1 CONSERVING NUTRIENTS, FOOD QUALITY AND SAFETY

NUTRIENT LOSSES THROUGHOUT THE BLOOD FLOW

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