17-06-2011


 *  Healthy Pastry – “//Samosa//” **

5th meeting held on 17th of June’ 2011 was called by Lu Chen
====**Agenda: **The meeting was called in order to discuss about the progress of the project and to program the next steps for the competion of Unit III. The start time of the meeting was at 10.00am and the end time was at 10.30pm====

**Points to be discussed: **
====Team C had a meeting with Paul in the food technology lab on 14th June to discuss about the difference of samosa samples under different frying time and baking time, so we just had a short meeting to decide what we should do in the next week. We are going to conduct a consumer preference and acceptability test for frozen samosas firstly. Sample are going to be prepared and frozen on Monday and taste panel will be carried out on next day. In the taste panel, assessors are decieded to choose 36 untrained assessors after discussion and balance complete block with 9-hedonic rating scale is applied. Questionnaire has been designed in the compusense five. Products were named by group and coded automatically in three digital numbers by computer:==== FF: fully fried, frying for 60 seconds, ¾ F: third quarters fried, frying for 45 seconds, HF: half fried, frying for 30 seconds. W: wholemeal flour, P: plain flour. The numbers shown in the table are the percentage of each type flour in whole flour.
 * ** Product name ** ||  ** Frying time and base combination **  ||
 * A-475 ||  FF, 75(w):25(p)  ||
 * B-735 ||  FF, 50(w):50(p)  ||
 * C-788 ||  FF, 25(w):75(p)  ||
 * D-763 ||  ¾ F, 75(w):25(p)  ||
 * E-657 ||  ¾ F, 50(w):50(p)  ||
 * F-393 ||  ¾ F, 25(w):75(p)  ||
 * G-915 ||  HF, 75(w):25(p)  ||
 * H-164 ||  HF, 50(w):50(p)  ||
 * I-674 ||  HF, 25(w):75(p)  ||

====The group decided to serve samosa cut in half so that preparation time and product waste are both reduced, and the samples presented may able to be kept warm. We are supposed to have a word with Peter on Monday to make sure the preference test is designed correctly.====

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