Purpose
The
purpose of this experiment was to compare the effectiveness of various
preservatives on the color of applesauce.
I
became interested in this idea because I like apples and applesauce. Nearly all
my friends like applesauce and so do my family members. I have noticed that
infants are often fed applesauce as one of their first solid foods. I have also
noticed that people who are sick in the hospital often are given applesauce
with their meal. I also know that elderly people in nursing homes also seem to
eat applesauce fairly often. Applesauce seems to be an important part of
people’s diet.
The
information gained from this experiment could help nutritionists and apple
processors learn about the effectiveness of various preservatives on the color
of applesauce. This would also help those who eat applesauce as part of their
diet.
Hypothesis
My
hypothesis was that, the applesauce treated with the ascorbic acid and heat
would get the highest USDA score.
I
based my hypothesis on finding out that ascorbic acid works very well when
making applesauce. I thought heat would even make it lighter.
Experiment Design
The
constant in this study was:
• The raw applesauce prior to treatment
• The type of apples
• Amount of apples
• Grinding method
• General testing procedures
• Use of colorimeter
The
manipulated variable was the type of preservative used to make applesauce.
The
responding variable was the color (lightness) of the applesauce.
To
measure the responding variable, I used a Hunter Reflectance Spectrophotometer
(colorimeter.)
Materials
QUANTITY
|
ITEM DESCRIPTION
|
8
|
Apples
|
1 g.
|
Citric Acid
|
3g.
|
Ascorbic Acid
|
1
|
Microwave Oven
|
1
|
Food Processor
|
1
|
Apple Peeler
|
1
|
Hunter Reflectance
Spectrophotometer
|
1
|
Knife
|
1
|
Cutting Board
|
Procedures
1. Set up materials at local apple processing
lab.
A.)
Peel and core 2 apples (I used “Cameo” apples)
B.)
Use the peeling and coring machine.
C.) Finish peeling off the extra skin by hand
with peeling knife
2. Treatment #1 (Ascorbic acid preservative
plus heat)
A.) Cut up two apples previously peeled and
cored into 8 pieces each.
B)
Weigh and record.
C)
Place them all into food processor.
D)
Add 0.3 grams of ascorbic acid to the apples in food processor.
E)
Grind up the contents for 30 seconds, then stop.
F)
Stir well.
G)
Grind for another 30 seconds.
H)
Pour all ground up contents into a cup.
I)
Heat the applesauce (which you just made) slowly in microwave oven until
it is 88° C. (190° F.)
J)
Test applesauce with the colorimeter
K) Record results on the data table (shown in
the appendix)
3. Treatment #2 (Citric acid preservative)
A.) Repeat Steps 1 and 2, except do NOT heat or
add ascorbic acid.
B.)
Instead, add 0.3 grams of Citric acid
4. Control Group (Applesauce with no
preservative)
A.) Repeat Steps 1 and 2, except do NOT add ascorbic
acid (and do not heat)
5. Treatment # 3 (Ascorbic acid preservative)
A.)
Repeat Steps 1 and 2, except do NOT heat, and ADD ascorbic acid!
6. Test each applesauce every 15 minutes, four
times in the colorimeter.
Results
The
original purpose of this experiment was to compare the effectiveness of various
preservatives on the colour of applesauce.
The
results of the experiment was the Ascorbic acid plus heat preservative, had the
highest and best USDA score.
Conclusion
My
original hypothesis was the applesauce treated with the ascorbic and heat would
get the highest USDA score.
The
results indicate that this hypothesis should be accepted, because after testing
the applesauce, the ascorbic acid + heat treatment resulted in the highest USDA
score.
After
thinking about the results of this experiment, I wonder if we ground up the
apples with a different method, would the colorimeter data still be relatively
the same? I also wonder if other types
of apples, like Granny Smith, would have similar results.
If
I were to conduct this project again I would grind up the apples more
carefully. In this experiment, I got
better and better at grinding up the apples every time. This affected the colorimeter results; but
not greatly. Lastly, I would do more
trials for each treatment. In this
experiment, I only did one trial for each of the four preservatives, but I
tested the one applesauce treatment four times.
I should have used the system above, but repeated two or three times.
Researched
by Kacey H
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