The best part of FST3840 Food Processing is the awesome nugget lab
where we can make our own nugget from scratch!
And sensory evaluation too!
Aahh, the last eating lab was way back in year 1 for FST 1800 Introduction to Food Science
where we get to make different types of candy and also cakes
I *loveeeeeeee* studying food science
for the yummy lab sessions
For this experiment, we were to see the difference between different batter used in coating the nuggets. There are wheat flour, rice flour, corn flour and sago flour.
Wanna guess which one taste the best?
Hmmmmmm
Firstly is the mincing of chicken breast meat, then mixed with salt
Then:
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| Shaping |
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| Coating with sago flour |
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| Coating |
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| Arrange (Notice how thin the batter was coated onto the meat? :( the batter was thin) |
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| I am the free one that was busy with the camera |
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| This was the wheat flour ones |
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| See how nicely it was thickly coated? Like tempura! |
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| Fry Fry Fry~ |
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| TA DA~! This was our product. Looks not bad. Sago flour |
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| Wheat flour |
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| Corn flour (Keropok lekor look-a-like) |
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| Rice flour |
And so the best moment is of course when we get to taste our own product and other group's product.
As each group was allocated to use different flour, we gotta evaluate on how it taste like and so on.
The best flour used to make nugget is
....
....
Rice flour! Followed by wheat flour, corn flour and lastly rice flour.
Rice flour coating makes it taste more like tempura chicken pieces instead of nugget
:)
Wonderful lab moments with the beloved friends
Next is apple juice lab!
:)
