Weeks after weeks of trying out, it came the time for us to finalized our recipes. The sweet and sour sauce and the sambal sauce were easy to finalized since there were not much problem with the recipes. Whereas, the main problem that we faced was the rice.
Both type of rice, which were brocolli rice and carrot rice had the same problem which was too soft. The molding of the rice caused it to loose its texture and shape. It looks more like a sticky rice instead of normal rice. The formulation needed to be changed and we need to find solution before it is being finalized. The brocolli rice was very soggy and wet whereas carrot rice were soft when it was still hot and start to gained its texture when it was cold.
We had reduced the amount of the chicken stock as well as reducing the cooking time. There were changes on the texture of the rice which was more desirable compared to before. There will be a little changes before it is being finalized and we hope that changes will work and our product will be ready for the final presentation soon.
Tuesday, 19 May 2015
Saturday, 9 May 2015
Food Developmental 2 : Week 1 CP
This week we had to test only on the product. There were no cooking or preparing product involved. We carried out the same test as the week before which was week 0. The test conducted were pH, water activity, viscosity and brix.
Each of this test carried out for reasons. Such as water activity was carried out to see the potential microbial growth. The risk of microbial growth in products is >0.85aw. Other than that, pH plays the same role as water activity as well. The lower the pH of the food, the lower is the potential microbial growth. This is because most microorganism cannot survive in low pH condition.
The viscosity of the sauce is important because it will shows the potential leakage of the sauce from the rice. Higher viscosity is more desirable because the sauce will be inside the rice and should stay in shape without leaking out.
The result from week 1 shows slight differences compared to week 0. The viscosity of few sample reduce and some maintained.
Each of this test carried out for reasons. Such as water activity was carried out to see the potential microbial growth. The risk of microbial growth in products is >0.85aw. Other than that, pH plays the same role as water activity as well. The lower the pH of the food, the lower is the potential microbial growth. This is because most microorganism cannot survive in low pH condition.
The viscosity of the sauce is important because it will shows the potential leakage of the sauce from the rice. Higher viscosity is more desirable because the sauce will be inside the rice and should stay in shape without leaking out.
The result from week 1 shows slight differences compared to week 0. The viscosity of few sample reduce and some maintained.
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| Results gained from week 0 |
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| Result gained from week 1 |
Food Develomental 2 : Commercialize Product
After the testing of the technical ingredients, we finally made our decisions on which technical ingredients to use in our product. First of all, our group decided to test on rice were Xanthan gum 0.15%, 0.35%, and 0.5%. Second, Arabic gum 7.5%, 15%, and 30%. Lastly for rice, we decided to use Agar with percentage of 0.1%, 0.5% and 1%. As for the sauce, we decided to mix the Xanthan gum with National 465 and also tested out Textra with Xathan gum. Both percentage of 0.3% and 0.65%.
We mixed these technical ingredients in our products and made 4 batches of each type. The reason we did these 4 batches was to observe it on different weeks. The study started on week 0 until week 3 for both rice and sauces. The test the we carried out for sauce on week 0 was viscosity test, water activity, pH, and brix. Whereas for rice, we conducted test on texture, water activity, and colour test.
All the results gained from week 0 will be compared to following weeks. Finally, we are going to observe the desirable changes or undesirable changes to the products.
We mixed these technical ingredients in our products and made 4 batches of each type. The reason we did these 4 batches was to observe it on different weeks. The study started on week 0 until week 3 for both rice and sauces. The test the we carried out for sauce on week 0 was viscosity test, water activity, pH, and brix. Whereas for rice, we conducted test on texture, water activity, and colour test.
All the results gained from week 0 will be compared to following weeks. Finally, we are going to observe the desirable changes or undesirable changes to the products.
Food Developmental 2 : Testing Technical ingredients
Like what the tittle mentioned, we did testing on technical ingredients. First of all e checked on the technical ingredients available in the R&D kitchen and started to do research on its functions and how it works. Then we chose the best technical ingredients that suit with our product which are sauce and rice.
When we already found the technical ingredients that we wanted to use, we do another research on the minimum and maximum percentage of that particular technical ingredients. No to forget, for the rice we chose Xanthan gum, Arabic Gum and Agar. On the other hand, we chose National 465, Textra, Purexan 80, .
In addition, we experimented on how the technical ingredients work by diluting the technical ingredients in cold water, hot water, room temperature water, oil and also room temperature followed by cooking. This session had helped me to understand better on how the technical ingredients works and also these technical ingredients only start to function at certain percentage and supersaturated if the percentage are too high.
Finally, we manaed to find few percentage of each technical ingredients to used in our product and we tried these technical ingredients in our products on the following weeks.
When we already found the technical ingredients that we wanted to use, we do another research on the minimum and maximum percentage of that particular technical ingredients. No to forget, for the rice we chose Xanthan gum, Arabic Gum and Agar. On the other hand, we chose National 465, Textra, Purexan 80, .
In addition, we experimented on how the technical ingredients work by diluting the technical ingredients in cold water, hot water, room temperature water, oil and also room temperature followed by cooking. This session had helped me to understand better on how the technical ingredients works and also these technical ingredients only start to function at certain percentage and supersaturated if the percentage are too high.
Finally, we manaed to find few percentage of each technical ingredients to used in our product and we tried these technical ingredients in our products on the following weeks.
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