REPORT PRINCIPLES OF FOOD SCIENCE AND TECHNOLOGY LABORATORY

UNIT 5: SENSORY EVALUATION

Prepared by:

Syazillah binti Zahari

2019853904

HM2423C2

Prepared for:

Dr. Norhidayah binti Abdullah

Date of Submission:

2019
EXPERIMENTS

EXPERIMENT 1.1: EVALUATION OF FOOD PRODUCT USING DESCRIPTIVE TEST

OBJECTIVES (refer to the textbook)

INGREDIENTS (refer to the textbook)

PROCEDURE (refer to the textbook)

TABLE 1.1: EVALUATION OF FOOD PRODUCT USING DESCRIPTIVE TEST

Product Appearance Aroma Flavor Texture Co
Cracker Hwa Dark brown Flour odor Tasteless, a little bit of Greasy Soft
Tai bitter taste
Hup Light brown Smell like corn A little bit salty Greasy, Hard
Seng crunchy, crispy
Jacob Light color Smell like corn Taste like corn Not too greasy, Soft
not crispy due
to exposure of
air
Munch Brown Less smell Plain taste, a little bit sweet Greasy, have Hard
y color flakes
Orange Peel Have pulp Nice and Sweet Thick Thick
juice Fresh strong smell
Tropica Small pulp Fresh and light Sweet, a little bit bitter Thin Thin
na smell
Twister
Dimes Dark color, Strong orange Bitter Thick Thick
cloudy smell
Minute Yellowish, Light smell Sour, sweet thin Thin
Maid less pulp
DISCUSSION
EXPERIMENT 5.2: EFFECT OF COOKING TEMPERATURE AND TYPE OF FAT ON
FAT ABSORPTION

OBJECTIVES

INGREDIENTS

PROCEDURE

TABLE 5.2: EFFECT OF COOKING TEMPERATURE AND TYPE OF FAT ON FAT

ABSORPTION
Treatment Weight (g) % of fat Frying time (min) Sensorial properties
Before After absorption
Control 25 25 31.94 seconds -light in color
- dough smelly
- inside not cooked
Corn oil 25 25 3.24 minutes - golden brown
-cooked inside
- late performed the bubble
Old oil 25 25 47.31 seconds -cooked inside
-golden brown
- nice odor when using the
old oil
Sunflower 25 25 1.56 minutes - well- cooked
oil - golden brown
Palm oil at 25 25 56 seconds - cooked inside
150 ℃ - better penetration

Palm oil at 25 25 45 seconds - Dark brown in color

240 ℃ - Cooked inside
DISCUSSION

Based on Table 5.2, the purpose of this experiment was to observe sensory qualities of general
impression, fat flavour, mouth feel and fat absorption of doughnut holes deep fried in different
types of frying oils. This was performed by testing a variety of different types of oils.
Characteristics evaluated were general impression, fat flavour, mouth feel and fat absorption
percentage. Doughnuts typically consist of an all-purpose flour, sugar, salt, baking powder, eggs,
oil, milk and oil for deep frying after cooking, sprinkled with powdered sugar. When prepared at
the optimum temperature, deep-fried products, like doughnuts, are a crispy, golden brown colour
with the optimal amount of oil absorption. In table 5.2, the process of deep-fat frying produces
either a desirable or undesirable flavour. The combination of heat and mass transfer of oil, the food
and air produce the desirable qualities of fried foods. Linoleic acid, commonly found in vegetable
oils, is responsible for the desirable fat flavour. The chemical reactions most common in the frying
of oil are hydrolysis, oxidation and polymerization.

Hydrolysis happens when water breaks a chemical bond, forming into two or more new substances;
oxidation acts in the presence of oxygen producing a brown colour product and polymerization is
the process in which free fatty acids link together. Different oils produce different flavour during
deep-fat frying because of different qualities and quantities of fatty acids within the specific frying
oil being used.
EXPERIMENT 5.3: EFFECT OF COATING ON FAT ABSORPTION

OBJECTIVES

INGREDIENTS

PROCEDURE

Treatment Weigh (g) % of Fat Frying Sensorial properties

Before After Absorption time
(min)
Control 225 170 24.4 % 6.25 - less juicy
seconds - color turns golden brown
- tender
- greasy
Coated 235 200 14.89 % 7.51 - color turns golden brown
seconds - juicy
- tender
- crispy outside
DISCUSSION

The aim of the frying process is to seal the food surface by immersing it in the hot oil,
retaining flavours and juices inside, however, it involves heat and mass transfer, causing oil
transfer into the product and water transfer from the product to the oil. In the table 5.2, in deep-
fat-frying, water in the crust evaporates and some water migrates from the core to the crust. Since
this water leaves voids that allow the fat to enter, moisture loss and fat uptake are closely related.
Coatings make the surface stronger and more brittle, with fewer small voids, which reduce
evaporation and lead to less oil uptake; also, coatings alter the water holding capacity by trapping
moisture inside and preventing the replacement of water. The relationship between moisture loss
and oil uptake during the initial phase of frying (<5secs) was erratic and appeared to be
independent of frying oil temperature. The relationship between moisture loss and oil uptake is an
important phenomenon in the context of characterizing the physical properties of fried product.

In table 5.3, the frying process reduces cooking time. The food is submerged in fat and the
water surrounding the food vaporizes into the oil, this brings the moisture in the food to its surface.
A protective layer of steam forms around the food shielding it from the high oil temperature and
preventing saturation from the oil. However, some oil will enter the food through the water
escaping pores. The crust browns, partially due to Maillard reaction, and becomes more porous
and larger due to escaping water. The inner part of the food is cooked from heat penetration rather
than from direct oil contact. Most of the absorbed oil is in the outer layer and the crust.
EXPERIMENT 5.4: EMULSIFICATION OF FAT

OBJECTIVES

INGREDIENTS

PROCEDURE

TABLE 5.4: PREPARATION OF MAYONNAISE

Treatment Time to break Line spread (cm) Appearance and Texture
(sec) Fresh (mm) Stored
(mm)
Control Stable up until 60 65 Fresh- yellowish, slightly
30 minutes runny
Stored- yellowish, slightly
runny

Extra Oil Stable up until 55 60 Fresh- yellowish, slightly

30 minutes runny
Stored- yellowish, jelly
consistently
Egg White The oil starts to 45 55 Fresh- yellowish, foam-like
separate at 20 Stored- yellowish, foam-like,
minutes a bit watery fresh
Palm Oil Stable up until 70 75 Fresh- cream in color, runny
30 minutes Stored- cream in color, runny
Blender Separation of 75 100 Fresh- can see through,
mayonnaise oil from watery
vinegar at 20 Stored- can see through, more
minutes watery than fresh
DISCUSSION

Mayonnaise is an oil-in-water emulsion stabilized by egg yolk and has been produced
commercially for more than one hundred years. Traditional mayonnaise is produced in a batch
process by slowly adding the oil to the water phase under vigorous mixing, thereby creating an
emulsion. Although the taste and texture of mayonnaise is appreciated by many consumers, local
markets often value different sensory properties. Therefore, as it is known that production
techniques such as mixing/homogenization may have a considerable effect on the final product
structure. In table 5.4, due to a high oil content, mayonnaise exhibits a semisolid and viscoelastic
behaviour that influences its particular rheological properties, which in turn contribute to the
perceived texture and flavour of the product. According to van Aken et al, the rheological
properties of a food product are very important for the perception of a creamy mouth feel, although
other authors have stressed that a variety of aspects may also play a role. For example, the oil
droplet size is another parameter of interest due to its ability to influence product appearance,
texture, and flavour profile.

As we know that mixing oil and water is impossible, but it can be possible if we add up
emulsifier which is a soap. The reason why oil and water cannot mix together without emulsifier
is that because water is a substance that has a slightly charge and can only attract with the
substances that also have a charge or also known as polar substance while oil is a non-polar
substance which cannot attract with polar molecules or cannot mix with polar substance. By the
way, emulsifier have both polar and non-polar molecules so they will attract to both substance and
this made them mixed well together.

Based on table 5.4, we made mayonnaise which is homogenous substance to explain the
emulsion by mixing vinegar, lime juice, and olive oil together with emulsifier which is egg yolk
and it is the main mixture in mayo. Egg yolk helps non-polar substance and polar substances
blended well together because in egg yolk has protein lecithin which has a unique structure so it
can interact with both polar and non-polar substances. Nowadays, there are many chemical
ingredients that people put in food so there are many emulsifier that made up with the chemical
mixture so egg yolk is a common, healthy, organic, and safe emulsifier.
CONCLUSION

Different types of frying oils produce a variety of flavors, affecting general impression, fat flavor
and mouth feel. Oils are mainly plant-derived and are composed of unsaturated fats. Fats and oils
are composed of molecules known as triglycerides, which are esters composed of three fatty acid
units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or
unsaturated fatty acids lowers the melting point of a fat or oil. Double bonds present in unsaturated
triglycerides can be hydrogenated to convert oils (liquid) into margarine (solid). The oxidation of
fatty acids can form compounds with disagreeable odors. This oxidation can be minimized by the
addition of antioxidants. Hydrolysis and oxidation are the two primary degradation processes that
occur in an oil during cooking. Oxidative stability is how resistant an oil is to reacting with oxygen,
breaking down and potentially producing harmful compounds while exposed to continuous heat.
Oxidative stability is the best predictor of how an oil behaves during cooking.
REFERENCES

1. https://www.academia.edu/4291004/Coated_and_fried_chicken_meat?auto=download
2. file:///C:/Users/USER/Downloads/Documents/Smoke-Points-of-Oils-table.pdf
3. Brown, Amy. Understanding Food: Principles and Preparation. 3rd. Belmont, CA:
Wadsworth, 2008. 419-437. Print.
4. Choe, E, and D.B. Min. "Chemistry of Deep-Fat Frying Oils." Journal of Food Science. 72.5
(2007): 77-86. Web. 6 Dec 2012
5. Depree, J.A.; Savage, G.P. Physical and flavour stability of mayonnaise. Trends Food Sci.
Technol. 2001, 12, 157–163.
APPENDICES

Palm Oil Coconut Oil

Vegetable Shortening Corn Oil

Olive Oil Butter