Vá rady Má ria Magdolna, S1KVU2

2020/21 Spring semester

Food and Drink Knowledge

Covid/online version of Food lab 1

Substitute tasks

A. Instructions for doing the tasks:

1) Distribution of sugars in carrot

Part of carrot Sweetness of raw carrot Sweetness of

taproot (lees sweet, more sweet) cooked carrot
Cortex More Sweeter than before
Endodermis Less Sweeter than before
Central stele Less Sweeter than before

 Which sugars are present in the taproot of carrot?

A mixture of sucrose, glucose and fructose
 Why is sweetness more noticeable after cooking?
The cell walls weaken and release the sugar

2) Affective test – complex hedonic measurement

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 What kind of sensory assessment is the hedonic measurement?

Rating liking on a scale
 Summarize your opinion about the sensory qualities of the product examined!
What was the best and what was the worst feature of the product?
The product has great smell and texture. Its appearance is satisfactory as well as
its taste. However, I would suggest a sauce (ketchup, mustard) to keep less dry
and give it extra flavor.
The best feature was the smell and the worst was the bland taste.

A. Overall appearance - how does it look?

• Is the colour of the product appealing? 4
• Does the product look properly baked? 5
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• Is the product presented well? 5

• Is the product eye-catching? 4
• Rate the overall appearance! 5
B. Smell - how does it smell?
• Do you like the smell of the food? 5
• Does the food have an appetising smell/effect? 5
• Does the smell of the food encourage you to eat it? 5
• Rate the overall smell of the food! 5
C. Texture - how does it feel?
• Does the product feel oily? 1
• When starchy products are baked successfully, they often become crispy in texture. Is this the case? 2
• If you overcook frankfurter rolls, the pastry becomes flaky. Is the pastry flaky? 1
• Is the inner part of the frankfurter moist and well cooked in terms of texture inside your mouth? 5
• Is the pastry too crusty and hard? 1
• Overall, does it have an appealing feel inside your mouth? 5
• Rate the overall texture (the exterior)! 4
• Rate the overall texture (inside your mouth)! 5
D. Flavour
• Are there a variety of flavours? 3
• Is the food properly baked? 5
• Is the product burnt? 1
• Does it have a bland taste? 3
• Does it have an interesting taste? 2
• Does the taste match the appearance, texture and aroma? 5
• Rate the overall taste of the product! 4
E. Others
• Overall, does the food product stimulate or appeal to your senses? 4
• Did you enjoy it? 4
• In terms of senses, which sense appealed to you the most? b) smell
• Rate the product as a whole - appearance, smell, texture and taste! ****
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3) Ketchup as a success story

Ingredients: red ripe tomatoes, vinegar, sugar, salt, and a special blend of spices
and flavorings

 sweet – sugar, wall tissue of tomato (3% glucose, fructose)

 salty - salt
 sour – vinegar, aromatic sulphur compounds in tomato, tomato organic acids
 bitter - tomatoes
 umami – tomatoes (glutamic acid) / MSG

4) Water-soluble dry matter content

1. Aranyfácán tomato paste in 4550 g can 28-30%

2. Aranyfácán tomato paste in 850 g can 28-30%

3. Aranyfácán tomato paste in 70 g can 28-30%

4. Aranyfácán tomato paste in 425 g can 22-24%

5. Aranyfácán tomato paste in 400 g can 22-24%

6. Aranyfácán tomato paste in 150 g can 22-24%

7. Aranyfácán tomato paste in 70 g can 22-24%

8. Aranyfácán tomato paste in 360 g  15-17%

1. KPlus Pineapple chunks 17% Light syrup

2. KPlus Apple juice 20% Heavy syrup

3. KPlus Peach kompot 16% Light syrup

4. KPlus Pineapple juice 18% Heavy syrup

5. KPlus Orange juice 14% Light syrup

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B. Short questions

Q1) When determining the cooking time of pasta, when do you start to measure the
time?
Once the water boils again after having the pasta put in
Q2) Bread sucks up water. How do you avoid this when determining the volume of
the bread-roll?
We measure the volume using small seeds to fill the remaining space between the roll
and the beaker. Once we measure it that way, we take out the roll, measure it again and
calculate.
Q3) How much water is present in bread? How do you find it out in the lab?
Bread contains around 45% water.
We can measure it by putting a small piece of bread into the over for approximately 2
hours. After that, we cool it with the exsiccator and measure it. We compare that number
to the one we had before putting it into the oven

Q4) Vitamin C content of fruits and vegetables can be determined by titration (Food
Science Lab Manual, Exercise 38). Find out the answers for the following questions:
a) what is titration?
A way of measuring the concentration of a solution
b) what is the chief protagonist (main equipment) of titration?
A burette
c) what is the standard solution we use in this titration?
DCPIP (2,6-dichlorophenolindophenol)
d) what is the indicator we use in this titration?
DCPIP
e) calculate the amount of vitamin C (ascorbic acid) if
in the case of apples: V=1.5ml, T=1, W=25g X=6 mg%
in the case of paprika: V=45ml, T=1, W=25 X=180 mg%