DID YOU KNOW?

DID YOU KNOW?

v  The only vegetable or fruit that has its seed on the outer skin is the strawberry.

v  The only vegetable or fruit that is never sold frozen, canned, processed, cooked, or in any form other than fresh is lettuce.

v  Almonds are members of the peach family.

v  Tomatoes are a fruit.

v  Kiwi is neither a fruit nor a vegetable. It’s a flightless bird native to New Zealand. New Zealanders also like to refer to themselves as kiwis but they find it irritating when we refer to “kiwifruit” as just “kiwi”.

v  Bananas, mangoes, peaches, and avocados are pollinated by bats.

WHAT IS BLANCHING

WHAT IS BLANCHING

BLANCHING is  a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water ( shocking or refreshing ) to halt the cooking process.

BLANCHING foods helps reduce quality loss over time. People often use blanching as a treatment prior to freezing, drying, or canning heating vegetables or fruits to inactivate enzymes, modify texture, remove the peel, and wilt tissue.

BLANCHING is also utilized to preserve color, flavor, and nutritional value.

          The process has three stages:-

·         PREHEATING

·         BLANCHING

·         COOLING

WHY YOU SHOULDN'T AVOID EGG YOLKS

WHY YOU SHOULDN'T AVOID EGG YOLKS

The egg yolk is typically demonized for being "unhealthy" which has led people to avoid them.

This is not necessarily true as there are lots of nutrients in the yolk which you may be missing out on.

WHAT IS THE COMPOSITION OF AN EGG?

ALBUMEN -    Egg white, made mostly of protein and B- Vitamins

YOLK -             46% oleic acid (omega-9 monounsaturated fat), 

                          38% saturated fat,

                          16% polyunsaturated fats (omega 3 and 6)

• Alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) are omega 3s 
• Poly and monounsaturated fats are "healthy" fats important for brain and hormone function 
• Choline: important for brain and liver health 
• Higher concentration of the essential amino acid leucine (important for building muscle)

Carotenoids: antioxidants, helps with vision, anti-inflammatory, and immune system health    

                                                   FINAL TAKEAWAY             

No studies have found eggs to be associated with any form of cardiovascular disease, high cholesterol, or other health markers except potentially in people with diabetes

large egg macros: with yolk (protein: 6g, fat: 5g) vs just white (protein: 4g, 0g fat)

• The whole egg with yolk does contain more fat which could quickly increase total fat intake if a lot is consumed
• Fat is calorically dense and if this puts you over your total daily intake (and that is not your goal) this could then lead to weight gain which over time, may cause other issues.

Don't be afraid of the egg yolk, but be aware of its macro and micronutrient composition and how that would affect your health/goals.

     

some important terms used in food science and technology

SOME IMPORTANT TERMS USED IN FOOD SCIENCE AND TECHNOLOGY 

1. FOOD ANALYSIS

Food analysis deals with the principles, methods and techniques necessary for qualitative and quantitative physical and chemical analysis of food products and ingredients. the analysis should be related to standards and regulations as per the government regulatory agencies. (FSSAI)

2. FOOD MICROBIOLOGY

Food microbiology is the study of the microbial ecology related to foods, the effect of environment on food spoilage, the physical, chemical and biological destruction of microbiological examination of foodstuffs, public health safety and sanitation microbiology.

3. FOOD PROCESSING

Food processing covers general characteristics of raw food material, principles and methods of food preservation, factors that influence the quality, packaging, waste management, good manufacturing practices sanitation procedures. etc.

4. FOOD ENGINEERING AND PACKAGING

Food engineering involves the study of engineering concepts and unit operations used in food processing such as thermodynamics, fluid flow, heat and mass transfer, food packaging aspects, etc.

5. FOOD ADDITIVES

Food additives are defined as a substance added intentionally to food, generally in small quantities to improve its functional, physical and sensory properties such as appearance, color, flavors, texture, acceptability, taste and storage behavior also.

6. FOOD FERMENTATION 

Fermentation is a biological process that breakdown organic materials, which is carried out by microorganisms such as bacteria, yeast, and mold to desirable end products.

7. FUNCTIONAL FOOD

Functional food provides health benefits beyond the nutrient contribution when they are eaten on a regular basis in adequate amount. functional food has a positive effect on a person's health, physical performance or state of mind, in addition they check a number of health disorders.

8. FOOD SAFETY AND REGULATION 

Food safety and regulation is related to food sanitation, safety, and hygiene to a food item, public health, and regulation. the food safety and standards authority of India (FSSAI) has been established under the food safety and standards ACT, 2006.

9. FOOD CHEMISTRY

Food chemistry covers the basic composition, structure, properties, and changes occurring during processing and utilization.

10. FOOD FORTIFICATION

Food fortification is defined as the process whereby nutrients are added to enrich foods in relatively small quantities to maintain or improve the nutritional quality of the diet.