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DTN102 Applied Food Chemistry – Browning Reactions Submission Document Student Name: Student Number: Word Count: (Max 300 words - For post-prac questions only, tables not included in word count) TABLE...

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DTN102 Applied Food Chemistry – Browning Reactions Submission Document
Student Name:
Student Number:
Word Count:
(Max 300 words - For post-prac questions only, tables not included in word count)
    TABLE 1. SENSORY ANALYSIS OF APPLES
    APPLES
    APPEARANCE
    TEXTURE
    FLAVOUR
    Apple (cut into wedges),
no additions
    
    
    
    Apple (cut into wedges)
+ lemon juice
    
    
    
    TABLE 2: SENSORY ANALYSIS CARAMELISED ONIONS
    ONIONS
    TIME (MINS)
    WEIGHT (g)
Pre/Post
    APPEARANCE
    TEXTURE
    FLAVOUR
    Onions cooked with olive oil
    
    
    
    
    
    
    Onions cooked with olive oil + salt
    
    
    
    
    
    
    Onions cooked with olive oil + suga
    
    
    
    
    
    
    TABLE 3: SENSROY ANALYSIS OF RED MEAT OR TEMPEH
    STEAK OR TEMPEH
    WEIGHT (g)
Pre – cooked
    WEIGHT (g)
Post – cooked
    APPEARANCE
    TEXTURE
    FLAVOUR
    Cooked in oven at 200°C
    
    
    
    
    
    Cooked in frypan
    
    
    
    
    
POST-PRACTICAL QUESTIONS: MAXIMUM WORD COUNT 300
1. What are reducing sugars? In your answer provide five examples of where you would find reducing sugars in everyday foods.
2. Discuss the role of osmosis and the impact on texture and cooking time to caramelise the different batches of onion (no additions, salt and sugar).
3. Briefly explain why red meat and tempeh are suitable for the Maillard experiment and why onion would not be.
Reference List

DTN102_PRACTICAL-4-Caramelisation

latrobe.edu.au

DTN102
Practical 3:
Browning Reactions


latrobe.edu.au 2
SUBJECT DESCRIPTION
INTRODUCTION
In this practical you will expand on this theory through hands on learning. You will:
• Complete pre-practical questions and delve deeper into the chemistry of
owning reactions including the Maillard Reaction,
Caramelisation and Enzymatic Browning;
• Cut apples and observe the developing colour through enzymatic
owning reactions;
• Cook caramelised onions and observe the developing colour and flavour through the caramelisation reactions;
• Cook red meat OR tempeh two ways to observe the developing colour and flavour through the Maillard reactions;
• Complete the results tables and post practical questions for submission in your practical report.

We recommend you read over the full practical prior to commencement to ensure you have the Essential
Equipment in place and a thorough understanding of the task.
SUBJECT INTENDED LEARNING OUTCOME
The Subject Intended Learning Outcome related to this practical include:
SILO 2. Describe the chemistry (including the formation of each component from basic organic compounds) and function of the
key components of food.
You will be able to:
a. List the key functional components of food;
. Describe the chemical properties of the key functional components of food;
c. Summarise the purpose of the key functional components of food.
ASSESSMENT
This practical contributes to your grade and there is a practical report to submit. You will find the submission template on the LMS.
You should use this workbook to take as many notes as possible but use the template when submitting. You will also be required to
upload photos of your results to the Photo Share following the instructions provided. Content of the practical may be assessed in your
Mastery Quizzes and be useful for the Moussaka Assessment.
ESSENTIAL EQUIPMENT
• 1 large
own onion
• 1 apple
• 1 lemon
• 2 pieces of red meat (your choice) OR tempeh
• Olive oil
• Salt and black pepper
• Sugar
• Wooden spoon
• Large frypan
• Oven Dish
• Stove top
• Chopping board
• Kitchen time
latrobe.edu.au 3
• Sharp cooks’ knife

YOUR SAFETY
Remember to:
• Wash your hands before preparing food and follow the instructions in the Food Safety Module.
• Tie back long hair, remove all jewellery apart from wedding bands, remove all nail polish and cover any cuts with band-aids
when preparing food.
• Take care when cooking on the stove top and using the oven. Always turn off the gas or hot plate after removing the pot from
the stove. Use potholders if saucepan handles are not heat proof and when removing items from the oven.
INSTRUCTIONS
STEP 1
Prepare your equipment and ingredients.
STEP 2
Complete the Apples – Developing Colour via Enzymatic Browning experiment in your kitchen as follows:
Ingredients:
• 1 apple
• Lemon juice
Procedure:
1. Cut the apples into 8 wedges.
2. Separate onto two plates with 4 wedges on each plate
3. Squeeze lemon juice over apples on one plate and ensure they are fully coated
4. Leave apples on second plate unmodified
5. Leave both for 30 minutes, do not cover with plastic film or other covering as we want both exposed to the air
6. Perform a sensory analysis and results table below.
Note: Think about differences other than just the
owning and the taste of lemon, for example do you think the texture changed?
TABLE 1: SENSORY ANALYSIS APPLES
APPLES APPEARANCE TEXTURE FLAVOUR
Apple (cut into wedges),
no additions


latrobe.edu.au 4
Apple (cut into wedges)
+ lemon juice





INSTRUCTIONS (CONT.)
STEP 3
Complete the Cooking of Onions – Developing Colour and Flavour via Caramelisation Reactions experiment in your kitchen as follows:

Ingredients:
• 1 large
own onion, peeled and sliced
• 60ml (3 tablespoon) olive oil
• Salt
• 1 tablespoon sugar

Procedure:
1. Divide the sliced onion into 3 equal batches
Batch 1
1. Weigh raw onions and record weight in table 2
2. Heat oil in frypan over low heat
3. (Take note of the time when you do this step) Add the first batch of onions with 1 tbsp olive oil and cook very slowly, stir
occasionally with a wooden spoon to prevent them from catching on the bottom of the pan. Don’t be tempted to turn the heat
up, as you don’t want the onions to burn. Continue to cook until the onions are softened and tinged golden
own (record the
cooking time) then remove from the pan.
4. Weigh cooked onion and record in table 2
5. Perform a sensory analysis and enter the results in the table below.
6. Use immediately, or store in the fridge in a sterilised jar or plastic container for later use.
Batch 2
1. Weigh raw onions and record weight in table 2
2. Heat oil in frypan over low heat
3. (Take note of the time when you do this step) Add the second batch of onions with 1 tbsp olive oil and a pinch of salt and
cook very slowly, stir occasionally with a wooden spoon to prevent them from catching. Don’t be tempted to turn the heat up, as
you don’t want the onions to burn. Continue to cook until the onions are softened and tinged golden
own (record the cooking
time) then remove from the pan.
4. Weigh cooked onion and record in table 2
5. Perform a sensory analysis and enter the results in the table below.
6. Use immediately, or store in the fridge in a sterilised jar or plastic container for later use.
Batch 3
1. Weigh raw onions and record weight in table 2
2. Heat oil in frypan over low heat
3. (Take note of the time when you do this step) Add the third batch of onions with 1 tbsp olive oil and cook very slowly, stir
occasionally with a wooden spoon to prevent them from catching. Don’t be tempted to turn the heat up, as you don’t want the
onions to burn. When onions are softened and tinged golden, add sugar, increase to a medium heat
4. Continue to cook onions for a further 5-10 minutes, sti
ing continuously, until sticky and
owned (record the cooking time)
then remove from the pan.
5. Weigh cooked onion and record in table 2
6. Perform a sensory analysis and enter the results in the table below.
7. Use immediately, or store in the fridge in a sterilised jar or plastic container for later use.
latrobe.edu.au 5
SENSORY NOTES: When performing the sensory analysis think about the differences in each version and try to describe each so that the
eader can imagine exactly what each version looks, taste , smells and sounds like. For example, is one version softer or crunchier than the
others, does the sweetness come though more with sugar, does the salt improve or enhance the flavour?



latrobe.edu.au 6
TABLE 2: SENSORY ANALYSIS CARAMELISED ONIONS
ONIONS TIME
(MINS)
WEIGHT (g)
Pre/Post
APPEARANCE TEXTURE FLAVOUR
Onions cooked with
olive oil
Onions cooked with
olive oil + salt
Onions cooked with
olive oil + suga

INSTRUCTIONS (CONT.)
STEP 4
Complete the Cooking of Red Meat OR Tempeh – Developing Colour and Flavour via Maillard Reactions experiment in your kitchen
as follows:
Ingredients:
• 2 pieces of red meat (your choice) OR 2 pieces of Tempeh
• Olive Oil
Procedure
1. Weigh both cuts of steak or tempeh.
2. Preheat frypan to medium-high heat.
3. Rub one piece of steak or tempeh in a little olive oil to prevent sticking to the pan.
4. Cook the steak or tempeh on one side for 1 – 3 minutes depending on thickness and desired doneness.
5. Turn steak or tempeh and cook on remaining side until done.
6. Remove from heat and rest on a plate for 5mins.
7. Weigh and record results below.
8. Perform the sensory analysis and record results in the table below.
9. Preheat oven to 200°C.
10. Take the second piece of steak or tempeh and rub with a little olive oil.
11. Place in an oven proof dish and cook for 10-20mins depending on thickness and desired doneness.
12. Remove from heat and rest on plate for 5mins.
13. Weigh and record results below.
14. Perform the sensory analysis and record results in the table below.
Note: The obvious differences here will be the colour and texture, but try to capture the differences in flavour too. Do you
think the
Answered Same Day Jul 24, 2021 DTN102 La Trobe University

Solution

Riyanka answered on Jul 25 2021
114 Votes
DTN102 Applied Food Chemistry – Browning Reactions Submission Document
Student Name:
Student Number:
Word Count:
(Max 300 words - For post-prac questions only, tables not included in word count)
    TABLE 1. SENSORY ANALYSIS OF APPLES
    APPLES
    APPEARANCE
    TEXTURE
    FLAVOUR
    Apple (cut into wedges),
no additions
    
    
    
    Apple (cut into wedges)
+ lemon juice
    
    
    
    TABLE 2: SENSORY ANALYSIS CARAMELISED ONIONS
    ONIONS
    TIME (MINS)
    WEIGHT (g)
Pre/Post
    APPEARANCE
    TEXTURE
    FLAVOUR
    Onions cooked with olive oil
    
    
    
    
    
    
    Onions cooked with olive oil + salt
    
    
    
    
    
    
    Onions cooked with olive oil + suga
    
    
    
    
    
    
    TABLE 3: SENSROY ANALYSIS OF RED MEAT OR TEMPEH
    STEAK OR TEMPEH
    WEIGHT (g)
Pre – cooked
    WEIGHT (g)
Post – cooked
    APPEARANCE
    TEXTURE
    FLAVOUR
    Cooked in oven at 200°C
    
    
    
    
    
    Cooked in frypan
    
    
    
    
    
POST-PRACTICAL QUESTIONS: MAXIMUM WORD COUNT 300
1. What are reducing sugars? In your answer provide five examples of where you would find reducing sugars in everyday foods.
The reducing sugar act as reducing agent with free aldehyde or ketone group. Some polysaccharides, oligosaccharides and all monosaccharides are known as reducing group because the monosaccharides have one aldose...
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