FOOD MATERIAL CHACTERISTIC PAPER
Flavor
Hydrophobic part of protein interact with lipid. The interaction can be strong and it is difficult for lipid to be removed from protein. When lipid has a flavor or if it reacts to produce flavor, the protein might be considered to contributed to the flavor of the prooduct. Most of the flavor compound are volatile and lipid soluble. Protein degradation also contribute to the flavor of the product. It is usually has a negative effect for the product and result in a bitter taste. Further degradation may lead to the formation of unpleasant odors. The interaction between protein and amino acid with fatty acid will produce pleasant odors compound.
Water binding
Water binding refers to the ability of the protein to absorb or bind water molecules to the protein. Water binding properties are important functional characteristics in dairy industries. Highly soluble proteins are less effective at water binding than less soluble proteins. Therefore, milk protein products that are highly soluble are less effective as water-binders. However, milk is a more effective water-binder when exposed to heat. Casein and caseinates have effective water-binding characteristics. The water-binding ability of milk produced from a blending process is dependent on the solubility of its constituent parts and the production process.
Gelation
Cow’s milk is composed of carbohydrates and two main dairy proteins: casein and whey. When milk is coagulated, it automatically divides out the proteins into semi-solid lumps and a liquid portion. Casein is found in the lumps, or curds, whereas the whey protein is found in the liquid portion.
As soon as the cocoa powder is mixed with milk, the casein is immediately adsorbed...
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...apidly the foam in the entire area. It must have enough viscosity. Foaming properties of a protein refer to its ability to form a thin tenacious film at gas liquid interface so that large quantities of gas bubbles can be incorporated and stabilized
Reference:
http://books.google.co.id/books?id=7kkVK3omTCAC&pg=PA406&lpg=PA406&dq=the+function+of+casein+in+chocolate+milk&source=bl&ots=84sEkqLKM6&sig=Eix_a_Snf7KBw5bAphIBUW_K_40&hl=en&sa=X&ei=8Eo9U6jGOISLrQfqpYGIBA&redir_esc=y#v=onepage&q=the%20function%20of%20casein%20in%20chocolate%20milk&f=false
http://books.google.co.id/books?id=1fsMgn4kk44C&pg=SL4-PA17&lpg=SL4-PA17&dq=water+binding+in+milk&source=bl&ots=JyZXJdb4FR&sig=FsnFpr1suI65QQzaB621RJH86Ak&hl=en&sa=X&ei=FlZGU-mKBIKKrgeKmICIBQ&ved=0CDcQ6AEwAw#v=onepage&q=water%20binding%20in%20milk&f=fals
http://class.fst.ohio-state.edu/FST822/lecturesab/Funct.htm
Thorough analysis of the graph displayed enough evidence suggesting that an increase in substrate concentration will increase the height of bubbles until it reaches the optimum amount of substrate concentration, resulting in a plateau in the graphs (figure 2). Hence; supported the hypothesis.
However, once it reaches 70% of concentration, the enzyme becomes saturated, meaning that there are no active sites for the substrates to fill, which leaves casein (milk) molecules suspended in the curd; the saturation point for this curve was located at 6.5x 10-3 seconds. This was clearly evident in some of the visual results of the practical, where we could see that there was still milk that could be decanted when the curd was poured out. Therefore, even if we added more casein substrate, the curve enzyme activity would still flatten, indicating again that all or most of the active sites of the renin enzyme were full.
Yeomans, Martin R. "Understanding Individual Differences in Acquired Flavour Liking in Humans." Chemosensory Perception 3.1 (2010): 34-41. Print.
While the tube for specimen Cb turned a tannish white in the lower half of the tube while the top stayed the lavender inoculated tube color. Do to this evidence I determined that both specimens Ca and Cb cannot use the process Casein hydrolysis or Casein coagulation due to lack of soft or firm curds in both tubes. Since there was no casein curds formed, I concluded that specimens Ca and Cb also cannot perform the process of proteolysis. My conclusion is supported by the fact that there was no clearing of the medium. I have also determine that neither of my organisms can make the enzymes rennin, proteolytic or even proteases. I know my specimens cannot produce proteases due to the fact that there was no blue coloring in the tubes which means that the byproduct Ammonia was not produced to increase the pH. Since neither of my specimens can make these enzymes, I concluded that my specimens cannot break down lactose or casein. Although I did learn that specimen Cb can reduce litmus due to the evidence that the lower part of the tube turned a tannish white color with a purple ring at the top. This color change from a purple to a white means that the litmus was reduced turning it clear and leaving the white of the milk to show. Finally I know that specimen Ca cannot reduce litmus due to the fact that the tube had no change in
...at keep organisms alive. “Proteins are the most structurally sophisticated molecules known” (Campbell, 1999) which is reason enough to study them. The techniques we learned in this lab form a basis from which a detailed study of proteins is possible. Following our procedure we were successfully able to set up a quantifying assay to determine the amount of protein within a milk sample, although our yield percentage was rather low. However, errors in this lab (in the form of a low yield percentage) may have an origin from our last lab. In the process of extracting proteins from the milk sample, we may have inadvertently lost some of the protein through erroneous measurements, or perhaps through poor handling of either ammonium sulfate or the dialysis tubing. While not sufficient enough (at this point) to invalidate our results, they do explain the major difference between the expected and the actual amount of protein extracted.
The purpose of this experiment is to detect what kind of macromolecules are present in these three types of milk by using the Benedict’s solution, Lugol’s solution, and Sudan IV solution. Also, using the nutrition facts labels to identify which substance is skim milk, whole milk, and soy milk. Hypothesis: Using the Benedict’s solution to detect for the presence of simple sugar. If the unknown A, B, C milk samples turn from bright blue to orange color during the Benedict's test, then these samples are positive control and the carbohydrates are present in them.
Cocoa solids are valuable for their flavanol antioxidants and alkaloids which have physiological effects on the body and influence the levels of serotonin in the body meaning that they simply bring the perception of “happiness”. Chocolate is one of the most popular foods in the world and is applied widely in the food industry.
Milk Milk is an almost complete food. It consists of proteins (mainly casein), salts, fat and milk sugar, or lactose. It also contains vitamins A, C, D, certain B vitamins, and small amounts of others. Factors That May Affect The Reaction Ø The concentration of Rennin Ø
Wagner, C. L., Anderson, D. M., & Pittard III, W. B. (June 1996). Special properties of human milk. Clinical Pediatrics , p 283.
Similarly, the Academy of Nutrition and Dietetics also advocates breastfeeding for the nutritional health of infants as well as for many other benefits it provides both infant and mother. Breast milk excels as a source of nutrients for infants that promote infant health and development throughout the first year of life. The main carbohydrate in breast milk is lactose which is easily digested and enhances calcium absorption. The carbohydrate component of breastmilk also contains abundant oligosaccharides, which are present only in trace amounts in cow milk. These oligosaccharides help protect infants from infections by preventing the binding of pathogens to the intestinal cells. The amount of protein is less than in cow’s milk but is beneficial as it places less stress on the infant’s immature kidneys to excrete urea. Much of the protein in breast milk is alpha-lactalbumin; a major protein in human breast milk, as opposed of casein, a major protein in cow’s milk, which is easily digested and absorbed (Whitney & Rolfes, 2016, p.
The denaturation occurs when soy milk is being heated. The proteins in soy milk are denatured and when the denatured proteins meet the gypsum powder mixture, coagulation slowly proceed. The gypsum powder in the mixture reacts with water to form solid gypsum slowly. It changes from liquid state to solid state and acts as a good coagulant that helps the hot soy milk to coagulate into semi solid form. After some time for precipitation, tofu pudding is formed.
Although the milk itself does not have a very long life, other foods and some dairy products can be made using it. Cheese would be the main example of this, which can be produced simply by the curdling of milk. Rennin, found in the substance rennet, is a milk-coagulating enzyme capable of assisting in the production of cheese. Therefore the temperatures at which the milk and rennet coagulate best at in this experiment, are
This, H. (2006). Molecular Gastronomy: Exploring the science of flavour. Columbia University Press, New York, NY.
Emulsions are important in food science. Not only do they provide an important sensory aspect in many foods, but a functional one as well. From hollandaise to ice cream, getting hydrophobic and hydrophilic molecules to play nice with each other can be a difficult task. According to Modern Cuisine, it was previously thought that Hollandaise, a classic French emulsion of egg and butter, could only be made by letting butter drip from natural heat of the hand. Of course, modern science has taught us that, with the use of emulsifiers, these mystic mixtures can be created without the voodoo and magic once thought necessary. This paper will discuss emulsions as applied to hollandaise, chocolate, hot dogs and their characteristic pH, moisture content, shelf stability and quality of viscosity. An explanation of the chemical processes that occur between the raw ingredients of each food and the relationship between the structure and function of their components will be explained, as well as the importance of the chemical changes that take place during production. The characteristics that define these foods as emulsions will be compared and contrasted to further elucidate the mystery of the emulsion. Bon Appetite!
Taste is a sensation created by receptors on the tongue. There are five tastes which are sweet, salty, sour, bitter and umami. Sweet is having the taste or flavour characteristics of sugar or honey while bitter is having harsh, disagreeably acrid taste like aspirin. On the other hand, salty is tasting of something that contained salt or seasoned with salt. Sour is having an acid taste, resembling that of vinegar, lemon juices and so on. Lastly, umami is a strong meaty taste imparted by glutamate and certain other amino acids which often considered being one of the basic taste sensations along with sweet, sour, bitter, and salty.