HSN106: Food Fundamentals - Gelling Agents - Food Safety Assignment Help

ASSIGNMENT TASK:

Laboratory Safety and Housekeeping

• All users of the laboratory must have completed the prerequisite safety unit
• Students must follow instructions from lab manual, demonstrators and technical staff
• Note the location of emergency exits, evacuation assembly point, first aid kit, EpiPen, fire
extinguisher
• All users must wear Personal Protective Equipment (PPE) in the laboratory, i.e., lab coat (at all times), and heat resistant gloves or pot holders (when handling hot items)
• All users must wear closed toe shoes and tie back long hair
• Personal belongings are to be kept in lockers
• All users of the laboratory are expected to use care with equipment
• Work in the laboratory is to be well-organised and carried out in a clean and tidy manner
• Spills are to be wiped up immediately and all work areas are to be cleaned after use, e.g., sink, stove, utensils, equipment
• Minimise the transfer of hot liquids

TASK:

Experiment 2.1: Gelling agents

Introduction
Gelling agents are food additives that are used to thicken, stabilise or solidify a liquid mixture. They are usually made of gums (polysaccharides) produced by plants or bacteria but can also be made of protein. Gums act by creating lattice-like structures within a liquid phase, which stabilises the mixture preventing separation. It is important to assess the viscosity of a gel so that it is suitable for a specific food. For example, if gels are used to make jam, assessing the viscosity of the jam will ensure that it is not too runny and not too solid. Viscosity can be measured using a viscometer.

Aim
To determine the thickening properties (insert your variation from step 4 here) as a gelling agent in jam.

Methods
1. Why was the jam cooked until the temperature reached 105°C? Insert your answer here.

Results
2. How did the physical qualities (viscosity) and hedonic ratings (liking) of your group’s variation compare with the other groups?
Insert your answer here. Figures and tables are optional.

Discussion
3. Why did your group’s gelling agent affect the gelatinisation of the jam in the way that it did? Insert your answer here.

4. Do you think the sensory qualities of your group’s jam were acceptable? Why/why not?

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