WJEC GCSE Food and Nutrition: Student Book

393 SECTION 4 Analysis of results 1: Thickness (viscosity): Here is a summary from most thick to least thick: most thick least thick Cornflour  Potato starch  Arrowroot / Cassava flour  Brown rice flour Own-brand sauce Wheat flour Appearance and texture: I asked 6 of my classmates to complete a sensory table, so that I could find out which they preferred the look of, when considering the sauce as a pizza sauce. I used the following table 6 : So, from the experiments conducted so far I have found out that: • Using 5g starch in 20ml water and 100ml passata the thickest sauce using cornflour and the least thick sauces are using wheat flour and brown rice flour. • I have also found out that from the 6 classmates tested, the most popular sauce (in terms of appearance and texture) was cornflour, followed very closely by cassava flour and arrowroot. The least popular were made with wheat flour and brown rice flour. Conclusions: Cornflour, cassava flour and arrowroot are all suitable thickeners that can be used to thicken a pizza sauce. They all provide a sauce which has an attractive gloss and sheen. They did not form lumps, like the wheat flour, in the method I used. I can also see that different starches have different concentrations – so I would like to experiment with different quantities of starch to see if I can improve on the viscosity and get a result nearer to the own-brand pizza sauce which I used as a control. EXAMPLE FOOD INVESTIGATION ASSESSMENT My results were as follows: cornflour 26 out of a possible 30 cassava flour 25 out of a possible 30 arrowroot 24 out of a possible 30 own-brand sauce 21 out of a possible 30 potato starch 15 out of a possible 30 wheat flour 9 out of a possible 30 brown rice flour 9 out of a possible 30 Good summary paragraph of results here. This student has been very resourceful and reduced the word count and page quantity by providing a screen shot of their results table created in a spreadsheet. This student can see that the moderator is only interested in the types of sensory testing that took place and a summary of the results.