Experimental Food Studies III 

Course Objectives:

1. Explore the physical, chemical, and nutritional properties of plant-based foods and how processing affects them.

2. Study enzyme activity, protein denaturation, lipid oxidation, and carbohydrate metabolism in food products.

3. Assess the effects of cooking, storage, and preservation techniques on vitamins, minerals, and bioactive compounds.

4. Gain hands-on experience with techniques such as moisture analysis, sugar quantification, and enzyme activity testing.

5. Bridge theoretical concepts with real-world food industry practices for sustainable food processing.
   
   

Course Outcomes:

1. 1. Students will understand how different processing methods impact food quality and composition.

   2. Graduates will be able to analyze enzymatic reactions, oxidation, and spoilage mechanisms.

   3. Students will gain hands-on experience in detecting proteins, fats, carbohydrates, and vitamins in foods.

   4. Learners will develop problem-solving skills for improving food stability, safety, and shelf life.

   5. Equipped with analytical and technical skills, graduates will be prepared for roles in food processing, quality control, and product development.
      
      

Experiments

1. Moisture Content Determination in Fruits and Vegetables
   
   

   • Analyze the water content in plant-based foods using an oven drying method.
     
     

2. Effect of Cooking on Vitamin C Content in Vegetables
   
   

   • Compare vitamin C retention in raw, boiled, and steamed vegetables using an iodine titration test.
     
     

3. Testing Starch Content in Different Plant Foods
   
   

   • Use iodine solution to identify starch presence in potatoes, rice, and bananas.
     
     

4. Enzymatic Browning in Fruits and Its Prevention
   
   

   • Investigate how lemon juice, refrigeration, and blanching prevent browning in apples and bananas.
     
     

5. Effect of Different Drying Methods on the Color and Texture of Plant Foods
   
   

   • Compare sun drying, oven drying, and freeze-drying on fruits and vegetables.
     
     

6. Fermentation of Soybeans for Tofu or Soy Milk Production
   
   

   • Observe how enzymes break down soy protein during fermentation.
     
     

7. Pectin Extraction from Fruits and Its Use in Jam Making
   
   

   • Extract pectin from citrus peels and use it to make jam.
     
     

8. Effect of pH on Plant Pigments (Anthocyanins in Red Cabbage)
   
   

   • Observe color changes of anthocyanins at different pH levels.
     
     

9. Testing Oil Content in Nuts and Seeds
   
   

   • Use Soxhlet extraction or a simple press method to evaluate oil yield in almonds, peanuts, and sunflower seeds.
     
     

10. Gelatinization of Starches in Different Cereals and Tubers
    
    

• Heat rice, wheat, and potato starch solutions to analyze thickening properties.
  
  

11. Effect of Sprouting on Nutritional Composition of Grains
    
    

• Compare protein and vitamin content in sprouted vs. non-sprouted legumes.
  
  

12. Impact of Different Cooking Methods on Dietary Fiber Content
    
    

• Measure fiber content before and after cooking vegetables.
  
  

13. Extraction of Natural Food Colors from Fruits and Vegetables
    
    

• Obtain pigments from beetroot, turmeric, and spinach for food coloring applications.
  
  

14. Testing the Role of Osmotic Pressure in Sugar Preservation
    
    

• Soak fruits in sugar solutions to observe moisture loss and texture changes.
  
  

15. Comparison of Juice Yield from Different Extraction Methods
    
    

• Compare juice yield using cold press, blender, and heat extraction methods.
  
  

16. Protein Estimation in Plant Foods Using the Biuret Test
    
    

• Determine protein content in legumes, grains, and nuts.
  
  

17. Lipase Activity in Oil-Rich Seeds and Nuts
    
    

• Measure lipid breakdown using pH changes in crushed seeds.
  
  

18. Testing Sugar Content in Fruits Using a Refractometer
    
    

• Measure Brix value in orange, apple, and watermelon juice.
  
  

19. Measurement of pH in Fresh vs. Fermented Plant-Based Beverages
    
    

• Compare pH levels of fresh juice, kombucha, and fermented soy milk.
  
  

20. Detection of Reducing Sugars in Foods Using Benedict’s Test
    
    

• Identify glucose and fructose presence in fruit extracts.
  
  

21. Testing Lipid Oxidation in Different Cooking Oils
    
    

• Measure peroxide values of fresh and used frying oil samples.
  
  

22. Measurement of Enzyme Activity in Fruits (Amylase in Bananas)
    
    

• Compare starch breakdown in ripe vs. unripe bananas.
  
  

23. Effect of pH on Protein Solubility in Plant-Based Foods
    
    

• Test how acid and alkaline conditions affect soy protein solubility.
  
  

24. Effect of Temperature on Enzyme Activity (Catalase in Potatoes)
    
    

• Measure oxygen release when hydrogen peroxide reacts with raw and cooked potatoes.
  
  

25. Determination of Antioxidant Activity in Plant-Based Foods
    
    

• Use DPPH assay to analyze antioxidant levels in green tea and berries.
  
  

26. Vitamin A (Beta-Carotene) Content in Carrots and Other Vegetables
    
    

• Extract and test carotenoid content using a simple solvent method.
  
  

27. Detection of Food Adulterants in Plant-Based Foods
    
    

• Test turmeric for synthetic colors, tea leaves for iron filings, and wheat flour for starch adulteration.
  
  

28. Effect of Different Cooking Methods on Protein Denaturation
    
    

• Compare protein structure changes in soy and chickpea flour with heat treatments.
  
  

29. Extraction and Analysis of Essential Oils from Herbs
    
    

• Use steam distillation to extract oil from basil, rosemary, or citrus peels.
  
  

30. Fermentation and Lactic Acid Production in Pickled Vegetables
    
    

• Measure pH and lactic acid content in fermented cucumbers and cabbage.