Food Science Question You have developed ‘on-the-go’ jelly and butter packet containing equal amounts of grape...

Food Science Question

You have developed ‘on-the-go’ jelly and butter packet containing equal amounts of grape jelly and unsalted butter. The product does not receive any heat treatment and is to be stored at room temperature. The water activity and moisture contents of the jelly and butter are shown in the table below.

Ingredient	a_w	% Moisture	% Fat	% Carbohydrate
Grape jelly	0.77	35	0	65
Unsalted butter	0.97	18	92	0
Saltine crackers	0.20	5	8.5	74

a. When the jelly and butter are packaged and reach equilibrium, what will be the final a_w of the jelly and butter packets? Discuss which ingredients would gain or lose moisture and why.

b.Discuss why unsalted butter has a higher water activity and lower moisture content than grape jelly.

c. Would you expect microbial growth of occur in the jelly and butter packets? Discuss why or why not.

Expert Solution

gladiator answered 1 year ago

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