Food Chemistry - Vitamins

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

<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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Adding nutrients to food to improve its nutritional value.

Returning lost nutrients to food products after processing.

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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