Experimental cookery

Use juice from the first extraction. Compare the texture, volume, and per- centage of sugar in the finished product with jelly from Experiment 24, 2, with the same proportion of sugar. 1. To 1 cup of juice add ^ cup of sugar. Cook to 104.5°C. Proceed as in Experiment 24, 2. 2. To 1 cup of juice add ^ cup of sugar. Cook to 106. 5°C. Proceed as in Experiment 24, 2. 3. To 1 cup of juice add 1 cup of sugar. Cook to 104.5°C. Proceed as in Experiment 24, 2. 4. To 1 cup of juice add 1 cup of sugar. Cook to 106. 5°C. Proceed as in Experiment 24, 2. Temperature Cooked to Yield, cups Per cent of sugar in finished jell Col( Texti Fh Results and conclusions. Experiment 27. To determine the effect of cooking slowly on the color of the jelly. 1. To 1 cup of juice add ^ cup of sugar. Cook to 103°C. Cook quickly. Proceed as in Experiment 24, 2. 2. To 1 cup of juice add ^ cup of sugar. Cook slowly and cook until a temperature of 103°C. Proceed as in Experiment 24, 2. Yield Color Texture Flavor Results. Experiment 28. To determine the effect of using different kinds of sugar in making jelly. 1. To 1 cup of juice add ^ cup of sucrose. Cook to 103°C. Proceed as in Experiment 24, 2. Use as a control. 2. To 1 cup of juice add 150 grams of crystalline dextrose. What is the measure of the dextrose? Cook to 103°C. Proceed as in Experiment 24, 2. 3. To 1 cup of juice add 150 grams of levulose sugar. What is the measure of the levulose? Cook to 103°C. Does it jell? 4. Repeat 3, but cook to 107°C. 5. To 1 cup of juice add 150 grams of maltose. Cook to 103°C. JELLY 177 Temperature Cooked to Yield, cups Per cent of sugar in finished jell Color Texture Fh Results and conclusions. What happens to the jellies in Experiment 28 after standing a few days? If crystals appear, how long does it take for them to form? When the juice contains a smaller proportion of pectin, how does the texture of the jell compare for any definite proportion of sugar with that of jell made of a juice richer in pectin? What is the effect on the texture of the jelly of cooking the sirup to a higher temperature or concentration? Which propor- tion of sugar in Experiment 24 produces the best-textured jelly? Would this proportion hold for all juices? Why? What is the effect on the texture of the jelly when the proportion of sugar used is too small? On the flavor? What is the effect on the texture when the proportion of sugar is too great? On the flavor? What is the result of substituting dextrose or levulose for sucrose on the texture of the jelly? On the flavor? k CHAPTER VI GELATIN Gelatin has been used extensively for experimental work in studying the reactions of colloidal substances, particularly in connection with gel forma- tion. Uses of gelatin in foods. In food preparation gelatin is used as a basis to make a flavored gel for salads and desserts. It is used as an emulsi- fying agent, to form a basis for some types of candy like marshmallows, and it is used in frozen desserts.