium metabisulphite Can seamer Elcotric steamer Sterile cans METHOD AND PROCEDURES student are divided ‘nto groups according {0 class enrolment, Depending talon “ener see ae catudents are required to collect data from other groups for comparison Sanple Used Formulation Used! Treatment Used 61 Canning of guava Haan ciect a few sound guavas and record their weigh or) Giean and remove the seeds or any brulses/blemishes Cut into uniform size (approximate 1cm cube). Weigh and rinse. 6.1.3. immediately immerse the diced fruits into 400 ppm sodium metabisulphite solution,7.0 LAB MANUAL PLANT PRODUCTS TECHNOLOGY 1 |6 i. { 1-2 Boil the fruits in syrup (50"Brix! 40°Brix ) for 5 minutes, 6.1.5 Put the fruits into sterile cans to % ful B16 Red hot syrup leaving adequate head space (app.4-6mm) [Filling musi be done Be ppetatute not less than 82°C «for exhausting via hot hi) 6.1.7 Seal the cans immediately. 61-8 Process the cans in boiled water for 20-30 minutes, 6.1.9 | Cool the processed cans to 38°C. 6.1.10 Dry the cans completely and put on proper label STAT After one week, determine the ‘chemical, physical and organoleptic characteris 641-42 Compare results obtained with ether groups and similor ‘commercial products if any, NOTES: Other fruits can also be used with suitable modification. 62. Canning of mushroom S21 Weigh and clean tho selected mushroom. Rehydrate the mushroom before weighing (if dried mushroom is used), G24 _ Immerse the mushroom in 250 ppm sodium metatisulphite sotuon 623 Blanch for 3-4 minutes at 99°C. 624 Fill the cans with mushroom to % ful, folowed by filing media leaving adequate headspace (4-mm), 62.5 Exhaust the cans for 15-20 minutes. 62.6 Seal using can seamer 627 Process the cans at 115.5° C for 30-45 minutes, 628 Cool the processed cans to 38°C &2.9 Dry completely and label the canned mushroom 82:10 After one week, determine the “chemicel, physical and organoleptic characteristis. $2.17 Compare result obtained with other groups and similar commercial Products if any. Ceres: filing (step iv) must be done at a temperature of not less than a7C- it sxrausting is done via hot filing and so, stepv can be onlin Otherwise step iv and v must be done as stated. RESULTS AND DISCUSSION Table 1: Chemical and physical characteristic of canned fruits Initial Syrup concentration (Brisy Final syrup concentration (Brixy Initial syrup pH Final syrup ph Cutout bri (Finarntiar Bay Gross weight Net weight Drained weight Piscuss:- Comment on the propertios and provide scientific reasons.one Sif we He Lag MANUAL ~ PLANT PRODUCTS TECHNOLOGY | | 7 Figure 4: Sensory evaluation of canned fruits Evaluation is carried out using scoring method with 1-5 scale. Mark (X) on each scale to indicate the attribute for every product. Fruit color Light Dark Vp eal Fruit texture Soft Firm er Syrup color Light/ Clear Dark! Cloudy Consistency/Body (Fil Thin Thick body fe pe | Overall acceptance Dislike very much Like very much = fo ee - Which treatment is more acceptable? Why? Provide technical reasons Explain why each attribute is different or not from each treatment. able 2; Chemical and physical characteristics of canned vegetables Initial concentration Final concentration Difference of concentration = Describe the changes of the filing media. Why? Provide reasons. Figure 2: Sensory evaluation of canned vegetables Evaluation is carried out using scoring method with 1-5 scale, Mark (X) on each scale to indicate the aliribute for each product Colour LightFirm L Colour (filling media Light Clear Dark! Cloudy 8 Consistency/Body (filing media) Thin body Thick body —==i Overall acceptance Cislike very much Like very much — a : Compare the properties Provide reasons Table 3: Recovery and yield of product Initial weight (A) | Weight of pulp (B) 25 of recovery = BIA x 100 Yield (no of cans) “Capacity each can Js this reasonable recovery? What factors influenced losses? Table 4: Estimation cost of product a Vegetable Sugar Acid Thickening agent Can and id COST PER CAN = TOTAL COST / YIELD = B/A18 MANUAL « PLANT PRODUCTS TECHNOLOGY 1 | 9 CONCLUSION QUESTIONS 8.1 Show the calculation and describe clearly the preparation of all solutions used in this experiment: a Syrup. b, Sodium metabisulphite ©. Citric acie 9.2 Explain the difference between fruit and vegetable canning operation. Give your reasons. 9.3 What is cutout-brix? List the factors that influence the cut-out-brix, 9.4 What should you do ifthe filing is done at temperature lower than 82°C? REFERENCES1.0 20 3.0 4.0 5.0 60 LAB MANUAL- PLANT PRODUCTS TECHNOLOGY 1 | 10 PRACTICAL: 3 TITLE: FREEZING OF FRUITS AND VEGETABLES LESSON LEARNING OUTCOMES A the end of the session student should be able to; 31 Produce frozen fruits or vegetables. 32 Compare the effect of different pre-treatments on the qualily of products, 33 Determine recovery, yield and cost INTRODUCTION Frozen produets offer another option for the customer if they dont like canned or dried pioducts. The retention of nutritional value is betler in frazen products compared to canned or Giied products. This is bacause the exposure to heat treatment in freezing processing is less compared to canning and freezing. Consequently the flavour, taste, colour and firmness is better controlled: Recipes for foods destined for the freezer may also do better with the addition of a sauce or glaze, because this protects the food from dehydration when its passed under the freezing air blast, The freezing equipment is typically made from stainless steel end other metals. The gas used for freezing is most commonly ammonia. Freon is used in some systems, though because it breaks down the ozone layer, ammonia is more environmentally sound. Cryogenic freezing uses liquid nitrogen, Fruits and vegetables are usually frozen within hours of being picked, and when thawed, they are very close to fresh in taste and texture. The frozen meal is increasingly popular as it offers less time for preparation and if the meal can be heated in a microwave, total time from ireezer to table can be less than five minutes. Besides offering fresh taste and convenience, freezing is also 2 safe method of preservation, as most pathogens are inactivated at low tenperatures, RAW MATERIAL AND EQUIPMENT Raw materials Different types of fruits (such as apples, guava, Blast freezer mango, honeydew) Balance METHODS AND PROCEDURES 6.1 Freezing of fruits (with syrup treatment) 6.1.1 Select a few sound fruits and record their weight 6.1.2 Carry out the cleaning, peeling and pithing or pitting, 6.1.3 Slice, approximately 3 mm thick; or cul to approximately 1¢m cube 6.1.4 Immediately immerse the fruits in 300 ppm sodium metabisulphite solution for 18 minutes. Rinse, 6.1.5 Blanch the fruits in syrup (40 ~ 50%) for § minutes. Rinse. 6.1.6 Arrange the fruits in a tray for the freezing process (blast freezer) 6.1.7 Follow the SOP of the blast freezer until the freezing operation complete.x or 35, 7.0 8.0 9.0 10.9 _ “am nanust - PLANT PRODUCTS TECHNOLOGY 1 |¥1 64.8 Pack the frozen fruits in a suitable plastic film. Store at -18°C. 6:19 Evaluate the physical and organoleptic characteristics. 62 Freezing of fruits (without syrup treatment) 621 Select a few sound fruits and record their weight, 62.2 Carry out the cleaning, peeling, pithing, piting and timing, 623 Slice, approximately 3 mm thick; or cut to approximately Jom cube. Rinse 62.4 Immediately immerse the fruits in 300 ppm sodium metabisulphite solution for 16 minvies. Rinse. 625 Blanch the fruils for 1-2 minutes. Rinse. 62.6 Arrange the fruits in 2 tray for the freezing process (biast freezer). 627 Follow the SOP of the blast freezer until the freezing operation complete. 62.8 Pack the frozen fruits in a suitable plastic flm. Store at -18°C. 62.9 _ Evaluate the physical and organoleptic characteristics. RESULT AND DISCUSSION Figure 1; Sensory evaluation ' Evaluation is carried out using scoring method with 1-5 scale. Mark («) on each scale to indicate the quality of every product. Texture Soft Firm < t e : Colour Bright Dull or Greyish ie ee Aroma Z Less Strong Sa EE ei Taste Loss sweet Very sweet et Se re Appearance Attractive Not attractive ths sp tt Compere the organoleptic characteristics between the two samples (syrup treatment and without syrup treatment) CONCLUSION QUESTION 0.1. Explain other pretreatments thal can be used to improve the organoleptic characteristics REFERENCES1.0 20 3.0 40 5.0 60 PRACTICAL: 4 TITLE: DRYING OF FRUITS ~ SEMI MOIST FRUIT LESSON LEARNING OUTCOMES. At the end of this session, students should be able to: 34 Produce glazed fruits or semi-moist fruits 32 Determine the effect of different methods on chemical, physical and organcleptic characteristics of the products produced, 33° Estimate the percentage of recovery, yield and cost of product INTRODUCTION Caring er candying of fruits is one of the methods to preserve fruits using high Reecentration of sugar. The glazed or candied fruits can be sefved as a dessert or sweets, Regarding to Food Act 1983 and Food Regulation 1985, the glazed or candied fat ® dole as a produc! that has undergone processing treatment using sugar. glycerol or serbil They can also contain permitted preservatives RAW MATERIALS AND EQUIPMENT Raw Materials [Equipment Fruits (pineapple, watermelon or other fruits) Sugar Calcium carbonate Sodium metabisulphite Container (plastic or glass bottle or plastic film, etc) Refraciometer pH Meter Weighing machine Drying oven Steam jacketed kettle METHODS AND PROCEDURES Each group need to carry out all the three treatments. Different group will use raw materials, ‘Slow Method Rapid Method Normal drying (without any treatment) - control sa mple 6.1 Slow Method 1 6.14 Select fruits, weigh, peel, pitted, tim, dice and clean flesh, 612° Without any delay, place the fruits immediately in 0.01% of sodium cateare Bite for 30 minutes and drain. [Ratio fil to liquid is 1:2 |. Shon ne calculation and preparation of the solution Weigh the recovered62 63 LAB MANUAL PLANT PRODUCTS TECHNOLOGY 1 [13 6.1.3 Immerse the fruit into 1% of calcium carbonate (or 1 tablespoon to each liter of water) for overnight. Ratio fruit to liquid is 1:2. Show the calculation and preparation of the solution 6.1.4 Drain the fruit and blanch in hot water ( 99°C) for 2-3 minutes. 6.1.5 Transfer the fruits into sugar syrup (40 - 60° Brix) for 3 days, increasing 10” Brix each day. Ratio fruit to syrup is 1:2. Show the calculation steps for preparing the syrup. 6.1.6 After 3 days, drain the fruit and rinse until completely free from syrup solution. 6.1.7 Weigh the fruit to determine changes after treatment. 6.1.8. Dry the fruit completely in drying oven to proper moisture contents, 6.1.9 Weigh the dried fruit and calculate the percentage of yield 6.1.10. Place the products in a suitable container (avoid plastic) and place inthe oven (at about 50°C for 2 days) with the lid open to equilibrate the moisture content and water activitiy. Overturn at interval hours to obtain uniform changes. [Tempering process} 6.1.11. Pack and label. 6.1.12 Determine the chemical, physical and organoleptic characteristics of the products. (use oven method to determine the moisture content). Slow Method 2 622 Select, weigh, peel or remove seeds, cut to uniform size and clean, 6.2.3 Blanch in bolling waier for 2 minutes to inactivate enzyme. 62.4 Meanwhile, prepare the syrup (concentration at 35° B). Keep the syrup in low temperature about 50-60°C. 6.2.5 Put the fruits in 35° Brix syrup solution (with 250 ppm sodium metabisulphite) and leave overnight. 62.6 Increase the Brix by 5° every day until 45° Brix. 627 Leave the friits in 45° Brix for 3 days. 62.8 Drain the fruits, rinse and dry in the oven for 5 — 6 hours or until moisture reach 17%. 629 Tempering for two days. 6.2.10. Glazed the cried fruits with 5% icing sugar. 6.2.11 Weigh and pack in suitable container and label 6.4.11, Determine the chemical, and organoleptic characteristics of the products. (use ‘oven methad ta determine the moisture content). Rapid Method 1 6.3.1 Select, weigh, peel/ removed seed, cut to uniform size and clean. 63.2 Place the fruits in 0.01% sodium metabisulphite solution for 30 minutes and drain, Ratio fruit to solution is 1:2. Show the calculation of the solution 6.3.3 Place the fruit in 1% calcium carbonate solution (or 1 tablespoon for every liter water) for overnight. 63.4 Drain and clean, blanch in boiling water about 2-3 minutes 6.3.5 Transfer into 30° Brix suger solution at 60 ~ 65.6°C and continue edding sugar until the syrup concentration reach 65°B. 63.6 Leave the fruits in the syrup for 24 hours. Rinse thoroughly under running water. 63.7 Dry inthe oven to proper moisture content 638 Tempering about 2 days, pack in suitable container and label. 6.3.9 Determine the physical and organoleptic characteristics of the products. (use ‘oven method to determine the moisture content). 6.4 Rapid Method 2 6.4.1 Select, weigh, peel or remove the seeds, cut into uniform size and clean. 6.4.2 Place ‘the fruits In 0.01% sodium metabisulphite solution for 30 minutes and drain, Ratio (ruil to solution is 1:2. Show the calculation of the solution.645 646 647 648 64.9 148 MANUAL - PLANT PRODUCTS TECHNOLOGY | [14 Drain and wash, blanch in boiling water for 2-3 minutes. Transfer into 30° Brix sugar solution at temperature between 60 — 65.6°C and continue adding sugar until the syrup concentration reach 65° Brix. Leave the fruits in the syrup for 24 hours. Rinse thoroughly under running water, Dry in the oven to proper moisture content. ‘Tempering about 2 days. Pack in suitable container and label Determine the physical and organoleptic characteristics of the products. (use oven method to determine the moisture content) 65 Normal drying (without any treatment) 653 654 653 654 655 Select, weigh, peel or remove the seeds, cut into uniform size and clean. Dry in the oven to proper moisture content. ‘Tempering about 2 days Pack in suitable container and label Determine the physical and organoleptic characteristics of the products. (use ‘oven method to determine the moisture content). 7.0 RESULTS AND DISCUSSION Table 1: Moisture content of producis Discussion- Compare moisture contents among all formulations, Categorize the products into dried oF serni moist. Provide telmical reasons. Figure 1 Sensory evaluation Evaluation is carried out using scoring method with 1 ~ § scale. Mark (x) on each scale to indicate the attribute for every product. Appearance Shrink Colour Light Maintain original shape/ size a Dark a ee lease te Texture Solt/ tender Hard (oe Chewiness Brittle Chewy = ‘Sweetness Less sweet Very sweet ee J Overall acceptance Dislike very much Like very much a cts ee Discussion — compare the attribute between all treatments — provide technical reasons. Table 2: Recovery, yield and changes of weight Initial weight of fruits (A) ‘Weight of fruits (after peeling) (B) % of recovery = BJA x 100 Weight of fruit (before drying) (D) Weight of finish products (after drying) (E) °% of yield = EVA x 100 No of packs (50g/pack) or any reasonable quantity -Isthis reasonable recovery? What factors influenced losses? ~ comment and provide technical/ scientific reasons.8.0 9.0 Container Table 4: Gost for 50 g of products cit fr sgt pact ~ Is this reasonable yield? What factors influenced losses? ~ Compare to price at supermarket, Comment CONCLUSION QUESTIONS 9.1 Show the calculation of these solution a 0.01% sodium metabisulphite b. 1% calcium carbonate © 40% sugar syrup 9.2 List a few suggestions to improve nuttional content and appearance of products, REFERENCESLAB MANUAL PLANT PRODUCTS TECHNOLOGY J [17 TO DETERMINE THE MOISTURE CONTENT (MC) OF END PRODUCT Reduce the size of your end products by grinding’chopping. Record the weight of crucible (2). Weigh 5 9 sample into a pre weighed crucible. Record the weight of sample + crucible (b) Put the crucible with sample in the oven (105%) until constant weight Put crucible in dessicator and record the weight (c). Duplicate the analysis and record the average me. Calculate the moisture content WT OF ORIGINAL SAMPEL (B-A]- WT OF FINAL SAMPEL (C-A]_ X 100 ‘ORIGINAL WT OF SAMPLE (B-A)1.0 20 3.0 40 5.0 LAB MANUAL PLANT PRODUCTS TECHNOLOGY 1 [18 PRACTICAL: 5 TITLE: DRYING OF FRUITS - FRUIT LEATHER LESSON LEARNING OUTCOME Al the end of the session, student should be able to: 31 Produce acceptable fruit leather, 32 Evaluate chemical, physical and organoleptic characteristics of.the products produced. 33 Calculate recovery, yield and cost of products. 6.0 INTRODUCTION {ig tu am wich he malty ofthe original water content hes been romove Se galls: tough sun dong or ugh te ute af alguien Mae ee ee eres infused wih sweetener proto ayn one ay eo ey Fruits can be dried whole (eg, Banana, plum, dates), in halves, made into pastes, or {eeea Hees. Tho eid more crit Gan vary ton smal he 10%) pending on the type of ta, Fra en alo te aed ray an esata fos Say rum dng, Thay can be Fees wee ne eat ae 2 roateb creme nr van: Hele oped snd meter casei ae a ced orn, he fl becomes very ght and py and eae mie ar ae rnc ey he coniclonery, bling ard sweats ccs ata a es ak Tansonalcharetensice ene RAW MATERIALS AND EQUIPMENT Raw Materats viet Sey As in Table a ToT Weer ontor Worthing machine Dry oven Steam jacketed kee Formulation 1: Mango ‘tut Leather Rae STE Coit in A 20 Corn syrup, solids Partially hydrogenated vegetable shortening Whey protein concentrate-80 (WPC-80) | Citric acia Arificial mango flavor (optional) Emulsitier (monoglyceride and diglyceride) Colouringved are or 16 - as ved stl aits ind 6.0 70 LAB MANUAL - PLANT PRODUCTS TEcHNCLOGY 1 | 19 Weight (9) ‘Mango (or other fruit) Sugar METHOD AND 6.1 Mango 644 61.2 613 614 61.5 6.16 617 62 Mango 624 622 623 6.24 625 626 627 628 629 PROCEDURES Fruit Leather (F1) Hydrate WPC-80 in formula water (16.50% solution) and allow to sit overnight at 40°F (4.4°C). Puree mango in a blender (low shear) for 20 seconds. ‘Add cor syrup, com syrup solids, whey protein concentrate in formuls water, citric acid, flavor and color and blend for 30 seconds. Melt shortening and add emulsifier. Then add to pureed mixture while blender is running. Blend for 30 seconds. Pour 5009 pureed mixture per tray and dry at 55°C until contents of one tray weigh about 125g, which will take about 16 hours. The rol! will no longer be tacky to the touch and will peel easily off the tray when ready. Dry for additional time, if necessary, vi Remove from tray by rolling up dried material while stil warm. Cut and wrap the roll in cling wrap. It will keep at room temperature for at least two months, or longer in the freezer. Evaluate the moisture content and organoleptic characteristics. Fruit Leather (F2) Puree mango'with sugar in a blender until smooth. Sirain through a fine mesh sieve into a large saucepan. Bring puree to a boil, then simmer over medium-low heat, string occasionally (more frequently toward the end), until thick enough to mound slightly, Preheat oven to 60°C. Line a large baking sheet with nonstick liner. Pour hot puree onto liner and spread thinly (as evenly as possible) intoa tray. Dry puree in oven until it feels drier (it shouldn't stick to your fingers) but is still slightly tacky, 2 to 3 hours. Cool on liner'on a rack until completely dry, at least 3 hours and up to 24 hours. Peel leather off line and roll up in parchment. Shelfife: 1 month at room temperature, in sealed bag. Evaluate the moisture content and organoleptic characteristics. RESULTS AND DISCUSSION Figure 1: Sensory evaluation of fruits leather Evaluation is carried oul using scoring method with 1-5 scale. Mark (X) on each scale to indicate the atiribute for every formulation. Appearance Not attractive Attractive bei1 | j LAB MANUAL PLANT PRODUCTS TECHNOLOGY 1 |20 | Dark a Texture Soft tender/pliable Hard bs Sweetness Less sweet Very sweet be Overall acceptance Disike very much 1 Like very much eS Discussion ~ compare the attribute between al formulations ~ provide technical reasons. Table 1: Recovery and yield Initial weight of fruits (A) Weight of puree (B) 4 of recovery ~ BIA x 100 Weight of fruit leather (C) Yield = C/A x 100 No of packs (S0gipack)LAB MANUAL - PLANT PRODUCTS TECHNOLOGY 1 | 21 rn syrup, solids Partially hydrogenated vegetable shortening} 18y protein concentrate-80 (WPC-80) [citric acid sui (onociyonite and Sapenne) [Colouring CONCLUSION QUESTION 9.1 Discuss suitable treatments that should be done to improve the organoleptic characteristics of the fruit leather. REFERENCES1.0 20 3.0 4.0 5.0 6.0 PRACTICAL: 6 TITLE : DRYING OF FRUITS - INSTANT BANANA FLOUR LESSON LEARNING OUTCOMES At the end of the session student should be able to: 3.1 Produce banana powder using drum dryer. 3.2 Evaluate the quality of the banana flour produced 3.3 Determine recovery, yield and cost, INTRODUCTION Dried fruit is fruit from which the majority of the original water content has been removed ‘either naturally, through sun drying or through the use of dehydrators. Many fruits nowadays are infused with sweetener prior to drying and sold as candied fruit. + Fruits can be dried whole (eg. Banana, plum, dates), in halves, made into pastes, of concentrate juices. The residual moisture content can vary from small (3-8%) to substantial (16 ~ 18%), depending on the type of fruits. Fruits can also be dried in puree form, as leather, or as powder by spray or drum drying. They can be freeze dried where fresh fruit is frozerr and placed ina drying chamber under vacuum. Heat is applied and water evaporates from the fruit while stil frozen, The fruit becomes very light and crispy and retains much of its original flavor. Dried fruits js widely used by the confectionery, baking and sweets industries where they impart sensory and functional characteristies to recipes. RAW MATERIAL AND EQUIPMENT PLANT PRODUCTS TECHNOLOGY 1 | 22 new maine ee [ese Different types of fruits (such ae apples, guava, Drum dryer mango, honeydew) Blast freezer Drying oven Balance METHODS AND PROCEDURES. 6.1 Chose and weigh ripe bananas. 62 Retort or steam for about 17- 20 minutes. Stop blanching when the banana (interna art) reach a temperature of 90-93°C, 63 Peel out the cooked skin 6.4 Mash the flesh with 0.1% ascorbic acid to prevent darkening. Add 10% water whenever required. Homogenize using colloid mil 65 Dry the homogenized puree using drum dryer. Set the pressure at 40-50 psi and speed at 2.31pm. Collect the flake. 66 Freeze the collected flake for 15-20 minutes and grind to uniform powder. Add 1% tr- calcium phosphate as anti-caking agent. 6.7 Pack into a suitable packaging and label 68 Determine the yield and quality of the end products. 6.9 Compare banana pancakes prepared {rom instant banana powder and fresh banana. i |70 ad “LANT PRODUCTS TEGHNOLOGY 1 [23 RESULT AND DISCUSSION Table 1: Percentage of recovery and yield Weight of raw banana (A) Weight of banana flesh after homogenization (8) Weight of banana powder (C) % of recovery = BIA x 100 Yield = C/A X 100 Table 2: Cost of product Item/ ingredients, Banana Ascorbic acid Tri-calcium phosphate [Cost per pack : tion Figure 1: Sensory evalu Evaluation is carried out using scoring method with 1-5 scale. Mark (x) on each scale to indicate the attribute of every product. Texture Free Flow Compact a Colour Bright Dutt L =. ) Aroma Less Strong8.0 9.0 10.0 LAB MANUAL - PLANT PRODUCTS TECHNOLOGY 1 | 24 Taste Less sweet Sweet 1 Appearance Alractive Not attractive Overall acceptance Dislike very much Like very much aes fa i cS el SS, IE Compare the organoleplic characteristics between the two samples (iresh and instant powder) CONCLUSION QUESTION 9.1 Explain other pretreatients that can be used to improve the organoleptic characteristics. REFERENCES:1.0 2.0 30 40 5.0 60 LAB MANUAL - PLaNPRODUGTS TEGHNDLOGY 1 [25 PRACTICAL: 7 TITLE: FRUIT JUICE LESSON LEARNING OUTCOMES At the end of the session, students should be able lo: 3.1 Produce fruit juice drinks and fruit nectar. 3.2 Compare the quality of juice produced from the different types of extraction methods. 3.3 Estimate percentage of recovery, yield and cost of product INTRODUCTION Natural fruit juice is defined as liquid extracted from fruits and remains unchanged in its ‘composition. Fruit juice drinks technically contain not less than 20% juice and may be sweetened, ‘acidulated, fortified with flavours, colours, vitamin or blendéd with another juice. A single strength drinks should have a concentration of 10-12" Brix. While nectar is similar except the juice content is 50% or more, Fruits or vegetables crushed to baby like puree food before extraction produce cloudy juice and are more difficult to be clarified compared to those crushed and pressed straight away: RAW MATERIALS AND EQUIPMENT Raw materials Fruits (like pineapple, honey dew and others) ‘Screw press Water Hydraulic press Carboxy! methy! cellulose (CMC) Sieam jacketed kettle Sodium benzoate Refractometer Sugar pH meter METHODS AND PROCEDURES Divide students accordingly into groups. At the end of the session, students are required to collect and fil in the data from each group for comparison, Treatment 11 - Screw press method (dilution 1:1) - NECTAR 2 - Screw press method (dilution 1:3) - FRUIT JUICE DRINKS ° 3 - Hydraulic press method (dilution 1:1) - NECTAR 14 ~ Hydraulic press method (dilution 1:3) - FRUIT JUICE DRINKSLAB MANUAL - PLANT PRODUCTS 6.1 Screw Press Method (with thickening agent) 614 612 229 Son Bla 19 1 6444 6112 Weigh, peeltrim/ remove seeds of the selected fruits. Record the weight before and after peeling, Cul the fruits into small size, clean, weigh and blanch at 95-10% for 1-2 minutes, Extract the juice using screw press. Sirain the collected juice using cheese cloth, Record the weight, pH and Brix Dilute the strained juice with 3 parts of water (for juice drinks) and with 1 part of waler (for nectar). Again record the weight, pH and Brix. Heat unl the temperature reach 90°C. ‘Add in CMC at 0.15% which has been dissolved earlier, ‘Add in the calculated sugar to oblain a suitable concentration for drinks (¢ 9-12" Brix) and homogenized. (Refer to the given formula to calculate the required sugar). Add in 0.1% acid to the drinks incase the pH is 4.6 or higher. Fill into suitable can (hot filling) and seal immediately. Process the cans in bolting water for 20-30 minutes. Cool and dry the cans. Aller a week, determine the chemicel, physical and organoleptic characteristic. Record in the table and scale given, ° Compare with commercial products (if any). 6.2 Screw Press Method (without thickening agent) Follow all steps in 6.1 and omit step 6.1.7. 6.3 Hydraulic Press Method (with thickening agent) 634 632 633 6.3.4 635 638 637 638 639 6.3.10 63.11 6.3.12 6.3.13 6.3.14 Weigh, peel trim/ remove seeds of the selected fruits. Record the weight before and atter peeling Cut the fruits into small size, clean, weigh, and blanch at 95 - 100°C for 1-2 minutes. Extract using hydraulic press. Strain the juice using cheese cloth. Record the weight, pH and Brix Dilute the strained juice with 3 parts of water or as instructed. Again record the weight, PH and Brix. Heat until temperature reach 60°C. Add in CMC at 0.15% which has been diseolved earlier. ‘Add in the calculated sugar to obtain a suitable concentration for drinks (i.e 9 - Brix) and_ homogenized . (Refer to the given formula to calculate the required sugar). ‘Add in acid at 0.1% to the drinks incase pHis higher than 4.5. Continue heating to 95°C for 5 minutes, Fill into cans while stil hot and seal them immediately, Process the cans_ in hot water for 20 - 30 minutes. Cooled and dried Miter a week, determine the chemical, physical and organoleptic characteristics Compare with the commercial products (if any) 6.4 Hydraulic Press Method (without thickening agent) Follow the steps in 6.3 and amit step 6.3.7. CALCULATION FOR REQUIRED SUGAR —Walaht of diluted juice) (bis of eluted juice) + (weight of suadr) (brix of sugar) = Required Brix ‘weigh! of diluted juice + weight of sugar 7tof 129 red AB MANUAL - PLANT PRODU 15 TECHNOLOGY 1 |27 6.5 Other method: Hot extraction 65.1 65.2 653 654 655 656 657 658 659 65.10 6511 6.5.12 6.5.13 65.14 Choose any sound fruit, vegetable or herbs. Record the original weight Prepare the selected raw materials accordingly. Record final weight after size reduction ‘Add water and heat to about 70°C to extract the juice. Use 1 part water to 1 part raw materials, Sirain the juice using cheese cloth. Record the weight, pH and Brix, Dilute the strained juice with 3 parts of water or as instructed. Again record the weight, PH and Brix. Heat t6 80°C. Add in CMC at 0.15% which has been dissolved earlier. Add in the calculated sugar to obtain a suitable concentration for drinks (ie 9 12°Brix) and homogenize. (Refer to the given formula to calculate the required suger), ‘Add in acid at 0.1% to the drinks incase pH is higher then 4.5. Heat until temperature reach 95°C for 5 minutes, Fill into cans while stil hot (hot filling) and seal them immediately. Process the cans in hot water for 20 - 30 minutes. Cooled and cried After a week, determine the chemical, physical and organoleptic cheracteristic. ‘Compare with the commercial products {if ang). 7.0 RESULTS AND DISCUSSION Table 1 Chemicals and physicals properties of end products Comment — was the pH and Brix suitable? Provide reasons Compare the characteristics of juice extracted using screw press, hydraulic press and the hot extraction. Figure 1: Sensory evaluation of fruit juice drinks and nectar. Evaluation is carried oul using scoring method with 1-6 scale. Mark (X) on each scale to show the attribute of the product, Colour Light Dark {eee at Sa Clarity Clear Cloudy Hence ee aol tsi PLANT PRODUCTS TECHNOLOGY | | 28 Consistency Thin body Thick body Sweetness Less Sweet Very Sweet Lv sel ee ey Sourness/tariness Less. Strong Aroma Less Strong 7 a ee ee Overall acceptance Dislike very much Like very much a ee Comment — provide reasons Compare the attribute between different methods Table 1; Recovery and properties of raw materials Weight of juice (B) % of juice recovery = BIA x 100 PH of juice: before dilution after dilution 1:1 after dilution 1:1 after dilution 1:3) Weight of juice: after dilution 1:1 afler dilution 1:3Fruits ‘Sugar cmc Sodium benzoate (Can and lid Comment ~ provide reasons Table 3: Cost/ bottle Yield (No Of Cans OF” Bottle Treatment Capacity Each Can Product Or Bottle Cost PerCan Or Bottle: Ti: nectar (screw ress) "2: fruit juice drinks (screw press) T3-nectar {hydraulic press) _| Té-fruil juice drinks (hydraulic ‘TS: nectar (hot extraction) 6: fruit juice drinks (hot| extraction) Comment ~ provide reasons CONCLUSION QUESTIONS 9.1 State the effect of CMC on organoleptic characteristics. 9.2 State the preservatives (other than sodium metabisulphite) thal can be used to preserve juice or juice drinks, REFERENCES1.0 2.0 3.0 40 5.0 _ {LA MANUAL - PLANT PRODUCTS TEGHNOLOBY 1 |30 PRACTICAL: 8 TITLE: JAM, JELLY JAM AND MARMALADE LESSON LEARNING OUTCOMES Al the end of the session, students should be able to 3.1 Produce jam, jelly jam and marmalade according to method and formulation. 2 Compare the physical, chemical and organoleptic properties of the products produced, Gaieulate the quaniity of raw materials used based on the given formulation. 34 Calaulate yield and cost of product INTRODUCTION Jelly jam has the same standard as jam except that itf does not contain fruit pulp. Jelly jam is prepared from fruit juice exiract that has been clarified. A good jely jam must fuly set, firm in texture with clear or transparent in appearance. Jam is prbcessed from homogenized fruits and both contain jeliying agent, sugar, acid and waler in a right combination. Marmalade is prepared similar to jelly jam with @ proportion of shredded fruit peel or shredded fruit RAW MATERIALS AND EQUIPMENT Fruit pulp Blender / Grinder! Kitchen mixer Fruit juice (clarified juice) aon Extractor pH meter eck Steam jacketed kette Sis Cheese cloth Fruil peels/ shredded fruit Refociometst Table 1: Formulation of jam, jelly jam and marmalade 2.3 Matmalade. a Fruit pulp : Fruit juice 100 400 4100 100 Shredded truit , or peels 7 - 14% | 14% Sugar 65° Brix | 65" Brix | 65" Brix | 65" Brix Citric acid 1.0% | 0.75% | 10% Pectin 1.2% 1% 1.2% 1% 30-20% | 10.20% [ozo 10-20% |64 LAB MANUAL - PLANT PRODUCTS TECHNOLOGY 1 | 34 METHOD AND PROCEDURES Processing of jam 6.1.1 Weigh and clean selected fruit 61.2 Remove the skin, seeds ( if any ), dice into small size and weigh 6.1.3 Blanch the fruits at 90° C for 1-2 minutes. 6414 Grind or blend the blanched fruit with 10-20% water to obtain a homogenized puree 5 Record the weight, pH and Brix of the puree obtained, Determine the quantity of sugar, pectin, and acid required as shown below. 7 Heat the puree and add the sugar-pectin mixture as the temperature reach 80°C. 8 9 si Continue heating until the mixture boils. Record the boiling temperature. Immediately stop the heating process as soon as the mixture bolls. 10. Add in acid, stir thoroughly and note the changes occurred. (NOTE : Fully dissolve the acid using minimum amount of water before combine into the mixture. 6.1.11 Transfer the jam into a pitcher, fill into a suitable container and close tightly. 61.12 Examine the Brix, pH, titrable acidity and organoleptic characteristics of the produets, 6.1.13 Label the products. Mix the sugar with pectin powder before add into the mixture. Dissolve the citric acid with minimum amount of water. Processing of jelly-jam 62.1. Weigh and clean selected fruit 622 Remove the skin, seeds ( if any ), dice into small size and record the weight. 6.23 Blanch the fruits at 90° C for 1-2 minutes, 6.2.4 Grind or blend the blanched fruit with 10-20% water. 625 filler using cheese cloth to obtain a clear juice. 6.26 Record the weight, pH and Brix of the juice obtained. 627 Determine the quantity of sugar, pectin, and acid required as shown below. 628 Heal the juice or puree and add-the sugar-pectin mixture as the temperature reach 80°C 62.9 Continue heating until the mixture boils. Record the boiling temperature, 6.2.10 Immediately stop the heating process as soon as the inixture boils. 6211 Add in acid, stir thoroughly and note the changes occurred. (NOTE: Fully dissolve the acid using minimum amount of water before combine into the mixture). 62.12 Transfer the jelly jam into a pitcher, fil into a suitable container and close tightly 62.13 Examine the Brix, pH, titrable acidity end organoleptic characteristics of the products 6.2.14 Label the products. Processing of marmalade 6.3.1 Weigh and clean selected fruit. 632 Remove the skin, seeds ( if any ), dice into small size and weigh. 6.3.3. Blanch the fruits at 90° C for 1-2 minutes. 63.4 Grind or blend the blanched fruit wilh 10-20% water. Record the weight, pH and Brix of the juice or puree obtained. 63.5 Filter using cheese cloth to obtain a clear juice. 63.6 Determine the quantity of sugar, pectin, and acid required as shown below 63.7 Heal the juice or puree and add the sugar-pectin mixture a5 the temperature reach 80°C 63.8 Continve heating unl the mixture boils. Record the boiling temperature63.9 800n as the mixture boils. 63.10 the changes occurred. (NOTE: Fully Gssolve the acid using minimum amount of water before combine Inter ie mixture). 83411, Transfer the marmalade into a pitcher, fil into a suitable container one close tightly. £3.12 Examine the Brix, pH, trable acidity and organoleptic characteristics of the products. 6.3.13. Label the products CALCULATION: a) Quantity of sucrose used. z eo . ) Y of sucrose used x & {Weitht of juice!ouree)(B1x of uice/puree) + (Weiaht of sugar (Brix of sugar) = Required Weight of juice + Weight of sugar ois Quality of cite ei used: : on Weight of uicolpuree + Weight of sucrose X % citi aaa 100 } Quantity of pectin used Welaht of juice/ puree + Weiaht of sucrose X % pectin 100 7.0 RESULTS AND DISCUSSION Table 1: Chemical and physical properties of jam, jelly jam and mermala Comment ~ compare the pH and brix to theoretical value Relate these value to tho quailty of products Figure 4 Sensory evaluations for jam, jelly jam and marmalade athens ris made using scoring method with 1-5 scale. Marks’ on each scale to show Ihe altribute of the product. Colour . Light DarkLAB MANUAL - PLANT PRODUCTS TEGHNGLOGY 1 | 33 Appearance Clear Cloudy Spreadability Spread easily Hard to spread te Texture Soft Hard ces eee Sweetness ‘Sweet Extremely sweet te i ee Tartness, Sour Extremely sour ee Aroma Little Strong i a Ee pal Fruit taste Little Strong oe 1 Overalll acceptance Distke very much Like very much eT tt Comment ~ provide reasons Table 1; Recovery Quantity | Units Weight of fruit before peeling (A) Weight of pulp / juice collected (B) % of pulpfiuice recovery (BIA X 100) Comment - provide reasonsee oe LAB MANUAL - PLANT PRODUCTS TECHNOLOGY 1 | 34 Table 2; Yield and estimation cost of product Fruit pulp / fruit juice Sugar Pectin Acid Bottle and lid Total cost (A) Number of bottles (yield) (B) Capacity for each battle (ml) Cost per bottle (A/B) Comment — with reasons 8.0 CONCLUSION 9.0 QUESTION 9.4 Calculate the amount of sugar, acid and pectin used for the jam, jelly jam and marmalade produced, 8.2 Calcutate the amount of glucose, if 10% of it is added in the formulation [Given: the Brix of glucose is 75°Brix}. 10.0 REFERENCESLAB MANUAL - PLANT PRODUGTS TECHNOLOGY 1 | 35, PRACTICAL: 9 TITTLE: DETERMINATION OF RICE QUALITY LESSON LEARNING OUTCOMES ‘tthe end of the session students should be able to: 3.1 Compare the size and weight between different varieties of rice. 3.2 Compare the percentage of broken rice between different varieties of rice. 3.3 Compare the water uptake between different varieties of rice. 3.4 Compare the volume expansion between different varieties of rice. 3.5 Compare the organoleptic characteristics between different varieties of rice. INTRODUCTION The quality of rice can be determine either physically or chemically. Through cooking tests, rice properties can be evalualed including water uptake, volume expansion and agglutintion. High amylose rice produces hard texture, less clumping and less aromatic rice. after cooking. Water uptake and volume expansion is higher. Low amylose rice produces cooked rice with the opposite properties. Agglulinition is the amount of solid substance that loss during cooking. In our country, based on grain length, rice can be graded. as follows. Long rice > 62mm Medium long rice 6.2 -6.2mm Short rice <52mm RAW MATERIAL AND EQUIPMENT Raw materials Different types of rice (example: basmathi, Measuring cylinder siam wangi, brown rice, parboiled-rice, others) _| Grain shape tester! micrometer small baskel/ cheese cloth, balance METHODS AND PROCEDURES Divide students accordingly into groups. Atthe end of the session student are requirec to collect data trom other groups for comparison, 61 Determine the size and weight of rice. 6.1.1 Measure the average of length, thickness and width of 5 head rice. 6.1.2 Measure the weight of 1000 gram of head rice in g. Take an average from two lots of 1000 grains. 62 Determine the percentage of broken rice. 6.2.1. Weigh 200g of rice. 622 Sort broken rice, record the weight and calculate the percentage.7.0 63 Determine the cooking quality 6.3.1 Weigh 26g rice. 6.3.2 Measure the volume using measuring cylinder. 6.3.3 Cook in boiling water for about 20 minutes. 6.3.4 Cool and record the weight the cooked rice. [Retain the water used for cooking] 6.35 Measure the volume of the cooked rice. 63.6 Transfer the water used for cooking into a measuring cylinder and read the sedimentation height after standing for 2 hours. 6.3.7 Evaluate the following items @) Volume expansion = volume of cooked rice volume of uncooked rice b) Water uptake = weight of cooked rice weight of uncooked rice ©) Agglutinition = height of sediment in ml RESULT AND DISCUSSION Table 1: Size, weight and percentage of broken rice Length Weight Thickness Weigth of 1000 grains in g % of broken rice Signiicant of the parameter Compare the characteristics between all varieties. Relate the weight with the size of rice Factors that affect the physical characteristics Comment on the % broken rice. Provide reasons. Categorize the rice into long/mediuméshort accordingly Table 2: Volume expansion, water uptake and agglutinition Volume expansion Water uptake AgglutinitionLAN MANUAL PLANT PRODUCTS TEGHNOLOGY 1 | Significant of the parameter Compare the results obtained with all varieties. Comment with technical reasons. Referring to the cooking test, grade the rice according to amylose content (high amylose or low amylose). Figure 1: Sensory evaluation of cooked rice Evaluation is carried out using scoring method with 1-5 scale. Mark ( x) on each scaleto indicate the attribute of every sample. Texture Soft Hard a ee Cohesiveness Less cohesive ‘More cohesive fe Colour Translucent Opaque Aroma Less Strong Appearance Not split Split cee oe ee 1 Comment and compare the organoleptic characteristics between ail varieties CONCLUSION QUESTION 9.1 From your inference what are the factors that affect the weight of rice. 9.2 Explain the significant of the weight of rice (weight for thousand kernels), 9.3 Explain why rice of different grades or varietigs should not be adulterated. REFERENCES: : f soe 1.0 2.0 3.0 4.0 5.0 6.0 PRACTICAL: 10 TITLE: DETERMINATION OF FLOUR QUALITY LESSON LEARNING OUTCOMES At the end of this session, students should be able to: LAB MANUAL ~ PLANT PRODUCTS TECHNOLOSY 1 [38 3.41 Determine the gluten content in different types of flour. 3.2 Determine the effect of other materials on dough and gluten. INTRODUCTION Alll purpose flour generally contains 73% starch, 1% protein, 12% water, 2-3% fat, salt ‘and sugar. Wheat flour protein will hold water and form dough with right amount of water. RAW MATERIALS AND EQUIPMENT Raw materials Different types of wheat flour [eg: all purpose flour , high protein flour, low protein flour, bread flour and etc...) Equipment Drying oven Bow! Balance i Fat Sugar Salt PROCEDURES 6.1 Water uptake capacity of flour 6.4.1 Add 30ml of water to 50 g of flour 6.1.2 Mix to a homogenized dough 613 Compare the physical characteristics of dough based on the hardness, elasticity, colour and stickiness among all types of flour 62 — Quantity and quality of gluten 6.2.4 622 623 624 625 626 627 628 Put the dough (prepared from 6.1) inlo a bow and wash away the starch. ‘Change the water used several times until the water becomes clear (it shows that all the starch has been removed). Press the gluten on waxed-paper to removed excess water. Record the weight of wel gluten and compare with the others. Round the gluten, put in a baking tray and bake at 400°F/ 180°C until done and browning for 30 - 45 minutes. Record the weight of dried gluten. Compare the appearance such as size and colour of gluten. Cut into two - halves and examine the three dimension cell structure, number of ells and cell size.LAB MANUAL - PLANT PRODUCTS TECHNOLOGY 1 | 39 6.3 Effect of other materials on gluten 63.1 Weigh 50 g flour and other materials as in Table 1 63.2 Mix toa homogenized dough. 63.3 Compare the physical characteristics of dough based on hardness, elasticity, colour and stickiness. 6.3.4 Follow all steps in step 6.2 and record the results. Table 1: Treatment of sample Ti: Controt 0 g flour + 30 mi water 12: Effect of fat 60 g flour + 30 mi water + 2.0 9 fat TS: Effect of salt 50 g flour + 30 mi water + 0.8 g salt TA: Effect of oil 50 g flour + 30 ml water + 2.0 g oil 60 g flour + 30 mi water + 2.0 g sugar TS: Effect of sugar 7.0 RESULTS AND DISCUSSION Table 2: Gluten Contents In Flour Weight of wet gluten % of wet gluten Weight of dry gluten % of dry gluten Compare the quantity of gluton. Arrange in ascending order. Provide reasons. Figure 1: Physical characteristics of dough. Colour Light Dark ce a Se Stiffness Soft Stitt8.0 9.0 10.0 LAB MANUAL - PLANT PRODUCTS TECHNOLOGY 1 | 40 Stickiness Not sticky Sticky a a | Elasticity Less elastic Very elastic Figure 2: Physical characteristics of gluten after baking. Size of gluten ‘Small be Colour of gluten Light Dark es Cell size Small Big De mt Number of cells AFew Alot Comment on the materials that affect the characteristics CONCLUSION QUESTION 9.1 Did the type of flour use influence the quantity of gluten 2 9.2 Stale the items that influence the characteristics of dough and gluten. Write down your answers below, REFERENCESLAB MANUAL ~ PLANT PRODUGTS TECHNOLOGY J | 41 Color of dough Stiffness of dough Elasticity of dough Size of gluten (after baking) Cell Size (after baking) Number of cell (after baking) Colour of gluten (after baking) Arrange in ascending order Arrange in ascending order Arrange in ascending order ‘Arrange in ascending order Arrange in ascending order ‘Arrange in ascending order Arrange in ascending order1.0 2.0 3.0 40 5.0 6.0 PRACTICAL: 11 TITLE: SEDIMENTATION VALUE LESSON LEARNING OUTCOMES AL the end of the session students should be able to 3.1 Draw the fy curve of sedimentation. 3.2 Compare the sedimentation value in different types of flour. INTRODUCTION Sedimentation test is an important parameter to determine the quality of protein in flour by determine the expansion of the proteins molecules in lactic acid solution, MATERIALS AND METHODS Materials Equipment Different types of wheat flour Measuring cylinder (100 mi) ‘All purpose flour oven (35°C) High protein flour Beaker 250 ml Low protein flour Glass rod Bread flour Stop watch Biscuil/ cookies flour Self raising flour Lactic acid 0.21% (N/50) * (Preparation: Dissolve 2.1 g lactic acid with distill water, mark up to 1 Land leave for 24 hours before use) PROCEDURE 61 Weigh g samples in a beaker. 62 Measure 98 mi lactic acid solution (use 100 ml measuring cylinder) 3. Add about 30 mi of lactic acid solution into the beaker. Nix into a homogenized stuny. 64 Transfer the slurry into a clean and emply 100 ml measuring cylinder. 65 Rinse the beaker two times with the remaining lactic ackd solution ( this step must be done within 90 seconds). Stir using glass rod 66 Leave the slurry for 30 seconds. 67 Invert the oylinder 20 times within 30 seconds. Incubate in a pre-set oven at 35°C. 68 Record the height of the sediment for: a. First 5 minutes. b. First 30 minutes. a First 60 minutes. 68 Repeat the steps 6.7 - 6.8 for the second and the third set. 6.10 Carry out experiment in duplicate.LAB MANUAL - PLANT PRODUCTS TECHNOLOGY f | 43 7.0 RESULTS AND DISCUSSION Table 1: Sedimentation value for different types of flour pe z 2 Bie aoa First 5 minutes First 30 minuies First 60 minutes NOTES: Collect data from other groups for different types of flour. Prepare a curve, height of sediment (ml) against time (minutes). The most important tine points are’ a. The fifth minutes in first hour b. The fifth minutes in second hour © ‘The fifth minutes in third hour s Discuss ~ compare the strength of flour with the fy curve obtained for different types of flour. Provide reasons, 8.0 CONCLUSION 9.0 QUESTION 9.1 Whatis the function of lactic acid in this experiment? 9.2 Explain the significance of this test. 9.3 How different flour affect the results? 10.0 REFERENCES10 2.0 3.0 4.0 5.0 6.0 PRACTICAL: 12 TITLE: DETERMINATION OF FLOUR QUALITY (BRABENDER METHOD) LESSON LEARNING OUTCOMES A the end of this unit students should be able to 3.1 Evaluate the Farrinograph curve 3.2 Compare ihe Farrinograph curve between strong flour and weak flour. INTRODUCTION Various equipment to determine the physical characteristics of dough have been used to evaluate the performance or the strength of dough in relation to the usage of mechanical equipment or machines. These evaluation are important with the invention of high speed mixers as well 2s the continuous process. The evaluation of the physical characteristics of dough has been done by Brabender since 1965, ‘The Brabender Farrinograph measures the plasticity and mobility of dough in the process of slow mixing at uniform temperature RAW MATERIALS AND EQUIPMENT ‘Strong flour (eg: high protein flour, bread Brabender Farrinograt flour, macaroni flour) Weak flour (biscuits flour, cake flour) Water Salt PROCEDURE 61 Place 300 g flour in an appropriate mixing bowl. Switch on the mixer and run for one minute to homogenize the sample. 62 Al the end of one minute, quickly fil in. the water from the fixed burette until the curve reach a consistency of 500 or 600 FU. 63 Clean and push the dough which accumulate at the sides into the mixer using spatula Cover the mixer using the lid provide. Run the instrument until a proper curve is obtained (about 25 minutes) or 12 minutes after an appreciable drop. 64 Evaluate the curve on the following characteristics: 6.4.1 Arrival time shows the time required for the flour to absorb water and form dough. 64.2 Time in minutes until the diagram has reached its maximum shows the dough is fully developed (or reach the broadest part of the curve). The flat part in the middle of diagram shows the stability of the dough. Decreasing of the consistency/ diagram below 500 FU shows the softening of dough, 6.4. 64LAB MANUAL - PLANT PRODUCTS TECHNCLOGY 1 6.4.8 The percentage of water absorption results from the amount of water required to reach a consistency of 500 FU. 7.0 RESULTS AND DISCUSSION Table 4: Evaluation of the Farrinograph curve "any slrong flour’ eee ~ name the flour’) name the four used Arrival time (minutes) Dough development time (minutes) | Dough stability (minutes) Degree of softening (Brabender Unit) Percentage of water absorption (%) 8.0 DISCUSSION AND CONCLUSION 9.0 QUESTIONS 9.1 What is meant by strong flour and weak flour? 9.2 What is the significance of the curve above in the food industry? 9.3. What are the factors that affect the Farrinograph value? 10.0 REFERENCES1.0 2.0 3.0 40 5.0 DUCTS TECHNOLOGY 1 | 46 PRACTICAL: 13 TITLE: PROCESSING OF BREAD LESSON LEARNING OUTCOMES. At the end of the session, students should be able to: 3.1, Produce sweet bun using (no time dough method), $2 Determine physical and organoleptic characteristics of the sweet buns produced 33 Compare the quality of buns using NTD, straight dough and sponge-and.-dough methods, 3.4 Determine yield and cost of product INTRODUCTION Various types of breads can be found in the market daily. They can be prepared using Giferen formulations ‘and methods such as. no-time-dough, straight ‘dough and eponge-anc, dough. A good bread must possess the following characteristics, ~ Bread crumb: fine and uniform grains, white as silk and shiny, soft and crumbly, moist ~ Shape: round (crust) and symmetry, golden colour, ~ _ Tasie and aroma: delicious, no sour taste, no off odour RAW MATERIALS AND EQUIPMENT Raw materials. eee Equipment As In table of formulation Universal mixer Dough divider Baking oven, dough pronter Baking tray Bread Four / high protein flour Cold water ‘Sugar ‘Skimmed milk powder Instant yeast Shortening Margarine ‘Condensed Mi Poe Softener Improver@ 6.0 Table 2: Formulation for Sponge and dough method Formulation of sponge High protein flour ‘Cold waler Instant Yeast 1.5 Formulation of Dough ‘Sponge Hight protein flour ‘Sugar ‘Salt ‘Skimmed milk Egg Bread improver Bread softener Cold! chilled water High protein flour Chilled water Yeast Salt Bread improver Shortening PROCEDURES 6.1 Bun Making (No Time Dough Method) 6.1.1” Mix all ingredients except shortening, margarine and softener for 2 minutes at medium speed. 6.1.2. Add in shortening and softener. Knead at high speed until dough develop {approximate 12 ~ 15 minutes) 6.1.3 Divide the dough to about 40 - 50 g each 6.1.4 Proof for 1% - 2 hours (at room temperature) and about 40 - 45 minutes (using proofer) or until 2 to 3 limes larger than original size 6.1.5 Bake at 200°C / 400° F for 15 minutes or until done. ° 61.6 Cool before packing. 6.4.7 Determine the organoleptic characteristics of the bread produced. (AB MANUAL - PLANT PRODUCTS TECHNOLOGY 1 | 4762 63 64 LAB MANUAL LAN PRODUCTS TECHNOLOGY 1 | 48 Bun Making (straight dough method) 62.1 Mixall the ingredients until develop, €:2.2 Bulk fermentation for 1% hours (punching after 1 hour), 62.3 Scale to 50-60 g each 62.4 Intermediate proofing (10 — 18 minutes). 625 Shaping. 6.2.6 Final proofing: 1% - 2 hours (at room temperature) and about 40 - 45 minutes (using proofer ) or until 2 to 3 times larger than original size. 62.7 Apply egg wash (dilute egg yolk with water - ratio of 1:1) 62.8 Bake for 15 — 20 minutes at 200 210°C. 62.9 Cool unlil the bun reach room temperature before packing Bun making (Sponge and dough method) 63.1. Sponge preparation i Mixall the ingredients to a homogenized dough,cover with plastic and ferment for 24 hours, ; 63.2 Dough preparation i Mix all. ingredients (except margarine and.softener) with the prepared sponge. ‘Add in margarine, knead until dough develop. Scaling: - for sweet bun: 50 ~ 65 g-and. intermediate proofing (5 — 10 minutes). = for sandwich bread : 420 9 ~ open loaf : 370 g ~ sandwich. iv. Rounding and intermesiate proofing (5 minutes). v. Shaping and final proofing for 40-45 minutes using proofer (38°C / RH 80%).oF 11/2 - 2hrs at room temperature vi Baking: * 190°C — 210°C for 12 ~ 15 minutes (for bun). - 200°C - 210°C for 30 ~ 35 minutes (for sandwich bread). French loaf (NTD method) 64.1 Mix all ingredients except shortening or margarine for 2 minutes at ‘medium speed. 64.2 Add in shortening and softener. Knead at high speed until dough develop. (epproximate 12 — 16 minutes) 64.3 Divide the dough to about 200-250 g each. 64.4 Intermediate proofing 18-20 minutes at room temperature 64.8 Moulding. Place on canvas cloth if proper tray not available. 6.4.6 Proof for t % —2 hours (at room temperature) and about 40 -45 minutes (using proofer, 80% RH, 35°C). 64.7 Bake al 230° C (400° F for 20 minutes or until done (steam injection for the first § to 10 minutes of baking). 64.8 Reduce the temperature to 190°C, continue baking for 15-20 minutes (or until the crust becomes crispy). 64.9 Cool bofore packing 64.10 Determine the organoleptic characteristics of the bread producedSe 70 LAB MANUAL - PLANT PRODUGTS TECHNOLOGY 1 | 49. RESULTS AND DISCUSSION Figure 1: Sensory evaluation ‘The evaluation is carried out using scoring method with 1-5 scale. Mark (x) on each scale to show the attribute of the product, Texture Soft Hard ae _ oi — Fluffiness. Not Flufty Fluffy = = = Colour of Crust Pale A Golden yellow [en eee a tl Colour of bread crumb Dull fe Shape Non Symmetry ‘Symmetry a a el Aroma 7 Not pleasant Pleasant el Overall acceptance Dislike very much Like Total weight of dough Weight of each loaf Number of loat_ (AA) ‘Weight of loaf (after baking) Discussion ~ compare the cost and weight of buns/ sandwich bread from lab activity and producis at supermarket.Table3: Costing Bread Flour /high protein flour Cold water Sugar Salt “Skimmed mik powder instant yeast Shortening Margarine Condensed Milk Eoo Softener Improver Total-cost cS Cost for 7 bun=BB/AA Discussion ~ compare the cost and weight of buns/ sandwich bread from lab activily and products at supermarket. 8.0 CONCLUSION 9.0 QUESTION 9.1 State the function of bread improver and bread softener @ 9.2 What are the components of bread improver and bread softener. 9.3 Determine the number of buns produced if 10 kg of dough is used and scaled lo 60 9, 10.0 REFERENCES@ 1.0 2.0 3.0 40 5.0 LAS MANUAL - PLANT PRODUCTS TECH PRACTICAL: 14 TITLE: PUFF PASTRY LESSON LEARNING OUTCOMES: At the end of the session, students should be able to: 3.1 Produce puff pastry with different amount of pastry margarine. 3.2 Evaluate the organoleptic characteristics of puff pastry produced, 3.3 Delermine yield and cost of product. INTRODUCTION Puff pastry is @ type of pastry product which consists of two main parts namely, dough and pastry margarine. The puffing effect will occur when the water droplets from pastry margarine layer vaporizes and emerges from the layers made during sheeting. The movement of water vapor pushes the dough to rise and pul. a Expansion rate of put! pastry depends on the amount of the pastry margarine. Increasing the amount of pastry margarine will increase the volume, Generally, 40-80% pastry margarine can be used to produce good puff pastry. ‘Types of flour used will also affect the quality of product. High protein flour prodice hard crust and less volume. Medium protein flour will produce the vice-versa (Le expand more and crispier). A good puff pastry will expand 8 times larger than the original size. RAW MATERIALS AND EQUIPMENT Raw Materials ' Equipment {As in table of formulation Mixer Oven Baking tray Table 1: Formulation of puff pastry weight (%) Weight (a) Wheat flour Water Sugar Margarine/shortening Salt Eo Pastry margarine (40-80%)60 7.0 ~ PLANT PRODUCTS TECHNOLOGY 1 | 82 METHODS AND PROCEDURES Studen's are divided into groups based on experiment below. They can be varies using Siero percentage of pastry margarine (40, 50, 60, 70, 80%) or hey can also be varie veing C020) ees | cambination of flour used (medium proteinfow protein). e-g (100-0), 190 105, (80:20), (70:30), (60:40). At the end of the experiment, students are required © Selleck date nog ‘other groups for comparison 61 Procedures 6.1.4 Mix all ingredients in Part 1 and knead until well developed 6.1.2 Round the dough and rest for 30 minutes, 8.1.3 Sheet the dough into rectangular shape, wrap the pastry margarine and rest for 15:30 minutes, 6.1.4 Sheet the dough into 1 cm thick and make 3 folds. Rest for 15-30 minute. 6.41.8 Repeat step 6.1.4 twice or triples. The folding can be made in 3-4-4-3 pattern, 6.4.6 Sheet the dough into 3 mm thick for final sheeting, 6.1.7 Cut the dough into square shape (and put in suitable filing 6.1.8 Before filing, wet the surface of dough with water for sealing purposes. 6.1.9 After fling, rest for 30 minutes, spray water at interval times to provent surface dying. 6.1.10 Apply egg wash. Bake in the oven for 15-20 minutes at 250°C. Note: Prick pastry with fork to allow water vapor escape and thus prevent it escape through the seal end, Egg wash: one yolk combine with equal volume of water and mix well, RESULTS AND DISCUSSION Figure 1: Sensory Evaluation Enaatien is carry out using scoring method with 1-5 scale. Mark (X) on each scale to show the attribute of the product. Volume Low a Crispiness Not crispy Layer Less layer Taste Dislike very much —8.0 LAB MANUAL |ANT PRODUCTS TECHNOLOGY 1 | 53 Colour Not attractive Attractive i el He Overall acceptance Dislike Like a = Compare the attributes between all treatments-provide technical reasons. Relale with the factors that affect the quality of puif pastry, Table 3: Yield Size of pastry pieces (cm x cm) Number of pasiry pieces (AA) Table Cost of product heat flour [sugar : |Margarine/shortening fsa Eso. [Pastry margarine ‘ost per piece= BB/AA Discussion — compare the cost and weight of buns/ sandwich bread from lab activity and products at supermarket. CONCLUSION Which treatment has best acceptability? Why? How the treatment affect the quality of the puff pastry produced?LAG MANUAL. PLANT PRODUCTS TECHNOLOGY I |S4 9.0 QUESTIONS 9.1 State the function of pastry margarine. 9.2 Did the amount of pasiry margarine used affect the quality of puff pastry produced? Explain, 9.3 State the difference between pastry margarine and table margarine. 9.4 List a few factors that influence the quality of puff pastry. 10.0 REFERENCESors TECHNOLOGY | | SS 1.0 PRACTICAL: 15 3.0. TITLE: CHOUX PASTRY 3.0 LESSON LEARNING OUTCOMES: [AV the end of the session, students should be able to: 3.1 produce choux pastry. 32 evaluate organoleptic characteristics of choux pastry. 34 determine yield and cost of product 4.0 INTRODUCTION Choux pastry is a light pastry dough used to make cream pul, profiteroles and ecairs. It containe Gols tater, water, flour and eggs. It employs high moisture conient to creale steam Seria coking to pull the pasty. Choux pasty is wsuelly baked a\nouah #2 be fried or boiled. Shey are sometimes filed with cream or custard and used to make cream putfs or eclairs Flour and eggs In the formulation provide structure where decrestils amount of flour wil produce tender and thin shells. Tough shells wil be oblained upon increasing amount of wae eco ereasing amount of eggs will produce pastry with low volune ‘and thick shells. Excessive aovvunt of fat cause the puffs flatten during baking. Water hormally control the thickness of the a where shells become thin and tough upen increasing amount ‘and decrease the amount will make the shells thick and dry. 5.0 RAW MATERIALS AND EQUIPMENT 60 As in table of formulation Mixer Oven e Sant way Table 1; Formulation of Choux pastry Raw Materials Wheat flour 260 Water ae Suger i Margarine 228 Salt 5 Ego 200-240 (4 n0) ‘Ammonium bicarbonate 2463 64 ~~ pe Your Nose drectly over the cup and push the coffee down. This is the most potent burst of aroma you will have during cupping and is the best line to evaluate the cotfee aroma. 62.6 As you break the crust str the cup a litle to make sute all of the coffee is covered desea ca to help the coffee sink to the botiom of the cup. Add any further Aisctintion of the aroma to the description you wrote before breaking the erect, 52.7 Rinse the spoon in hot water and move to the next sample. Alen evaluating the Tee ot allof the samples, scoop out any grounds that continue to floal, Due te the high density of the lightly roasted coffee most of the grounds will sink, Coffee Flavor Analysis S31 Mer the coffee has cooled sufficiently take some cotfee into the spoon and slurp the coffee strongly to aspirate it over the entire tongue 83.2 Mer each coffee taste test, rite down your observations of coffee laste, acidity, aflertaste, and body. 63:3 Move to the next cup and try to compare the different cups, S3g Az the cotfee in each cup cools, itis often possible to detect new flavors 835 Cup a coffee when it fs both warm and when it has cosied ie just above room Sensory Evaluation Of Tea £41 Take out about one soupspoon of loose tea and place it on a dry white porcelain Pate, for dry leaves evaluation of smell, sight and color Write your observations £42 Weight about 4 gram (2 teaspoon) loose tea for a iecn teapot and putin the tea strainer. O43 Pour water into the teapot. The water temperature should be between 203°F- 212°F (95°C-100°C) for Black, 176°F-186'F {80°C-88°C) for Green or White tea and 194°F-203°F (90°C-95°C) for Oolong C44 Time two to four minutes depending on the speciied brewing time; allow tea to get extracted, 64.5 Take out the strainer after time passed. £48 Pour the extracted liquid from tea pot in each tea glass and make sure not to mix up the names 8.4.7 Look at the color of the liquid 648 Take a sip of tea and keep it a moment in Your mouth to allow the fragrance, taste, and other sensations to appear 64.9 Write your own findings with your own words or Using Vocabulary of teas when Conditions to have a perfect testing e000 65 USE Softened water, already fitered trom chlorine and other odors. Use tea pot and cup of alas material in order te see the color of the liquid, Mind: relax and no stress. ime: any time of the day but not tasting after a big meal Production of herbal tea 654 Choaea any ONE (1) tradtional herbs and produce herbal tea using any suitable metho Gi‘@ o 10 3.0 3.0 40 5.0 6.0 LAB MANUAL PLANT PRODUGTS TECHNOLOGY 1 | 55 PRACTICAI 15 TITLE: CHOUX PASTRY LESSON LEARNING OUTCOMES ‘At the end of the session, students 3.1 produce choux pastry. 2 evaluate organoleptic characteristics of choux pastry. 34 determine yield and cost of product. INTRODUCTION Choux pastry is a light pastry dough used to make cream puff, profiteroles and eclairs. It contains only butter, water, flour and eggs. It employs high moisture content to creaie steam during cooking to pul the pastry. Choux pastry is usually baked although it can be fried or boiled. ‘They are sometimes filled with cream or custard and used to make cream puffs or eclairs. Flour and eggs_in the formulation provide structure where decreasing amourt of flour will produce tender and thin shells. Tough shells will be oblained upon increasing amount of flour. Decreasing amount of eggs will produce pastry with low volume and thick shells. Excessive amount of fat cause the putts flatten during baking. Water normally control the thickness of the shells where shells become thin and tough upon increasing amount and decrease the amount wil make the shells thick and dry. RAW MATERIALS AND EQUIPMENT Raw Materia [éwioment AAs in table of formulation Mixer ‘Oven Baking tay Table 1: Formulation of Choux pastry Wheat flour 100 260 Water 158.8 405 Sugar 58 15 Margarine 865 25 Salt 19 5 Ego 769.923, 200-240 (4 no} Ammonium bicarbonate 092 246.0 70 Las, PLANT PRODUCTS TEGHNOLOGY 1 | 56 PROCEDURES 61 Pastry 6.1.1 Boil margarine, salt, sugar and water until margarine melts 6.1.2 Add all flour and stir vigoroush gelatinized). Do not over cooked, 6.1.3 Remove from heat, transfer to mixer and mi Seconds to reduce some heat (65-70°C). Hand mix if mixer not available 4.4 Slowly add in eggs (one at a time), mix until well blended 6.1.5 Add in ammonium bicarbonate, beat uni {ime: 3 minutes at medium speed. Mixture should be at piping consistency 6.1.6 Let the mixture rest in mixing bowl or in chiller for about 18 ~ 20 minutes 6.1.7 Using a piping bag, pipe out into desired shapes. 618 Bake al 210-230°C for 20 minutes or until set (depending on the size of cream buffs), recuce temperature to 180°C. Bake unil the crust dry and crispy. Cool to oom temperature. Make a small cut using scissor and pipe in the custard or cream filing, 62 Custard cream 6.2.1 Whisk egg and sugar until slufty. 6.2.2 Dissolve com flour, custard powder, milk and va 6.2.3 Heat and stir until thicken, 6.2.4 Remove from heat, sprinkle the surface with forming, la RESULTS AND DISCUSSION Figure Sensory Evaluation Evaluation is carry out using se the attribute of the product. ng method with 1-6 scale. Mark (X) on each scale to indicate Volume Very poor Very good el ey Crispiness Very poor Very good et ll inh 1 a Layer Very poor L il the mixture becomes smooth. (mixing a litle castor sugar to prevent skin Taw Mates ean waa] Costara TG Fesh ik 100 20 ater 100 250 oe 20-24 50.60 (tr) Sater 20 30 Custard flour 20 50 Vania exserce fe rs ly over low heat until the mixture forms a ball (starch ix al medium speed at about 30 @