Processes that change nutritional properties of food

Question 1

What does Thermal processing do?

Answer 1

Applying heat through boiling, steaming, baking, or frying can degrade heat-sensitive nutrients like vit C and B complex. Prolonged boiling can result in nutrient loss through leaching.

Question 2

What does Freezing do?

Answer 2

Freezing preserves food, it can also cause the loss of water-soluble vitamins and enzymes. Texture changes may occur upon thawing.

Question 3

What does Canning do?

Answer 3

High temperatures and prolonged processing in canning can lead to the loss of heat-sensitive vitamins like Vit C and thiamine. Canned foods may also have higher sodium content due to added salt

Question 4

What does milling and refining do?

Answer 4

Milling grains and refining oils can remove nutrient-rich components like dietary fibre, vitamins, minerals and phytochemical

Question 5

What does Fermentation do?

Answer 5

Beneficial microorganisms in fermentation can enhance nutrient bioavailability, produce vitamins (eg vit K, B) and generate bioactive compounds like probiotics

Question 6

What does Extrusion do?

Answer 6

High-temperature and high-pressure extrusion can cause nutrient loss, particularly heat- sensitive bits (e.g. thiamine, Vit C) and increase starch and protein digestibility by gelatinising and denaturing, respectively.