Technological Developments Flashcards
1
Q
Fortification
A
- increases nutrient content
- reduces nutrient deficiency
- can replace nutrients lost during food processing
2
Q
Additives
A
- added to foods during manufacturing or processing to improve their quality
Can be: - natural: obtained from natural sources
- nature identical: made to be chemically the same as certain natural materials
- artificial: don’t occur within nature
3
Q
Preservatives
A
- extend shelf life of food
- prevent the growth of microorganisms
4
Q
Antioxidants
A
- helps prevent fat becoming rancid
- prevents some foods from going brown
5
Q
Colours
A
- replace colour lost during heat treatment
- improve the colours already in foods
6
Q
Flavourings
A
- make the flavour stronger
- replace flavours lost during processing
7
Q
Sweeteners
A
- intense sweeteners: very sweet and used in low calorie drinks
- bulk sweeteners: similar to sugar in sweetness
8
Q
Emulsifiers and stabilisers
A
Help to mix together ingredients like oil and water
9
Q
Thickeners
A
Prevents sauces separating
10
Q
Advantages of using additives for the manufacturer
A
- can be used in a wide range of food products
- improves a specific quality
- maintains product consistency
- prevents food spoilage and gives longer shelf life
11
Q
Disadvantages of using additives
A
- some people have allergies to additives
- long term affects aren’t known
12
Q
Probiotic foods
A
- contain naturally occurring live bacteria (good bacteria)
- help to maintain a healthy digestive system and strengthen the immune system
13
Q
Prebiotic foods
A
- contain a carbohydrate which the digestive system can’t break down
- occur naturally in some foods
- help feed the good bacteria and improve the health of the digestive system
14
Q
Plant sterols and stanols
A
- help to reduce the absorption of cholesterol from the gut
- found in fruit and veg, nuts, seeds
15
Q
Reasons why we cook food
A
- to destroy harmful bacteria
- make food less bulky
- improve the shelf life of food
- make it easier to digest
- to develop flavour
- to have hot food in cold weather
- to make it more colourful and attractive
- textures are changed
- variety in diet
- aroma is released
