Name : Nablo, Rezzelyn G.

Course/ Year/section : BSND1-A

BASIC FOODS 1

Chapter 1
STUDY QUESTIONS

1. Give as many examples as you can list about the uses of water in food preparation.

-Water has a wide variety of uses in food preparation for ; cleaning, sanitation, and manufacturing
purposes. In addition to being an ingredient in many foods, it may be used for various other operations,
such as for growing, unloading, fluming, washing, brining, ice manufacture, and in sanitation and in
hygiene programs.

-water is the most abundant compound in foods

- water is the most common diapering medium.

2. Explain how each of the following chemical and physical phenomena are beneficial in food
preparation

A. Evaporation- Evaporation is used to pre-concentrate food, to increase the solid content of food, to
change the colour of food and to reduce the water content of a liquid product almost completely, e.g. as
in edible oil drying

B. Crystallization - The crystalline structure of foods is important to product quality, texture, and
stability. It is this crystalline structure and other structural elements that determine product
appearance, mechanical properties during handling, mouthfeel during consumption, and shelf stability.
To control crystallization, it is necessary to have an understanding of the phase behavior of the system,
some knowledge of nucleation and growth kinetics, and the effects of both formulation and processing
conditions on this kinetics. In foods, two circumstances for controlling the formation of crystals can be
distinguished

C. Osmosis - Preserving Fruits and Meats. Osmosis is also used for preserving fruits and meats, though
the process is quite different for the two. In the case of fruit, osmosis is used to dehydrate it, whereas in
the preservation of meat, osmosis draws salt into it, thus preventing the intrusion of bacteria.

D. Oxidation - chain reaction that occurs in the presence of oxygen, is responsible for the deterioration
in the quality of food products, including off-flavors and off-odors. It is affected by processing, packaging
and storing methods, as well as product ingredients.
E. Adsorption - This phenomenon is an important issue in the food processing industry, particularly in
milk processing and wine and beer making. Excessive adsorption, or protein fouling, can lead to health
and sanitation issues, as the adsorbed protein is very difficult to clean and can harbor bacteria, as is the
case in biofilms. Product quality can be adversely affected if the adsorbed material interferes with
processing steps, like pasteurization. However, in some cases protein adsorption is used to improve food
quality, as is the case in fining of wines.

F. Hydrolysis- proteins consist of many amino acids that are bound together via peptide bonds. These
biomolecules in turn make up many different samples, such as biotherapeutics, foods, and feeds. To
analyze the amino acids contained within these biomolecules, it is critical that the bonds be hydrolyzed
to form free amino acids. However, during this process the different chemical properties of the
conjugated amino acid bonds can affect both the efficiency of the cleavage of the amino acid bonds and
the recovery of the individual amino acids. For example, the recovery of the amino acids during
hydrolysis can be impacted by specific chemical reactions, reagents matrix interferences, and the
stability of the amino acids themselves.Given the wide differences in the chemical and physical
properties of samples and amino acids, different hydrolysis procedures have been developed over the
years. The procedures vary by the type of reaction (chemical or enzymatic), the nature of the chemical
reaction (acid or base), and the physical state of the reaction (liquid or vapor).

G. Absorption- Thes nutrients need to be absorbed by the gut in order to enter our bloodstream and be
transported to the brain, organs and other parts of the body that need them. Without efficient nutrient
absorption, our body won't function properly leaving us susceptible to deficiencies and disease.The
benefit we get from them by increasing the absorption of important nutrients and boosting the
effectiveness of antioxidants. See which surprising food combos nutritionists recommend the most.

H. Viscosity- changes the flow properties of a liquid food and influences the appearance and the
consistency of a product, this measuring variable is important in most production stages.In the quality
control of incoming liquid raw materials, viscosity is also an important control variable when it comes to
differentiating between different qualities of raw materials and eliminating problems when further
processing them.

I. Melting point - Knowing the melting point of a chemical is very important for its storage & transport.
You probably do not want to store or transport a solid at a temperature close to or above its melting
point in which case melting may cause leaking and severe consequences.In addition to that, melting
point is often used to predict the partition behavior of a chemical between solid and gas phases. A
higher melting point indicates greater intermolecular forces and therefore less vapour pressure.

J. Freezing point - its benefit from an aging process.

3. How is heat transferred in each of the following :

A. Lechon on a split - radiation

B. Bibingka - conduction

C. Morcon -

D. Nilagang karne- conduction

E. Rice in an automatic cooker - convection

F. Double boiler cooker - microwave cooking

Chapter 2

1. Summarize the function of sugar in food preparation citing specific food products.there are four
groups of products in which sugar uses not only sweeten but to serve other interisting functions. Explain

-Although the main reason for the use of sugar is its sweet taste, sugar has many other functions in food
technology. The most important among these are that added sugar in foods acts as a sweetener,
preservative, texture modifier, fermentation substrate, flavouring and colouring agent, bulking
agent.sugarSugar now comes in many varieties and can be used in many food products. Sugar has a
range of unique properties that, either individually or in combination, make it an important ingredient in
the modern Kitchen.Without sugar, jam would soon go off, ice cream would crystallise, and bread would
lose its freshness and dry out. In addition, the taste of foods would be disappointing without the ability
of sugar to round off and enhance natural taste components. Learn more about the functional
properties of sugar.

2 distinguish between

A. Panutsa vs. penuche- Penuche is a fudge-like candy made from brown sugar, butter, and milk, using
no flavorings except for vanilla. Penuche often has a tannish color and is lighter than regular fudge.

B. Sugar vs. sirups - Sugar is a form of carbohydrate that the body converts to glucose. Limit soft drinks
as they are linked to obesity in children. Small amounts of sugar, as part of a meal, are okay. Limit foods
and drinks with high amounts of added sugar. Choose foods with naturally occurring sugars such as fresh
fruits.Sirup is - a thick sticky solution of sugar and water often flavored or medicated.

C. White vs. brown sugar vs. Washed sugar - Brown sugar and white sugar are both made from
sugarcane. Brown sugar also contains molasses and water and has a slightly lower calorific value than
white sugar. White sugar is sweeter than brown sugar so they are not substitutes. Some people believe
that brown sugar is healthier than white sugar but this is not true; both are equally harmful in large
quantities. On the other hand pure cane washed raw sugar is a naturally golden brown, crunchy sugar
that retains a hint of molasses flavor and a rich aroma.

D. Fructose vs.sucrose - fructose has the sweetest taste but least impact on your blood sugar. Sucrose is
made up of the simple sugars glucose and fructose.

Chapter 3

Study questions

1.Form the stanspoint of nutritive value, give pointers on what types of cereal or thier products are
recommended and why ?

-Cereals are the main source of energy, contributing 70-80 percent of our energy requirement. Eighty
percent of dry matter of cereals is carbohydrates. The two form of carbohydrates present are insoluble
fibre (cellulose) and soluble carbohydrate. Cereals contain 6-12 percent protein, which are deficient in
lysine. Among cereals, protein is of better quality than others. Fats are present to the extent of 1-2
percent in wheat and rice and 3 percent in maize. Cereals are poor source of calcium and iron, except
ragi, which is a good source of calcium and iron. Whole grain cereals are important source of B vitamins
in the diet.

2. Explain each of the following term

A. Gelatinization - is a process that breaks down the intermolecular bonds of starch molecules in the
presence of water and heat, allowing the hydrogen bonding sites to engage more water. This irreversibly
dissolves the starch granule. Penetration of water increases randomness in the general starch granule
structure and decreases the number and size of crystalline regions. Crystalline regions do not allow
water entry. Heat causes such regions to become diffuse, so that the chains begin to separate into an
amorphous form. Under the microscope in polarized light starch loses its birefringence and its extinction
cross. This process is used in cooking to make roux sauce. The gelatinization temperature of starch
depends upon plant type and the amount of water present, pH, types and concentration of salt, sugar,
fat and protein in the recipe, as well as derivatisation technology used. Some types of unmodified native
starches start swelling at 55 °C, other types at 85 °C. The gelatinization temperature depends on the
degree of cross-linking of the amylopectin, and can be modified by genetic manipulation of starch
synthase genes.
B. Dextrinization - Dextrinisation is the process involving the browning of starch foods when subjected to
dry heat. It is defined as the breakdown of starch into dextrin’s (disaccharides.) It is a non-enzymatic
browning and chemical change which is easily digested as partial breakdown is complete. The
characteristics of colour, taste, aroma and flavour may change as a result of this process. Examples of
practical applications Toasting bread,Baked goods,Brown gravies and sauces,Toasted breakfast cereals,
Formation of baked crusts on vegetables e.g. potatoes, pumpkin and onions .

C. Cereal enrichment or fortification-Food fortification or enrichment is the process of adding

micronutrients (essential trace elements and vitamins) to food. It can be carried out by food
manufacturers, or by governments as a public health policy which aims to reduce the number of people
with dietary deficiencies within a population. The predominant diet within a region can lack particular
nutrients due to the local soil or from inherent deficiencies within the staple foods; the addition of
micronutrients to staples and condiments can prevent large-scale deficiency diseases in these cases.

D. Parboiling- is the partial or semi boiling of food as the first step in cooking. The word is from the Old
French 'parboillir' but by mistaken association with 'part' it has acquired its current meaning. The word is
often used when referring to parboiled rice.

Essay 5 points each.

1.Why is nutrition as a field of study considered as a science and arts?

-nutrition is often described both as an art and a science, a science as it is derived from the science of
nutrition and an art because of the translation of the science by practitioners into practice. The science
of nutrition the interaction of nutrients and other substances in food in relation to growth and health
draws from the foundational sciences of chemistry, biology, microbiology, physiology and biochemistry.
Importantly, the science of food, the study of the chemical and physical properties of food and how
composition may change with different levels of processing, is the conjugate of how nutrition is
translated into dietetic practice. Each of these three pillars nutrition, food and dietetics are underpinned
by science and this needs to be continually supported in practice. Here, the observation of a problem
leads to the formation of a hypothesis. This hypothesis is then tested by conducting a fair and unbiased
experiment, the data are analysed and a conclusion drawn the whole process evaluated by submission
of a manuscript for peer review. The art of nutrition includes the application of nutrition science to meet
individual needs for the goal of optimal health status. Public health is the field of medicine that is
concerned with safeguarding and improving the health of the community as a whole.

2. Explain why carbohydates considered as the cheapest and the chief source of energy?

-carbohydrates are the cheapest source of energy for metabolism by the body. They are cheap because
they are produced by plants for energy metabolism and storage and consequently can be harvested in
most temperate and humid climates. They help fuel your brain, kidneys, heart muscles, and central
nervous system. For instance, fiber is a carbohydrate that aids in digestion, helps you feel full, and keeps
blood cholesterol levels in check.

3. Give at least 5 local beliefs and practices on food and nutrition

• Beliefs and practices

• where prevalent

• explanation