Enzymic browning experiments

Submitted by Michelle on Fri, 21/07/2017 - 4:58pm

Enzymic browning experiment

A number of mechanisms are responsible for browning reactions in foods.  This experiment will examine the action of an enzyme called polyphenol esterase which is naturally present in many fruits and vegetables.

Materials

  • 8 x 250ml beakers (labelled potato 1, 2, 3 and 4, and apple 1, 2, 3, and 4)
  • 200g potatoes
  • 200g apples
  • vegetable oil

Method

Wash & chip 200g of potato.

Place 40g of potato chips into each of the four “potato” beakers.

Protein coagulation experiment

Submitted by Michelle on Fri, 21/07/2017 - 3:10pm

Coagulation temperatures of egg white, egg yolk and whole egg.

Fill 3 test tubes to a depth of 3cm with raw egg white, raw yolk and raw whole egg.  Put the test tubes in a large beaker of water and heat slowly, stirring the egg all the time.  Record the temperature at which each coagulates.  Which coagulates first, the yolk or the white? Why?

Effect of added substances on the coagulation temperature.

Repeat (a) with the addition of a small amount of milk to each of the 3 test tubes and note the new coagulation temperatures.

Protein foam formation - stability of egg white foams

Submitted by Michelle on Fri, 21/07/2017 - 2:17pm

Stability of egg white foams

Object:  To study the effect of various additives on the stability of egg white foams.

Materials

  • 5 plastic bowls
  • Electrical beater, hand-held, or food processor
  • 5 x 25 ml measuring cylinders
  • 5 filter funnels
  • Glass wool
  • 2 weighing boats
  • 2 plastic pipettes
  • 2 plastic spoons
  • Egg white
  • Vegetable oil
  • 10% citric acid
  • Cream of tartar
  • Salt

Method

Sugars

Submitted by Michelle on Fri, 21/07/2017 - 9:06am

Sugars are the basic building blocks of carbohydrates found in nature; they can be found in milk, tree saps such as maple syrup and many fruits and vegetables.

A review of 2017 Institute of Food Science and Technology (IFST) conference: It’s not always just about the flavour!

Rachel KellyThe 2017 Institute of Food Science and Technology (IFST) conference took place at the De Vere Jubilee conference centre in Nottingham, United Kingdom.  The focus of this conference was to explore all sensory attributes and not just flavour alone.  There were approximately 70 attendees from both academia and the industry. 

Review of IFST Young Scientist Competition

After 8 months at the University of Nottingham researching into my PhD titled ‘Developing an understanding and improved sensory quality of low alcohol beer’ I saw an email circulated in university about the IFST Young Scientist Competition. I decided to send in an abstract – I thought it would be a great way to get my research out there, as well as develop my presentation skills to different audiences.