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KHP 3310 Food Science Lab #3
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LAB #3Vegetables and Fruits
KHP 3310Introduction to Food Science
Corwin Driskill
Enzymatic Browning
Using 6 pieces of each gala apple russet potato and iceberg lettuce
Placing each in a separate dish then adding either lemon juice, sucrose solution, cream of tartar solution granulated sugar or leaving plain
The elements to be used
exposed to the air Covered in lemon juice
The elements to be used
Exposed to sucrose solution
Exposed to cream of tartar solution
Elements to be used
Covered in granulated sugar
Untreated and covered with plastic wrap
Tic Toc Tic Toc Tic Toc
All were covered with plastic wrap and chilled for 30 minutes with the exception of exposure to air pieces
Finding were varied with all exposures being a bit
differentSome seemed the same others brown and still others appeared to look even fresher than at the start
The Effects of cooking mediums on applesGala and granny smith apples
boiled in water and with sugar
Cut and peeled apples were added to 2 cups boiling water and times to see how long it took become tender
Gala and granny smith apples cut peeled And added to 1 cup boiling
water with 1 cup sugar added then heat was reduced and
times for tenderness
Results varied between the apples with both time and taste
The Effects of Cooking on Vegetable Pigments
Carrots and BroccoliDivided up in to 5 equal sections
For 5 different experiments
1 cup boiling water then back to simmer for certain time phrames
Water for vegetables Vegetables simmering
Adding cream of tartar and baking soda to boiling water
Microwaving
Taste look and textures were all very different with each cooking medium and added ingredients
Outcomes of boiling water times and added ingredients
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