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Report Principles of Food Science and Technology Laboratory Unit 5: Fat and Oil
Report Principles of Food Science and Technology Laboratory Unit 5: Fat and Oil
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OBJECTIVES
INGREDIENTS
PROCEDURE
Vegetables oils that are high in monounsaturated fats, such as olive oil, canola oil, and peanut oil,
or high in polyunsaturated fats, such as corn oil, sunflower oil, and soybean oil. Olive oil contains
from 73 to 77 percent monounsaturated fat, as compared to butter which contains about 60 percent
saturated fat. Viscosity is a function of temperature. At frying temperatures, usually the differences
become less between oils. Highly saturated fats have high smoke point and the converse, highly
unsaturated oils will have lower smoke points. During our experiments, we generally found that
unrefined vegetable oils have lower smoke points than their refined counterparts. The smoke point
of cooking oils varies widely. In general, the more refined an oil, the higher its smoke point,
because refining removes impurities and free fatty acids that can cause the oil to smoke.
EXPERIMENT 5.2: EFFECT OF COOKING TEMPERATURE AND TYPE OF FAT ON
FAT ABSORPTION
OBJECTIVES
INGREDIENTS
PROCEDURE
The purpose of this experiment was to observe sensory qualities of general impression, fat flavour,
mouth feel and fat absorption of doughnut holes deep fried in different types of frying oils. This
was performed by testing a variety of different types of oils. Characteristics evaluated were general
impression, fat flavour, mouth feel and fat absorption percentage. Doughnuts typically consist of
an all-purpose flour, sugar, salt, baking powder, eggs, oil, milk and oil for deep frying after
cooking, sprinkled with powdered sugar. When prepared at the optimum temperature, deep-fried
products, like doughnuts, are a crispy, golden brown colour with the optimal amount of oil
absorption. The process of deep-fat frying produces either a desirable or undesirable flavour. The
combination of heat and mass transfer of oil, the food and air produce the desirable qualities of
fried foods. Linoleic acid, commonly found in vegetable oils, is responsible for the desirable fat
flavour. The chemical reactions most common in the frying of oil are hydrolysis, oxidation and
polymerization.
Hydrolysis happens when water breaks a chemical bond, forming into two or more new substances;
oxidation acts in the presence of oxygen producing a brown colour product and polymerization is
the process in which free fatty acids link together. Different oils produce different flavour during
deep-fat frying because of different qualities and quantities of fatty acids within the specific frying
oil being used.
EXPERIMENT 5.3: EFFECT OF COATING ON FAT ABSORPTION
OBJECTIVES
INGREDIENTS
PROCEDURE
The aim of the frying process is to seal the food surface by immersing it in the hot oil,
retaining flavours and juices inside, however, it involves heat and mass transfer, causing oil
transfer into the product and water transfer from the product to the oil. In deep-fat-frying, water in
the crust evaporates and some water migrates from the core to the crust. Since this water leaves
voids that allow the fat to enter, moisture loss and fat uptake are closely related. Coatings make
the surface stronger and more brittle, with fewer small voids, which reduce evaporation and lead
to less oil uptake; also, coatings alter the water holding capacity by trapping moisture inside and
preventing the replacement of water. The relationship between moisture loss and oil uptake during
the initial phase of frying (<5secs) was erratic and appeared to be independent of frying oil
temperature. The relationship between moisture loss and oil uptake is an important phenomenon
in the context of characterizing the physical properties of fried product.
The frying process reduces cooking time. The food is submerged in fat and the water
surrounding the food vaporizes into the oil, this brings the moisture in the food to its surface. A
protective layer of steam forms around the food shielding it from the high oil temperature and
preventing saturation from the oil. However, some oil will enter the food through the water
escaping pores. The crust browns, partially due to Maillard reaction, and becomes more porous
and larger due to escaping water. The inner part of the food is cooked from heat penetration rather
than from direct oil contact. Most of the absorbed oil is in the outer layer and the crust.
EXPERIMENT 5.4: EMULSIFICATION OF FAT
OBJECTIVES
INGREDIENTS
PROCEDURE
Mayonnaise is an oil-in-water emulsion stabilized by egg yolk and has been produced
commercially for more than one hundred years. Traditional mayonnaise is produced in a batch
process by slowly adding the oil to the water phase under vigorous mixing, thereby creating an
emulsion. Although the taste and texture of mayonnaise is appreciated by many consumers, local
markets often value different sensory properties. Therefore, as it is known that production
techniques such as mixing/homogenization may have a considerable effect on the final product
structure. Due to a high oil content, mayonnaise exhibits a semisolid and viscoelastic behaviour
that influences its particular rheological properties, which in turn contribute to the perceived
texture and flavour of the product. According to van Aken et al, the rheological properties of a
food product are very important for the perception of a creamy mouth feel, although other authors
have stressed that a variety of aspects may also play a role. For example, the oil droplet size is
another parameter of interest due to its ability to influence product appearance, texture, and flavour
profile.
As we know that mixing oil and water is impossible, but it can be possible if we add up
emulsifier which is a soap. The reason why oil and water cannot mix together without emulsifier
is that because water is a substance that has a slightly charge and can only attract with the
substances that also have a charge or also known as polar substance while oil is a non-polar
substance which cannot attract with polar molecules or cannot mix with polar substance. By the
way, emulsifier have both polar and non-polar molecules so they will attract to both substance and
this made them mixed well together.
Different types of frying oils produce a variety of flavors, affecting general impression, fat flavor
and mouth feel. Oils are mainly plant-derived and are composed of unsaturated fats. Fats and oils
are composed of molecules known as triglycerides, which are esters composed of three fatty acid
units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or
unsaturated fatty acids lowers the melting point of a fat or oil. Double bonds present in unsaturated
triglycerides can be hydrogenated to convert oils (liquid) into margarine (solid). The oxidation of
fatty acids can form compounds with disagreeable odors. This oxidation can be minimized by the
addition of antioxidants. Hydrolysis and oxidation are the two primary degradation processes that
occur in an oil during cooking. Oxidative stability is how resistant an oil is to reacting with oxygen,
breaking down and potentially producing harmful compounds while exposed to continuous heat.
Oxidative stability is the best predictor of how an oil behaves during cooking.
REFERENCES
1. https://www.academia.edu/4291004/Coated_and_fried_chicken_meat?auto=download
2. file:///C:/Users/USER/Downloads/Documents/Smoke-Points-of-Oils-table.pdf
3. Brown, Amy. Understanding Food: Principles and Preparation. 3rd. Belmont, CA:
Wadsworth, 2008. 419-437. Print.
4. Choe, E, and D.B. Min. "Chemistry of Deep-Fat Frying Oils." Journal of Food Science. 72.5
(2007): 77-86. Web. 6 Dec 2012
5. Depree, J.A.; Savage, G.P. Physical and flavour stability of mayonnaise. Trends Food Sci.
Technol. 2001, 12, 157–163.
APPENDICES