The effect of food processing upon the nutrititive value of foods 0.0 / 5 ? Design & Technology: Food Technologyunit 3A2/A-levelAQA Created by: AbbieKP56Created on: 06-06-17 14:48 Heating Affects vitamin, fat content and texture Some fats tolerate a higher 'smoke point' than others. The micronutrients most affected are; loss of iron and vitamin B & C as they dissolve into the cooking water The use of bicarbonate soda causes vitmain C loss as creates alkaline conditions 1 of 5 Freezing Foods with a higher water content can freeze into ice crystals Puncturing the cell wall, resulting in a loss of vitamins, if frozen slowly In industry the foods are frozen rapidly to prevent this 2 of 5 Loss of water Sodium, potassium, calcium can be lost when processing in water This is known as 'leaching' To reduce this, cook with minimal water, reduce the surface area and use the water where possible 3 of 5 Light and oxygen Affects vitamin C When exposed to oxygen decomposes 4 of 5 Grilling / barbequing Grilling produces health risks as carciongenic compounds are produced. Known as hcas and pahs, produced when fatty meat is in direct contact with the smoke or flame of a grill. 5 of 5
The interaction of combinations of food materials under different physical and chemical conditions 0.0 / 5
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