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