Lab Report Analysis

Lab Topic: Matcha Pudding (Vegan and Non-vegan Recipes)

Recipes Made:

Whole Milk + Agar
Whole Milk + Gelatine
Soy Milk + Agar
Soy Milk + Gelatine

* The first batch was made without matcha and the second batch was ade with matcha*

Instructions:

Answer the questions that are listed underneath each table.
Each answer should be 150 words long and supported with scientific reasoning from only reputable sources (journals or .org)
Discuss/interpret results.Draw relationships from the data instead of repeating the values from your tables/charts.
Explain the results considering the functionality of the ingredients in the formulation.
Ingredients of food products are attached below.
Include citation of the references in APA format.
No plagiarism

Table 1. Texture Analysis Results of Samples with Matcha (kg/sec)

	Soy Milk and Gelatine	Whole Milk and Gelatine	Soy Milk and Agar	Whole Milk and Agar
	0.0132	0.0081	N/A	0.0036
	0.0132	0.0095	0	0.0038
	0.0140	0.0101	0	0.0030
Mean	0.0135	0.0092	0	0.0035
S.D.	0.0005	0.0010	0	0.0004

Table 1. shows that the samples with agar did not gel as firmly as the samples with gelatine and that the samples with soy milk were firmer than the samples with whole milk.

Questions:

What is the difference of firmness: Gelatine vs. Agar. Explain why by considering the ingredients functionality.
What is the difference of firmness: Whole Milk vs. Soy Milk. Explain why by considering the ingredients functionality.

Table 2. Texture Analysis Results of Samples with Gelatine (kg/sec)

	Soy Milk and No Matcha	Whole Milk and No Matcha	Soy Milk and Matcha	Whole Milk and Matcha
	0.0249	0.0155	0.0132	0.0081
	0.0238	0.0156	0.0132	0.0095
	0.0236	0.0125	0.0140	0.0101
	0.0212	0.1470	–	–
Mean	0.0234	0.0477	0.0135	0.0092
S.D.	0.0016	0.0662	0.0005	0.0010

Table 2. shows that the samples with no matcha were firmer than the samples with matcha and that the samples with soy milk were less firm than the samples with whole milk.

Questions:

What is the significant changes of firmness with the presence of Matcha? And why if there is any by considering the ingredients functionality.
What are the difference of firmness: Whole Milk vs. Soy Milk. Explain the difference by considering the ingredients functionality. See if results are consistent with Table 1. results.

Table 4. Water Activity Results of Samples with No Matcha

	Whole Milk and Gelatine		Soy Milk and Gelatine		Whole Milk and Agar		Soy Milk and Agar
	Aw	°C	Aw	°C	Aw	°C	Aw	°C
	0.9606	24.63	0.9584	24.53	0.9615	24.34	0.9690	24.61
	0.9601	24.79	0.9565	24.28	0.9582	24.25	0.9648	24.59
Mean	0.9604	24.71	0.9575	24.41	0.9599	24.30	0.9669	24.60
S.D.	0.0004	0.11	0.0013	0.18	0.0023	0.064	0.0029	0.014

Table 4. shows that the samples with agar have higher water activity levels than the samples with gelatine and that it is relatively the same for samples with whole milk and samples with soy milk.

Questions:

What is the water activity difference of: Agar vs. Gelatine. Explain why and consider the functionality of ingredients and the water content.
What is the water activity difference of: Whole Milk vs. Soy Milk. Explain why and consider the functionality of ingredients and the water content.

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