10-06-2011

__ ** Healthy pastry-"//samosa//" ** __ 3rd meeting was held on 10th June and was called by LiLi Zhai.

In this meeting, our group discussed the equipment flowchart and time required during manufacture of our product with supervisor Paul.

In Unit Ⅲ, we decided sweet potato to be baked. Therefore, during baking sweet potato process, we should think about several areas:

1. During baking, we should try different bake temperature at different time, because sweet potato is easily becoming soft when it is baked overtime at a high temperature. Our target is to make sweet potato not too soft in the filling and the colour of sweet potato in the filling is orange.

2. There should be some cube of sweet potato in the filling, thereby improving mouthfeel. Thus, we should slice them before adding the filling.

3. Before we bake sweet potato, we should think about the loss of peel. And because of different texture of sweet potato exist when they are baked or raw. Therefore, we design four groups experiment, which are a. we bake sweet potato with peel first and then cook soya chunks with baked sweet potato together as a filling; we bake sweet potato with peel first and then cook soya chunks and baked sweet potato separate as a filling; b. we bake sweet potato without peel first and then cook soya chunks and baked sweet potato together as a filling; we bake sweet potato without peel first and cook soya chunks and baked sweet potato separate as a filling; c. we cook raw sweet potato with peel and soya chunks together as a filling; we cook raw sweet potato without peel and soya chunks together as a filling; d. we cook raw sweet potato with peel and soya chunks separate as a filling; we cook raw sweet potato without peel and soya chunks separate as a filling.

Because frying the sweet potato should be kind of cooked, however, it is not exist in the d group experiment, so we decide to abandon them. Thus, we have 6 experiments to do in the laboratory on next Monday. Through these experiments, we can obtain the final state of sweet potato in the filling, which with peel or without peel, and the cook method of sweet potato, baked or raw.

During baking process, we still concern the temperature and time for baking sweet potato. Depend on the size of sweet potato, different temperature and time are used. Before baking sweet potato, the oven should be pre-heat to 200 degrees C. We can formulate one temperature at different time to bake sweet potato, then according to the texture of sweet potato after baking, we choose an optimum temperature and time.

According to our flowchart, there are some steps we should think about, which are frying step and frozen step.

In frying step, there are two frying methods, which are deep frying and shadow frying. Our target is to make samosa crispy, thus we can get it by deep frying, however, that maybe make product more oil. So this is an important step we should think about.

Due to we offer fresh samosa and frozen samosa, so the frozen time is also concern.

http://www.plantanswers.com/vegetables/sweetpotato.html http://www.ehow.com/how_3097_cook-sweet-potatoes.html Go to meeting minutes