Module 11 Flashcards
Describe the effects of preservation practices on nutrient content of foods.
- The rate of deterioration and nutrient loss depends on several factors such as light, oxygen, temperature, pH, etc.
- Although food processing and preservation practices do lead to some losses in nutrient content, it provides the opportunity to preserve the food for a longer period of time. In contrast, when food spoils, the loss of nutrients is 100% because that food is no longer used for human consumption. In most cases, a significant proportion of nutrients is retained after processing.
What does the extent of nutrient loss depend on? [4]
- the specific nutrient (e.g., water- or fat-soluble? double bonds? etc.)
- the properties of the food (e.g., solid/liquid; acidity; moisture; chemical composition; presence of food additives or preservatives, etc)
- the processing method and conditions (e.g., type & severity of process)
- storage and packaging
Describe the stability of nutrients to ionizing radiation.
Unstable:
* Vitamin A
* vitamin C
* ß-carotene
* vitamin B12
* vitamin K
* pyridoxine
* thiamin (most vulnerable)
* vitamin E
Stable:
* biotin
* riboflavin
* pantothenic acid
* niacin
* vitamin D
* choline
Which is worse for nutrient retention: HTST or lower temperature longer time?
- High temperature, short time (HTST) processes accelerate the destruction of microorganisms and their spores, but nutrient destruction occurs at a lower rate than lower temperature longer time processes.
- Thus, HTST processes result in improved nutrient retention while still providing the safety factors required from a microbiological point of view.
When cooking at home choosing products that have been processed to preserve the must nutrients has the largest effect on the amount of nutrients present after cooking.
True or False?
False.
Which product would you expect to retain the most thiamin (Vitamin B1)?
* Can of tomato juice
* Can of tomato paste
* Can of tomato packed in brine
* Sun dried tomatoes
Can of tomato juice
Thermal processing affects our ability to absorb nutrients from protein rich foods like meat.
True or False?
True.
How a product is stored can affect the nutrient retention in a product.
True or False?
True.
The extent of nutrient loss does not depend on what factor?
Types of microbes in food
Is the most sensitive to processing.
Vitamin C
Is sensitive to oxidation during storage.
Vitamin D
When fish is thermally processed there is increased retention of this vitamin.
Vitamin B1 (thiamine)
Added to milled grains to supplement that which is lost during processing.
Vitamin B2 (riboflavin)
Vitamin C
Is the most sensitive to processing.
Vitamin D
Is sensitive to oxidation during storage.
