RESULTS AND DISCUSSION In this exercise, seven commercially available food products were evaluated with different parameters

. The resulting values were compared with the set regulation/specification values of the specific food. Table 10.1.Observations on the quality of different selected food products. Sample Raisins Sugar Coffee Test Regulation/Specification 0.65-0.85 50 ± 1º B 4.7-5.5 2.5g in150 mL dH20 (<30 secs) 80g ≥ 18º B 26º B 4-6 ≤1.5º B Remarks 0.441 50.2º B 6.3 soluble 95g 18.8º B 30.8º B 4.7 2.6º B Performed Aw Purity pH purity Sausage drained weight Pineapple TSS Catsup TSS Vinegar pH TSS

As shown in Table 10.1, water activity of the tested brand of raisins did not comply with the standard. The sugar was proven to be pure as tested for its TSS in a saturated solution. Two grams of instant coffee was proved to be soluble in 120ml of water, however its pH was way above the set value. When the TSS of vinegar and pineapple syrup was tested, it just falls right into its set value. The vinegar’s pH also complies with the standard. However, the total amount of soluble solids (TSS) in the tomato catsup was higher than what to be expected. One of the products evaluated in this exercise is instant coffee. Instant coffee is the water soluble dehydrated product in powder, granules, flakes or other solid form which is derived exclusively from coffee extract. For the food product to be said soluble, 2.5 grams of it must be dissolved in 150mL boiling water in less than 30seconds with moderate stirring. Instant coffee shall not contain any ingredients other than those specified in this standard. No flavoring or aromatic substances shall be added to instant coffee other than those derived from the raw materials by the particular processing

vinegar. . or from the cores or from both such flesh and cores of mature pineapple. or reddish tomatoes. red. Heat treatment shall be sufficient to insure that the product is shelf-stable. spices. the product shall occupy not less than 90% of the capacity of the container. Sausage. seeds. chopped or comminuted fine. glass or suitable flexible packaging material. other coarse or hard substances or other objectionable matter. Canned pineapple juice is a yellowish cloudy liquid with characteristic smell and taste of pineapple juice and contains finely divided insoluble solids. wholesome. Canned pineapple juice may be extracted mechanically and treated either by the cold or hot process but in neither case is water added. to which has been added salt and spices and may contain sugar. Canned sausage shall be packaged in hermitically sealed containers and shall be treated after sealing. When packed in opaque containers made of rigid packaging material. seeds. or flavorings or both. This product shall be packed in sealed air tight containers made of metal. saltpeter (potassium or sodium nitrate) potassium or sodium nitrite. which was also analyzed in this exercise. On the other hand. The drained weight of the sausage shall not be less than 70% of the net weight content of the container and the weight of the packing medium (brine) shall not be more than 30% of the net weight contents of the container.technique. with or without hinder. Canned pineapple juice is the food prepared from unconcentrated and unfermented juice obtained from the flesh or parts thereof. and other coarse and hard substances have been removed. and onions or garlic or both and is sweetened with sugar. It maybe prepared from one or any combination of the liquid strained from tomatoes. is fresh or preserved meat. the liquid strained from the residue from preparing tomatoes for canning and the liquid strained from the residue from partial extraction of juice from tomatoes from which skins. with or without the addition of salt. but it does not contain pieces of shell. sound. catsup is the concentrated food prepared from mature. seasoning.

fruits. vegetables. In QC. spirit.) A food must state “below standard in quality” if the minimum level of a particular quality descriptor is not obtained. SUMMARY AND CONCLUSION . must contain the stated weight of the product. wine. cider. and potato chips may not appear full due to extra airspace in the package that is needed to prevent food breakage. blemishes. glucose. defects. tenderness. not by the volume. Quality control (QC) was the method employed in this exercise as the products were tested against the standard values. yet this fact is taken into account and the food is sold by the weight. honey. For example. (Color. sugar (including unrefined crystal sugar and refinery syrups) or molasses. clarity of liquid. and product size are some of the criteria used at the wholesale and retail level for evaluation. standards are being set for compliance of manufacturers. such as color. alcoholic liquors. crackers. and tenderness. such as canned fruits or vegetables. FDA also sets a standard that ensures that the headspace/void volume of packaged food offered for sale does not interfere with the weight of the product as stated on the label. Food products packed in a liquid medium. packages of cereal. grain.Vinegar is the liquid produced by alcoholic and/or acetous fermentations of one or more of the following: malt. It assures that the product offers the correct weight even if the package is only partially full. The Food and Drug Administration states the minimum quality standards for specific characteristics in a food.

‘Planned and systematic actions necessary to provide adequate confidence that goods or services will satisfy given requirements. this is a customer-focused management system. are the foundation of many food quality assurance systems’. such as inaccurate pH meter and inaccurate reading of hand refractometer. pineapple syrup. and vinegar complied with the specifications/regulations values that were set for each product parameters. ‘A system of maintaining standards in manufactured products by testing a sample against the specification’. as defined by the International Food Information Service (IFIS). Quality assurance. processing and handling standards. Quality control. sugar. it cannot be concluded whether they comply or not with the standards set. For the food industry. in particular those based on Hazard Analysis Critical Control Point (HACCP) principles. instant coffee (purity). However. This change to the complete identification of food ingredients benefits consumers who are unfamiliar with food ingredients that make up a food. manufacturers are required to state all ingredients on the product label. From the food products that were analyzed. It must be accounted the errors in the equipments used. REFERENCES . on the other hand is. as well as those with food allergies or intolerances. Currently. including required and optional ingredients. for those parameters of food products that do not fall on its set value. whose aim is to guarantee food safety and consistent product quality by application of production. Proactive food safety programmes.The quality of the products must be controlled and assured first before its release in the market.

Blackwell Science Ltd. Standard for Instant 2005 ).506.Blackwell Publishing Company. 2005 from the World Wide Web: http://www. p. Springer Science+Business Media.W. and Christian E.BFAD. %201985. Retrieved October 27. 233 Spring Street. NY 10013. V.bfad.306 Vaclavick. New York. Third Edition. Compiled and edited by the International Food Information Service. USA.pdf Dictionary of Food Science and Technology. LLC. . ( November 18. Essentials of Food Science.A.

EXERCISE No. 10 QUALITY EVALUATION OF SELECTED COMMERCIAL FOOD PRODUCTS FST 141 ST-4L Group 3 Princess Arriane Arciaga Jean Kristine Lopez Angelica Mae Prieto Anna Leah Ramos Elsie Rose Reaviles Almira Sureta .

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