IMG 203:

Food Chemical Analysis

Group Members:

1. Siti Nadzirah Binti Md Supar

2. Nurul Alia Binti Nordin

3. Amalia Haziqah Binti Khairuddin

4. Wan Nur Hafzan Binti Wan Musa

Main ingredients:

1. wheat flour2. salt3. colorant permitted

(tartarazine)

DRY YELLOW NOODLE

Product Description -firm and elastic texture-have a chewy in texture-before cooking - have hardand dry texture

Flow processing

Solution preparation

Mixing

Sheeting/ Cutting

Frying

Draining

Weighing

Packaging

Raw Ingredients

1. Wheat flour

2. Salts

3. Tartazine

Test on Raw IngredientsWheat flour

Modified Monier-William Method

To ensure that the sulphur dioxide content in the wheat flour is within the range considered suitable for consumption.

Principle

As in the Monier-Williams method, samples are treated with acid and heated to release SO2. A nitrogen carrier gas sweeps the SO2 through a reflux condenser and into the S Coulometer cell. The S Coulometer automatically titrates the SO2 and digitally displays the amount.

Test during ProcessingOil used

Why? Because the lipid polymers in fried oils, and recently acryl amide formed in high carbohydrate fried foods has joined the scare-wagon.

Principle

Free fatty acids of the sample, at pH<7.0, react with a chromogenous compound and decrease its colour. The decreasing of colour, read at 630 nm, is proportional to the acid concentration of the sample, expressed as % of oleic acid. The acid content of edible fats is given by the quantity of free fatty acids deriving from the hydrolytic rancidity of triglycerides.

Test on Final Product

Moisture

Why? To determine the water activity of the dried noodles to ensure it is stable and will not spoil easily while in storage and make sure that the moisture content of dried noodles does not exceed the safety value of 10%.

Using oven drying method.

pH value

Test acidity using Mettler-Toledom Delta 320 pH meter.

pH meter measures the pH by using an electrode cell composed of two electrodes dipped into the sample solution. A voltage develops due to the ionic concentration of the sample

Why? To make sure the pH value of dried noodles does not exceed 6.0-6.5.

Test on Final Product

Shelf life

By sensory evaluation.

To determine how long dried noodles can be stored.

Tested by a sensory evaluation assesses a food’s smell, appearance, flavour, and texture. It can be used to monitor and record obvious changes that occur over time.

Useful when determining the shelf life of a food. The food should be assessed under the conditions at which it is designed to be stored and consumed.

Test on Final Product

Suggestion method

1. Gluten – AACC method 38.10.01

2. Test on protein - Combustion Nitrogen Analyses (CNA)

Method

1. 25 gram flour is kneaded with about 15 ml water to make a dough ball.

2. The dough ball is allowed to immersed in water for one hour to ensure hydration.

3. After this the starch is washed out by kneading gently in a gentle stream of water over a fine sieve of silk till the washed liquid is clear.

4. The cohesive gluten obtained is pressed as dry as possible & then weighed.

5. The wet gluten so obtained is then dried at 1000 C for 24 hr. and weighed again to get the value for dry gluten.

Gluten – AACC method

38.10.01

Test on protein - Combustion

Nitrogen Analyses (CNA)Method

1. A sample of flour or ground wheat (0.15 to 0.20 grams) is weighed and placed into a CNA protein analyzer.

2. This process is fully automated and begins by dropping the sample into a hot oven where it is burned at 952 degrees Celsius.

3. The amount of nitrogen gas released during burning is measured and a formula is applied to convert this measurement to protein content in the sample.