Influence of Dehydration on the nutritive value of food Flashcards

1
Q

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

A

Losses of moisture

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2
Q

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

A

large amount

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3
Q

a loss in ____ content

A

vitamin

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4
Q

what happens to water soluble vitamins?

A
  1. is partially oxidized,
  2. diminished during blanching,
  3. enzyme inactivation,
  4. destruction (depends on caution
    exercised during prep, dehydration process, conditions of storage)
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5
Q

what happens to Ascorbic acid and carotene during dehydration?

A

damage by oxidation process

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6
Q

what happens to Thiamin during dehydration?

A

is heat sensitive and destroyed by sulfuring

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7
Q

what happens to Fruits during sundrying?

A

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

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8
Q

what happens to Fruits during spray drying?

A

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

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9
Q

what happens to Fruits during freeze drying?

A

retain greater proportion of vit. C and other nutrients

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10
Q

what happens to vegetables if thereโ€™s no enzyme activation?

A

Carotene content decreased as much as 80%

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11
Q

How will ascorbic acid retain more in vegetable?

A

through rapid drying rather then slowdrying

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12
Q

in vegetable, vitamin _ lost in slow-sun drying

A

C

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13
Q

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

A

drum-dried and spray-dried milk

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14
Q

In meat, _____ contains less vitamins that fresh

A

dried

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15
Q

In meat, there is a SMALL losses in?

A

riboflavin and niacin

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16
Q

In meat, ______ losses at HIGH drying temperature

A

Thiamin

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17
Q

How is vitamin c lost in meat?

A

DRYING

Dried meat lost vit c

18
Q

In drying protein, _______ may increase
digestibility.

A

Low temperature

19
Q

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

20
Q

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

A

high temperature

21
Q

Influence on fats that make it smell bad/old

A

Rancidity-problem

22
Q

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

A

higher, lower

23
Q

in CHO, ______ due to enzymatic browning or caramelization

A

Discoloration

24
Q

what causes discoloration in drying CHO?

A

enzymatic browning or
caramelization

25
in CHO, what is one way of controlling the reaction of organic a cids and reducing sugar
Addition of sulfur dioxide
26
critical level moisture in CHO
1-30%
27
in CHO, ______ permits extensive deterioration UNLESS PROTECTED BY ____________
Slow sun drying, CRITICAL LEVEL MOISTURE
28
Molds will grow in _____ moisture
12%
29
Molds will be inhibited in ____ moisture
less than 5%
30
bacteria and yeast will grow in ____ moisture
30%
31
in grains, molds grown on storage with _____ moisture
16%
32
in fruits, molds grow with _____ moisture, high humidity, and exposure to air
16-25%
33
Influence on enzyme activity: a minute at ______ renders inactive
212ยบF
34
2 indicator enzymes
catalase and peroxidase
35
which is more less resistant to heat? CATALASE or PEROXIDASE
Catalase
36
in drying, theses pigments are altered/injured
carotenoid, anthocyanins
37
in this pigment, the higher the temperature and the longer, the more it is altered
CAROTENOID
38
These 2 pigments usually retains during drying BUT is converted into pheophytin during moist heating
Chlorophyll alpha and beta
39
What lacks in chloropyll a and b that it converts into pheophytin during moist heating?
Magnesium
40
Chlorophyll A and B converts into ____ during moist heating
pheophytin
41
When chlorophyll A and B converts into pheophytin, what's the color?
alters grass green color to brownish olive green