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Custard: Water Bath versus No Water Bath
Transcript
Works Cited
Water Bath versus No Water Bath
Specific Heat Capacity
Air
Water
4.18 J/g
1.01 J/g
Materials and Methods
Time
Color Saturation
Materials and Methods Continued
Figure 2:
Average percent of saturation among the control and variation custards. Means are calculated with a P value of .23 and a 76% confidence level.
Results
Texture Resistance (mm/s)
Average cooking times for 3 Replications
Texture Analysis
Variation
P Value: .007
Confidence: 99%
Control
Figure 1:
Average resistance measurements between the control and variation samples in 3 replications. Means were calculated with a P value of .01 and a 99% confidence level.
Triangle Test
Future Consideration
Triangle Test
-
Out of 20 participants, 10 identified the different sample.
-
P value: .1
Confidence: 90%
Control
Variation
Smooth
Creamy
Grainy
Quiche-Like
66.3
76.95
Variation
Control
Luke Tatti
Liam MacLeod
Custard
Dec. 15, 2014
McGee, H. (2004). Eggs. On food and cooking: The Science and Lore of the Kitchen (Completely rev. and updated ed., pp. 95-96). New York: Scribner.
Figoni, P. (2008). Eggs and Egg Products. How Baking Works: Exploring the Fundamentals of Baking Science (3rd ed., p. 269). Hoboken, N.J.: Wiley.
Specific Heat Capacity of Water. (2014, March 17). Retrieved December 14, 2014, from http://water.usgs.gov/edu/heat-capacity.html
Cooking Eggs. (2011). The Professional Chef (9th ed., p. 875). Hoboken, N.J.: Wiley ;.
Mushet, C., & Caruso, M. (2008). Custards, Bread Puddings, and Cheesecakes. The Arta and Soul of Baking (p.344). Kansas City, MO: Andrews McMeel Pub.
Singh, R., & Heldman, D. (1984). Heat Transfer in Food Processing. Introduction to Food Engineering (5th ed., pp. 278-279). Orlando: Academic Press.
Bralower, T., & Bice, D. (2014). Heat Capacity and Energy Storage. Retrieved November 19, 2014, from https://www.e-education.psu.edu/earth103/node/670
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