Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 134 views

    Chemical Changes in Food During Processing and Storage: March 2016

    Uploaded by

    Anii Karen
    This document discusses chemical changes that occur in foods during processing and storage, including starch-sugar conversion, lipid oxidation, enzymatic and non-enzymatic browning, and denaturation of proteins. These chemical reactions can degrade sensory attributes and nutrients. Controlling factors like light, oxygen, temperature, and water activity can reduce the extent of chemical changes like lipid oxidation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chemical Changes in Food During Processing and Storage: March 2016

    Uploaded by

    Anii Karen
    134 views3 pages
    This document discusses chemical changes that occur in foods during processing and storage, including starch-sugar conversion, lipid oxidation, enzymatic and non-enzymatic browning, and denaturation of proteins. These chemical reactions can degrade sensory attributes and nutrients. Controlling factors like light, oxygen, temperature, and water activity can reduce the extent of chemical changes like lipid oxidation.

    Original Description:

    Chemical Changes in Food

    Original Title

    Kumaretal2016-ChemicalChangesinFoodduringProcessingandStorage

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document discusses chemical changes that occur in foods during processing and storage, including starch-sugar conversion, lipid oxidation, enzymatic and non-enzymatic browning, and denaturation of proteins. These chemical reactions can degrade sensory attributes and nutrients. Controlling factors like light, oxygen, temperature, and water activity can reduce the extent of chemical changes like lipid oxidation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    134 views3 pages

    Chemical Changes in Food During Processing and Storage: March 2016

    Uploaded by

    Anii Karen
    This document discusses chemical changes that occur in foods during processing and storage, including starch-sugar conversion, lipid oxidation, enzymatic and non-enzymatic browning, and denaturation of proteins. These chemical reactions can degrade sensory attributes and nutrients. Controlling factors like light, oxygen, temperature, and water activity can reduce the extent of chemical changes like lipid oxidation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    See discussions, stats, and author profiles for this publication at: https://www.researchgate.

    net/publication/304561751

    Chemical Changes in Food during Processing and Storage

    Conference Paper · March 2016


    DOI: 10.13140/RG.2.1.3233.6884

    CITATIONS READS
    0 7,113

    4 authors, including:

    Krishan Kumar Ajar Nath Yadav


    Eternal University Eternal University
    75 PUBLICATIONS   81 CITATIONS    171 PUBLICATIONS   1,327 CITATIONS   

    SEE PROFILE SEE PROFILE

    Pritesh Vyas
    Eternal University
    36 PUBLICATIONS   37 CITATIONS   

    SEE PROFILE

    Some of the authors of this publication are also working on these related projects:

    Microbial Diversity of Indian Himalayas View project

    Development of functional foods from underutilized cereals View project

    All content following this page was uploaded by Ajar Nath Yadav on 29 June 2016.

    The user has requested enhancement of the downloaded file.


    5th National Conferences on Chemical Sciences: Emerging Scenario & Global Challenges (NCCS-2016)

    Chemical Changes in Food during Processing and Storage


    Krishan Kumar1*, Ajar Nath Yadav1, Pritesh Vyas1 and Karan Singh2
    1
    Akal College of Agriculture, Eternal University, Baru Sahib-173101, Sirmour (HP)
    2
    Akal College of Basic Sciences, Eternal University, Baru Sahib-173101, Sirmour (HP)
    *Email: krishankumar02007@gmail.com

    After harvesting various chemical changes takes place in fruits, vegetables, cereals and other
    foods. After harvesting various chemical changes takes place in fruits, vegetables, cereals
    and other foods. These changes include starch-sugar conversion in plant tissues by amylases.
    Major chemical changes which occur during the processing and storage of foods and lead to
    a deterioration in sensory quality are lipid oxidation, enzymatic and non-enzymatic
    browning. Chemical reactions are also responsible for changes in the colour and flavour of
    foods during processing and storage. Non-enzymatic browning or Maillard’s reaction is
    responsible for brown colouration of crust of bakery products. Lipid oxidation rate and
    course of reaction is influenced by light, local oxygen concentration, high temperature, the
    presence of catalysts (Generally transition metals such as iron and copper) and water
    activity. Control of these factors can significantly reduce the extent of lipid oxidation in
    foods. Oxidation of phenolic substances in plant tissues by phenolase cause browning of
    fruits and vegetables like apples, pears, potatoes, brinjals etc. During processing there is
    denaturation of proteins by heating process and they are easily digested by proteolytic
    enzymes. Also, some anti-nutritional factors like trypsin inhibitors get inactivated by heat
    during processing which prevents absorption of certain nutrients. Therefore, processing
    increases the bioavailability of nutrients. Nutrients may be lost by various chemical changes
    such as oxidation of vitamins during processing of Food. During storage, food is subjected
    to various chemical changes like loss of vitamin C and B-complex vitamins, browning and
    absorption of moisture by hygroscopic components of food which further leads to loss of
    nutrients by hydrolytic action of enzymes. All these chemical changes leads to degradation
    of sensory attributes of food such as colour, flavour, texture, taste and overall acceptability.

    Key Words: Chemical changes, nutrients, processing, storage.

    View publication stats

    You might also like