Experiment On Muffin

Experiment: Chemical Preservation Of Food

Purpose: To evaluate the effect of preservative concentration on muffins

Short Intro:
A chemical preservative can be defined as a substance which when added to food can retard, block or slow the processes of decomposition, fermentation and acidification of that particular food.


Equipment: Mixer, baking pan, texture analyzer, colorimeter

Material: Egg, butter, flour, castor sugar, baking powder, Calcium Propionate (Chemical)

Formulation:
Formulation A: 250g butter, 250g castor sugar, 250g egg, 250g flour, 5g baking powder
Formulation B: same as A, but added 500ppm Calcium Proponiate
Formulation C: same as A, but added 1000ppm Calcium Proponiate
Formulation D: same as A, but added 1500ppm Calcium Proponiate

Procedures:
1.Preheat the oven at 180C.
2.Weigh the ingredient based on those formulation. If you are homemade, then is Formulation A. 3. Mix the butter and sugar with mixer at medium speed (no.4) for ~10 minutes until creamy and fluffy.
4. Add eggs one by one and blend at medium speed (no.4).
5. Sieve the flour, baking powder, and calcium proponiate and add little by little into the mixer and blend at slow speed (no.2) for about 1 minute until properly mixed.
6. Pour into a paper cups placed on baking sheets and bake at 180C for 45-60 minutes.
7. Allow to cool on a wire rack and pack the muffins in separate plastic bags (Day2, 4,.....,14). Keep at room temperature for up to two weeks.
8. Record the changes in physical appearance, color, texture, and odor for every two days for two weeks. Obeserve and record any signs of deterioration . Record the time when the sample start to release unpleasant odor.