Download Food Science by Sumati R. Mudambi PDF
By Sumati R. Mudambi
Offers with the character of nutrients research from chemical, biochemical and actual viewpoint. This paintings discusses meals as a resource of nutrition within the indian nutritional and choice of a balanced nutrition in line with utilization of meals of indian beginning.
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Severe deficiency may cause rickets in children and osteomalacia in adults. Iron The iron requirement is met from the foetal store for the first three months. Iron is essential for the formation of haemoglobin, the red pigment in blood. Iron is the one mineral, which is found in insufficient amounts in the infant’s diet when it is fed only milk. 5 Sources of Iron Food Leafy vegetables, dark green Whole wheat flour, rice flakes Rice, jowar, bajra, ragi Dals, pulses, tree nuts Eggs, meat, liver Other vegetables Fruits Iron mg/100 g 5–60 10–20 3–6 5–10 2–6 2–5 1–3 The lack of iron results in anaemia due to insufficiency of haemoglobin, the iron containing pigment in blood.
Tartaric acid is present in grapes and tamarind. These acids are manufactured commercially for use in beverages, preserves and candies. One of tartaric acid salts is also used in baking powder. Most of the citric acid and malic acid are absorbed and oxidized in the body; most of the tartaric acid is not absorbed in the body. Acids act as food preservatives. Acids may be produced in foods during fermentation, or may be added to food to preserve them. The acids and their salts added to foods lower the pH values and inhibit growth of microorganisms.
Why are they said to be essential? List the different essential amino acids. (b) What is biological value of a protein? (c) List three different combinations of foods which have a high biological value. 6. What are the effects of heat on protein? Are some of these desirable in foods? Discuss these with examples. 7. What is hydration of proteins? How is this important in foods? 8. List the functions of proteins in the body. 9. What is a dietary deficiency of energy and protein called? 10. What is an essential fatty acid?