Results Table 5.1- Evaluation form Cooking Time Appearance Texture Flavor Cookies 353 flaxseed 12 min -very coarse /clumpy Lighter brown -chewy, grainy and dry -sweet, bitter aftertaste 923 Inulin 14 min -moist & brown color -soft, melts in my mouth -sweet 576 Psyllium husk 11 min -Golden brown -good consistency -air, flaky (outer layer) -smooth (inside) -Slightly less sweet than 923 948 Oatmeal Grands 17 min -firm -Cracker appearance -really grainy, and dry Sugary Muffins 583 flaxseed 20 min -evenly golden -brown-seed in samples -big air cells formation - slightly softer Slightly sweet and salty 374 inulin 20 min -brown -small air cells formation -fluffy. -crumbles in my mouth Same as #583 183 dextrin 20 min Lighter brown color -too spongy No flavor 658 Psyllium husk 20 min -brown color with darker brown strings on the inside -moist in the middle yet dry on the outside salty 285 Oat brand 16 min Darker cocoa -slightly soft but crumbles upon touch A little bit sweeter
Results Table 6.1 Pastry Variation Cooking time Color Flavor Tenderness: Rank 1-10; 1 least tender, 10 most tender 1a. Shortening 7min, 30s -light yellow - floury 5 1b. Lard 10 min, 20 s -off white -greasy 8 1c. Margarine, stick 16 min -golden brown - creamy 4 1d. Butter 7 min, 48s -brown all over yet a little yellow color on the inside - airy and flaky 4 1e. Vegetable oil N/A 1f. Soft tub margarine 12 min, 30 s Caramelized brown throughout -fatty flavor 5 1g. Reduced fat margarine 15 min -lighter brown Less buttery 6 2a. Whole wheat flour 19 min -darker brown -grainy 5 2b. Bread flour 13 min, 26 s - evenly brown -salty 5 2c. Cake flour 17 min - shiny lighter brown - floury 8 2d. Oat flour in -Just brown - whole grain -Cant grade it, it crumbles within touch
precautions need to be taken when making cottage cheese with rennin because the curd can become too hard since rennin is used to primarily make hard cheeses. Following the curdling process is the action of cutting the curd and reheating. This next step aids more whey and water to be omitted from the cheese curds. Even though we want to omit the whey from the curds, the whey does have some nutritional properties. Whey contains lactose, B-vitamins, minerals and protein. Whey can also be used for texturing in different food products wanting to be lower in fat because whey protein concentrate can produce a mouth feel similar to fat infused products. Furthermore, it can provide viscosity and stability in such products as well. Throughout this lab, I noticed that the best cottage cheese was the one that contained the whole milk. The milk fat contributed significantly to the mouth feel, firmness, adhesiveness as well as flavor. It had a very rich milky flavor that cottage cheese is characterized for. Compared to all the different type of fat on table 7.1, whole milk had the richest flavor and had a smooth tenderness. Whereas non-fat milk had a dry, really chewy texture which was not appealing to my palate. Based on the instruction provided, ricotta cheeses do not required double heating since acid will bring K-casein to the isoelectric point which will prevent the micelles from precipitating. In ricotta cheese making, the solubility of the protein in acidified whey is reduced. Heating this product denatures the proteins causing it to precipitate out of a fine curd (“Ricotta making illustrated, n.d). The overall product on these different ricottas was a little bit tart in comparison to the cottage cheese as seen on table 7.2. They had a pastier product; however, both types of cheeses still conserved the milky flavor that is characterized for. The ricotta cheese tasted a little bit tart than the cottage cheese. You could taste the milk more in the ricotta cheese than the cottage one. Ricotta cheese was more pasty and smooth than the
c. Non-fat milk 400 ml -milk diluted -unsweetened -no flavor -sticky and d. Soymilk 450 ml -slightly sweet -wheat flavor -too runny Table 7.2 Ricotta Evaluation Type of Whey / Milk Flavor Tenderness e. Whole milk -tartest of all -smooth throughout f. 2% milk - milky and a bit tart -less soft than whole milk g. Non-fat milk -slightly bit tart - really stretchy -a bit crumbly h. Soymilk -bland Really pasty References Crystallization. (2012). Retrieved from http://food.oregonstate.edu/learn/crys.html Description and Composition of Flax (n.d).Retrieved November 1,2014 from Freeze Thaw Starch. (n.d.). Retrieved November 05, 2014, from http://www.cooperativepurchasers.com/Ingredients/Starches/Freeze-Thaw-Starch.html Inulin.(n.d). Retrieved October 30, 2014, from Irvin, J. (n.d.). How do different fats affect baking. Retrieved December 1, 1999, from