Food analysis | FACS 130 – Introduction to Hospitality, Foods, and Food Safety | Liberty University
Based on the video above, please answer the following questions;
Food Analysis (400 words)
1. You are using whole wheat flour as an ingredient in a baked product. Upon receiving the flour from the supplier the quality control lab is responsible to withdraw samples and carryout proximate analysis
a. You receive ten 40 lb bags of flour at a time, state the sampling plan and size you would choose. Explain your answer
b. To determine iron content, would you use the ash obtained from dry ashing or
would you rather follow a wet ashing procedure? Explain your answer.
c. State an official method for analyzing each of the mentioned constituents, moisture, fat, protein, ash and iron. Briefly, explain the principle of each method.