1 / 35

Lemon Curd Sauce

Group Members Akou Amefia Kari Alderman Shivakumar Elayedath Tiffany Gregory Carrie Mueller Luis Rodriguez-Romo Hector Ruiz-Espinosa FST 696 Spring 2000. Lemon Curd Sauce. What is Lemon Curd?. Traditional English dessert sauce. Eggs, butter, sugar, lemon juice. Gourmet product.

Roberta
Download Presentation

Lemon Curd Sauce

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Group Members Akou Amefia Kari Alderman Shivakumar Elayedath Tiffany Gregory Carrie Mueller Luis Rodriguez-Romo Hector Ruiz-Espinosa FST 696 Spring 2000 Lemon Curd Sauce

  2. What is Lemon Curd? • Traditional English dessert sauce. • Eggs, butter, sugar, lemon juice. • Gourmet product. • Some national and imported brands available on the market, but none have neither the organolpetic properties of the original nor only its ingredients (other food additives).

  3. Issues • To take a kitchen recipe to an industrial operation • Desired shelf life stability, 1 year • No additives • No preservatives

  4. Glorious Gourmet • Gourmet Food Company, based in Ohio. • Specialty stores, several products in the market. • Target market: • Upper class • People who eat what is “IN” • Not health conscious

  5. Usage of Lemon Curd • Spread on muffins, croissants, and other breads • A filling for pies and tarts

  6. Role of Eggs • Multifunctional properties: • coagulation • foaming • emulsion forming

  7. Coagulation • Coagulation can be achieved by: • heating • acid addition • Factors affecting coagulation: • temperature (62-65oC) • Sugar increases temperature of coagulation • Acid lowers time and temperature of coagulation

  8. Emulsion formation • Lipoproteins and phospholipids in egg yolk help in emulsification • Factors affecting emulsion formation: • Viscosity • Heating yolk to 63oC • Fermentation of yolk with pancreatic lipase

  9. Role of butter • Butter gives the product • flavor • texture and mouthfeel of the product • Phospholipids in the fat globule membrane of the butter also give the product some emulsification • Oxidative stability is high • high content of saturated fatty acids • low in poly-unsaturates • Has natural antioxidants which reduce lipid oxidation

  10. Lemon juice • Average pH - 2.3 • Main component citric acid • Role in Lemon curd: • Flavor (tartness & lemon flavor) • Protein denaturation (body, texture & mouth feel) • Acidulant (antimicrobial agent) • Citric acid sequesters the metals –prevents lipid oxidation

  11. Sugar • Sweetening agent • Balances natural acidity in fruits • Reduces water activity by binding free water • Increases microbial stability • Protects egg proteins from acid and heat denaturation • Prevents syneresis • Participates in browning reactions ( acid hydrolysis)

  12. Responsible for the pungency of flavor(aldehyde ester) Most important flavor component is citral (neral & gerenial) Lemon oil

  13. METHODOLOGY & RESULTS

  14. Processing Method • Equipment • Steam kettles Howlett Hall • Stephan UMC V Electronic Batch Process • Variables • Order of addition • Preblending eggs, butter, sugar • Addition of lemon juice as last ingredient

  15. Processing Method • Variables • Cooking Temperature • Processing Method (using Stephan UMC) • Pre-blending of eggs, sugar and butter • Addition of remaining ingredients • Bring to 104°F • Hot fill into glass jars • Remaining heat treatment in 170°F water bath

  16. Emulsion Stability: method and results Oil separation on subjecting product to high temperature and centrifugation (Pai,1995)

  17. pH and TA: Methodology. • Titratable acidity Measurement of acidity within a sample . It is expressed in terms of citric acid • pH Measured using Fisher Accumet pH Meter Model 630

  18. TA and pH: Results.

  19. Aw and Viscosity: Methodology • Water activity: Measured using a Decagon CX-2 Water Activity Meter on some of our samples and ranged from 0.949 to 0.950. • Viscosity Measurements A Brookfield Viscometer (model DV) was used . Spindle #4 was used at a speed of 1.0RPM for 2 minutes.

  20. Viscosity: results

  21. Color Analysis: Methodology • Instrument: HunterLab Ultrascan colorimeter • Readings made on 150F fill, 170F fill, water bath, and original order of addition samples using square glass sample holders • L, a, and b values obtained • L = lightness • Positive a = red, Negative a = green • Positive b = yellow, Negative b = blue

  22. Color AnalysisResults for L-values over time

  23. Color AnalysisResults for a-values over time

  24. Color AnalysisResults for b-values over time

  25. Color Analysis: Results • No statistically significant differences were found • General trend: L decreases over time • After 14 days of accelerated shelf life at 37C: • water bath sample has highest L-value

  26. Sensory Analysis: Methodology • Descriptive analysis used • Panel: Lemon curd group members • Scoresheet: Unstructured line scale • Attributes: • Color • Lemon flavor • Sweetness • Smoothness • Thickness

  27. Sensory Analysis: Methodology(continued) • 150F fill, 170F fill, water bath, and original order of addition samples were analyzed at 0, 7, and 14 days of accelerated shelf life (37C) • Data quantified by ruler • Data analyzed by ANOVA and Tukey’s pairwise comparisons using SAS at 5% significance level

  28. Average Panel Scores for Lemon Curd Attributes

  29. Sensory Analysis: Results • Lack of statistically significant differences • Many sources of variation • Differences found in: • Color: water bath lighter in yellow color • Correlates with color data • Lemon: original order of addition most intense • Thickness: 150F fill least thick • Correlates with viscosity measurements

  30. MICROBIOLOGICAL ANALYSIS OF LEMON CURD

  31. Methodology • Simulated extended shelf life of product at 25 & 37 °C • TOTAL PLATE COUNT (Plate Count Agar) Presence of aerobic mesophiles • YEASTS & MOLDS: Acidified Potato Dextrose Agar (PDA) Identification of yeast & molds

  32. Methodology, Conditions • PREPARATIONS OF LEMON CURD (DIFFERENT. PREPARATION CONDITIONS) • SHELF-LIFE °T 25 & 37 °C • TIME DAYS (1- >7)

  33. Microbiological results

  34. Microbiological results • Not detectable bacterial plate count (< 10 cfu/g in more than 7 days at 25 & 37 °C) • Growth of molds (Rhizopus spp.) in seven days

  35. Recommendations • Use of antimicrobial agent: sodium benzoate at up to 0.1 % • Keep the product refrigerated after opening • Water bath heating after filling

More Related