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.

Results gained from week 0

Result gained from week 1