Scribd Logo
Upload

Welcome to Scribd!

  • 348 views

    Experiment 5-Peanut

    Uploaded by

    Wajihah Sahamin
    The student prepared peanut brittle and conducted a sensory evaluation. Peanut brittle was made by cooking sugar, water and glucose syrup to 146°C then adding roasted peanuts, salt, butter and baking soda. The mixture was poured onto a slab to cool and crack. In a sensory evaluation, the peanut brittle had a very hard texture, slightly sweet and nutty flavor, and dark brown color. The experiment was successful in preparing peanut brittle.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Experiment 5-Peanut

    Uploaded by

    Wajihah Sahamin
    348 views5 pages
    The student prepared peanut brittle and conducted a sensory evaluation. Peanut brittle was made by cooking sugar, water and glucose syrup to 146°C then adding roasted peanuts, salt, butter and baking soda. The mixture was poured onto a slab to cool and crack. In a sensory evaluation, the peanut brittle had a very hard texture, slightly sweet and nutty flavor, and dark brown color. The experiment was successful in preparing peanut brittle.

    Original Title

    EXPERIMENT 5-PEANUT.docx

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The student prepared peanut brittle and conducted a sensory evaluation. Peanut brittle was made by cooking sugar, water and glucose syrup to 146°C then adding roasted peanuts, salt, butter and baking soda. The mixture was poured onto a slab to cool and crack. In a sensory evaluation, the peanut brittle had a very hard texture, slightly sweet and nutty flavor, and dark brown color. The experiment was successful in preparing peanut brittle.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    348 views5 pages

    Experiment 5-Peanut

    Uploaded by

    Wajihah Sahamin
    The student prepared peanut brittle and conducted a sensory evaluation. Peanut brittle was made by cooking sugar, water and glucose syrup to 146°C then adding roasted peanuts, salt, butter and baking soda. The mixture was poured onto a slab to cool and crack. In a sensory evaluation, the peanut brittle had a very hard texture, slightly sweet and nutty flavor, and dark brown color. The experiment was successful in preparing peanut brittle.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    FST 538

    LABORATORY REPORT

    EXPERIMENT 5- PRODUCTION OF PEANUT BRITTLES

    NAME NURUL AMIRAH WAJIHAH BINTI SAHAMIN

    STUDENT’S ID 2017283588

    GROUP AINI ZULAIKHA BINTI AHMAD ZAIDI


    MEMBER’S
    NAME NURHUSNA NABILAH BINTI CHE RUSSLEE

    NUR SHAHIRAH ERINA BINTI RUSDI

    NURUL FAIQAH BINTI MOHD NOOR

    SITI NADHIRAH BINTI REDZUAN

    GROUP AS2465Q

    LECTURER DR. AIMI SARAH BINTI ZAINAL ABIDIN

    DATE OF EXP. 8 OCTOBER 2019


    INTRODUCTION

    Brittle, is a type of confection, consisting of flat broken pieces of hard sugar candy
    embedded with peanuts. Some believe that peanut brittle originated in the American
    South. The fact that Civil War soldiers survived on peanuts because of its protein
    content, coupled with the Southern peanut farming boom in the 1900’s. The hard candy
    mixture likes peanut brittles must cool completely before can break it into pieces. While
    many recipes tell to cool the finished brittle overnight, peanut brittle takes approximately
    15 to 30 minutes to cool, depending on how thick or thin you make it. In a standard
    portion of 1g peanut brittles it has 486 calories, 19 g of fat, 71.2 g of carbohydrates and
    7.6 g of protein.

    OBJECTIVES

    1. Prepare peanut brittles.

    MATERIALS

    Stove Container
    Analytical balance Thermometer
    Top loading balance Spoon
    Marble slab Vessel
    Deep frying pan Ladle
    Scraper

    Sugar 500 g
    Water 250 mL
    Glucose syrup 300 g
    Raw peanut 900 g
    Salt 2g
    Baking soda 2g
    Butter 10 g
    METHODS

    The peanuts were roasted without cooking oil. The roasted peanuts were let to
    cool down and the peanut skin was removed. The sugar, glucose syrup and water were
    combined in container and then it was stirred until sugar well suspended. The mixture
    was heated to 114°C with stirring until the sugar is completely dissolved. The roasted
    peanuts and salt were added into mixture. The mixture was stirred occasionally to
    ensure the peanuts were immersed in the syrup. The mixture was heated to 146°C. The
    mixture was removed from heating and butter and baking soda were added and stirred
    in well. The mixture was poured onto well-oiled slab. After pouring immediately, the
    batch was spread out as thin as possible with spoon and scraper. The batch was cooled
    for about 1 to 2 minutes (did not let the batch get too cool), the brittles were loosen from
    the slab with scrapper, worked around the edges. As soon as the batch was free from
    the slab, one edge was grasped and flopped it over, upside down. The brittles were
    cooled and it was cracked up into small pieces and packed.

    RESULT

    Sample/
    sensory Texture Flavor Colour
    evalution

    Peanut Very hard Slightly Dark brown


    brittles texture sweet, nutty
    and buttery
    Table 5.0: The sensory evaluation of peanut brittles based on the texture, flavour and
    colour.
    DISCUSSION

    Based on this experiment, peanut brittles were successfully prepared and


    sensory evaluation of the peanut brittles based on the texture, flavour and colour of the
    were recorded. From the table 5.0 above, peanut Brittle has very hard in terms of
    texture and made it quite hard to be cut during preparation. It is due to the thick layer
    when spreading out the peanut brittles. It should be spread out as thin as possible. If the
    layer of the peanut brittles were thin, it will easier to be cut. According to McKee,
    Cristopher and Remengga (2003), they stated that although the peanut brittles hard,
    when consuming the brittles easily to break due to air incorporation and thinning of the
    candy mass by stretching. They also emphasize that the air incorporation realized by
    addition of sodium bicarbonate where it produce carbon dioxide gas which add the
    porosity to the brittles. In addition, the function of sodium bicarbonate also neutralize
    and decomposition products and makes the flavour milder and less bitter (McKee,
    Cristopher & Remengga, 2003). Furthermore, it also needed a low force to shear the
    brittles in order to product a crispy texture of peanut brittles.

    Other than that, the flavour of peanut brittles obtained is a sweet, nutty and
    buttery flavour. Due to the Braker (n.d.), she stated that the butter also helps the candy
    tender and make the brittle easy to chew, as well as it will provide its own rich flavour.
    Furthermore, she also point out that the glucose syrup is a main ingredient in making
    brittles. This glucose syrup must be cooked to the one phase which is called the hard-
    crack stage. That means that the syrup will solidifies when cooled, breaks easily when
    snapped and no longer fells sticky. At this stage, the syrup must be between 305° and
    310°F on the thermometer. To make it hard, the syrup is boiled to remove the water
    until the temperature reaches the ‘hard crack’ (146-153 °) (Hartel, Elbe & Hofbeger,
    2018). They also stated that at this temperature the water activity is very low which
    about 1-3% and the viscosity of the glucose syrup quite hard. Therefore, when the
    glucose syrup at this temperature is dropped, it immediately solidifies into hard glass
    brittles.

    In addition, the colour of peanut brittle presented is dark brown. This dark brown
    discolouration is due to the peanuts itself were scorching during roasting. The peanut
    should not be over roasted and add them at the end of the cooking time. If added too
    soon, the roasted peanuts could burn and leave the mixture syrup with a better taste.
    Furthermore, adding cold peanuts to hot syrup cause it to seize and crystallize. Also, if
    the nuts are salted, omit the salt in the recipe. There are some precautions that need to
    be taken into consideration when making a peanut brittle include the mixture syrup must
    heated at temperature which do not exceed 116 °C and the mixture sugar also needed
    to be stir occasionally to prevent the peanuts from sticking to the bottom of the pan, and
    thereby scorching.
    CONCLUSION

    In conclusion, the peanut brittles were successfully prepared and sensory evaluation of
    the peanut brittles based on the texture, flavour and colour were recorded.

    REFERENCES

    Braker, F. (n.d.). Putting the Buttery Crunch in Peanut Brittles. Fine Cooking, 24

    Retrieved from https://www.finecooking.com/article/putting-the-buttery-crunch-in-


    peanut-brittle

    McKee, L., Christopher, J. & Remmenga, M. (2003). Sensory and physical properties
    of peanut brittle prepared in different types of cookware and with different level of
    sodium bicarbonate. Plant Foods for Human Nutrition, 58(2), 165.
    https://doi-org.ezaccess.library.uitm.edu.my/10.1023/A:1024454017496

    You might also like