Food Science B Cookies! Science Olympiad Science Olympiad Food Science B Event 2010 Sharon Ramsey Department of Food, Bioprocessing and Nutrition Sciences.

Food Science BFood Science BCookies!Cookies!

Science OlympiadScience OlympiadFood Science B Event 2010Food Science B Event 2010

Sharon RamseySharon RamseyDepartment of Food, Bioprocessing and Department of Food, Bioprocessing and

Nutrition SciencesNutrition SciencesNC State UniversityNC State University

SO Coaches Institute 2009

NotebooksNotebooks

Notebook keepingNotebook keeping experiments 30% of scoreexperiments 30% of score label, nutrition calculations, paragraph label, nutrition calculations, paragraph

22% of score22% of score


NotebooksNotebooks Any notebook that securely holds all itemsAny notebook that securely holds all items Number all pagesNumber all pages Table of contents –Table of contents – Document each trial. Data! Document each trial. Data!

Discuss results, changes. Graphs need labels.Discuss results, changes. Graphs need labels. Include Package Labels in notebook– no package Include Package Labels in notebook– no package

this year-, Nutrition calculations and explanatory this year-, Nutrition calculations and explanatory paragraph for cookiesparagraph for cookies

Will be returned as you leave eventWill be returned as you leave event


Spoilage/contaminationSpoilage/contamination Good sanitation in Good sanitation in

“lab” area“lab” area During processingDuring processing

Metal contaminationMetal contamination Ingredient Ingredient

contaminationcontamination Heating, cooling Heating, cooling

problemsproblems StorageStorage

MoldsMolds Flavor changesFlavor changes Texture changesTexture changes


Before your eventBefore your event

experiments and labelexperiments and label Methods for forming Methods for forming Differences in lipids, sugars, time and Differences in lipids, sugars, time and

temperature effectstemperature effects Traditional, convection, microwave ovensTraditional, convection, microwave ovens Maillard browning, caramelizationMaillard browning, caramelization

LabelingLabeling


Types of heatingTypes of heating

Types of heatingTypes of heating Convection – moving airConvection – moving air Conduction – contact Conduction – contact Radiation - broilerRadiation - broiler Microwave – energy into water, fat and Microwave – energy into water, fat and

sugar moleculessugar molecules


Moisture loss in cookiesMoisture loss in cookies Need to weigh dough Need to weigh dough

before and cookie after before and cookie after cooling. cooling.

Subtract weight of cookie Subtract weight of cookie from weight of dough to from weight of dough to find amount of water lostfind amount of water lost

Divide water lost by Divide water lost by initial weight of dough initial weight of dough and multiply result by and multiply result by 100100

(Weight initial-weight (Weight initial-weight final) final)

weight initialweight initial

x 100


DensityDensity

Mass per unit volumeMass per unit volume Expressed in kilograms per cubic meter (kg/m3) or

grams per cubic centimeter (g/cm3) dependent on temperature and pressure (PV=nRT)

Liquids- Place a known volume of liquid on a balance measure in graduated cylinder, pipet, etc.

Solids traditional shapes

may use geometry to figure out area of sample, then weigh to obtain mass


LabelingLabeling

Name for product…get creative!Name for product…get creative! Ingredients, nutritional label (correct Ingredients, nutritional label (correct

from ingredients) and serving sizefrom ingredients) and serving size Weight of package (for one batch of Weight of package (for one batch of

cookies)cookies) Graphics – take photo or draw Graphics – take photo or draw

picturespictures Marketing messageMarketing message


LabelingLabeling

Size of printSize of print Placement of label items Placement of label items

main item name is largest type on main item name is largest type on packagepackage

ingredients statement- ingredients in ingredients statement- ingredients in decreasing orderdecreasing order

company name and addresscompany name and address Weight for packageWeight for package

http://www.netrition.com/rdi_page.html


Nutritional labelsNutritional labels Carbohydrates and proteins yield 4 kcal/g when Carbohydrates and proteins yield 4 kcal/g when

consumedconsumed lipids average yield 9 kcal/g when consumedlipids average yield 9 kcal/g when consumed fats are the most concentrated source of food fats are the most concentrated source of food

caloriescalories carbohydrates are the cheapest source of caloriescarbohydrates are the cheapest source of calories proteins the most expensive proteins the most expensive Labels should be complete. Must figure out values Labels should be complete. Must figure out values

by using the values of ingredients and amount used. by using the values of ingredients and amount used. These are mostly These are mostly math problemsmath problems. .


Nutritional labelingNutritional labeling If your final formulation contains 1 cup flour, 1 cup

butter, 1 cup sugar and 1 tsp vanilla, how would you calculate the nutrition facts and ingredient list?

1. Use nutrition facts from each ingredient.2. Make a table in your notebook for each type of

nutrient (total fats, saturated fat, cholesterol, etc.)

3. Calculate the number of servings of each ingredient in your formulation (total grams used/g in serving size).

4. Multiply each type of nutrient by this number and place answer in table.

5. When all ingredients done, total results for batch.

6. Divide these results by the number of cookies the batch of dough made.

7. Figure out serving size you want or use labeling regulations (2-3 cookies, 10 cookies? Depends on size – marketing?).

8. Multiply the results of step 6 times the number of cookies in the serving.


At the eventAt the event Basic lab skills for Basic lab skills for

eventevent PipetingPipeting

What is a drop?What is a drop? Measuring and weighingMeasuring and weighing

To Tare or not to Tare?To Tare or not to Tare? Accuracy counts!Accuracy counts!

Calculations and resultsCalculations and results Significant figuresSignificant figures

Procedures will be Procedures will be given…will not need to given…will not need to memorize them step memorize them step by stepby step


Day of EventDay of Event

Notebook (containing Notebook (containing label) and cookies label) and cookies checked in by 9:00 checked in by 9:00 amam

Afternoon events Afternoon events similar to events in similar to events in prior years but all prior years but all questions based on questions based on cookies.cookies.


Cookie judgingCookie judging

At least 5 representative cookies must At least 5 representative cookies must be brought for judging. Plated, bagged be brought for judging. Plated, bagged OK. Must be covered and sanitary. OK. Must be covered and sanitary.

Judged on appearance, flavor, texture Judged on appearance, flavor, texture and creativityand creativity

Judges will each taste cookies in event. Judges will each taste cookies in event. They have right to disqualify cookie (not They have right to disqualify cookie (not eat) if it doesn’t look sanitary.eat) if it doesn’t look sanitary.

8% of event score8% of event score


Questions?Questions?

Website for coaches and teams:Website for coaches and teams: www.ncstatefoodscience.infowww.ncstatefoodscience.info

E-mail specific questionsE-mail specific questions [email protected]@gmail.com


Let’s calculate!Let’s calculate!


CarbohydratesCarbohydrates CarbohydratesCarbohydrates

CCxx(H(H22O)O)y y carbon along with carbon along with hydrogen and oxygen in the hydrogen and oxygen in the same ratio as watersame ratio as water

Basic unit – monosaccharideBasic unit – monosaccharide Multiple units – Multiple units –

disaccharide (2) disaccharide (2) trisaccharide (3)trisaccharide (3) oligosaccharide (2-10)oligosaccharide (2-10) polysaccharide (>10)polysaccharide (>10)


CarbohydratesCarbohydrates

SugarsSugars MonosaccharidesMonosaccharides

Glucose, FructoseGlucose, Fructose Disaccharides Disaccharides

Lactose (glucose and Lactose (glucose and galactose) -milkgalactose) -milk

Maltose (glucose and Maltose (glucose and glucose) -glucose) -

Sucrose (glucose Sucrose (glucose and fructose –table and fructose –table sugar)sugar)



Polysaccharides Polysaccharides Examples: Examples:

starch - glucose polymers, found in plantsstarch - glucose polymers, found in plants cellulose –found in plant fibers, insolublecellulose –found in plant fibers, insoluble Pectin-units are sugar acids rather than simple Pectin-units are sugar acids rather than simple

sugars, found in vegetables and fruits sugars, found in vegetables and fruits Branched vs. linearBranched vs. linear

Starches are a mixture of branched Starches are a mixture of branched (amylopectin) and linear (amylose) (amylopectin) and linear (amylose) polysaccharidespolysaccharides



Reducing sugarsReducing sugars Examples: glucose, lactose, fructoseExamples: glucose, lactose, fructose

Non-reducing sugar contains no Non-reducing sugar contains no hemiacetal groups. hemiacetal groups. Example: sucroseExample: sucrose


Tests for carbohydratesTests for carbohydrates

Benedicts test for Benedicts test for sugarssugars

Iodine test for Iodine test for starchstarch

Positive reactio

n


Benedict’s TestBenedict’s Test The Benedict's test allows us to detect the presence of reducing

sugars (sugars with a free aldehyde or ketone group). All monosaccharides are reducing sugars. Some disaccharides are also reducing sugars. Other disaccharides such as sucrose are non-reducing sugars and will not react with Benedict's solution. Starches are also non-reducing sugars.

The copper sulfate (CuSO4) present in Benedict's solution reacts with electrons from the reducing sugar to form cuprous oxide (Cu2O), a red-brown precipitate.

The final color of the solution depends on how much of this precipitate was formed, and therefore the color gives an indication of how much reducing sugar was present if a quantitative reagent was used.

With increasing amounts of reducing sugar the result will be: green yellow orange red


Iodine TestIodine Test

The The Iodine testIodine test is used to test for the is used to test for the presence of starch. presence of starch.

Iodine solution – Iodine is dissolved in an Iodine solution – Iodine is dissolved in an aqueous solution of potassium iodide - aqueous solution of potassium iodide - reacts with starch producing a deep blue-reacts with starch producing a deep blue-black color.black color.

Retrieved from "Retrieved from "http://en.wikipedia.org/wiki/Iodine_test""


LipidsLipids

Present as fats extracted from plants Present as fats extracted from plants or animals (butter, vegetable oil) or or animals (butter, vegetable oil) or as constituents of food (chocolate)as constituents of food (chocolate)

Contributions to foods: texture and Contributions to foods: texture and flavorflavor

Contain only Carbon, hydrogen and Contain only Carbon, hydrogen and oxygenoxygen


LipidsLipids

Most common form for lipid in foods is as a Most common form for lipid in foods is as a triglyceridetriglyceride

What difference in texture would you see What difference in texture would you see substituting vegetable shortening or substituting vegetable shortening or vegetable oil for butter in the formulation?vegetable oil for butter in the formulation?

http://www.wellsphere.com/healthy-cooking-article/butter-vs-shortening-in-http://www.wellsphere.com/healthy-cooking-article/butter-vs-shortening-in-baking/156136baking/156136


LipidsLipids

Brown Bag TestBrown Bag Test


LipidsLipids

Conversion between solid structure Conversion between solid structure to a liquid state is called the melting to a liquid state is called the melting pointpoint

How would changing the melting How would changing the melting point of the lipid used change the point of the lipid used change the cookie texture? cookie texture?


ProteinsProteins

Proteins are made up of amino acidsProteins are made up of amino acids essential and nonessentialessential and nonessential

Contains NitrogenContains Nitrogen

Protein can be found in the flour, egg and milk as well as other ingredients.


ProteinsProteins Biuret TestBiuret Test The Biuret Reagent The Biuret Reagent

is made of sodium is made of sodium hydroxide and hydroxide and copper sulfate. The copper sulfate. The blue reagent turns blue reagent turns violet in the violet in the presence of presence of proteins, and the proteins, and the darker the purple darker the purple color, the more color, the more protein is present.protein is present.


DensityDensity

Measure of mass per unit volumeMeasure of mass per unit volume Expressed in kilograms per cubic meter

(kg/m3), grams per cubic centimeter (g/cm3)

dependent on temperature and pressure (PV=nRT)

SolidsSolids may use geometry to figure out volume of may use geometry to figure out volume of

sample, then weigh to find mass.sample, then weigh to find mass.


Leavening agentsLeavening agents Used to produce a gas that Used to produce a gas that

'lightens' dough or batter. 'lightens' dough or batter. used to raise baked goods. used to raise baked goods. water a leavening agent (pie water a leavening agent (pie

crusts, some crackers)crusts, some crackers) air incorporated into batter air incorporated into batter

(angel and sponge cakes)(angel and sponge cakes) expand when heated and expand when heated and

cause the raising of the cause the raising of the dough or batter when gas is dough or batter when gas is trapped in matrix of gluten trapped in matrix of gluten and starch from flourand starch from flour


Leavening agentsLeavening agents Baking sodaBaking soda

-NaHCO3 -NaHCO3 Needs moisture plus an acid Needs moisture plus an acid

sourcesource such as vinegar, citrus juice, such as vinegar, citrus juice, sour cream, yogurt, buttermilk, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-chocolate, cocoa (not Dutch-processed), honey, molasses (also processed), honey, molasses (also brown sugar), fruits or maple syrup brown sugar), fruits or maple syrup to to reactreact

used to neutralize acids in foodsused to neutralize acids in foods around 4 times as strong as baking around 4 times as strong as baking

powderpowder can cause soapy flavor in high can cause soapy flavor in high

amounts amounts


Leavening agentsLeavening agents Baking powderBaking powder

NaHCO3 plus acidifier(s) and drying agent (usually NaHCO3 plus acidifier(s) and drying agent (usually an acid salt and cornstarch)an acid salt and cornstarch)

can cause acidity and/or bitter off-flavorcan cause acidity and/or bitter off-flavor two acidifiers used in double acting to produce CO2 two acidifiers used in double acting to produce CO2

in two stepsin two steps Reacts when moistened and also reacts when Reacts when moistened and also reacts when

heatedheated double-acting is the only commercial baking double-acting is the only commercial baking

powder available today.powder available today.


Where to start?Where to start?

http://www.ncstatefoodscience.info Former state and regional event Former state and regional event

questions that are applicable to questions that are applicable to the new eventthe new event

Sources for reagents and suppliesSources for reagents and supplies Information and instructions Information and instructions

specific to the tasks and specific to the tasks and competitioncompetition


Time to play!Time to play!

Leavening agentsLeavening agents

Food Science B Cookies! Science Olympiad Science Olympiad Food Science B Event 2010 Sharon Ramsey Department of Food, Bioprocessing and Nutrition Sciences.

Documents

scoreso coaches institute

massso coaches institute

eventso coaches institute

weight of cookie

initial weight of dough

nutrition calculations

use nutrition facts

package labels