prevent decay, make food safer to eat for longer, e.g - bacon, pies, meats
11. Flavour enhancers...
prevent decay, make food safer to eat for longer, e.g - bacon, pies, meats
used to prevent separation, e.g yoghurts.
give a more intense flavour e.g - ready- made meals, sweeteners
prevents fats and oils becoming rancid. e.g - cakes, biscuits
12. Disadvantages of additives...
may cause hyperactivness and allergies in children
may cause drowsiness
may cause cancer
may contain harmful products
13. Dextrinisation...
browning of starches when dry heat is applies (e.g toasting bread, cooking of cakes)
in proteins, changing of chemical structure
setting of proteins during heating
thickening of starch when moist heat is applied
14. Caramelisation...
browning of sugar when dry heat is applies
thickening of starch when moist heat is applied
in proteins, changing of chemical structure
setting of proteins during heating
15. Preservatives...
prevent decay, make food safer to eat for longer, e.g - bacon, pies, meats
used to prevent separation, e.g yoghurts.
prevents fats and oils becoming rancid. e.g - cakes, biscuits
prevent decay, make food safer to eat for longer, e.g - bacon, pies, meats
16. Oxidation...
B & C vits most affected, fruit and veg loose moisture and dry out which means loss of vits
speed up ripening during storage, can cause browning in cut of bruised foods
colour and texture change, Vit A lost when exposed to light, air, heat & sunlight speeds up process, Vit C in particular is lost easily
antioxidants added to prevent rancidity, unpleasant taste/smell of fats/oils, caused by oxidation
17. Preventing nutrient loss...
canning, freezing, vacuum packing, air tight container, steam rather than boil, use fridge, handle with care to prevent bruising, tare instead of chopping, buy green veg.
cook using low temperatures
cool in sunlight
cook using long methods
18. Colourings...
used to prevent separation, e.g yoghurts.
prevents fats and oils becoming rancid. e.g - cakes, biscuits
add colour to products - e.g - sweets, yoghurts, deserts
prevent decay, make food safer to eat for longer, e.g - bacon, pies, meats
19. What does ROWE stand for?
rancid, oxygen, water, enzymes
Rancidity, Oxidation, Water loss, Enzymes
rancid, oxygen, water, eggs
rancidity, oxygen, water, enzyme
20. Denaturation...
thickening of starch when moist heat is applied
browning of starches when dry heat is applies (e.g toasting bread, cooking of cakes)