Food Science B Cookies! Science Olympiad Science Olympiad Food Science B Event 2010 Sharon Ramsey Department of Food, Bioprocessing and Nutrition Sciences NC State University

SO Coaches Institute 2009 Notebooks Notebook keeping Notebook keeping experiments 30% of score experiments 30% of score label, nutrition calculations, paragraph 22% of score label, nutrition calculations, paragraph 22% of score

SO Coaches Institute 2009 Notebooks Any notebook that securely holds all items Any notebook that securely holds all items Number all pages Number all pages Table of contents – Table of contents – Document each trial. Data! Document each trial. Data! Discuss results, changes. Graphs need labels. Discuss results, changes. Graphs need labels. Include Package Labels in notebook– no package this year-, Nutrition calculations and explanatory paragraph for cookies Include Package Labels in notebook– no package this year-, Nutrition calculations and explanatory paragraph for cookies Will be returned as you leave event Will be returned as you leave event

SO Coaches Institute 2009 Spoilage/contamination Good sanitation in “lab” area Good sanitation in “lab” area During processing During processing Metal contamination Metal contamination Ingredient contamination Ingredient contamination Heating, cooling problems Heating, cooling problems Storage Storage Molds Molds Flavor changes Flavor changes Texture changes Texture changes

SO Coaches Institute 2009 Before your event experiments and label experiments and label Methods for forming Methods for forming Differences in lipids, sugars, time and temperature effects Differences in lipids, sugars, time and temperature effects Traditional, convection, microwave ovens Traditional, convection, microwave ovens Maillard browning, caramelization Maillard browning, caramelization Labeling Labeling

SO Coaches Institute 2009 Types of heating Types of heating Types of heating Convection – moving air Convection – moving air Conduction – contact Conduction – contact Radiation - broiler Radiation - broiler Microwave – energy into water, fat and sugar molecules Microwave – energy into water, fat and sugar molecules

SO Coaches Institute 2009 Moisture loss in cookies Need to weigh dough before and cookie after cooling. Need to weigh dough before and cookie after cooling. Subtract weight of cookie from weight of dough to find amount of water lost Subtract weight of cookie from weight of dough to find amount of water lost Divide water lost by initial weight of dough and multiply result by 100 Divide water lost by initial weight of dough and multiply result by 100 (Weight initial-weight final) (Weight initial-weight final) weight initial weight initial x 100

SO Coaches Institute 2009 Density Mass per unit volume Mass per unit volume Expressed in kilograms per cubic meter (kg/m3) or grams per cubic centimeter (g/cm3) dependent on temperature and pressure (PV=nRT) Liquids- Place a known volume of liquid on a balance measure in graduated cylinder, pipet, etc. Solids traditional shapes may use geometry to figure out area of sample, then weigh to obtain mass

SO Coaches Institute 2009 Labeling Name for product…get creative! Name for product…get creative! Ingredients, nutritional label (correct from ingredients) and serving size Ingredients, nutritional label (correct from ingredients) and serving size Weight of package (for one batch of cookies) Weight of package (for one batch of cookies) Graphics – take photo or draw pictures Graphics – take photo or draw pictures Marketing message Marketing message

SO Coaches Institute 2009 Labeling Size of print Size of print Placement of label items Placement of label items main item name is largest type on package main item name is largest type on package ingredients statement- ingredients in decreasing order ingredients statement- ingredients in decreasing order company name and address company name and address Weight for package Weight for package

SO Coaches Institute 2009 Nutritional labels Carbohydrates and proteins yield 4 kcal/g when consumed Carbohydrates and proteins yield 4 kcal/g when consumed lipids average yield 9 kcal/g when consumed lipids average yield 9 kcal/g when consumed fats are the most concentrated source of food calories fats are the most concentrated source of food calories carbohydrates are the cheapest source of calories carbohydrates are the cheapest source of calories proteins the most expensive proteins the most expensive Labels should be complete. Must figure out values by using the values of ingredients and amount used. These are mostly math problems. Labels should be complete. Must figure out values by using the values of ingredients and amount used. These are mostly math problems.

SO Coaches Institute 2009 Nutritional labeling If your final formulation contains 1 cup flour, 1 cup butter, 1 cup sugar and 1 tsp vanilla, how would you calculate the nutrition facts and ingredient list? 1.Use nutrition facts from each ingredient. 2.Make a table in your notebook for each type of nutrient (total fats, saturated fat, cholesterol, etc.) 3.Calculate the number of servings of each ingredient in your formulation (total grams used/g in serving size). 4.Multiply each type of nutrient by this number and place answer in table. 5.When all ingredients done, total results for batch. 6.Divide these results by the number of cookies the batch of dough made. 7.Figure out serving size you want or use labeling regulations (2-3 cookies, 10 cookies? Depends on size – marketing?). 8.Multiply the results of step 6 times the number of cookies in the serving.

SO Coaches Institute 2009 At the event Basic lab skills for event Basic lab skills for event Pipeting Pipeting What is a drop? What is a drop? Measuring and weighing Measuring and weighing To Tare or not to Tare? To Tare or not to Tare? Accuracy counts! Accuracy counts! Calculations and results Calculations and results Significant figures Significant figures Procedures will be given…will not need to memorize them step by step Procedures will be given…will not need to memorize them step by step

SO Coaches Institute 2009 Day of Event Notebook (containing label) and cookies checked in by 9:00 am Notebook (containing label) and cookies checked in by 9:00 am Afternoon events similar to events in prior years but all questions based on cookies. Afternoon events similar to events in prior years but all questions based on cookies.

SO Coaches Institute 2009 Cookie judging At least 5 representative cookies must be brought for judging. Plated, bagged OK. Must be covered and sanitary. At least 5 representative cookies must be brought for judging. Plated, bagged OK. Must be covered and sanitary. Judged on appearance, flavor, texture and creativity Judged on appearance, flavor, texture and creativity Judges will each taste cookies in event. They have right to disqualify cookie (not eat) if it doesn’t look sanitary. Judges will each taste cookies in event. They have right to disqualify cookie (not eat) if it doesn’t look sanitary. 8% of event score 8% of event score

SO Coaches Institute 2009 Questions? Website for coaches and teams: Website for coaches and teams: specific questions specific questions

SO Coaches Institute 2009 Let’s calculate!

SO Coaches Institute 2009 Carbohydrates Carbohydrates Carbohydrates C x (H 2 O) y carbon along with hydrogen and oxygen in the same ratio as water C x (H 2 O) y carbon along with hydrogen and oxygen in the same ratio as water Basic unit – monosaccharide Basic unit – monosaccharide Multiple units – Multiple units – disaccharide (2) disaccharide (2) trisaccharide (3) trisaccharide (3) oligosaccharide (2-10) oligosaccharide (2-10) polysaccharide (>10) polysaccharide (>10)

SO Coaches Institute 2009 Carbohydrates Sugars Sugars Monosaccharides Monosaccharides Glucose, Fructose Glucose, Fructose Disaccharides Disaccharides Lactose (glucose and galactose) -milk Lactose (glucose and galactose) -milk Maltose (glucose and glucose) - Maltose (glucose and glucose) - Sucrose (glucose and fructose –table sugar) Sucrose (glucose and fructose –table sugar)

SO Coaches Institute 2009 Carbohydrates Polysaccharides Examples: Examples: starch - glucose polymers, found in plants starch - glucose polymers, found in plants cellulose –found in plant fibers, insoluble cellulose –found in plant fibers, insoluble Pectin-units are sugar acids rather than simple sugars, found in vegetables and fruits Pectin-units are sugar acids rather than simple sugars, found in vegetables and fruits Branched vs. linear Branched vs. linear Starches are a mixture of branched (amylopectin) and linear (amylose) polysaccharides Starches are a mixture of branched (amylopectin) and linear (amylose) polysaccharides

SO Coaches Institute 2009 Carbohydrates Reducing sugars Reducing sugars Examples: glucose, lactose, fructose Examples: glucose, lactose, fructose Non-reducing sugar contains no hemiacetal groups. Non-reducing sugar contains no hemiacetal groups. Example: sucrose Example: sucrose

SO Coaches Institute 2009 Tests for carbohydrates Benedicts test for sugars Benedicts test for sugars Iodine test for starch Iodine test for starch Positive reaction

SO Coaches Institute 2009 Benedict’s Test The Benedict's test allows us to detect the presence of reducing sugars (sugars with a free aldehyde or ketone group). All monosaccharides are reducing sugars. Some disaccharides are also reducing sugars. Other disaccharides such as sucrose are non-reducing sugars and will not react with Benedict's solution. Starches are also non-reducing sugars. The copper sulfate (CuSO 4 ) present in Benedict's solution reacts with electrons from the reducing sugar to form cuprous oxide (Cu2O), a red- brown precipitate. The final color of the solution depends on how much of this precipitate was formed, and therefore the color gives an indication of how much reducing sugar was present if a quantitative reagent was used. With increasing amounts of reducing sugar the result will be: green yellow orange red

SO Coaches Institute 2009 Iodine Test The Iodine test is used to test for the presence of starch. The Iodine test is used to test for the presence of starch. Iodine solution – Iodine is dissolved in an aqueous solution of potassium iodide - reacts with starch producing a deep blue-black color. Iodine solution – Iodine is dissolved in an aqueous solution of potassium iodide - reacts with starch producing a deep blue-black color. Retrieved from " Retrieved from "

SO Coaches Institute 2009 Lipids Present as fats extracted from plants or animals (butter, vegetable oil) or as constituents of food (chocolate) Present as fats extracted from plants or animals (butter, vegetable oil) or as constituents of food (chocolate) Contributions to foods: texture and flavor Contributions to foods: texture and flavor Contain only Carbon, hydrogen and oxygen Contain only Carbon, hydrogen and oxygen

SO Coaches Institute 2009 Lipids Most common form for lipid in foods is as a triglyceride Most common form for lipid in foods is as a triglyceride What difference in texture would you see substituting vegetable shortening or vegetable oil for butter in the formulation? What difference in texture would you see substituting vegetable shortening or vegetable oil for butter in the formulation? baking/ baking/156136

SO Coaches Institute 2009 Lipids Brown Bag Test Brown Bag Test

SO Coaches Institute 2009 Lipids Conversion between solid structure to a liquid state is called the melting point Conversion between solid structure to a liquid state is called the melting point How would changing the melting point of the lipid used change the cookie texture? How would changing the melting point of the lipid used change the cookie texture?

SO Coaches Institute 2009 Proteins Proteins are made up of amino acids Proteins are made up of amino acids essential and nonessential essential and nonessential Contains Nitrogen Contains Nitrogen Protein can be found in the flour, egg and milk as well as other ingredients.

SO Coaches Institute 2009 Proteins Biuret Test Biuret Test The Biuret Reagent is made of sodium hydroxide and copper sulfate. The blue reagent turns violet in the presence of proteins, and the darker the purple color, the more protein is present. The Biuret Reagent is made of sodium hydroxide and copper sulfate. The blue reagent turns violet in the presence of proteins, and the darker the purple color, the more protein is present.

SO Coaches Institute 2009 Density Measure of mass per unit volume Measure of mass per unit volume Expressed in kilograms per cubic meter (kg/m3), grams per cubic centimeter (g/cm3) dependent on temperature and pressure (PV=nRT) Solids Solids may use geometry to figure out volume of sample, then weigh to find mass. may use geometry to figure out volume of sample, then weigh to find mass.

SO Coaches Institute 2009 Leavening agents Used to produce a gas that 'lightens' dough or batter. Used to produce a gas that 'lightens' dough or batter. used to raise baked goods. used to raise baked goods. water a leavening agent (pie crusts, some crackers) water a leavening agent (pie crusts, some crackers) air incorporated into batter (angel and sponge cakes) air incorporated into batter (angel and sponge cakes) expand when heated and cause the raising of the dough or batter when gas is trapped in matrix of gluten and starch from flour expand when heated and cause the raising of the dough or batter when gas is trapped in matrix of gluten and starch from flour

SO Coaches Institute 2009 Leavening agents Baking soda Baking soda -NaHCO3 -NaHCO3 Needs moisture plus an acid source such as vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits or maple syrup to react Needs moisture plus an acid source such as vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits or maple syrup to react used to neutralize acids in foods used to neutralize acids in foods around 4 times as strong as baking powder around 4 times as strong as baking powder can cause soapy flavor in high amounts can cause soapy flavor in high amounts

SO Coaches Institute 2009 Leavening agents Baking powder Baking powder NaHCO3 plus acidifier(s) and drying agent (usually an acid salt and cornstarch) NaHCO3 plus acidifier(s) and drying agent (usually an acid salt and cornstarch) can cause acidity and/or bitter off-flavor can cause acidity and/or bitter off-flavor two acidifiers used in double acting to produce CO2 in two steps two acidifiers used in double acting to produce CO2 in two steps Reacts when moistened and also reacts when heated Reacts when moistened and also reacts when heated double-acting is the only commercial baking powder available today. double-acting is the only commercial baking powder available today.

SO Coaches Institute 2009 Where to start? Former state and regional event questions that are applicable to the new event Former state and regional event questions that are applicable to the new event Sources for reagents and supplies Sources for reagents and supplies Information and instructions specific to the tasks and competition Information and instructions specific to the tasks and competition

SO Coaches Institute 2009 Time to play! Leavening agents Leavening agents