antioxidants added to prevent rancidity, unpleasant taste/smell of fats/oils, caused by oxidation
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Oxidation...
colour and texture change, Vit A lost when exposed to light, air, heat & sunlight speeds up process, Vit C in particular is lost easily
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Water loss...
B & C vits most affected, fruit and veg loose moisture and dry out which means loss of vits
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Enzymes...
speed up ripening during storage, can cause browning in cut of bruised foods
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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.
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Denaturation...
in proteins, changing of chemical structure
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Coagulation...
setting of proteins during heating
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Gelatinisation...
thickening of starch when moist heat is applied
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Dextrinisation...
browning of starches when dry heat is applies (e.g toasting bread, cooking of cakes)
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Caramelisation...
browning of sugar when dry heat is applies
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Why are additives useful?
improve shelf-life, improve flavour, texture, appearance, colour, smell of food, improve consistency, increase nutritional value
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Preservatives...
prevent decay, make food safer to eat for longer, e.g - bacon, pies, meats
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Antioxidants...
prevents fats and oils becoming rancid. e.g - cakes, biscuits
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Colourings...
add colour to products - e.g - sweets, yoghurts, deserts
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