Learn about the effects of cooking carbohydrates through gelatinisation and retrogradation. Discover how this process affects food texture and quality in this informative blog.
Food science is an interdisciplinary field that draws upon principles from chemistry, microbiology, and food processing to understand the nature of food and its relationship to human health. At its core, food science seeks to explain the physical and chemical...
It can be done by following methods: By inactivating enzymes: Enzymes can be inactivated by any of the following measures. Application of heat: Blanching or cooking fruits and vegetables which are prone to browning prevents discolouration. Enzymes are protein in...
Browning is a common colour change seen in food during pre-preparation, processing, or storage of food. It occurs in varying degrees in some food material. The colour produced range from cream or pale yellow to dark brown or black, depending on the food item and the...
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of food browning is one of the most important reactions that take place in food chemistry and represents an interesting research topic regarding health,...
Following are some major types of Treatment applied in Food Processing:- Use of Low Temperature Use of High Temperature Dehydration Use of Preservatives Controlled Atmosphere Storage Fermentation Radiation Use of low Temperature Low temp preserves food by...
Food processing is the transformation of cooked ingredients, by physical or chemical means into food, or of food into other forms.Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer....
Learn about the key objectives of food processing, and why it’s essential for the food industry. Improve food safety, extend shelf life, enhance palatability, and more.
Heat High temperatures destroy harmful micro-organisms due to the coagulation of cellular proteins and inactivation of enzymes requiredFor the metabolism of these organisms. Heat also causes dehydration which makes water unavailable for microorganisms to survive in....
Rheology is the study of the relation between forces exerted on a material and ensuring deformation as a function of time. In the food industry, rheology provides a scientific basis for subjective measurements such as mouthfeel, spreadability and pourability. It is...
This system of analysis divides the food into six fractions: moisture, ash, crude protein, ether extract, crude fibre and nitrogen-free extractives. The moisture content is determined as the loss in weight that results from drying a known weight of food to constant...
When the quality of food is assessed by means of human sensory organs the evaluation is said to be sensory or subjective or organoleptic evaluation. The method of judging food by a panel of judges. The evaluation deals with measuring, analysing and interpreting the...
Start this chapter with this 2 min video (It has the crux of this complete chapter) https://www.youtube.com/watch?v=v28rxrAhP0k Emulsifying agents are substances that are added to liquid ingredients in order to stabilize the mixture. For example, when oil and water...
There are two types of the emulsion, O/W emulsion or oil droplets in water, which can be found in ice cream and or milk, and W/O emulsion or water droplets in oil, found in butter and margarine. 1) Oil in water or O/W Let’s start with the discussion of oil dispersed...
If you have been through the previous topics of this chapter you must have got enough uses of emulsifying agents in food. Here are links to previous topics. A. Theory of emulsification B. Types of emulsions C. Emulsifying agents The use of food emulsifier began with...
Substances that are soluble in both fat and water and enable fat to be uniformly dispersed in water as an emulsion. Foods that consist of such emulsions include butter, margarine, salad dressings, mayonnaise, and ice cream. Stabilizers maintain emulsions in a stable...
Food is mainly composed of macronutrients and macronutrients apart from water. Along with these there are organic acids, pigments, enzymes, flavouring substances and other organic constituents present in food in varying amounts in different foods. Food is mixture of...
Colloid Systems which are most common in Food are:- Sol Gel Foam Emulsion Let's have a look at their application in food preparation. Sol In this system, solids of colloidal dimensions are dispersed throughout a liquid. Solids form the dispersed phase and liquids form...
The enjoyment and acceptance of a meal depends to a large extent on a blend of different attributes of food. It is detected by our senses of taste and odour. Flavour is produced by aromatic chemicals that stimulate the senses of our odour & taste. These...
Food Flavours are classified into three major categories:- Natural Flavours Herbs- Basil, mint Spices- Cardamon, clove, turmeric Aromatic Seeds- Anissed, Cumin Fruits- Orange, Lemon Vegetables- Pees, Onions, Garlic ...
On The Basic of Origin Lipids Animal Fat - Butter, Lard, Tallow, Suet Marine Oils - Cod Liver Oil, Shark Liver Oil, Halibut Oil Vegetables Oils - Coconut Oil, Soyabean Oil, Mustard Oil ON THE BASIS OF DEGREE OF SATURATION Lipids Simple - ...
Autoxidation Autoxidation is any oxidation that occurs in open air or in presence of oxygen (and sometimes UV radiation) and forms peroxides and hydroperoxides. HYDROGENATION Liquid oils can be converted to solid fats...
Flavour Reversion is defined as a change in edible fats that is characterized by the development, in the refined material, of an objectionable flavour prior to the onset of true rancidity. It may develop during the exposure of the fat to ultraviolet or visible light...
Commercial Use of Fats The role of different types of fats and oils in cookery is largely based on their composition and properties. Thus, liquid fats or oils with a high smoke point are used for deep fat frying purposes and likewise, solid fats like butter and...
REFINED OILS Oils and fats do not occur free in nature. They occur in animal tissues and in seeds and fruits from which they are isolated. The extracted oils are crude and contain many constituents like free fatty acids, unsaponifiable matter, gums, waxes,...
Proteins are one of the most important macronutrients found in food, providing the body with essential amino acids necessary for growth and maintenance. But what exactly are proteins, and how do they function in food? In this blog, we will explore the basic structure...
Learn about the basic structure and properties of proteins, the building blocks of food, and how they contribute to the flavor, texture, and nutritional value of your favorite ingredients.
This comprehensive guide discusses the different types of proteins based on their origin, their nutritional value, and the foods that contain them. Learn more about plant-based and animal-based proteins in this informative blog.
Evaluation of foods involves instrumentation and use of physical and chemical techniques to evaluate food quality. Food quality has both subjective and non-subjective aspects. Appearance, texture, and flavour are largely subjective attributes, whereas nutritional and...
Explores the various objectives of food evaluation in food science. Learn how the evaluation process helps ensure food quality and safety, determine nutritional value, meet consumer expectations, and facilitate product development.
This blog explains the two significant factors that affect the texture of carbohydrates, Stiffness of CHO Gel and Dextrinization, and how they impact the texture, color, and flavor of food.
Carbohydrates are one of the three macronutrients essential for the human body, along with fats and proteins. They are the primary source of energy for the body and are present in a wide variety of foods, from fruits and vegetables to grains and dairy products. In...
Have you ever wondered why some oils can handle high heat while others can't? The answer lies in the smoke point of the oil. When cooking with oils, it's important to understand how heat affects them, especially with respect to their smoke point. In this blog, we will...
Learn about the effect of heat on proteins and how it leads to denaturation and coagulation. Explore how these processes affect the texture and flavor of our favorite foods.
Proteins are one of the most important macronutrients in our diet, with many important functional properties that make them essential ingredients in a wide range of food preparations. In this blog, we will explore the functional properties of proteins, including...
Proteins are an essential component of a balanced diet and play a vital role in the human body's growth and development. They are also widely used in the food industry, where their functional properties make them essential ingredients in a range of food products. In...