1. Effects of pH changes 2. Effects of oxidation 3. Effects of light 4. Effects of heat 5. Effects of drying 6. Effects of cold storage and freezing 7. Effects of irradiation EFFECTS OF PH CHANGES 7 In general, most nutrients are stable at pH_, or neutral medium. Ascorbic acid Exceptions are_, which are not stable at pH 7. (vitamin C) Folic acid and thiamin (vitamin B1) Alkaline medium Folic acid is stabilized by an alkaline medium. destructive Ascorbic acid and thiamin; alkalinity even in a slight degree is distinctively_. Riboflavin The other vitamins are unstable in alkali are_. Pantothenic acid Vitamin K Threonine Amino acid are relatively stable to pH changes except_, which is preserved at neutral point Mineral This is quite stable at any pH range. EFFECTS OF OXIDATION Oxidation reaction Light irradiation and heating will accelerate_. Copper These metals catalyzes oxidation. Lead Iron Other metals Metmyoglobin Oxidized pigment of lean meat, which may attributed to stimulated bacterial growth under these conditions. EFFECTS OF LIGHT Fat-soluble All_ deteriorate in the presence of light. vitamins Essential fatty acid EFFECTS OF HEAT Food is cooked to bring about desirable results, namely: 1. To kill harmful microorganism and parasites. 2. To destroy anti-digestive factors especially in beans cereals, making these foods utilizable by man. 3. To inactivate of destroy enzymes, which find application in certain fishes that have antithiamin factors. 4. To prolong shelf life or to preserve the food. 5. To soften tissues, bones, cellulose; and reduce bulk. 6. To bring about color and flavor changes, improving palatability. 7. To have more variety in food preparation that makes eating an art. Ascorbic acid Overall effect of heating is a decrease in nutrient value like_. Thiamin Lysine Threonine Proteins _are denatured by heat. Fat-soluble These are not easily lost by ordinary cooking methods and they do not vitamins like: dissolve out in the cooking water. (A,D,E,K) Vitamin B This are dissolved easily in cooking water and some vitamin are destroyed in heating. Longer heating Nutrient losses are greater in any one of these conditions: time Higher
2 CONSERVING NUTRIENTS, FOOD QUALITY AND SAFETY
temperature of cooking More liquid used as cooking media Longer period for oxidation to occur Increase in surface area of food particles Pasteurization
_ is a food process using time-temperature relationship to control loss of
nutrient but at the same time kill germs. C. botulinum Food-poisoning bacteria EFFECTS OF DRYING Puff-drying Newer technique of drying such as_ result in insignificant nutrient losses, Freeze-drying except vitamin C. Foam-mat drying EFFECTS OF COLD STORAGE AND FREEZING Foods are Nutrient losses are insignificant during refrigeration and freezing as long as the foods are_. properly processed Well-packaged Correct temperature EFFECTS OF IRRADIATION Irradiation _of food to eliminate microorganism, insects, pests, and fungi. FOOD QUALITY Safety factors Nutritional quality Palatability factors Cultural aspects Social influences Economic factors Health consideration WHO GOLDEN RULES FOR SAFE FOODS Buy or choose food that are processed for safety Cook foods thoroughly Eat cooked foods immediately Store cooked foods carefully and properly Reheat foods thoroughly Wash hand repeatedly and properly Keep all kitchen surfaces clean and sanitary Protect foods from insects, pests, rodents and other pests or animals Use pure water