Chemistry of Food and Cooking: Flan
Question and Answers
A. How does the ingredient you experimented with affect the food’s overall characteristics?,
The ingredient that I experimented with was organic and non-organic ingredients. This affected the physical aspects, and the tasteful aspects. On the physical side there was a significant color change, and consistency (being the gas bubbles in the flan) difference between the two. The taste was different because of the gas bubbles being more present in the organic one compared to the more solid texture of the non-organic Flan that was created.
Now to focus on The organic ingredients created a darker Flan that had a vast amount of gas pockets created in the flan. The darker texture I believe came from the eggs in the ingredients. The gas pockets were created from gas created while cooking, and also I believe some were created from excess oxygen during the mixing of the ingredients.
C. How successful was your experiment in helping you understand your food and improve it's characteristics? What would be the next steps if you were to continue research on this topic?
In my opinion my experiment was successful, I feel successful on the level of recording differences between processed ingredients and organic ingredients. I was originally set to observe the change in aspects both internal and external. There was a significant change in the two Flan's. The reason for this was the change in color, and change in texture.
If I was to progress this experiment further than, the first steps to take would be defining the differences between organic food and processed food. This would help me figure out why the difference in ingredients affects the characteristics of the food. The next step would be experimenting with nutrient affects of the two Flans, and knowing which is better for you as far as results after they are cooked.
The ingredient that I experimented with was organic and non-organic ingredients. This affected the physical aspects, and the tasteful aspects. On the physical side there was a significant color change, and consistency (being the gas bubbles in the flan) difference between the two. The taste was different because of the gas bubbles being more present in the organic one compared to the more solid texture of the non-organic Flan that was created.
Now to focus on The organic ingredients created a darker Flan that had a vast amount of gas pockets created in the flan. The darker texture I believe came from the eggs in the ingredients. The gas pockets were created from gas created while cooking, and also I believe some were created from excess oxygen during the mixing of the ingredients.
C. How successful was your experiment in helping you understand your food and improve it's characteristics? What would be the next steps if you were to continue research on this topic?
In my opinion my experiment was successful, I feel successful on the level of recording differences between processed ingredients and organic ingredients. I was originally set to observe the change in aspects both internal and external. There was a significant change in the two Flan's. The reason for this was the change in color, and change in texture.
If I was to progress this experiment further than, the first steps to take would be defining the differences between organic food and processed food. This would help me figure out why the difference in ingredients affects the characteristics of the food. The next step would be experimenting with nutrient affects of the two Flans, and knowing which is better for you as far as results after they are cooked.
Scientific Paper
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