.
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UNIT-1: Fundan,entals of Food
-
: Ready to Fry Foo_ds (RTF)
. The tenn texture refers to various feanaes of
French fries, samosa, cutlets, onion rings
. . •• ,'
papads, chips, fryums. : •
Ready to Reconstitute Foods
food that ·can be felt with fingers, tongue, mouth or
teeth. This term embraces a lot many features that
are assessed by the consumer dwing the process of
mastication in the mouth. 1 ,
. Po~dered milk, dried mushrooms, fruit
The terms used to describe the texture of fo~
roll-ups, baby food, soup mix~s, meals aboard
'hard', 'soft', 'firm', 'liquid', 'solid', 'rough',
incl~de
•
., • the space shuttle, •instant ice cream mix.
'.~mooth', 'creamy', 'crumbly', 'crispy', 'lumpy',
Breakfast Cereals
'gritty', etc. • •
flakes, br~ cereal'
.Cornflakes~ oats, wheat
The texturizati~n process is ~pplied to foods
.
•
muesli, poha/rice crispies, granola with dned in order to alter the sensory properties of a substance.
fruit nuts.
and make the food more desirable. Some of the most
Canned Foods
common textures found in foods are,
.
fruits ' Watery
foods include
The common canned
. . - .
.
has high •...
food
of
Example: Soup, This type
vegetables, pulps, beans, soups, meat, se~foo·d,
is moist,juicy, tender
water content, such that
milkmaid, coconut milk, ·etc.
. the food .
.
.
,
texture.
and good in
Beverages
3.
.
.
·.,
Firm .
The term beverage is derived from old Frencp.
. • Example: V~$etables are firm. ~d crisp due t~
word, boivre, or new French word, boire, •
the presence of water pressure inside the pl~t cells.
meaning to dr~. Beverage is defined as "any
'
Crunchy·
potable liquid, ~specially one other than water,
Example: Crackers, chips, roaste~ foods. This
as tea, coffee; beer or milk"·.
type o_f food is finn, dense and upon mastication with
Ready to Drink 1:leverages
molars, it makes a noise of low-pitch sound.
These are packaged beverages for immediate Creamy
consumption.
Ex~mple: Purees, pudding, nonfat yogurt. The
E.gs: Cold coffee, cold tea; sweet lassi, natural creaminess in food is due to the fat content which
•fruit juices.
~ffects the texture and body of food matrix.
Chewy
Ready to Serve Bev~rages
.• Example: Bread,. grains_ etc. The chewy f~
These beverages need to be diluted or
needs to be masticated_ a lot bef(?re it ·is soft enouwi to_
reconstituted before consumption.
swallow. This property is due to the sustained, elasti~ ·
E.gs: Instant soup powders, insta_nt juice
resistance from the food.
powders (rasna), juice concentrates.
The textural. characteristics ·.offood ar~
sense organs' in the boay the s~nse
by the·
percei~ed
.
.
.
• of vi~ion, the sense ~f touch, the sense ofhearing, the •
_sense of smell and the se~sory receptors in the mouth.
Q15. Write briefly on texturized food.
is broken . •
, . • , As the f 09d is ma_sticated, the
Answer: • ·
.
information
down to make 'it more digestible. The
.
.
.
Texturized Foods
•
.
fat
shape,
size,
particle
about the food, namely the
The textw:e of food is defined as, "the sensory content, ~d structure is transinitted from _the sense
• ' and behavioral expression of the surface, structural, organs to. specific parts of the brain. The incoming
and mechanical characteristics of food identified by information is integrated with the information stored
the senses of kinesthetics, touch, hearing and vision". in the memory to give an overyiew analysis of the .
The International Standard Organization has texture. For instance, we expect the cookies to be crisp
defined food texture as, '''all the rheological and or crunchy rather than soft. We would prefer bread
'
structure (geometrical and surface) attributes ofa food .that is soft rather than h~d or c~ty. We expect the .
product perceptibl~ by means·of mechanical, tactile mayonnaise to spread easily on burgers, sandwiches,
and where ap~ropriate, visual an~ auditory receptors". salads, etc.
•
)
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•
•
Wamln1 : Xerox/Photocopying of this book Is
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•
.
,•
•
)
I
.
,
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aCRIMINAL act. Anyone found guilty Is LIABLE to face LEGAL proceedlnp.
•
NUTIRI
FUNDAMENTALS OP FOOD AND
ofir .
•
•
• • of Washington, "texture pr mg mvo
• According to nutritionist, George ~.Pigott of Uruve:; :t of 'texture words' to describe the ~"-1~
the use of a panel of trained sensory useasors to develop . al of a particular food or product. T
~
t
characteristics perceived in.a
of_sam~l':9 tba :
chewi ng~ i:e., the~ bite
0
....1....-----:-?c s are often assoctated with fairly ~ct stag
. • ll ompl.ete list of appropnate descnptors baa
WJGI~
•
•0
· ··
impression "during mastication and residua! IDl~•
D: Onceh c cteristic cal1 then be quantified
on
been decided by the panel, the magnitude of _each t~xtural arafil data 'usually requires fairly sophi_sticated
• or graphic
• scales,
• mterp
•
retatton
of texture
e . . nt
. analysis
· · -. ,,
·
category
·
through
.
d . .pro
al compone
.
statistical techniques; such as analysis of vanance an pnnc1p
.
. , . --. . .
..._
•
• nalyala of foods.
•·
.
Q16. Write a short
.
note on the sensory
•
. . • .. . .
- ·· ·
Modal Pape,..., Q1a
14
r.;
Answer
•
I-•.,
•
•.·,,
.
•
I •.r,
\-.t
I
•
. I
•
'··
•
Sensory Analysis of Foods • • . .. _. '
•
•
.
I
f
•
.
·,
•
. can be ~yzed by the
of sensory,
•
r, •• Th; texture of any food perceiv:ed by ~~an sensory
organs
·.
. :.
.. .
Analysis Methodology.
• ' •• ,. , , . •
' in f ~
as givlm below,
Th•e wuerent type.s of attributes
. .
. _'· ,
. relat~d fo perceptio
. . n of t~ture
• I .. .,
.•Colour of fruits. and veg~tables." ••
• l. .• I YISU8
.. ! '.. -,
•_• . propping rate·of liquids. _' _·
• ,,
Intensity of so:un~ produced. during m~ica~ion ~f food.
2.. Auditory
i • , ,
•.
•
,,. ·_i:i _,· ' '··· ;"
•
I
• •• f •
•
•
•
•
·.•E.gs:_C~chy,·~rispy_,foods. • .•. ·.··
'I
1
.
•
_3~• .. ,:T~e, Non-Oral-' Withstand defoi:mati~n. ,. . . ·_ ' •.
• 1 _, . : _:..
_ . • •,
_. , .•
E.gs:
~ d •cutting.with knife,
• . ,-. . , • , < ,. • : • , .. E.~: Meat with ~d to cut~ a spoon, .
' ' ·'·•, , ., .. E~·Daiiydesert..· , .
•' I
·:
•
I
••
'
•
I
.
.
.
,
1
4.
1lu:trie, Oral
•
• i.
......
.,
. , .J
l
•
:,r
• - -~ati on ofthC: sha~, size and surfac~\ex~e offood stuffs.
·'A reiio~~ food ~ientist, AI~ii S~acka Szczesniak, 1963 has classified the textural character
·: off~ into the following,
•
I
t
'
• ,, •
istica
·, • .. 1•
.•
• '
_.
\
,.
• •
,
.,I,•
:
. • (i) Mechanical quality
... ., ,,
,, .', • , (ii)' Geometrical q~ties·• . , •
•
•
(iii) Moisture content
• • :: . . ,, .. . :· ; :
.
'
l
• Jr
' s' "_ ·(iV) Fat content offood. . : .
'
..
' '· • . i . ·
..
• ,
into
·· ··,, • ·, .:
• Mechani~31 charaCleristics
s~bdivided
primary parameters such as haidneSs, cohesi V~,
• •viscoci~, elastidty, adhesiveness. . . • , -·. • • •
·.
.
.
..
,
.
• I
J
•
•
.,
>
•)
••
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•
~\ •
t
I
•
,
•
I
-
•
,
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.
•
.
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•
Secondary parameters include brittleness, c~ewiness and gumminess. ·
Hardnes$ •• ••• •. ' •
' · .- 1
•
•
' • ;,
•
.
•
'.
..
'
·, • '
The hardness in foods can be judged by the ·amount of force needed to pierce into the food using the
olar teeth. •• • •
m.
t'
,
• ' · · ;,· •
• ·
·
·
1
,
,
•
, •
,
l
•
,
,
·
·
•
. EXlllDple
s of ~d• foods are hard
Candy, lo~ipOps, nuts seeds, riiw cai-r!)ts and pears.
• • , ••• ,
'
t,
.,
•
.
\
}
-
'
.
•
.I
. .. .. .
.
Examples ()~foods that are low in hiirdness include canned fruits, baked fruits, steamed~ soft-cooked
• vegetables. •. , ... •. • ; . •
- Cohesiveness
., . , ·
, _ ,. .
. .
.
•
f..
.. ..
'·
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I
i.
• Cohesivenes~ define~ as "the stren~ of the internal bonds·making ·up the bod}' of pioduCf'.;
in general, it refers to the ~ile and compressi?n strength of food. • • _ ·
. ,_
.
·' '
Example of highly cohesiv~ food is meat. Peaches are characterized by low cohesiveness. . ·' : ,
The sec~ndary.characteristics of cohesiveness include, . ,
..
l
•
•
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-$, 514 PUBLISHERS AND DISTRIBUTORS PVT. LTD.
•
18
FUNDAMENTALS OF FOOD AND NUTRITI
Exotic fruits and.vegetables,··.
• ~e International Space Station is equipped (c)
• with a space garden, the Vegetable Production
System, known as Veggie. Avariety of plants
could be grown successfully and they include
Dragon fruit (Hylocereµs undatus)
'
Refrigerated Food
The refrigerated food includes cream che_ese
· and sour cream that needs cool temperature to
prevent spoilage.
Researchers at Purdue University have
· developed a zero-gravity-fridge to be set up'.
• at the International S~ce Station. The device
.works on vap<>ur-compression cycles, with th~
sole objective to provide the crew members of
. the space station with a co~t food supply
••
for five t<:) six years.
'
:
Carambola (Ave"hoa carambola) .''.,
African cucumber,· At~moya; Canistet
•
. '•
.
Chayote, Cucamelon.
Types ·of Novel Food~
The diff~rent type.s of ~ovel foods can be
broadly_categorized into ~o groups, namely
.
.
.• Novel foods excluding the geneti~~~y modifie4
organisms and novel f~ods including the ~enetically
•modified org~sms.
-For successful exploratory missions, the
researchers are working on various methods to
extend the shelf life and acceptability of foods
for a longer duration.
Q19. Describe novel foods In detail.
Answer
'
Finger lime (Citrus austra~asica)
three types of lettuce, Chinese cabbage,
mustard, red Russian kale, Dragon lettuce and
zinnia tiowers. •
8.
'
Cherimoya (Chirimoya) (~nno~ cherirnola)
I. • Nov·el, Foods Excluding t~e Genetically
•
Modified Organi~ms
. Toe novel foods excluding tl)e genetically
modified organisms include th~ following categories,
1
Novel Foods
.
'
.
'
Novel ·Foods Involving Microorganisms .
1.
The process of fermentation involves the use
of microorganisms like yeasts, molds and bacteria
prep~e food products _like bread, beer, w~~,'vine •
yogurt, ch~ese.
.
• ·According t~ Knudsen I of National Food
This biol~gical process helps to improve
Agency, Seaborg, Denmark. "novel or new foods
nutritional quality; organoleptic quality and in •
may ~e those· introduced for the, first time from
the shelf life of the food. At present, there are m
other parts of th~ world or they may result from the.
:than 3~00 traditionally fermented foods present in
application ofnew or modified physicai chemical and
world..
' .'
biotechnological treatments performed separately or
Examples
-combined".
;·
\
I
I.·
Another definition is that, "novel foods covers
pr(?ducts developed for use as food constituents or in
processing,• including certain metabolites and fopd
additives, as well as biomass, including whole foods
and other cQmplex mixtures" ..
(i).
In~ simpier sense, novel'foods may be defined
as foods ·prepared· by employing new processing
methods, ~ely the molecular biology techniques,
and foods that have not been co~umed ~y human~
previ?usly.
(ii)
Eumples
(a) ' Margarine containing phytosterols that aid in
reducing the level of cholesterol in blood.
.
,
..
(b) . Canola oil extracted from rapeseed C(?ntaining
low levels of erucic acid ~d glucosinolates.
'•
The fermented foods derived from plan
include alcoholic beverages, bread. t'
• coffee beans, coffee grains and tea leaves
fermented ·after harvest to develop the typi
organoleptic prop_erties.
J
Fermented fish is prepared by packing the
·with_ salt (20 - 50%) in tightly sealed eartn
pots _and buried underground. Cook~d rice
. molas&,es :rre a~ded to ~e p'ot to _provide ~el
to the lactic acid bactena to produce lactic ac
. !he ferment~d fish products avail~ble in In
1
m~lude ngan and hentak in Manipur, tungtal
Megha1aya, puthi shidal, lona ilish, and pD!•j
,
•
-h'dal • T • • -· •
n~ura, nghaun, nghathu and
s 1_ put thu m M~oram, ngyii papi in ArunaC
Pradesh, an:d seedal in Assain.
i.t 514 PUBLISHERS AND DISTRIBUTORS PVT. LTD.
4
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fo od
UNIT-1: Fu~damentals of
· ·19 \
·
.
•
.
•
'·
•
.
.
b
ened, · ·.
J)repared
eat and placed ajar, rip
d.m
(iii) Fennented meat is
pe
op
ch
to
ces
spi
~
an
salt
tr ~
ham and sausages.
dried and smoked. The di
at products include salami,
me
~
nte
me
fer
of_
ds
•
.
d
h. .
, ymer are
' ) •Fermented milk pro ucts like curd •
rildut:nd, .lassi, yoghurt; k~
-Sh
'd . .
~,
.
ees
~b
,
(iv
d~1
tt
s
mt
'
lafuig th nu'Ile Wt.th a start ulh ... hi.ch co,nv.erts the facto~ to lactic a~1- g.avmg
prepared by inocu
e
.
•,
er c '"' e, w .... .• . , . ,
. .
d • • .•
·
.
the characteris•tic tas,te an aroma to the food product.
.
.
,
.. . ,
.,
,
.
,
•
.
.
m Planes .
.
. .
,
Novel Foods Ob~fned fro
,
·
ve
•
ha
t
ha
tha
ds
riability in tbe crop.• plants.
rraditional breeding metho
en adopted to introd' uce va.
.
be
ve
.
.
.
!
me
na
es,
tbe following featur
•
•
y
.
'
..
•
<• Increased 'yield
,·
' .
Reduced crop loss
. . .
_. .. _
__
.
.
.
_
es.
st plant diseas
' ·. . I .s cross
. . .
+ Increased iesistance again
·.
•
.
s mvo. ve •
·
·1
ces
b
·
pro
•
e
Th
•
.
eti·
on
gen
dizat1 ·
uce
·
·
1 1ty m plants 1s'dhybn
c vana pro
A popular method• to •introd
· ·
b
· ·
.
• • tween genetically dissimilar parents .to· du cea hy n . . .
di ~t
breeding be
•
bridization (also knOwn as
hy
k
~(
is
s
~t
pl
in
ity
bil
of genetic varia
CfOp species.
to create
~? th er ~s sib le mCthod
•
s or genera are
cie
spe
t
en
: .
fer
dif
_
,
two
i~
ss in wh
.
• : . •.·. ·. :y . . . , t
hybridization). It IS a proce
·
.
•
• • .
.
.•
. .
Ex,mples • •
for New .R.ice
•
•
RICArice i , (a cr on ~
•
NE
ce
du
pro
to
a
im
e1T
lab
saliva and O.g
yza
Or
een
tw
be
•
oss
.
Cr
•
(i).
•
! ,'
for Africa). •
eneric hybndiz.ation of
Japan, produced by interg , .
in
•
ie
tab
ge
ve
afy
.• , .· i
_le
a
_is
., ,
Hakurana
,
·
.
(ii) The new crop~
•
bage.
cauliflower.
cabbage and Ch. inese .cab
roduced from cabbage and
is.p
ob
lic
cau
ile
wh
,
nip
tur
d
.
d from •kale 'an
(iii) • Na•bic<il is produce
i(fization ·
br
Advantages of Wide• Hy
against pathogens ·,:
. (i) • DisectSe resistanc~
I •.
f
,.
I•
s
ect
ins
st
ain
ag
ce
(ii) Resistan
st abiotic stress · •
(iii ) •. Resistance again
L.
.. • '
ty
ved quali
t.
(iv} Impro
. ' .
,.
.
... .
'
~,• t
ld
yie
d
ve
pr~
Im
.
(v)
• '· •
. .
• s. ·
I
cie
s with'impro\'.ed
(vi) Development of new crop spe
esis, to produce new varietie
e~
tag
mu
d
uce
ind
by
is_
ge
chan
.. . .
.
_,
Another m et h~ ofgenetic
,
ts.
ne~
po
com
ion
trit
nu
d
an
ty
ali
,.
• crop yield, incr~ased qu
ntioned _f?e,ow, '" .._. .. _
India are.~ me
in
ed
a~
tiv
cul
ps.
cro
.
of
-:.
s
,¼,
, ... t .., ' . ·~;,.,&
, l:_! !
ular mutant •varietie'
. ,., i ,,, ..-.fC
The
·!
·ta1• u1~~•~J{,~~1
,' ·. 1 •
.
pop
~"."m":s:~ ;_,. ·'•·· /uu
r•-m
/~'-}
~~o
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new
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•• ,
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0
;X¾J~_mrtJ;o,~_,
..
Rice
Wheat
• Sugarcane
.Chick pea
Cowpea
.• ,
Black grain.
,.'!
PNR-381, PNR-102
NP-836, Sharbati Sonora
,,
.
Co-6608
Pusa-547, Pusa-408
V-16 (Amba)
TAUI,
~~-2..
i ,· _
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~tit
~' ~f t~ wh ~
·n~~
h~ an s·
by
•
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ti
,
· .
·
.als
· d_ from Anim als for consump .on
ne
tai
ich
ob
s
wh
od
~
Fo
I
to
Ve
~
No
ntain
3.
• 0 f anim
•
her vertebrates_ may not co may ~ot be correct
hig
m
fro
ed
•
•
.
r~
s
The inclusion of new st foods obtam clan the .a i itself. Ho-~ev~r, thi
• • th
.
e
Th
~ m. e
.
nts
pla
ntain to
d
co
foo
r
ks_
ge
w
llus
mo
en
e
uld
som
wo
.
d
s
compared to ne
an
xin
h
.
th e tO
that puffe.rfis •
_es
. ._. .. . .
may be• toxic to humans,• as Some reports sugg~st .
•
~ al s.
ID the case of lower
' ·
L proceedlnp.
.
Is LIABLE to face LEGA
salivary glands ·
• Anyone found pll ty
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book Is a CRIMINAL act
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thi
of
1
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cop
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W .,, _11 Xerox/Ph
.
,
;
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20
D. Novel Foods Including the Genetically
Modified Organisms
• ••
(b)
The novel foods 'involving. the genetically
modified orgaru_•sms include the following categories_,
1.
.
NUTRITI
FUNDAMENTALS OF FOOD AND
Genetic modification of yeast strain in
industry.
' •
The different •str8ins of baker"s Yeast
undergo genetic modification to e
• ofma
'lt
. more efficiently
. nab
degradat!o~
ose
_,bus reduce the time needed for baking.
Th~ gene for ii~oxygenase e . e i~o
from soybean may be ~co~rat ~ into_;,
rrus enzyme bleaches the yellow pi~
wheat flour and produce a whiter loaf. ,
Novel Foods Involving Microorganisms
Microorganisms are used to prepare a wide
range ofproducts by the process known as fermentation.
rDNA technology (also known as genetic engineering)
is a popular niethod of genetic modification by
non-traditional manner. This technology is being used
•in different areas of food production and processing (c) The lactic ac~d ba~teria is popularly •
to enh~ce the efficiency of breeding and selection of .
in. the dairy industry for ·the production
microorganisms. .
, r ·r • - preservation of d~iry pr<;>ducts like·ch
r •• •• yoghurt and butter.
• The steps involved in rDNA technology are, \
2. • -Nov~) Foods Obtained from Plants
Isolation and specific cleavage of target gene
. (1')
from the organism using r~striction enzyme_s:
Traditiona
lr breeding of food
plarits is •
, \, , •
•
•
..
"'
.: •
. • consuming
and may not get th~ de.sired results. H
(ii) .Ligation of is~lated DNA fragment into a
. '
an
extremely
important research tool in biology
cloning vehicle.
• ..'
b~en ·developed which allows them to manip
(iii) Cloned DNA moved into a suitable host the QNA fragments o_f interest. rDNA technol
f~llowed by screening of clones by physical is considered as the most power_ful technique
mapping and DNA sequencing.
incorporation of desirable _traits to cultivars: . ·
(iv) Expression of cloned _gene.
transgeri ic ~lants are. the·geneticall
,
I
1 ,
/
(v,)
Isolation ·or recombinant proteins from host
cells and its purification.
The microorganisms needed to.prepare various
. food products can be modified to allow for specific
improvem~~ts.
•
.
'
,
I
•
modified organisms. Tpey contain additional
modified genes that are 'inserted_ by vari~us ph •
chemical or biological methods to improve th~ir
agricultural, horticultural or omamen~al value.
, .
,
Methods used. for DNA Delivery
. ,
.
I
I
Examples·~ · •. . • ' • ••. ,t. • 1 .•. .,· , , •
The methods used for DNA delivery-for the
'
production of transgenic plants include, _·
(a) • Gene encoding for ~pecific enzymes may be
t
,
incorporated in yeast.
'
•
1.
Indirect or Vector-Mediated Gene Transl«
•
•
,
I
r
.
1
..
•
The gene for glucoamylase (amyloglucosidase)
enzyme f.i:o~ Aspergillus niger may be
incorporated in commercial brewing _strain • .
2
of yeast microorganism. This·would help in
hydrolysfs of resid~l dextrins, and leading to
the production of low-calorie
beer. _,
··•
.
.
·,
.
The. gene for a-acetolactate decarboxylase'
• enzyme from Acetobacter aceti subspecies
• • .. xylinum is incorporated into the chromosome
·of brewer's ·yeast: The enzyme prevents
the fo~ati_on 'of.diacetyl, which ar~ the
' ' undesirable su~stances produced during
fermentation process.
•• I.
~·J:
•
.
"
E.g: 1grobacterium - mediated transformation,
plant viruses.
•·
Direct ~r Vectorless DNA Transfer
(a) Physical Methods
-• -
E.gs: Electroporation, Microprojectile
(particle bombardment), microinjectio~
liposome fusion, silicon ·carbide fibres.-·
I
(b). Chemical Methods
E.gs: Polyethy lene glycol (PEG)
mediatedDNA transfer, DiethylammoethYl
(D~AE), dextr~-meqiated DNA uansfd-
514 PUBLISHERS AND DIST~IRl lTnnc,
• --
:Jl
UNIT.1: Fundamentals of Food
;.-pies of Food Plants Pr~duced by rDNA Techniques
•
Transgenl~ Maize Plants
(I)
(II)
The trans~enic maize plants have been ·d~veiop~d by microprojectile bombar:dment ~nd
Agrobacter~um tu_m_efaciens mediated ~ansformati~n. These transgenic plants produce avi~in which is
used as 8 ~•opestic.ide. It prevents the development of insects (beetles and mqths) which damage tbe
. .
•
grains dunng s!orage.
.,
Bt-Brlnjal
(Iii)
Bt-b~jal is a g~netically-modified fo<?d crop developed by inserting insec~-resistant g~e from ~e soil
bactenum, Bacillus thuringiensis through Agrobacterium mediated gene·transfer to confer resi~ce
insects.
against lepidopteran
,
Papaya·.
(Iv)
Genetically engineered papayas are resistant to the ringspot virus.
•
•
Peas
The genetically modified peas have been developed by inserting a gene from kidney beans. The for.eign
gene produces a protein that functions as pesticide.
Potato
(v)
'
.
Genetically engineered potatoes have b~en developed that are resistant to late 'blight disease, bru_ise
•
•
p~~vention and reduce the amo~t of a~rylamide produced during frying.
(vi) Transgenic Tomatoes •
.
.
.
Flavr Savr tomato is a genetically engineered toinato that is more. shelf-stable, :while preserving the
•
Additionally, the tomato puree 'has higb viscocity. .
colour and taste.
•
i •
(vii) Transgenic Rice
.
Golden rice produced through genetic engineering has higher levels of total carotenoids and f3-carotene
.
which gets converted to vitamin A upon consumption by humans.
The improvem~nts. in food plants through·methodologies that fo~us at genetic traits are ~s tabulat;d
·below: •
a
I
-
.
Non-browning
Non-browning, reduced bruising, reduced black spot, low
..
acrylamide content, blight-resistant
Insect-resistance~ herbicide-tolerance, drought-tolerance
.Field com
Herbicide-tolerance
Canola .
Herbicide-tolerance
Alfalfa .
Insect resistance, herbicide tol~rance
Soybean
Disease resistance
Rainbow papaya
Insect resistance, herbicide tolerance
Cotton •
Herbicide tolerance
Sugarbeet
Insect resistance, herbicide tolerance
Sweet com
~;.:.:.::.:..::=.,:::___ _ _ _ _ _ _+~.:..:..--~__ ,.;------------ -----:---:-::-~ """'"7'~-,
Disease resistance
Summer squash
Apple
Potato
Table: Gen.etically Modified Fruits and Tlleir _Genetic Traits
Novel Foods Obtained from Animals .
Novel methods have been put into• practice which involves the modificatio~ of genome in animals,
• leading to the development of transge~c animals. Sheep, goat, pigs, co:ws, rabbits, ~ats, mice, ti.sh, insects
are the popular animals used for genetic modification stu~ies. The transgenic technology is being _applied to
economically important species of liv~stock, poultry, fish and other animal types, in orde~ to produce their
0
ffsprings of improved quality. . • .• •
3.
Warn1n1 : Xerox/Photocopylna of this book ls a CRIMINAL act. Anyone found pllty ls LIABLE to face LEGAL proceedlnp.
r.
,,,,.._
. FUNDAMENTALS OF FOOD AND NUTRITIOpt
Methods Used for Development of Transgenic;
(ll) • Therapeutic ~Ilk Protein •• •
Animals
'
•The principle methods used for the creation of
transgenic animals are,
'I
DNAmicroinjection/p~nuclearmicro~jecti~n
(i).
I
method.
lI
i
'
l
t
l
I
j
.
(ii) • R~virus - mediated gene.transfer.
Embryonic stem ~11 mediated gene transfer. •
(iii)
Examples of Transgenic Animals
.
.
Some of the transgenic animals ~nd their
applications have been discussed 1,elow,
1.
Transgenic Cows
'.
.
Transgenic cows are genetically modifi~ cows
produced by the microinjection of fertilized oocytes
·. recovered from the· oviduct of donor cows after
superovulation and artificial insemination. ,
'
I
'
I
-
U~ of Transgenic Cows
Some of the many potential uses of transgenic·.
cows include,.
(i)
• (~i)
Productio~ of human therapeutic proteins.
Serve
as animal inodels.ofhuman diseases.
(iii) . Make changes in the milk composition to
'\ Iproduce a' functional food.' For instance",
' . . -lactoferrin, a minor protem in milk; helps to
1JS !nm infection. and improve gut heaith..
4
Transgenic goat have .been produc~d tba
1
produce FDA approved human imtithro111b•
(ATyn'i); which dissolves bloo~ clots. Tb~
protein is extracted from the milk_ for
pharmaceutical use, to prevent the form.atio
..
od 1 •
•
11
of deadly blo c ots m pat1~11:ts
undergoioa
. . . . coronary bypass surgery. •
Transgenic Sheep
3.
'
<I
'
J ;
'
l
Transgenic sheep are the·. genetically •
modified sheep produced by nu~lear transfer method.·
It wa~ meant to produce a 1 Antitcypsin,_ a. chemical
in the milk, to treat patients with cystic fibrosis and
emphysema: Transgenic sheep with ~proved meat
.quality containing high con~ent of uns_aturated fatty .
acids have been produceo. The milk and meat ofsuch' •
sheep with high essential fatty acid .content helps to
reduce the risk of heart disease and prqinotes normal
development of the brain, ~yes an_d neurons·. •
, ·
'
,
.'
•
•
•
l
•
.
.
,
Some scie_ntists. are of the view that
tr~plantation of sheep organs in humans h~lps fu
treatment of genetic diseases. •
.)
j
•
4. , . Transgenic Pigs
Transgenic pigs are genetically alter~d pigs
produced ~y sperm-mediated gene transfer. Such pigs
are being produced to study hlµllan disease. Enviropig
. )
•- ·,
(1v . Production ·of modified or designer 'milk for is...one such bioengineered pig. •
•'· /. !
: • ~pr~ved animal health, prevent bac~erial ' - •. The normal pigs. cannot digest phyt~~~
; •• ~ections, and help in processing of milk jnto _ phosphorus found in their food. Therefor€! the
,
~prod~-~orinstan ce,_theextracasei ni.n. ·u°:dige'sted p~osphorus· passes out througb''the
, ·~ mill4needsmm,malprocessmgforconversion manure. The pig manure is generally used as 'a
r- -~ to cheese•
fiert1t~er.
T
•
•
•
•
Dunng
the ramy
season, the phosphorus
2.
'Jransgenic Goats .
from the manur~ flows _into the nearby waterbodi~ like
,' - .•• Transgenic goats are genetically modified goats . pon?s~ s.tream and r~ve~s. The increase in phosphorus
produced by pronuclear microinjection of in vitro content~ runoffwa:ter promotes algal growth in water.
zygotes ~?tained from oocytes.
•
Thi~ res~ts in reduced oxygen co~tent in water, leading
' •
to ~e ,death ~f ~uatic flora and fauna.
•1
Uses of Transgenic Goats
Enviropig .
'
(i) . Spider Goat
',;
·-·
I
)
I
r
I~
Spider goat is a genetically altered animal that · • · :nie ~ansgenic (genetically alter~d) pigs secrete
·phytase enzym • th
.•
e m e sahva, which catalyzes the•
produces spider ~ilk in its milk: It is considered
breakdown of phyt t h . • ..
.
a e P osphorus. •They discharge
to be ten times stronge! than steel: The· silk·
very
httle
phosphorus
in their feces, thus making
. proteins are exp-acted from the go~ts milk. It •
the
manure more environmentally friendly. So, less
, . .. is used for making artificial tendons and bullet
phosphorus enters the waterbod'
1ting
.
•
. .
1es
1n
proof vests.
decreased envrronm~l)tal pollution. .~ resu
,
•
•
1
514 PUBLISHERS AND DISTRIBUTORS PVT. LTI).~
, , ..
..,·r
,
. fundamentals of Food
• 1
-: :: :
--- -- ~- -- -- -:
-~~ food and •
-~
--~-;
;:
-:
;.
::
.:
·:
.
~n sge nlc Fish
U,,.,1Q20. Write In detail about tex tu~
rra
ction,
. S • fish ttanSsenes!s is achieved by microinje
m
sper
t and
ration, particle bombardmen
·
.r.ttOPo
list ·of transgenic fish
el~ ·ated gene transhfer. The_
fi
r:~
edi
the
. Jude zerb ra fis , pu ,er •:sh~ med aka,
t,
trou
•~c ercially important ones bemg salmon,
~ ' pike, loach, tilapia, catfish..
the_
~I A few stud i~s h_ave dep icte d that
one
ing to
new_ proteins lead
nic fish produce
.
.
.
ransge
,
tions
reac
wing
follo
the
l.
.
,
of
Severe allergic reactions.
.
.
. . .
(1)
bolism of_fis~.
me~
al
norm
~e.
(ii) •_Interfere with
e toxicity.
(iii)· Reduce the nutnttve value and ca~
_
..(iv) Effects on expression of other genes.
E.g: Insertion
(v) • Synthesis of other co~p oun ds
may cause
on
salm
1n
of growth horm one
synthesis of insulin.
The genetically _engineered growth hormone.
th~ Tilapia
(rBGH) from cows are being injected into
. .
cichlid fish to increase their growth rate.
novel food.
.
Ans wer
1
•
(MGU) Jan.-22. QI
Model Paper-2, a1, 1
•
U • 1·, Pag ~ No. 13,
For answ er refe r nitQ.No.- IS and Page No. 18, Q.No. 19.
fly on
02 1. Define organl~ foods. Write brl~
benefits of organic food. .
Ans wer s
,J
·
5
o. 1•
• ·For ans~ er refer Unit-I~ Pag e No. , Q.?~
the
°The consumption C?f or~ani~ foods have_
f' .
•
.
following benefits, •
q~l ity
(i) . Enhanced soil structure, improved soil
and water conservation.
No adverse health risks to agriculturists, food
(ii)
and
processors, food ~and lers, ·con sum ers
of
their families due to prohibition on the use
pesticides. . ,
na!u ral
(iii) Con serv atio n of biod iver sity and
resources.·
rs.
(iv) Hedonistic behavior to the consume
Transgenic ~bic ken
6.
.
Con sum ers con side r the buy ing and
The production oftransgenic chic~en involves
sant and_ .
during _ cons ump tion of orga nic .foods as plea
many complications for the simple reason that
that orga nic food
entry enjoyable activity. They often feel
e inte nse
fertilization in chickens, several spenns gain
have a better visual appeal, ·scent and a mor
is
~~n.
11:1e
pheno
This
one.
hase
of
ad
purc
into the ovum inste
taste. Such hedonic beha~iotir can affect the
m
sper
one
only
re
whe
als,
not observed in higher anim
intentions.
ic stem
fertilizes one ovum. Further, the germ embryon
that
Some scientific evidence reports sugg est
.
C,
min
cells have not been isolated as yet in chickens
vita
as
such
,
ients
organic foods are rich in nutr
by
d
iope
deve
been
have
us.
ken
phor
Transgenic chic
•iron, magnesium and phos
them
removing the blastoderm cells and transfecting
nal,
A-research article pub lishe 4 in the jour
cells
m
oder
blast
ified
mod
The
.
gene
gn
with. a forei
s that the orga nic soyb eans
of the Food Chemistry, state
are inserted into the subgermplas m spac e
n compared to thos e grow n
wh~
s
are highly nutritiou
g
lopin
deve
Rou ndu p
imdiated blastodenn offreshly laid eggs. The
· conventionally oi: gene tical ly mod ified
••
·'
.
Ready Soybeans.·
chicken embryo hatch into a transgenic. chicken.
nic
Use of Transgenic Chic ken
Some researchers are of the view that orga
all
over
of
are meat and milk products have elevated levels
.•• The gene tical ly engi neer ed chic kens
ent
cont
• and n-3 polyunsaturated fatty aci<Js, and lower
developed_for ~e following purposes,
of saturated and monounsaturated fat. • ..
ke~s
Chic
Use
(I) Food
the
·'Robert Blai r, Pro fess or Eme ritu s in
They are engineer:ed to grow faster and·have
y
ersit
Univ
the
Faculty of Land and Food Systems at
large br~ast muscles.
ests
sugg
of British Columbia, Vancouver, Can ada,
(hj Biopbarm Chic kens
r then
that some organic fruits are norm allyr drie
rencediffe
thei
to
due:
s
es ·conventionally grown fruit
They are developed to produce·· substanc
ems .
syst
n
e in, farming envi ronm ents and irrig atio
fo~ pharmaceutical use. For instance, som
ht
mig
ts
frui
rs The~efore, the sli~ tly. drie r ?rga nic
biopharm chickens produce insulin, othe
or due to
provide consumers wtth a ~or e mtensive flav
produce antibodies for conversion to vaccines,
ents.
pori
com
ring
flavo
r
thei
a higher concentration of
While some o~e r produce cancer-treatjng drugs.
.
c~n p.
w.,,..
pllty is LIABLE to face LEGAL pro
book Is a CRIMINAL act. Anyo ne found
I: Xerox/Photocopyfn1 of this
ll
UNIT.1: fundamentals of Food
Jation techniques.
consistency by the use of nan~ncapsu
•. · · .
.
.
of Food
(vfJ) Improvement In Shelf-Life
robial and ~ve ngi ~g .
ng materials imparts antioxidant, antimic
~gi
pac
od
in_fo
es
rticJ
opa
nan
of
•
us~
The
· food products.
ed
pack
of
life
lf
sh~
the
nd
exte
thus
- properti~s, an~
•
•
Example •
.
silicate nanoparticles in food
er containing nano~om~osite films or
sily
ed
The_ use of chitosan-bas
e and drying. ·. · ·
s/moisture and thus reduce food spoilag
gase
of
:
s~on
diffu
the
ents
prev
g
agin
pack
.
.
._ ,
•
.
f
.
•
d
Foo
of
e
_tag
Was
uce~
(viii) R~d
ly on the
1
g prevents the microbial growth especial
agin
pack
food
al
robi
mic
anti
as
l
teria
• Use of nanoma
bials ·as food additives.
pared to the incorporation of.antimicro
- :
surface of perishable fo~ds when com
reduces the wastage of food. • :
g
agin
pack
al
robi
mic
anti
such
her,
furt
and
(fl) • Improvement in taste, texture
•
I
venience foods .
Q14.. Write an account on the con
. AD5 wer :
Convenience Fo~ds
e services
d foods) ·are defined as, "foods whlch hav
esse
proc
ary
terti
as
wn
kno
also
(
s
food
Conyenience
home. :niat is, co~venience
the amount ofpreparation required in the
ce
redu
to
nf:S
edie
ingr
c
basi
the
to
d
adde
counte_~art".
ip. _the home than' the home-prepared·
~ts
edie
ingr
of
ing
add
or
k
wor
less
foods require
pletely prep~ed
e foods that have been partially or com
thos
are
s
food
e
ienc
ven
con
e,
sens
In a simpler
n ·by _th~ end customers. For
packaged appropriately, for consumptio
by the commercial food agencies. and
for those who need ~o buy
the sup~r market is a convenience food
in
e
labl
avai
r
flou
at
whe
of
•
ket
pac
~c e,
•
•
•
a mill. •
in
it
d
grin
_and
it
dry
sun
it,
n
clea
at,
whe
etables have
nt food because different kinds. of veg
~nie
conv
a
is
·
soup
le
etab
veg
of
pak
Similarly, a tetra
herbs and so on.
been·cut, blended, mixed with_ spices,
Examples
.
-
ydrated potatoes,
en meals, cake mix, instant ~offee, deh
froz
are
s
food
e
ienc
ven
con
of
ples
exam
Some
•
•
d fruits, c~ ed vegetables.
frozen pizza, s·ausages,. sandwiches, t~e
'
Need for Convenience Foods
follow4tg re~ons, .
the
for
ded
nee
are
s
food
nce
en.je
, The widely popular conv
and afforda~ility. .
(i) Busy work schedules/ lifestyles
, '
.
_size
ld
seho
hou
in
(iD Decline
(iii) ":}Creasing urbanization. .
(iv) Increase in. ageing population.
nities and employability ~r'~oriie~.
••• •• (v) • ·hlcr~as~ education opportu
Benefits of Convenience Foods
s have the fol l~~ g ben~fi~, • •
The ~idely popular convenience food
er..
energy for preparation by the consum
·(i) . They_do·nQt need mu~h time and
.,
nary skills., · ·
(ii) pseful for people with lo~ culi
•'
/processing before it is consumed.
(iii) The food needs minimal cooking
in the market.
(iv) Large variety of foods availab_Ie
er duration.
'·
(v) _ Easy to carty and store for long
ented ~ith essentfai nutrients. •
plem
sup
are
them
~f
t
mos
as
lthy
hea
are
s
food
e_
ienc
v~n
(vi) Con
ulation.· •
preve~t malnutrition in the older pop
(vii) Improves the eating habits and
I
'.. •
•
\
•,.
•
l
.... •
I
f
I
f
r'
I
'
,
-
I
I
of dlli book Ii a CRIMINAL·
Warning : Xerox/Photocopying
BLE to face LEGAL proceedlnp.
act. Anyone found gulity Is _LIA
.
\
,
12
FUNDAMENTALS OF FOOD AND NUTRITI
Types ~f Convenience Foods •
The convenience foods
1.
Ready to Eat Foods (RTE)
Dairy snacks
.'
'
.
'
-
.
t
'
,
let: cream, frozen custard, pudding poes, parfait, custard pie, lemon creatn, rice pudding, tapioca pudding, pies, ell eese cake.
· _
.
Mishti doi, rasgolla, rasmalai, gulab ja mun, kheer pudding, kulfi, sandesh
mishti, shahi tukda, caramel custard. •
Milk burfi, soan. papdi, jalebis, mysore oak, besan laddu, etc.
Bread, breadroll, flat breads, doughnu~, muffins, pizzas, buns, pastries, pies__;,
tarts, brownies, cakes, cupcakes.
• , .
.
•
.• .'
.
.
Chips, fried legumes. '
Fish products, camping food; instant noodles, soups, pasta; rice, sauces.
.
Dairy_ sweets
.
Other sweets
Bakery items
.
categorized int~ the following types,
Fried snacks
Retort processed foods
Frozen Foods
The frozen foods can be further grouped as,
_(i)
Non-Vegetarian F~ozen Foods:_ Chicken, fjsh.
(ii) Vegetarian.Frozen Foods: Paneer, vegetables.·
'
(iii) Snacks: Pizza, samosa, french fries, smileys.
I
:
•I
•Enruded Snacks
•
. .. ;._ . ; Com -~~ls, onion rings, ·puffcom:
Traditional Sweets
:.,.,
1
, Laddus, suji halwa, dessert, ph_imi dessert, tri~ong_ dal ha.lwa dessert:
Bottled Products
.
.
• Jams, sauces, syrups, mayonnaise, spreads. •
&
-
,
..,
- •_, ·' ... ••Refrlge~ted Products ·,
. I
Tofu, pan~er.
Adjuncts
'
•.
Pickles and chutneys.
2. .
,
.
Ready to Use Foods (R-ru) -·
.
.
Ready-to-_use foods are a .gr?UP of fo_od products that need prior preparat~_o':1 _or cooking,. frying -~d
reconstitution. ·
, 'J
.Masalas
.
_
.
Garant masala, •chana masala, chaat masala, aamchoori masala, coriander masala, goda masala,
phoran, biiyani masala, tandoori masa~~ sam~h~ masala, pav bhaji masala, ~fi masala an~
•
masala.
.
:
•
I
,.
••
•
'
•
••
•
•
..
1
•
Fresh Cut Vegetables '·.' • . . ••
,_
_
_
_i • ,
:
comprise of fresh cut, raw vegetab.es that have ~een cleaned, peeled, shredded, sliced, and •.
1b1s group
.
.
rt· •
. ,.
- .
·
ssed into small servmg-s1ze po 10ns.. .
.
,.
- •
• •
light1y proce
. .
•: ..
Ready to Cook Foods (RTC)
. .-
. .
. .
.
.
-
Th .. group of foods is the foods prepared by heatmg/coo~g to a spec~c mtemal core temperature .
1s
.
either by usmg a
. .
microwave or stove.
.
:
.
•. . ••
. • tani idli, dosa, rava 1dh, etc.
E.gs: .Noodles, U1S
•
•
••
.
.•
.
.
'~ SIA PUBLISHERS_AND.DISTRIBUTORS PVT. LTD.
'
•
.
. . fundamentals of food
~11- 1•
U . (leadY to FrY' Foo_ds (RTF)
.
.
fries samosa, cutlets, omon rings,
french
'
•
papads, chips, ~m s •.
ieadY to Reco~sti~~e Foods
powde'red ,milk, dried mushrooms'.. fruit
roll~ups, baliy food, soup mixes, meal~ aboard
, . ihe space shuttle, instant ice creatn mix•.
ureakfist Cereals
.
cornflakes~ oats, "'.heat flakes, bran cer~al,
: muesli, poha/rice crispies, granola with dried
fruit nuts.
Canned _Foods
·The . common canrted _foods include
. _ frui
. ts,
. vegetables, pulps, beans, soups, meat, se~food,
milkmaid, coconut milk,·etc.
a
Bev
erag
es.
3.
1
The term beverage is derived from old Fr~nch •
•
r,
•
.
'
word, bo~vre, or new Fre nch wor d, boire, •
meaning to dr~ . Beverage is defined as "an y
ti
potable liquid, especially one other than wat er •
.
' C
as tea, coffee; beer or milk"·.
•
Ready to Drink ~ev era ges
t)
Ill
These are packaged beverages for immediate
consumption.
• •
C
E.gs: .Cold coffee, cold tea; sweet lassi, natural
•fruit juices.
•
er
af
Cl
Ready to Serve Bev~rages
These bev erag es nee d to be dilu ted o.r •
. • reconstituted before consumption.
ne
.
.'
E.gs: lnst~nt soup powders, inst ant juic e
po" 'd~ (rasna), juice concentrates. •
~~~-~••~•"om~~
~ D l & d . O b 9 S t s ~ ~•
S\\
re~
ESS
PART·B
Give an account on tyP81
Q9.
AD9Wer
AV QUESTIONS AND ANSWERS
.
of food•·
.,
Model Paper-1, Q1~ I (M~U) Jan.-22_
I
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Qassification. of Foods • ' may be Classifi~d as,
I.
Based on the origin, Fo_o . s
•
·.) . Foods of~~ ~ngtn • •
(I
, • .
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.. F·__ ,a,. of vegetable ongtn.
.•
(u) c,vu.,
C
osition Foods are Classified as,
Based on the Chemical .omp_
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(i) ._ CaJ:bohydrate .
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(11•')• •Pr~tein' '
•(iii) -~at I
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. ·, , . (iv)' VitaminS
(v) . Minerals. ' ' '
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the Function or Role in Human Bo~y, Foods are Classified as,
, Bas on
.
_(i), Body buil~g foods, E.gs: .Milk, meat, egg~ poultry and pulses. . •
.
eel
!..
.
) •_.
. .: .. (ii) Energy-giving foqds, E.gs: Cereals, sugars, r<~ots and tubers, fats and o~ls.
(iii) ~otec~i~e foods, E.gs: Vegetables, fruits and milk.
Based on the Nutritive Value, Foods are Classified as,
iv.
(i)
Cereals and millets •
•
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(ii) •Pulses •
(iii) Vegeta~les an~ fruits
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(v) Animal foods - ;
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(vii) Sugar andjaggery
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(viii) Condiments and spices. •
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Q10. Write detailed account on the nano foods.
Answers
Nano Foods .
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·,
(iv) Nuts and oil seeds
• (vi) Fats and oils
,
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·. • Nano f~ h~ be~ri defined ~, "food that has been cultivat~d, produced, pr~cessed or 'i>~ckaged using
nanotechnology ~echniques or. tools, or to which manufactured nano materials have been added".
l ,,, : ·,. •
According to the European Nanotechnology ·Gateway. tfood is nanofood when nanoparticles,
·nanotechnology techniques or tools· are used during cultivation, production, processing or packaging of the
food. It does not mean atomically modified food or f~d produce_d by nanomachines".
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In simple__ terms, nano_ food refers ·~o the commercially prepared f(?od using the nanotechnology
techniques or tools, to improve its nutritional value and reduce its cost
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The preipc. "nano" is derived from Greek word, meaning, one billionth, i.e., a factor of 10- 9• Toenanomaterials used in food sector are in the. form of atoms, molecules or macromolecules in the size range of
1-100 nm.
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~-------------~:------------------
uNiT-1: Fundamentals of Fo~d
7·
-- - ~e nanomaterials are used in various fields of
rood industry. These include,
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•
•
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Q11. Write briefly on the different f'!rm• of
·
nanomaterlal1 used In f~. •
:
.
(i)
Food processing
Answer
(ii)
Food packaging
. (iii)
Function~l foods
The diff~ent forms of nanomaterials used in
th~ food industry are as discussed below,
Food safety
(a)
(iv)
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Nanoencapsulation is a technique by' which the
active ingredients are packaged with different
kinds of coating material (inert substance) at
the nanoscale range.·. -
(vi) . Ext~nd the longivity of food/food products.
Examples of Nano Foods
,- ,,
·Canola Active Oil·
Canola active oil ·produced by Shemen
Industries, contains minute micelles called as
nanoorops truit
filled with ·vitamins, mmera1s
and phytoch~m1cals. The technology used in
preparing these nanodrops is called NSSL
(Nano sized selfassembled structured liquids).
.
The healthy materials are added to the food
product so that they can b~ transported to the
digestive system and abso~bed efficiently.
'
Beverages
2.
I '
•
'
• - ··Nanotea has been prepared using
nanotechnology to provide excellent e~sence to.
the beverage and good supplement ofselenium.
Nanoemulsions in beverages release very
effectively, the flavours, colours, antioxidants,
•antimicrobials, nutrients and nutraceu~icals.
3.
Nanoceuticals Slim Shake Chocol~te
These are prepared by RBC Life Sciences Inc,
USA,·which contain nanoclusters, to improve_,
•. .•the taste arid health benefits -~f cocoa, without
the need to add sugar.
- . .. , .
The nanoclusters are very tiny particles,
·100,000th the size of a single grain of sand and
·designed to deliver nutrients info the cells. <
fortified fruit juice (High Vive.com, USA). ,
4.
I
Nanoencapsulation
(y) _ Identification· of food_ borne pathogens • •
t.
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The different nanoencapsulation techniques
are nanoemulsions, nanostructural lipid
carriers, nanosuspemions, solid-lipid nanoparticles
(SLNs), nanosized liposoine~, biopolymer
nanoparticles~ micelles made of proteins,
polysaccharides and their romplexes/conjugates.
.
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Nanoemulsions
(b)
i ".
·A nanoemulsion consists of very tiny droplets
of diameter 500 nm or less, dispersed in the
aqueous media. ,; . '
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The~e ;op1ets
produced wit_h the ~elp
of microfluiclizers or high-pressure
. ... ,. valve
homogenizers.
,.
The im~!13Dt ~haracteristics ofnanoemulsions
are as mentioned below,
, Size- . < 200 nm
(i)
.
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Thermodynamic stability = Metastable
(ii).
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(iii) • Kfuetic stability_= ~table. ,
(iv) •. .Optical 'property= '.'fransparent
. ..
. .
.
(v) • Polydispersity = Low
(vi)
Preparation method.= Use of microfluidizer,
. high pressure·valve homogenizer.' • ,
4,:
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(vii) Effect of temperature a~d pH = Stable
Nano Slim 'Daily Vitamin Boost' fortifiedj~ice
- to temperature and pH changes. • '
(Jamba Juice Hawaii USA).
• .
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• - •• .
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• Us.es ofNanoemulsions m Food Industry •
,.Nanocapsules containing tuna 'fish oil (a source .
•
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of omega 3 fatty acids) in "Tip-Top" up 'bread
• !11e. nanoemul~ions in f~ industry has the
(Enfield, Australia).
-following uses,
....
'
Sustainable· food·processing md packaging.
(i)
' 7. , Hershey's Bli~s Dark ~d White Choc~lates.
8.
Hershey's Cookies N' Cream, Mille -~d Special "(ii) Encapsulate the function~ compounds and
active ingredients· (such as antioxidants,
•Dark Chocolate Bars.
neutraceuticals). · . . . • ,
•
9. . H~rshey's.Speci~l Dark Chocolate Bar. ,
(iii) Release of flavour compounds in food.
10. Live Nano Amaranth.
"5.
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fUNDAMENTALSUf
FU UU T' {
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sure the texture of food
ents used to ,nea
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of
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typ
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Q4. .
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mechanical characteristic
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The different types of instru
• •
•
below,
._
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Penetrometer
Warner Braztler Shear
Punctured testing
2.
3.
4.
5.
Shear press
Line-spre~d apparatus
ph
Farinograph and Mixogra
Shortometer
6..
7. -
Compressimeter
Bostwick consistometer
-tube
Ca pi lla ry viscometer/U
viscometer-
8.
9.
10.
.
or
erness of meat.
•I . Tend
Tenderness of meat.
Finn1less of fi:uits. .
getables.
Tenderness of fruits and ve
ughs and
Determine the texture of do
of doughs.
Consistency and stability
J~e Pastries,
Texture of baked products
and crackers. •
of bread.
. Firmness cy
Consisien of food.
Viscosity of fluids.
Os(wald
Space foods.
QS.
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Model Paper-1, Q1 I (MG
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•
e shu~le and
Space Food
ronauts aboard the sp ac
ast
the
by
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psu
co.
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ers_ to· the foo
i
, The term space food ref
.
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space station.
on E¥fh, pac~aged appr
red
pa
pre
are
ts
au
ron
ast
lanced supply of vi
The space food meant for
astronaut gets the daily ba
h
eac
t
tha
'•
y
wa
a
d
ne
are desig
.
ent
on space missions. They
nm
iro
env
ce
spa
in
.
n
sustai
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eers empl
and minerals necessary to
tists, dietitians and engin
OU~ by food scien
d
rie
·
car
lly
cia
food is spe
nter (JSC) in Houston.
Ce
- • The analysis of space
ace
Sp
on
n$
Joh
th~
at
Laboratory
al
at the Space Fo od Systems
tritional val~e~ sensory ev
th~ space food such as nu•
of
s
ect
asp
us
rio
va
e
·
~~lyz
•. The ~o.und
mg methods, ·etc.
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storage_ cond1ttons, packag
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An sw er :
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'Iypes of Space Foods
ce ~ood in~lude, _
The different _types <?f spa
Rehydratable foods .
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Theroiostabii.iud foods
2.
d .·
Intermediate moisture foo
3.
Irradiated f ~
4.
od s.
Na tur.al for
. . m .fo
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6. • • Frozen foods •
. Fr esh foods •
Refrigerated foods.
7.
8.
al
n modem and tradition 8 9rfcufturar
Differentiate betwee
Practices.
.
Q&.
•
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fo
of
. .
. ~.
ctices include use
•
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Mo de rn agricultural •pra
or OJ>erai
• •des (crossi fuels ti'
•(
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fun
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ms
eq
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an
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~g the fa.r
m.
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tio
ag
tec
us
J>r
ts,
cJ
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sti cid es herb1c1 es,
no
1
pm
rno
.
ani t<>
zers, genetic
. lures~ intercro . cals Ille
pests,
ds and fungi), chemical fertili
peee
w
.
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S 14 PUBLISHERS AND
il
-- -- -- ~ -- -- -- -. :. ·--A
t harmful
PPing, crop rotati targe
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etc
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.s
UNIT-1: Fundamentals of Food.
ma y~~
. ~~simpler sense, organic
~ttv ~ m
crops
from
ed
products obtain
~mg
d~
forbid
are
ltwists
safe soil. The agricu
ers,
~embz
tic
synthe
. . synthetic pesticides, antibio~cs,
tors
ches,
regula
h
approa
ing
growt
It includes the follow
petroleum based fertilizers,
genetically modifl ied org~isms (~~Os)_ ..or
and
(a) Shifting cultivation." .
bioengineered genes. :
ates).
Ungul
(b) Domestic~tion_ ofilllimal_s (E.g:
Characteristics of Organic Food
• . Org~nic food po·s,se;s •the fol~o·wing
(c) Continuous cultivation with short ·follow period
.
.
characteristics,
(d) Integration of crop production as well ~s
. •(i). They.are gro~ ~thout the use of pesticides
.
livestock rearing.
i ,, •
or artificial fertilizers.
Q7. Write a brief note on organic f~rrnlng.
(ii) .: They are not derived ftoi:n transgenic organisms .
or cloning experimen~. ,
An9wer 1
Model Paper-1, Q2
(iii) .The agricuituraI practices used in producing the
Organic Farming
food does not·cause harm to the environment,
lture
Agricu
of
ent
Dep~
States
United
. human, plant or animal health. and welfare.
. The
•
as,
ing
c_fann
organi
de~es
)
(USDA
(iv) The use off~ additives and ftavoutjngs of
non-organic components is strictly prohibited.
"Organic fanning is a system which ·avoids or
.
• . largely excludes.the use of synthetic inputs (such as · (v) .: ·Restriction on the use of ionizing radiation
fertilizers, pesticides, hormones,. food additives, etc)·
during any stage of food processing.
crop·.
upon
rely
e
feasibl
extent
and to the maximum.
ic •foods are us.ually packed in
m· (vi), • The org~~
off-far
rotations, crop residues, animal manures
.
. '
ec~friendly c~ntainei's or·packages.
organic waste, mineral grade rock additives and 1
biological system of nutrient mobilization and plant· •
•
::~ ·,, .
•
•
•
protection".
•. Traditional. agricultu"ral. system involves
sustamable and highly efficient methods for
preservation of biological diversity.
f o o d
t h a t
a r e
a s
t h e
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The Food and Agriculture Organiz.ation (FAQ)
~efines organic famiing as, .
"Organic agriculture is a unique prodtiction
management system which promotes and enhances
~gro ecosystem health, including biodiversity,
biolog_ical cycles an~ soil biological act~vity; and
this. is accomplished by using qn-(arm agronomic,
biological arid mechanical methods in exclusion of
all synthetic off-farm inputs". .
·as..
Orga~ic foods.
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Organi( Fo~od
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Model Paper-2, Q2 I (~GI.I) Jan.~22, Q1
Answer:
• I
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Organic farming is a method offarming system , : , ; •.. •~. •
in which the land cultivation'and production of crops·
and livest<;>ck involves the use of orgapic•fertilizers .
.made from organic waste (crop,· animal •arid farm
wastes) and beneficial microbes (biofertilizers). :
.,
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"Organic food _is food that is produced using
methods that do not involve _modern synthetic
•inputs, such as ·synthetic pesticides and ~hemical
fertilizers and does not contain genetically modified
. 9rganisms or food additives and is not processed using
irradiation".
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Wamln1 : Xerox/Photoco'pylng of this book Is a CRIMIN
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