Food Chemistry - Vitamins
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Questions and Answers

What effect does high acidity have on calcium levels in food during processing?

  • It has no effect on calcium levels.
  • It changes calcium to a more absorbable form.
  • It promotes calcium loss. (correct)
  • It enhances calcium retention.

Which method is not typically associated with calcium fortification?

  • Adding calcium to water. (correct)
  • Adding calcium to bread.
  • Adding calcium to cereals.
  • Replacing calcium lost in fruit juice processing.

How can the retention of calcium be optimized during food processing?

  • By increasing the temperature to enhance cooking speed.
  • By boiling food for an extended period.
  • By maintaining an alkaline pH.
  • By reducing exposure to water through gentle processing methods. (correct)

Which of the following foods contains the highest amount of calcium?

<p>Ricotta cheese (A)</p> Signup and view all the answers

What role does potassium play in food texture?

<p>It regulates water balance and maintains texture. (D)</p> Signup and view all the answers

What impact does prolonged storage at high temperatures have on calcium?

<p>It promotes calcium degradation. (B)</p> Signup and view all the answers

During which cooking process is potassium most likely to be lost?

<p>Boiling (B)</p> Signup and view all the answers

Which additive can enhance calcium retention in food?

<p>Phosphates (D)</p> Signup and view all the answers

Which form of vitamin C is considered hydrophilic?

<p>L-Ascorbic acid 6-phosphate (B)</p> Signup and view all the answers

What pH level has been shown to make vitamin C less stable?

<p>pH 8.1 (A)</p> Signup and view all the answers

Which process involves adding micronutrients back to food lost during processing?

<p>Enrichment (D)</p> Signup and view all the answers

Which of the following is a water-soluble vitamin that is prone to degradation when exposed to light?

<p>Thiamine (D)</p> Signup and view all the answers

What is the result of ascorbic acid oxidation?

<p>Formation of dehydroascorbic acid (B)</p> Signup and view all the answers

What effect do fructose and glucose have on vitamin C stability?

<p>Decrease stability at high temperatures (A), Enhance stability at low temperatures (B)</p> Signup and view all the answers

Which B vitamin is known as cobalamin?

<p>Vitamin B12 (A)</p> Signup and view all the answers

Which of the following is NOT a factor affecting the stability of B vitamins during storage?

<p>Storage in airtight containers (A)</p> Signup and view all the answers

What is the primary method through which sodium loss occurs during heat treatment of food?

<p>Leaching into cooking water (B)</p> Signup and view all the answers

Which food item has the highest sodium content?

<p>Pizza (B)</p> Signup and view all the answers

What type of iron is found in plant-based foods?

<p>Non-Heme Iron (Fe3+) (B)</p> Signup and view all the answers

What impact can pH adjustment have on sodium content in food?

<p>It can increase or decrease sodium by up to 10%. (C)</p> Signup and view all the answers

Which of the following is a characteristic of heme iron?

<p>Readily absorbed by the body (A)</p> Signup and view all the answers

Which processing method can reduce iron bioavailability in food?

<p>Milling and Refining (A)</p> Signup and view all the answers

Which flavor-enhancing property is contributed by iron in fermented foods?

<p>Desirable flavors (C)</p> Signup and view all the answers

What can impact the restoration of sodium in processed foods?

<p>Addition of sodium-containing additives (A)</p> Signup and view all the answers

What is the primary function of sodium in food?

<p>Enhance flavor and texture (D)</p> Signup and view all the answers

Which of the following methods can increase zinc absorption in foods?

<p>Reducing phytate content (C)</p> Signup and view all the answers

What happens to potassium compounds during heat processing?

<p>They can break down and reduce effectiveness (B)</p> Signup and view all the answers

Which food contains the highest amount of potassium per 100g?

<p>White Beans (A)</p> Signup and view all the answers

How does sodium function in relation to pH control in foods?

<p>It adjusts and controls pH levels (A)</p> Signup and view all the answers

What is the method of direct intervention used to address zinc deficiency?

<p>Zinc supplementation (D)</p> Signup and view all the answers

Sodium can increase in foods during processing through which process?

<p>Sodium-based preservatives or seasonings addition (D)</p> Signup and view all the answers

Which type of breeding approach is associated with biofortification for increasing zinc content?

<p>Conventional breeding (A)</p> Signup and view all the answers

What is the primary difference between fortification and enrichment of food products?

<p>Fortification adds nutrients to foods that lack them, whereas enrichment increases nutrients in foods that already contain some. (D)</p> Signup and view all the answers

Which food product contains the highest amount of iron?

<p>Spirulina (C)</p> Signup and view all the answers

What role does zinc play in the body?

<p>It is involved in the synthesis and function of proteins and nucleic acids. (D)</p> Signup and view all the answers

How does milling affect zinc content in grains?

<p>It reduces zinc content by removing bran and germ where zinc is concentrated. (D)</p> Signup and view all the answers

Which process can enhance the bioavailability of zinc in food products?

<p>Germination (B)</p> Signup and view all the answers

What type of zinc is typically added during the fortification of processed foods?

<p>Zinc sulfate (A)</p> Signup and view all the answers

What effect does heat treatment, such as roasting, have on zinc content in food?

<p>It enhances bioavailability by denaturing proteins and releasing zinc. (D)</p> Signup and view all the answers

What is the purpose of restoration in food processing?

<p>To compensate for nutrient losses that occurred during processing. (C)</p> Signup and view all the answers

What is the primary purpose of iodized salt in public health?

<p>To prevent iodine deficiency disorders (A)</p> Signup and view all the answers

Which food processing method is likely to lead to a reduction in iodine content due to high temperatures?

<p>Canning (A)</p> Signup and view all the answers

What is the range of iodine content found in seaweed?

<p>16-2,984 mg (A)</p> Signup and view all the answers

What is a consequence of long-term storage for iodine in foods?

<p>Degradation of iodine (D)</p> Signup and view all the answers

What is the purpose of food additives?

<p>To enhance food safety and prevent spoilage (C)</p> Signup and view all the answers

What is an E-number?

<p>A code for identifying food additives in the European Union (A)</p> Signup and view all the answers

Which gas is commonly used in modified atmosphere packaging for potato chips?

<p>Nitrogen (B)</p> Signup and view all the answers

What is the role of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)?

<p>To assess the safety and regulation of food additives (A)</p> Signup and view all the answers

Flashcards

Ascorbic Acid Degradation

Ascorbic acid, or vitamin C, breaks down when exposed to factors like temperature, pH, and light.

Vitamin C Stability

Vitamin C is more stable at lower pH levels (acidic) and susceptible to degradation at higher pH (alkaline).

B Vitamin Degradation

B vitamins, water-soluble, are unstable to light, heat, moisture, and chemical changes during food processing and storage.

Fortification

Adding nutrients to food to improve its nutritional value.

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Enrichment

Returning lost nutrients to food products after processing.

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Active Form of Thiamine

Thiamine pyrophosphate is the active form of vitamin B1, crucial for various metabolic processes.

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Active Form of Riboflavin

Flavin adenine dinucleotide (FAD) and flavin mononucleotide (FMN) are the active forms of vitamin B2.

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Food Processing Impact

Food processing can alter the content of both water-soluble and fat-soluble vitamins in the product.

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Calcium's Role in Food

Calcium influences the flavor and color of food products. It can be lost during processing or storage due to factors like heat, acidity, and time.

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Calcium Loss During Processing

High temperatures, acidic environments, and prolonged storage can lead to calcium loss in food.

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Calcium Fortification

Adding calcium to foods naturally low in this mineral, like cereals or juices.

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Calcium Enrichment

Replacing calcium lost during processing, like in fruit juice production.

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Calcium Restoration

Adding calcium to foods that naturally contain it but have lost some during processing, like flour or milk.

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Potassium's Function in Food

Potassium, essential for plant growth, influences food texture, stability, and flavor by forming complexes with proteins and polysaccharides.

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Potassium: A Texture Modifier

Potassium helps regulate water balance, maintaining food texture, crispness, and moisture.

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Potassium's Flavor Impact

Potassium enhances sweetness, masks bitterness, and balances flavor profiles in food.

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Iron Fortification

Adding iron to food products that naturally lack significant amounts of it, such as cereals and rice.

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Iron Enrichment

Increasing the iron content of foods that naturally contain some iron, such as cereals and rice.

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Iron Restoration

Adding iron-enriched ingredients like iron-fortified flour to compensate for iron losses during processing.

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Zinc's Role in Food

Zinc is an essential trace element involved in diverse metabolic pathways, acting as a cofactor for over 300 enzymes, and essential for the synthesis and function of various biomolecules.

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Zinc's Antioxidant Activity

Zinc helps protect food products from oxidative damage, which can lead to rancidity and off-flavors.

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Zinc's Microbial Control

Zinc can inhibit the growth of certain bacteria and microorganisms, contributing to food preservation.

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Zinc Fortification

Adding zinc salts to processed foods during production to increase their zinc content.

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Zinc Enrichment

Adding zinc compounds to processed foods, like flour or rice, during production to compensate for loss during processing.

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Potassium Degradation

Potassium compounds in food can break down during processing (like heating), oxidation, or enzymatic reactions, reducing the amount of available potassium.

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Phytate's Impact on Zinc

Phytate, a phosphorus storage form in plants, interferes with zinc absorption by binding to it.

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Reducing Phytate

Enzymes or processing methods can reduce the phytate content in food, improving zinc absorption.

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Sodium's Function in Food

Sodium in food acts as a stabilizer (keeping texture together) and a pH controller.

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Sodium's Role in Fluid Balance

Sodium is a crucial electrolyte, helping maintain fluid balance in the body.

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Sodium Increase During Processing

Food processing can lead to higher sodium levels through added preservatives, seasonings, or ingredients.

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Sodium Migration

Sodium can move from packaging or equipment into food, especially in moist or fatty products.

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Sodium Loss in Food

Sodium is lost during food processing from activities such as cooking, washing, soaking, fermentation, or removing sodium-rich ingredients.

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Sodium Loss Impact

Loss of sodium during processing can decrease food's flavor, texture, and nutritional value.

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Heat Treatment and Sodium

Heat itself doesn't significantly remove sodium, but leaching into cooking water does, especially when the water is discarded.

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pH and Sodium Content

Sodium content can be altered (up to 10%) by adjusting the pH of food, impacting its texture, flavor, and nutrition.

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Iron's Role in the Body

Iron is a vital mineral that helps create healthy red blood cells and carry oxygen throughout the body.

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Heme vs Non-heme Iron

Heme iron (found in animal products) is easily absorbed, while non-heme iron (found in plant products) is absorbed less efficiently.

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Iron's Functional Properties

Iron can act as an antimicrobial agent to control bacterial growth and enhance flavors in foods.

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Iron Loss During Processing

Iron can be lost during food processing due to milling, refining, heat treatment, and storage conditions.

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Food Additives

Substances added to food to preserve freshness, enhance color, flavor, odor or texture, or prevent spoilage. Each additive undergoes thorough safety tests and has limitations for use.

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E-numbers & INS numbers

Codes used to identify food additives. E-numbers are used in the European Union, while INS numbers are defined by Codex Alimentarius.

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Modified Atmosphere Packaging (MAP)

Packaging that replaces oxygen with inert gases like nitrogen to preserve food quality and extend shelf life.

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Iodine Fortification

Adding iodine to foods like salt, dairy, and bread to prevent iodine deficiency and support thyroid function.

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Iodine Enrichment

Adding iodine to foods through iodized salt, fortified staple foods, or iodine-rich ingredients like seaweed to prevent deficiency.

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Iodine Restoration

Restoring iodine levels in foods using sustainable practices, innovative processing, and fortified products.

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Iodine Loss in Food Processing

Iodine can evaporate or degrade at high temperatures during cooking, like boiling, frying, or roasting. Long-term storage also leads to iodine loss.

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Iodine in Food Products

Iodine is present in various foods, including iodized salt, seaweed, dairy products, eggs, fortified processed foods, fish, and potatoes.

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Study Notes

Food Chemistry - Vitamins

  • Vitamins are organic substances needed in trace amounts for health and bodily functions.
  • They were originally called "vitamines" and later renamed "vitamins."
  • Vitamins are organic compounds, meaning they contain carbon.
  • Humans get vitamins from food.
  • 13 essential vitamins exist: A, C, D, E, and K, and the B vitamins (B1, B2, B3, B5, B6, B7, B9, and B12).
  • Vitamins are categorized as either fat-soluble (A, D, E, K) or water-soluble (C and the B vitamins).
  • Fat-soluble vitamins (A, D, E, K): Dissolve in fats and oils and typically stored in the body, thus they are generally more stable to processing. Found mainly in animal fats, vegetable oils, oily fish, nuts, green leafy vegetables, whole grains, wheat germ, and dairy products.
  • Water-soluble vitamins (C and the B vitamins): Dissolve in water and are not stored in large quantities; need to be replaced daily. Found in fruits, vegetables, whole grains, legumes, and dairy products. They are less stable during processing and cooking.

Fat-Soluble Vitamins

  • Vitamin A:
    • Found in two forms: retinoids (active form, found in animal products) and carotenoids (plant pigments, provitamins which the body converts to active vitamin).
    • Stable in inert atmospheres but unstable when heated with oxygen.
    • Easily broken down with cooking and storage.
  • Vitamin D:
    • Produced in skin when exposed to UV light.
    • Two forms: Vitamin D2 (ergocalciferol, plant-based) and Vitamin D3 (cholecalciferol, animal-based).
    • Sensitive to heat, light, acid, and alkali (both forms).
    • Loss depends on the specific food and heating methods.
  • Vitamin E:
    • A group of tocopherols and tocotrienols (lipid-soluble compounds).
    • Antioxidant properties that prevent oxidation.
    • Stable at ambient temperatures but breaks down with heat and oxygen.
    • Degradation increases with temperature.
  • Vitamin K:
    • Three forms: K1 (phylloquinone, green leafy vegetables), K2 (menaquinones, animal foods), and K3 (menadione, synthetic form).
    • Stable at room temperature, not degraded by cooking.
    • Sensitive to light.

Water-Soluble Vitamins

  • Vitamin C (ascorbic acid):
    • Water-soluble, carbohydrate-like.
    • Susceptible to oxidation.
    • Loss happens when exposed to environmental changes (pH, temperature, humidity, salt, and radiation).
    • Oxidation converts it to dehydroascorbic acid which is less stable.
    • Stable at lower temperatures (pH and 24-45 °C.) and less stable at higher temperatures (70-90°C).
  • Vitamin B-Complex:
    • Water-soluble vitamins needed daily.
    • Exist in several different forms (e.g., thiamine pyrophosphate, flavin adenine dinucleotide)
    • Abundant in animal proteins, dairy, leafy greens, and beans.
    • Can be lost through cooking that utilizes water.

Changes During Processing and Storage

  • Processing techniques and storage conditions significantly impact vitamin retention.
  • Factors include type of food, cooking method, temperature, exposure to light and oxygen.
  • Fat-soluble vitamins generally more stable during processing than water soluble vitamins.

Fortification, Enrichment, & Restoration

  • Fortification: Adding specific micronutrients to enhance nutritional value (e.g., adding vitamin D and calcium to bread).
  • Enrichment: Replacing lost nutrients during processing (e.g., enriching refined flour with B vitamins).
  • Restoration: Replacing nutrients lost during processing to recreate the food's original state (e.g., restoring natural fiber content to juice).

Food Chemistry - Minerals

  • Minerals are essential inorganic elements necessary for many bodily functions.
  • Categorized as macrominerals (needed in larger quantities) and microminerals/trace minerals (needed in smaller amounts). Examples include: Calcium, Potassium, Sodium, Iron, Zinc, and Iodine.
  • Exist in food in different forms and interact with other components affecting the food's texture, flavor, and quality.

Changes in Processing and Storage of Minerals

  • Heating and high temperatures cause loss of certain minerals.
  • Acidic environments promote mineral loss while alkaline environments enhance retention.
  • Prolonged storage, especially at high temperatures, can contribute to mineral degradation.

Retention of Minerals in Food Processing

  • Methods to retain minerals include controlling temperature (using gentler methods like steaming instead of boiling), maintaining neutral or alkaline pH, and avoiding prolonged cooking in large amounts of water.
  • Using specific food additives can affect mineral retention positively or negatively.

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Description

Explore the essential vitamins necessary for human health in this quiz. Learn about their classifications, sources, and functions. Test your knowledge on fat-soluble and water-soluble vitamins and their importance in our diet.

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