Food Science Question
You have developed ‘on-the-go’ jellyand butter packet containing equal amounts of grape jelly andunsalted butter. The product does not receive any heat treatmentand is to be stored at room temperature. The water activity andmoisture contents of the jelly and butter are shown in the tablebelow.
Ingredient | aw | % 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 arepackaged and reach equilibrium, what will be the finalaw of the jelly and butter packets? Discuss whichingredients would gain or lose moisture and why.
b.Discuss why unsalted butter has a higher water activity andlower moisture content than grape jelly.
c. Would you expect microbial growth of occur in the jelly andbutter packets? Discuss why or why not.
