HALAL Food Technology and Science
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Questions and Answers

What is the primary concern in selecting raw materials for growth media in enzyme production through fermentation?

  • The ease of processing the raw materials
  • The yield of the enzymes produced
  • The halal acceptability of the media (correct)
  • The cost of the raw materials
  • What should be marked properly on the labels of enzyme products to identify them correctly?

  • The halal markings (correct)
  • The expiration date
  • The manufacturer's name
  • The country of origin
  • What is the primary concern in using microbial cultures in enzyme production through fermentation?

  • The ease of processing the cultures
  • The yield of the enzymes produced
  • The source of genetic material (correct)
  • The cost of the cultures
  • What is the role of government food regulatory agencies in enzyme production?

    <p>To ensure food safety</p> Signup and view all the answers

    What is the main consideration in selecting ingredients for standardization in enzyme production?

    <p>Their halal acceptability</p> Signup and view all the answers

    What should be avoided in selecting genetic material for enzyme production through fermentation?

    <p>Genetic material from haram animal sources</p> Signup and view all the answers

    What is the primary concern in packaging materials and labels for enzyme products?

    <p>Their halal acceptability</p> Signup and view all the answers

    What is the main consideration in using preservatives and emulsifiers in enzyme production?

    <p>Their halal acceptability</p> Signup and view all the answers

    What is the role of religious regulatory agencies in enzyme production?

    <p>To ensure halal compliance</p> Signup and view all the answers

    What is the main consideration in selecting microbial cultures for enzyme production through fermentation?

    <p>Their source of genetic material</p> Signup and view all the answers

    Which of the following statements accurately describes the role of government food regulatory agencies in enzyme production through fermentation?

    <p>Government agencies primarily focus on ensuring the safety of food products, regardless of their origin or production methods.</p> Signup and view all the answers

    When considering the use of microbial cultures in enzyme production through fermentation, what is the primary factor that distinguishes halal-acceptable indigenous cultures from those derived through biotechnology?

    <p>The source of genetic material used to modify the microorganisms must be halal-compliant, especially if derived from animals.</p> Signup and view all the answers

    In a conventional enzyme extraction process using animal organs, what is the primary consideration when selecting ingredients for standardization, such as preservatives and emulsifiers?

    <p>The ingredients should enhance the enzyme's shelf life without compromising its halal status.</p> Signup and view all the answers

    Which of the following statements BEST describes the halal control point related to packaging materials and labels in enzyme production?

    <p>Labels should clearly indicate the halal status of the enzyme, especially if it is derived from animals slaughtered by Muslims.</p> Signup and view all the answers

    Which of the following statements accurately reflects the significance of utilizing halal-acceptable ingredients for growth media in enzyme production through fermentation?

    <p>Halal-acceptable ingredients prevent the use of any porcine or other non-halal enzymes or materials in the production process.</p> Signup and view all the answers

    Study Notes

    Enzymes in Halal Food Productions

    • Enzymes play a vital function in the regulation and performance of living cells, speeding up reactions and catalyzing specific reactions.
    • Enzymes have been used for many centuries, with evidence of their use in cheese making dating back to 800 B.C.
    • Major food industry uses of enzymes include:
      • Cheese making
      • Baking
      • Fruit and vegetable processing
      • Food ingredient production
      • Brewing and winemaking

    Uses of Enzymes in Food

    • In the baking industry, enzymes help improve the quality, freshness, and shelf life of breads and baked goods.
    • Enzymes convert sugars to alcohol and carbon dioxide, causing dough to rise, strengthen gluten networks, and modify triglycerides.
    • In cheese making, enzymes help milk coagulate, accelerate cheese ripening, and reduce allergic properties of dairy products.
    • Enzymes are used to:
      • Increase yields and improve color and aroma in juice production
      • Clarify juices and extract essential oils
      • Improve texture of fruit pieces used in food products
      • Extract vegetable oil
      • Modify oils to improve nutritional value

    Classification of Enzymes

    • Enzymes are classified into six categories:
      1. Oxidoreductases (catalyze oxidation reactions)
      2. Transferases (catalyze transfer of groups between molecules)
      3. Hydrolases (catalyze reaction of chemical with water)
      4. Lyases (catalyze reactions producing double bonds)
      5. Isomerases (catalyze transfer of groups on same molecule)
      6. Ligases (catalyze joining of molecules)

    Bioengineered Enzymes

    • Bioengineered enzymes are produced through gene splicing and are grown in closed vessels in the presence of liquid nutrients and oxygen.
    • Methods employed for growth and production of enzymes include submerged fermentation.
    • Temperature, oxygen consumption, and pH are carefully controlled to optimize enzyme production.

    Halal Control Points in Enzyme Productions

    • Harvesting involves removing solids (biomass) by filtration or centrifugation, followed by evaporation to concentrate enzymes.
    • Enzymes can be further purified by ion exchange before processing into powders, liquids, or granules.
    • Halal control points include:
      • HCP1: Animal organs should be from halal-slaughtered animals.
      • HCP2: Equipment must be thoroughly cleaned to avoid contamination.
      • HCP3: Chemicals used to release or make enzymes soluble must be suitable for halal production.
      • HCP4: Ingredients used for standardization must be suitable for halal production.
      • HCP5: Labels should be marked properly, including halal markings.
    • Raw materials for growth media should be halal acceptable, and microbial cultures should be from halal species or be genetically engineered from halal sources.

    Enzymes in Halal Food Productions

    • Enzymes play a vital function in the regulation and performance of living cells, speeding up reactions and catalyzing specific reactions.
    • Enzymes have been used for many centuries, with evidence of their use in cheese making dating back to 800 B.C.
    • Major food industry uses of enzymes include:
      • Cheese making
      • Baking
      • Fruit and vegetable processing
      • Food ingredient production
      • Brewing and winemaking

    Uses of Enzymes in Food

    • In the baking industry, enzymes help improve the quality, freshness, and shelf life of breads and baked goods.
    • Enzymes convert sugars to alcohol and carbon dioxide, causing dough to rise, strengthen gluten networks, and modify triglycerides.
    • In cheese making, enzymes help milk coagulate, accelerate cheese ripening, and reduce allergic properties of dairy products.
    • Enzymes are used to:
      • Increase yields and improve color and aroma in juice production
      • Clarify juices and extract essential oils
      • Improve texture of fruit pieces used in food products
      • Extract vegetable oil
      • Modify oils to improve nutritional value

    Classification of Enzymes

    • Enzymes are classified into six categories:
      1. Oxidoreductases (catalyze oxidation reactions)
      2. Transferases (catalyze transfer of groups between molecules)
      3. Hydrolases (catalyze reaction of chemical with water)
      4. Lyases (catalyze reactions producing double bonds)
      5. Isomerases (catalyze transfer of groups on same molecule)
      6. Ligases (catalyze joining of molecules)

    Bioengineered Enzymes

    • Bioengineered enzymes are produced through gene splicing and are grown in closed vessels in the presence of liquid nutrients and oxygen.
    • Methods employed for growth and production of enzymes include submerged fermentation.
    • Temperature, oxygen consumption, and pH are carefully controlled to optimize enzyme production.

    Halal Control Points in Enzyme Productions

    • Harvesting involves removing solids (biomass) by filtration or centrifugation, followed by evaporation to concentrate enzymes.
    • Enzymes can be further purified by ion exchange before processing into powders, liquids, or granules.
    • Halal control points include:
      • HCP1: Animal organs should be from halal-slaughtered animals.
      • HCP2: Equipment must be thoroughly cleaned to avoid contamination.
      • HCP3: Chemicals used to release or make enzymes soluble must be suitable for halal production.
      • HCP4: Ingredients used for standardization must be suitable for halal production.
      • HCP5: Labels should be marked properly, including halal markings.
    • Raw materials for growth media should be halal acceptable, and microbial cultures should be from halal species or be genetically engineered from halal sources.

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    Description

    A quiz about halal food technology and science, covering topics related to food safety and quality. This quiz is designed for students in the Department of Technology and Natural Resources. Test your knowledge of halal food principles and practices.

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