Pre-test-MA Innov Product Lab

The original burgers do not contain any ingredients other than....

• sugar & salt

• salt & spices

• MSG & spices

• salt & peper

All of the following ingredients will be used for plant-based burger, EXCEPT....

• Plant-based fat

• Plant-based proteins

• Seasonings

• Flavoring agents

Two main raw materiasl use for today lab are......

• TVP & LMMA

• LMMA & HMMA

• SPI & Beef

• PPI & SFO

SFO stand for.......

• Sulfony oxalate

• Sunflower oil

• Seed flour oil

• Soy flour

We can use any other source to replace PPI in plant-based, such as....

• SPI

• WPC

• WPC

• Casein

First step to make plant-based burger is to rehydrate TVP with water at the ratio of..... and leave it for.....min

• 1:1, 30 min

• 1:2, 30 min

• 1:3, 10 min

• 1:5, 10 min

After all ingredients are mixed, then the patty will be shaped at....C for ......h

• 4C, 12h

• RT, 1h

• 4C, 1h

• Freezer, 1h

Cooking the shaped patty at ......C for ............h before gilling.

• 100C, 1h

• 70C, 1h

• 85C, 30min

• 200C, 1 min

Before sensory evaluation, the burger should be brush with......

• Sunflower oil

• Palm oil

• Soybean oil

• Rice bran oil

All determination are quality attributes for burger testing, EXCEPT......

• Cooking loss

• Brown index

• Oil holding

• Textural properties