BASIC OF FOOD SCIENCE

UNIT-1

FOOD:It is a mixture of different nutrients such as

carbohydrates,protein,fat,vitamins & minerals.

FOOD SCIENCE:It is defined as the basic application of science & engineering to

study the fundamental properties of food.

CLASSIFICATION OF FOOD:

1.Functional classification of food:

- Energy yielding foods(carbohydrates,Protein & fats)

- Body building foods(proteins)

- Protective & Regulatory foods.(protein,vitamin & minerals)

- Health maintaining foods.(Phytochemicals & Anti-oxidants)

2.Nutritional classification of food:

- Basic 4

- Basic 5 (ICMR Classification)

- basic 7

- Basic 11

FOOD PYRAMID: It was introduced in 1992 & updated in 2005 as “my

pyramid”.

It includes: Grains,Vegetable,Fruits,Milk,Meats & Beans.

 UNIT–2
Cooking: Preparation of food with help of heat.

Types:

1.Moist heat

- Boiling(100 c is maintained):

It is the method of cooking where heat is transferred by conduction &

convection.

- Stewing(82 c to 98 c is maintained).

In this method,food is cooked in a pan with a tight fitting lid using small
quantity of water to cover only half of the food.

- Steaming(Steam from boiling water is used).

In this method,food is cooked from steam generated from vigorously

boiling water in a pan.

Types:

Wet steaming: Here steam is directed contact with the food.

Dry steaming: Here food is cooked in double boiler & food doesn’t have
any direct contact.

- Pressure cooking.

In this method,escaping steam is trapped & kept under high

pressure.So the temperature of boiling water can be raised above 100c.
- Poaching(80 c to 85 c is maintained).

This method involves cooking in the minimum amount of liquid at

temperature of 80c which is below boiling point.A little amount of salt
is added to the cooking liquid.

- Simmering.(82 c to 92 c is maintained).

Foods are cooked in a pan with a well fitting lid at temperature just
below the boiling point.It is useful method when foods have to be
cooked for a long time to make it tender.

2.Dry heat:

- Roasting.

In this method,food is cooked in a heated metal or frying pan without

covering it.

- Grilling.

In this method,Cooking of food exposing it to direct heat.It results in

browing of food.The food is attached to a iron rod & constantly rotated.

- Baking.

In this method,the food gets cooked in an oven (or) OTG by dry

heat.The temperature ranges between 120c to 260c.The food is usually
kept uncovered in a container greased with a fat coated paper.

- Toasting.

In this method,The food is kept between 2 heated elements to

facilitated browing on both sides.Bread slices are cooked by toasting.

3.Combination method:
- Braising (Ex:Uppma – Roasting & Boiling).

It is the combining method of any 2 or more cooking method in a pan

with tight fitting lid.

- Microwave cooking ( Breakdown of water molecules).

In microwave cooking,Electromagnetic waves are used to cook the

food.Magnetron is the power source of electromagnetic waves.When
the electromagnetic waves are interacted with the water dipole
present in the food,the molecules begins to vibrate(245o million
times/sec).The vibration produces friction that produce heat & food get
cooked.

UNIT-3
Carbhohydrate: These are organic compounds composed of
carbon,hydrogen & oxygen with other elements in 2:1 ratio

Digestion of carbohydrates:

Mouth:The first stage of digestion of carbhohydrate takes place in the

mouth.Salaiva contains ptyalin (or) alpha amylase enzyme.It converts
starch to maltose.

Stomach:Here food gets mixed with gastric juice & some of sucrose
present in the food hydrolysed to monosaccharides by the action of
HCL in the stomach.

Small intenstine:Here pancreatic amylase present in the small

intenstine converts the starch & glycogen into maltose & isomaltose.
  Then the maltose,isomaltose,sucrose & lactose are digested into
monosaccharides by the different disaccharides enzyme present
in the intestinal mucosa.
 Cellulose & other polysaccharides are not digested by enzymes.So
undigested material passes to large intestine & eliminated.

Absorption of carbhohydrate:

 The end products of carbohydrate digestion are monosaccharides

like glucose,galactose & fructose.
 The monosaccharides are absorbed into the mucosa cells of small
intenstine & pass into portal circulation.The glucose & galactose
are absorbed by process of active transport.But fructose is
absorbed by diffusion
 Then they are transported to liver.Here glucose,fructose &
galactose are converted into glycogen for storage.The glycogen is
reconverted into glucose as needed.

Protein: These are organic compounds composed of

carbon,hydrogen,oxygen & Nitrogen.

Fats:These are organic compound which is essential for absorption of

Fat – soluble vitamins like A,D,E &K.