Chapter 4: Food Additive
This is the last chapter from this module. What I have learned from this chapter is that role of food additive different based on the food products. Food additive is any substance that is intentionally introduced on food in a small amount so that it affect the food's quality or may affect the characteristic of the food. There are two types of additive; natural and artificial.
E-Number is a referred number given to food additives which has passed safety tests and that has been approved to be used within the European Union and Switzerland while the INS number is developed by international body(Codex Alimentarius). There are about 7 types of food additives; preservative, antimicrobial agent, colouring substance, flavour substance, flavour enhancer, antioxidant and food conditioner.
Food additives are usually added into food to improve nutritional value. It also to maintain freshness of food as it can prevent microbial spoilage by reading oxidation. Food additives can also improve taste, appearance and texture of food as it aids in food processing and preparation.
Monday, July 2, 2018
Chapter 3
Chapter 3: Functional roles & interaction of food ingredients in food system
This chapter is separated into 3 sections. The first section is carbohydrates part which focus on sugar. Types of sugar includes the two main categories of sugar which are monosaccharides and disaccharides. From this section, I learned that sugar has many properties in cookery and bakery products.
The second section is the starch part. In this part, I learned how to differentiate between gelatinisation, gelation, pasting and retrogradation. Starch is a combination of two polymers which are amylose and amylopectin. I also get to focus on the functions of starch in food. It is a good thickening agent. In making sauce for practical 2, we used starch as a thickener. Amylopectin participates in retrogradation as it's branched so it is harder to realign.
The third section is fiber. Fiber consists of two categories; which are soluble and insoluble. Fiber has many function in bakery and cookery food. In this section, I start to understand what hydrocolloid is and it can be used in the production of cookies and other bakery products as it has been used when I made cookies in practical 4.
From this chapter, I can understand more about the function of each ingredients used in food products and why they should be added into the products as every ingredient has its own role which can affect the final product of the food.
This chapter is separated into 3 sections. The first section is carbohydrates part which focus on sugar. Types of sugar includes the two main categories of sugar which are monosaccharides and disaccharides. From this section, I learned that sugar has many properties in cookery and bakery products.
The second section is the starch part. In this part, I learned how to differentiate between gelatinisation, gelation, pasting and retrogradation. Starch is a combination of two polymers which are amylose and amylopectin. I also get to focus on the functions of starch in food. It is a good thickening agent. In making sauce for practical 2, we used starch as a thickener. Amylopectin participates in retrogradation as it's branched so it is harder to realign.
The third section is fiber. Fiber consists of two categories; which are soluble and insoluble. Fiber has many function in bakery and cookery food. In this section, I start to understand what hydrocolloid is and it can be used in the production of cookies and other bakery products as it has been used when I made cookies in practical 4.
From this chapter, I can understand more about the function of each ingredients used in food products and why they should be added into the products as every ingredient has its own role which can affect the final product of the food.
Chapter 2
Chapter 2: Product Acceptability & Palatability
In this topic, I learn about the methods to evaluate the sensory properties of food. There are few reasons why sensory test is done. One of the reasons is to measure food accessibility. This means that to make sure that the product or the food produced is able to be consumed by anyone with adequate nutrients. Other than that, sensory test is done to make sure the product improvement and also for quality control because the food products need to fulfil few requirements in terms of appearance, aroma, texture and also taste to be sufficient to be on the market.
This topic focused on the different types of sensory tests and scorecards. There is a standard tests that are used by industries. For instant, the discrimination tests which are used to evaluate specific attributes. They include pair comparison, triangle and duo trio tests. Other than that is hedonic test which is also known as affective test which is used to measure the liking, preference and also acceptance for a product in a rating scale. The third one is descriptive test which is a sensory methodology that provides quantities descriptions of products.
In this topic, I learn about the methods to evaluate the sensory properties of food. There are few reasons why sensory test is done. One of the reasons is to measure food accessibility. This means that to make sure that the product or the food produced is able to be consumed by anyone with adequate nutrients. Other than that, sensory test is done to make sure the product improvement and also for quality control because the food products need to fulfil few requirements in terms of appearance, aroma, texture and also taste to be sufficient to be on the market.
This topic focused on the different types of sensory tests and scorecards. There is a standard tests that are used by industries. For instant, the discrimination tests which are used to evaluate specific attributes. They include pair comparison, triangle and duo trio tests. Other than that is hedonic test which is also known as affective test which is used to measure the liking, preference and also acceptance for a product in a rating scale. The third one is descriptive test which is a sensory methodology that provides quantities descriptions of products.
Sunday, June 24, 2018
Chapter 1
Chapter 1: Food Research and Experimental
Based on the topic in Chapter 1 that I have studied, which is the Food Research and Experiment, I found it quite hard to understand the content at first since it was my first time studying this subject and I never did any research before. From this chapter, I could actually understand the concept of the food research process. In order to do research, there are few steps that I have to conduct. The first thing is planning. In planning, it means that I have to identify the problem and then identifying the variables. I find that it is not easy to do research as I thought the step was quite simple but after I learned this topic, it open my eyes widely that there are so many things that I have to consider before I can actually do research and make a report. Making a report was not as easy as I thought especially when I have to make it like a journal. Since this subject is going to be the first subject that I made my reports using journal format, there are few errors I made but I am so blessed to have both helpful lecturers who have taught me a lot and put so much efforts in teaching and guiding me and my friends.
Based on the topic in Chapter 1 that I have studied, which is the Food Research and Experiment, I found it quite hard to understand the content at first since it was my first time studying this subject and I never did any research before. From this chapter, I could actually understand the concept of the food research process. In order to do research, there are few steps that I have to conduct. The first thing is planning. In planning, it means that I have to identify the problem and then identifying the variables. I find that it is not easy to do research as I thought the step was quite simple but after I learned this topic, it open my eyes widely that there are so many things that I have to consider before I can actually do research and make a report. Making a report was not as easy as I thought especially when I have to make it like a journal. Since this subject is going to be the first subject that I made my reports using journal format, there are few errors I made but I am so blessed to have both helpful lecturers who have taught me a lot and put so much efforts in teaching and guiding me and my friends.
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