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Questions and Answers
What is the most abundant mineral in the human body?
What is the most abundant mineral in the human body?
Calcium
What is the chemical formula for water?
What is the chemical formula for water?
H2O
Which of these options are true about fats?
Which of these options are true about fats?
What is the function of the iron atom present in the haem group of haemoglobin?
What is the function of the iron atom present in the haem group of haemoglobin?
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The color change in chlorophyll containing vegetables upon freezing and subsequent storage is influenced by time but not temperature.
The color change in chlorophyll containing vegetables upon freezing and subsequent storage is influenced by time but not temperature.
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Which plant pigments are responsible for the red, purple, and blue colors of fruits, vegetables, & flowers?
Which plant pigments are responsible for the red, purple, and blue colors of fruits, vegetables, & flowers?
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What is the primary function of enzymes in the food industry?
What is the primary function of enzymes in the food industry?
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Which one of these is a protective action that can be taken to reduce the negative impacts of trypsin inhibitors on protein digestion?
Which one of these is a protective action that can be taken to reduce the negative impacts of trypsin inhibitors on protein digestion?
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What is the name of the debilitating disease characterized by paralysis of the leg muscles, primarily affecting individuals consuming large quantities of Kesari Dhal (Lathyrus sativus)?
What is the name of the debilitating disease characterized by paralysis of the leg muscles, primarily affecting individuals consuming large quantities of Kesari Dhal (Lathyrus sativus)?
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What are the primary functions of antivitamins in the body?
What are the primary functions of antivitamins in the body?
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Which of these is NOT an effect of saponins on metabolism?
Which of these is NOT an effect of saponins on metabolism?
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What is the name of the toxic polyphenolic pigment found in the cottonseed that can lead to adverse physiological effects?
What is the name of the toxic polyphenolic pigment found in the cottonseed that can lead to adverse physiological effects?
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The presence of tannins in food can contribute to the astringency of the food and also to enzymatic browning reactions.
The presence of tannins in food can contribute to the astringency of the food and also to enzymatic browning reactions.
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Which of these is NOT a source of saponins?
Which of these is NOT a source of saponins?
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Name three examples of processing methods that can effectively reduce the content of cyanogenic glycosides in foods.
Name three examples of processing methods that can effectively reduce the content of cyanogenic glycosides in foods.
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What is the name of the enzyme found in raw fish that can destroy thiamin (vitamin B1)?
What is the name of the enzyme found in raw fish that can destroy thiamin (vitamin B1)?
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Mushrooms are a good source of vitamin B6 and do not contain any substances that act as antagonists to this vitamin.
Mushrooms are a good source of vitamin B6 and do not contain any substances that act as antagonists to this vitamin.
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What is the name of the protein found in egg white that can bind to biotin, reducing its availability?
What is the name of the protein found in egg white that can bind to biotin, reducing its availability?
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Anti-minerals are substances found in foods that interfere with the absorption or utilization of minerals in the body, but they do not affect the bioavailability of vitamins.
Anti-minerals are substances found in foods that interfere with the absorption or utilization of minerals in the body, but they do not affect the bioavailability of vitamins.
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What is the name of the compound found in cottonseed that can bind to iron, making it unavailable for the body to use?
What is the name of the compound found in cottonseed that can bind to iron, making it unavailable for the body to use?
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Study Notes
FSSAI Food Chemistry
- This book is for food safety officers and technical officers
- It covers food chemistry topics including carbohydrates, proteins, lipids, vitamins, minerals, pigments, flavours, enzymes, and antinutritional factors.
Carbohydrate
- Food: Any solid/liquid consumed for nourishment
- Food Chemistry: Study of food composition, properties, and structure
- Carbohydrates are photosynthesis products
- Chemical formula: Cx(H2O)y
- Provide 4kcal/g of energy
Classification
-
Monosaccharide: Simplest carbohydrates
- Glucose, fructose, galactose are aldohexose
- Fructose is a ketohexose
- Mostly have a sweet taste
- Water soluble
-
Aldopentose:
- Ribose, arabinose, xylose, lyxose
-
Aldotriose:
- Glyceraldehyde
-
Isomerism:
- D configuration: -OH carried on the asymmetric carbon is to the right of the plane
- L configuration: -OH carried on the asymmetric carbon is to the left of the plane
- Anomers: Alpha and Beta sugars
Oligosaccharides
- Composed of 2-10 monosaccharide units
-
Disaccharides:
- Maltose: two glucose units bonded via a 1,4 glycosidic linkage
- Lactose: glucose & galactose joined by a β 1,4 glycosidic linkage
-
Trisaccharides: Composed of three monosaccharides
- Raffinose: glucose is a monosaccharide bridge between galactose and fructose
Polysaccharides
-
Homo-polysaccharides: Starch, Glycogen, Cellulose, Inulin
-
Hetero-polysaccharides: -Pectin, gums, agars, carrageenans, algin, dextran, xanthan
-
Starch: Glucose polymers, important source of energy for plants & humans
- Amylose (20%): Linear glucose units linked by α (1,4) glycosidic bonds
- Amylopectin (80%): Branched glucose units, linked by α (1,4) linkages with branching via α (1,6) linkages.
Caramelization
- Browning reaction of sugars at high temperatures (above 165°C) producing caramel flavours.
- Involves release of volatile compounds, like diacetyl.
- Involves the removal of water and breakdown of sugar.
Maillard Reaction
- Reaction between reducing sugars and amino acids at temperatures of about 140-165°C.
- Results in the formation of complex brown compounds (melanoids).
- Improves colour, flavour, and aroma of baked foods
Enzymes
- Biological catalysts that speed up chemical reactions in living systems without being consumed in the process
- Usually proteins with specific 3D structures
- Active site: Specific region where substrate bind
- Factors affecting enzyme activity: Temperature, pH, substrate concentration, presence of inhibitors
- Types of enzymes: Oxidoreductases, transferases, hydrolases, lyases, isomerases, ligases
Proteins
- Macromolecules made of amino acids
- Structure of Proteins:
- Primary Structure: The linear sequence of amino acids in a polypeptide chain.
- Secondary Structure: Local folding patterns of the polypeptide chain (e.g., alpha-helices, beta-sheets) stabilized by hydrogen bonding.
- Tertiary Structure: Three-dimensional arrangement of the entire polypeptide chain, stabilized by interactions between amino acid side chains.
- Quaternary Structure: Structure of proteins that consist of more than one polypeptide chain.
Lipids
- Insoluble in water
-
Simple Lipids: (e.g., triglycerides, waxes) esters of fatty acids with alcohols.
- Triglycerides: Formed from glycerol and 3 fatty acids. Important energy storage molecules
- Waxes: Esters of long-chain fatty acids and long-chain alcohols.
- Compound Lipids: (e.g., phospholipids, glycolipids) Fatty acids combined with other groups such as phosphorus or carbohydrates.
- Derived Lipids: (e.g., fatty acids, steroids, fat-soluble vitamins) Derivatives of simple and compound lipids
-
Simple Lipids: (e.g., triglycerides, waxes) esters of fatty acids with alcohols.
Vitamins
- Essential organic compounds required in small quantities for normal growth, health and reproduction.
- Classification:
- Water-soluble (B-vitamins, Vitamin C)
- Fat-soluble (Vitamins A, D, E, K)
- Functions vary depending on vitamin type
Minerals
- Inorganic elements necessary for various bodily functions
- Types:
- Macrominerals: Required in relatively large amounts (e.g., calcium, phosphorus, sodium, potassium, magnesium, and sulfur)
- Micronutrients (trace minerals): Required in smaller quantities (e.g., iron, zinc, copper, iodine, manganese, selenium, and molybdenum)
Pigments and Colors
- Naturally occurring substances that impart color to foods
- Chlorophyll: Green pigments in plants vital for photosynthesis, responsible for green color in plant-based foods. Chlorophyll A and B are important.
- Anthocyanins: Water-soluble pigments giving red, purple, and blue colors to plants.
- Carotenoids: Yellow, orange, and red pigments (e.g., beta-carotene) found in various fruits and vegetables.
Flavours
- Taste and smell properties of food, resulting from a mix of components
- Flavonoids: Contribute to the flavor of fruits (e.g., orange, lemon)
- Terpenoids: Important components of citrus oils and contribute to scents/aromatic properties of fruits (e.g., limonene).
- Sulphur Compounds: Produce aromas in foods (e.g., garlic, onion)
- Other volatile compounds: Contribute scents to foods
- Maltol: Has ability to enhance sweetness in chocolate, candies, ice-cream.
9. Anti-nutritional factors (ANF)
- Substances that hinder nutrient absorption
- Phytates: Found in grains, legumes, nuts, reduce absorption of minerals.
- Oxalates: Found in spinach, reduce calcium absorption.
- Tannins: Found in tea, coffee, reduce iron absorption.
- Lectins: Found in various legumes, bind to protein, impacting its digestion
- Cyanogenic glycosides: Found in some foods, release HCN upon hydrolysis.
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Description
This quiz covers essential topics in food chemistry specifically related to carbohydrates. It explores definitions, classifications, and properties of various types of carbohydrates such as monosaccharides and aldotrioses. Ideal for food safety and technical officers looking to solidify their understanding of food composition.
