FST 4826

LABORATORY FOR PROCESSING OF

PLANT AND ANIMAL PRODUCTS

LAB MANUAL

DEPARTMENT OF FOOD TECHNOLOGY

FACULTY OF FOOD SCIENCE AND TECHNOLOGY
UNIVERSITI PUTRA MALAYSIA

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 TABLE OF CONTENTS

Topic Page
LAB SAFETY RULES 2
GUIDELINE FOR LABORATORY REPORTING 3
REPORT EVALUATION FORM 4
DAIRY
Experiment 1: Batch pasteurization process of milk 5
Experiment 2: Processing of yogurt 9
MEAT PRODUCTS PROCESSING
Experiment 3: Processing of burger 15
SEAFOOD PRODUCTS PROCESSING
Experiment 1: Processing of minced fish meat 20
Experiment 2: Processing of fish balls 25
FRUITS AND VEGETABLES
Experiment 6: Processing of fruit jam 29
LEGUMES
Experiment 7: Production of Soybean milk 33
Experiment 8: Effect of different types of coagulant on the yield, 37
physicochemical and sensory properties Tau Fu Fah
CEREALS
Experiment 9: Effect of flour protein content on the quality of 40
sandwich bread
FATS AND OILS
Experiment 10: Effect of deep-fat frying on oil quality and sensory 44
attributes of potato chips/ chicken nuggets
Experiment 11: Effect of different processing methods on physical and 49
sensory properties of mayonnaise

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LAB SAFETY RULES

Personal Gear:
Clothing - Long pants/skirts are required in the processing area. No shorts. Clothing
should be snug, not loose or floppy. Lab coats must be buttoned. No loose ties or
apron strings.
Footwear - Non-skid enclosed shoes. Absolutely no open-toed or open-heel footwear.
Head cover or cap is necessary to prevent hair falling into food. For those with beard,
wearing a beard net is recommended.

Hygiene and Other Common Sense Matters:

It is expected that sanitary hygienic practices are followed whenever you are working with
food.
1. Handle food only with clean hands or gloves. Keeping long fingernails while handling
food is not recommended.
2. Wash hands thoroughly before starting and after finishing work in the lab and after
returning from the restroom (hands should be under water and scrubbed with soap for
a period of 15-60 seconds; rinse well and dry).
3. There should be no eating (no chewing gum!) or drinking in the processing area other
than during sensory evaluation.
4. Do not sit on the work tables.
5. No smoking in any building on the campus.
6. Clean working tables, equipments and utensils after work and store accordingly

General Safety Considerations:

1. Use common sense and work carefully at all times. Try to prevent an accident from
happening -- think before you act!
2. Unplug equipment before cleaning, disassembling and while not in use.
3. Be very careful with water sprays especially around electricity.
4. Do not stick hands, fingers or any utensil into any machine while it is operating or
plugged in.
5. Do not try to catch falling knives or glassware. Don't even try to catch or reposition
food or ingredients entering running machinery.
6. Report any damages or broken equipments to any of the lab staff on duty

Other responsibilities:
1. Read the lab manual before coming to class.
2. Understand the given instructions before starting work. IF YOU DO NOT KNOW,
ASK!!!

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GUIDELINE FOR LABORATORY REPORTING (10 points per report)

The components required in the report:

1. INTRODUCTION
The introduction (not more than 1 page) must consist of general information pertaining to the
laboratory exercise. This section includes technical information on the main principles of
food processing and preservation involved and also the objective(s) of the exercise.

2. MATERIALS AND METHODS

This section is sufficient by just mentioning the laboratory handout (in a flow chart version),
if there are no changes made to the handout. However, if there are any changes, a flowchart
must be drawn and details of the procedure must be included with sufficient accuracy.

3. RESULTS AND DISCUSSION

The results must be presented in table forms. All data must indicate the number of replicates,
where appropriate, e.g., fat and moisture analysis. All groups in the laboratory exercise are to
pool the data collected and be shared in the class. The reporting is however, to be submitted
by individual groups. Higher point will be given to groups that indicate mathematical
treatment of data.
Discussion should be carried out to illustrate the interpretation of the data collected.
References must be included and written in the proper format with complete information.

4. FORMAT OF REPORT
Report writing should be precise. The total length is not to exceed 6 pages excluding the
cover page. Type written using Times New Roman with font size 12 and spacing of 1.5.

5. REPORT SUBMISSION
Report should be submitted two weeks after the completion of the exercise. Please submit
the lab report during lab hours to the assigned lab demonstrators. Each student should
sign the Lab Report Submission Sheet.

6. REPORT EVALUATION
Report will be evaluated according to the criteria listed in the Report Evaluation Form
(attached).

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REPORT EVALUATION FORM

GROUP NO: LAB SESSION:

MATRIC NO:
COURSE CODE:
Title of report/project:

EVALUATION
EFFORTS
1 2 3 4 5 6 7 8 9 10

Report presentation
1
(format, creativity, handwritten, typed, spacing, colour, charts, pictures, diagrams, etc)

2 Understanding and knowledge of subject/topic/question

3 Analysis of subject/topic/question
Systematic presentation and association of objective, subject, analysis, discussion,
4 conclusion

5 Incorporation of relevant points into the write-up

6 Incorporation of non-relevant points into the write-up (least the better)

7 English proficiency

8 Text: Self constructed versus copy-paste

9 References: Complete, current, source

10 Degree of enthusiasm in writing the report (submission, organization of thought)

Subtotal

TOTAL

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 FST 4826
Laboratory for Processing of Plant and animal Product

EXPERIMENT 1
DAIRY

TITLE
BATCH PASTEURIZATION PROCESS OF MILK

OBJECTIVE
The main objective of this experiment is to understand the technique of batch pasteurization
using the batch pasteurizer and familiarize with the recombination process

LEARNING OUTCOMES
1. Distinguish the pasteurization technique for raw milk and milk products (C4, CTPS)
2. Demonstrate the recombination process for milk products (P4)
3. Collaborate with companion students both in experiments as well as in documentation
of the experiments (TS, A4)

INTRODUCTION
The batch pasteurization method uses a vat pasteurizer which consists of a jacketed vat
surrounded by either circulating water, steam or heating coils of water or steam. In the vat,
milk is heated to 63 °C and held (with agitation) for 30 minutes followed by rapid cooling.
The milk may be cooled in the vat or removed hot after the holding time is completed. The
milk may also be partially heated in tubular or plate heater before entering the vat. If a higher
temperature is used then the holding time is reduced accordingly. But the temperature is never
raised beyond 68.22 °C, as it causes the reduction of the cream line and induces certain
undesirable physical changes.
During the past 20 years, recombined milk manufacturing has developed considerably,
particularly in Southeast Asia, India and Latin America. The recombination technology offers
a number of advantages for countries where milk production is insufficient, whereby transport

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and handling costs are considerably reduced and raw material storage cost is lower. Moreover,
this method encourages the development of local dairy industry and also the establishment of
packing centres. However, certain problems are involved, mainly a decrease in the
organoleptic quality of the recombined product. Many countries recombine milk from
skimmed milk powder and anhydrous milk fat (AMF). The recombined milk can also be
mixed with local raw milk. In both cases the product meets a certain amount of consumer
resistance because of the poor taste (Hardy, 1980; Ramet, 1978 and 1980).

MATERIALS AND PROCEDURES

MATERIALS
1. Milk powder
2. Two commercial pasteurized milk products

APPARATUS
1. Balance
2. Batch pasteurizer
3. Particle size analyzer

PROCEDURE
1. Weight all the ingredients separately (3.0 % fat and 8.5 % SNF)
2. Heat the recombined milk in a vat to a temperature of 60°C.
3. Homogenize the milk in a homogenizer at 60°C.
4. Pasteurize the milk at the standard pasteurization temperature-time combination (63°C
for 30 minutes).
5. Cool the product immediately to below 5°C.
6. Fill the recombined milk in clean glass bottles.

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ANALYSIS
1. Determine the fat droplet size and size distribution of milk before and after
homogenization using particle size analyzer. Compare the results with commercial
pasteurized milk.
2. Perform sensory evaluation on color, flavor and overall acceptability of the
pasteurized products using a 5-point hedonic scale (1 like extremely; 2 like
moderately; 3 neither like or dislike; 4 dislike moderately; 5 dislike extremely).
Compare with commercial pasteurized milk.

QUESTIONS
1. Differentiate between batch and high-temperature-short-time (HTST) pasteurization of
milk products.
2. Discuss the effect of homogenization of milk on milk fats and proteins.
3. Discuss the effect of pasteurization on milk fats and proteins.

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 Answer sheet
Title: Pasteurized milk
Objective(s):
Results:
1. Fat droplet size analysis
Parameter Before After Commercial Commercial
homogenization homogenization milk 1 milk 2
(µm) (µm)
Droplet size

2. Sensory evaluation

Pasteurized milk Commercial 1 Commercial 2

Sensory attribute
Unhomogenized Homogenized
Color

Flavor

Overall
acceptability

Discussion
Answer

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 FST 4826
Laboratory for Processing of Plant and animal Product

EXPERIMENT 2
DAIRY

TITLE
PROCESSING OF YOGURT

OBJECTIVE
The main goal of this experiment is to compare the effects of two different yogurt processing
techniques on the physical properties and sensory attributes of yogurt.

LEARNING OUTCOMES
1. Observe the significant difference between two different yogurt processing techniques
(namely acid and enzyme methods) by determining the physical properties and
sensory attributes of prepared yogurt (C4, CTPS)
2. Provide the practical experience/overview of yogurt production (P5)
3. Collect, analyze and evaluate the experimental data (C5, CTPS, A4)
4. Collaborate with companion students both in experiments as well as in documentation
of the experiments (TS, LS)

INTRODUCTION
Yoghurt is a dairy product produced by bacterial fermentation of milk. Fermentation of the
milk sugar (lactose) produces lactic acid, which acts on milk protein to give yoghurt its
texture and its characteristic tang. All yoghurt must contain at least 8.25% solids not fat. Full
fat yogurt must contain not less than 3.25% milk fat, lowfat yogurt not more than 2% milk fat,
and nonfat yogurt less than 0.5% milk. The two styles of yogurt commonly found in the
grocery store are set type yogurt and swiss style yogurt. Set type yogurt is when the yogurt is
packaged with the fruit on the bottom of the cup and the yogurt on top. Swiss style yogurt is
when the fruit is blended into the yogurt prior to packaging.

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It can be produced under the following methods:

PROCEDURE

i. Inoculum method
The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus
thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce
lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the
soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor
compounds that are characteristic of yogurt. Lactobacillus bulgaricus and Streptococcus
thermophilus are the only 2 cultures required by law to be present in yogurt. Other bacterial
cultures, such as Lactobacillus acidophilus, Lactobacillus subsp. casei, and Bifido-bacteria
may be added to yogurt as probiotic cultures. Probiotic cultures benefit human health by
improving lactose digestion, gastrointestinal function, and stimulating the immune system.

ii. Acid method

In this process, the pH of the milk drops to the acidic range (pH < 4.6). This alters the
interaction of the calcium phosphate molecules with the micelles, and they begin to leak out
of the globs. Once this happens, the micelles become destabilized and begin to interact with
each other, forming a gel matrix. The source of the acid can be exogenous (directly adding
acid such as citric acid or vinegar to the milk) or endogenous (from the lactic acid produced
by bacteria). This method is similar to inoculum method; however, 5% citric acid solution is
used to replace inoculum. The overall preparation of yogurt via acid method is shown in flow
chart 2.

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MATERIALS & PROCEDURES

Flow chart 1: Preparation of yogurt via inoculum method

Add whole milk with 12% skim milk (w/v)

Add 15% sugar and 0.1% salt

Mix and heat up to 85˚C (15 min)

Cool to 40-45˚C

Inoculate bulk culture (starter culture) at 3% (v/v)

Pour into cups

Incubate at 42 (3- 4hr)

Place in chiller (4 ˚C)

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 Flow chart 2: Preparation of yogurt via acid method

Add whole milk with 12% skim milk (w/v)

Add 15% sugar and 0.1% salt

Mix and heat up to 85˚C (15 min)

Cool to 40°C

Add 5% citric acid slowly until the pH of milk as 4.6 -5.0

Filter

Pour into porcelain cups / bowls

Steam for 10-15 min

Yogurt

Cool

Keep in the refrigerator

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ANALYSIS
1. Measure the pH of the yogurt
2. Determine the viscosity of samples using Brookfield viscometer.
3. Evaluate sensory characteristics of the yogurts using 5 points hedonic scale: texture,
smoothness, flavor, overall acceptability.

QUESTIONS
1. In some cases, you may find a layer of water on top of the yogurts. What caused this
behavior and how to overcome the problem?
2. Explain the differences between stirred and set yogurt.
3. Why is it important to heat-treated milk before it is being inoculated with starter
culture?

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 Answer sheet

Title: Yogurt
Objective(s):
Results:
Yogurt (inoculum) Acid-set yogurt (acid)
1. pH
2. Viscosity

2. Sensory evaluation
Texture
Flavor
Overall acceptability

Discussion:
Answer:

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 FST 4826
Laboratory for Processing of Plant and animal Product

EXPERIMENT 3
MEAT PROCESSING

TITLE
PROCESSING OF BURGER

OBJECTIVE
The proposed experiment is planned to evaluate the effect of processing condition on
physicochemical properties and organoleptic attributes of burger.

LEARNING OUTCOMES:
1. Obtain the practical experience and ability to prepare the burger with desirable
physicochemical properties and organoleptic attributes (C4, CTPS)
2. Demonstrate the experimental overview of burger preparation (P5)
3. Collect, analyze and evaluate the experimental data (C6, CTPS, LS)
4. Collaborate with students both in experiments as well as in documentation of the
experiments (TS, A4)

INTRODUCTION
Burger is a minced-meat based product. It is very popular among the young Malaysian
generation even though it is originally not an Asian food. Burger is accepted for its texture,
flavor and appearance. The type of seasonings used depends on the taste requirement, from
mild to hot and spicy. The texture of the burger is contributed by the type of meat, type of
binder, mixing time and other factors like cooking temperature and time. Substitution of the
main meat component will contribute to the change in texture of the burger produced. Soy
proteins are normally used in varying percentage of substitution to reduce the production
costs. The color of the patties is determined by the type of muscle use, muscle pH and patties
state prior to cooking. Burgers must always be kept frozen.

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 Part 1: Production of Burger
Part 2: The effect of incorporation of lecithin on the quality of burger

MATERIALS AND PROCEDURES

MATERIALS
Table 1. Formulation for burger
Ingredients Weight (g)
Beef / chicken meat 1000
Fat 150
Salt 20
Sugar 16
Garlic 10
Black peppers 6
Total weight 1202
Lecithin 0, 0.5, 1.0, 2.0%
Warm water

APPARATUS
1. Meat cutter
2. Meat grinder
3. Mincer / silent bowl cutter
4. Burger mold
5. Weighing machine
6. Plastic line
7. Wrapper freezer
8. Non-stick pan / griller

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Part 1: Production of Burger
PROCEDURE
1. Cut frozen meat into small pieces.
2. Wash meat pieces. If chicken is used, then chicken meat.
3. Drip dry meat.
4. Grind meat using meat grinder.
5. Put all the above ingredients except the fat in the silent bowl cutter. Mix ingredient for
about 5 min.
6. Add in fat to mixture. Mix for another 10 min or until ingredients are homogeneous.
7. Transfer homogeneous mixture into mold.
8. Press mold to obtain a patty of approximately 80 g.
9. Place patties in a stack of 10 with plastic liners in-between. Wrap patties in a plastic
bag.
10. Evaluate the frozen and cooked patties in the following week.

ANALYSIS
Analysis of homogenized meat
1. a) Determine the actual wt. of mixture and the no. of patties in a plastic bag.
b) Record the overuse wt. of patty.
2. Determine the characteristic of the homogenized mixture
a) pH
b) Moisture content

Analysis of cooked patties (to be carried out in the following week)

1. Measure the diameter, weight, moisture content and pH of uncooked and cooked
patties.
2. Determine the percentage of shrinkage using the equation:
Shrinkage (%) = x 100

3. Determine the cooking yield = x 100

4. Texture analysis of cooked patties

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 i. Cut the cooked patty into same size: 3 x 3 x 1 cm
ii. Determine harness, springiness, cohesiveness and chewiness using texture
analyzer
5. Sensory evaluation
i. Evaluate the texture and flavor of the cooked patty using 5 point hedonic scale.
1 like extremely; 2 like moderately; 3 neither like or dislike;
4 dislike moderately; 5 dislike extremely
ii. Parameters for texture and flavor: tenderness, juiciness, flavor intensity,
overall palatability.

QUESTIONS
1. What is the role of fat and lecithin in the production of burger-like products? Discuss.
2. Brief on the role of salt in the making of burger.

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 Answer sheet
Title: Burger
Objective(s):
Results:
Uncooked Cooked
1. Weight

2. Diameter

3. Moisture

4. pH

5. Texture Cooked samples

 Hardness
 Springiness
 Chewiness
 Cohesiveness
6. Sensory evaluation Cooked samples
 Texture
 Flavor
 Overall

Discussion
Answer

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 FST 4826
Laboratory for Processing of Plant and Animal Product

EXPERIMENT 4
MARINE PRODUCT

TITLE
PROCESSING OF MINCED FISH MEAT

OBJECTIVE
The proposed experiment is conducted to monitor the effect of processing conditions and
sweetener addition on physicochemical properties and sensory properties of minced fish meat.

LEARNING OUTCOMES
1. Illustrate the ability to prepare minced fish meat with desirable physicochemical
properties and organoleptic attributes (C4, CTPS)
2. Provide the experimental overview of minced fish meat production (P5)
3. Collect, analyze and evaluate the experimental data (C5, CTPS, LL)
4. Collaborate with companion students both in experiments as well as in documentation
of the experiments (TS, LS)

INTRODUCTION
Minced meat is a very versatile intermediate product. The minced fish meat can be used for
the processing of any surimi-based products such as balls, burgers, sausages, nuggets and
fingers. Currently, the surimi that is processed from minced meat is imported into Malaysia
from neighboring countries such as Thailand. Malaysia is a nation that consumes relatively
high quantity of these products. Therefore, we should be able to produce the surimi-based
products from both marine and fresh water fishes both of low or high fat contents, but, with
some modifications of several processing steps to meet basic requirements of producing stable
surimi. Well-processed surimi can be stable for several months without loosing its functional

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properties. Color, moisture content and oxidative rancidity are among the common parameters
used to determine the stability of the products.
Experiment 1: Processing of fish minced meat
Experiment 2: Effect of added sweetener at 1% (sucrose, sorbitol or glucose syrup) on
the characteristics and stability of minced fish meat

MATERIALS AND PROCEDURES

MATERIALS
1. Whole fresh fish
2. Salt
3. Sweetener

APPARATUS
1. Deboner
2. Presser (decanter)
3. Mixer
4. Plastic film for the packaging and other minor utensils
5. pH meter
6. Moisture meter
7. Balance
8. Colorimeter

PROCEDURE
(The general flow chart is as in Figure 1)
1. Clean fish and descale if appropriate.
2. Debone the fish and collect the minced meat at one end and collect the skin at the
other end.
3. Continue the process as shown in the flow chat.
4. For experiment 2, mix the minced meat with 1% sweetener after pressing (before
packing). Store this minced meat for 10 weeks for fish ball making.
5. Note all the locations where data are to be collected.

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 Whole fish

Deboning

1st washing with ice slush (1:3, 1 part fish to 3 parts slush)

Decanting [ANALYSIS 1]

2nd washing

Decanting [ANALYSIS 2]

3rd washing [ANALYSIS 3]

Pressing [ANALYSIS 4]

Mixing with sweetener (experiment 1a only)

Packing [ANALYSIS 5]*

Freezing

Figure 1: Flow chart for minced fish meat processing

*Calculate the yield of the whole process

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ANALYSIS
1. Determine the moisture and pH of the minced fish meat at the indicated stages.
2. Determine color using Hunter Lab colorimeter at the indicated stages.
3. Weigh the minced meat at the indicated stages and calculate the % yield.
4. Perform sensory evaluation for odor and color of the minced meat at the indicated
stages using a 3-point scale
1 - Least acceptable: yellowish color and strong fishy odor,
2 – Acceptable: fairly light color and mild fishy odor,
3 - Very acceptable: whitish color and no very mild/no detectable odor.

QUESTIONS
1. What is the purpose of washing with ice slush? Discuss their effect on the rancidity
development of the product.
2. Can the presently used sweetener be replaced by any other sweetener? Discuss the role
of sweetener.

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 Answer sheet
Title: Processing of minced fish meat/fish ball
Objective(s):
Results:
ANALYSIS
1 2 3 4 5
Yield (%)
pH
Moisture content
Color
Sensory evaluation
- color score
- odor score
- overall score

Discussion:
Answer:

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 FST 4826
Laboratory for Processing of Plant and Animal Products

EXPERIMENT 5
MARINE PRODUCT

TITLE
PROCESSING OF FISH BALLS

OBJECTIVE
The main objective of this experiment is to study the method of fish ball production from
surimi stabilized with different cryoprotectants on its sensory and physical characteristics.

LEARNING OUTCOMES:
4. Demonstrate the effect of surimi as the basic ingredient on the overall quality and
acceptability of fish balls produced (C4, CTPS)
5. Illustrate the experimental overview of fish ball production (P5)
6. Collect, analyze and evaluate the experimental data (C5, CTPS, LL)
7. Collaborate with companion students both in experiments as well as in documentation
of the experiments (TS, LS)

INTRODUCTION
Fish ball is the most popular surimi-based products in Southeast Asia. Typical ingredients
used fish balls, in addition to surimi, are salt, sugar, monosodium glutamate, starch and water.
Once the paste is prepared, it is extruded (formed) into a ball shape using a special device and
dropped into warm water (20 – 40°C, 30 – 60 min) for setting.

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MATERIALS AND PROCEDURES
MATERIALS

Table 1. Formulations of fish balls

Formulations (grams)
A B C D
Ingredients Surimi Surimi with Surimi with Surimi with
without sucrose sorbitol glucose syrup
sweetener

Surimi* 700 700 700 700

Wheat flour 70 70 70 70
Modified corn flour 10 10 10 10
Corn oil 10 10 10 10
Salt 15 15 15 15
White egg powder 15 15 15 15
Sodium tripolyphosphate 0.5 0.5 0.5 0.5
Flavoring agent* 5 5 5 5
Ice 170 170 170 170
*Surimi obtained from Experiment 1.

APPARATUS
1. Grinding-mixing machine
2. Fish ball moulder
3. Steam-jacketed kettle

PROCEDURES
1. Grind the surimi with half of the salt for 5 min. add remaining salt and grind for
another 5 min.
2. Add wheat flour, flavoring agent, and ice into the mixture and grind for 5-10 min.
3. Form the mixture into ball forms using a mould.

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 4. Immerse the fish balls in warm water (40°C) for 20 min. Boil until the balls float.
5. Let the fish balls cool. Pack and seal plastic bags and keep the fish balls in chill
temperature (6°C), if necessary.

ANALYSIS
1. Determine the texture of fish ball using texture analyzer.
2. Perform sensory evaluation on the fish balls using 5 point hedonic scale for the
texture, color, flavor, overall acceptability.

QUESTIONS
1. Why ice is used during mixing of ingredients in the production of fish balls?
2. What is the function of sodium tripolyphosphate, wheat and corn flours in fish ball
making, and can they be replaced with other ingredients?

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 Answer sheet

Title: Processing of fish balls

Objective(s):
Results:
Formulations
A B C D
1. Textural properties
- Hardness
- Springiness
- Cohesiveness
- Chewiness
- Adhesiveness

2. Sensory evaluation

Discussion:
Answer:

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 FST 4826
Laboratory for Processing of Plant and animal Product

EXPERIMENT 6
FRUITS AND VEGETABLES
TITLE
PROCESSING OF FRUIT JAM

OBJECTIVE
The main objective of this experiment is to evaluate the effect of jam composition/formulation
on physicochemical properties and organoleptic attributes of fruit jam.

LEARNING OUTCOMES
1. Demonstrate the experimental overview of fruit jam production (P4)
2. Collect, analyze and evaluate the experimental data (C5, CTPS, A3)
3. Collaborate with students both in experiments as well as in documentation of the
experiments (TS, LS)

INTRODUCTION
Fruits and vegetables are food commodities that are perishable in their un-processed forms.
Their shelf life is very much dependent on the variety, stage of maturity and handling history.
However, more stable products can be produced from fruits and vegetables through
application of heating, concentration, drying, fermentation and acidification. For example,
juice are stabilized by the used of heat and acidifications. Pickles are examples of fermented
products. The quality of the end products are, however, dependent on the quality assurance of
practiced. Vacuum evaporation is commercially used to preserve aroma, color and minimize
vitamin losses.

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MATERIALS AND PROCEDURES
MATERIALS
1. Fruits (Two different types of fruits; pineapple & apple)
2. Sugars
3. Pectin
4. Water
5. Citric acid

APPARATUS
1. Brix meter
2. pH meter
3. Moisture meter
4. Air tight containers
5. Thermometer
6. Cooking utensils

PROCEDURE
1. Weight whole fruits.
2. Cut fruits and remove peel and core.
3. Determine weight of cut fruits.
4. Note the pH, °Brix and moisture content of fruit.
5. Calculate the jam mixture as below:
For every 100 g,
a) 45 parts fruit *by weight)
b) 55 parts sugar (by weight)
c) Amount of pectin = ml of sugar
100
* For pectin 250 (slow setting)
d) Adjust pH of mixture to 3.2 (optional) if required. Note amount of citric acid
added.

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 6. Bring mashed fruit to a slow boil and note the temperature. Keep heating until 30
minutes with constant stirring.
7. Add pectin with sugar mix (1 part pectin to 15 parts sugar) to the fruit. Mix thoroughly
for 30 sec.
8. Add remaining sugar and bring mixture to a slow boil. Measure °Brix from time to
time until °Brix is within 65-68. Discontinue heating upon reaching the desired °Brix.
9. Record weight of jam and calculate yield.
10. Add in citric acid until mixture has a pH 3.2.
11. Remove foam. Exhaust containers in hot water bath (if glass containers).
12. Hot fill jam (85°C) into sterile containers. Tighten lid.
13. Cool containers to 40°C.

ANALYSIS
1. Record pH and °Brix of
a) Fresh fruit
b) Jam
2. Calculate % yield of jam based on fresh fruit.
3. Determine the viscosity of jam using Brookfield viscometer
4. Record the consistency, color, aroma, taste and acceptability of jam. Score the jam on
the scale of 3. (1 = excellent; 2 = good; 3 = poor)

QUESTIONS
1. What is the function of pH in jam making?
2. What is the effect of °Brix on the gel strength of the jam?
3. How does the selection of pectin and fruit type affect the quantity, processing time and
quality of the product?
4. How did the consistency of jam change when the ratio of pectin to sugar was altered?
Explain what caused the behavior observed?

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 Answer Sheet
Title: Processing of fruit jam
Objective(s):
Results:
1. Weight
wt of whole fruit =
wt of peeled fruit =
wt of jam =
% yield of jam
2. Chemical
a. pH of fresh fruit =
b. pH of jam =
c. °Brix in fresh fruit =
d. °Brix in jam =

3. Viscosity of jam
4. Sensory evaluation
a. Score for consistency of jam =
b. Score for color of jam =
c. Score for aroma of jam =
d. Score for taste of jam =
e. Overall acceptability =

Discussion:
Answer:

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 FST 4826
Laboratory for Processing of Plant and animal Product

EXPERIMENT 7
LEGUMES
TITLE
PRODUCTION OF SOYBEAN MILK

OBJECTIVE
The aim of this experiment is to investigate the effect of processing condition and additive on
physicochemical characteristics and sensory properties of soybean milk.

LEARNING OUTCOMES
1. Provide practical knowledge regarding the processing of soybean milk and factors
affecting its overall quality and acceptability (C4, CTPS, P4)
2. Collect, analyze and evaluate the experimental data (C5, CTPS, LL)
3. Collaborate with students both in experiments as well as in documentation of the
experiments (TS, LS)

INTRODUCTION
Soybean is a legume, which is very rich in proteins and has a high fat content. It is known to
have natural antioxidant properties. Products like soybean drinks, ‘taufu fah’, soya bean curd,
‘fucuk’ and ‘tempe’ are well known to the Asian regions. Hydrolyzed soybean sold as soy
sauce is also a part of the traditional products available in the market. However, soybeans are
not grown in Malaysia but are imported from China and USA. Soybean oil is the main
cooking oil produce in the United States. The presence of beany flavor makes soybean
products less acceptable to the western palate.

33
MATERIALS AND PROCEDURES
MATERIALS
1. Soybean (2 kg)
2. Sodium bicarbonate (0.5% NaHCO3)
3. Optional (pandan flavor)
4. Sugar
5. Salt (10 g to 10 L solution)
6. Syrup (1 kg sugar in 1 kg H2O)

APPARATUS
1. Grinder – separator – decanter
2. Soybean juice sterilizer

PROCEDURE
A. Soaking in water
1. Soak 2 kg of soybean for approximately 4 hr or boil in water for 20 min.
2. Remove soybean and place in the grinder – separator machine (add 1 L of water to
1 kg of bean).
3. Collect the soybean milk and dilute it with filtered water at a ratio of 1:9 (1 part
soya milk to 9 parts H2O). Product will have a ratio of soybean: H2O at 1:10.
4. Place the mixture in the sterilizer and heat up the mixture until it reaches 121°C.
The holding time is 5 min.
5. Collect the sterilized milk and add in salt and flavoring while it is still hot.
6. Evaluate the product.

B. Soaking in NaHCO3
7. Boil another batch of 2 kg of soybean in 0.5% NaHCO3 for 20 min.
8. Remove beans and repeat step 2 to 6 of procedure.

34
ANALYSIS
1. Determine the yield of the soybean milk after extraction (yield = vol. of milk collected
per kg bean).
2. Determine pH and °Brix of freshly pressed milk and soybean milk after heating
treatment (product).
3. Determine the protein and fat contents of freshly prepared milk and heat-treated
products.
4. Evaluate the sensory properties (odor, color, taste, overall acceptability) of the heated
milk (products) based on a 9 points hedonic scale (1-like extremely; 5-neither like or
dislike; 9-dislike extremely).

QUESTIONS
1. What is the function of NaHCO3 in the preparation of soybean milk?
2. Can the pH of the soymilk be further adjusted to increase shelf life? Discuss.

35
 Answer sheet

Title: Production of Soybean milk

Objective(s):
Results:
1. Yield of soybean milk and product per kg bean
Wt of bean = …………….. g
Vol. of fresh soybean milk = …………….. L
2. pH, moisture, fat, °Brix, protein of fresh milk and the products (heat-treated milk)

Samples Readings pH Protein Fat °Brix

Fresh milk I
II
III
Average ±
Standard
deviation
Heat-treated I
milk II
III
Average ±
Standard
deviation

3. Syrup ____________°Brix
4. Sensory evaluation of product
a) Taste ……………..
b) Color ……………..
c) Odor ……………..
d) Overall acceptability ……………..

Discussion:
Answer:

36
 FST 4826
Laboratory for Processing of Plant and animal Product

EXPERIMENT 8
LEGUMES

TITLE
EFFECT OF DIFFERENT TYPES OF COAGULANT ON THE YIELD,
PHYSICOCHEMICAL AND SENSORY PROPERTIES OF TAUFU FAH

OBJECTIVE
The aim of this experiment is to investigate the effect of coagulant on the yield,
physicochemical and sensory properties Taufu Fah.

LEARNING OUTCOMES
1. Reveal the influence of coagulant on the physicochemical properties and overall
quality of Taufu Fah (C4, CTPS, P5)
2. Collect, analyze and evaluate the experimental data (C5, CTPS, LL)
3. Collaborate with students both in experiments as well as in documentation of the
experiments (TS, LS)

PROCEDURE
1. The fresh press soy bean milk is obtained as in procedures of Expt. 4 (step 1 to 2).
2. Dilute the soybean milk with water at the ratio of 1 part milk to 5 parts water.
3. Prepare the Taufu Fah as in Table 1.

37
 Table 1: Taufu Fah Formulation
Ingredients Formulations
1 2 3 4
Soybean 1000 g 1000 g 1000 g 1000 g

Water 5000 ml 5000 ml 5000 ml 5000 ml

CaSO4 (siako) 30 g 20 g - -

Glucono delta - 10 g 15 g 10 g
lactone (GDL)

Corn starch 30 g 30 g - 30 g

Salt 10 g 10 g 10 g 10 g

4. Pour in soybean in prepared containers containing the rest of the dry ingredients. Mix
well.
5. Allow mixture to set for 20 min.
6. Remove any liquid portion.
7. Evaluate product texture.

ANALYSIS
1. Determine the pH of soybean milk and taufu fah.
2. Determine the sensory characteristics of product: texture, smoothness, taste.
3. Determine the textural characteristics of product using texture analyzer.

Prepare syrup solution (400 g sugar in 1000 ml water). Add ‘pandan’ and ginger if
desired. Bring mixture to boil.

QUESTIONS
1. What is the function of CaSO4 and GDL?
2. How is the texture of product affected by the presence of corn starch?

38
 Answer sheet
Title: Effect of different types of coagulant on the yield, physicochemical and sensory
properties Taufu Fah
Objective(s):
Results:
1. Characteristics of soybean milk
pH …………………

2. Characteristics of taufu fah

1 2 3 4
pH

Sensory
- Texture
- Smoothnes
- Taste
- Overall acceptability

Textural properties
- Hardness
- Cohesiveness
- Springiness

Discussion:
Answer:

39
 FST 4826
Laboratory for Processing of Plant and animal Product

EXPERIMENT 9
CEREAL

TITLE
EFFECT OF FLOUR PROTEIN CONTENT ON THE QUALITY OF SANDWICH BREAD

OBJECTIVE
The main objective of present experiment is to study the effect of flour protein content on the
quality of sandwich bread.

LEARNING OUTCOMES
1. Determine the function of flour protein content of quality of bread (C4, CTPS)
2. Illustrate the experimental overview of sandwich bread preparation (P5)
3. Collect, analyze and evaluate the experimental data (C5, CTPS, LL)
4. Collaborate with students both in experiments as well as in documentation of the
experiments (TS, LS)

INTRODUCTION
Bread is a staple foodstuff made and eaten in most countries around the world. Over the
centuries bakers have developed traditional bread using their accumulated knowledge as to
how to make best use of their available raw materials to achieve the desired bread quality. In
some countries the nature of bread making has retained its traditional form while in others it
has changed dramatically. The texture of bread depends heavily on the formation of gluten
network in the dough. This is required not only for trapping gas from yeast fermentation, but
also contribute to the formation of cellular crumb structure, which after baking confers
different texture and eating qualities compared to other baked products. In this experiment,
flours containing different amount of protein contents will be used for making sandwich bread
according to the straight dough method.

40
MATERIALS AND PROCEDURES
MATERIALS
1. Wheat flours with different protein contents
2. Sugar
3. Salt
4. Yeast
5. Improver
6. Vegetable shortening

Table 1 Basic formulation

Ingredients Amount (%)
Wheat flour 100.0
Water 55.0
Sugar 3.0
Salt 1.5
Yeast 1.5
Improver 0.1
Vegetable shortening 3.0

APPARATUS
1. Weighing balance
2. Mixer
3. Proofer
4. Baking tins
5. Cutter
6. Bread volumeter

41
PROCEDURE
1. Weigh all the ingredients according to the formulation.
2. Mix all the dried ingredients for 30 sec. with a dough hook at speed no. 1
3. Add water and vegetable shortening. Mix at speed no. 2 for 15 minutes.
4. Take out the dough from the mixer and knead manually for a few minutes. Allow it to
proof for 10 minutes.
5. Scale the dough into 380 g and round up. Let it sit for ± 10 minutes.
6. After resting, flatten the dough and place it into the baking tins.
7. Allow the dough to proof for ± 2 hours.
8. Bake at 180°C for ± 45 minutes.
9. Cool on wire rack before doing the butter wash.
10. Packing.

Note: Prepare 3 breads using the above formula but using wheat flour of different protein
content.

ANALYSIS
1. Determine protein content of flour using Kjeldahl method.
2. Measure wet gluten content of flour:
i. Mix 25 g of flour with 15 ml of water and knead it into a ball shape.
ii. Soak the dough in container containing 100 ml water and leave it at room
temperature for 1 hour.
iii. Wrap the dough in a muslin cloth and place it under running water and squeeze
it to remove other components to obtain the wet gluten. Weigh the remaining
sample.
iv. Dried the wet gluten overnight. Weigh the dried gluten.
3. Determine the weight and height of the bread.
4. Determine the bread loaf volume using seed displacement method.
5. Determine the textural characteristics of bread using texture analyzer. Cut the sample
(at the middle of the loaf) into 2.5 x 2.5 x 2.5 cm (length x wide x thickness) prior to

42
 analysis. Perform one cycle compression test at 40% compression. Record hardness,
springiness, cohesiveness, gumminess and chewiness of the bread.

6. Evaluate and compare the sensory characteristics of breads produced from all the
formulations. (Score 5 = very good; score 3 = moderate; score 1 = very poor).
i. color of crust
ii. color of crumbs
iii. texture
iv. flavor / aroma, and
v. taste

QUESTIONS
1. What is the function of improver in bread making?
2. What role do yeast and enzymes play in bread making?
3. Explain the role of gluten in bread making.
4. Discuss changes in the texture of bread when 10% of wheat bran was added to replace
wheat flour in the bread making.
5. There are several types of processing methods for manufacturing bread. Discuss three
of the methods in detail.

43
 FST 4826
Laboratory for Processing of Plant and Animal Products

EXPERIMENT 10
FATS AND OILS

TITLE
EFFECT OF DEEP-FAT FRYING ON OIL QUALITY AND SENSORY ATTRIBUTES OF
POTATO CHIPS/ CHICKEN NUGGETS

OBJECTIVE
The main objective of this experiment is to investigate the effect of frying conditions on
physicochemical properties and sensory attributes of potato chips/chicken nuggets.

LEARNING OUTCOMES:
8. Demonstrate the effect of operational condition of frying process on the overall quality
and acceptability of potato chips/chicken nuggets (C4, CTPS)
9. Illustrate the experimental overview of frying process and the main physicochemical
changes induced by the frying process (P5)
10. Collect, analyze and evaluate the experimental data (C5, CTPS, LL)
11. Collaborate with companion students both in experiments as well as in documentation
of the experiments (TS, LS)

INTRODUCTION
Frying uses fats and oils as a heat transfer medium. When potato chips are cooked the
energy is transferred from the heated fat to the cooler surfaces o the chips. The moisture
initially evaporates from the food, dehydrating the surface and a crust is formed which then
seals in the water keeping the center moist and reducing uptake of oil. Frying increases
palatability due to fat absorption, crust formation, and the formation of pleasant flavors and
odors.

44
 Frying is the cooking of food in oil or fat, a technique that originated in ancient Egypt
around 2500BC. Chemically, oils and fats are the same, differing only in melting point, but
the distinction is only made when needed. In commerce, many fats are called oils by custom,
e.g. palm oil and coconut oil, which are solid at room temperature. Fats can reach much
higher temperatures than water at normal atmospheric pressure. The food is cooked much
more quickly and has a characteristic crispness and texture. Depending on the food, the fat
will penetrate it to varying degrees, contributing richness, lubricity, and its own flavor. Frying
techniques vary in the amount of fat required, the cooking time, the type of cooking vessel
required, and the manipulation of the food. Sautéing, stir frying, pan frying, shallow frying,
and deep frying are all standard frying techniques. Stir frying involves frying quickly at very
high temperatures, requiring that the food be stirred continuously to prevent it from adhering
to the cooking surface and burning.
Shallow frying is a type of pan frying using only enough fat to immerse approximately
one-third to one-half of each piece of food; fat used in this technique is typically only used
once. Deep-frying, on the other hand, involves totally immersing the food in hot oil, which is
normally topped up and used several times before being disposed. Deep-frying is typically a
much more involved process, and may require specialized oils for optimal results. Deep frying
is now the basis of a very large and expanding world-wide industry. Fried products have
consumer appeal in all age groups, and the process is quick, can easily be made continuous
for mass production, and the food emerges sterile and dry, with a relatively long shelf life.

GUIDE TO DEEP FRYING

1. Heat oil slowly to correct temperature.
2. Check thermostat is working correctly.
3. Use the correct food oil ratio of 1:6.
4. Top up oil regularly to lead level.
5. Avoid mixing different types of food.
6. Do not salt food over fryer.
7. Skim surface regularly to remove debris.
8. Filter oil daily and keep fryer and equipment clean.
9. Always use top quality oil.

45
MATERIALS AND PROCEDURES
MATERIALS
RBD palm olein / soybean oil 3 kg
Potato (slice, thickness 2-4 mm) 1 kg, or
Chicken nugget 1kg
Salt

APPARATUS
1. Slicer
2. Fryer

PROCEDURE
A. Potato chips – RBD palm olein / Soybean oil
1. Peel the skin of raw potato and slice it into 204 thickness with slicer.
2. Immerse the potato chips into water.
3. Dry the raw potato chips on a piece of paper towel.
4. Weigh 100g raw potato chips and transfer it to frying basket.
5. Heat the oil in a deep fryer to 180 ± 5°C.
6. Fry the chips until crisp and golden, for about 2 ½ minutes
7. Drain on paper towels and toss immediately with salt to taste.
8. Wait for 5 minutes.
9. Repeat step 3-8 for a total of 9 batches.

B. Chicken nuggets – RBD palm olein / Soybean oil

1. Thaw chicken nugget at ambient temperature for ~30 min.
2. Weight ~100g chicken nugget and transfer it to the frying basket.
3. Heat the oil in a deep fryer to 180 ± 5°C.
4. Fry the nuggets until crisp and golden for about 3 minutes
5. Drain on paper towels.
6. Wait for 5 minutes.
7. Repeat step 2-6 for a total of 9 batches.

46
ANALYSIS
1. Total polar compounds
a. Total polar compounds in fresh oil (at 180°C) and fried oil (at 180°C after 5
and 10 batches of frying) will be measured using a Testo 265 unit – at 3
different locations in the fryer.
2. Weight the raw potato chips/chicken nugget and fried potato chips/chicken nugget (at
1, 5 and 10 batches of frying)
3. Sensory evaluation (color, shape, flavor, texture (crispiness for potato chips))

QUESTIONS
1. Name three major physical changes in oil during deep-fat frying process?
2. List three major chemical degradation processes in oil frying during deep-fat frying
process.

REFERENCES
Boskou, D., & Elmadfa, I., (1999). Frying of Food: Oxidation, Nutrient and Non-Nutrient
Antioxidants, Biologically Active Compounds and High Temperatures.

Erickson, M. D. (2007). Deep frying; chemistry, nutrition, and practical applications,

AOCS Press,

47
 Answer Sheet

Title: Deep-Fat Frying of Potato Chips/Chicken Nuggets

Objective(s):
Results:

Total polar compounds by Testo 265

Before (fresh Used oil – 5th Used oil – 10th
Sample Oil Location
oil) frying batch frying batch
1
2
3
Average ± Standard deviation

Sensory evaluation of potato chips

Batch Color Shape Flavor Crispiness
1
5
10

Discussion:
Answer:

48
 FST 4826
Laboratory for Processing of Plant and animal Product

EXPERIMENT 11
FATS AND OILS
TITLE
EFFECT OF DIFFERENT PROCESSING METHODS ON PHYSICAL AND SENSORY
PROPERTIES OF MAYONNAISE

OBJECTIVE
The aim of this experiment is to evaluate the effect of processing methods on physical
properties, sensory attributes and overall quality of mayonnaise.

LEARNING OUTCOMES
1. Reveal the influence of preparation condition on the physicochemical properties and
overall quality of mayonnaise (C4, CTPS)
2. Find the major critical operational factors and parameters affecting the overall quality
of mayonnaise (P5)
3. Collect, analyze and evaluate the experimental data (C5, CTPS, LL)
4. Collaborate with students both in experiments as well as in documentation of the
experiments (TS, LS)

INTRODUCTION
Mayonnaise is a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon
juice or vinegar, and seasonings. It’s not the same as salad dressing, which doesn’t contain
egg yolks and is generally sweeter than mayonnaise. Mayonnaise is an emulsion, which is a
mixture of two liquids that normally can’t be combined. Oil and water is the classic example.
Emulsifying is done by slowly adding one ingredient to another while simultaneously mixing
rapidly. This disperses and suspends tiny droplets of one liquid through another. However, the
two liquids would quickly separate again of an emulsifier were not added. Emulsifiers are
liaisons between the two liquids and serve to stabilize the mixture. Eggs and gelatin are

49
among the foods that contain emulsifiers. In mayonnaise, the emulsifier is egg yolk, which
contains lecithin, a fat emulsifier. Emulsions are colloids, heterogeneous mixture composed of
tiny particles suspended in another immiscible (unmixable) material. These particles are
larger than molecules, but less then one-thousandth of a millimeter (0.001 mm). Small
particles like this do not settle out and will pass right through filter paper. The particles in a
colloid can be solid, liquid or bubbles of gas. The medium that they are suspended in can be a
solid, liquid or gas (although gas colloids cannot be suspended in gas).
Mayonnaise can be made with an electric mixer, an electric blender, or a food
processor, or by hand with a whisk or fork. Mayonnaise is made by slowly adding oil to an
egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form a
base of the emulsion, while the lecithin from the yolks acts as the emulsifier that stabilizes it.
Additionally, a bit of mustard may also be added to sharpen its taste, and further stabilize the
emulsion. Mustard contains small amounts of lecithin. The traditional European recipe is
essentially the same as the basic one described above, but it uses top-quality olive oil and
sometimes vinegar or lemon juice. Some nouvelle cuisine recipes specify safflower oil. It is
considered essential to constantly beat the mayonnaise using a whisk while adding the olive
oil a drop at a time, fully incorporating the oil before adding the next tablespoon. Experienced
cooks can judge when the mayonnaise is done by the emulsion's resistance to the beating
action. Mayonnaise made this way may taste strong or sharp to people accustomed to
commercial products.
Homemade mayonnaise can approach 85% fat before the emulsion breaks down;
commercial mayonnaises are more typically 70-80% fat. "Low fat" mayonnaise products
contain starches, cellulose gel, or other ingredients to simulate the texture of real mayonnaise.
Some homemade recipes use the whole egg, including the white. It can also be made using
solely egg whites, with no yolks at all, if it is done at high speed in a food processor. The
resulting texture appears to be the same, and—if seasoned, for example, with salt, pepper,
mustard, lemon juice, vinegar, and a little paprika—the taste is similar to traditional
mayonnaise made with egg yolks. Commercial producers either pasteurize the yolks, freeze
them and substitute water for most of their liquid, or use other emulsifiers. For homemade
mayonnaise it is recommended using the freshest eggs possible. Some stores sell pasteurized
eggs for home use. The eggs can also be coddled in 170°F (77°C) water, after which the hot

50
yolks, now slightly cooked, are removed from the whites. Homemade mayonnaise will
generally only keep under refrigeration for three to four days.

MATERIALS AND PROCEDURES

MATERIALS
Ingredients Percent (wt. %)
Oil 75.0
Salt 1.5
Egg yolk 8.0
Mustard 1.0
Water 3.5
Vinegar (6% acetic acid) 11.0
In addition, other flavoring or coloring maybe added.

PROCEDURE
1. In each of the following methods make a paste of mustard in a little water before
using.
2. Method I
Place all the ingredients in a bowl and mix with a wire whip for 10 minutes.
3. Method II
Mix the mustard paste, salt, water, vinegar and egg yolk in a pan using a spoon. Add
the oil to the mixing bowl and with the mixer running at high speed; slowly add the
mixture from the pan. Continue mixing for 5 more minutes.
4. Method III
Add the egg yolks to the mixing bowl and blend thoroughly at medium speed. IN a
separate container blend the mustard paste, ¾ water, ¾ vinegar and the salt. Stir until
the salt is dissolved. Add this mixture to the egg yolks and blend at medium speed for
2-3 minutes with a wire whip. At this points slowly add the oil and increase to high
speed. This is critical point of forming the emulsion. The total time for adding the oil
should be about 15 minutes at high speed:

51
 - During the first five minutes add 10-15% of the oil. The first addition should
be small and gradual. Wait about 30 sec between additions.
- During the next five minutes add about 50% of the oil.
- During the last five minutes add the remaining oil.
Gradually add the remaining vinegar and water while mixing for about one minute at
medium speed.
Mix an additional minute at low speed.

ANALYSIS
1. Record the following information for each sample: Appearance – color, opacity and
shine.
2. Type of emulsion:
a. To determine the type of emulsion place tip of stir into mayonnaise and then
swirl in about 105 ml of tap water. Water-in-oil emulsions will float on the top
of tap water. Otherwise, oil-in-water emulsions will mix in and turn tap water
cloudy.
3. Apparent viscosity:
a. Measure viscosity of prepared mayonnaise using a viscometer.

QUESTIONS
1. Which mayonnaise has the higher and lowest consistency / viscosity? Why?
2. Which mayonnaise are water-in-oil emulsions? Which are oil-in-water emulsions?
Why?

REFERENCE
1. Mayonnaise-like food and method of manufacturing the same, United States Patent
7029719

52
 Answer Sheet
Title: Effect of different processing methods on physical and sensory properties of
mayonnaise
Objective(s):
Results:

Sensory characteristics
Method Appearance Viscosity Emulsion type
I
II
III

Viscosity measurements
Reading Viscosity
Method I Method II Method III
1
2
3
Average ± Standard
deviation

Discussion:
Answer:

53