FACULTY OF APPLIED SCIENCES

FOOD QUALITY CONTROL

FST 202
PRACTICAL 1: QUALITY CONTROL TEST OF FLOUR
INTRODUCTION
1.
2.
3.
4.

5.

Introduction of wheat flour : origin, scientific name, parts of wheat kernel

Typical nutritional content of wheat flour
Factors of choosing flour in food product
Testing for wheat flour:
a. Physical test
b. Chemical test
Types of flour available in the market and their specific usage e.g. hard wheat flour, soft wheat
flour, whole wheat flour, rice flour

PRACTICAL 2: QUALITY CONTROL TEST OF FISH

INTRODUCTION
1.

Method of evaluation of fresh fish

a. Subjective method
b. Objective method

2.
3.
4.

Quality Index Method quality assessment scheme to identify quality index demerit score
Preservation technique of fresh fish
Changes of quality in fish

PRACTICAL 3: EVALUATION OF EGG QUALITY

INTRODUCTION
1.
2.
3.
4.
5.
6.

External inspection of egg:

Internal inspection of egg
Storage of egg
Grading of egg
Composition of egg
Changes in egg with deterioration

RESULT
Parameter
Exterior
Cleanliness of shell
Presence of brown spot

Sample A

Sample B

MARDIANA AHAMAD ZABIDI

JUNE 2014

Surface of egg shell

Interior
Depth of air cell
Thickness of egg white
Height of the yolk
Diameter of the yolk
Colour of the yolk
Position of the yolk
Chalazae

PRACTICAL 4: MEASUREMENT OF TEXTURE IN FOODS BY MEANS OF TEXTURE ANALYZER

INTRODUCTION
1.
2.
3.

Food texture measurement, method of measurement

Texture Profile Analysis (TPA)
Parameter of TPA

PRACTICAL 5: MEASUREMENT OF pH AND ACIDITY IN FOOD

INTRODUCTION
1.
2.
3.
4.
5.
6.
7.

The acidic character of a juice contributes to its flavour type

Acidity of juice is due to the content of several organic acid e.g. citric, malic, ascorbic etc
Organic acid vs inorganic acid
Relationship between acidity and maturity
Titratable acidity vs pH
Lactic acid in dairy products
Acetic acid in vinegar

PRACTICAL 6: MEASUREMENT OF VISCOSITY IN FOODS BY MEANS OF BROOKFIELD VISCOMETER

INTRODUCTION
1.
2.
3.
4.
5.
6.

Introduction to viscosity
Newtonian liquid
Non-Newtonian liquid
Measurement of viscosity in fluid
The impact of force direction with respect to surface area
Concept of strain and shear rate

PRACTICAL 7: MEASUREMENT OF COLOUR IN FOODS

INTRODUCTION
1.
2.

Subjective method vs objective method

Colour system
MARDIANA AHAMAD ZABIDI
JUNE 2014

3.
4.
5.

Colour chart / index of fruit maturity

Instrument for colour measurement
Importance of colour measurement

PRACTICAL 8: EVALUATION OF CANNED FOODS

INTRODUCTION
1. Food commodities
2. Essential composition and quality factors of canned food
a. Minimum content of fruit ingredient
b. Type of sugar/honey
c. Soluble solids
d. Organoleptic properties
3.
4.
5.
6.

Food additives in canned food

Marking and labelling of canned foods
Importance of heat treatment during canning process
Why it is important for air removal during canning process?

PRACTICAL 9: BREAD ASSESSMENT

INTRODUCTION
1.
2.
3.
4.

Relationship between loaf volume and protein content of the flour

Bread assessment test : loaf characteristics
Storage conditions
Subjective method vs objective method

MARDIANA AHAMAD ZABIDI

JUNE 2014