I just want you guys to do the discussion part of my lab report. I have done the rest.
Introduction: for this experiment, it can test what kind of food quality are good for food production and type of methods can be used in food companies. The overall aim for experiments can help to understand food structure and functional properties as well as determining analytical methods in food analysis. Furthermore, this report will suggest how to make new food products from the coagulation factors in soymilk. Variation Sensory evaluation of egg white foam (appearance and texture) Egg white foam PH Foam stability (drainage in ml) Group 1: foamy peak Very bubbly/lots of little bubbles / very foamy/ thin texture 9.40 1.8ml Group2：soft peak White/ slightly bubbly and matte/soft peaks foam/slightly fluffy/light/sticks to spoon 8 0.7ml Group 3 and 4: stiff peak Groups 3/stiff peaks/holds shape Group 4: fluffy, white, soft GROUP3: 8.95 GROUP4: 9.13 Group 3:1.6ml Group 4:1.8ml Group 5: dry stage Not much soft/ foamy 8.9 0.2ml Discussion: for the foam stability dry stage is the most stable one, stiff peak for group 4 and foamy peak is the most unstable one. For egg white foam PH, soft peak is the lowest basic and foamy peak is the highest basic. Generally, the stability increases as a beating time increases and PH decrease down the table. This is due to the decrease of air bubble size. for this experiment have 5 different variation. foamy peak and soft peak both have bubbly, this is because egg whites can wrap and retain air and excessive the egg white solution will produce the higher concentration of a little bubbles as well as the resulting is much more unstable. Bubble elasticity decreased because of the instability. (LOMAKINA K., MÍKOVÁ K. 2006). The aim: To determine the effects of beating duration and additives on egg white foam stability and sensory properties in the manufacturing of meringues. Variation Sensory evaluation of meringue foam (appearance and texture) Meringue foam PH Foam stability (drainage in ml) Bite strength (peak force kg) Sensory evaluation of cooked meringue (appearance and flavor) Group1: sugar Smooth/ thick and creamy texture /stiff 8.91 0ml 0.0036 Soft top/ edges slightly crispy/ very sweet/ sticky Group2: salt White/ very glossy/shiny/ very smooth/soft peaks formed (don’t fall over 6.4 0ml 0.0059 Fluffy and foamy—chewy after chewing in mouth Slightly sweet/no salty taste/brown outside/very white and fluffy inside Group3: cream and tar tar Smooth/shiny/ white/ held shape 7.72 0ml 0.00595 Light in colour/ darker crispy edges/sweet chewy inside Group4: egg yolk Orange tint/ slightly foamy/ liquid texture 8.31 0.8ml 0.33 Golden colour/ sweet/ crispy texture Group5: aquafaba ( egg replacer) Very thick and white 6.12 2ml 0.0882 Very sweet/ crunchy from outside/ soft from inside Discussion: this table shows the PH in group 1-sugar is the highest and group 4-egg yolk is closed behind, PH in group 5-aquafaba is the lowest, it was only 6.12. This result shows that beating egg white is more alkaline and beating aquafaba is more acid. Test of emulsifying properties showed more stable emulsions produced by centrifugated aquafaba compared to egg-white based emulsions. (Tina F., Claus H,2019). The aim：the table shows the 5 different group variation when they add addictive. Then, it can get different appearance and texture. Also, 5 experiment with different items add. Variation Yield% Sensory evaluation(appearance) Sensory evaluation(texture) Sensory evaluation(flavor) Group1：cow’s rennet in fresh cow’s milk 12.7% Crumbly White creamy colour Fluffy Dry Soft Crumbly Plain Group2: cow’s rennet in reconstituted cow’s milk 47.7% Off white/yellowish/watery/ slightly/clumpy Creamy Soft Jelly like Milky Creamy Taste Group 3: cow’s rennet in fresh milk + additional stirring 20% Clumpy Off white in colour Soft Scrambled eggs like texture Bouncy Creamy Milky Bland Group4: vinegar in fresh cow’s milk 5.1% Fluffy Tofu like Soft Smooth bouncy Milky Creamy Group5: magnesium sulphate fresh soy milk 13.47% Watery Granule Watery Liquid Some coagulation A bit salty Powdery Discussion: cow’s rennet in reconstituted cow’s milk in group 2 of yield% is the highest, it means in this process, it forms the most cheese. But this appearance looks not very good. It’s a bit yellowish and watery as well as clumpy. Vinegar in fresh cow’s milk is the lowest, it produces the least amount of cheese and have a good appearance, very fluffy and looks like tofu. The yield of Group 1 and group 5 were similar, respectively are 12.7% and 13.47%. for the group 1, the appearance looks crumbly and fluffy. Then, the texture is dry and soft. Furthermore, the flavor is simple and plain. For the group 5, the appearance is watery and granule. Then the texture is a bit liquid and some coagulation. Aims: To determine the factors that affect coagulation of protein in milk or milk alternatives, as used in cheese making. Variation Treatment Cooking Time Appearance Texture Flavor pH of cooking liquid Colour and lightness of cooking liquid (L*a*b) carrots Water 5.00 Orange Soft Sweet 7.31 L:53.16 A: 0.58 B: 13.56 Double cooking time 10.00 Orange Soggy Slightly sweet 7.00 L: 54.91 A: 1.31 B: 13.57 Alkaline Water 4.00 Darker orange Mushy Flavorless 10.07 L: 31.16 A: 5.00 B: 19.17 Acidic Water 10.30 Lighter orange Firm Sour 4.07 L: 3.47 A: 0.41 B: 4.89 cauliflower Water 4.00 White Tender Normal 7.85 L: 47.49 A: 0.07 B: 2.17 Double cooking time 8.00 White Very soft Has more flavor 7.75 L: 50.41 A: 0.05 B: 2.61 Alkaline Water 6.30 White Very soft Flavorless 9.80 L: 53.67 A: 0.82 B: 3.62 Acidic Water 6.30 Pure White Tender sour 4.40 L: 56.05 A: -2.58 B: 10.07 broccoli Water 8.18 Bright dark green Firm stem Bland 7 L: 52.51 A: -1.18 B: 8.37 Double cooking time 16.20 Dark vibrant green, pale florets Soft Mild taste 6.94 L: 50.28 A: -1.53 B: 10.03 Alkaline Water 6.00 Vibrant green Falls apart when touched, very soft Melts in mouth, subtle off taste 9.94 L: 49.83 A: -3.79 B: 18.11 Acidic Water 6.30 Dark green/olive brown color, very pale stems Hard firm stalks Bitter, tangy taste 4.35 L: 57.66 A: -0.77 B: 5.11 Beetroot Water 10.30 Red Smooth, tender Mild, slightly sweet and earthy 6.64 L: 22.47 A: 23.46 B: 5.92 Double cooking time 22.30 Deep red rich color Very tender, slightly soft Dull sweet flavor 6.01 L: 19.93 A: 9.66 B: -1.31 Alkaline Water 8.43 Very dark purple almost black, slightly brown and yellow Slimy outside, gritty and rough inside Sweetness between control and double cooking time 9.91 L: 19.64 A: 1.42 B: -1.16 Acidic Water 10.30 Rich and bright color, light and very pink Smooth, tender Slightly bitter, mild and earthy 3.93 L: 22.78 A: 14.84 B: -7.53 Red cabbage Water 7.10 Light purple Smooth Sweet 6.98 L: 22.67 A: 14.77 B: -11.18 Double cooking time 14.20 Dull purple Smooth Normal 6.04 L: 22.78 A: 14.84 B: -7.53 Alkaline Water 6.30 Green with hint of blue Mushy, soft Subtle 9.09 L: 21.98 A: 2.65 B: -1.20 Acidic Water 9.53 Pinkish Smooth, slimy Tangy 4.60 L: 25.45 A: 26.03 B:-4.14 The aims: to examine factor that affect texture and discoloration of pigments in vegetables. Discussion: for this whole table the change of beetroot and red cabbage as well as broccoli are the most obvious. When the red cabbage cooking for first time, the test is sweet and appearance is light purple. Then, for the double cooking time the flavor become normal and the colour become dull purple. But the texture is the same in two times, both of them are smooth. For another part is compare the different between alkaline water and acid water. Using the alkaline water to cook red cabbage, the colour is become green with hint of blueand the taste is very subtle as well as texture is mushy and soft. For another, put red cabbage in acidic water, the color become pinkish and the taste become tangy. For the first to cooking beetroot, the colour is red and the flavor is Mild, slightly sweet and earthy as well as texture is smooth and tender. But when cooking it for double time, the colour become deep red and the texture is soft and tender. For another part, when put beetroot in alkaline water, the colour becomes Very dark purple almost black, slightly brown and yellow as well as the texture becomes slimy outside and rough inside. Furthermore, the acidic water makes beetroot color become very bright pink and the taste become slightly bitter. Recommendation: using the doymilk to make cheese how to get the coagulation. moisturizers that contain soy milk extracts, it can help people's skin to be hydrated for a long time. The skin becomes much softer and supple. Using a soy moisture is a great way to relieve dry skin, as the cream penetrates water under the skin, providing the skin with plenty of nutrients and moisture. also, All extracts of the cream has obvious anti-wrinkle function, there are many examples with this function, for example, there are many cosmetics companies are developing cream about all extracts, the following reference can support this idea. (Reference).Because soy essence can soften the flaky and patchy on the face. Also, the soybeans have rich in collagen, when woman get into menopause, there is a lot of collagen loss in the body and face, so if a woman uses a cream with soy milk extract, this can make their face look more elastic and vibrant. Because, creams containing all-seen extracts can supplement the face's collagen. (Reference) Conclusion: Reference 1. http://vkool.com/benefits-of-soy-milk/ 2. https://www.dermatocare.com/blog/9-benefits-of-using-milk-on-skin--know-from-dermatologist 3. https://www.sciencedirect.com/science/article/pii/S0268005X18321349 4. https://pdfs.semanticscholar.org/686b/fb9d81adb67b881b2cec9d689df80a80faeb.pdf 5. HSN106 Food Fundamentals 2019 Assessment Task 1 - Laboratory Report 1 Submission overview Laboratory report 1 due: 11.59pm 23rd August 2019 (week 6). Submission: via HSN106 CloudDeakin dropbox. Word count: 1200 words. Weight: 35% of overall grade. Presentation: Word document or PDF document. Note: Word count and student ID must be provided