NUTR 405 Lab Test
Market research find a
"Gap" in the market where a new product should fit
States of Water in Food
- Free Water - Bound Water - Trapped Water
Determine total protein content in food
- More sophisticated methods (high performance liquid chromatography) can determine individual AA
Total kcal
- kcal from fat - kcal from sat fat - total fat - total sat fat - total mono and poly - Cholesterol - Sodium - Potassium - CHO - Fiber - Sugar alcohol
Pure Water =
1.0
Triangle Probability
1/3
FDA interested in method that is based on amount of FA in
100g of food - Fats are SOLUBLE in ORGANIC SOLVENTS - Insoluble in water
BRIX
1g sucrose in 100g solution = 1 degree BRIX
RE must be less than __%
5% or 5
Food rich in FRUCTOSE must be dried at
70 degrees C or lower
Natural Foods up to
70% water
Expressed as Ratio
<1.0
How to calculate moisture
(Amount lost / original wet wt) x 100 = % moisture
How to calculate Ash
(Dry wt./organic wt) x 100 = %Ash
CV =
(SD/x) x 100 - How much your data points DEVIATE from the mean
How to Calculate Lipid Content
(Weight of Lipid extracted / sample wt) x 100 = % fat
RE -
(x-true/true) x 100
If your data has a normal distribution (bell-shaped curve) you can assume
- 68% of data falls within 1 SD of the mean (34% on each side) - 95% of data falls within 2 SD of the mean - 99% of data falls within 3 SD of the mean
Dumas Method
- 900 degrees C - Combustion gases over COPPER OXIDE - Reduction NO2 -> Molecular N - Purification - absorbers remove all interfering constituents - Detection - thermal conductivity detector measures remaining N - Conversion factor
Conducted w/ Official Methods
- AOAC - Assoc Offical Analytical Chemists - AACC - Amer. Assoc. for Clinical chemists - AOCS - American Oil Chemists Society
Types of Legislation Pertaining to Foodstuff
- Agricultural - Processing - Marketing - Product: Grades, use of GRAS products, NFP, Labeling
Direct Measurement Methods
- Chromatrographic and Electrophoretic methods - Chemical methods - Titration Methods - Enzymatic Methods
>1 acid in EVERY KIND OF FOOD
- Citric, malic, tartaric - Shelf life/preservation - Taste/texture - Red and green food coloring affected by acid content
Product Grades
- Commodities grades - SOI for produce and other products - Restricted use of additives and ingredients
Goldfisch Method
- Continuous - Gold Standard
Food Quality and Moisture
- Crystallization in jams and jellies, or liquid sugars for HFCS and concentrated juice have specific BRIX
Examples of Emulsifiers
- Egg yolk (lecithin) - Soy beans (soy lecithin) - Pectin - Glycerides
More Types of Product Development
- Evaluating functional and sensory properties of new ingredients or formulations - Assessing consumer preferences - Locating and evaluating packaging alternatives - Testing the shelf life of a product - Nutritional Labeling - Support your product with analytical and chemical testing
Recipe Formulation
- Finding a starting recipe - Alter an ingredient or method 1 variable at a time - Test the recipe - Retest - End prototype should be stabilized
5 Forces that drive new food product development
- Food product life cycles - The desire for growth/profit - Consume profiles constantly changing - New technologies/knowledge - Changes in government legislation
GAP analysis exercise
- Grid is drawn - Study all categories available in marketplace - Note gaps - Products or categories of products that are NOT available - When the grid is filled with data from the market place, ideas for new products may be revealed by empty space on grid
Primary Characteristic of Food
- Hardness - Springiness - Adhesiveness - Cohesiveness
Functional Ingredients
- Health promoting - Flavoring - Salt reduction - Satiety - Protein - Fat - Plant Sterol - Fiber
Specific location of sample collection
- Homogenous pop vs. heterogenous pop - Written protocols from AOAC - how to sample a product - i.e. plug 2 cm into top/side/bottom of bag
Carefully designed experiments are critical because:
- Interactions of ingredients are not predictable - Ingredients can dictate process - Process can alter ingredients and ingredient interactions
ALL METHODS
- Involve HYDROLYSIS of the ESTER BOND between the FA and the GLYCEROL - Extraction of fat from the food by ORGANIC SOLVENT
Determining the Effect of Treatment
- Is there a significant difference between samples? - Determine p-value
Systematic Errors
- Look at methods - Predictable - produce results consistently inaccurate - Always affects the results in the same predictable direction - Affects Accuracy
Random errors
- Look at the machine - Unpredictable - produce random results - Causes HIGH VARIABILITY/LARGE SD among measurements - AFFECTS PRECISION
Gross Personal Errors (Blunders)
- Look at yourself - You mess up while measuring - Easy to ID and eliminate by repeating measurement again
Recommendations for minimizing error in moisture methods
- Lots of samples for better average and statistical power - Caution when labeling and mapping samples - Practice using balances for highest accuracy - Promptly place samples in moisture controlled environment to prevent sorption
New Form or Size
- May require a factory to purchase new packaging equipment - Putting a sauce into a powder or coffee into Via instant coffee - Adding convenience with a new form of an old product - Land O Lakes butter 1/2 stick size
Test Recipe
- Modify in same fashion - Test again - THIS IS RECIPE EVALUATION STAGE - At the end prototype should be stabilized
Kramer Shear Cell
- Multi-bladed fixture designed to produce shear stresses in a specimen that relates to FIRMNESS - Most commonly used for fruits and veggies, but can also be used to evaluate meat cubes and suggest
Humans
- Not great instruments - Not good at quantifying sensations - Not good at remembering response - Poor absolute measures - Easily distracted by other stimuli
Panelist Screening
- Not sick - No smoking before - Not full - Use product - Make sure you panelist is representative of your target group
Relevance for measuring LIPIDS
- Nutritional information/labeling - Lipid oxidation - Physical characteristics of foods - Food quality
Relevance of Ash Analysis
- Nutritional labeling - Quality of raw products - Microbial stability - Nutrition - Processing
"New" Meaning
- Product has NEVER BEEN MANUFACTURED by that company - Product has NEVER BEEN DISTRIBUTED by that company - An old established product manufactured by a company is introduced into a GEOGRAPHICALLY NEW AREA by that company - An old established product manufactured by a company is introduced in either a NEW PACKAGE or a NEW SIZE FORM - One with a NEW FUNCTION
Ranking
- Ranking has no control to base your rank off of - Rank according to intensity of characteristic you've been asked to ID - i.e. sweetness of a drink, or sourness of a candy - NO TIES ALLOWED - Not given a numerical value
Types of Tests Used to Measure Physical (Textural) Properties
- Response to uniaxial force - Tension - Compression - Bending - Shear penetration - Torsion/Twisting
Sampling Plan should include
- Sample size - The locations from which the samples should be selected - The method used to collect the sample - The method used to preserve them prior to analysis
Rheologically Measuring Food (3 Reasons)
- Sensory qualities - Textural needs - Processing demands (how to create the product)
Goldfisch Methods
- Solvent Extraction: Solvent (ethyl ether for us) from a continuously boiling solvent source flows over the sample held in a sample thimble. Fat content is measured by weight loss of the sample or by weight of fat removed. - Ethyl ether, petroleum ether, hexane, or methylene chloride are common solvent - Extraction times range from 4-16 hrs - Sample is weighed, mixed with sand to increase surface area, and dried in a forced air oven. - Lipid is extracted by the solvent - Solvent is removed by evaporation or under reduced pressure, then dried at 100°C for 30 min.
Flavoring
- Spray dried - Super fruit - Natural extract - Enzyme modified dairy ingredients (LacTaste)
Approach based on 2 assumptions
- That CHO don't contain N - Nearly all N in our diet is present as AA's
Choice of sampling plan should depend on
- The purpose of the analysis - The nature of the population and sample - The nature of the test procedure
Method used to collect sample
- Tools used - Random vs.systematic vs. judgement sample - In order to make test reproducible - "Methods" section in manuscript
Lipids are a diverse group of compounds
- Tri, di, monoacylglycerols - Free fatty acids - Phopholipids - Sterols - Carotenoids - Vit A and D - All triaclyglycerols are esters of glycerol and three FA molecules, each FA can have different change lengths, branching, unsaturation, and position on the glycerol molecule
Improving existing products
- Using alternative ingredients to improve product shelf life - Standardizing existing formulations and process for quality and cost control - Identifying solutions to existing problems with product quality and shelf life - Developing consumer preparation instructions that optimize product quality and yield
Trend in eating preferences
- Vegetarianism - Obesity - Environmentally - Ethically - Socially - Religiously - Organic - Recyclable containers
Repackaging
- Washed and pre-peeled fruits and veggies - Steel to aluminum cans - Plastic squeeze bottles from glass - MAP packaging to extend shelf life
Physiochemical Analysis
- Water activity - pH
Why lower acidity (increase pH)?
- b/c acids reduce sweetness and increase tartness of a food - Acids can cause heartburn in some individuals - There are some acid loving microorganisms...so lowering the acidity will retard their growth. - Lower acidity can, in some foods, increase gel strength. - Brined food need lower acidity during brining process so the proper microorganisms can properly ferment the foods
Oil has Moisture Content of
0
1905 Standard Weight and Measures
0 Standard serving sizes - Rounding nutrient content - kcal (total and from fats)
More significant t-test
1-tailed
SAMPLING STEPS
1. Determine Sample Size 2. Determine specific location of sample collection 3. Method used to collect sample 4. Method used to prepare sample 5. Methods used to preserve sample 6. Sample Identification
Sampling Plan
1. Determine Sample Size 2. Determine specific location of sample collection 3. Method used to collect sample
Development Process
1. Ideation Period - Market place analysis (GAP analysis) 2. Development of the Concept - Recipe formulation/ingredients - Processing - Packaging 3. Commercialization of the product
Paired Comparison
2 samples, are they the same or different - Simple: are they different? Use a binomial table - Directional - panelist chooses the sample that has the GREATER amount of a single characteristic. i.e. which is sweeter, saltier? Use binomial table
2-tail
2 tailed - Has less power to detect difference...so if you DO find a sig difference with a 2 tailed test, it more significant than if you had done a 1-tailed test! Say you want to sweeten a batch of yogurt w/aspartame vs. a batch w/sweet & low...you don't know which one people will choose as sweeter. You run a test and collect data and get averages for both. Since you don't know which way the data is going to go, choose a 2-tailed test...this will determine if there is a "significant difference" between the two averages in either direction.
Storage solution level should be
2cm below the the saturated KCl solution level in the electrode in order to prevent diffusion of storage solution into the electrode
Standardize using at least
3 buffers
Probes moves toward sample at about
3mm/sec
Kramer Shear Cell
5 or 10 blades - Shear and compression of cereals, pickles, fruits, peas, beans - Plates come down and shear through the food for more variable samples - Used for UNEVEN SURFACES - Gives you average in grams of 5 different blades - Used for food that is not completely flat
If the probability of the change you see is LESS THAN __%, then you can say you have statistically significant data, because you are 95% certain that the difference you see was due to the treatment
5% (.05)
Jones Factor for Wheat Flour
5.7
Other than fruit, want sugar to be less than
50% of CHO Protein Vitamin A, C Ca Iron
Start with
5g, then look to see if fill probe and sample contact is contained before the test commences
Nitrogen Conversion Factor
6.25
Zeros to the LEFT of the decimal point and RIGHT of the digits are USUALLY (but not always significant)
700. = 3 sig figs
Fruits and Veggies up to
95% water
Less bacterial growth occurs at Aw levels <
<0.85 Aw - FDA Model Food Code
Two servings is ref amt
<100g - Must be over 200% of the ref. amt.
1-tail
A 1-tailed test has more power to detect significant difference than a 2-tailed test. Use a 1-tailed test if you're confident in which way the data is going. So say you're comparing blood lipid levels in a control group vs. the fat shake group. You're SURE the lipids are higher in the fat shake group (maybe b/c you just looked at the results and could tell they were higher...but are they "statistically significantly" higher?). So, we are confident their mean lipid level will be to the right of the mean control group's. If you run your t-test as a 1-tailed test you place all probability (5%) into one tail of the bell curve. This creates a stronger test...and you can say with MORE confidence that it was statistically significant (if you get a p-value less than .05!).
Added Value
A characteristic that a new product has that makes it more desirable - Improved stability - Improved functionality - Better color - Better texture - Better service - Better convenience
Compression
A force acting a perpendicular direction TOWARD the body
Variable
A property that can be measured on a continuous scale
Creative Products
A rare, never seen before product - Usually requires extensive research and development - Can be COSTLY - May require new plant and equipment - Requires creativity - Will require total revision or marketing and sales forces - Risk of failure is HIGH - Example - Pop rocks, Stevia, Golden rice
Estimate
A value that approximates the entire population - Want the best estimate (Bestimate)
Golden Rice
A variety of rice products through genetic engineering to biosynthesize beta-carotene (precursor to vitamin A). The goal of production was to introduce rice to areas with a shortage of dietary vitamin A. Differs from its parental strain by the addition of thee beta-carotene biosynthesis genes
pH meter measures not the H+ concentration, but
ACTIVITY - as all other ion selective electrodes do
Sulfur dioxide does
ALL 3 - Antimicrobial and antioxidant - Enzyme blocker
____ water has properties of free water
Absorbed/Trapped
Tartaric acid
Abundant in grapes
Base
Accepts protons
Carbs can be classified
According to the number of monomers they contain as: monosaccharides (ie. glucose, fructose, galactose), oligosaccharides (polymers of <20 monosacch's) or polysaccharides (polymers of >20 monosacch's). If the CHO has molecules covalently attached to proteins = glycoproteins, or if the CHO is covalently attached to lipids = glycolipids. Digestible CHOs provide energy,
How close is our measured value to the TRUE VALUE?
Accuracy
Heterogenous samples will not
Accurately represent the population
Preservation
Acidic food rely almost entirely on reduced pH for preservation
Super fruit
Add fruit flavoring to your beverages or food products like blueberry, ace, goji, pomegranate
Tomato Puree
Adds thickness and flavor
Brittle food are never
Adhesive
Outside the Marketplace
Advances in science and technology, nutrition knowledge, review of food/cooking or scientific literature, exposure to new sources of raw materials, new govt food legislation - Competition, Food conferences, exhibits, trade shows, print media, journals, magazines
Marketing
Advertising claims for health benefits - No misleading claims for product function - Restricted advertising for children (in some countries)
Sugars (Thickening/Binding)
Agar Carageenan
Food Products and the Law
All food product development must be compliant with laws and regulations to ensure consumers are provided with wholesome & safe foods, & with information regarding the content of the food
A large package must provide
All of the information - Smaller label provides some of the info in abbreviated form
Sig Figs Rule #1
All zeros to the left of the digits are place holders and are NOT considered sig figs - 007 = 1 sig fig
Emulsifiers
Allow two liquids to blend that are normally non-mixable - Stabilizer that holds foods together
Not all N in foods is found in PROTEIN
Also exist as free amino acids, nucleotides, creatine, choline - NON-NITROGEN PROTEIN NPN - Therefore N content of proteins varies from 13-19% - Conversion factor becomes 5.26-7.69
Reference Amounts
Amount generally consumed per eating occasion. There is a reference amount table in the CFR (RTE Breakfast Cereal, Plain: 40 g; sweetened 55 g). Used to determine serving sizes. Common household unit (closest fraction) or piece count, followed by actual gram weight
Mineral Content =
Amount of SPECIFIC inorganic component present within food (Ca, Na, K, Cl)
Can determine the trends in what people are eating by
Analysis of purchases through universal product codes - Tells what sells well
Mass produce
And test product to ensure that it still meets the standards you set in the ideation and development states
Preservatives (3 Types)
Antimicrobial Antioxidant Enzymatic Blocker
Contrast
Any stimulants will be judged more intense in the presence of the weaker stimulus - i.e. Spicy
Can use TM or SM
Anytime you want to take notice of your claim
When stabilizing ask the following:
Are products: - Formulated and processed to be physically, functionally and microbiologically stable over a prescribed shelf life - Prevent microbial spoilage - Minimize nutrient losses - Accomodate typical deviations in raw materials and processing conditions - Withstand typical distribution and handling stresses - Tolerate major deviations from cooking instructions
Muffle furnace tells us
Ash if food sample - Not type of minerals/vitamins
Puncture and Penetration
Assumes the sample being tested is of larger surface area than the contact area of the probe in use - Sample larger
Compression
Assumption: The sample being tested has SURFACE AREA EQUAL to or SMALLER than the diameter of the probe - Sample equal or smaller - Does not break into the food - Food has same physical properties after testing
Plan ONE variable
At a time - Planed experimental design to change ONE variable at a time - Allows understanding of changes both good and bad
End of Scale effects
Avoid the ENDS of scales - Mentally reserving those spots
Bacterial growth can be inhibited at specific
Aw levels - if Aw too high, microbes grow = spoilage
Acidity helps preserve food through
BUFFERING - As it keeps food from deteriorating due to exposure to OXYGEN, LIGHT, HEAT
Microorganisms such as
Bacteria, mold and yeast multiply at higher WATER ACTIVITY (Aw) levels - Microbial Stability preservation techniques consider water activity
Remember for many food product sampling plans have already
Been developed and documented by various organizations which authorize official methods - AOAC
Development of Product
Bench Top Prototype Formulation - Ingredients/Recipes Processing Packaging
Oats have
Beta-glucan - Lower cholesterol
For some foods textures make a negligible contribution to overall quality
Beverages and thin soups - MINOR ROLE
Data Handling
Binomial Tests for Sensory T-tests in excel
Environment
Booth area Separated Lighting Temp Air Control Positive pressure No cologne Aroma Control
Secondary Characteristic of Food
Brittleness (fracture force) Gumminess Chewiness Fracturability
Texture Measuring Devices
Brookfield Viscometer Bostwick Consistometer Adams Consistometer Texture Analyzer
Caking and Clumping
Brownie mix needs to stay in powder form - Packaging inhibits moisture getting in
Total concentration of lipids
But not type of lipid presents
Retailers use knowledge of
Buyer's behaviors to attract customer - Better research techniques on customer and consumer behaviors and emotions - Food manufacturers successfully developing products based on this knowledge
Composition of Food (1990 FD&C)
By law, a nutrition facts panel must list ingredients and details about a food's nutrient composition - The common or usual name of product - The name and address of manufacturer, packer, distributor - Serving size - the net contents in terms of weight, measure, or count and quantitative amount of each nutrient required - %DV for all except sugar, protein and footnote of DV should have with 2000 kcal diet
Texture Analyzer
Can measure how a sample responds to a compressive force or a tensile force - NON-oral (non-human) assessments of cutting, fork penetration, chewing, crispiness
How do we collect info from customers/consumers?
Censes Data Rewards/membership cards Trends Polling/Surveying (telephone/mail)
Mean
Central Tendency - The best estimate of the true value obtained from experimental measurements - If data is RANDOM and NORMALLY distributed - May not be the true value (if not accurate)
Manufacturers often reformulate their products in response to
Changes in the price of ingredients, availability of usual supplies or government or consumer demands for reduced sugar, salt or fat, or the omission of "chemical preservatives"
Goldfisch Disadvantage
Channeling of the solvent can occur, i.e., the solvent may preferentially take certain routes through the sample and therefore the extraction is inefficient.
Potentiometer Recommendations
Check regularly Store in correct storage solution (KCl) Never let storage solution run out! Can ruin electrode
Bound Water
Chemically Bound - Water molecules that can't be removed easily and don't behave like liquid water - NOT free to act as a solvent for salts or sugars - Can only be frozen at very low temps - Exhibit no vapor pressure
Toxic Compounds
Cholesterol oxides - Lot of packaging methods aimed at preventing this type of oxidation
Enzymatic blockers
Citrate - High acidity (low pH) inhibits enzymatic activity - Blocks ripening process
__ tells us how precise our measurements are
Coefficient of variatION - PrecisION
In order to consider your data reliable, your ___ ___ ___ must be less than 5% (.05)
Coefficient of variation
Protein
Collagen Egg whites - binder Gelatin
Dumas Method
Combustion -> Reduction -> Purification -> Detection - MUST FASTE than Kjeldahm - 4 mins vs. 1-2 hours
Both Protein Methods
Combustion methods that measure total N
Labeling
Conc. and type of minerals present in a food must be listen on label (especially if toxicity issues involved)
Product Development
Considering the attributes of a product as it is developed in order to produce desirable characteristics - Palatable or comparable to existing product - Taste/flavor - Add include nutrient w/o altering perception of the food - Color/texture is matched to comparable product - Ensure flavor or any other desired attribute is not compromised when changes are made to storage, packaging, shelf life
Wire Cutter
Constant contact area with sample - Firmness/Spreadability of butter - Consistency of cheese
Preference
Consumer Tests - Panelists liking or choice or pleasure associated with food product - Simply indicates a measurement of preference - Expression or higher degree of liking, choice of one object over another, or a comparison of pleasantness to unpleasantness
Errors In Testing
Contrast Adaptation and Fatigue Expectation Central Tendency End of Scale Effects Halo Effects
What drives packaging/processing change?
Cost Shelf-life Environmental concerns Affects assembly line
Economic
Cost of many foods depends on amount of water - Water is inexpensive ingredient and manufacturers often try to incorporate as much as possible without exceeding maximum legal requirement - Chicken pumped with water INCREASES WEIGHT
>0.6
Could allow microbes to grow
Every fracture process involves three steps
Crack Propagation Final Fracture
Measures only ____ content of the 5 major components
Crude
Proximate analysis only gives us the
Crude measurement of each compnents
PRODUCT
DEVELOPMENT
pH does not measure acidity
DIRECTLY
High SD/variability indicates
Data points spread out over a large range of values
Low SD/variability indicates
Data points tend to be very close to the mean
Vacuum Oven
Decreases atmospheric pressure (by sucking the air out of a sealed environment) which increases vapor pressure
Labels may make optional statements about the food being
Delicious Good for you in some way Great value - Some of these comments are reliable, many others are based on less convincing evidence
Panelist Profiles
Demographics Use of product Purchase intent
Sample Size
Depends on variations within the population -Sample size - Cost of analysis - The of technique being use - Consult other literature to determine what is most appropriate - Or AOAC methods
Food Quality
Desirable characteristics such as appearance, flavor, mouthfeel and texture - All depend on type of lipids present
Goal of Ideation Period
Determine perceived need through market research
Equilibrium Relative Humidity
Determine when RELATIVE HUMIDITY in the environment is EQUAL to free water content/relative humidity (Aw) in the food product
Q-Test
Determines outliers in order to reject the problem data point
Relevance of Measuring Water
Determining Food Quality Food stability and preservation Microbial Stability Legal Requirements/Labeling - QC and QA - Flour 12-15% water Economic
Protein Analysis Relevance
Determining total protein/individual AA's - Investigation of FUNCTIONAL PROPERTIES - Nutrition Labeling
Analytical focuses on
Difference with a food product's attributes
Analytical
Difference/Discrimination Testing - Paired comparison - Triangle
Use of product
Do you drink chocolate milk? - If 4/10 people answer no, you may be able to conclude that nearly half of your sample size is not familiar with the product and therefore could not determine if some attribute was stronger than normal, or missing
Spray dried
Dorito - Spray dry tortilla chips with nacho flavoring
E
Easily prepared - Minimum # of steps in logical sequence to product appropriate end results - Simple to complex recipes - Ingredients are listed in the units of common use to enhance accuracy
E
Economical - Qualities of economy - Not always from budget standpoint - Also from human and material resources - Minimum and efficient human energy expenditure, use of dishes, utensils and appliances are appropriate
Chewiness
Energy required to chew a SOLID food to a state where it is ready for swallowing - Attribute is DIFFICULT to quantify precisely due to the complexities of mastication (shear, compression, tearing and penetration)
Gumminess
Energy required to disintegrate a SEMI-SOILD food product to the state ready for swallowing - Related to foods with LOW HARDNESS levels
Changes in Government Legislation
Ensure a safe food supply - New Zealand passed legislation requiring cow to be sanitized with iodine before milking in order to increase the iodine found in the milk - Trans fats banned / Super Sized sodas banned in NYC - Ensure the development of STANDARDS of COMPOSITION for foods - Maintain fair trade practices
Freezing, drying, heat treatments, chemical preservatives can be used to control
Enzyme activity and microbial growth
Ingredients
Every ingredient in a food product will influence the processing and the final characteristics of the finished product
Why hard to quantify sensory perception?
Every person experiences flavor differently
pH
Every water contains H+ ions - Measure the concentration of H+ ions in MOLES PER LITER - indicates acidity - Does not measure acidity DIRECTLY
Zeros to the RIGHT of the decimal point and LEFT of the digits are NOT significant
Ex: .007 - 1 sig fig
Q-Test Sample
Ex: 2,2,3,4,4,5,9 X1- X2: 9-5 = 4 W: 9-2=7 4/7= .57 n=7, so Q= .51 .57 >.51....so you can reject it.
Triangle Example
Ex: Coke switched from cane sugar to HFCS. Give 2 samples of cane sugar coke & 1 sample of HFCS coke. Ask panelist to ID the different sample.
Duo Trio Example:
Ex: diet coke vs. coke zero...give them diet coke first. Then give them diet and coke zero. See if they can match diet with reference diet. "Try to find the duo in the trio"
Reformulation Example
Examples: Coke vs. Coke Zero (a zero calorie formulation of regular coke that's suppose to taste like reg coke, where as diet coke is expected to have it's on flavor), or Flaxseed peanut butter
Methods rely on
Extraction of the fat from the food (by an organic solvent) - Weight the residing extracted fat - ALL METHOD involve HYDROLYSIS of the ESTER BOND between the FA and the GLYCEROL - Percent fat is calculated as a difference in weight from initial sample
Wet Ashing
FASTER THAN DRY, BUT MORE LABOR INTENSIVE - Primarily used for prep of samples for subsequent analysis of specific minerals. It breaks down and removes the organic matrix surrounding the minerals so that they are left in an aqueous solution. A dried ground food sample is weighted into a flask containing strong acids and oxidizing agent (ie. nictric acid, or sulfuric acid) and then heated until organic matter is completely digested...leaving only the mineral oxides in the solution. Takes only 10 minutes up to a few hours at ~350 C. The resulting solution can then be analyzed for specific minerals. More rapid than dry ashing but more labor intensive!
1 SD
Fall within 68% of data
2 SD
Fall within 95% of data
3SD
Fall within 99% of data
Satiety
Fiber and Fat - Protein
Nature of the population and sample
Finite or inline
Main property we want to test is
Flavor
Senses
Flavor Taste Appearance Odor/Aroma Texture/mouthfeel
Critical ingredient
Flour in a cookie - How would the product behave without that ingredient?
Affective Test
Focuses on whether panelists like it, and if they would accept/purchase it
Economic
Food industry doesn't want to use expensive ingredients - HFCS used in lieu of cane sugar or beet sugar because it is much cheaper to produce b/c of government subsidies
Standards of ID
Foods must have compositions which conform to government regulations
Lipid Oxidation
Foods which contain high conc. UNSATURATED lipids are more susceptible to lipid oxidation which can lead to formation of undesirable off flavors and aromas as well as potentially TOXIC compounds
Brittleness
Force at which material fractures - Related to the primary parameters of HARDNESS and COHESIVENESS - Brittle/hard foods have LOW cohesiveness
Hardness
Force required to COMPRESS a food between molar - Defined as force necessary to attain given deformation
Chip
Fracturability
Hygroscope measures
Free water vapor pressure coming off food product
Many ingredients have multiple
Functions (even in same food) - Citrate enhances tart flavor, buffers, and acts as a preservative
Loders Croklaan
Functions as fat but w/ less saturated fats - COUVA 850 NH - Non-hydrogenatd, non-temper, non-lauric coating - Greater levels of nutritionally positive cis-monounsaturated fats and PUFA than alternative coating fats - Used for confectionary and baking
Texture analyzer can measure texture of
Gels, Dairy products, Biscuits, Bread & Dough, Confectionery (pastries), Meat, Fish & Poultry, Fruit & Vegetables, Cereals, Snack Foods. Even margarine spreadability.
Formulation/Ingredient Example
Goal was to create a healthier chocolate-chip cookie. Used whole-wheat flower, but were dry, texture was off and didn't meet the need/desire I had. 2nd Round I used whole-wheat flour mixed with regular flour...this was a formulation process. In order to determine the best ratio of flours so that the cookie met my expectations for the cookie I wanted.
GMP's
Good manufacturing processes
Grading
Government grading - Meat and egg grading determined by the government were established in part by using sensory analysis - Size, color (beef gets darker as it degrades), texture (gets coarser over time), mouthfeel - USDA Prime vs. USDA Select
Nutrition Info/Labeling
Government regulations demand amount os saturated, unsaturated and polyunsaturated lipids as well as cholesterol on food labels
Applications of sensory testing
Grading Quality Assurance Product Development Consumer Testing Correlation with Instruments
Role of Water in Foods (Texture)
Grapes - Raisins Perception of meat tenderness
Goldfisch Method
H as a chamber that is designed so that the solvent trickles through the samples continuously. This reduces the amount of time required to carry out the extraction compared to the soxhlet method, which is semicontinuous. However, it has a disadvantage - channeling of the solvent can occur, i.e., the solvent may preferentially take certain routes through the sample and therefore the extraction is inefficient.
Data for Rating
Handled by taking the raw scores, averting them and then comparing the average to the CONTROL score (or the other avg.) by using a t-test in excel
Compression Platens
Hardness, cohesiveness, springiness, chewiness - Measures adhesive or stickiness - Stainless steel, aluminum and plastic
USDA Standardized Recipe Definition
Has been tried, adapted, and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients"
Machines
Have to be cross validated with what humans report - Wine industry uses plots/radar graphs based on what 1000's of people have said about a wine being fruity, dry, woody
Hetero vs. homo
Hetero - run more samples Homo - better rep of pop
Labeling
High protein is associated with nutritional quality - More protein means higher quality and a higher price -
Location of Sample Collection
Homogenous populations - doesn't matter where you take the sample from b/c all the sub-samples have the same properties
Accuracy
How close is your measured valued to the true value?
Memory
How good a panelist's memory is will affect their scoring - Where they place others on the scale throw's reference off
Descriptive Sensory
How much are they different?
Tension
How much force is required to pull spaghetti apart - Measuring the TENSILE force within the noodle - A force acting a perpendicular direction away from the body
Cylinder probe
How much force it takes to pull apart
What is used to measure Aw
Hygroscope - Capacitance sensors used to measure relative humidity - Determines the VAPOR pressure of the FREE WATER in the product that's coming off the food
FUNCTIONAL
INGREDIENTS
The Bottom portion is
Identical on every label - Stands as a reminder of DV's based on 2000-2500 kcal diet
Duo-Trio useful in determining
If a difference results from a change in ingredients or processing, packaging, or storage - Use when you don't know the nature or direction of the difference - Could use 2-tailed test or binomial
Functional Properties
If we know the protein content of the food, we can have an idea of how it will behave/perform - Foods high in certain proteins may FOAM or create a GELLING texture, or function as an EMULSIFIER, or present with specific COLORS and FLAVORS
Choose 1-tailed test
If you know the direction of our data - If you're confident in which way the data is going. So say you're comparing blood lipid levels in a control group vs. the fat shake group. You're SURE the lipids are higher in the fat shake group (maybe b/c you just looked at the results and could tell they were higher...but are they "statistically significantly" higher?). So, we are confident their mean lipid level will be to the right of the mean control group's. When you run your t-test make it a 1-tailed test in order to place all probability (5%) into the right tail of the bell curve. This creates a stronger test...and you can say with MORE confidence that it was statistically significant (if you get a p-value less than .05!).
Color
Impacts color by brightening and effecting pigments or preserving reds and greens added to food items
Texture
Important in some foods when it makes a significant, but not dominant contribution to the overall quality, along with flavor and appearance - Most fruits, veggies, bread and confectionary
Antidotes
Increase number of panelists Randomize samples Counterbalance samples
Plant Sterols
Ingredient from natural plant source - Cholesterol reducer - Cargill markets line of plant sterols called CoroWise - Used in foods, beverages and supplements
I
Interesting - Has appeal in that it provides variety to the meal
Food processing techniques
Involve the use of water or modification of water in some way - Freezing - Drying - Emulsification (trapping water in droplets) - Thickening of starch - Making pectin gels
Determining the Effect of Treatment
Is there a significant difference between samples - Use probability value (p-value)
>200% of reference amount
It is the manufacturers option of item can be reasonably consumed in a single eating occasion
Processing
It's often important to know the mineral content of foods during processing b/c it affects the physiological properties of foods
Salt replacement
KCL
Quality Assurance/QC
Ketchup tested over and over - Heinz - .028 - tested in their quality assurance procedures - Known consistency and viscosity
Gold Standard of Protein Content
Kjeldahl Method
Cutting and Shearing
Knife/Guillitine Blade Warner-Bratzler Blade - Force to cut through sample - Meat, cheese, veggies FORCE IN GRAMS IT TAKES TO DO WORK
Perceived needs are not
Known by the customers/consumer nor by the market researchers - Customers/consumers may have never realized the need themselves
Bronstead-Lowry Theory
Known volume/wt of food is titrated with a standard BASE until equilibrium point is reached
Population -> Subsample ->
Lab Sample
Sample ID
Label carefully - i.e. number crucible to ensure proper weight comparison from before and after treatment - Figure this out before you start and mix things up - Figure out labeling technique appropriate for analysis - Label PRIOR to starting experiments
Hetero
Larger
More variability you have
Less PRECISE your data is
Creating new food products is the ____ of a company
Lifeblood - Brand new products are not in local marketplace nor in any marketplace - Very rare
Indigestible CHO's
Lignins Pectins Cellulose form plant cell wall FIBER
Heterogenous populations
Like a granola bar - Where you select your sample from will greatly impact your results - For many food analyses, there are written protocols from Association of Analytical Chemists
Direct conflict with existing marks
Likely to cause confusion among consumers - Similar names in appearance, sound, connotation, and/or commercial impression - Relatedness of the goods or services
Acceptability
Line-scale - Mark on the line
Exposure to light, heat, or oxygen can increase
Lipid oxidation in unsaturated lipids
<5 kcal
List as 0
CHO <5g
List as 0
Cholesterol <2 mg
List as 0
Fat <.5g
List as 0
Sodium <5g
List as 0
Cholesterol 2-5 mg
List as <5
Heart Heart
Low sodium Low fat High Fiber High Omega 3
Increased vapor pressure allows for water or vaporize (or boil) at a
Lower temperature - Lowers the boiling point of water in food - Vacuum sucks dry air out of the chamber, causing the atm pressure to drop and vapor pressure to increase. Liquids evaporate easier
Green apples more
Magic acid than sweeter red apples - Malic makes it tart
Instructions
Make sure your instructions are clear - Order of presentation needs to be considered (examine attributes in order they are perceived - appearance, odor, fast, texture
Innovative Products
Making changes to an EXISTING product - Can be reformulated, but there is nothing novel about it - i.e. soup made into a powder - i.e. frozen dinner, dehydrated soups, meal in a box, ready to eat Campbell's soup cups for microwave, Healthy Choice ready to eat dishes for microwave
Methods used to prepare the sample
Making samples homogenous - Mechanically - grinders, mixers, blenders - Enzymatically- proteases, calluses, lipase - Chemically - strong acids, bases, detergents
Methods used to Collect Samples
Manually or mechanical sampling device?
Flavor is TASTE +
Many other factors - aroma, texture, touch, juiciness, color, mouthfeel
Market Place GAP Analysis
Marketing people select a particular product category and then examine the market place for EMPTY spaces in that category - GAP analysis is a method for generating ideas in a product category based on spaces available in the market
Reposition
Marketing tactic based on new research that comes out reading a product or ingredient - New use of an existing product - i.e. Chocolate products now positioned as ANTIOXIDANT RICH and health - Listerine was originally developed as a floor cleaner, the REPOSITIONED and used for a new market decision
Legal and Labeling Requiring Limits (Moisture)
Maximum or minimum amount of water that must be in certain types of food - Syrups - Ice Creams - Low moisture foods
Brookfield Viscometer
Measure the viscosity by measuring the RESISTANCE to spin when STIRRING a LIQUID sample - Measures resistance in grams of force - GOLD STANDARD
Bostwick Consistometer
Measures CONSISTENCY, OR VISCOSITY, or the FLOW RATE of a food product - Used for viscous materials like sauces, salad dressings, paints, cosmetics - Distance a material flows in a given TIME interval
Adams Consistometer
Measures the DISTANCE a SEMI-FLUID food flows across a PLATE in a standard time - Measures the distance it flows across each axis from the center of the plate in a given time
Titratable Acidity
Measures the TOTAL ACID CONC in the food (total acidity) - Best predicts acid's impact on flavor - Used Bronstead-Lowry Theory
Sensory Evaluation
Measuring human perception or response to food
Methods and Experimental Design
Methods - Ex: Results varied based on the method used to measure 1/4 cup serving of skittles
<0.6
Microbial growth can not occur - No mold - No spoilage
MAP Packaging
Modified Atmosphere Packaging - Modifying the composition of the internal atmosphere of a package in order to improve shelf life - Lower the amount of O2 from 20.9% to 0% in order to slow down the growth of aerobic organisms and the speed of oxidation reactions - Removed O2 can be replaced with N (inert gas) or CO2 which can lower the pH or inhibit the growth of bacterial
EMDI
Modify the enzymes so that they don't go bad - Hazelnut dairy coffee creamer
Stability and preservation
Moisture content of many dried and dehydrated foods affects its stability - Dried milk, powdered eggs, herbs/spcies
Wheat or flour with HIGH MOISTURE >14.5 percent attracts
Mold, bacteria and insects - Cause deterioration during storage
Bound Water Density > Free Water
Molecules are more closely packed than in liquid state - Molecules can't escape as vapor - EVEN UPON DEHYDRATION BOUND WATER REMAINS IN FOOD
Aw <.80
Most MOLDS can not grow below 0.60 and no microbiological growth is possible
Water activités below 0.91
Most bacteria do not grow <0.91 including pathogens such as CLOSTRIDIUM BOTULISM
Hedonics
Most vital aspect of food sensory evaluations because we select and eat foods on the basis of visual appeal and palatability
Dry Ashing
Muffle Furnace - 500-600 C for > 24 hours (AOAC)
Salt Reduction
Multiple salt substitutes available to reduce sodium, but maintain flavor - Lactosalt Optitaste - acts like salt w/4 times less sodium
Nitrogen Analyzer tells us
N content, not which AA are present
Inulin and oliggo fructose
Naturally occuring dietary components
Preference test does NOT
Necessarily indicate purchasing intent - Preference tests are usually followed by acceptability tests, which do indicate, or can be correlated with purchase intent
Water is necessary for microorganism growth
Needed for respiration w/oxidative phosphorylation - Dehydrate or freeze to reduce available water and extend shelf life
Rating
Needs a CONTROL/REFERENCE sample with a known rating - i.e. here is the reference sample, it is a 5 for sweetness. - Rate all other samples based on the control using a line scale or categorial box scale - Panelist can place an X on the line where they feel best fits the attribute being measured - Use a ruler and measure distance from the control, or # the line
New FDA Labeling Requirements
New FDA NFP Proposed March 3rd, 2014 - Currently in 90-day comment period - Changes to - KCAL COUNT BIGGER - Serving sizes reflect package/reality - Added sugars - Vit A and C replaced with D and Potassium - Updated daily values - %DV comes first - Actual amounts declared
The Market Place
New food products are meant to fill perceived needs, satisfy the desire of customers and meet the expectation of those consumers for those products
Desire for Growth
New products add significantly to profit of a company - Expanding into new geographic markets - Achieving greater market penetration - Developing new products - Acquiring rival companies
Samples with HIGH unsaturated lipid content should be stored under
Nitrogen in a dark room or covered bottles and in refrigerated temperatures
Life Cycles
Not all food products last forever
CV > 5
Not precise
Adhesion < Cohesion
Not sticky
Confidence Limit is
Not the same as SD - ACCURATE sample mean, and data is normally distributed (bell-shaped), than we can be 95% CONFIDENT that the TRUE VALUE falls somewhere within 2 SD from our samples
n =
Number of samples measured
Ratings of hedonic are converted to
Numerical scores - Averages are calculated and then a t-test can be used to determine sig difference in ratings between 2 food items
NFP
Nutrition Facts Panel - Ingredients in descending order of predominance by weight
Cereal grains
Oatmeal, couscous, farina - Used to thicken soups
Texture analysis is the ____ way to measure
Objective way - Can be precursor/post-cursor - Figure out what people like
Fiber
Oliggo-Fiber Inulin - The invisible fiber - Currently being used to boost dietary intake
Halo effect
One characteristic of a food overshadows food as a whole - Smell
Moisture content is
One of the most commonly measured properties of food materials
Concentration of hydrogen ions in water
One of the most important parameters describing solution properties
Brittle fracture
One where there is little or no plastic deformation prior to the break
Drying Methods
Oven Drying - Vacuum Oven - Convection Oven
Aw =
P = ERH Po 100
If you know the free water activity level of a food item, this will enable you to
Package that food in such a way that ERH can be achieved and spoilage or staling can be eliminated
Roller Grips
Packaging Seals
FDA
Packaging and Labeling
Acidity can RETARD GROWTH of
Pathogenic microorganisms - Decreasing or delaying spoilage and increasing shelf life
Quality
Physiochemical properties of foods such as sweetness, appearance, stability and texture depend on type and conc. of CHO present
P
Pleasing to the senses - Stimulating and satisfying flavor and aroma with appropriate texture and mouth feel
Your sample must adequately represent the
Population - It is important to find a representative sample of the population you're trying to research, than gathering a large sample size
Samples must be representative of the
Population at each step of the analysis - Otherwise erroneous/inaccurate results!
Proteins
Potato protein to replace gelatin or egg whites as gelling agents to REDUCE cost
pH Meter
Potentiometer - measures voltage at ZERO current flow
Inulin recognized as a
Prebiotic ingredient that supports natural, healthful bacteria in the lower GI - May enhance dietary Ca absorption, particularly preteens and postmenopausal women
Random Errors =
Precision
The ability to reproduce the same results/values under unchanged conditions?
Precision
Preference ranking
Prefer the most, second most, third most
Affective
Preference - Paired preference - Preference Ranking
Method
Preheat, turn pump on - Use 25-100 mmHg temp - 100 degree C - 3-6 hours - Time depends on mositure content and nature of food
High acid of citrus foods containing citric acids (citrate) work to
Preserve foods
Methods used to preserve the sample
Prevent changes in the sample - Freezing, drying, heat treatment, chemical preservatives - Stored in air tight container, placed id desiccator upon removal from oven
Recent Protein Measuring
Protein in foods be measured as the sum of individual amino acids plus free amino acids, whenever possible. Because proteins are made up of chains of AAs joined by peptide bonds, we now have the technology to hydrolyze them them and measure the individual AAs through ion-exchange, gas-liquid, or high performance liquid chromatography. The sum of the AAs then represents the protein content of the food and is referred to as "True Protein." This eliminates the need to know the non-protein nitrogen content (NPN), or the relative proportions of specific AA's - MORE SOPHISTICATD EQUIPMENT
Solanic - subsidiary of the Dutch potato starch group AVEBE
Protein which can be used to replace gelatin or egg white in certain gel applications. . Applications: bakery, processed meat, sauces, ice cream and confectionery.
AOAC - Association og Official Analytical Chemists
Provide the sampling plans - They create, validate and do global publication of reliable analytical test methods, primarily to evaluate the safety of foods, beverages, dietary supplements, and similar materials consumed by humans and animals, or to evaluate purity of materials used in production of foodstuffs and their ingredients.
Q Test Equation
Q = X1 - X2 / W - X1 = questionable value - X2 = next closest value to X1 - W - spread of all values (highest - the lowest)
Qualityt
Quality of many foods depend on conc. and type of minerals they contain, including taste, appearance, texture and stability - DRINKING WATER
Proximate analysis is
Quantitative analysis of any food to determine the PERCENTAGE of its components - Moisture - Ash - Fat - Protein - CHO
Accuracy is related to
RE - Accurelative Error
Duo-Trio Administered
REFERENCE sample is given first, followed by 2 coded samples - 1 that is identical and 1 that is different - Panelist is supposed to ID the sample that is identical to the reference
Moisture migration
Raisin Bran - Raisins have to be coated in order to keep moisture inside raisin and not migrate to flakes
When data don't fall within 95% confidence limit?
Random Errors Systematic Errors Gross Personal Errors
Random Samples
Randomly selected from within the material being selected (randomly assigned to a test group) - Avoids all human bias
Springiness
Rate at which a deformed material goes back to its un-deformed condition after force/pressure is removed
Central tendency
Rate first sample in the middle
Adaptation and Fatigue
Reduced intensity with repeated exposure
Common Labels
Reduced sugar, low fat, low sodium, high fiber claims - Gluten-Free, USDA organic, low glycemic, "a good source of" - Industry compliance - AHA's heart healthy - Dairy - Real Seal
Duo Trio has a ____ sample
Reference - 2 addition samples given - Which is MOST LIKE
The commercial stage
Refers to production from PILOT (bend top) to manufacturing (Scale up)
Accuracy + Precision =
Reliability
Precision
Reproducibility/Repeatability - The degree to which repeated measurements show the SAME results under unchanged conditions
R
Reproducible - Written so that it can be repeated with consistent results
Agricultural
Restricted land use Use of pesticides, herbicides, fertilizers, antibiotics, feed and nutrient supplements - Establishing quotas from raw materials and controlling availability of materials - Preventing waste or runoff into lakes, rivers, streams
Formulation changes for cost reductions
Restricted without approval
New market created by: Profile of customers and consumers always altering
Result is a changing pattern of buying habits - Population movements - Population age and children move away from home - Companies change to meet the demands to consumer - i.e low-kcal foods by those looking to lose weight (didn't really exist 30 years ago)
Calibration of Potentiometer
Rinse thoroughly with dH2O Blot dry Immerse electrode into pH 4 .0 buffer Press appropriate calibration button(s) Read meter readout Repeat twice using pH 7 and pH 10 buffer solutions
Fat less than 5g
Round to nearest .5g
Over 50 kcal
Round to nearest 10 kcal
Na over 140 mg
Round to nearest 10 mg
Over 5g
Round to nearest 1g
Under 50 kcal
Round to nearest 5 kcal
Sodium 5-140 mg
Round to nearest 5 mg
Over 5 mg
Round to nearest mg
Goal of recipe development is
STANDARDIZATION
Humans aren't the best sensory tool
SUBJECTIVE - Sensory analysis is a very imprecise science. However, the food industry exists to serve the customer, therefore sensory testing is essential
Hedonic
Same as descriptive ranking test - Measure the LEVEL of liking of a specific attribute of a food product by a panelist - Facial hedonic scale, numeric hedonic scale, 5-point verbal hedonic scale, traditional 9-point word
Preference Ranking
Same idea as descriptive ranking test - Panelists give an order of preference to the samples provided
Samples
Sample size and shape similar - Temperature, volume, should all be homogenous - Randomization and blind labeling
Judgement Sampling
Samples drawn from population using the judgement and experience of the analyst - May be easiest - i.e. sample the box closest to the warehouse door, or first product inside the fridge - Usually can't apply statistical analysis to this type of sample b/c sub-samples are not usually good representations of the population - CAN BE MORE BIASED
2-tailed test
Say you want to sweeten a batch of yogurt w/aspartame vs. a batch w/sweet & low...you don't know which one people will choose as sweeter. You run a test and collect data and get averages for both. Since you don't know which way the data is going to go, choose a 2-tailed test...this will determine if there is a "significant difference" between the two averages.
Soxhlet Method
Semicontinuous
Products sold individually are considered
Single Servings if <200% of the reference amount
Package
Sizes Container sizes Nomenclature (units standard to calculate unit cost) Materials used in packaging
Antioxidant
Slow air oxidation of fats and lipids which cause rancidity
Usually involves
Small diameter cylinde probes (up to 10 mm diam.) - Needle probes - Cone probes
The company must also have the capabilities, skills, resources to carry out the idea
So you want to create a product for this CLASS - Is it feasible to create it given your circumstances?
Nutrition
Some minerals (Ca, P, K, Na) are essential to a healthy diet - Others are toxic (Hg, lead, cadmium, aluminum)
Dry Ashing disadvantage
Some minerals lost at high temps - Iron, lead, mercury
Malic
Sour or tart to acid and cherries
Tension and Adhesion
Spaghetti Rig Roller Grips Cylinder Probe
Acceptability
Speaks to consumer's willingness to buy a product/their purchase intent
Rheology and Food
Speaks to force, deformation and flow
Jones suggest that N=6.25 actually ranges from
Specific foods - 5.26-7.69 - Ex: Wheat is 5.7
Texture Analyzer has
Standard methods for specific foods
Optimum Goal
Standardization - Completeness, accuracy, reliability
Screen the ____ recipe
Starting - Recipe assessment - Are new methods needed? (consider times, temps, order of ingredient additions, equipment necessary)
CHO less than 1g
State less than 1 g
Pasta Hardness an Stickiness Rigs
Stickiness is defined as the maximum peak force require to separate the probe from the sample's surface upon the probe retraction - Higher the force's value, the stickier the sample - Total tensile work required to separate the probe from the sample's surface is also applicable
Wet Ashing
Strong Acids + Heat
Freeze Drying
Subliation - Ice to Vapor w/o ever going through the liquid phase
Ductile fracture
Substantial deformation before the fracture
Other examples of thickeners and binders
Sugars Flours Roux Tomato puree
Mean is
Sum of each individual measurement and divide by number of samples
Taste
Sweet Sour Salty Bitter Umami
CHO Analysis
Sweetness Appearance Texture
Probe continues to move into the sample at the
TEST SPEED - Until the test is complete
Only the __ portion of the panel conveys information specific to food inside the package
TOP
Can't measure entire population
Take a sample from population - From that sample, collect a lab sample - Then analyze (a substance that is the subject of chemical analysis) - i.e. 1 bag of wheat flour - 1 sample from 1 day's production from the manufacturer. Then take a lab sample from the bag, then measure out 2 grams = analyte
Convection Oven
Takes water from SOLID to GAS - Forced Air Method - Fan circulates heated air - Heat moves more rapidly and at HIGHER temp than vacuum - Air more evenly distributed - Higher temps = water molecules have more energy and its easier for them to overcome the forces holding them with liquid - VAPORIZE
Commercialization
Taking the product from BENCH TOP PROTOTYPE to the store shelf - Scaling up the manufacturing - Testing to ensure final product matches the prototype - Result -> Market introduction
Successful products are
Tasty! Consistent, excellent quality Strong brand marketing and advertising Attractively packaged Environmentally friendly Easy-to-follow preparation directions Perceived as good value Nutritious Great textures Clean labels Use of high quality ingredients Has good versatility Perceived as healthy
New Technologies and Knowledge
Technology has changed the market place and its players forcing new product development - Advances in packaging: antibacterial, bio-based, microwavable, edible, biodegradable, recyclable, MAP packaging
Physical changes control with
Temperature
Precision:
The ability to reproduce the same results/measured values
Satiety
The addition of CLA to a product to increase satiety
Recipes
The blueprint of food production - Facilitate the reproduction of a food item with ease and accuracy - Process of "tailoring" a recipe to suit a particular purpose in a specific foodservice operation
Duo-Trio DOES NOT tell us
The degree of intensity or the difference among test samples (because you're using the reference to find the same)
What is water activity?
The free water vapor (humidity) that the product is producing in a sealed environment
Ideas can come from anywhere
The goal is to uncover the real need of the customer/consumer in the marketplace
If ref samt > or equal to 100g and if between 150-150% of the ref. amt
The item can be labeled as either one or two servings
Aw Definition
The ratio of the vapor pressure of water in a material (p) to the vapor pressure of pure water (po) at the same temperature. Multiplication of water activity by 100 gives the equilibrium relative humidity (ERH) in percent. This is AKA...The Relative Humidity of Food Range: 0 -1.0 (pure water)
Aw and pH that increases RISK of food born illness
The risk of food borne illness must be considered in LOW ACID pH >4.5 with an Aw >0.86
Cohesiveness
The strength of internal bonds making up the body of the product - Greater the value, greater the cohesiveness
Rheology
The study of DEFORMATION and FLOW - Deformation of solids - Flow of liquids
Standard Deivation
The variation between DATA, or measuring the "Spread of Data" - How close repeated measurements are to each other
Adhesiveness
The work necessary to over the attractive forces between the surface of the food and surface of other materials with which the food comes in contact with (tongue, teeth, palate) - Work required to PULL FOOD AWAY from a surface
0.8-0.6 Aw
There remain a number of food spoilage microbes that can grow within this race
If a person closes their eyes and pinches their nose
They will often misidentify a food - Incapable of identifying the flavor - Because all they have is taste
Fracture and Bending
Three-point bending rig Crisp fracture rig - Temper of chocolate - Moistness of biscuits - Freshness of vegetables - Amount of fat in baked goods
Overall Goal of Research Statistics
To draw conclusions about a POPULATION based on the information contained in a SAMPLE from that population
Nitrogen content is determined and then its multiplied by a FACTOR
To get protein content - Average N content WAS determined to be 16%, which gave us a 6.25 factor - N x 6.25 = protein content
CHO Over 1 g
To nearest 1g
Goals of regulation:
To provide wholesome food, to inform consumers about the contents of their food and to avoid economic afraid
Indirect Measurement of CHO - WE USE
Total % CHO by Difference - 100 - %Fat + %PRO = %ASH + H20 in 100 g of food
DRY MATERIAL that remains after water is removed =
Total Solids
Food Item - Moisture =
Total Solids
Ash Content =
Total amount of minerals present in food
Meat
Toughness (chewiness)
Convection
Transfer of heat from a hotter to cooler region
Finite or infinite
Truck vs. Conveyor belt
Mean is the best estimate of the _____ _____
True Value - Should give you the most accurate results - If your data are normally distributed (makes a bell shaped curve) - If the results are "random"
Torsion
Twisting force applied to an object
Paired preference 2 samples
Use binomial table - If more than 2 samples use preference ranking with a 2 tailed test in excel
Flours
Used as thickening gravy, gumbo, stew
Triangle
Used if you want to match products exactly - Goal: ID the sample that is DIFFERENT than the other two - 3 samples given simultaneously in random order; 2 are the identical, 1 is different. Panelist ID's different
Duo-Trio
Used if you want to match products exactly - Goal: ID the coded sample that is THE SAME as the reference sample
T-Tests
Used to determine if there was a statistically significant difference between the average weight in 1 serving or reg skittles, vs average wt of 1 serving of sour skittles
Dry Ashing
Uses high temperature muffle furnace at 500 to 600 C. Water and other volatile material are vaporized and organic substances are burned in the presence of oxygen to CO2, H2O, N2. Most of the minerals are converted to Oxides, sulfates, phosphates, chlorides or silicates. Disadvantage: at such high temps some minerals are lost ie. iron, lead, mercury.
Thickening/Binding
Usually either POLYSACCHARIDE or PROTEIN BASED
pH meter is nothing else but a precise
VOLTMETER connected to the pH electrode - Kind of ion selective electrode - Voltage produced by the pH electrode is proportional to LOGARITHM of the H+ ion activity - Displayed result of measurement is just the pH of the solution
If Q-value is greater than
Value given in Q test table (for the # of samples being analyzed), then reject it
Natural extract
Vanilla Coffee Tea Cocoa
Line Extension
Variant of an ESTABLISHED line of food products - Logical extension of a family of similarly positioned products - i.e. Campell's Soup comes out with a new V8 soup or adding a Mexican meal to a line of frozen meals
Not every package needs to display info about every
Vitamin and mineral
All of the water and organic material is
Volatilized by HEATING (burned) - The method is based on the fact that minerals are NOT destroyed by heating and they have a low volatility compared to other food components
Emulates a molar
Volodkevich Bite Jaws - Simulate teeth when biting - Final force and force at yield indicate toughness - Toughness of meat - Fibrousness of veggies
Ash Analysis
Vs. Mineral Content
To best eliminate risk of error
WRITE OUT a sampling plan - This will become your methods section
Texture
Want strawberries juicy - Pickle in jar of liquid in order to maintain its Aw level in order to maintain TEXTURE
Expectation
Want to find differences
Bacteria can not grow without
Water - Freezing, dehydration, concentration of foods i increases shelf life and inhibits bacterial growth
Absorbed/Trapped Water
Water that's entrapped in capillaries or cells - If released during cutting or damage, it flows freely - Has PROPERTIES OF FREE WATER - Freshness of any produce is evaluated by the pretense of water
When considering ingredients we must ask
What functions do we need/want - Some ingredients have more than one function - i.e. Citrate - tart flavor and emulsification of product
Purpose of Analysis
What is the question you are trying to answer? - i.e. Are our machines reliable
Experimental Design
What the researcher determines is necessary to gather needed information and reduce variability - Ex: Your method, or protocol of data collection can be: random sampling, systematic sampling, judgement sampling
Halo Effects
When 1 attribute affects the perception of another - i.e. vanilla aded to milk will increase one's perception of sweetness, even though there isn't more sugar in the milk - i.e. If a beer is being tested on its bitterness, hop aroma, sweetness, and also its general favorability, then a sample which is rated generally "less favored" might also receive LESS favorable raring for each of the attributes individually as well: rate more bitter because thought it was a crappy beer
Correlation with Instruments
When data collected from people is cross validated with the machines like the CONSISTOMETER or the texture analyzer, pH meter, etc.
Texture Critical
When its the DOMINANT quality characteristic - Meats (texturize/tenderize) - Potato chips - Celery
TEST SHOULD START
When the probe and product have full contact
Trigger Force
When the probe registers a force equal to the trigger force the speed changes to the test speed and the system starts to collect data
Difference/Discrimination
When you want to match a competitor, want to replace an ingredient to make cheaper (HFCS in Pepsi vs. Cane Sugar) - Can a difference be detected?
Paired preference
Which do you like better
When free water is lost through dehydration, food items appear more
Wilted
Scale Up
Work with food engineer and manufacturers to take all the ideas you came up with about processing and implement them at a MASS QUANTITY manufacturing site
Purchase Intent
Would you buy this product? - If consumer knows it is a healthier product, will they be more likely to buy it over the unhealthy product
Use 1-tailed test if
You know the direction of your data
T-test result =
Your p-value - It must be less than .05 to say you have a significant difference
Uniaxial force
Your teeth don't do it - Texture analyzer can measure this - Teeth come in at multiple axles
Processing
Zoning requirements for site location for plants - Waste water recycling - Noise and odor abatement - Costs for environmental control - Green construction materials for plants - Process controls for GMP's (HACCP)
Within the Company
i.e. Party mix bag idea from company's leftovers - In house R&D - In house experimental trials
T-test number is your
p-value - If the alpha is set to .05, then your p-value would have to be less than .05 to state "there is a statistically significant difference between the 2 averages
Gastric Juice
pH 2
OJ
pH 3-4
Standard Buffers for Potentiometer
pH 4.01 buffer - pink pH 7.0 - yellow pH 10 - blue
Milk
pH 6.5
Blood
pH 7.34-7.45
Normal Soap
pH 9-10
Battery Acid
pH <1
pH measured on log scale
pH = -log[H+]
Roux
A mixture of FLOUR and FAT (usually b utter) - Cooked into a paste - Usually for thickening gravies, sauces and stews
Bench Top Prototype
A product that has been developed that is ready to be commercialized - The pilot product
Sample
A subset of elements in a population
PROXIMATE ANALYIS
ANALYSIS
Systematic
Accuracy
Smoking
Alters flavor
Once representative samples have been selected, they must be prepared for
Analysis - Must be done carefully to increase our ACCURACY and PRECISION (decrease relative error and coefficient of variation <5%)
Starches
Arrow root, corn starch, potato starch, tapioca
Normal distributed
Bell-shaped curve
Fracturing
Break
Free Water
Can be extracted from foods by squeezing, cutting, pressing
Puncture and penetration involves both
Compressive and shear forces
C
Concise - Brief but comprehensive enough to provide need information
CLA
Conjugated linoleic acid - Nutrient that has many reported health benefits such as building muscle and promoting weight loss - May help promote healthy glucose and insulin metabolism, which can make it an important ingredient for combating diabetes
Fats
Cutting trans fats buy providing alternative product
Products don't only need to satisfy needs and desires of consumer, they also need
DEMAND - i.e. new products developed from by-products has no demand
Mojonnier Method
Discontinuous
Acid
Donates protons (H+)
Consumer Testing
Done after the product is developed - Same principle as product development, but done ONCE PRODUCT IS COMPLETE - Helps with MARKETING - Testing for consumer acceptance - Likeliness to buy, willingness to purchase at that price - Packaging and pricing preference/data collection
Cylinder Probe
Dough Chewing Gum Rice Pasta
Vacuum Oven Food
Dries with less decomposition in 3-6 hours - Use this method if you do not want to expose to HIGH TEMPERATURES - Volatile compounds such as FRUCTOSE and SUCROSE
Palate Cleansing
Drink between samples No spicy foods
Common Functions of Foods
Emulsification Thickening/Binding Agents Preservation
Sensory
Evaluation
Who regulates our food?
FDA and USDA
GRAS
FDA develops lists that are okay to use
Bending
Fall apart
Pectins
From plant cell walls - Also GELLING agent in jams and jellies
Veggie Gums
Guar gum, locust bean gum, alginin xanthan gum
In aqueous solution
H+ combine with water to form HYDRONIUM IONS (H3O+)
Microbiological stability
High mineral contents are sometimes used to RETARD GROWTH of certain microorganisms
Nutrient Claims on Food Labels
If a food meets specified criteria, the label may display certain approved nutrient claims concerning the products nutritive value
CHO Labeling
Inform consumers of the nutritional content of food
Antimicrobials
Inhibit growth of bacterial, yeast, and mold
Causes _____ changes in the sample
Irreversible
Bending
Measures the ductility of materials - The ability of a material to be plastically deformed by elongation without fracture
Penetration Cylinders
Measures the hardness or "cake strength" of the compressed powder using a cylindrical probe
Why Aw is important
Microbial & Bacterial Growth Spoilage Shelf Life/Shelf Stability Packaging Texture Moisture Migration Caking & Clumping
If HIGH sample size
Need more samples, increase size
Total mono and poly
OPTIONAL
Acidity
One of most commonly measured attributes of a for
How spread out is your data?
Precision
Health promoting ingredients
Problems with health create a market need - Target - heart health, bone health, digestive health, obesity, wt. management - Ex: Glucosamine - now added to many food products to provide joint health benefit
Ingredients and recipe will impact both
Processing and packaging
Attribute
Product does or does not have
Stabilized product
Product that is physically, functionally and microbiologically stable and the recipe can be reproducible with consistent results
Sampling Plan Considerations
Purpose of analysis Nature of population and Sample
Descriptive Testing
Ranking Scaling
___ tells us how ACCURATE our measurements are
Relative Error
Paired preference
Same idea as paired-comparison - Give a panelist 2 samples - Ask which one they like better
Systematic Sampling
Samples are drawn systematically with location or time - Every 2 mins from the conveyor belt - Every 10th box
Shear Penetration
Shear is described by the food technologist as the CUTTING action - PENETRATION is the force and puncturing and penetrating the material
Warner Bratzler Blade
Shearing behavior - Gives info on TOUGHNESS and TENDERNESS of meat and fish products - CRUNCHINESS of a sausage or the bite characteristics of cakes and pastries
Fracturability
Similar to brittleness - Force applied to cause a food sample to break or fracture
Homo
Smaller
Contrast
Spicy messes up flavor of other foods
Biscuit
Springiness
Polysaccharides
Starches Vegetable gums Pectins
Coffee (Added Value)
Started as a commodity, purchased unfrosted in bulk, turned into a product, purchased in scoops, roasted by the lb, turned in a service where you could pay .05 and get free refills, an experience like at Starbucks where you're welcome to stay all day, use their Wifi, music
Concept to prototype is a
Step-wise process - Considers al components that influence the characteristics of the end product - Utilizes good experimental design - Recognizes both market and technological aspects of development
Adhesion > Cohesion
Sticky
Freezing Methods
Sublimation
Direct Measurement of CHO
Sum of wt on individual CHO + Fiber
Trademarks
TM, SM and ®
Outside the marketplace example
The dehydrator is created and now people have all kids of ideas of what they can do for new products
What is the simplest approach to adapting this recipe to meet product description?
This is recipe development stage
Citric acid
Tomatoes and fruits/veggies - Citrus
Crisp texture or ____ in fruits and veggies
Turgor
Can only use ® when the
USPTO has registered (accepted your claim) and only on goods/services listen in the trademark registration
USPTO
United States Patent and Trademark Office
Shelf Stability
Won't get moldy
Sig Figs Rule #2
Zeros to the right of the decimal point and right of the digits ARE significant - Ex: .00700 = 3 sig figs
Market Testing
and subsequent intro into a market
Probability value
p-value - Is there a significant difference between samples
How is Acid Measured?
pH Titratable acidity
Bleach
pH 12.5
Reformulation of Existing Products
"New and Improved" - Better flavor, color, high fiber, low-fat, vegetarian - Raw material becomes unavailable or costly - New tech make improved or less costly process - Lower cost of production to complete - Regulatory agencies altered legal status of ingredient or additive - New market NICHE (low kcal, low fat - Snackwells)
%DV on NFP
%DV for all except sugar, protein and footnote of DV should have with 2000 kcal diet
