Comparing thickeners in fruit sauce.

Purpose: To see which thickening agent would be the best for the sweet and savory.




Procedure of lab:




Lab data:

Average Viscosity (thickness) when hot in inches over 2 minutes: variation 1 = 5.5 in control = 2.5 in variation 2 = 3 in and variation 3 = 3.2 in


Apearance of each: variation 1 is runny and most apptizing.
Control = thickes white color looks bad and least apptizing.
variation= 2,3 lookes alike.


Flavor of each: Control was the least favorite varition 1
T= favorite
S= favorite


Which starch has more thickening power? How do you know? The flour has more of a thickening power because the cornstarch has more of a clear color to it than the flour does. The flour looks like fat and looks less apptizing to eat.


Describe any differences in the flavors of the sauces. Flour doesn't taste as good with sweet stuff - takes out flavor of berries. Cornstarch taste's better with sweet berries.



Describe any difference in mouth feel b/t the sauces prepared with caronstarch and the flour. Flour is way to thick and has less taste to it.



Describe any differences in apearance. 1 looks more pretty and less thick and 3rd is 2nd best apptizing control looks least apptizing and takes out the berry taste and adds more of a flour taste to it.



Which starch makes the best fruit sauce (sweet NOT savory)? Why? The 1 tbs cornstarch and the sugar apperance is best flavor, and looks best.



Pictures of our lab. Yum.