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Effect of Variables in the Recipe
The experimental findings showed that increasing the amount of acid corresponded to an increase in gel strength to a certain level (100% acid). However, adding the acid beyond this point did not increase the gel strength significantly. These observations imply that it is necessary to restrict the quantity of acid to attain the desired gel strength. Recipes that require strong gels can increase the amount of acid used. On the other hand, recipes that require moderate strength gels should reduce the amount of acid used.
Other ingredients in the recipe also need to be evaluated for their acidity or alkalinity (Cauvain 2017). Using a lot of basic ingredients would neutralize the acid and cancel out its effect on starch gelatinization. Conversely, using acidic ingredients such as lemon juice in addition to vinegar would increase the acidity of the ingredients thereby affecting the strength of the resultant gel.
It was also noted that adding a lot of acid after blending yielded gels with reduced strengths. This effect was seen because the increased acidity led to the collapse of starch granules, which was observed as reduced SAG. This observation implies that acids should be added during blending and not afterward because the mechanical process of blending introduces shearing forces that contribute to the gelatinization (Wang & Copeland 2015). However, if acids are to be added after stirring and blending, limited quantities should be used to prevent the starch gels from collapsing.
Problem of Design
- 1 tablespoon of cornflour: Tablespoons are of different sizes and shapes, which makes it difficult to determine the precise amount of flour measured. Additionally, some individuals may use heaped tablespoons while others may use level tablespoons. Using grams as the unit measurement of flour would be ideal to ensure the reproducibility of the results.
- ½ cup of water: Cups are of different sizes and shapes, which interferes with the accuracy of the measured water. Specifying the volume of water to be measured in milliliters would be a better way of indicating the amount of water than using cups.
- Blend starch with half of the measured water: This procedure does not indicate the duration and speed of blending as well as the equipment to be used. It is possible to blend for a shorter or longer time than expected, which can introduce additional shearing forces and affect the extent of gelatinization.
- Add the remaining water and bring to the boil, constantly stirring: The amount of remaining water could be less than or more than the expected volume depending on the accuracy of the second step. Stipulating the volume of water would improve the precision of the procedure.
- Simmer for 1 minute: Simmering entails maintaining food just below the boiling point while heating (Holzen 2014). The amount of heat to be used during simmering is not indicated. Simmering could be done at low or moderate heat. It is necessary to indicate the amount of heat to ensure uniformity.
- Pour into a wet jelly mold (dariole): This step does not state whether the mixture should be poured into the molds immediately or left to cool for a specific time before pouring.
- Add 1 tablespoon, 2 tablespoons, and 3 tablespoons of vinegar to starch when blending: Tablespoons vary in shape and size, which could introduce variations to the experiment. Also, different people are likely to fill the tablespoons differently. Indicating the volume of vinegar in milliliters would be more appropriate than tablespoons.
- Add 1 tablespoon, 2 tablespoons, and 3 tablespoons of vinegar to the gelatinized starch mixture: This statement does not specify whether or not the mixture should be stirred following the addition of the acid. Failure to stir the mixture can cause uneven distribution of the acid and affect the results.
Conclusion
The impact of acid on starch implies that specified levels of acidity should be maintained to attain the desired gel consistencies. The reliability of recipes depends on the accuracy of measurements and the ability to replicate the recipes with similar results. Therefore, standard measures and procedures should be included in recipes.
Reference List
Cauvain, SP 2017, Baking problems solved, 2nd edn, Woodhead Publishing, Cambridge.
Holzen, HV 2014, A new approach to Indonesian cooking, Marshall Cavendish Cuisine, Singapore.
Wang, S & Copeland, L 2015, ‘Effect of acid hydrolysis on starch structure and functionality: a review’, Critical Reviews in Food Science and Nutrition, vol. 55, no. 8, pp. 1081-1097.
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