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Food Constituents: Dr. Kashif Khan
Food Constituents: Dr. Kashif Khan
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Water
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Water
Human body contains 60-70% water
Source:
Food
Drinks
Produced in the body by oxidation of carbohydrates,
proteins and fats
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Nature of water in food
It is present in 3 forms
80-90% ERH
o Reduction in freezing point of tissues
o Growth of microorganisms
o Enzyme activity, oxidative and hydrolytic reactions occur
o Non-enzymatic browning takes place
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Food Solutions
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Colloidal Solutions
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Coarse Solutions
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Food Gel
Type of dispersion
consists of continuous phase of interconnected particles
intermingled with a continuous water phase
These gels have
various degree of rigidity
elasticity
and
brittleness
depending upon gelling agents
pectin, carboxymethyl cellulose, cornstarch, hums
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Conti…
Properties of gel depends upon
o Concentration of gelling agent
o pH
o Temperature
Examples
o Jams
o Jellies
o Marmalades
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Emulsion
Definition:
It is a dispersion in which two immiscible liquids are
dispersed.
It is usually unstable as the dispersed droplet floats over
Emulsifying agents increases the stability of the emulsion
It has two phases
1. Dispersion phase (droplets of one liquid)
2. Continuous phase (the other liquid)
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Conti…
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Functions
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Carbohydrates
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Carbohydrates
Chemically contain:
Carbon-Hydrogen-Oxygen
Carbohydrates are converted into monosaccharides in digestive
tract
Source:
Cereals (rice, corn and their products)
Roots and tubers (potatoes and sweet potatoes)
Fruits and vegetables (sugar and fiber)
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Simple Carbohydrates
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Complex Carbohydrates
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Functions
■ Source of energy
■ Yields 16kJ (3.75 kcal) of energy/g after oxidation
■ Excess carbohydrates are stored as glycogen and rest into fat
for storage in adipose tissues
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Lipids
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Lipids
Chemically contains: Carbon, hydrogen and oxygen
Soluble in organic solvent and insoluble in water
Source:
Fats and oils
Emulsion: Fats and oils can be made to mix with water in the
presence of emulsifier. The product formed when two immiscible
solvent states are made miscible in the presence of emulsifier is
known as emulsion
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Conti…
Rancidity: How food is spoiled?
Storing fats and oils for long time changes its odour as a result of
oxidative reaction
The reaction yields peroxides and hydroperoxides which later breaks
up into odorus compounds like aldehydes, ketones, alcohol etc.
This reaction can be triggered by high temperature, light and water
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Fats
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Oils
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Functions
■ Source of energy
■ Yields 38 kJ (9 kcal) of energy/g on oxidation
■ Excess is stored in adipose tissues which act as energy reserve
■ Maintains constant body temperature by providing an
insulating layer between body and skin
■ Protect vital organs against injury
■ Fats and oils are good source of vitamin A, D, E and K
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Proteins
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Proteins
Amino acids are building blocks
Children need more protein for growth and building body tissues
Sources:
Animal (lean meat, poultry, fish, sea food,
eggs, milk, cheese)
Beans, nuts, pulses (ground nuts, almonds etc)
Plants (cereals provide poor quality protein )
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Conti…
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Types of amino acids
Essential amino acids Non- essential amino acids
Human body cannot synthesize Synthesized from other amino
or synthesize is insufficient acids in the human body
Sources: Must be included in E.g. alanine, arginine, cysteine
food
Animal (milk, eggs, meat and
fish)
Plants (cereals, legumes and
leafy vegetables)
E.g. histidine, isoleucine, 29
Functions
In human body
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