Functions of Fat in Food
Lab Objectives:
• To emphasize differences in composition of selected spreads.
• To compare the flavor, spreadability and price of selected spreads.
• To evaluate differences between foods prepared with fat and with a fat substitute.
• To evaluate the effects of solid versus liquid fat on the quality of a baked product.
Activity: Comparison of Selected Commercial Fat Products Used as Spreads
Procedure:
1. Obtain samples of each commercial spread.
2. Chill half of each spread for one-half hour in the refrigerator. Keep the rest of each spread at room temperature (RT). (This will be done for you by your instructor)
3. Spread I/2 Tablespoon of each chilled spread and each room temperature spread on bread slice. Note the spreadability of each product.
4. Taste each product, chilled and at room temperature. Compare flavor and mouth feel.
5. Using the labeling on each package as a guide, compare the ingredients and nutritional value of the commercial products.
6. Compare the price per container of the commercial products.