Thinking outside…Thinking outside…and inside…the and inside…the

box!box!

Science OlympiadScience OlympiadFood Science Event 2008-2009Food Science Event 2008-2009

Sharon RamseySharon RamseyDepartment of Food ScienceDepartment of Food Science

NC State UniversityNC State Universitywww.ncstatefoodscience/infowww.ncstatefoodscience/info

What will your team gain What will your team gain from Food Science?from Food Science?

• Critical thinking and Critical thinking and problem solving skillsproblem solving skills

• TeamworkTeamwork• Basic lab skillsBasic lab skills• Basic knowledge of Basic knowledge of

food components and food components and how they function in how they function in cookiescookies

• Packaging and Packaging and labelinglabeling

Where to start?Where to start?

http://www.ncstatefoodscience.http://www.ncstatefoodscience.infoinfo Former state and regional event Former state and regional event

questions that are applicable to questions that are applicable to the new eventthe new event

Sources for reagents and suppliesSources for reagents and supplies Information and instructions Information and instructions

specific to the tasks and specific to the tasks and competitioncompetition

Day of EventDay of Event

Notebook, cookies Notebook, cookies and package and package checked in by 9:00 checked in by 9:00 amam

Afternoon events Afternoon events similar to events in similar to events in prior years but not as prior years but not as many questions.many questions.

Skills to LearnSkills to Learn

Critical thinking, Critical thinking, problem solving and problem solving and teamworkteamwork Setting up the initial Setting up the initial

experiments…what to experiments…what to change?change?

What is the function of What is the function of the box or bag ?the box or bag ?

THINK about possible THINK about possible answers before answers before performing testsperforming tests

Split up the assignmentSplit up the assignment

Think OUTSIDE the box!

Skills to learnSkills to learn

Cookie formulation and productionCookie formulation and production Keeping your notebook (30%/20% of Keeping your notebook (30%/20% of

score)score) Purpose of ingredientsPurpose of ingredients

Carbohydrates, proteins, lipidsCarbohydrates, proteins, lipids

leavening agents, flavorsleavening agents, flavors

colors, etc.colors, etc. Weighing/measuringWeighing/measuring

Conversion to metricConversion to metric Nutrition informationNutrition information

Skills to learnSkills to learn

Cookie forming, baking and Cookie forming, baking and packagingpackaging Methods for forming Methods for forming Differences in ovens, temperature Differences in ovens, temperature

effectseffects Traditional, convection, microwave ovensTraditional, convection, microwave ovens Maillard browning, caramelizationMaillard browning, caramelization

Types of packages and inserts Types of packages and inserts LabelingLabeling

Skills to LearnSkills to Learn Basic lab skills for Basic lab skills for

eventevent PipetingPipeting

What is a drop?What is a drop? Measuring and weighingMeasuring and weighing

To Tare or not to Tare?To Tare or not to Tare? Accuracy counts!Accuracy counts!

Calculations and resultsCalculations and results Significant figuresSignificant figures

Procedures will be Procedures will be given…will not need to given…will not need to memorize them step memorize them step by stepby step

Components to LearnComponents to Learn Basic knowledge of Food components and how Basic knowledge of Food components and how

they functionthey function CarbohydratesCarbohydrates

Sugars, StarchesSugars, Starches Benedict’s test, Lugol’s IodineBenedict’s test, Lugol’s Iodine

LipidsLipids Basic Structures Basic Structures Brown bag (B) Sudan IV (C)Brown bag (B) Sudan IV (C)

ProteinsProteins Amino acidsAmino acids Biuret testBiuret test

Caloric valuesCaloric values Moisture/Density Moisture/Density Leavening agentsLeavening agents Water activity and microbial spoilage (C)Water activity and microbial spoilage (C)

CarbohydratesCarbohydrates CarbohydratesCarbohydrates

CCxx(H(H22O)O)y y carbon along with carbon along with hydrogen and oxygen in the hydrogen and oxygen in the same ratio as watersame ratio as water

Basic unit – monosaccharideBasic unit – monosaccharide Multiple units – Multiple units –

disaccharide (2) disaccharide (2) trisaccharide (3)trisaccharide (3) oligosaccharide (2-10)oligosaccharide (2-10) polysaccharide (>10)polysaccharide (>10)

CarbohydratesCarbohydrates Carbohydrate Structures (C only)Carbohydrate Structures (C only)

OH

O

H OH

OH H

H OH

H OH

O

OHH

HH

OHOH

H OH

H

OH

O

OHOH

HH

H

H

HOHOH

OH

Glucose: D (+) glucose a-D(+) glucopyranose a-D(+) glucopyranose Fisher Haworth 4C1 chair

Glucose, Fructose and Glactose are monosaccharides

CarbohydratesCarbohydrates

Disaccharides Disaccharides Examples:Examples:

Lactose (glucose Lactose (glucose and galactose) -milkand galactose) -milk

Maltose (glucose Maltose (glucose and glucose) -and glucose) -

SucroseSucrose Carbon 1 of glucose Carbon 1 of glucose

linked to carbon 2 of linked to carbon 2 of fructose –table fructose –table sugarsugar

O

O

HH

H

OHOH

H OH

H

OH

O

H

OH

OH

HH

OH

OH

CarbohydratesCarbohydrates

Polysaccharides Polysaccharides Examples: Examples:

starch - glucose polymers, found in plantsstarch - glucose polymers, found in plants cellulose –found in plant fibers, insolublecellulose –found in plant fibers, insoluble Pectin-units are sugar acids rather than simple Pectin-units are sugar acids rather than simple

sugars, found in vegetables and fruits sugars, found in vegetables and fruits Branched vs. linearBranched vs. linear

Starches are a mixture of branched Starches are a mixture of branched (amylopectin) and linear (amylose) (amylopectin) and linear (amylose) polysaccharidespolysaccharides

CarbohydratesCarbohydrates

Reducing vs. non-reducing sugarsReducing vs. non-reducing sugars A reducing sugar is any sugar that, in A reducing sugar is any sugar that, in

basic solution, forms an aldehyde or basic solution, forms an aldehyde or ketone. This allows the sugar to act as a ketone. This allows the sugar to act as a reducing agent. reducing agent.

Examples: glucose, lactoseExamples: glucose, lactose Non-reducing sugar contains no Non-reducing sugar contains no

hemiacetal groups. hemiacetal groups. Example: sucroseExample: sucrose

Tests for carbohydratesTests for carbohydrates

Fehlings test or Fehlings test or Benedicts test for Benedicts test for sugarssugars

Iodine test for Iodine test for starchstarch

Positive reactio

n

Benedict’s TestBenedict’s Test The Benedict's test allows us to detect the presence of reducing

sugars (sugars with a free aldehyde or ketone group).  All monosaccharides are reducing sugars.  Some disaccharides are also reducing sugars.  Other disaccharides such as sucrose are non-reducing sugars and will not react with Benedict's solution.  Starches are also non-reducing sugars. 

The copper sulfate (CuSO4) present in Benedict's solution reacts with electrons from the aldehyde or ketone group of the reducing sugar to form cuprous oxide (Cu2O), a red-brown precipitate.

CuSO4 Cu++ + SO4--  

2 Cu++  +  Reducing Sugar Cu+         (electron donor)

Cu+ Cu2O (precipitate)

The final color of the solution depends on how much of this precipitate was formed, and therefore the color gives an indication of how much reducing sugar was present if a quantitative reagent was used.

With increasing amounts of reducing sugar the result will be: green yellow orange red

Iodine TestIodine Test The The Iodine testIodine test is used to test for the presence of starch. is used to test for the presence of starch.

Iodine solution – Iodine is dissolved in an aqueous solution of Iodine solution – Iodine is dissolved in an aqueous solution of potassium iodide - reacts with starch producing a deep blue-black potassium iodide - reacts with starch producing a deep blue-black color.color.

This reaction is the result of the formation of polyiodide chains from This reaction is the result of the formation of polyiodide chains from the reaction of starch and iodine. The amylose, or straight chain the reaction of starch and iodine. The amylose, or straight chain portion of starch, forms helices where iodine molecules assemble, portion of starch, forms helices where iodine molecules assemble, forming a dark blue/black color. The amylopectin, or branched forming a dark blue/black color. The amylopectin, or branched portion of starch, forms much shorter helices and iodine molecules portion of starch, forms much shorter helices and iodine molecules are unable to assemble, leading the color to be of an orange/yellow are unable to assemble, leading the color to be of an orange/yellow hue. As starch is broken down or hydrolyzed into smaller hue. As starch is broken down or hydrolyzed into smaller carbohydrate units, the blue-black color is not produced. Therefore, carbohydrate units, the blue-black color is not produced. Therefore, this test can determine completion of hydrolysis when a color change this test can determine completion of hydrolysis when a color change does not occur.does not occur.

Iodine solution will also react with glycogen and cellulose, although Iodine solution will also react with glycogen and cellulose, although the color produced is browner and much less intense.the color produced is browner and much less intense.

Retrieved from "Retrieved from "http://http://en.wikipedia.org/wiki/Iodine_testen.wikipedia.org/wiki/Iodine_test""

LipidsLipids

Present as fats extracted from plants Present as fats extracted from plants or animals (butter, vegetable oil) or as or animals (butter, vegetable oil) or as constituents of food (cheese, meats)constituents of food (cheese, meats)

Contributions to foods: texture and Contributions to foods: texture and flavorflavor

Unique characteristics:Unique characteristics: Crystalline structureCrystalline structure Melting and solidifying Melting and solidifying Association with water or other moleculesAssociation with water or other molecules

LipidsLipids

Lipids are composed of multiple fatty Lipids are composed of multiple fatty acidsacids Aliphatic monocarboxylic acids Aliphatic monocarboxylic acids Have 1+ carboxyl groupsHave 1+ carboxyl groups

SaturatedSaturated No double bondsNo double bonds

saturated with hydrogensaturated with hydrogen

UnsaturatedUnsaturated Double bondsDouble bonds

Butyric acid (4:0)

Linoleic acid (18:2)

LipidsLipids

Cis vs. transCis vs. trans Fatty acids with the same number of Fatty acids with the same number of

carbons and double bonds are not carbons and double bonds are not necessarily identical moleculesnecessarily identical molecules

Geometric conformation can varyGeometric conformation can vary Cis –Cis –on this sideon this side Predominate in naturePredominate in nature Trans –Trans –acrossacross Exist in small quantities naturallyExist in small quantities naturally Consumed as hydrogenated fatsConsumed as hydrogenated fats

LipidsLipids

Cis vs. TransCis vs. Trans

LipidsLipids Fatty acids are arranged in Fatty acids are arranged in groups of 3 on a 3 carbon groups of 3 on a 3 carbon glycerol backbone - glycerol backbone - TriacylglycerolTriacylglycerol

Most common form for lipid in foods is as a Most common form for lipid in foods is as a triglyceridetriglyceride

What difference in texture would you see What difference in texture would you see substituting vegetable shortening or substituting vegetable shortening or vegetable oil for butter in the formulation?vegetable oil for butter in the formulation?

http://www.wellsphere.com/healthy-cooking-article/butter-vs-shortening-in-http://www.wellsphere.com/healthy-cooking-article/butter-vs-shortening-in-baking/156136baking/156136

Triacylglycerol

LipidsLipids

Brown Bag Test (B) or Sudan IV Brown Bag Test (B) or Sudan IV (C)(C)

LipidsLipids

Conversion between crystalline (solid) Conversion between crystalline (solid) structure to a liquid state is called the structure to a liquid state is called the melting point melting point Affected byAffected by

SaturationSaturation Number of carbons in fatty acidsNumber of carbons in fatty acids

SaturatedSaturated MPMP UnsaturatedUnsaturated MPMP Butyric (4:0)Butyric (4:0) -5.3oC-5.3oC Palmitoleic (16:1)Palmitoleic (16:1) 0oC0oC Palmitic (16:0)Palmitic (16:0) 62.9oC62.9oC Oleic (18:1)Oleic (18:1) 16.3oC16.3oC Steric (18:0)Steric (18:0) 70.1oC70.1oC Linoleic (18:2)Linoleic (18:2) -5oC-5oC Linolenic (18:3)Linolenic (18:3) -11oC-11oC

ProteinsProteins

Proteins are made up of amino acidsProteins are made up of amino acids essential and nonessentialessential and nonessential

Each contains 1 primary amino Each contains 1 primary amino

and 1 carboxyl groupand 1 carboxyl group

At physiological pH the amino group has At physiological pH the amino group has a (+) charge and the carboxyl group is a (+) charge and the carboxyl group is (-) charged(-) charged

ProteinsProteins

Protein can be found in the flour, egg and milk.

ProteinsProteins

Amino acids are connected by Amino acids are connected by peptide bonds to make proteinspeptide bonds to make proteins

CondensationCondensation reaction to createreaction to create a peptide bonda peptide bond Different levels Different levels of structure:of structure:

Primary, secondary, tertiary, quaternaryPrimary, secondary, tertiary, quaternary

ProteinsProteins Biuret TestBiuret Test The Biuret Reagent The Biuret Reagent

is made of sodium is made of sodium hydroxide and hydroxide and copper sulfate. The copper sulfate. The blue reagent turns blue reagent turns violet in the violet in the presence of proteins, presence of proteins, and changes to pink and changes to pink when combined with when combined with short-chain short-chain polypeptides.polypeptides.

Moisture loss in cookiesMoisture loss in cookies Need to weigh dough Need to weigh dough

before and cookie after before and cookie after cooling. cooling.

Subtract weight of cookie Subtract weight of cookie from weight of dough to from weight of dough to find amount of water lostfind amount of water lost

Divide water lost by Divide water lost by initial weight of dough initial weight of dough and multiply result by and multiply result by 100100

(Weight initial-weight (Weight initial-weight final) final)

weight initialweight initial

x 100

DensityDensity measure of mass per unit volumemeasure of mass per unit volume

Expressed in kilograms per cubic meter (kg/m3), grams per cubic centimeter (g/cm3) kilograms per litre (kg/L), pounds per cubic foot (lb/ft³), pounds per cubic yard (lb/yd³), pounds per cubic inch (lb/in³), ounces per cubic inch (oz/in³), pounds per gallon (for U.S. or imperial gallons) (lb/gal), pounds per U.S. bushel (lb/bu),

dependent on temperature and pressure (PV=nRT) common device for measuring fluid density is a

pycnometer Liquids- Place a known volume of liquid on a balance

(measure in graduated cylinder, pipet, etc. SolidsSolids

traditional shapestraditional shapes may use geometry to figure out area of sample, then weight may use geometry to figure out area of sample, then weight

(marshmallows, hotdogs with ends cut off, etc).(marshmallows, hotdogs with ends cut off, etc). Non-conforming shapesNon-conforming shapes

Fill known volume with sample, then weigh (flours, etc.)Fill known volume with sample, then weigh (flours, etc.)

Leavening agentsLeavening agents Produce fermentation in dough Produce fermentation in dough

(yeast) or a liquid or a material (yeast) or a liquid or a material (baking soda or powder) used (baking soda or powder) used to produce a gas that 'lightens' to produce a gas that 'lightens' dough or batter. dough or batter.

used to raise baked goods. used to raise baked goods. water a leavening agent (pie water a leavening agent (pie

crusts, some crackers)crusts, some crackers) air incorporated into batter air incorporated into batter

(angel and sponge cakes)(angel and sponge cakes) expand when heated and expand when heated and

cause the raising of the dough cause the raising of the dough or batter when gas is trapped or batter when gas is trapped in matrix of gluten and starch in matrix of gluten and starch from flourfrom flour

Leavening agentsLeavening agents Baking sodaBaking soda

-NaHCO3 -NaHCO3 Needs moisture plus an acid Needs moisture plus an acid

sourcesource such as vinegar, citrus juice, such as vinegar, citrus juice, sour cream, yogurt, buttermilk, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-chocolate, cocoa (not Dutch-processed), honey, molasses (also processed), honey, molasses (also brown sugar), fruits or maple syrup brown sugar), fruits or maple syrup to to reactreact

used to neutralize acids in foodsused to neutralize acids in foods around 4 times as strong as baking around 4 times as strong as baking

powderpowder can cause soapy flavor in high can cause soapy flavor in high

amounts amounts

Leavening agentsLeavening agents Baking powderBaking powder

NaHCO3 plus acidifier(s) and drying agent (usually NaHCO3 plus acidifier(s) and drying agent (usually an acid salt and cornstarch)an acid salt and cornstarch)

can cause acidity and/or bitter off-flavorcan cause acidity and/or bitter off-flavor two acidifiers used in double acting to produce CO2 two acidifiers used in double acting to produce CO2

in two stepsin two steps Reacts when moistened and also reacts when Reacts when moistened and also reacts when

heatedheated double-acting is the only commercial baking double-acting is the only commercial baking

powder available today.powder available today.

Types of heatingTypes of heating

Types of heatingTypes of heating Convection – moving airConvection – moving air Conduction – contact Conduction – contact Radiation - broilerRadiation - broiler Microwave – energy into water, fat and Microwave – energy into water, fat and

sugar moleculessugar molecules

NotebooksNotebooks

Bound notebooks – black/white Bound notebooks – black/white paperboard cover best, can use spiralpaperboard cover best, can use spiral

Number all pagesNumber all pages Table of contents –Table of contents – Sections listed in parametersSections listed in parameters Document each trial. Data! Document each trial. Data!

Discuss results, changes. Graphs need Discuss results, changes. Graphs need labels.labels.

30% -B 20% - C30% -B 20% - C

Cookie judgingCookie judging

At least 5 representative cookies must be At least 5 representative cookies must be brought for judging. Plated, bagged, and brought for judging. Plated, bagged, and not in package OK. Must be covered and not in package OK. Must be covered and sanitary. sanitary.

Judged on appearance, flavor, texture and Judged on appearance, flavor, texture and creativitycreativity

Judges will each taste cookies in event. Judges will each taste cookies in event. They have right to disqualify cookie (not They have right to disqualify cookie (not eat) if it doesn’t look sanitary.eat) if it doesn’t look sanitary.

15% of event score15% of event score

Package/LabelingPackage/Labeling

Name for product…get creative!Name for product…get creative! Ingredients, nutritional label (correct Ingredients, nutritional label (correct

from ingredients) and serving sizefrom ingredients) and serving size Weight of package (for one dozen Weight of package (for one dozen

cookies)cookies) Graphics – take photo or draw picturesGraphics – take photo or draw pictures Marketing messageMarketing message Needs to keep cookies from breakingNeeds to keep cookies from breaking

LabelingLabeling

Size of printSize of print Placement of label items Placement of label items

main item name is largest type on main item name is largest type on packagepackage

ingredients statement- ingredients in ingredients statement- ingredients in decreasing orderdecreasing order

company name and addresscompany name and address Weight for packageWeight for package

Nutritional labelsNutritional labels Carbohydrates and proteins yield 4 kcal/g when Carbohydrates and proteins yield 4 kcal/g when

consumedconsumed lipids average yield 9 kcal/g when consumedlipids average yield 9 kcal/g when consumed fats are the most concentrated source of food fats are the most concentrated source of food

caloriescalories carbohydrates are the cheapest source of caloriescarbohydrates are the cheapest source of calories proteins the most expensive proteins the most expensive Labels should be complete. Must figure out values Labels should be complete. Must figure out values

by using the values of ingredients and amount used. by using the values of ingredients and amount used. These are mostly These are mostly math problemsmath problems. .

Nutritional labelingNutritional labeling

1)Fill in the following blanks on the result sheet.

a)There are ___ Calories/gram of fat.b)There are ___ Calories/gram of carbohydratec)There are ___Calories/gram of proteind)There are ___Calories/gram of water

2)Use the nutritional label given for information to answer the following questions:

a)Calculate the Calories in one serving of this product.

a)Calories from Fatb)Calories from Proteinc)Total Calories in one serving

b) What percent of the carbohydrate Calories come from fiber? c)If the daily value of iron is 18 mg per day, calculate the amount (in mg) of iron in one bar of this product.

Processing flow chart and Processing flow chart and score sheetsscore sheets

Spoilage/contaminationSpoilage/contamination Good sanitation in “lab” Good sanitation in “lab”

areaarea During processingDuring processing

Metal contaminationMetal contamination Ingredient contaminationIngredient contamination Heating, cooling problemHeating, cooling problem Water activityWater activity

StorageStorage MoldsMolds Flavor changesFlavor changes Texture changesTexture changes

What is HAACP?What is HAACP?

The Seven HACCP PrinciplesThe Seven HACCP Principles Conduct a Hazard Analysis. Conduct a Hazard Analysis. Determine the CCP. Determine the CCP. Establish Critical Limits. Establish Critical Limits. Establish Monitoring Procedures. Establish Monitoring Procedures. Establish Corrective Actions. Establish Corrective Actions. Establish Verification Procedures. Establish Verification Procedures. Establish Record Keeping and Establish Record Keeping and

Documentation.Documentation. http://ohioline.osu.edu/b901/index.html http://ohioline.osu.edu/b901/index.html

Questions?Questions?

Website for coaches and Website for coaches and teams:teams: www.ncstatefoodscience.www.ncstatefoodscience.

infoinfo E-mail specific E-mail specific

questionsquestions Sharon Ramsey: Sharon Ramsey:

sharon_ramsey@ncsu.edsharon_ramsey@ncsu.eduu

Time to play!Time to play!

Ingredient mix upIngredient mix up Score some cookies!Score some cookies!