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Food Chem II Laboratory 1

This experiment aims to identify effective solutions for preventing enzymatic browning in various fruits and vegetables, including apples, bananas, potatoes, and eggplants. Solutions tested include lemon juice, vinegar, honey, salt, water, vitamin C, sprite, sugar, and baking soda mixed with water. Samples of each fruit and vegetable are placed in the individual solutions for 10 minutes then observed for 10 more minutes outside the solutions. The results will show which solutions are most effective at preventing browning and provide insight into the browning process. Conclusions will determine the best solution for each food and recommendations to improve the experiment.

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40 views4 pages

Food Chem II Laboratory 1

This experiment aims to identify effective solutions for preventing enzymatic browning in various fruits and vegetables, including apples, bananas, potatoes, and eggplants. Solutions tested include lemon juice, vinegar, honey, salt, water, vitamin C, sprite, sugar, and baking soda mixed with water. Samples of each fruit and vegetable are placed in the individual solutions for 10 minutes then observed for 10 more minutes outside the solutions. The results will show which solutions are most effective at preventing browning and provide insight into the browning process. Conclusions will determine the best solution for each food and recommendations to improve the experiment.

Uploaded by

Mau Barredo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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EXPT # 1

INTRODUCTION
Cutting is used for the size reduction of large to medium sized parts of food material; knives,
blades, cleavers or saws are usually used for the cutting. (Slicing - Safe Food Factory, n.d.)
This is especially important with different types of vegetable cuts, since recipes mention cooking
times according to the cuts stated. In turn, these cuts determine the overall flavour, aroma, and
presentation of your dish. It is important to get the hang of this knife skill so that you render
perfectly delectable dishes every time. There are many types of vegetable cuts that you will come
across in your culinary endeavours. These include basic strip cuts such as julienne, baton,
batonette and chiffonade, dice cuts such as brunoise and macedoine, and other special cuts such
as paysanne, lozenge and mirepoix. (Knives, 2022)

METHODOLOGY
 Descriptive summary (do not copy the lab procedure) of materials used and
actual procedure followed. Focus on pertinent, important procedures that
are not explicitly given in the lab manual.

RESULTS and DISCUSSION


 Pictures (Before and After)
 Discuss the results in reference to the experiment and the objectives. Keep all
discussion pertinent to the topic. Cite literature when appropriate.
 In general, the discussion should provide answers to the objectives of the experiment.

CONCLUSION AND RECOMMENDATION


 Provide concluding statements for each objective of the experiment. Do not
make conclusions beyond what the experiment covered.
 Always have a realistic recommendation on how the experiment can be improved.

REFERENCES
 Include those used/cited in the report alone.
 At least 2 scholarly references are required. Wikipedia and blog entries are
not acceptable references.
 Follow the referencing style of the American Psychological Association (APA).
Reviewthe guidelines by visiting this link:
https://owl.english.purdue.edu/owl/resource/560/01/

ANNEX
 Pictures
 Individual summary of each member (own words)

Submitted by:
1.
2.
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Submitted to:
FOOD CHEMISTRY II LABORATORY MANUAL
First Semester, AY 2023-2024

EXPERIMENT 1: PREVENTING ENZYMATIC BROWNING


Objectives

1. Identify the best way to keep (apples, banana, potato & eggplant)from
browning.
2. Identify the different solution to keep (apples, banana, potato &
eggplant)to turn brown.
3. Describe and understand the effect of different solution.
Instructions:The following substances can be use and mix into distilled water to create a
solution to prevent browning reaction.
Materials needed:
 Plastic cups
 Substances mentioned below
 Water
 Measuring cups & spoons
 Tray

Procedure:
Substance Concentration
Lemon Juice ½ tsp - ½ cup of water
Vinegar ½ tsp - ½ cup of water
Honey ½ tsp - ½ cup of water
Salt ½ tsp - ½ cup of water
Water ½ tsp - ½ cup of water
Vitamin C ½ tsp - ½ cup of water
Spite ½ tsp - ½ cup of water
Sugar ½ tsp - ½ cup of water
Baking Soda ½ tsp - ½ cup of water

The (apple, banana, potato & eggplant) are prepared in the day of experiment including
the solutions. When you gathered all the materials needed, first you must prepare your plastic
cups/container and your label then you can start measuring your substance and combine to
distilled water in order to create a solution. After you prepared your solution in your plastic
cups/container, you can now cut your samples (apple, banana, potato & eggplant) and place
inside the plastic cups/container and let them set in a solution for 10 minutes, after 10 minutes
take them out in a solution, place in clean tray and observe for 10 minutes while expose to air.
Note: Each individual should be participated.

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