Surah al-Fatihah Overview

Surah al-Fatihah

• The opening chapter in the Quran
• Begins with the phrase "In the name of Allah, the Gracious, the Merciful"
• Contains seven verses
• Praises Allah as the Lord of the worlds, the Most Gracious, and the Most Merciful
• Acknowledges Allah as the Master of the Day of Judgment
• The verses ask for guidance to the straight path
• The verses mention the path of those who have been blessed, not of those whom there is anger, nor of those who are misguided.

Food Chemistry and Analysis (BWD22303)

• Course code: BWD22303
• Course name: Food Chemistry and Analysis
• Instructor: Assoc. Prof. ChM Dr. Norhayati binti Muhammad
• Institution: Universiti Tun Hussein Onn Malaysia

3. Color

• 3.1 Color specification systems:
  • Includes visual systems, instrumental measurements of color, tristimulus colorimeters, and color spaces
• 3.2 Practical considerations in color measurement:
  • Interaction of light with the sample, instrument choice, color difference equations, color tolerances, and sample preparation and presentation

Class Activity 1

• Students are asked to imagine they are decorating a birthday cake
• Students are asked to describe the main colours they would choose.

Food Colors

• The first factor that attracts people toward food is its color
• The color of food influences appetite and choice of food.

Introduction to Food Colors

• What is color in food?
  • According to the Food and Drug Administration (FDA), color in food is any dye, pigment, or substance that, when added or applied to food, drug or cosmetic, or to the human body, imparts color.
  • According to the Food Law and Regulation 1985, coloring substances are substances that impart color to food. This definition includes coloring preparations.
• Why food colors?
  • To replace and restore colors lost during processing
  • To enhance existing colors
  • To minimize batch variations during processing, storage
  • To give color to uncolored foods, corrects natural variations
• Availability of food colors:
  • Powder, Gel, Paste, Liquid, Liquid gel dye
• Types of colors:
  • Natural-identical colors: Man-made pigments, found in nature (e.g., carotene, riboflavin)
  • Natural colors: Pigments from living organisms (e.g., saffron, carmine)
  • Synthetic colors: Man-made colors that are not found in nature (e.g., Azo dyes, inorganic colors like titanium dioxide, gold, and silver)

Natural Food Colors:

• Natural food colorant (their colors): Chlorophyll, carotenoids, betalains, flavonoid/anthocyanins, lutein and lycopene
• Major sources: Green leafy vegetables and herbs, carrots, fruits and vegetables beetroot, red cabbage, other fruits and vegetables, green vegetables, corn, tomatoes and related goods
• Applications: Pasta, ice-cream, processed foods, beverages, candy, confectionery, ice-cream, beverages, frozen foods, condiments sauces, alcoholic beverages, chewing gum, bakery products, soft drinks, ice creams, and dairy products.

Synthetic Food Colors

• Natural foods colorants: Curcumin, Crocin and crocetin, Bixin, norbixin, Carmine, Paprika
• Major sources: Turmeric, Saffron plants, Annatto plants, Cochineal insect, Capsicum annum plant.
• Applications: Beverages, baked products, yellow cakes, biscuits, popcorn, sweets, cereals, sauces, baked goods, rice dishes, meat dishes, soups, dairy & fat products and desserts, soft drinks, sugar & flavor confectionery, pickles, sausages, meat products, snacks, soups, and salad.

Limitations of Natural Food Colors

• Natural colors have their own flavors that may affect the taste of the final product.
• Their color may not be stable at high temperatures.
• They may cause allergic reactions.
• They are usually more expensive than artificial colors.
• Natural ingredients sometimes are scarce.

Synthetic Food Colors - Risk Assessment

• Multiple studies have been published about synthetic colorants binding to human serum albumin
• Synthetic dyes like Tartrazine and Amaranth are associated with allergic reactions, including contact urticaria, angioedema, and immunosuppression
• Some azo dyes have been found to induce bronchospasm in individuals who suffer from chronic asthma.
• Food intolerance, hypersensitivity and behavioral hyperactivity have also been linked to certain synthetic dyes

Food Color Analysis

• 3.1 Color Specification Systems - Visual Systems:
  • The Munsell color system: best-known visual color-ordering system. Created by A.H. Munsell in 1905.
  • Hue, Value, and Chroma are the three components of the Munsell color system.
  • Hue refers to the color's name such as red, yellow, green, blue, or purple.
  • Value refers to a color's lightness or darkness. The value scale ranges from zero for black to 10 for white.
  • Chroma refers to a color's purity or saturation. The chroma scale ranges from zero for neutral grays to values that increase with increasing distinctness from neutral grays.

Instrumental Measurement of Color:

• The CIE (International Commission on Illumination)
  • Established standard illuminants for color measurement in 1931.
• Colorimeters and Color spaces
  • Hunter color solid developed in 1942
  • CIE (International Commission on Illumination) officially adopted the CIELAB color system in 1976
• Use of Smartphone Application Colorimeters.

3.2 Practical Considerations in Color Management - Interaction of light with sample

• Specular light: Reflection angle = incidence angle; Smooth polished surfaces, glossy
• Diffuse (Scattered) light: Reflection results from rough surfaces, dull or matte appearance
• Transparency: Light passes through the sample.
• Translucence: Sample transmits and reflects light
• Opacity: Light is reflected and does not pass through sample. Measurement considerations: Samples must be flat, smooth, uniform, and either matte or transparent.

3.2 Practical Considerations in Color Management - Color Difference Equation and Tolerance

• Colorimeter measurements should be carefully controlled for precision
• The interest in industrial and research applications is primarily on how colors deviate from a standard.
• Color differences are calculated by subtracting sample Lab* values from standard values.

3.2 Practical Consideration in Color Management - Sample Preparation and Presentation

• To get meaningful data, color measurements need to be consistent and repeatable.
• Product sampling should be representative of color characteristics
• The number of readings depends on the sample's nature.
• Practical tips and systematic protocols are necessary for consistent color measurements of different food categories.
• Different methods are needed for transparent liquids, liquid samples with high solids, and solid foods.

Explore Surah al-Fatihah, the opening chapter of the Quran. This quiz covers its significance, structure, and the essential themes presented in its seven verses. Test your understanding of its message of guidance and praise for Allah.