2019

FST528
FOOD PRESERVATION AND
MANUFACTURING
LABORATORY MANUAL

Author
SITI SUHARA RAMLI
NORMAH ISMAIL
AIDA FIRDAUS MN AZMI
SUZAIRA BAKAR

i
 PREFACE

Food is a nourishing and nutritive substances taken by organism and absorp by body
as to sustain life, promote growth and provide energy. Available in a form of animal
and plant based, these sources contain essential nutrients such as carbohydrate,
protein, fat, vitamin and mineral. Currently, there is a lot of food product available in
the market produces by food manufacturer as to fulfill the consumer demands.
Converting these plants and animal-based sources into food products is a challenging
task faced by food manufacturer as to sustain the nutritional value and quality of food
produced. Therefore, it is important to understand the principles and techniques used
during manufacturing of these sources.

The purpose of this laboratory manual is to introduce student the different technique
used in food preservation and manufacturing. Food preservation is a process of
treating and handling food as to control, minimise and eliminate microorganisms thus
maintaining and extending the shelf life of food product. On the other hand, food
manufacturing is the process of converting plant or animal-based sources to food
products such as jelly, canned food, sausages and bakery products. These two
processes involve number of methods such as addition of chemical additives, drying,
crystallisation, sugaring and fermentation. The combination of these processes will
result in producing of food with better quality in terms of nutritional characteristics and
sensory attributes.
This laboratory manual contains 7 experiments related to food preservation and
manufacturing. Through this manual, student is able to learn and understand on the
method used in preserving and manufacturing food product. Student could also
demonstrate their practical skills and transform the information gathered from their
experiment in written report. The knowledge obtained from this subject is hoped to
develop and improve student self-sustainability and entrepreneurship skill that could
be used in the future.

i
 FOOD PRESERVATION AND MANUFACTURING
LABORATORY MANUAL
(FST528)

Food Preservation and Manufacturing Laboratory manual provides

practical application of the theoretical concepts acquired in the
associated course lecture. This course will interactively engage student’s
ability to implement the principles and practices that underpins food
manufacturing and food preservation, via laboratory exercises. The
outcomes shall be assessed through student laboratory written reports,
culminating their participation and laboratory skills in practical sessions.

ii
 TABLE OF CONTENT

NO TITLE PAGE
1. Principle of Canning 1
Production of canned chicken curry

2. Different Types of Drying Method 3

(cabinet, oven and freeze drier)
a) Dehydration using cabinet drier
b) Determination of the optimum rehydration time

3. Sugaring Method 6
a) Production of peanut brittles
b) Production of pineapple jam and determination of
pectin jelly grade

4. Effect of Different Storage Temperature 10

a) Production and the sensory quality of sausages
b) Production and the sensory quality of meat balls

5. Crystallisation 17
Production of Ice cream (different crystallisation of ice)

6. Fermentation 19
Production of fermented fish (ikan pekasam) and
fermented glutinous rice (tapai)

7. Chemical Additives 24
Effect of propionic acid on the shelf life of bread

iii
 Experiment 1: Principle of Canning
Production of canned chicken curry

INTRODUCTION

Canning of food products involves many unit operations starting from the
selection of raw materials and ending at the point where canned food
products leave the factory. Care must be taken at every step to ensure
that the final product is of good quality and safe for consumption.

The pH of the food determines the minimum heat treatment during

processing. Foods with pH less than 4.5 requires 95°C (boiling water) for
processing and foods with pH greater than 4.5 requires a higher
temperature (121°C) which can be achieved using a retort.

Ingredients:

Ingredients Amount (g)

Coconut Milk 600 g
Chicken meat 2 kg
Potatoes 1 kg
Shallots 150 g
Garlic 100 g
Curry Powder 250 g
Dried Chilli 100 g
Cooking Oil 250 ml
Salt as preference
Sugar / MSG as preference
*Optional ingredient: Fresh red chili and tamarind

Equipment:
Exhaust chamber, seamer, autoclave, blender

1
Procedure:

1. Peel shallots, garlic and potatoes. Remove the stalk and wash the dried
chili. Soak in hot water. Grind the shallots, garlic and chili separately
using a blender.

2. Cut the potatoes and chicken into suitable sizes. Add some water into
curry powder and make into a paste. Fry the shallots and garlic with oil
until slightly brownish.

3. Add chili and curry paste and keep frying till well done. Add some water
followed by coconut milk and continue heating.

4. Add potatoes and chicken pieces into the curry. Heat for about 5-10
minutes. Add salt and sugar/MSG.

5. Fill the potatoes and chicken pieces into sterilized cans and cover with
hot curry leaving about 1.3 cm headspace.

6. Exhaust the cans for 7 minutes. Immediately seam the cans and invert
the cans.

7. Heat the can at 121°C using a retort for 45 minutes. Cool the cans in
running water.

8. Store the cans at room temperature and observe weekly for any sign of
spoilage.

2
 Experiment 2: Different Types of Drying Method
(cabinet, oven and freeze dryer)

a) Dehydration using cabinet drier

b) Determination of the optimum rehydration time

a) Dehydration using cabinet drier

INTRODUCTION

The main purpose of dehydration is to extend the shelf life of foods by a

reduction in water activity. This inhibits microbial growth and enzyme
activity. There are many types of drier for dehydration of foods, depending
on commodity to be dried, the desired form of the finished products,
economics and operating conditions.

Cabinet drier which is suitable for small scale dehydration consists of

insulated cabinet in which racks are present for keeping trays. The trays are
used to hold the materials to be dried. Dehydrated food can be
reconstituted by soaking in boiling water for a suitable length of time. The
weight of the rehydrated food is usually less than the original weight before
dehydration. The decrease in weight is due to the damage of the protein
and pectic components in the fresh food during dehydration. Therefore,
the water holding coefficient is less than that of fresh food. In certain
dehydrated food like fruits, a presoaking period is required before placing
in boiling water for rehydration.

Materials:
Materials Amount (g)
Carrot 1500
Potato 1500
Cabbage 1500
Sodium metabisulfite

Equipment:
Cabinet dryer, top loading balance, knife, automatic slicer
3
Procedure:
(for carrot)
1. Wash the carrot with water to remove soil and dirt. Hand peel and
trim the carrot, followed by cutting using an automatic slicer.

2. Blanch the prepared carrot in boiling water for 1½ minutes followed

by cooling in water.

3. Dip in 1000 ppm sodium metabisulfite solution for 15 minutes and

drain and weigh the carrot.

4. Well spread the carrot on tray and dry in cabinet drier for about 23
hours. First at 60°C for 6 hours and later at 55°C overnight.

5. Weigh the dehydrated carrot and calculate the dehydration ratio

as follows:

Dehydration ratio =
𝑾𝒆𝒊𝒈𝒉𝒕 𝒐𝒇 𝒎𝒂𝒕𝒆𝒓𝒊𝒂𝒍 𝒕𝒂𝒌𝒆𝒏 𝒇𝒐𝒓 𝒅𝒆𝒉𝒚𝒅𝒓𝒂𝒕𝒊𝒐𝒏
𝑾𝒆𝒊𝒈𝒉𝒕 𝒐𝒇 𝒅𝒆𝒉𝒚𝒅𝒓𝒂𝒕𝒆𝒅 𝒎𝒂𝒕𝒆𝒓𝒊𝒂𝒍

6. Repeat step 1 to 5 for the other two vegetables.

4
b) Determination of the optimum rehydration time

Materials:
Dehydrated materials (carrot, potato, cabbage, cauliflower)

Equipments:
Top loading balance, beaker, sieve

Procedure:

1. Weigh 10g of the dehydrated carrot and put into five different
beakers containing boiling water, respectively.

2. The time of rehydration is 10, 15, 20, 25 and 30 minutes for each of
the five beakers, respectively.

3. After rehydration, drain the water through sieve.

4. Weigh the rehydrated product.

5. Repeat for potato and cabbage.

6. Calculate the rehydration ratio as follows:

Rehydration ratio =
𝑾𝒆𝒊𝒈𝒉𝒕 𝒐𝒇 𝒕𝒉𝒆 𝒓𝒆𝒉𝒚𝒅𝒓𝒂𝒕𝒆𝒅 𝒎𝒂𝒕𝒆𝒓𝒊𝒂𝒍𝒔
𝑾𝒆𝒊𝒈𝒉𝒕 𝒐𝒇 𝒅𝒆𝒉𝒚𝒅𝒓𝒂𝒕𝒆𝒅 𝒎𝒂𝒕𝒆𝒓𝒊𝒂𝒍

5
 Experiment 3: Sugaring method
a) Production of peanut brittles
b) Production of pineapple jam and determination of pectin jelly grade

INTRODUCTION

Crystalline candies are defined as candies with organized crystalline

structures and some liquid inside. Generally, they are easy to bite and are
made by boiling sugar and water to create concentrated sugar syrup
that forms a crystalline structure when cooled.

The purpose of this experiment is to evaluate the quality of crystalline and

non-crystalline candies when subjected to different variables such as
temperature and substitutions made with fat. Moreover, understanding
the concepts such as super saturation of sugars and how the structure of
sugar can yield different types of products is important in the production
of peanut brittles.

a) Production of Peanut Brittles

Ingredients:

Ingredients Amount (g)

Sugar 450 g
Water 250 ml
Glucose Syrup 300 g
Raw Peanut 900 g
Salt 2g
Baking Soda 2g
Butter 125 g

Equipment:
Thermometer, top loading balance, slab, scraper

6
Procedure:
1. Roast the peanuts or fry without cooking oil. Let it cool and remove
the peanut skin.

2. Combine sugar, glucose syrup and water in a container.

3. Stir until sugar is well suspended. Heat the mixture to 110-115°C with
stirring until the sugar is completely dissolved.

4. Add the roasted peanuts and salt into the mixture. Heat the mixture to
145-150°C and stir occasionally to ensure the peanuts are immersed in
the syrup. At this temperature, the sugar is stable enough to be stirred,
and the peanuts will infuse some delicious flavour.

5. Remove the mixture from heating and add butter and baking soda
and stir in well.

6. Pour the mixture onto a well-oiled slab. After pouring, immediately

spread out the batch as thin as possible with spoon and scraper.

7. Cool for about 2 to 3 minutes (do not let the batch get too cold),
loosen the brittles from the slab with the scraper, working around the
edges.

8. As soon as the batch is free, from the slab, grasp it by one edge and
flop it over, upside down.

9. Cool the brittles and crack it up into small pieces and pack. Evaluate
the acceptability of the brittles for texture and sensory.

7
b) Production of pineapple jam and determination of pectin jelly grade

INTRODUCTION

The shelf life of pineapple varies among its varieties depending on

storage conditions. It ranges from 4 to 8 days at room temperature and
2-3 weeks in cold storage at 13°C. To make the pineapple fruit available
during the off season it is processed to make juices, jams, squashes,
nectars, chutney, pickles, toffees and canned pineapple slices.

Bottling and canning are essentially similar processes in that food is filled
into a container and heated to destroy enzymes and micro-organisms.
Fruits can be packed into jars with hot, sugar syrup and vegetables can
be packed into hot brine. The filled jars are sealed and pasteurized so
that an internal vacuum forms when they are cooled. The sealed
container then preserves the food by preventing re-contamination and
excluding air and sometimes light. Preservation depends on an
adequate heat treatment and an air-tight (or 'hermetic') seal.

Ingredients:

Amount
Ingredients
(g)
Pineapple 1kg
Sugar 1kg
Citric Acid and water (ratio of 1: 1)
Pectin

Equipment:
Food processor/Blender, top loading balance pH meter, refractometer,
jam bottles

8
Procedure:

1. Select fully ripe pineapple with good colour, flavour and aroma. Peel
and wash the fruits. Cut the fruits into small slices and remove the
stones.

2. Blend the fruit slices in a blender. Drain if there is any excess juice.
Record the weight and total soluble solid (use refractometer).

3. Heat the mixture on a low fire while slowly adding the pectin-sugar
mixture. Stir until dissolve and add in the remaining sugar.

4. Check the pH (should be about 3.0 – 3.2 throughout the process).

5. Heat until the jam reaches 60 °Brix.

6. Pour some of the hot jam into a sterilized jam bottle, seal immediately.

7. Repeat step 5 to 6 for 64 and 68 °Brix.

8. Store at room temperature and observe for any development of mold.

Note:
*Assuming the given pectin grade is 150, the ratio of pineapple: sugar is
1:1, calculate the amount of pectin and sugar required for the mixture.

9
 Experiment 4: Effect of different storage temperature
a) Production and sensory quality of sausages
b) Production and sensory quality of meat balls

INTRODUCTION

Freezing is an easy, quick, versatile and convenient method of preserving

foods. Properly frozen foods will maintain their original colour, flavour,
texture and nutrients. Preservation by freezing is based on the principle
that extreme cold retards growth of microorganisms and slows down
enzyme activity and oxidation, however it does not cause food to
become sterilized. The quality of frozen food depends on factors such as
the type of food, quality of food before freezing, rate of freezing and
preparation before freezing. Freezing causes the water in food to expand
and tends to disrupt the cell structure by forming ice crystals. Quick-
freezing results in the formation of smaller ice crystals, producing less cell
damage than in the slowly frozen product. Foods that are slowly frozen
may result in quality loss for example fish, may upon thawing, show a loss
of liquid called drip whereas liquid foods such as egg yolk may become
coagulated.

Sausage are comminuted processed meat products made from red

meat, poultry or a combination of these with water, binders and
seasoning. They are usually stuffed into a casing and may be cured,
smoked or cooked. Several non-meat ingredients such as extenders and
binders, water, salt, nitrite, nitrate, sugars, antioxidants, phosphates, mold
inhibitors, along with traditional spices, seasonings and flavourings are
essential and stabilize the mixture and add specific characteristics and
flavours. The maximum fat content is limited to 30%, and the amount of fat
and water combined is limited to 40%, so the manufacturer can increase
water to substitute for reduced fat. Typically, the amount of naturally
occurring water is determined by computing four times the protein
content. Any moisture above that amount is considered added water.

10
a) Production and sensory quality of sausages

Ingredients:

Ingredients Amount (g)

Minced Meat/chicken 1000
White Pepper 5
Salt 12
Natrium tripolyphosphate (STPP) or sodium bicarbonate 3
Isolate Soy Protein (ISP) 50
Ice Water 135
Sugar 10
Flavouring (chicken/beef) 5

Equipment:
Sausage stuffer, bowl chopper, steamer, top loading balance, casing

Procedure:

1. Chicken meat is chopped into 2 cm3 cubes and then minced using
the Robot Coupe Mincer for 1 minute. Add salt to the meat and further
mince for another minute.

2. Dilute sugar and STPP in ice water and add into the mixture, continue
to mince the mixture for 4 minutes.

3. Add ISP, white pepper and chicken flavoring to the mixture. Mince the
ingredients until it is well distributed. During the process, maintain the
temperature below 10°C to ensure proper emulsification and
processing time under 10 minutes.

4. The emulsified mixture is feed into the sausage feeder machine and
filled in the sausages casing.

5. Boil the sausage until it rises to the top.

11
 6. Wash the cooked sausage for 5 minutes using tap water to remove
access oils before soaking the sausage in ice water.

7. Sausage is manually peeled, vacuum and divide into three plastic

bags and seal.

8. Thaw for 30 minutes at room temperature. Fry the sausages and

sensory evaluate using the scale given in Table 4.

9. Store the remaining two bags at chill (5 to 7°C) and freezing (-18°C)
temperature. Record your observations in the Result Data Sheet for
day 7 and 12.

10. Determine colour of the sausages using Chromameter CR400 and

report your result in terms of L* (lightness), a* (redness) and b*
(yellowness)

11. Analyses the sausages texture profile analysis using TAXT2i Plus in terms
of springiness, chewiness and hardness.

12
b) Production and sensory quality of meat balls

Ingredients:

Ingredients Amount (g)

Minced Meat/chicken 1000
Wheat flour 50
Corn flour 5
Salt 10
Flavouring (chicken/beef) 5

Equipment:
Food processor, dough mixer, freezer

Procedure:

1. Wash meat thoroughly until clean and mince the meat. Add
sufficient amount of corn flour to form into a ball (until it is not sticky
to the hand)

2. Boil water and place the meat balls into the boiling water. Heat until
all the meat balls rise to the top and continue heating to cook.

3. Drain the water and cool at room temperature. Divide the meat balls
into three plastic bags and seal.

4. Thaw for 30 minutes at room temperature. Fry the meat balls and
sensory evaluate using the scale given in Table 4.

13
5. Store the remaining two bags at chill (5 to 7°C) and freezing (-18°C)
temperature. Record your observations in the Result Data Sheet for
day 7 and 12.

6. Determine the colour of the meat balls using Chromameter CR400

and report your result in terms of L* (lightness), a* (redness) and b*
(yellowness)

7. Analyses the meat balls texture profile analysis using TAXT2i Plus in
terms of springiness, chewiness and hardness.

Table 4: Indicator codes for the quality of sausages and

frozen meat balls

Texture Off-odour Colour Overall acceptability

1. very slightly firm 1. Fresh odour 1. fresh meat 1. extremely dislike
2. slightly firm 2. Slightly off-odour colour 2. slightly dislike
3. moderately firm 3. Moderately off- 2. slightly pale 3. moderately
4. extremely firm odour colour acceptable
4. Extremely off- 3. moderately dark 4. highly acceptable
odour colour
4. extremely dark
colour

14
 RESULTS DATA SHEET

Sensory quality of sausages

Date of practical :
Student Name :
Matric No :

Observation data for the quality of frozen sausages

Signs of spoilage
Day Overall
Texture Off-odour Colour
acceptability
0
7
14

15
 RESULTS DATA SHEET

Sensory quality of meat balls

Date of practical :
Student Name :
Matric No :

Observation data for the quality of frozen meat balls

Signs of spoilage
Day Overall
Texture Off-odour Colour
acceptability
0
7
14

16
 Experiment 5:
Production of Ice cream (different crystallisation of ice)

INTRODUCTION

Ice cream means the pure, clean, frozen products made from a
combination of milk products, sugar, dextrose, corn syrup in dry or liquid
form, water, with or without egg or egg products, with harmless flavoring
and with or without harmless coloring and with or without added stabilizer
or emulsifier composed of wholesome edible material.
Ingredients:

Formulation of Ice-cream

Ingredients (hard) Amount (g) Ingredients (soft) Amount (g)

Full cream evaporated milk 600 Milk powder 1 kg
Butter 100 Butter 150
Sugar 240 Sugar 500
Flavour 0.90 Flavour 3.0
Stabiliser and emulsifier 9.0 Stabiliser and emulsifier 35.0
Water 1000ml Water 3500ml
*Note: The ice cream making machine must be sanitised before used.

Equipment:
Homogeniser, ice-cream machine, freezer

Procedure:

1. Slowly add water into the vessel containing evaporated milk/milk

powder. Mix thoroughly to dissolve the milk powder. Heat the mixture to
about 50°C.

2. Mix all the dry ingredients in another vessel and add the dry ingredients
mixture into milk and stir until dissolved.

3. Heat the mixture to 85° - 90°C for about 20 minutes and thoroughly stir
the mixture.
17
4. Cool to room temperature. Pour the mixture into the ice cream making
machine. Store the ice cream for 24 hours in a freezer.

5. Determine the melting characteristic. Remove the ice-cream from the

freezer and leave at room temperature. Record the time taken for the
first drip to occur.

6. Calculate the overrun for the hard ice-cream with the following
formula:

(Volume of ice cream produced − Volume of mix used)

% 𝑂𝑣𝑒𝑟𝑟𝑢𝑛 = 𝑥 100
Volume of mix used

18
 Experiment 6: Fermentation
a) Production of fermented fish (ikan pekasam)
b) Fermented glutinous rice (tapai)

INTRODUCTION

Fermentation refers to a process by which large organic molecules are

broken down into simpler molecules as a result of microorganism’s activity
producing alcohol, acetic or lactic acid end products. These reactions
take place anaerobically in the absence of oxygen and are responsible
for the production of products such as wine, vinegar, yoghurt and pickled
vegetables. In alcoholic or ethanolic fermentation, sugars and starches
are converted into alcohol and carbon dioxide by yeast enzymes. This
process is important in the production of beers and wines.

In acetic acid fermentation, alcohol is converted into acetic acid

(vinegar) in the presence of acetobacter bacteria. Vinegar is used to
pickle food such as cucumber. Another fermentation product is fermented
fish which have been considered as a Southeast Asian product for many
years. These products are highly salted and fermented until the fish flesh is
transformed into simpler components either in the form of a paste or
liquefied into a product known as fish sauce. Fish sauce is used principally
as condiment for flavouring of rice dishes. The degree of fermentation
depends on factors such as whether the fish are completely or partially
degutted; the proportion of salt used; the fat content of the fish and the
temperature at which the salted fish are kept. In this experiment, two
fermented products namely ikan pekasam and tapai, the two very
popular Malaysian fermented food products will be produced.

19
 a) Production of fermented fish (ikan pekasam)

Ingredients:
200g rice, 150 ml concentrated tamarind solution (1:1 ration of water to
tamarind), 600g fresh fish, 60g salt

Equipment:
Knife, electric grinder, refractometer, pH meter

Procedure:

1. Remove the viscera, gill and thoroughly wash the fish.

2. Roast rice until brown under a slow heating and leave it for 15 min to
cool.

3. Using an electric grinder, grind it into fine granules. Collect the powder,
add tamarind solution with the ratio 1:1 for tamarind to water and add
salt. Mix to form a paste.

4. Coat pastes throughout the fish and place in an air tight container.
Ferment it for three nights at ambient temperature.

5. Remove the fish. Measure the total soluble solids and pH. Discuss your
observation.

As for the next observation:

6. Deep fry the fish at 170°C. Drain the oil and air cool the fish.

7. Use the scale given in Table 6.1 for the sensory evaluation and discuss
your observation.

20
 Table 6.1 Scale for sensory evaluation of ‘ikan pekasam’

Saltiness Texture Odour Taste Overall acceptability:

1. very slightly salty 1. soft 1. very slightly off odour 1. very slightly off flavour 1. very slightly acceptable
2. slightly salty 2. slightly hard 2. slightly off odour 2. slightly off flavour 2. slightly acceptable
3. moderately salty 3. moderately hard 3. moderately off odour 3. moderately off flavour 3. moderately acceptable
4. extremely salty 4. extremely hard 4. extremely off odour 4. extremely off flavour 4. extremely acceptable

21
b) Fermented glutinous rice (tapai)

Ingredients:
200g glutinous rice, 200 ml water, ragi

Equipment:
Plastic container with tight cover, clean towel, electric rice cooker, sift,
refractometer, pH meter

Procedure:

1. Weigh glutinous rice and pour into a rice cooker

2. Wash clean the glutinous rice. Add in 200 ml water and cook the
glutinous rice. Transfer into a clean plate and cool it to room
temperature.

3. Cut the ragi into 4 pieces. Take one piece of the ragi and squash it
into a powder.

4. Sieve the ragi thoroughly onto the cooked glutinous rice. Using a
clean spoon mix the ragi thoroughly throughout the glutinous rice.

5. Spoon into five small cups and close the cups tightly. Cover with a
clean towel. Leave at room temperature. Observe daily.

6. Evaluate the product by sensory evaluation according to the scale

given in Table 6.2.

7. Measure the total soluble solids and pH. Discuss your observation.

22
 Table 6.2: Scale for sensory evaluation of ‘tapai’

Grittiness Sweetness Odour Overall acceptability

1. Not gritty 1.very slightly sweet 1.Fresh glutinous rice odour 1.very slightly acceptable
2. slightly gritty 2.slightly sweet 2.slightly sweet odour 2.slightly acceptable
3. moderately gritty 3.moderately sweet 3.moderately sweet odour 3.moderately acceptable
4. extremely gritty 4.extremely sweet 4.extremely sweet odour 4.extremely acceptable

23
 Experiment 7:
Effect of propionic acid on the shelf life of bread

INTRODUCTION

Bread is produced by the mixture of flour, water, salt, yeast and other
ingredients. The basic process involves mixing of ingredients until the flour
is converted into a stiff paste or dough, followed by baking the dough
into a loaf.

In bread making, dough made by any process must be extensible

enough for it to relax and it will stretch out when pulled. It must be elastic
and have the strength to hold the gases produced while rising, and
stable enough to hold its shape and cell structure. Gluten is essential for
bread making and influences the mixing, kneading and baking
properties of dough. Gliadin and glutenin are the two important types of
proteins that forms gluten when mix with water and gives dough special
properties.
Ingredients:

Formulation Control F1 F2
High protein flour 1000 1000 1000
Water 600 600 600
Instant yeast 15 15 15
Salt 15 15 15
Sugar 30 30 30
Shortening 30 30 30
Calcium propionate - 200ppm 1000ppm

Equipment:
Baking oven, dough mixer, baking tray

24
Procedure:

1. Dissolve calcium propionate in water.

2. Mix all dry ingredients in a dough mixer. Then add calcium

propionate and water mixture slowly.

3. Mix using slow speed for 2 minutes and medium speed for the next
10 minutes to form a dough.

4. Place dough in a container and cover with moist cloth. Let dough
rise to a double size (~45 minutes).

5. Punch the dough and shape into round balls of approximately similar
size. Place the dough into a greased pan.

6. Final proofing for 45 to 60 minutes (35 to 37°C; 95% RH). Bake in an

oven at 180°C for 30 to 35 minutes.

7. Arrange the balls on a rack for cooling. Once cooled pack in PE

plastic bags and seal.

8. Evaluate the overall appearance and observe signs of mold spoilage

every day according to Table 7.

9. Record observations and discuss the results in the Results Data Sheet.

25
 Table 7 Indicator codes for bread signs of spoilage

Surface mould growth Off-odour Texture changes Overall acceptability

1. No surface mould observed 1. Fresh odour 1. Soft 1. Extremely dislike

2. Small amount of mould (<¼ of bread surface) 2. Slightly off-odour 2. Slightly hard 2. Moderately dislike

3. Moderate amount of mould (>¼ but <½ of bread surface) 3. Moderately off-odour 3. Moderately hard 3. Moderately acceptable

4. Excessive amount of mould (>¾ of bread surface) 4. Extremely off-odour 4. Extremely hard 4. Highly acceptable

26
 RESULTS DATA SHEET
Effect of propionic acid on the shelf life of bread

Date of practical :
Student Name :
Matric :

Observation data for bread sign of spoilage

Signs of spoilage
Day
Surface mould Texture Overall
Off-odour
growth changes acceptability
1
3
5

27