Objective Evaluation of Foods
LABORATORY EXERCISE 1 Objective Evaluation of Foods
By
Jessa Mae L. Cubero Ana Rica S. Navarra Abegail Nicca S. Oafallas
Submitted On
9 December 2008
TABLE OF CONTENTS
Introduction……….3 An overview on Food Evaluation 3 The Importance of Evaluation and Analysis on Food Science 3 Objectives of the Laboratory Exercise 3 Keywords: Words on Focus 4
Methodology……….4 Measurement of Weight/Volume of Foods 4 Determination of Colors of Foods 5 Determination of pH of foods 5 Determination of Titratable Acidity of Foods 5 Determination of Soluble Solids Concentration of Foods 5
Experimental Results……….7 Tabulated Results of Measured Characteristics for Coca-Cola Sample 7 Tabulated Results of Measured Characteristics for Kopiko 3-in-1 Instant Coffee Sample 8
Discussion of Results……….9 Weight and Volume Measurements on foods 9 Color readings Based on the Munsell Book of Colors 10 Importance of determining pH in foods 10 Titration Techniques and its Direct Effects on the Calculation of %TA of Liquid Samples 10 Discussion of Soluble Solids Concentration Readings using Refractometer 10
Conclusion……….
References………
INTRODUCTION
An Overview on Food Evaluation
Without food, life is impossible to sustain. People highly depend on it and make it a top priority. This has long made evident by numerous industries and businesses everywhere that concern food. Malls and shopping places cannot be complete with fast food chains and restaurants. Mealtime is always a treasured moment because it does not only bring the family members closer together, but also get a pleasure of satisfaction from delectable meals on the dining table. In this present state of the world economy, a number of huge companies
By
Jessa Mae L. Cubero Ana Rica S. Navarra Abegail Nicca S. Oafallas
Submitted On
9 December 2008
TABLE OF CONTENTS
Introduction……….3 An overview on Food Evaluation 3 The Importance of Evaluation and Analysis on Food Science 3 Objectives of the Laboratory Exercise 3 Keywords: Words on Focus 4
Methodology……….4 Measurement of Weight/Volume of Foods 4 Determination of Colors of Foods 5 Determination of pH of foods 5 Determination of Titratable Acidity of Foods 5 Determination of Soluble Solids Concentration of Foods 5
Experimental Results……….7 Tabulated Results of Measured Characteristics for Coca-Cola Sample 7 Tabulated Results of Measured Characteristics for Kopiko 3-in-1 Instant Coffee Sample 8
Discussion of Results……….9 Weight and Volume Measurements on foods 9 Color readings Based on the Munsell Book of Colors 10 Importance of determining pH in foods 10 Titration Techniques and its Direct Effects on the Calculation of %TA of Liquid Samples 10 Discussion of Soluble Solids Concentration Readings using Refractometer 10
Conclusion……….
References………
INTRODUCTION
An Overview on Food Evaluation
Without food, life is impossible to sustain. People highly depend on it and make it a top priority. This has long made evident by numerous industries and businesses everywhere that concern food. Malls and shopping places cannot be complete with fast food chains and restaurants. Mealtime is always a treasured moment because it does not only bring the family members closer together, but also get a pleasure of satisfaction from delectable meals on the dining table. In this present state of the world economy, a number of huge companies
References: Jacobson, Jean. Introduction to Wine Laboratory Practices and Procedures. USA: Springer, 2005. Roy, Ram. Food Analysis: Principles and Techniques Volume 2. New York: Elsevier Inc., 1984. ONLINE Essex Scientific Laboratory Supplies Ltd, 2008