EFFECT PH ON TEXTURE OF FOOD

To test the effect of ph on the texture of the

food we will prepare fried chicken. One portion of the chicken we marinade with lime juice and another portion will be marinade with turmeric. the time take to marinade for both portion will be the same.

Material
Two portion of chicken (200 g each) 10 cm3 of lime juice (pH 2) 1 spoon full of turmeric (pH 7.4) 1 egg 150g of flour

Chicken

Lime Juice

Chicken marinate with lime juice

Chicken marinate with turmeric

Egg

Flour

Methodology
Both portion of chicken will be marinate for 3

hours. After being marinate lime juice, the chicken will be fried with eggs and flour. The another portion will not being fried with flour and egg. After being fried for a 20 minutes, the tasting begin.

Chicken marinate with lime juice after cooking

Chicken marinate with turmeric after cooking

Result
Chicken marinate with lime juice

> more crispy > has sour taste Chicken marinate with turmeric >less crispy > has almost no taste

Discussion
The chicken marinate with lemon juice will

give more tender texture. The best time to marinate the chicken to obtain great lime juice flavor is 1 2 hours. If the chicken being marinate for to long, the chicken will become mushy from the acid in the lime juice.

 The chicken will be marinate in the refrigerator to prevent the growth of bacteria. The chicken can be marinate for overnight, but to do that the skin and bone of the chicken must be leave on. To get best flavor when marinate chicken with turmeric, the chicken must be marinate in 3 hours. Turmeric will give goldenness brown when fried. While turmeric is considered to be safe to use as a spice, over use of it may cause stomach upset and even diarrhea.