Influence of Dehydration on the nutritive value of food

Question 1

it results in increasing the concentration of nutrients in the remaining mass

Answer 1

Losses of moisture

Question 2

Proteins, fats and carbohydrates are present in _______ per weight in dried than fresh counterpart

Answer 2

large amount

Question 3

a loss in ____ content

Answer 3

vitamin

Question 4

what happens to water soluble vitamins?

Answer 4

1. is partially oxidized,
2. diminished during blanching,
3. enzyme inactivation,
4. destruction (depends on caution
   exercised during prep, dehydration process, conditions of storage)

Question 5

what happens to Ascorbic acid and carotene during dehydration?

Answer 5

damage by oxidation process

Question 6

what happens to Thiamin during dehydration?

Answer 6

is heat sensitive and destroyed by sulfuring

Question 7

what happens to Fruits during sundrying?

Answer 7

causes large losses in carotene
content
great loss in Vit. C

Question 8

what happens to Fruits during spray drying?

Answer 8

causes little losses in carotene
content
little loss in Vit. C

Question 9

what happens to Fruits during freeze drying?

Answer 9

retain greater proportion of vit. C and other nutrients

Question 10

what happens to vegetables if there’s no enzyme activation?

Answer 10

Carotene content decreased as much as 80%

Question 11

How will ascorbic acid retain more in vegetable?

Answer 11

through rapid drying rather then slowdrying

Question 12

in vegetable, vitamin _ lost in slow-sun drying

Answer 12

C

Question 13

Vitamin A will be retained in good proportion in what drying methods?

Answer 13

drum-dried and spray-dried milk

Question 14

In meat, _____ contains less vitamins that fresh

Answer 14

dried

Question 15

In meat, there is a SMALL losses in?

Answer 15

riboflavin and niacin

Question 16

In meat, ______ losses at HIGH drying temperature

Answer 16

Thiamin

Question 17

How is vitamin c lost in meat?

Answer 17

DRYING

Dried meat lost vit c

Question 18

In drying protein, _______ may increase
digestibility.

Answer 18

Low temperature

Question 19

In drying protein, is it DEPENDENT or INDEPENDENT on the drying method?

Answer 19

DEPENDENT

Question 20

In drying protein, Prolonged exposure to _________ renders the protein less useful

Answer 20

high temperature

Question 21

Influence on fats that make it smell bad/old

Answer 21

Rancidity-problem

Question 22

In drying fats, oxidation is greater _____ temperature than ____ temperature of dehydration

Answer 22

higher, lower

Question 23

in CHO, ______ due to enzymatic browning or caramelization

Answer 23

Discoloration

Question 24

what causes discoloration in drying CHO?

Answer 24

enzymatic browning or
caramelization

Question 25

in CHO, what is one way of controlling the reaction of organic a cids and reducing sugar

Answer 25

Addition of sulfur dioxide

Question 26

critical level moisture in CHO

Answer 26

1-30%

Question 27

in CHO, ______ permits extensive deterioration UNLESS PROTECTED BY ____________

Answer 27

Slow sun drying, CRITICAL LEVEL MOISTURE

Question 28

Molds will grow in _____ moisture

Answer 28

12%

Question 29

Molds will be inhibited in ____ moisture

Answer 29

less than 5%

Question 30

bacteria and yeast will grow in ____ moisture

Answer 30

30%

Question 31

in grains, molds grown on storage with _____ moisture

Answer 31

16%

Question 32

in fruits, molds grow with _____ moisture, high humidity, and exposure to air

Answer 32

16-25%

Question 33

Influence on enzyme activity: a minute at ______ renders inactive

Answer 33

212ºF

Question 34

2 indicator enzymes

Answer 34

catalase and peroxidase

Question 35

which is more less resistant to heat? CATALASE or PEROXIDASE

Answer 35

Catalase

Question 36

in drying, theses pigments are altered/injured

Answer 36

carotenoid, anthocyanins

Question 37

in this pigment, the higher the temperature and the longer, the more it is altered

Answer 37

CAROTENOID

Question 38

These 2 pigments usually retains during drying BUT is converted into pheophytin during moist heating

Answer 38

Chlorophyll alpha and beta

Question 39

What lacks in chloropyll a and b that it converts into pheophytin during moist heating?

Answer 39

Magnesium

Question 40

Chlorophyll A and B converts into ____ during moist heating

Answer 40

pheophytin

Question 41

When chlorophyll A and B converts into pheophytin, what’s the color?

Answer 41

alters grass green color to brownish olive green