Sugar and honey are flavouring agents which add sweetness to the cereal, leading to a more desirable taste on a consumer level (American Dietetic Association 2004). Malt Extract acts as a sweetener which enhances flavour, thus increasing palatability of the cereal (Branen et al. 2005). Iodized salt also acts as a flavour enhancer by selectively filtering flavours as they suppress the taste of bitterness and in turn, increase the intensity of other desirable flavours (Breslin & Beauchamp 1997). The iodized salt also acts a vehicle for iodine, thus reducing the occurrence of goitre, severe mental retardation (cretinism) in children and hyperthyroidism in the society (Aburto et al. 2014). Vitamins A, B1 (Thiamin), B2 (Riboflavin), Niacin, Folic …show more content…
Thiamine content in food is reduced during processing and heating (Bemeur & Butterworth 2014). Furthermore, a significant amount of thiamine is lost during the removal of cooking water as the vitamin is water-soluble (Bemeur & Butterworth 2014). Therefore, this fortification increases the intake of thiamine by consumers, hence reducing the occurrence of a deficiency such as beri beri (Bettendorff 2012). Riboflavin (vitamin B2) is a cofactor in carbohydrate and fat metabolism (Branen et al. 2005). The addition of riboflavin in the cereal lowers risk of deficiency of the vitamin which may lead to stomatitis, cheilosis, rashes as well as anaemia (Ball 2005). Niacin (vitamin B3) is important in carbohydrate and fat metabolism, plays a role in replication of DNA and repair as well as in cell differentiation (Smith & Hong-Shum 2011). Most of the niacin in cereal is present as the nutritionally unavailable niacytin, which is bound up in a complex with hemicellulose (Ball 2005). However, the fortification of the cereal increased intake of niacin on a consumer level and has since, reduced the prevalence of pellagra, a niacin deficiency disease in the population significantly (Prousky, Millman & Kirkland …show more content…
Moisture Moulds that grow on grain are sensitive to the relative humidity of the ambient environment. A relative humidity level of below 65% can reduce the growth of mould whereas a relative humidity level of below 85% can reduce bacterial growth, both of which causes significant spoilage of food (Nellist 1998). Therefore, food dehydration process is carried out to remove the moisture of which microbial growth is accelerated and promoted. Another factor that may influence deterioration is light induced oxidation. When exposed to certain wavelengths of light, photosensitizers such as riboflavin gets into an excited state and in turn, react with a ground state molecular oxygen (Huvaere et al. 2010). The reacted oxygen then starts a cascade of energy transfers at which an oxygenated molecule such as hexanal is produced as the end result (Decker, Elias & McClements 2010). The oxidation of unsaturated fatty acids then causes an off-flavour to form in the cereal which is undesirable to consumers (Saunders 1990). Explain the principles of the food preservation methods
National Academy of Sciences (U.S.). Sweeteners: Issues and Uncertainties. Washington, D.C.: National Academy of Sciences, 1975.
Aspartame, or more commonly known as NutraSweet, Equal, Spoonful and Equal Measure; was discovered purely by chance in 1965 by a chemist named James M. Schlatter, who was testing an antacid drug (Prantini; 2014). The commercial industry believed that “a wonder product” had been discovered, which stood to revolutionise the food industry as an artificial sweetener. Aspartame is an artificial sweetener which is found in many of our foods and beverages universally. Aspartame is two-hundred times sweeter than sugar and is commonly used as a tabletop sweetener, a sweetener in prepared foods, diet foods or drinks, flavored waters, chewing gum, condiments and is even found in flavoring of medicines. It is found in majority of our food products marketed for weight control (Prantini; 2014). Aspartame has a sweeter taste in comparison to sugar, and therefore less of the sweetener can be used in food products in order to achieve the same level of sweetness as if sugar was used; which results in an individual consuming fewer calories and less sugar (American Cancer Society; 2014).
Agnes was, “the first to demonstrate that a commonly used food preservative, sulfur dioxide, had a protective effect on vitamin C and a damaging effect on thiamin (King)”. She learned this by studying the vitamin content of many important California-grown foods, wheat, almonds, and walnuts, and the effects of processing them. She also was extremely interested in developing the conclusion of why there were so many low weight (underweight) children, and what the cause was driven from.
Another thing that consumers need to pay attention to is the high content of sugar in these cereals. Going through the labels of the boxes of the cereal is crucial to our health. Consumers need to follow what’s on the label, especially the serving sizes, because it is the right thing to do for health reasons. Eating more than the required amount can lead to bad things like diabetes and other health concerns that only we can control.
Grains are detrimental says many experts wherein it includes lectin, which can lead to intestinal damage, infection and other diseases. In addition, it includes phytic acid which is stripping off many nutrition and vitamin supplements in
At the height of the raisins craze, experts cited a number of nutritional benefits-- boron, for healthy bones; fiber to promote a healthy digestive tract, prebiotics, which stimulate good bacteria; and antioxidants, which help protect the body from free radicals. Case in point, the American Heart Association, the American Diabetes Association and
Aspartame has been known as one of the most famous sweeteners and additives to food. Since its discovery in 1965-1969, it has now been developed into a commercial product in which several products use it to enhance its sweetness and taste. Because of this, it has also been a very prosperous commercial product where its company developers get much profit on. Nonetheless, it has been the subject of issue and controversy. Several reports and studies rebuke the suitability of it being a food product stating that it is more known as a poison. Therefore, in this essay, the advantages and limitations of Aspartame as a chemical food additive will be analyzed and evaluated with regards to Economic and environmental factors. Also, the physiological effect of this chemical additive will be looked upon and discussed.
The bran, which is the hard outer covering of the grain, high in dietary fiber, vitamin B and minerals. You can recognize it in whole wheat flour; it looks like tiny brownish flakes.
During the chapter the author explains to us how the use of sugar is applied to things such as breakfast. The cereal that we use every day can have twice as much as it should. Huge companies such as Kellogg’s use this idea of adding more sugar so they can have a huge profit.
Vitamin B-12 is essential for energy production as well as influencing the way your body uses carbohydrates.
Market opportunities for breakfast cereals is vast, some segments of the market have been neglected, most notably that of the over-50’s. Insightful presentations were given at the “Older, Richer, Wiser” Conference that would suggest the over 50’s market segment is targetable.
Wheat makes up about 20% of a daily human diet. It is highly nutritious, providing fiber, energy, and oils which are a necessity for productivity and efficiency in this fast-paced world. What creates the problem is that about 95% of wheat is refined, and the healthiest parts, bran and germ, are removed, leaving unhealthy white flour. The bran and the germ help digest gluten, but if gluten remains, it attaches to the lining of the stomach and slowly deteriorates is protective coating
Nowadays, healthy is the number one individual and also governmental concern. As the saying goes, ‘an apple a day keeps the doctor away’ is clearly show that eat nutritious food such as fruits and vegetables can provide a good health and can prevent us from harmful diseases. As we know, vegetables provided various types of vitamins needed by the body for instance pumpkin contains a lot of vitamin A, tomatoes contain vitamin C and spinach contains folate. Pumpkin is one of nature’s riches sources of alpha-carotene, a carotenoid that converts to retinol which is a form of vitamin A. The amount of vitamin A that contain in the pumpkin per serving (116g) is 171%, vitamin C 17%, calcium 2% and iron 5% (Pumpkin raw, 2014). There are a lot of benefits when consuming vitamin A, for example this vitamin promotes healthy vision, bone growth, reproduction and help boosts our immune system. Apart from that, a diet high in vitamin A may lower the risk of many types of cancer. Besides, some vegetables also contain a lot of vitamin C such as tomatoes, bell peppers and broccoli. The function of vitamin C is it helps heal the wounds and keep away the body from bacterial infection. According to researchers at Albert Einstein College of Medicine of Yeshiva University, they discovered that vitamin C can kill drug-resistant tuberculosis (TB) bacteria (Libov, 2013, para. 3). Besides that, vitamin C
Food Preservation is the ways to retain the food quality in a longer times. It is to prevent the food decomposition and fermentation. Besides that, food preservation not only to prevent the food getting spoilt in a long period of time but also preserved the colour, taste and the food nutritive value. Nowadays, food preservation has become more and more important component in the food industry as the consumers expect that able to purchase those foods that are out of season or imported from other countries. Furthermore, there are few reason why food preservation is important in our daily life such as preservation foods when they are in season it may added variety choices in our meals for example smoke meats and