Food science encompasses all aspects of taking agricultural food products from the farm to the consumer. This interdisciplinary field encompasses basic and applied biology, microbiology, chemistry, mathematics, business, engineering, physics, and other disciplines. Food scientists aim to develop safe and high-quality food products that are profitable for all sectors of agriculture. Food science students can also participate in national competitions such as Dairy Judging, Meats Judging, New Product Development, and the Research Chefs Association.
The book provides an insight into the principles and evaluation practices related to starch, fruits and vegetables, milk and milk products, egg foams and emulsions, meat, fats and oils, sugar and jaggery cookeries, and preservation techniques such as drying and dehydration of fruits and vegetables, jams and jelly making, fruit juices, squashes, and pickling.
Food science is all of the science involved in taking agricultural food products from the farmer’s gate to the grocery store, restaurant, or dinner table. Food scientists work with all sectors of agriculture. Food science includes both basic and applied biology, microbiology, chemistry, math, business, engineering, physics, and other disciplines. A food scientist’s goal is to make safe, high quality food products that are profitable to all segments of agriculture.
The stiffness of starch gels from different starches at 5% concentration was shown in decreasing order of stiffness in the following table. Of the cereal starches corn starch gel was firmest followed by wheat and rice starch gels. Among the roots and tubers starches, potato yielded a ropy paste, arrowroot a soft paste while cassava starch gave viscous fluid.
Leavening agents produce carbon dioxide which helps to give characteristic structure to bread cakes and biscuits etc. In the case of cakes, leavening is produced by air entrapped in the dough due to the presence of egg in the mix. The important groups of leavening agent’s are l. baker’s yeast 2. Chemical leavening agents
1. Clean and wash the pulses, Mix the pulses with water, soak for 1 hour, 3 hours, 6hours, 9hours and overnight. 2. After soaking drain the water wash thoroughly and add fresh water keep it for boiling/cooking. 3. Study the effect of Acid and effect of Alkali on cooking time of pulses.
Procedure: weigh vegetables 20 g (for each variation) Water: add sufficiently 1. Cook the vegetable in water in a pan according to the “cooking time” variations given in the table 1 and note down the color, texture and flavor changes takes place during cooking for each variation and record the observations
Physical Properties of milk Procedure: Collect different types of market milk samples and study the properties of milk. Boil the milk and note down the properties given in table 1 and record the observations
Ingredients; milk fat (cream)-12%, non-fat milk solids (skim milk powder)-11%, sugar-15%, stabilizer-0.2%, emulsifier-0.2%, flavors-a pinch Basic ice cream preparation: 1. Mix the ingredients 2. Pasteurization 3. Homogenization 4. Ageing (allowing to standby 24 hours at 4.440C) 5. Freezing (the mix is frozen at 5.5560c) 6. The freezing must be quick in order to prevent formation of large crystals. The ice cream is semi solid at this temperature. 7. The ice cream is finally frozen to a hard mass at about -30C.
In order to assess the quality characteristics of eggs the book reference values were taken for comparison
(Ref: 1997-2016 American Meat Science Association) The methods used for cooking meat can be divided into two groups: 1. Dry heat methods 2. Moist heat methods
Poultry meat-50 g for each method Cook the poultry meat according to the methods given in the table and record the cooking effects
Takes clean, washed and edible fish-50-100 g for each method of cooking. And cook the fish according to the methods given table and record the characteristics of cooked fish.
Procedure: Measurement of smoke point of given oils: Heat the given oils in a deep frying pan till fumes come out from oil. Record the temperature when the fumes come out and noted it as a ‘smoke point’. Cool the oil by keeping oil pan at room temperature. After cooling repeat the heating of same oils 2nd and 3rd time to measure the smoke point and record the observations
Pure sugar when heated melts at about 160-1800c. at about 2100c sucrose loses water and becomes caramel.
Sensitivity-Threshold tests Sensitivity tests are conducted to assess the ability of individuals to detect different tastes, odors and feel the presence of specific factors in.
Formulation & method of bread making Baking is an exact science that requires precise measuring and accuracy. Accuracy is crucial in baking because most baked products are made from the same basic ingredients: flour, liquid, fat, sugar, salt etc. the difference between baked products are often the proportion of each ingredients in the formula. If the proportions are off, you will end up with a different product or an unacceptable product.
Drying is one of the oldest methods of preserving food. It is usually accomplished by the removal of water. Dried foods are preserved for long storage time because the available moisture is very low, so that the micro organisms cannot grow and enzyme activity is controlled. It is done by many methods. 1. Sun drying 2. Using mechanical dryers.
Selection fresh fruits/frozen stored fruits/chilled fruits/fruit pulp/sulphited fruit. Wash them to remove the dairt, dust, stems, leaves, stalks, undesirable portions.
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food’s texture and flavor. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs.
Yogurt is a fermented milk product that contains the characteristic bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. All yogurts must contain at least 8.25% solids not fat.
The RTS beverage was prepared by using freshly prepared carrot juice, sour orange juice, water and sugar as per FPO specification.
Afreen S.M.M.S. Premakumar K., Inthujaa Y. (2016). “Preparation of Ready-to-Serve (RTS) Beverage from Carrot with Sour-Orange Juices. International Journal of Innovative Research in Science, Engineering and Technology; Vol. 5, Issue 2. American Meat Science Association 1997-2016. Avantina Sharma (2019). Text book of food science and technology, 3rd edition; CBS Publishers and Distributors Pvt. Ltd.
