FST 621 Takehome
Ex 3 - 2003- Wed., Dec. 3
Academic
Misconduct: You may use any published source, you
can use your notes, you can use any website. You do not need to site any source.
You cannot discuss the exam with anyone or use anyone else's notes or exam (from
this or any other year). Violation of these rules is academic misconduct
subject to the penalties in the Student Code of Conduct.
Include
the following statement with your exam and sign it:
I have not discussed the exam with
anyone or consulted someone else's exam or notes.
Signature:
Date:
1. 30 points Harvest Pumpkin Pie -
Shelf-stable, Ready to eat
Ingredients: Water, pumpkin, unbleached
wheat flour, vegetable shortening
(partially hydrogenated soybean and cottonseed oils), high fructose corn syrup,
corn syrup solids, food starch modified, modified tapioca starch, Contains less
than 2% of the following: algin, arabic gum, cinnamon, citric acid, cornstarch,
dextrose, glucono delta lactone, mono and di glycerides, natural and artificial
flavor, paprika, salt, sodium benzoate, potassium sorbate, sodium steroyl
lactylate, soy lecithin, titanium dioxide, turmeric, whole eggs, yellow #5,
Yellow #6, yellow corn flour.
Briefly explain the functions of each
ingredient. For corn syrup, starch, etc.explain which is used and why.
You are asked to get rid of all the
starches added to this product. Explain how you would do this, what the problems
you would expect and how you would overcome them.
2. 40 points
Weight Watchers Smart Ones French Style Cheesecake with strawberry
topping
Frozen product, thaw and eat.
Ingredients: Water, baker's cheese
(pasteurized cultured skim milk, sodium caseinate, rennet), strawberries,
fructose, graham cracker crumbs (wheat four, graham flour, sugar, partially
hydrogenated soybean and/or cottonseed oils, high fructose corn syrup, salt,
sodium bicarbonate), Neuchatel cheese (cultured pasteurized milk and cream,
salt, stabilizers ( guar, locust bean, carrageenan), enzymes), nonfat dry milk,
egg whites,Contains 2% or less of: pear juice concentrate, modified corn starch,
vegetable oil blend (partially hydrogenated soy oil, artificial flavor, TBHQ),
gelatin, modified tapioca starch, emulsifier ( propylene glycol mono and di
esters of fats and fatty acids,nonfat milk, mono and di-glycerides, partially
hydrogenated soy oil with soy lecithin, disodium phosphate), strawberry flavor
(sugar, concentrated strawberry and raspberry juice), vegetable oil base (
partially hydrogenated soy oil, lactose, sodium caseinate, disodium phosphate,
sodium silicoaluminate), salt, sodium acid pyrophosphate, monocalcium phosphate,
guar gum, cheese powder(Monterey Jack cheese (pasteurized milk,cheese cultures,
salt, enzymes), disodium phosphate), vegetable gums ( locust bean, guar,
dextrose), Butter flavor (water, natural flavor, vinegar), artificial flavor,
FD&C red 40 and blue #1, almond flavor, FD&C yellow 5 and FD&C
yellow #6.
Briefly explain the functions of each
ingredient. For corn syrup, starch, etc.explain which is used and why.
You are asked to reformulate the
product so that the ingredient list is much shorter. What do you delete? What do
you add? Explain.
The strawberry topping is too runny
when it thaws. What ingredient changes can you make to fix this? Explain.
3. 30 points Kroger Fruit and Grain low
fat Cereal and Grain Bars.
Filling [raspberry preserves (high
fructose corn syrup, corn syrup, raspberry puree, sugar), glycerin, maltodextrin,
modified corn starch, sodium alginate, citric acid, xanthan gum, monocalcium
phosphate, natural and artificial flavor, red 40, blue 2], enriched wheat flour
( bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin
mononitrate, riboflavin, folic acid), whole oats, high fructose corn syrup,
partially hydrogenated soy and/or cottonseed oil, sugar, honey, nonfat milk,
calcium carbonate, fructose, glycerin, wheat bran, leavening (potassium
bicarbonate), salt, natural and artificial flavor, whey protein concentrate,
modified corn starch, niacinamide,
zinc oxide, reduced iron, pyridoxin hydrochloride, riboflaviin, vitamin A
palmitate, thiamin hydrochloride, folic acid.
Briefly explain the functions of each
ingredient. For corn syrup, starch, etc. explain which is used and why.
You are asked to eliminate the sugars
in order to have a low carbohydrate bar. What would you replace them with? What
problems would this create? how would you solve them?
FST 621 Exam 3 - 1998
This is a take-home exam. You may not disucss this exam with anyone, but you may use any refrence materials, notes etc. Your answers should be typed. The answer to any one question cannot exceed 1 page (8.5"x11", 1 inch margins on both sides and at the top and bottom, 12 point font, double spaced). Your answers will be evaluated on how well you answer the questions asked. Since you have access to the facts, your explanations will be the key to what your grade will be. Creative thinking will be rewarded. You will not be rewarded for filling the page with information that is not directly relevant to the the questions asked.
1. 25 pts Big Burst is an artificially flavored orange dring with the following ingredients: Water, high fructose corn syrup, malic acid, citric acid, natural flavor, glyceryl abietate, FD&C yellow #5, FD&C yellow #6, FD&C red #40., brominated vegetable oil, sodium benzoate, potassium sorbate, and sodium metabisulfite.
What’s there and why is it there? Your company is looking for a line extension and wants to convert this product to a thickened but still able to be extruded by squeezing the bottle. What are your choices for thickening agent(s)? Explain. Which would you choose and why? What would you eliminate from the original formulation?
2. 25 points. Further line extension calls for you to produce a "healthy drink" for "Geezers" containing at least 10% of the RDI for fiber (3.5g/250g serving) and 0.5% tuna oil (for some wonderfully healthful fatty acids). What changes do you make? Explain fully.
3. 25 points Carousel ready to eat shelf-stable cheese cake has the following ingredients:
Cream Cheeses-sour cream mix (pasteurized cultured milk and cream, salt, stabilizers (blend of modified food starch, guar, locust bean, tara and/or carrageenan), disodium phosphate, cultures and enzymes), sugar, eggs, strawberry fruit base (strawberry, sugar, water, natiural and artificial flavor, lemon juice, stabilizers (locust and/or tara gum, carrageenan and pectin), elderberry and citric acid), strawberry flavored nuggets (bleached-enriched wheat flour (niacin, reduced iron, thiamin mononitrate,riboflavin, folic acid), sugar, partially hydrogenated vegetable oil (soybean and/or cottonseed), oat fiber, dehydrated strawberries, modified food starch, sodium bicarbonate, citric acid, natural and artificial flavors, elderberry and beet juice,soy lecithin) vanilla and phosphoric acid.
What is here and why? The nuggets are terrible. Reformulate these and explain how you would do this. You have several options for the nuggets. Discuss two of these.
4. 25 points For the product in question 3 , you are assigned the task of reformulating the product in order to greatly simplify the ingredient list. What do you take out? What do you add? Explain and give your final ingredient list.
Extra credit:
1. What was the take home message from Dr. Desai’s talk on Neotame?
2. What did Dr. Glowaky say about the interaction of Allitame and dihydroxybenzoic acid (DHB)?
3. What did Dr. Manley suggest for our College Bowl team?
Include the following statement on your test and sign it.
As required, I discussed the test with no one.
_________________________________
Test due no later than Monday, Nov. 30 at the start of class (10:00am).