Introduction to Food Sciences Lecture 1&2 PDF

Nutraceuticals and Food Technology (PHR 0916 513) Introduction to food sciences Lecture 1&2 Presented By- Md. Hafizur Rahman General Man...

Nutraceuticals and Food Technology (PHR 0916 513) Introduction to food sciences Lecture 1&2 Presented By- Md. Hafizur Rahman General Manager & Head of PDD The IPI PLC 12/16/2024 1  Introduction Neutraceuticals The term "nutraceuticals" is a combination of the words "nutrition" and "pharmaceuticals" and refers to food or food products that provide medical or health benefits beyond basic nutritional value. Nutraceuticals are often marketed as dietary supplements, functional foods, or medicinal foods and may contain ingredients such as vitamins, minerals, herbs, amino acids, and other substances. Examples of nutraceuticals include omega-3 fatty acids, probiotics, and antioxidants. 12/16/2024 2  Introduction Neutraceuticals What are nutraceuticals with examples? Nutraceuticals are products derived from food sources that offer additional health benefits beyond their basic nutritional value. They are often used to support health, prevent chronic diseases, and improve overall wellness. The term combines "nutrition" and "pharmaceutical," reflecting the therapeutic role these products can play. 12/16/2024 3  Introduction Neutraceuticals Examples of Nutraceuticals Dietary Supplements: Vitamins: Vitamin D, Vitamin C Minerals: Calcium, Magnesium Amino Acids: Glutamine, Lysine Omega-3 Fatty Acids: Found in fish oil supplements Functional Foods: Probiotic Yogurt: Contains beneficial bacteria to support gut health Fortified Cereals: Enriched with vitamins and minerals like iron and folic acid Plant-based Milk with Added Calcium: Provides essential nutrients for bone health 12/16/2024 4  Introduction Neutraceuticals Herbal Extracts: Green Tea Extract: Known for its antioxidants, which can support metabolism and reduce inflammation Turmeric: Contains curcumin, an anti-inflammatory compound that may help with joint health Ginseng: Used to boost energy and improve focus Functional Beverages: Kombucha: A fermented tea rich in probiotics and antioxidants Fortified Juices: Orange juice fortified with calcium and vitamin D for bone health 12/16/2024 5  Introduction Neutraceuticals What is the difference between nutraceuticals and health supplements? Nutraceuticals Definition: Nutraceuticals are food-derived products that provide health benefits beyond basic nutrition, often used to prevent or treat health conditions. Composition: They include a broad range of products such as functional foods, fortified foods, dietary supplements, and herbal products that contain bioactive compounds. Purpose: Nutraceuticals are generally used for therapeutic purposes, targeting specific health benefits like reducing inflammation, supporting cardiovascular health, or improving cognitive function. Examples: Probiotic yogurt (for gut health), turmeric (for inflammation), omega-3 fatty acids (for heart health). 12/16/2024 6  Introduction Neutraceuticals What is the difference between nutraceuticals and health supplements? Health Supplements Definition: Health supplements are products designed to supplement the diet by providing additional nutrients such as vitamins, minerals, amino acids, and enzymes. Composition: They usually contain isolated nutrients or compounds and may come in the form of tablets, capsules, powders, or liquids. Purpose: Health supplements primarily aim to prevent or correct nutritional deficiencies and support general health, without a direct therapeutic claim. Examples: Vitamin D tablets, iron supplements, calcium pills. 12/16/2024 7  Introduction Food science has many practical applications, from the development of new food products to the optimization of food processing and preservation techniques. It also plays an essential role in ensuring the safety and quality of food products through the development of food safety regulations and standards.  Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food.  Food Science includes -  growing,  storing,  processing,  distributing,  packaging, 12/16/2024 8  Food Hygiene  Food hygiene refers to the measures taken to ensure that food is safe to eat and does not cause harm to the consumer. It involves all the practices and procedures that are followed during the preparation, handling, storage, and distribution of food to prevent contamination and the spread of harmful bacteria, viruses, and other microorganisms.  Hygienic food uptake is crucial for maintaining good health and preventing the spread of foodborne illnesses. Foodborne illnesses are caused by consuming food or drinks contaminated with harmful bacteria, viruses, parasites, or chemicals. These illnesses can lead to symptoms such as nausea, vomiting, diarrhea, fever, and even death in severe cases.  Food Hygiene, otherwise known as Food Safety can be defined as handling, preparing and storing food or drink in a way that best reduces the risk of consumers becoming sick from the food- borne disease. The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning. 12/16/2024 9  Food Hygiene  What is the importance of hygiene food intake? Food hygiene is a crucial aspect of ensuring food safety and preventing foodborne illnesses. Whether cooking at restaurants, working in a catering service, or a food factory, maintaining food hygiene is pivotal in keeping harmful contamination at bay, thus protecting your consumers and your reputation Food hygiene is important for the following reasons-  If food or drink is not safe to eat, you cannot eat or drink. The easiest example of this is safe drinking water. We would never drink water that did not come from a reputable source. The very same principle applies to food.  Every day, people worldwide get sick from the food or drink they consume. Bacteria, viruses and parasites found in food can cause food poisoning.  There is no immediate way of telling if food is contaminated because you cannot see, taste or smell anything different from the norm.  Food poisoning can lead to gastroenteritis and dehydration or potentially even more serious healthproblems such as kidney failure and death.  This risk is especially significant for those in the high-risk category: Small children/ babies, pregnant mothers, the elderly and immunocompromised, especially HIV infections and cancer patients 12/16/2024 10  Food Hygiene Food hygiene is important for the following reasons-  Food hygiene and safety prevent germs from multiplying in foods and reaching dangerous levels.  Ensures daily healthy family living.  Keeping one healthy and preventing the additional cost of buying medication and medical check-ups.  Hand washing accounts from 33% of all related food poisoning cases. It is therefore important to maintain good personal hygiene practice. This is something we are taught early in our childhood, yet hand washing is still a critical problem in the kitchen 12/16/2024 11  Food Hygiene What Are The Food Safety Pillars- Cleaning & Sanitising  The first step in creating a food safety system is the fundamental aspect of cleaning and sanitising. Personal Hygiene  The second pillar is probably the most important in terms of eliminating cross-contamination. Hand washing and clean hands awareness are critical to food safety. Food Storage  The third pillar can be categorised into two areas  Perishable foods (Cold storage)  Dry goods Temperature Control  The fourth pillar of food safety is a fundamental principle in preventing the growth of bacteria and ensuring the quality of food is maintained. Food Handling  The fifth and final pillar of food safety related to how food is handled during storage and preparation. Food Handling carries the greatest risk when dealing with cross-contamination. Using the food safety pillars is an essential way to prevent food poisoning. This system can be used in any kitchen, whether at home, hotel, restaurant, food truck or food factory 12/16/2024 12  Role of Pharmacists in food sector Pharmacists can play several important roles in the food sector, particularly in areas related to food safety, nutrition, and public health. Here are a few examples: 1. Food Safety and Quality Control  Pharmacists' knowledge of biochemistry and toxicology is essential for ensuring that food products are free from harmful contaminants, such as heavy metals, pesticides, and microbial toxins.  They can contribute to testing and analysis for ingredient integrity, quality assurance, and shelf-life stability, ensuring products meet safety standards. 2. Nutraceuticals and Functional Foods Development  Pharmacists help formulate nutraceuticals, functional foods, and dietary supplements that include ingredients with health benefits, such as vitamins, probiotics, and bioactive compounds.  They ensure that dosages, ingredients, and interactions in nutraceuticals are safe and effective, optimizing the health benefits of these food products. 12/16/2024 13  Role of Pharmacists in food sector 3. Regulatory Affairs and Compliance Pharmacists are familiar with regulatory requirements and help companies comply with regulations set by bodies like the FDA, EFSA, or other national agencies. They are responsible for labeling, ingredient disclosure, and compliance with health claims regulations, which are crucial in the food sector to ensure transparency and consumer trust. 4. Research and Development Pharmacists work in R&D teams to innovate new food products or improve existing ones. Their understanding of ingredients, pharmacodynamics, and pharmacokinetics aids in developing products with improved absorption, taste, and bioavailability. 12/16/2024 14  Role of Pharmacists in food sector 5. Public Health and Nutrition Counseling Pharmacists with nutrition knowledge can educate the public on healthy food choices, dietary supplements, and safe food practices. They may work with healthcare teams to guide patients on food-drug interactions, nutrient deficiencies, and safe supplement use. 6. Risk Assessment and Management Pharmacists evaluate risks associated with food ingredients, allergens, preservatives, and additives. They assess potential interactions between food products and medications, guiding patients on safe consumption practices In summary, pharmacists contribute their expertise to maintain food safety, develop health-benefiting products, and support public health in the food sector, ensuring products are safe, effective, and compliant with regulations.. 12/16/2024 15  Milk and Milk Products Composition of Milk  Water : 87%  Proteins : 3.5% (Casein and Whey)  Fat : 3.5-3.7%  Carbohydrates : 4.9% (Lactose)  Vitamins : Niacin, Riboflavin, Thiamin, Vit. B6, Vit. A and D (Depending on Fortification)  Minerals : Ca, P, Mg, K, Na, etc.  Enzymes : Lipases, Proteases, Peroxidase.  Contains long-chain and short-chain fatty acids  Colostrum  First milk produces after parturition  Different composition than salable milk  High in protein, minerals, fat, and immunoglobulin  Several milkings after the colostrum  Milk is not salable until the 11th milking 12/16/2024 16  Milk and Milk Products Types or Different Forms of Milk-  Raw Milk- Unpasteurized milk straight from cow.  Whole Milk- Milk from which no constituent remove  Dry Milk- Dehydrated milk from which 95% of water is removed  Evaporated Milk- Dehydrated milk from which 60% of water removed  Condensed Milk- Evaporated milk with sugar added.  Fortified Milk- Milk enriched with one or more nutrients  Flavored Milk- the flavored milk is a sweetened drink made with milk, sugar, coloring and artificial  flavoring added to it.  Organic milk- Organic milk is produced by dairy farmers that use only organic fertilizers and organic pesticides, and their cows are not given supplemental hormones  Skim Milk- Milk from which all cream has been removed. Skimmed milk has a fat content of between 0.1-0.3 %. 12/16/2024 17  Various Milk Products 1. Fermented Milk Products Butter  Butter is a concentrated form of fluid milk produced through churning of cream.  It is made from sweet or sour cream.  Milk is churned to form butter and the watery buttermilk.  Butter may have a yellow color due to the fat-soluble animal pigment, carotene, or an additive. Ghee  It is type of clarified butter, is prepared by simmering butter and removing the residue.  The texture, colour, and taste of ghee depend on the quality of the butter and the duration of the boiling. Buttermilk  It is the liquid left behind after churning butter out of cream.  It is beneficial to health as it contains probiotic microbes also fat content of buttermilk is far lower  than milk or curd. 12/16/2024 18  Various Milk Products 1. Fermented Milk Products Yogurt  Yogurt prepared by cooling boiled milk to body temperature & adding 5-10% starter.  After 6-8 hours an acidity of 0.9-1% is formed which coagulate the casein & yogurt is set.  Whole, low fat, skim milks & even cream can be used to make yogurt.  In production of yogurt, a mixed culture of streptococcus thermophilus, lactobacillus acidophilus is usually added to the pasteurised milk & incubated at 42-46°C. Cheese  Cheese may be the most popular fermented milk product Cheese is produced throughout the world in wide-ranging flavours, textures, and forms.  Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goat, or sheep.  It is produced by coagulation of the 12/16/2024 19  Various Milk Products Non Fermented Milk Products Cream Cream is the high-fat component separated from whole milk as a result of the creaming process. It has a higher proportion of fat droplets to milk than regular fluid milk. Due to this high fat content of cream compared to milk, some yellow, fat-soluble pigments may be apparent on it. Khoa semi-solid obtained from milk by evaporating in open pans with continuous stirring in circular motion. 12/16/2024 20  Milk Processing Most milk undergoes processing before you buy it at the store. The three primary steps include:  Pasteurization: Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods are treated with mild heat, usually to less than 100 °C, to eliminate pathogens and extend shelf life.  Homogenization : a process by which the fat droplets from milk are emulsified and the cream does not separate.  Fortification : Food fortification or enrichment is the process of adding micronutrients to food. It can be carried out by food manufacturers, or by governments as a public health policy which aims to reduce the number of people with dietary deficiencies within a population. 12/16/2024 21  Milk Processing Pasteurization Pasteurization heats the milk to destroy harmful microorganisms and prolong shelf life. Normal pasteurization keeps milk safer while maintaining its valuable nutrients. Ultra-high temperature (UHT), milk is pasteurized at a much higher temperature to make it sterile. UHT milk is then packed into special containers that keep it safe without requiring refrigeration.  The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Homogenization  After pasteurization, milk undergoes homogenization to prevent separation of the milk fat from the fluid milk. Homogenization creates a smooth, uniform texture. Fortification  Finally, milk is fortified to increase its nutritional value or to replace nutrients lost during processing. Vitamin A and D is added to the most milk 12/16/2024 22  Milk Processing Allergy Related to Milk  Lactose intolerance  The inability to digest lactose, a sugar found in milk and to a lesser extent dairy products, causing side effects.  Lactose intolerance occurs when a person lacks the enzyme (lactase) to metabolize lactose — a  milk sugar — in the intestines.  70% African-Americans  10% Caucasians Symptoms Bloating, abdominal cramps, nausea, diarrhea 12/16/2024 23  Milk Processing Milk Allergies A milk allergy is an immune reaction to one of the many proteins in animal milk. It’s most often caused by the alpha S1-casein protein in cow’s milk. A milk allergy is sometimes confused with lactose intolerance because they often share symptoms. Cow’s milk is the leading cause of allergic reactions in young children and one of eight foods that are responsible for 90 percent of childhood allergies. 12/16/2024 24  Milk Allergies Milk allergy symptoms Often, children with a milk allergy will have a slow reaction. This means symptoms will develop over time, from several hours to days later. Symptoms associated with a slow reaction include:  abdominal cramps  loose stool (which may contain blood or mucus)  diarrhea  skin rash  intermittent coughing  runny nose or sinus infection  failure to thrive (slow to gain weight or height) Symptoms that occur quickly (within seconds to hours) may include:  wheezing  vomiting  Hives/skin rash Although rare, it’s possible for a child with a milk allergy to have a serious reaction known as anaphylactic shock. Anaphylactic shock may cause swelling of the throat and mouth, a drop in blood pressure, and trouble breathing 12/16/2024 25  Meat and Poultry What is meat and poultry? Meat includes all red meats from animal sources, although the only ones commonly available are beef, veal, pork, and lamb (or mutton in some countries). Poultry is the inclusive term for turkey, chicken, and duck, as well as pheasants and other less available fowl. What is the main difference between meat and poultry? The key difference between poultry and meat is that poultry is birds' flesh while the meat is animal flesh. Poultry typically tends to be leaner than other types of meat. In addition, poultry is less expensive than other meat. Chickens, quails, and turkeys are examples of poultry whereas pork, beef, mutton, veal, etc 12/16/2024 26  Meat and Poultry What are examples of meat and poultry? Examples include: Lean meats - Beef, lamb, veal, pork, kangaroo, lean (lower salt) sausages. Poultry - Chicken, turkey, duck, emu, goose, bush birds. Fish and seafood - Fish, prawns, crab, lobster, mussels, oysters, scallops, clams What are the 4 types of meat?  Different types of meat (Vocabulary)  Red Meat – Beef, Goat, Lamb.  Poultry – Chicken and Turkey.  Pork – Pig's meat.  Seafood –Fish, Crab, Lobster.  What are the benefits of meat and poultry? Meat and poultry are great sources of protein. They also provide lots of other nutrients your body needs, like iodine, iron, zinc, vitamins (especially B12) and essential fatty acids. So it's a good idea to eat meat and poultry every week as part of your balanced diet. 12/16/2024 27  SEAFOOD What is a type of seafood? Seafood includes all commercially captured or farmed freshwater and saltwater fish, molluscan shellfish, and crustaceans. Molluscan shellfish (or mollusks) and crustaceans (shrimp, lobster, and crayfish) are both commonly referred to as shellfish. SEAFOOD –NUTRITIONAL BENEFITS  High quality protein  High in omega-3 fatty acids  Low in saturated fat  Contributes to a healthy heart  Contributes to proper growth and development of children  Source of vitamins and minerals 12/16/2024 28  SEAFOOD HEALTH BENEFITS- STRONG EVIDENCE Coronary heart disease High blood pressure Irregular heart beat Diabetes Rheumatoid arthritis HIGH QUALITY PROTEIN Protein needed for growth and maintenance Seafood contains all 9 essential amino acids Protein is highly digestible 12/16/2024 29  OMEGA-3 FATTY ACIDS Three types: Eicosapentaenoic acid (EPA) Docosahexaenoic acid (DHA) Alpha-linolenic acid (ALA) EP A DHA  OMEGA-3 FATTY ACIDS HEALTH BENEFITS OF OMEGA-3 FATTY ACIDS HEART  Lowers triglyceride levels Counteracts inflammation Helps arteries stay elastic  Helps prevent build-up of plaque deposits  Reduces risk of dying from heart attack OMEGA-3S AND DIABETES  Onset of diabetes  May keep the immune system in check  Control of symptoms  Low level of DHA associated with an increased insulin resistance  Complications of diabetes  Influence development of cardiovascular disease  May delay onset of kidney and nerve complications 12/16/2024 31  OMEGA-3 FATTY ACIDS OMEGA-3S AND CANCER Onset May help healthy cells resist damage Multiplication of cells May interfere with tumor growth Spread May inhibit tumor spread in the body OTHER BENEFITS OF OMEGA-3 FATTY ACIDS Joints Fewer tender joints and decrease stiffness Mood Higher levels of EPA and DHA protective against depression Mind Perhaps caused by inflammation in center of the brain Lungs May decrease severity of asthma 12/16/2024 32  SEAFOOD May also contain- VITAMINS Source of B complex vitamins Niacin, B12 and B6, Thiamin MINERALS Excellent source of minerals Calcium, Iron, Zinc, Copper, Potassium, Iodine, Phosphorus, Selenium, Magnesium FISH OR FISH OIL SUPPLEMENTS Taking supplements may be more convenient Fish contains more of the “long-chain” fatty acid DHA Excessive amounts of supplement – may increase bleeding May also increase both good and bad cholesterol 12/16/2024 33  SEAFOOD What is the most popular seafood? Shrimp, tuna, clams—the most popular seafood items in the United States are familiar names to both seafood lovers and the occasional consumer. Popular Seafood Dishes Cioppino. Crab Cakes. Oysters Rockefeller. Clam Chowder. Fish Fry. Shrimp Cocktail. Paella. Ceviche. 12/16/2024 34  Fats and oil Products The animal fats used by humans are butter, suet (beef fat), lard (pork fat), and fish oils. Important vegetable oils include olive oil, peanut (groundnut) oil, coconut oil, cottonseed oil, sunflower seed oil, soybean oil, safflower oil, rape oil, sesame (gingelly) oil, mustard oil, red palm oil, and corn oil.  What are the fat products?  Saturated fats  Red meat like beef, lamb, and pork.  Skin-on chicken and other poultry.  Whole-milk dairy products like milk, cheese, and ice cream.  Butter.  Eggs.  Palm and coconut oils. 12/16/2024 35  Fats and oil Products Unsaturated fats- Olive, peanut, and canola oils. Avocados. Nuts such as almonds, hazelnuts, and pecans. Seeds such as pumpkin and sesame seeds What are the 3 main types of fats? The three types of fats present in foods are saturated fat, unsaturated fat and trans fat. To reduce your risk for heart disease, cut back on saturated fat and trans fat, and focus of unsaturated fat. 12/16/2024 36  Cereals and legumes The key difference between legumes and cereals is that legumes are the plants belonging to the bean family known as Fabaceae, while cereals are plants belonging to the grass family known as Poaceae. Legumes and cereals are important seeds collecting plants from two different plant families Cereals are seeds/grains of grasses and are cultivated in order to obtain the largest bounty of their fruit (seed) which consists of germ, endosperm and bran, and is also referred to as the caryopsis. Important cereals are wheat, rice, maize, oat, barley, rye etc. 12/16/2024 37 Cereals and legumes 12/16/2024 38  Cereals and legumes Common legumes types include black-eyed peas, chickpeas, beans (adzuki, cannellini, Great Northern, kidney, lima, navy, pinto, and soy beans), peanuts, and lentils (green and split red are most popular). You can eat green beans and snow peas in their pods. Pulse Scientific name Composition /100 g edible portion Protein Fat Carbohy Mineral Fiber Energy (Kcal) drate Tuver Cajanus cajan 22.3 1.7 57.6 1.7 1.5 335 (Red gram, Pegion pea) Bengal gram (Chick pea) Cicer arietinum L. 17.1 5.3 60.9 3.0 3.9 360 Moong Phaseolus aureus Roxb 24.0 1.3 56.7 3.5 4.1 334 (Green gram) Masoor Lens esculenta 25.1 0.7 59.0 2.1 0.7 343 (Lentils) Udad Phaseolus mungo 24.0 1.4 59.6 3.2 0.9 346 (Black gram) Chowli Vigna catjang 24.1 1.0 54.5 3.2 3.8 323 (Cow peas) Vatana Pisum sativum 19.7 1.1 56.5 2.2 4.5 3 (Peas)  Cereals and legumes Health Benefits of Cereals and legumes  Cereals and legumes are important part of dietaries and contribute substantially to nutrient intake of human beings.  They are significant source of energy, protein, dietary fiber, vitamins, minerals, and phytochemicals.  Primary processing of cereals and legumes is an essential component of their preparation before use.  Cereal an excellent source of carbohydrates. a significant source of protein. a good source of B group vitamins, including folate. a good source of many minerals, such as iron, magnesium, copper, phosphorus and zinc.  Eating more legumes as part of a healthy diet can help lower blood sugar, blood pressure, heart rate, and other heart disease and diabetes risks. 12/16/2024 40  Plantation Products and Flavors Plantation (a place that is planted or under cultivation. : an agricultural estate usually worked by resident labor.) Products: The crops that are grown include cotton, cannabis, coffee, tea, cocoa, sugar cane, opium, sisal, oil seeds, oil palms, fruits, rubber trees and forest trees. Protectionist policies and natural comparative advantage have sometimes contributed to determining where plantations are located.) What is an example of plantation? A plantation is a large piece of land, especially in a tropical country, where crops such as rubber, coffee, tea, or sugar are grown.... banana plantations in Costa Rica. A plantation is a large number of trees that have been planted together. 12/16/2024 41  Plantation Products and Flavors Food Flavours : They include almond, anise, celery, cassia or cinnamon, clove, lemon, nutmeg, orange, rosemary, savory, basil, sweet marjoram, thyme, and wintergreen.. What are natural flavors? spices. fruit or fruit juice. vegetables or vegetable juice. edible yeast, herbs, bark, buds, root leaves, or plant material. dairy products, including fermented products. meat, poultry, or seafood. eggs. 12/16/2024 42 Principles of baking and major baking ingredients There are 6 main principles of baking: wet ingredients, dry ingredients, leavening agents, flavoring, heat, and different mixing methods. When combined correctly, they create a delicious and perfectly baked dish every time What is the most important principle in baking? Preheating is important to give an underlying push of warmth. Numerous dough and batters which are made utilizing leavening agents like yeast, baking powder or baking soda require a decent push of warmth toward the start for the ideal ascent, texture, and browning. 12/16/2024 43 Principles of baking and major baking ingredients  What are the 5 main ingredients in baking?  5 Most Essential Baking Ingredients  Flour. Due to its versatility in baking—it can be used to make everything from cookies to pancakes to muffins—all-purpose flour is appropriately termed....  Leaveners....  Sugar....  Salt....  Dairy.  What are the 2 types of baking? 1. Oven Baking: The most common form of baking, relying on an oven to trap heat in an enclosed space with the dough or batter. 2. Steam Baking: A common form of baking in the UK, steaming entraps heat using a small amount of water in tight-fitting lid and pan to cook baked goods from crumpets to cakes 12/16/2024 44  Fruits and vegetables  Fruits according to the edible portion of the plant that develops from a flower and contains seeds.  A few examples include apples, cucumbers, pumpkins, and strawberries.  Vegetables on the other hand are the edible portion of plants such as leaves, stems, bulbs, and roots.  Fruits and vegetables contain many vitamins and minerals that are good for your health.  These include vitamins A (beta-carotene), C and E, magnesium, zinc, phosphorous and folic acid.  Fruits and vegetables  Fruits and vegetables contain important vitamins, minerals and plant chemicals.  They also contain fibre.  There are many varieties of fruit and vegetables available and many ways to prepare, cook and serve them.  A diet high in fruit and vegetables can help protect you against cancer, diabetes and heart disease.  Eat five kinds of vegetable and two kinds of fruit every day for good health.  When buying and serving fruit and vegetables, aim for variety to get the most nutrients and appeal. Fruits and vegetables have thus had conferred on them the status of ‘functional foods’, capable of promoting good health and preventing or alleviating diseases. Phenolic flavonoids, lycopene, carotenoids and glucosinolates are among the most thoroughly studied antioxidants.  Fibers Non-digestible carbohydrates are collectively known as fiber. They are most often categorized as soluble or insoluble. It’s split into two broad categories based on its water solubility: 1. Soluble fiber: Dissolves in water and can be metabolized by the “good” bacteria in the gut. 2. Insoluble fiber: Does not dissolve in water. Perhaps a more helpful way to categorize fiber is fermentable and non-fermentable, which refers to whether friendly gut bacteria can use it or not. There is also a lot of overlap between soluble and insoluble fibers. Some insoluble fibers can be digested by the good bacteria in the intestine, and most foods contain both soluble and insoluble fibers.  Fiber Feeds “Good” Gut Bacteria  The bacteria that live in the human body outnumber the body’s cells 10 to 1.  Bacteria live on the skin, in the mouth and in the nose, but the great majority live in the gut, primarily the large intestine.  About 500 different species of bacteria live in the intestine, totaling about 100 trillion cells. These gut bacteria are also known as the gut flora.  This is not a bad thing. In fact, there is a mutually beneficial relationship between you and some of the bacteria that live in your digestive system.  Human cells don’t have the enzymes to digest fiber, so it reaches the large intestine relatively unchanged.  However, intestinal bacteria do have the enzymes to digest many of these fibers.  This is the most important reason that (some) dietary fibers are important for health. They feed the “good” bacteria in the intestine, functioning as prebiotics  Fiber Feeds “Good” Gut Bacteria  The friendly bacteria produce nutrients for the body, including short-chain fatty acids like acetate, propionate and butyrate, of which butyrate appears to be the most important.  These short-chain fatty acids can feed the cells in the colon, leading to reduce gut inflammation and improvements in digestive disorders like irritable bowel syndrome, Crohn’s disease and ulcerative colitis  Health benefits of fiber  Fiber Can Reduce Blood Sugar Spikes After a High-Carb Meal High-fiber foods tend to have a lower glycemic index than refined carb sources, which have been stripped of most of their fiber.  Fiber Can Reduce Cholesterol Soluble fiber can also reduce your cholesterol levels.  Fiber and Constipation? One of the main benefits of increasing fiber intake is reduced constipation. Fiber is claimed to help absorb water, increase the bulk of your stool and speed up the movement of your stool through the intestine.  Fiber Reduces the Risk of Colorectal Cancer Colorectal cancer is the third leading cause of cancer deaths in the world. Many studies have linked a high intake of fiber-rich foods with a reduced risk of colon cancer  Fiber Reduces the Risk of Asthma Many studies have linked a high intake of fiber-rich foods with a reduced risk of asthma  Fiber increases the immune development Many studies have linked a high intake of fiber-rich foods with an increased development of immune system.  Health benefits of fibers  Individuals with high intakes of dietary fiber appear to be at significantly lower risk for developing coronary heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases.  Increasing fiber intake lowers blood pressure and serum cholesterol levels. improves glycemia and insulin sensitivity in non-diabetic and diabetic individuals.  Fiber supplementation in obese individuals significantly enhances weight loss.  Increased fiber intake benefits a number of gastrointestinal disorders including the following: gastroesophageal reflux disease, duodenal ulcer, colitis, constipation, and hemorrhoids.  Prebiotic fibers appear to enhance immune function.  Dietary fiber intake provides similar benefits for children as for adults.  Juices and beverages  A drink (or beverage) is a liquid intended for human consumption.  Beverages are liquids made for consumption. They may be in the form of Stimulants like Tea, Coffee, Milk or as refreshers like Soft Drinks, Juices and Water.  Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice.  Classification of beverages Beverages are liquids made for consumption. They may be in the form of Stimulants like Tea, Coffee, Milk or as refreshers like Soft Drinks, Juices and Water. They are broadly classified as below: Alcoholic beverage Non-alcoholic beverage ALCOHOLIC BEVERAGE Alcoholic beverage is portable liquid which contain 2% to 75% of liquor. They are produced by the introduction of yeast for fermentation into substance such as fruits, cereal (grain), molasses and plant extract. Fermented Alcoholic Beverage Distilled Alcoholic beverage  Classification of beverages 1. FERMENTED BEVERAGES Fermented Alcoholic beverages are classified broadly as: Wine and Beer. Wine is a beverage that is prepared by fermentation of Grape (Or other fruits like Cherry, Apriots, Pears, etc) by the addition of yeast. Beer is prepared by the fermentation of grain with yeast. These are generally called fermented malt beverages. 2. DISTILLED BEVERAGES A distilled beverage, spirit, liquor, or hard liquor is an alcoholic beverage produced by distillation of a mixture produced from alcoholic fermentation, such as wine.  Classification of beverages 3. NON ALCOHOLIC BEVERAGE  Non-alcoholic beverage refers to non-intoxication drinks or soft drinks, which doesn’t have a bit of liquor by volume or yeast is not introduced to convert sugar into alcohol during fermentation.  They are considering as soft beverages, which can be have according to the choice and standard. E.g aerated water, mineral water, juices, squashes, syrups, tea, coffee, milk etc.  Health effects of alcoholic beverages??  Over time, excessive alcohol use can lead to the development of chronic diseases and other serious problems including: High blood pressure, heart disease, stroke, liver disease, and digestive problems. Cancer of the breast, mouth, throat, esophagus, liver, and colon.  Alcohol is metabolized by the liver, and frequent intake can lead to increased fat inside liver cells. Alcohol abuse can lead to cirrhosis, a very serious condition.  Excessive alcohol consumption can have numerous adverse effects on your brain. Ethanol reduces communication between brain cells — a short-term effect is responsible for many of the symptoms of being drunk.  Obesity is a serious health concern. Alcohol is the second most calorie-rich nutrient after fat Confectionery (a place where sweets or chocolate are made or sold)  Difference between Bakery and Confectionery  In Bakery, you can get all the baked items including the sweet ones also, whereas, in Confectionary you only get the sugar-rich foods.  Confectionary also refers to the sweet food whereas the bakery is the shops that offer you a variety of food items. What are the list of confectionary products? This includes sugar candies, chocolates, candied fruits and nuts, chewing gum, and sometimes ice cream. In some cases, chocolate confections are treated as a separate category, as are sugar-free versions of sugar confections. Is confectionery a FMCG? These goods are also called consumer packaged goods. FMCGs have a short shelf life because of high consumer demand (e.g., soft drinks and confections) or because they are perishable (e.g., meat, dairy products, and baked goods)  Confectionery Fast-moving consumer goods (FMCG) are products that sell quickly at relatively low cost. These goods are also called consumer packaged goods. FMCGs have a short shelf life because of high consumer demand (e.g., soft drinks and confections) or because they are perishable (e.g., meat, dairy products, and baked goods).  Chocolate Products What are the chocolate products?  A "cocoa product" is defined as a food product that is sourced from cocoa beans and contains "cocoa nibs, cocoa liquor, cocoa mass, unsweetened chocolate, bitter chocolate, chocolate liquor, cocoa, low-fat cocoa, cocoa powder, or low-fat cocoa powder 7 Types of Chocolate You Should Know About. FotografiaBasica/Getty Images. Milk Chocolate.... Dark Chocolate.... Unsweetened Chocolate.... White Chocolate.... Caramelized White Chocolate....  Chocolate Products Is chocolate a food product?  chocolate, food product made from cocoa beans, consumed as candy and used to make beverages and to flavour or coat various confections and bakery products. Rich in carbohydrates, it is an excellent source of quick energy, and it also contains minute amounts of the stimulating alkaloids theobromine and caffeine  The chocolate production process consists of fermentation, drying, roasting, grinding of cocoa beans, mixing of all ingredients (cocoa mass, sugar, cocoa butter, emulsifiers, aroma, and milk components if needed), conching, and tempering.  Chocolate Products The Chocolate Making Process Step 1: Cleaning.... Step 2: Roasting.... Step 3: Shell Removal.... Step 4: Nibs are ground.... Step 5: Cocoa is separated from Cocoa Butter.... Step 6: Other ingredients are added to the Chocolate Liquor.... Step 7: Conching machines knead the Chocolate Paste. What is the industrial application of cocoa? Cocoa is of significant economic importance both for producing and consuming countries. It generates export revenues, income and employment. Cocoa is an important  The EnD 12/16/2024 62