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Food microscopy in food analysis
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Exercise 3 FOOD MICROSCOPY FST 102 B-1L Group 1
description
Food microscopy is one of the useful food analyses that can be used to determine food quality and safety.
Transcript of Food microscopy in food analysis
Exercise 3
FOOD MICROSCOPY
FST 102 B-1L Group 1
Identification of Unknown Starch (B)Whole mounting technique used
For powdered samples <200µm in sizeGlycerol: water solution as mounting mediumViewed under HPO (500x)
Known starch samples
Maltese cross
Figure 1. The microscopic observation of sweet potato (left), mungbean (center) and corn starch (right) under HPO (500x).
Figure 2. Microscopic observation of cassava, potato and tugui starch under high power objective (HPO).
Growth rings
Unknown starch sample
Corn starch
Potatostarch
Cassava starch
Effects of Processing and Added Ingredients on Starch-Baked Products
Bread Flour Crackers
Cake FlourCupcake (top and center)
competes with gluten-forming proteins for water in the batter and prevents full hydration of the proteins during mixing
During baking, sugar absorbs liquid and delays gelatinization
Adds flavour and surface browning
produce the desirable surface cracking
Counteracts the sweetness of the baked product
Lowers water activity by competing with other ingredients for water
Gives structure to baked products
Act as emulsifying agent
Effect of Heat Treatment
Heat application contributes to water removal
Induces caramelization and Maillard reaction
May lead to gelatinization
REFERENCES:
Brady, G. S.; Clauser, H. (eds). 1979. MATERIALS HANDBOOK, 11th Edition. McGraw-Hill.D'Appolonia, B. L. 1972. "Effect of Bread Ingredients on Starch Gelatinization Properties as Measured by the Amylograph." American Association of Cereal Chemists 532-543.H. Cornell; A. W. Hoveling. 1998. Wheat: Chemistry and Utilization. Pennsylvania: Technomic Publishing Company, Inc.J. W. Lawton. 1997. "Biodegradable Coatings for Thermoplastic Starch." In Cereals: Novel Uses and Processes, by G. M. Campbell, C. Webb and S. L. McKee, 43-45. New York: Plenum Press.Schlauri, M. 1999. "Altering Flow Quality by Heat Treatment." Getreide Mehl und Brot 53, 308-309.Tomasik, P. 2003. Chemical and Functional Properties of Food Saccharides. Florida: CRC Press.Twyman, R.M. 2005. "MICROSCOPY APPLICATIONS | Food." Encyclopedia of Analytical Science (Second Edition) 50-57.WHO. 2006. The Internationla Pharmacopoeia Fourth Edition. Switzerland: WHO Press.Yildiz, F. 2010. Advances in Food Biochemistry. Florida: CRC Press Taylor and Francis Group.
