Food Processing and Enzymes Quiz

Chapter 3: Designing Food Products Using Bioprocess

• Course: FAT 3103
• Instructor: Dr. Maryana Mohamad Nor
• Week: 3

Week 2 Recap

• Types of control systems discussed
• Batching and continuous systems
• Automatic process control
• Advantages and disadvantages of each system
• Components making up the systems

Course Online - Fermentation Processes

• Course content focuses on understanding fermentation processes in various foods.
• Topics include:
  • Concept of fermentation and bioprocess
  • Classification of fermented food products (e.g., dairy, meat, marine - animal-based)
  • Classification of fermented foods (plant/vegetable - plant-based)
  • Enzyme classification and technology

Bioprocess Definition

• Food production using biological processes
• Food-grade microorganisms are used to process raw materials from animals or plants.
• Microorganisms can be used in fermentation, enzymatic reactions, and microbial activity to modify or enhance properties of food products.

Fermentation Definition

• Conversion of carbohydrates to alcohol or organic acids.
• Microorganisms (yeasts or bacteria) are used
• The process occurs under anaerobic (lack of oxygen) conditions.
• Example: glucose → ethanol + carbon dioxide

Fermentation Processes (3.1.1)

• Acetic acid fermentation (e.g., water kefir, kombucha)
• Lactic acid fermentation (e.g., kefir, fermented vegetables)
• Alcoholic fermentation (e.g., beer, sourdough)

Factors Affecting Fermentation (3.1.1)

• Carbon and nitrogen sources (nutrients)
• Substrate pH (acidity)
• Moisture content
• Incubation temperature
• Redox potential (oxidation-reduction reactions)
• Stage of growth of microorganisms
• Presence of other competing microorganisms

3.1.2 Classification of Fermented Dairy/Meat/Marine Products

• Detailed classification of fermented dairy, meat, and marine products was discussed, likely including examples of specific products.

Dairy Products (Manufacturing)

• Common dairy product: cow's milk. Also include foods from cow's milk (e.g., butter, yogurt, sour cream, cheese)
• Other animal sources: goats, sheep, and buffaloes are used in various cheeses.
• Dairy products are versatile for various kitchen uses.
• Nutritional value: high in vitamins, minerals, and protein.
• Fortified with vitamins A and D
• Contains cholesterol

Function of Starter Cultures

• Acidify milk, promoting curd coagulation in cheese production.
• Modify cheese texture and flavor during ripening stages.

Glycolysis (Steps in)

• Breakdown of a six-carbon glucose molecule into two three-carbon pyruvate molecules.
• A series of enzymatic reactions occur in the cytoplasm (a key part of a cell)
• The reactions require ATP, consuming two molecules per glucose molecule but yielding four ATP during the process, providing a net gain of two molecules of ATP.

Cheese, Definition

• Fresh or ripened product after coagulation and whey separation of milk, cream, or partly skimmed milk, buttermilk, or mixtures.

Cheese Making Steps

• Time scale (hours)
• Physical changes
• Process operations
• Chemical changes (e.g., enzymatic hydrolysis, microbial acidification)
• Steps include:
  • Clotting
  • Curd Making
  • Separation
  • Shaping
  • Salting
  • Curing
  • Maturation

How Cheese is Made

• Milk treatment
• Additives
• Inoculation
• Coagulation
• Enzymes
• Acid addition, heat-acid processing
• Curd treatment
• Cheese ripening

Yogurt

• Semi-solid fermented milk product
• Ingredients: milk and bacteria
• Served mixed with fruits, soft, and frozen

Buttermilk

• By-product of the butter industry
• Can be condensed, dried, or mixed with skim milk
• Higher fat content than milk

Butter

• Essentially the fat of milk
• Made from sweet cream and salted
• Composition:
  • 80-82% fat
  • 15.6-17.6% water
  • 1.2% salt
  • 1.2% proteins, calcium, phosphorus

Microbes Involved in Fermented Dairy Products

• Specific microbes for different dairy products, likely by product type.

LAB Uses Transformed Milk

• Inoculation(s) using specific microbes for product production.
• Press curd to remove whey.
• Ripening (may involve salting).
• Packaging (e.g., cheddar)

Kefir vs. Yogurt

• Both fermented milk products, with probiotics facilitating gut health.
• Different fermentation processes.
• Yogurt fermentation: by bacteria digesting lactose
• Kefir fermentation: by both bacteria and yeast (kefir grains)

Lactic Acid Bacteria (LABs)

• Important characteristics of LABs:
  • Relatively acid-tolerant (can survive in acidic environments)
  • Lack pathogenicity (don't cause disease in humans)
  • Can ferment carbohydrates into lactic acid

LAB's Role in Fermented Fish

• Ferment carbohydrates.
• Decrease pH (to around 4.5 in a couple of days)
• Breakdown of fish tissue to enhance aroma, flavor, and texture.
• Inhibit pathogenic (harmful) bacteria.

Fermented Fish (C)

• Preservation using salting, smoking, sun-drying methods
• Types: high/low salt, no salt
• Examples: Plaa-som (Thailand), Lanhoiun (West Africa)
  • Specific types include large chunks (e.g., pedah siam, makassar, buro)
  • Paste (e.g., ngapi, prahoc, belachan, bagoong)
  • Liquid (e.g., budu, patis, nuoc-mam, nampla)

Descriptions of Fermentation in Fish (page 48)

• Types of fish
• Whole fish kneaded with salt; fermented
• Coconut leaves on top,
• 4-12 month maturation period.

Preparation of Fish Sauces (Budu)

• Detailed steps in making budu (likely a fish sauce). This mentions ingredients and fermentation processes

Bagoong (Fish Paste)

• Color: reddish, fishy odor
• Preparation:
  • Fish are washed, mixed with salt, and fermented in concrete/wooden bins.
  • Fermented in earthenware jars for a few days, and then in the sun.

Belachan (Shrimp Paste)

• Preparation steps

Fermentation of Original Form Fish

• Making Process
• Ingredients: anchovies, salt

Preparation of Salted Fish (page ?)

• Specific preparation steps, likely including washing (water), splitting, washing, brine soaking for an hour, and drying/sun drying.

Microbial Enzymes (page 124)

• Microorganisms are used in food processes

Enzyme Use in Industrial Scale (page 127)

• Needs for commercial enzyme production

Enzyme Immobilization (page 128)

• Limitations of immobilization

Conclusion (page 129)

• Likely summary of the entire study, possibly concluding remarks about this course section

Sourdough, Yeast Bread, and More

• Specific steps and descriptions of these types and processes.

Other Food Acids including Vinegar

• Components: alcohol + oxygen + bacteria
• Types of vinegar

Fermentation of Vinegar

• Vinegar production from saccharine materials
• Two-stage process:
  • Fermentation to convert sugars into alcohol.
  • Oxidation to convert alcohol into acetic acid.

Types of Bread Fermenter

• Description of two types

Bread Elaboration Processes (page 78)

• Bread making steps.

Bread Nourishing Ecosystem (page 79)

• Aspects of bread
  • Taste and Flavor
  • Texture
  • Shelf Life
  • Nutrition

Factors for Bread Fermentation (page 80)

• Yeast activity, temperature range, fermentation time.

Key Factors in Beer Fermentation (page 85)

• Yeast strains, temperature, fermentation time, oxygen, nutrition and pH

Wine Fermentation Basics

• Grape sugars, yeast, converting to alcohol, produces carbon dioxide

Wine Making Processes (page 88)

• Process/stages of wine (red) production, including factors such as harvest, grapes preparation, pressing, fermentation, malolactic fermentation aging, blending, bottling.

Wine Fermentation (Main Acid & Secondary Fermentation.)

• Main acid: tartaric acid, sometimes malic acid with high concentration.
• Secondary fermentation by lactic acid bacteria reduces acidity and improves flavor, aroma.

Key Factors Affecting Wine Fermentation (page 90)

• Temperature, PH

Sulfur Dioxide (page 91)

• Uses
• Avoiding undesirable flavor or odor

Nitrogen and Nutrients (page 91)

• Need for nitrogen, specifically, in yeast metabolism

Sugar (page 92)

• Conversion
• Levels and fermentation durations.

Cocoa and Coffee Fermentations (page 98)

• Mucilage (removal); Fermentation processes (yeast and bacteria)
• Temperature and pH changes during fermentation
• Additional aspects during fermentation

Soy Products, including Fermented Soy Sauce (page 100)

• Two stage fermentation process
• Use of fungal proteases, amylases, and invertases

Soybean and Okara (Preparation of) (page 101) (Also page 102)

• Additional fermented soybean and okara preparation methods, including those using banana leaves and different fermentation temperatures, times.