Conclusions

Select one from the choices in bold or fill in the blanks.

1. In general, the fruit fillings with the best clarity were made with properly cooked cornstarch/tapioca (or other root starch).
2. In general, the fruit fillings with the firmest gel or most thickening were made with properly cooked cornstarch/tapioca (or other root starch).
3. The starch with the cleanest flavor should taste the closest to the unthickened/undercooked/overcooked fruit filling. The fruit filling that in fact did have the truest fruit flavor was thickened with cornstarch/tapioca (or other root starch).

4. Compared with the cornstarch-thickened fruit filling that was properly boiled for 2 minutes, the undercooked fruit filling thickened more/less/the same amount. The undercooked filling also had greater clarity than/less clarity than/the same clarity as the properly cooked one. Other differences between the undercooked fruit filling and the properly cooked one are as follows:

   ____________________

   ____________________

   ____________________.

   These differences were overall small/moderate/large.

5. Compared with the cornstarch-thickened fruit filling that was properly boiled for 2 minutes, the overcooked fruit filling thickened more/less/the same amount. The overcooked filling also had greater clarity than/less clarity than/the same clarity as the properly cooked filling. Other differences between the overcooked fruit filling and the properly cooked one are as follows:

   ____________________

   ____________________

   ____________________.

   These differences were overall small/moderate/large.

6. The unmodified finely ground tapioca starch had a much shorter/longer (stringy) body than the tapioca instant granules. Other differences between the fruit filling made with the instant granules and the filling made with the finely ground tapioca are as follows:

   ____________________

   ____________________

   ____________________.

   These differences were overall small/moderate/large.

7. A good way to tell which products received more total heat exposure is to compare the fillings for the amount of water that was added back to compensate for water lost through evaporation. The product that should have had the most water added back is the cornstarch-thickened sauce boiled for 2 minutes/boiled for 8 minutes/not boiled at all. The sauces that should have about the same amount of water added back include the following:

   ____________________

   ____________________

   ____________________.

   Based on the actual amounts of water that were added back, the following products probably received more heat exposure than they should have:

   ____________________

   ____________________

   ____________________.

   Likewise, the following products probably received less heat exposure than they should have:

   ____________________

   ____________________

   ____________________.

8. The instant starch used in this experiment is called _____.

   It differed in sensory qualities from properly cooked cornstarch in the following ways:

   ____________________

   ____________________

   ____________________.

9. The modified food starch used in this experiment is called _____.

   It differed in sensory qualities from properly cooked cornstarch in the following ways:

   ____________________

   ____________________

   ____________________.