Food Science and Technology

How to check Water Adulteration in Milk by using Lactometer in Home (Hin...

2016-11-23T16:34:00.001-08:00

Watch out easy steps to check water adulteration in milk by using Lactometer (Hydrometer) in house. (Voice : Hindi)

Milk is a common drink of our daily diet. But mostly time, it may have Urea, Formalin, Vanaspati, Starch and water as impurity. Packed milk from brands as well as milk purchased from milk-vendors can be adulterated so it is always better to check for them before consuming.

Water turns out to be the most common adulterant in milk. It reduces the nutritional value of milk. If contaminated, water poses a health risk to consumers.

How to check water adulteration in Milk by using lactometer :

A lactometer measures the density of milk. It tells the user how much water is in the milk that is being sampled. This is an instrument used to determine the richness of milk.

Lactometer : Measure the amount of water in the milk. A Lactometer is used to find out the amount of water in the milk. It works on the principle of specific gravity of milk. It consists of a Test-Tube and a Meter Bulb.

Using this instrument is very simple. Put some milk in the test-tube. Dip the meter bulb in it, the bulb going in first. You will notice that the meter bulb floats. The reading on the meter indicates how pure/impure your milk is.

The deeper the bulb sinks, the more dilute/impure the milk. If the reading is at the red mark, it shows that the milk is rich and pure.

Milk is one of the most important ingredients for children's overall development, it is essential for adult health as well. Milk is also widely used in food item like desserts, baking, tea and coffee etc.

Most of the commonly used adulterant for milk includes Detergent, White Paint, Caustic Soda, Refined Oil and glucose.

The most common reason for milk adulteration is the difference between demand and supply of milk. In order to meet the demand, the suppliers usually adulterate the milk and increase the quantity.

The adulterants like Salt, Detergents and glucose add to the thickness and viscosity of the milk while starch prevents curdling of milk.

These adulterants are hazardous and cause irreversible damage to the human body.

The detergents in milk caused food poisoning and gastrointestinal complications. The other synthetic compounds cause impairments, heart problems and cancer.

Due to lack of hygiene in milk handling and packaging, detergents (used during cleaning operations) are not washed properly and find their way into the milk. Other contaminants like urea, starch, glucose, formalin along with detergent are used as adulterants. These adulterants are used to increase the thickness and viscosity of the milk as well as to preserve it for a longer period.

Water turned out to be the most common adulterant in milk. It reduces the nutritional value of milk. If contaminated (with pesticides, heavy metals), water poses a health risk to consumers

Adulteration of water in milk is so common in India. But it is not much toxic to health as adulteration of drinking water is.

Water Adulteration Test in Milk without Lactometer :

1) Slip Test : To identify adulteration from water, a simple test is milk slip test. Run the drop of milk on smooth or polished surface. Pure milk leaves some residue or traces behind. However, milk mixed with water will simply flow out.
2) Reduction Test : Boil milk on slow heat for 2-3 hours till it solidifies and become hard (khoya). Rock solid, rough residue means the milk is adulterated while oily residue means its of good quality.
3) Checking for Synthetic Milk : Synthetic milk is made by mixing chemicals and things like soap in natural milk. Synthetic milk can be easily identified by bad taste. It feels soapy when rubbed and turns yellowish when heated.

Note :

1) Salt and detergents are added to adjust lactometer reading to add thickness to the milk.
2) Contaminate milk can be countered by ensuring proper sanitation and hygiene at all processing stages as well as by boiling and pasteurizing milk properly.
3) Nitrogenous compounds are added to artificially enhance the taste of protein in milk.
4) Synthetic milk turns yellowish on heating. With some experience, one can easily make out whether it is pure natural milk or a synthetic liquid sold as milk.
5) One of the most common form of adulteration in milk is mixing of urea as it does not changes the taste and is little difficult to detect.

Consideration

1) Make sure you boil the milk on slow flame till boiling point. Avoid re-boiling milk as it brings down the nutritional value of milk.
2) While the easiest way to adulterate milk is by adding water, reagents and prohibited neutralisers like hydrated lime, sodium hydroxide, sodium carbonate or sodium bicarbonate are added to milk to prevent spoilage.
3) One really can not do anything when it comes to the packed pasteurized milk. Such products undergo a series of processes and it is hard to trace the point of adulteration.
4) Since the adulteration techniques have advanced these days so it is very difficult to identify adulteration. You can not find any adulteration until you use some catalyst to check its purity.
5) There were 37 pure Indian breeds and due to foreign activist’s effort almost all the breeds are now extinguished with only few breeds left.
6) Mixing water in milk is a common practice by local milkman. Having harmful elements like Urea, Carbonates and Bicarbonates, salt, sugar, Hydrogen Peroxide, Neutralizers (NaHCO3, Na2 CO3, NaOH, Ca(OH)2 etc.), sodium chloride, etc. added to our everyday drink is completely unacceptable.

To stop milk adulteration near your diary, you should do research and keep an eye. Visit your dairy periodically and keep a strict watch.

In future, we will have a GPS-based technology that could be used to track the exact location where the milk supplied in the cold chain has been tampered with so it will help to stop milk adulteration in packaged milk.

In Hindi :

सिर्फ भारत ही एक ऐसा देश है जिसमे सबको पता है कि हरेक चीज़ में गड़बड़ हैं। फिर भी लोग मज़े में जी रहे हैं। न कोई आवाज़ उडाता न कोई प्रदशन करता है।

बस जी रहे लाचार बन कर। बस इंतज़ार कर रहे हैं अपने बीमार होने का। हर घर में आपको कैंसर के रोगी मिल जायेंगे। न जाने कितने लोगो की जान जा रही है कैंसर से रोज़।

फिर भी हम बैठे मूक दर्शक बन कर। कोई आवाज़ नही कोई उफ़ नही। बस इंतज़ार कर रहे खुद के बीमार होने तक।

आप कितना भी कमालों, आप कभी स्वस्थ नही रह सकते जब तक आपका खाना शुद्ध न हो। फल सब्जी में pesticides का जहर हैं। दूध या तो नकली हैं नही तो उसमें आपको फीमेल हॉर्मोन्स जरूर मिलेंगे। जिससे लड़को और लड़कियों का हॉर्मोन्स सतुंलन बिगड़ रहा हैं।

बस ऐसी ही स्वाथीपन के कारण हमने 1000 साल गुलामी झेलीं। और अब भी हममें लालच और स्वथीपन कूट कूट के भरा हैं।

धर्मितकता तो बस दिखावा भर हैं। जागो, कहि देर न हो जाये। सरकार से मिलावट के खिलाफ सख्त कानून की मांग रखों।

अगर कुछ नही कर सकते तो बस इस वीडियो को देखें, और लोगों को लगतार भेजते रहे। 🙏🏻🙏🏻🙏🏻

जय हिंद

Natural and Herbal Diets for Diabetes (Complete Guidance) (Hindi) (1080p...

2014-08-12T09:19:00.002-07:00

An unhealthy lifestyle can cause many diseases. So it is better to avoid a diet high in fat, salt and refined oil, carbohydrates, smoking, excess consumption of alcohol and high stress levels.

Diabetes is a chronic disorder of carbohydrate, fat and protein metabolism characterized by increased fasting and post blood sugar levels.

Studies conducted in India shown that not only is the prevalence of diabetes high but also that it is increasing rapidly in the urban population. It is estimated that there are approximately 33 million adults with diabetes in India.

Diabetes mellitus is a complex metabolic disorder resulting from either insulin insufficiency or insulin dysfunction.

Patients suffering from diabetes Type II are unable to respond to insulin and can be treated with dietary changes, exercise and medication.

Symptoms for diabetes Type II may include :

high levels of sugar in the blood;
unusual thirst;
frequent urination;
extreme hunger and loss of weight;
blurred vision;
nausea and vomiting;
extreme weakness and tiredness;
irritability, mood changes etc.

Natural Treatment for Diabetes Type II :

Bitter gourd is highly recommended as an alternative treatment for diabetes mellitus. If raw bitter gourd is available, diabetic people can eat it raw, blend it into a juice, or add it to their favorite salads and soups.
Soak a few seeds (1/4 tsps) of methi in water overnight, In the morning, gulp down the methi along with the water.
Jamun fruit is considered as an effective medicine for diabetes considering its effect on pancreas. The seeds too can be dried, powdered and had with water twice a day. The leaves of the Jamun tree are useful in reducing the sugar levels. 100 grams of this fruit consumed per day can do wonders to the blood glucose levels.
Gooseberry/amla juice too cuts the blood sugar levels.
Neem has anti-diabetic properties as well. It has been found to reduce insulin requirements by up to 50%.
Basil leaves bring about a significant reduction in the blood glucose level. It is recommended to extract the juice from the Basil leaves and consume it.
Lady's Finger helps to slow down the absorption of glucose from the intestine. You can soak one lady's finger slit in the middle in a glass of water overnight and consume it on an empty stomach.
Beans help to slow down the digestion process thereby preventing the rise in blood glucose level.
Papaya has natural blood sugar controlling capability that helps to control diabetes so it is recommended to consume papaya on a daily basis.
Cinnamon has beneficial anti-diabetic properties. It is recommended to take half spoon of cinnamon powder everyday.
Fig leaves can be directly chewed on an empty stomach, or the leaves can be boiled in water and the water can be drunk like tea.

Food Adulteration in India

2014-05-20T01:57:00.001-07:00

Food adulteration is a growing problem in India, with rampant instances of adulteration of even essential food items such as milk, ghee and spices.

Misbranding is another malpractice where manufacturers, in a bid to popularize their products and boost profits, package their products in a way that they resemble an existing popular product.

Making false promises on the product package or on advertisements also amount to misbranding.

To avoid such malpractice, consumers must be aware of their rights and understand the provisions of Food Adulteration Act, 1954, that has strict punishments for offenders.

Lack of awareness amongst consumers is a major contributor to this growing problem.

Milk Adulteration in India

2014-05-19T20:55:00.000-07:00

The results of survey on milk by the Food Safety and Standards Authority of India (FSSAI) reveal that most Indians are consuming detergents and other contaminants through milk.

70 per cent milk samples collected across the country by food safety authority did not conform to standards.

Due to lack of hygiene and sanitation in milk handling and packaging, detergents (used during cleaning operations) are not washed properly and find their way into the milk.

Other contaminants like urea, starch, glucose, formalin along with detergent are used as adulterants. These adulterants are used to increase the thickness and viscosity of the milk as well as to preserve it for a longer period.

The consumption of milk with detergents is hazardous to health. About eight per cent samples were found to have detergents.

The most common reason for milk adulteration is the difference between demand and supply of milk. In order to meet the demand, the suppliers usually adulterate the milk and increase the quantity.

The highest sample of milk has low Solid Not Fat (SNF) and this was due to dilution of milk with water. The higher the SNF, the better is the quality of milk.

The adulterants like salt, detergents and glucose add to the thickness and viscosity of the milk, while starch prevents curdling of milk.

These adulterants are hazardous and cause irreversible damage to the human organs. The detergents in milk caused food poisoning and gastrointestinal complications. The other synthetic compounds cause impairments, heart problems, cancer and even death. The immediate effect of drinking adulterated milk with urea, caustic soda and formalin is gastroenteritis but the long term effects are known to be far more serious.

Water turned out to be the most common adulterant in milk. It reduces the nutritional value of milk. If contaminated (with pesticides, heavy metals), water poses a health risk to consumers.

Source of Vitamin B12

2014-01-23T20:03:00.000-08:00

Source of Vitamin B12

Cyanocobalamin is a plant-based source of B12, which is added to soymilk, vegan vitamins and found naturally in spirulina.
Cow Milk provides the B12 nutritional requirements of human body.

Some bodies are better at retaining B12 than others. The individual body has varying ability to absorb Vitamin B 12. Absorption of vitamin B12 adversely affected by these conditions :

Lack of intrinsic factor, a glycoprotein secreted by the stomach. This condition is present in pernicious anemia.
Poorly functioning terminal ileum (this refers to receptors in the small intestine).
Part of the stomach surgically removed.
Inadequate digestive enzymes and gastric acid.
Impaired liver and/or pancreatic function: Liver stores B12, and secretes it in bile. The pancreas is part of the end stage of absorption.
Old Age : Absorption of Vitamin B12 tends to decrease as you age. B12 is a factor in conditions normally associated with aging, which respond to supplements.
B-vitamins can make a great difference for an impacted system (long-term exposure to modern living, process foods, no sunlight, chemicals, stress etc.). Which if they accumulate cannot absorb the nutrition anymore? However, at the same time a young system or a cleansed body will absorb the nutrition again.

This young science bases a lot of its research on already 'ill bodies' how they react. That is why western medicine does not heal but surpress pain (far from removing the cause) - it has its place on structural illnesses - broken bones, eye laser etc. - but the subtle causes are induced over time through nutrition and emotional imbalances. And nutrition can remove them again - Food is medicine! 'Young Science' has good pointers but will not replace the 'old science of a holistic long-term view like Ayurveda, Chinese medicine etc. which is based on our entire being, body, soul and spirit' or ultimately to learn to follow your intuition.

As for what constitutes a "scientific option," nutrition is a remarkably young field. Scientists change their mind constantly about what's good, what's bad, and what's essential for the body. Nutrition as a field seldom touches the importance of phytonutrients and dietary carcinogens, either. While it's fine to mention "scientific options," it's best to note that there are many possibilities. The American Dietetics Association, for instance, has finally mentioned that a vegan diet can satisfy all nutritional requirements when properly followed including B12 requirements.

Milk Urea Detection Kit for On-Site Testing of Milk ~ Dr Gulshan Narang (English) (720p HD)

2013-08-27T13:52:00.000-07:00

Watch out brief demonstration of Urea Kit for On-Site Testing of adulterated milk by Dr Gulshan Narang (D.I.O, Veterinary Public Health and Epidemiology, LLR UVAS) carried out at Toxicological D. I. Lab of Veterinary Public Health and Epidemiology Department of LLR UVAS Hisar.

To get more profits, some milkman prepared synthetic milk which is very cheap and sold at the rate of natural milk. Synthetic milk consists of vegetable fat, detergent powder and urea mixed in water containing salt. This milk is similar to natural milk in colour, fat content, smell, taste and specific gravity. Around 1.0 percent urea is added to make up normal protein levels of the synthetic milk.

Consumption of synthetic milk or its product like urea can damages liver, heart and kidneys and also causes swelling of limbs and impaired vision.

There was a need for rapid tests for the detection of urea in the milk to prevent the adverse health hazards to common man.

Dr Gulshan Narang and Dr R. S. Khokhar of the Veterinary Public Health and Epidemiology, CoVS, LLR UVAS has developed a field spot test to detect urea in milk.

The principle of test is that urea reacts with the indicator giving a colored reaction which can be visualized within a minute.

Usually 0.9 to 1.0 percent urea is added for making synthetic milk. Urea is added to make the protein content and increasing the SNF content of the milk. Without addition of urea the protein levels of the milk can not be achieved.

Procedure

Put a drop of indicator solution A on the filter paper and let it absorb.
Put a drop of the test milk sample on the indicator drop.

If our test milk develop immediately yellow colour around the milk drop, it means our simple is mixed with Urea. That sample is contaminated with the Urea.

The Milk Urea Detection Kit is easily available for common man at Kisan Seva Kendra, HAU CCS Gate No.4 (Hisar, Haryana)

If any Person wants to initiate the commercial production of Urea Kit, He can Contact Dr N. K. Kakker of Business Planning and Development (Veterinary Products) Unit of LLR UVAS, Hisar for getting license of this kit for specific period of years.

The business person can improved the urea kit by providing other solution for detecting soda, starch and detergents in the milk sample.

Milk Urea Detection Kit for On-Site Testing of Milk ~ Dr Gulshan Narang (Hindi) (720p HD)

2013-08-27T13:49:00.001-07:00

Consumption of synthetic milk or its product like urea can damages liver, heart and kidneys and also causes swelling of limbs and impaired vision.

There was a need for rapid tests for the detection of urea in the milk to prevent the adverse health hazards to common man.

Dr Gulshan Narang and Dr R. S. Khokhar of the Veterinary Public Health and Epidemiology, CoVS, LLR UVAS has developed a field spot test to detect urea in milk.

The principle of test is that urea reacts with the indicator giving a colored reaction which can be visualized within a minute.

Procedure

Put a drop of indicator solution A on the filter paper and let it absorb.
Put a drop of the test milk sample on the indicator drop.

If our test milk develop immediately yellow colour around the milk drop, it means our simple is mixed with Urea. That sample is contaminated with the Urea.

The Milk Urea Detection Kit is easily available for common man at Kisan Seva Kendra, HAU CCS Gate No.4 (Hisar, Haryana)

The business person can improved the urea kit by providing other solution for detecting soda, starch and detergents in the milk sample.

Processing of Barley

2012-04-01T20:56:00.001-07:00

Introduction

Barley is one of the world’s oldest domesticated crops and competes with wheat for the honor of being the first wild plant form through under cultivation. Barley (Hordeum vulgare) is the world’s fourth most important cereal after wheat, rice and maize.

Barley is one excellent source of B-complex vitamins and minerals. Like other cereals, barley is also considered nutritionally poor due to low content of essential amino acids like lysine and threonine. However, breeders have discovered high lysine barley genotypes, which indicate the scope of nutritional improvement in this crop.

Barley genotypes have been classified as hull less and hulled ones. Barley and oats are unique among cereals, containing relatively high concentration of the mixed linked (1-3), (1-4), b-D glucans (b-glucans). Hulled barley contains 3-7 per cent b glucans while hull less may have as much as 16 per cent b-glucans.

Classification

Genus - Hordeum
Tribe - Triticeae
Subfamily- Festucoidese
Family - Gramineae

Barley is a grass of the family Gramineae, subfamily Festucoideae, tribe Triticeae and genus Hordeum.

Structure

a. Plant : Barley has overlapping auricles compared to wheat (smaller non-overlapping auricle) and oats (rudimentary auricles), which are readily distinguished at the seedling stage.

b. Spike : The spike is made up of spikelets with three florets attached to each of the nodes of the rachis. Two sowed barleys have one, fertile florets, whereas six sowed barley have three. The flowers are arranged in spikelets on the head and are attached at nodes of central stem. The spikelet is composed of the male and female flower parts enclosed within the lemma and palea. The rochilla is attached to the germ end of the kernel and lies in the furrow of the palea.

c. Kernel : The mature kernel is composed of the hulls (lemma and plea) enclosing the caryopsis and of the rachilla. In most varieties, the hulls are cemented to the caryopsis and make up a part of the threshed kernel.

In nobed or hull less barleys, the kernel threshes free as it does in wheat. The kernel dry weight is made up of approximately the following percentages of tissue; husk and pericarp 10% aburone and associated testa pigment strands and some nuclear tissue, 14%, starchy endosperm and nuclear remains in sheaf cell region, 73%, embryo, 3%.

Classification of Cultivated Species :

Plants of the genus Hordeum of the grass family Gramineae, have simple species. The cultivated types of barley and the two most closely related wild forms are included in the section Cerealia. Wiebe and Reid (1961) classified cultivated barleys into three species on the basis of brittleness of the rachis and number of kernel rows on the spike. They also gave detailed descriptions of taxonomic characteristic for growth characteristics of varieties commonly grown at the time.

Most of the cultivated barley have been classified into the two groups, H. vulgare L., the six sowed barleys, and H. distichum L., the two sowed types.

Two Sowed Types (Hordeum spontaneum C. Koch, Hordeum agriocrithon Aberg) : It was considered to be the progenitor of cultivated six row barleys. This barley has a tough rachis and is not found in the wild away from areas of cultivated barleys. In the common two-rowed group, the lateral florets are sterile and greatly reduced. Only, one row of kernels develops on each side of the spikes. The kernels are all symmetrical and more uniform in size than the six-row barley, but the kernels that develop at the base and at the tip of the spike are often somewhat smaller than those in the center.

Two Rowed Barleys : Three kernels develop at each rachis node. The median kernel is slightly larger than the lateral kernels on each side and is symmetrical in shape. The two lateral kernels are twisted and the twist is more pronounced at the attachment end of the kernels.

Production of Barley :

The world area under barley cultivation has been steadily increasing. The production increased from 83 million tones in 1961-62 to 132 million tones in 1971-72 and to 162 million tones in 1980. The chief barley producing countries in the world are the

USSR

USA

and

Canada

India

, barley is grown mostly in the northern part of the country. The area under cultivation was 0.72 million hectares in 1951-52 which rose to 1.75 million hectares in 1980, which a production of 1.6 million tones. The yield is the order of 7.5 to 9.0 quintals per hectares as against a world average of 19.5. In

India

, production is largely confined to Utter Pradesh, Punjab and Haryana but however it can be grown anywhere the wheat can be. In Haryana, barley crops cover 58000 hectares of land area and total yield is 160,000 tonnes.

Chemical Composition of Barley :

Barley grain is rich in starch and sugars relatively poor in protein, and every low in fate. The husk (lemma and palea) is mostly composed of lignin, pentosans, mannan, uronic acids, hemicelluloses and cellulose fibres. Silica is present in the outer walls of the husk and the awns contain large amounts of silica. The paricarp lacks lignin. The testa contains crude cellulose and pigment strands of alpha waxes, which are a barrier for chemical substances and microbes polyphenols which may complex with proteins are abundantly in the pericarp, testa and aleurone layer. The aleurone has thick cell walls composed of arabinoxylans and has aleurone grains of protein and phytic acid, pherosomes rich in fat and abundant minerals. The subaleurone layer of the endosperm is composed of about 8.5-8.9% starch enclosed in cell walls. b-glucans make up 75% of the cell wall and the rest is arabinonxylons. The embryo consists of about 7% cellulose, 14-17% lipids, 14-15 % sucrose, 5-10 % raffinose, 5-10% ash and 34% protein. The cell wall of the embryo contains uronic acids, pectin and hemicellulose.

A. Carbohydrates

(i) Starch : Starch is a polysaccharide, µ-glucan, and can be divided into straight chain amylose and branched chain amylopectin. The starch granules in the barley endosperm are laid down within amyloplasts and fall into two size groups 1.7-2.5mm and 22.5-47.5mm. These starch grains contain traces of lipids, minerals, proteins and nucleotides. The starch is synthesized in plastids. The “disatatie” enzymes responsible for degrading the starch in germination are phosphorylase, µ-glucosidase, µ-amylase, b-amylase, debranching enzymes and transglucosylase. In normal barleys the ratio of amylose to amylopectin is about 1:3, in high amylose glacier about 1:1, and waxy barley is 97-100% amylopectin.

Barley starch has A and B granules similar to those making up wheat starch. The smallest granules (<2.7 microns) constitute about 74% of the total, the largest (>13.6 microns) about 9.4% and those of intermediate size about 16.6%. The larger starch granules of barley have a higher amylopectin percentage and a lower gelatinization temperature than the smaller granules.

(ii) Soluble Sugars : Glucose and fructose are found free and in combination, whereas other monosaccharide are polymerized as oligosaccharides, polysaccharides, glycosides, glycolipids and glycoproteins. Soluble sugar content of normal barley is about 2-3%, hullless barleys 2-4%, high lysine barleys 2-6% and high sugar barleys 7-13%. The total sugars and reducing sugars declines from anthesis to maturity, whereas non reducing sugars are constant in amount during plant growth. The major sugar of living tissues of barley is sucrose.

(iii) Non Starch Polysaccharides : Briggs defines these polysaccharides in barley as ‘pectin fractions’ or Hemicellulosic materials, which are then divided into gums of soluble in hot water and hemicellulose if soluble in alkali. The material removing after delignification and removal of gums are ‘hemicellulose’. Endosperm gums consists of b-glucan and an arabinoxylan. Barley, like oats has a relatively high b-glucan content and barley cultivars of the waxy starch type consistently have greater b-glucan concentration (about 50 % more than standard barleys). Some of the b-glucan of very large molecular weight are not water extractable and cannot be considered gums, though they are part of the dietary fiber content. The small amount of cellulose which is present in the grain (about 4 to 5%) is located mainly in the cell walls of the aleurone-testa tissues. Fructosans can be detected during the ripening of barley, the final level being about 0.5 to 1%.

B. Protein :

The two major groups of storage proteins in barley are the glutelins and the protamines, present at levels of around 4% each, with somewhat more glutelin than protamine (hordein). The limiting amino acids in barley protein are lysine followed by methionine, threonine, and tryptophan. In barley, the albumins and globulins (soft soluble) which are rich in lysine (5-7%) and threonine, are mainly metabolic proteins. The prolamines are the major shortage proteins of the endosperm and are low in lysine (<2%). The glutelins also found in the endosperm, are associated with found structural proteins of the membranes and are about 4% lysine. Some protamines (hordien) are also present in the protein, bodies of the aleurone cells. The albumins and globulins include the enzymes, they are found mainly in the embryo and aleurone.

The content of peptides and free amino acids in ungerminated barley is low, normally less than 0.2% of the grain.

Albumin - 10%
Globulin - 20%
Hordeins - 30%
Glutelins - 40%

C. Lipids :

Barley lipids content is low (2-3%) compared to maize and oats. Tryglycerides comprising 77.9% of barley lipids contain palmitic acid and the unsaturated fatty acids, oleic, linoleic (principle one of barley kernel) and linolenic. The barley kernel also contains diglycerides, free sterols, free fatty acids and sterol, esters and hydrocarbons. Most of the lipids are in the endosperm (77%), embryo (18%) and hull (5%). The fat content of a developing plant increased and then may decrease slightly. About 78.2% of the total is neutral lipid, 7.3% glycolipid and 14.5% phospholipids. The fat content of normal covered, normal hull-less, high sugar and high lysine barley range in percentage from 1.9 to 2.4, 2.4 to 3.9 and 4.4 to 7.3 and 2.9 to 5.8, respectively. Low levels of waxes, free sterols alkyl resorcinol, carotenoids, nonthophylls, and tocopherols have been reported. Over 4% of total lipid occurs as linolenic acid. Less than about 1% of stearic, palmitoleic and myristic are typically present.

D. Vitamins :

Barley is and excellent source of the vitamins thiamine (B₁), pyridoxine (B₆), riboflavin (B₂) and pantothenic acid. It is also quite high in niacin. Vitamin E is present in the as a mixture of tocopherols which is present found at levels of about 6 to 45 mg per gram of oil. Some biotin and folacin are also present but carotenes or vitamin A, B₁₂ or D are found in ungerminated grains. The description of vitamin contents are as follow:

Choline : 0.9 to 2.2 mg
Thiamine : 1 to 16 mg
Riboflavin : 0.8 to 3.7 mg
Nicotinic Acid : 47 to 147 mg
Pentothenic : 3.7 to 4.4 mg

(As Calcium Salt)

Biotin : 0.05 to 0.1 mg
Inositol : 1.4 to 3.2 mg
Pyridoxin : 2.7 to 11 mg

Embryo scutellum and aleurone contain more vitamins than the other tissues.

E. Minerals :

The distribution of minerals is uneven throughout the kernel and the rachis (5-14%) and owns (17-38%) contain a large portion of the minerals. The ash content of barley ranges from 2.2 to 3.9%. The phytic/nonphytic phosphorus ratio of barley was about 2 in barley compared to 3 in wheat and oat and 13 in rye. These ratios are meaningful because phytic acid decreases the availability of certain minerals. In the whole kernel of barley the minerals present in greatest amount are phosphorus (2.97 g/kg), potassium (4.39 g/kg) and magnesium (1.29 g/kg). Calcium and sodium are found in much lower levels 0.257 and 0.138 g/kg, respectively. Still lower, but significant quantities of iron, zinc, magnesium, and aluminum are present 28, 23 and 10 micrograms per kg, respectively. Traces of copper and molybdenum can found.

F. Phenolic Compounds :

In plants the phenolic compounds can be divided into benzoic acids, cinnamic acids, terpenoids, and flavonoids. Barley contain a wide range of phenolic compounds in one form or another ranging from free and combined tyrosine, tyramine and derivatives, phenolic acids, esters and glycosides and numerous other phenols though lignons and substance related to lignons. Phenolic compounds may also inhibit nutrient utilization.

Milling of Barley

Barley is millet to make blocked barley, pearl barley, barley grots, barley flakes and barley flour for human consumption. Removal of the hull or husk of barley, which is largely indigestible is and important part of the milling process.

Intrinsic qualities : The milling is done in barley to achieve :

1. Absence of sprouting.

2. Absence of discolouration due to weathering.

3. Freedom from fungal attack and insect infestation or damage.

4. Soundness of appearance.

5. Absence of undesirable aroma or flavour.

The harder types of barley is best for milling purposes because the hull and bran can easily be removed from endosperm by superficial abrasion and yielding particle will retain the shape of the whole grain. The softer grains are not better because they would tend to fragments, leading to a reduction in the yield of first quality products.

Barley for milling should have as low as hull intent as possible. The presence of damaged grains lowers the quality of milling barley. Such grains frequently reveal areas of exposed endosperm where fungal attack may occur leading to discolouration and intrigues discoloured particles to the finished products. Thin grains also lower the milling quality with a higher hull content than normal they make a small contribution to the yield of milled products.

Operations : the sequence of operations in barley milling may be summarized as follows.

1. Preliminary Cleaning : Barley is cleaned on machines similar to those used for wheat cleaning, viz. milling separators, drier cylinders or indented dishes, and aspirators. The sizes of sieve aspirators and indents are modified for the comparatively larger size of barley grains.

2. Conditioning : Conditioning consists in adjustment of moisture content to about 15% by drying or damping and resting for 24 hour.

3. Bleaching : Barley is used to bleach with moisture and sulphur dioxide. Blocked barley is fed into a vertical earthenware cylinder. Into which steam and sulphur dioxide are injected. The quantities used are 1-2% of moisture and about 0.04% of sulphur dioxide and solution of sulphurous acid (H₂SO₃) or of sodium disulphide (NaHSO₃) can be. The treatment take about 20-30 min time, after that the barley is binned for 12-24 hour for the bleaching to take effect. Excessive quantities of sulphur residues in the final product should be avoided.

4. Blocking and Pealing : Both blocking and pearling of barley are abrasive scouring processes differing from each other merely in degree of removal of the superficial layers of the grain batch machines or the rate of throughput in continuous working machine.

5. Aspiration : Aspiration of the pearled grain to removes the abraded portions and cutting of blocked barley into portions known as grits and it is similar to those methods done for aspiration of oatmeal. In

Germany

, the blocked barley is first cut into grits, the grits graded by size and then sounded in the pearling machine.

6. Polishing : The pearl barley is polished on machines similar to those used for pearling but equipped with stones made of hard white sandstone instead of emery composition. The average yield of barley is 67% of the whole barley.

7. Steam Cooking and Flaking : Barley flakes are made from pearl barley by steaming and flaking on large diameter smooth rolls.

8. Drying : The flakes are dried to about 10.5% moisture content before packing. Barley flakes are made from pearled barley has been used as flavouring ingredients in specially breads in the

USA

Pearl barley is used for sups and dressings and for the manufacture of puffed barley, a read to eat breakfast cereal. Pearl barley blocking removes part of the husk, this process must be accomplished with the minimum of injury to the kernels. The pearling carried out in two stages, removes the remainder of the husk and part of the endosperm. The three processes remove about 5%, 15% and 11%, respectively to yield a final product representing about 67% of the grain.

Three types of blocking and pearling machine are in general use :

(i) A fetch machine consisting of a large circular stone, faced with energy cements composition and rotating on a horizontal axis within a perforated metal cage.

(ii) A continuous working machine consisting of a rotator faced with absorsive material rotating on a horizontal axis within a semicircular stator lined with the same material, the distance between rotor and stator being adjustable.

(iii) A continuous working machine comprising a pile of small circular stones rotating on a vertical axis within a metal sleeve. The annular space between the stones and the sleeve occupied by the barley being strongly aspirated. The barley bolls between the rotator and the stationary part of each machine in bouncing from one surface to the other the husk is split or subbed off. The degree of treatments is governed by the abrasiveness of the stone flung by the distance between rotor, and station and by the time of treatment in is also a starting material for the manufacture of barley flour. Milled barley are also used for extruded food snacks as croutons and salad dressing as crunches for nut substitutes.

Barley Flour

Barley flour is milled from pearl barley, blocked barley or unpearled hull less barley. Optimum tempering conditions are 13% moisture content for 48 hour for pearl barley, 14% moisture content for 48 hour for unpearled hull less barley. The milling system uses solar mills with blunted and smooth rolls and plansitfers.

When blocked barley or whole barley is used for milling barley flour, due allowance must be made for the greatly increased quantity of by products, which would otherwise hope the system. Barley flour is also a by products of the cutting, pearling and polishing processes.

Barley Types	Extraction Rate
Pearl barley	82%
Original whole grain	55%
Blocked barley	59%

A blend of hull less barley and wheat can also be milled at the ratio of 10:90 to 20:80. When barley flour was blended with wheat flour in ratio of 10:90 to 30:70, bread characteristics were better with hull less barley flour than with hulled barley flour, but bread quality deteriorated as proportion of barley flour increased.

Barley flour is used in the manufacture of flat bread for infant food and for food specialties. It is also a component of composite flours used for making yeast raised bread.

Pre gelatinized barley flour which has high absorbent properties provides a good binder and thickener. Combining pre gelatinized barley flour with barley crunch makes barley breading.

The coarse by products from the blocking process are fragmented on a chamber mill and the ground product combined with the residues from the two peeling operations for use as animal feed.

Malted Barley Flour

Barley malt is ground or milled to make malted barley flour. Malt flour is used as a high diastatic supplement for bread flours, which are low in materials diastatic activity, as a flavour supplement in malt loaves and for various other food products.

Air Classification : Malted barley flour can be our classified to yield protein rich and protein poor fractions. The former used in the food industry, while the later is used to make unique beer.

Other products derived from malt include kibbled malt, malt extract and cereal syrups. The major food uses for malt products and cereal syrups are in bread, biscuits, crackers, crisp breads, breakfast cereals, infant and invalid foods, matted food drinks, pickles and sauces, sugar confectionary and vinegar.

Molting

Molting is a controlled natural process rather than a manufacturing operation. Essentially barley kernels are allowed to grow under precisely defined conditions in order to bring about specific, desirable changes in the physical and chemical properties of the kernel. Growth is then stopped by removal of water. Flavour components are developed by gently heating and curing the malt.

Finished malt resembles barley, but only superficially. Within the kernel, natural enzymes formed and stimulated by controlled moisture, aeration and temperature have:

1. Broken down cell wall material in the endosperm,

2. Rendered some of the protein soluble in water,

3. Started to degrade some of the starch granules fermentable sugars.

Barley is cleaned, sized, segregated by variety and protein content and stored for several months to break any dormancy. The amount of water-soluble extract obtained from malt is dependent to a large extent on the amount of starch in the kernel. From this extract, brewers produce beer. Low protein (13% dry basis or lower), plump kernels have a higher proportion of starch and other factors being equal produce a higher quality brewer’s malt.

The following steps are involved :-

1. Cleaning and Grading : On intake, barley is cleaned to remove dust, chaff, weed seeds, thin barley and other grains. Cleaned barley is graded according to size plump and medium grades of barley, retained in sieves with slots 2.5, 2.4, 2.2 and 2.0 mm wide or 2.2 mm sieve is too thin for malting and is sold as feed.

2. Steeping : Growth is initiated by the absorption of water into the kernel in conical bottomed steep tanks. Water at 12-16⁰C and air, respectively are provided to barley over a period of 40-48 hour. Water enters the embryo through the micropyle, a small opening, until the moisture content of the kernels rises to 44 to 46%. The water is changed every 6-8 hour and is never recycled. Molt houses create a significant volume of effluent with a high BOD. Compressed air bubbled through the steep agitates the barley to ensure all surfaces are washed.

Gibberellins, plant hormones, are synthesized by the embryo and diffuse to the aleurone layer of the barley kernel. Here they stimulate the production of the hydrolytic enzymes capable of degrading barley starch granules, protein and nucleic acids. Enzyme production also takes place in the embryo.

Later aerations remove the carbon dioxide from as a respiratory product of initial growth

3. Germination : From the steep tank, the barley falls by gravity or is gently conveyed to the germination vessel. Over a period of four days at 13-16⁰C and 100% humidity the barley grows. The bed is gently turned by machine to prevent the soot lets from malting and to promote uniform growth throughout the bed. Using large volumes of air and water sprays, the temperature is controlled and carbon dioxide removed. Germination is considered complete when the endosperm is fully modified which means:

(i) The cell walls are largely dissolved to expose the starchy interiors of the cells.

(ii) Those catabolic enzymes are formed which will convert high molecular weight carbohydrates to low molecular weight carbohydrates and sugars.

(iii) Degradation of some proteins to soluble peptides has begun. These peptides will nourish yeast in the fermentation process; some will remain in the finished beer giving it mouth feed and tenure. Fully germinated barley is called green malt. Germination is carried out in drums on rotating floors, in salad in boxes or the wonder houfen system

4. Kilning : Kilning can be carried out in the same vessel as germination. To save energy, kilns are often arranged on two levels, one directly above the other. Initiate drying takes place in the upper kiln, using the residual moisture removing capacity in the warm air coming from the lower kiln. Air fully laden with moisture is then exhausted to the atmosphere.

To prevent denaturation of the enzymes required by the brewing process, green molt is gently dried. The drying air temperature is increased from 50⁰C through various levels to a final temperature around 80⁰C. Air forced through the fed gradually lowered the moisture content of the malt to 4%.

Later stages of kilning are referred to as the curing process, during which most of the flavour components of malt are generated. These are predominantly heat induced chemical compounds called maillard reaction products; they characteristically develop when amino acids and sugars are heated together. Following kilning the brittle rootlets are easily removed and role as a high protein (75% dry basis) feeds supplement for livestock.

The malt is stored, often for reversal weeks to regain homogeneity and equilibrium, prior to blending and shipment.

The yield of malt from barley is about 75% some typical losses consist of:

Cleanout from raw barley - 7-9%
Respiration during steeping and germination - 4-5%.
Drying (barley, 13.3%, malt 4%) - 9-10%
Malt rootlets and hulls - 3-4%

5. Malt Analysis and Shipment : Control of all aspects of the steeping, germinating, and kilning process must be reliable and precise. Variances as small as 1% in the moisture level or 1⁰C in the temperature have a significant effect on the analytical values of the final malt.

Use of Malt : Special malts such as caramel, black, amber roasted, and Munich malts impart colour and additive flavour to beer. They are produced by various degrees of roasting, to the concomitant detriment of the enzymes. Peat malt has the savor of peat smokes. Crystal malt is green malt rapidly heated. The interior is glassy and the taste is luscious.

Distiller’s malt with its high enzyme activity and less emphasis on flavour is produced by kilning at low temperatures. Hopped malt extracts are used in specially breweries and home brewing kits.

Other uses for malt are in baking, confectionary and breakfast foods.

Antimicrobial and Their Application in Foods

2012-01-21T20:23:00.000-08:00

Antimicrobials will undoubtedly continue to be needed to provide the food supply that will be demanded in the future. The global economy in which we live will result will be demanded in the future. The global economy in which we live will result in foods being transported throughout the world. If foods are arriving in the condition expected, preservatives will be needed. Many chemical compound, either present naturally or formed during processing or legally added as ingredients, are capable of killing microorganisms or controlling their growth in foods. They are designated as antimicrobial inhibitors. A preservative is defined as any substance, which is capable of inhibiting, retarding, or arresting the growth of microorganism, of any deterioration of food due to microorganism or of masking the evidence of any such deterioration. Antimicrobial compound add to products during manufacturing process to reduce bacterial or fungal growth.

According to PFA Act, (1951)

A substance which when added to food is a capable of inhibiting, retarding, or arresting the process of fermentation, acidification or other decomposition of food.

Antimicrobial food additives are

Ø An efficient

Ø Cost effective

Ø Only effective way to control fungal growth in foods.

Occurrence

Ø Naturally occurring in certain foods

Ø Added to foods during processing.

Classified according to quantity used for preservation of the foods.

Class I - More than 0.5 %

Ø Common salt

Ø Sugar

Ø Dextrose

Ø Glucose syrup

Ø Wood smoke

Ø Spices

Ø Vinegar or acetic acid

Ø Honey

Class II : Less than 0.5%

§ Benzoic acid including its salts

§ Sulphurous acid including its salts

§ Nitrates or nitrities of sodium or potassium

§ Sorbic acid including its sodium, potassium andlactic acid and calcium, phosphate

§ Nisin

§ Sodium and calcium propionate

The ideal antimicrobial preservative is :

Ø Have a wide range of antimicrobial activity.

Ø Nontoxic to human beings or animals.

Ø Economical.

Ø No effect on the flavour, taste, or aroma of the original food.

Ø Not encourage the development of resistant strains

Ø Kill rather than inhibit microorganism.

Mechanism of microbial inhibitors :

Ø By interfering with the genetic mechanism of cell division or interference with cell membrane permeability.

Ø Interference with the enzyme systems of the microbe by competing with the substrate for place on the active enzyme surface.

Ø By inhibition of biosynthesis of vitamins

Ø By the formation of complexes with heavy metal ions.

Benzoic Acid

Ø Also called phenylformic acid or benzenecarboxylic acid

Ø Occur as colourless or white needless and its salt highly soluble in water

Ø Occurs in cranberries, prunes, plumes, cinnamon, ripe clove and also in apples, strawberries

Mechanism :

Undissociated molecules responsible for antimicrobial activity as it taken up by cells.

Interfering with the permeability of the microbial cell membrane.

General Effectiveness :

Most active against yeasts, bacteria, less active against molds

Effective pH : 2.5 to 4.5

Metabolism : Conjugated with glycine to produce hippuric acid which is excreted

Application : Carbonated, non carbonated beverages, purees, concentrate, Jams, Jellies, preserves, Pie filling, Salad dressings, Pickles, Olives, Relishes.

Parabens

Ø First described by Sabalitschka in 1924

Ø Alkyl esters of p-Hydroxybenzoic acid

Ø Stable in air and resistant to cold and heat

Ø Solubility increases from methyl to heptyl in ethanol

Ø More active against mold and yeasts than bacteria

Ø Effective pH- Below 7.0 the parabens are weakly effective

Application -

Carbonated beverages and other soft drinks - a ratio of 2 methy to 1 propyl used

Beer - 12 ppm of n heptyl ester of p hydroxybezoic acid

Baked Goods – Used in fruit product, flavour extracts, pickles, olives, artificially sweetened James, jellies and preserve.

Acetic Acid and Acetates

General Effectiveness : Most effective against yeasts and bacteria and less extent against molds. Diacetate effective against rope and mold in bread.

Effective pH : From 3.5 to 5.5

Application :

Meals : Pickled sausages and pigs feet. Vinegar packed sausages required minimum 3.6% acetic acid.

Bakery Products : High concentration required. However, Sodium diacetate used in small concentration in bread and rolls. Traditional concentration 0.4 part to 100 part of flour.

Acid tasting Products : Used in catsup, mayonnaise, pickles, salad dressing.

Propionic Acid and Propionates

History : Antimicrobial properties were noted in 1913.

Physical Property : It is corrosive acid with strong odour.

Effectiveness : More effective against moulds but not effective against yeasts and bacteria.

Effective pH : 5.0 or 6.0

Mechanism : Accumulates in cells

Inhibities the enzyme of metabolism

Competing with Alanine and other amino acids

Application :

Cheese : 8% Propionic Acid solution used in cheddar cheese

Butter : Propionate treated parchment wrappers provide protection

Bakery Products : Increase mold free life of bread by 8 days. Prevent rope formation in bread s even at pH level 6.0. Sodium salt used in cake and unleavened goods, and calcium salt in bread.

Sulfur Dioxide and Sulfites

Historical records indicates that burning of sulfur was used by ancient, Egyptians and Romans in connection with their wine making

Physical Property : A colourless, non flammable gas has a suffocating odour and effect.

Effective pH : As the pH decrease, the proportion of H₂SO₃ increase and the bisulfite (HSO₃^-) ion concentration decrease .

Action : A broad spectrum antimicrobial agents, inhibiting yeasts, moulds, and bacteria

Mechanism of microbial inhibition by Sulphur Dioxide :

1. Inhibiting carbohydrate metabolism

2. Reduction of bisulphate bond (S-S) in enzyme proteins.

3. Inhibition of respiratory mechanism by halting the reaction involving nicotinamide dianucleotide.

Application - In dehydrated fruits, and vegetables, fruit juices, syrups, concentrates, purees and in wine making industry.

Fruit juices, syrups, Concentrates, Purees- 350-600 ppm

Wines- During fermentation 50-100 ppm required

During bulk storage 50-75 ppm required.

Fruit and vegetables for dehydration

Fruits exposed to SO₂ at 43^oC to 49^o C

Vegetable dipped in solution of neutral Sulfites and Bisulfites

Apricot, peaches – 2000 ppm

Pears- 1000 ppm

Raisins 1500 ppm

Apples - 800 ppm

Carrot and potatoes 200 to 250 ppm

Meat and fishes- Help in eliminating black spot formation in shrimp.

Nitrates

Ø Nitrite salt soluble in water but not in ethanol

Ø Add directly or lipuid ingredient or produced by the action of nitrate reducing bacteria on a source of nitrate in the food

Ø Effective pH- 5.0-5.5

Ø 150-200 ppm of nitrate inhibit clostridia in canned comminuted and cured meat.

Hexamine

Ø Acts as a preservative by slow breakdown to formaldehyde.

Ø Used in canned fish and many other popular semi preserved specialties in Scandinavian countries and in the continent.

Dehydroacetic Acid

Ø Insoluble in water, but soluble in the sodium salt.

Ø Effective at all pH values and application is many perishable foods.

Ø Effective at low pH concentration.

Ø Used to control ripening in U.S.A.

Carbon Dioxide

Gas at ambient temperature and solidifies at –78.5 C^o.

Effective - Effective against mould, and gram negative psychotropic bacteria

Mechanism : By exclusion of oxygen

Acidification of the cell interior

Interference with cellular enzyme

Used : Evolved by meat products in gas permeable films.

In MAP for beef, pork, poultry , and other food product.

Hydrogen Peroxide

History : H2O2 used as first antimicrobials preservative by French chemist L. J. Thenard in 1818

Mechanism : > Antimicrobial effect is due to its oxidative properties.
> Bactericidal and sporicidal

Application : Increase keeping quality of milk, cheese milk, cultured buttermilk, sour cream, egg and fish products.

Fatty Acid Ester

Ø Certain fatty acid esters have antimicrobial activity in food.

Ø Most effective is Glyceryl Monolaurate (monolaurin).

Ø Effective against gram positive bacteria, molds, and yeasts.

Ø Less effective against Gram negative.

Ø Efficiency increase in presence of EDTA and inhibit Gram negative bacteria.

Glucose Oxidase

§ Produce hydrogen peroxide by catalyzing the oxidation of glucose to Gluconic Acid.

§ Present in honey responsible for production for H₂O₂ as an inhibitory agents.

§ Inhibit bacteria include acinetobacter, Bacillus cereus, Salmonella etc.

Lactoperoxidase System

Ø Molecular weight – 7,83,000 Daltion.

Ø Glycoprotein with one heme group and 9.9-10.2% carbohydrates.

Ø Present in raw milk, colostrums, saliva and other biological secretion.

Ø Form antimicrobial compound reacting with Pseudohalogen Thiocyanate and Hydrogen Peroxide.

Ø Disrupts cell function.

Ø Damage the sugar and amino acid transport system.

Ø Inhibits viruses, gram positive and gram negative bacteria, fungi.

Limitation :

Ø Adhere to surfaces such as glass.

Ø Inactivated by reducing compound and enzyme such as Horseradish Peroxidase.

Ø Enzymes competing for H₂O₂ can reduce the inhibitory activity of LPS.

Ø Inhibited by Suofhydryl containing compound (Cysteine) and by skim milk that received serve heat treatment.

Ovotransferrin

Ø Albumen constituent of egg white

Ø Have two iron binding sites each bound by anion

Ø Effective ph - 9.5

Ø Mechanism : functions by sequestering available ferric ion

Avidin

Chemical Nature : Water soluble Glycoprotein

Source : Egg albumin

Structure : Made up of four identical Polypetides subunits

Mechanism : > Bacteriostatic agent

> Binds biotin

Application : Pharmaceuticals

Conalbumin

Source : About 10-12% of the total egg white solids.

Mechanism :

Binding of iron
Retard the growth of microorganism
Extend the lag phase of growth
Decrease the rate of multiplication

Property : Sensitive to heat and 80% of the activity is lost with heating to 70-79^o C for 3 min.

Effectiveness : Gram positive are more effective than gram negative bacteria.

Indirect Antimicrobial

Compounds that are added to foods for purposes other than their antimicrobial effects.

Vanillic Acid : Vanillic Acid and its ester used in fruits, bread and cheese spreads.

Boric Acid

Ø Antimold

Ø Used in treating citrus products which are to be shipped as fresh.

Ø Application involve treating with 8% solution before Waxing.

Borax (Sodium Tetraborate) :

Used to wash vegetables, whole fruits such as oranges.

Phosphoric Acid :

Used in some soft drinks e.g. Cola.

Sugar

Mechanism : Make water unavailable to organisms and to their osmotic effect.

Application :

Sweetened condensed milk, fruit in syrups.
Requires about six times more Sucrose than NaCl.
Pies, Cakes is stable due to high concentrations of sugar.

Sodium Chloride

Mechanism :

Reduce water activity and create unfavorable condition for microbial growth.
Causes high osmotic pressure and hence plasmolysis of cells.
Dehydrate foods by drawing out moisture.
Ionizes to yield the chlorine ion.
Reduce the solubility of oxygen in the moisture.
Sanitizes the cell against carbon dioxide.
Interferes with the action of proteolytic enzymes.
Relatively low concentration stimulates microbial growth whereas high concentration inhibits growth.
Inhibit pathogenic bacteria, toxic producing fungi.

Flavouring Agents

> More antifungal than antibacterial.

> Non lactic, gram positive bacteria are most sensitive.

> Diacetyl is most effective flavouring agents.

Propylene Glycol

Ø Also called 1,2 propanediol.

Ø Prepared by propylene with chlorinated water to form the Chlorohydrin

Mechanism :

Reduce water activity.
Alters the permeability of the cell membrane.

Spices

Ø Whole spices are more effective than spice extracts.

Ø The antimicrobial activity of spices is due to presence of essential oils.

Ø Gram positive organism more sensitive than gram negative organism.

Ø Cinnamon, clove, and mustard are strong inhibitors while black pepper, red pepper and ginger are weak inhibitors.

Ø Onions contains two Phenolic Compound : Protocatechuric Acid and Catechol.

Ø Inhibition of microbial spoilage in mayonnaise based delicatessen salads with onion extract was demonstrated.

Ethanol

Ø A colourless liquid, miscible in water and have boiling point of 78^o C.

Ø Bactericidal but not sporicidial.

Ø Denature protein in the cytoplasm at high concentration.

Ø Reduce water activity at low concentration.

Ø Used in sweet wines.

Ø Approved for use as a direct antimicrobial in pizza crust not exceed 2% by product weight.

Chitosan

Ø A polycationic polymer obtained by alkaline hydrolysis of chitin from the shells of Crustaceae.

Ø Destabilize the cell wall and cell membrane functions.

Ø Effective against bacteria, yeasts and molds.

Ethyl Formate

Ø A flammable liquid (C₃H₆O₂, -74)

Ø Soluble in water about 10 parts.

Ø Decompose into alcohol and free formic acid.

Ø A yeast and mould inhibitor in nuts, dried fruits and cereals.

Ø Permissible levels is 15 to 200 ppm.

Methyl Formide

Ø Also known as Bromomethane.

Ø Colourless gas (CH₃Br, m.w. 94.95).

Ø Free soluble in ethanol.

Ø Fumigant and fungistat for dates.

Ø Permissible level is 100 ppm.

Chlorine Dioxide

Ø Has the odour of chlorine.

Ø Unstable in light.

Ø Solubility in water is 3 g/l.

Ø Hydrolysis to Chlorous and Chloric Acid.

Ø Less than 1 ppm apply to decontaminate meat carcasses.

Ø Sodium and Potassium Nitrite used in curing of meat alongwith Sodium Erythorbate or Sodium Ascorbate.

Ethylene Diaminetetracetate

§ Have no much antimicrobial effect.

§ Destabilize the barrier functions of the outer membrane of the Gram negative bacteria and also of Gram positive bacteria.

§ Enhance the antibacterial action of membrane acting chemicals like antioxidants, bacteriocins.

§ Inhibit germination of C. Botulinin’s spore.

§ Limitation : Divalent cations reduce the effectiveness of EDTA.

Bipehenyl

Ø Used to control the decay of citrus fruit by Penicillia for long distance shipment

Ø Generally impregnated into fruit wraps or sheets between fruit layer.

Benomyl

Ø Applied uniformly over the entire surface of fruits

Ø Applied at concentration of 0.5 to 1.0 g/l .

Medium Chain Fatty Acid

Ø Medium chain fatty acids containing 12-18 carbons atoms are most effective.

Ø Primarily bacteriostatic rather than bacteriocidal.

Ø Lauric, Myristic and Palmitic effective against bacteria.

Ø Capric and Lauric Acid effective against yeasts.

Ø Inhibitory activity increase with the increase in double bonds in unsaturated fatty acids.

Ø Undissociated form responsible for antimicrobial activity.

Antibiotics

Antibiotics are secondary metabolite produced by microorganism than inhibit or kill a wide spectrum of other microorganism.

Wood Smoking

Ø Smoke generated by burning hardwood such as oak, walnut etc.

Ø May be bacteriostatic or bactericidial and slight antifungal.

Ø Contain volatile compound like Formaldehyde, phenols, cresols. May contain Aldehyde, waxes, Ketones, Acetaldehyde, resins, Guaiacol, and its methyl and propyl isomers, Catechol, Methyl Catechol, and Pyrogallol and its methyl ester.

Ø More effective against vegetative cells than bacterial spores.

Ø Used mainly for meat.

Ø Liquid smoke similar in chemicals but has little preservative effect.

Limitation :

Contain carcinogenic chemicals like Benzopyrene and Dibenzanthracene so take little consumption of foods treated with smoke to reduce colon cancer.
It improve colour and have a tenderizing action on meats.

Limitations

Ø Toxicological data for natural antimicrobial are lacking and are as expensive to assemble as data for chemical compounds.

Ø With the exception of Nisin, Natamycin and Lysozyme, no isolated naturally occurring antimicrobial are approved for use in foods by regulatory agencies.

Ø Some of the chemicals used as preservatives are controversial in terms of the health risk involved and the benefits of extending the shelf life of the food.

Ø The antimicrobial activity range of most known bacteriocins is narrow and does not extend to the Gram negative bacteria.

Ø The amount of bacteriocin produced when a producing LAB is added to a food, is quite low due to insufficient growth of the LAB and absorption of the bacteriocin onto the food matrix.

Ø The genetic information allowing for bacteriocin production in some cases is not stable.

Trends in Future

Ø Vogler et al suggested a future preservatives that these consists of combinations of amino acids and fatty acids and are claimed to breakdown to their components which are readily digested in the usual way without any toxicity to the consumer.

Ø Attempts are being made to replace the controversial chemicals with new antimicrobials or combinations of safe chemicals.

Ø A proper study on the use of spices as antimicrobials agents will be helpful in avoiding or reducing the risk associated with the addition of chemical preservatives to foods.

Ø Current research trends in food microbiology and food technology focus on mild, physical preservative techniques and the use of natural antimicrobial compounds.

Conclusions

The naturally present antimicrobials and organic acids exhibit good inhibitory properties.

Scope of low calorie food in India

2011-12-25T13:02:00.000-08:00

There is much scope for making for Low calorie food as people are suffering from many diseases due to junk foods or soft drinks. Food Industries should take appropriate steps to create low calorie food or foods with higher fiber. Mostly, these foods are imported from other countries in bulk quantities. One such bakery industry is Tiffon which are manufacturing sugarless Biscuits which are popular among health conscious people. If any Indian bakery industry try to produce sugar free biscuits than cost of these products will be much low as compare to imported sugar fee biscuits. In India, none of Indian Bakery Company takes any serious steps or do research to manufacture sugar free biscuits or Cake at affordable price. As India is becoming capital of Obesity People but Indian food industries have never think about producing low calorie food in large scale. Other food drinks which are calorie free are Dlite Drinks which are available in many flavours like Lemon or Orange, Apple etc. The effort for manufacturing sugar free drinks by Dlite Brands is awesome and praising. But they do not advertise these drinks much on digital media or Paper Media. So, they are not popular among Indian people, as result, these drinks are not easily available in Indian markets. They are just available in big malls only. The efforts of PepsiCo brands are also good in manufacturing calorie drink like Pepsi Diets at affordable price. I suggest PepsiCo that they must lunch other flavour too with low calorie content eg Thumbup, Marinda. All of above, Efforts of Pitanjali Yogapeth is great in manufacturing herb foods which are highly nutritive and rich in fibers. I suggest Pitanjali Yogapeth to produce new foods which have taste of fast foods but contain Indian Herbs and Fiber too. They can produce Noodles or Pasta made of many cereals flours. As they are already producing biscuits, Dalia and flour made of many cereals. They can produce more food items which can be highly nutritional like ready to eat foods, fast food with herb nutrition and high fibers. I suggest Pitanjali Yogapeeth to manufacture biscuits rich in Indian Herbs. My other suggestion is that they can produce sugar free squash of Amala, Apple, or any Indian Herb drink for diabetic patient. They can manufacture Sauces rich in Indian herbs. Conclusion of this discussion is that there is much scope of low calorie foods and fibrous foods. A lot of research is required to produce such foods in large quantities but at affordable price. But unfortunately, in India, our higher education model is much traditional and old. In Indian universities, maximum studies is based on theoretical concepts and we do not take researches seriously in MSc or PhD levels as compare to America or European Universities. Mostly Indian student do research on old topics which was already documented by foreigner countries. All of this, Mostly Indian universities do not have much sophisticated scientific facility and equipments to do world class research work. Also, Indian government keeps much low budget for Research and Development too as compare to America or Europe.

Definitions of Food Related Terms

2011-10-31T16:40:00.000-07:00

Adulteration :

The addition or contamination of a food by a substance foreign to the normal product, which debases it or disguises inferior quality.

Botulinum Cook :

The heat treatment given to a low acid canned food (having a pH higher than 4.2) sufficient to inactivate 1012 spores of Clostridium botulinum. This heat treatment is called the Fo value and it is equivalent to a process of 3 mins at 121 degC, 10 mins at 115 degC or 32 mins at 110 degC.

Biopolymer :

A compound consisting of repeating units of a single biologically produced molecule, either straight chain or branched, e.g. amylose, amylopectin and cellulose.

Biotechnology :

The application of biological science to the production, modification or processing of materials. It encompasses long-established activities such as traditional plant and animal breeding, brewing, bread-making and effluent treatment, and the more modern techniques of genetic modification and the use of fermentation technology for the production of some novel protein foods.

Boiled :

Having been cooked in boiling water (or, by extension, by steaming, as in 'boil-in-the-bag').

Chilled food :

Perishable food which, to extend the time during which it remains wholesome, is kept within a specified range of temperature usually between 2 and 8 degC.

Chilled food chain :

The sequence of temperature controlled operations after initial harvesting, and including chilled transport, cooling during and after production, chilled storage, distribution and retailing, through to domestic storage until preparation for final consumption.

Comercial Sterility :

A sterile product is one free from viable microorganisms, i.e. those capable of reproducing under optimum conditions for growth. 'Commercial sterility' is a term commonly used in the canning industry meaning the condition achieved by the application of heat sufficient to render the processed product free from viable microorganisms (including those of known public health significance), capable of growing in the food under normal non-refrigerated temperatures at which the food is likely to be held during distribution and storage.

Controlled atmosphere packaging :

A procedure whereby residual air in a food pack is replaced by a gas such as nitrogen or carbon dioxide, in order to minimise deteriorative changes on storage. An example is the packaging of peanuts in an atmosphere of nitrogen to inhibit rancidity.

Convenience food :

A manufactured product requiring little or no preparation (other than heating, diluting or dissolving in water, where appropriate) before consumption.

Cooked :

Having been subjected to a heating process sufficient to render the food suitable for consumption.

Critical control point :

Any point in a specific food system where loss of control may result in an unacceptable risk.

Crude fibre :

The structural component of the plant cell wall being the residue obtained after consecutive acid and alkali digestion of a food or food material.

Dairy :

When used as a descriptive term for food, refers exclusively to milk and milk products.

Dairy-free (Non-dairy) :

A description that may be applied to a food that is free from milk products and also from milk derivatives such as lactose, caseinate and whey powder.

Dehydrated (food) :

Food or food products from which all but a small percentage of the water has been removed under controlled conditions.

Designer food(s) :

See Functional Foods and Marketing Terms.

Disinfection :

The application of effective chemical or physical agents or processes to a cleaned surface or to a water supply to reduce the number of microorganisms to a level consistent with good hygiene practice.

Dietary fibre :

In scientific terms, dietary fibre is a mixture of components derived from plant cell wall material and non-structural polysaccharides, as well as non-starch polysaccharides added to foods. It includes non-digestible polysaccharides such as cellulose, hemicelluloses, gums, pectins, mucilages and lignin. From a nutrition point of view, some authorities also include 'resistant starch' (i.e. starch that is resistant to enzymic degradation, usually as a result of processing).

Emulsion :

A term descriptive of a food or food material consisting of a stable blend of two or more otherwise immiscible liquids, usually an oil and an aqueous phase, achieved by appropriate physical means and usually with the incorporation of emulsifying and stabilising agents.

Enriched :

See "fortified foods"

Fast Food :

This term is not descriptive of food per se, but categorises a type of catering outlet, providing, within seconds of being ordered, counter delivery of freshly-prepared food items capable of being eaten without cutlery. This delivery is mainly dependent on scheduling based on accurate anticipation of fluctuating demand, a production system and staff capable of keeping pace with it, and sufficient counter servers to minimise queuing. Because some foods (e.g. burgers) have lent themselves more readily to this type of operation, the term has come to be applied to them too.

Fermentation :

The process of chemical change in animal or plant material, catalysed by enzymes of biological origin. It may be intended, as in brewing of beer or vinegar, or unintended and undesirable, as in food spoilage.

Fermented (food) :

Food material having been subjected to fermentation

Fibre :

Sometimes used synonymously with "dietary fibre"

Flavour/flavoured :

The term 'flavour' may have reference to sensory quality of a food as perceived by a combination of smell and taste. Alternatively, 'flavour' is as a material used to impart odour, taste or both to a food.

Food :

The Codex Alimentarius defines 'food' as "any substance, whether processed, semi processed or raw, which is intended for human consumption and includes drink, chewing gum and any substance which has been used in the manufacture, preparation or treatment of food, but does not include cosmetics or tobacco or substances only used as drugs".

Food hygiene :

All environmental factors, practices, processes and precautions involved in protecting food from contamination by any agency, and preventing any organism present from multiplying to an extent that would expose consumers to risk or result in premature spoilage or decomposition of food.

Fortified (food) :

Three separate circumstances may be defined: Restored, enriched, and fortified foods, as described here:

a. Restore

The addition of nutrients to foods in order to restore the level of those nutrients that were originally present, but have been destroyed or lost in processing.

b. Enrich

The addition to a food of one or more nutrients which were already present in that food in lower than desirable amounts.

c. Fortify

The addition to a food of significant quantities of a nutrient that was not originally present in that food or was present only in nutritionally insignificant amount.

Fresh :

The condition of a short shelf-life perishable unprocessed food prior to perceptible evidence of physical, chemical or microbiological change. Fresh is normally applied to unprocessed foods e.g. fresh eggs, fresh meat, showing that they are in their original state. It is also used in apparently contradictory terms, e.g. fresh pasteurised cream to distinguish it from more highly processed sterilised cream.

Functional :

Fulfilling a specific physical, chemical or biological function.

Functional food(s) :

The term is to categories foods which are considered or claimed to offer specific health benefits while avoiding the requirement to be licensed medicines

Genetic modification :

The process of making changes to the genes of an organism (whether an animal or plant organism or a microorganism). Genetic changes occur spontaneously in nature over a long period of time, but they may be produced intentionally either by traditional methods of selective breeding of animals and plants, or by modern methods of removal or insertion of genes. The latter method involves four basic steps;

1. the DNA of a cell of the donor organism is broken down and the pieces separated;
2. the desired gene is selected;
3. that gene is copied many times; and
4. nth generation laboratory copies (not the donor's original genes) are then inserted into the DNA of the receiver organism.

'Within-species' genetic modification is essentially similar to traditional breeding methods (except that it is much speedier and much less haphazard). Through 'trans-species' modification, results are obtainable that could not be obtained by traditional breeding methods. In relation to food, the potential scientific benefits of genetic modification are:

1. Improved agricultural performance (yields) with reduced use of pesticides
2. Ability to grow crops in inhospitable environments (e.g. via increased ability of plants to grow in conditions of drought, salinity and extremes of temperature
3. Delayed ripening, permitting improvements in quality and processing advantages.
4. Altered sensory attributes of food (e.g. flavour, texture, etc.)
5. Improved nutritional attributes e.g. combatting anti-nutritive and allergenic factors, and increased Vitamin A content in rice.
6. Improved processing characteristics leading to reduced waste and lower food costs to the consumer.

Genuine :

'Genuine' in connection with foods means an authentic type or source. It serves to distinguish ingredients which might otherwise be synthetic (e.g. 'vanilla ice cream, made with genuine vanilla') or it may establish the origin or type of a food (e.g. genuine Manzanilla olives, genuine Italian olive oil).

GMP :

'Good manufacturing practice' (GMP) is that part of a food control operation aimed at ensuring that products are consistently manufactured to a specified quality appropriate to their intended use. It thus has two complementary and interacting components; the manufacturing operation itself and the control system and procedures.

HACCP :

Hazard Analysis Critical Control Point (HACCP) is a preventive system of food control. It involves

1. Hazard analysis - examining and analysing every stage of a food-related operation to identify and assess hazards (q.v., below);
2. determining the 'critical control points' (q.v., above) at which action is required to control the identified hazards;
3. establishing the critical limits that must be met at each critical control point;
4. establishing monitoring procedures;
5. establishing corrective procedures when a deviation is identified by monitoring;
6. establishing verification procedures to demostrate that it is working correctly.
7. Establishing record-keeping and documentation.

HAZOP :

Hazard and Operability Studies (HAZOP) is a systematic structured approach to questioning the sequential stages of a proposed operation in order to optimise the efficiency and the management of risk. Thus, the application of HAZOP to the design of a proposed food-related operation, should result in a system in which as many critical control points as possible have been eliminated, making the subsequent application of HACCP during subsequent operations much easier to carry out.

Hazard :

Any intrinsic property of a system, operation, material or situation that could, in certain circumstances, lead to an adverse consequence. In food terms, this particularly refers to an adverse consequence (health risk or loss by spoilage) to the consumer.

Health food :

This is essentially a marketing term, the meaning of which has never been clear. There is no legal basis and no evident objective justification for the term, which implies a superiority over foods not so described.

Hermetically sealed container :

Strictly, an 'hermetically sealed container' is one that is sealed so as to be air-tight. Commercially sterile food products may be packed in non-metallic containers that are not completely air-tight. In the latter context, an 'hermetically sealed container' has been defined as one that is designed and intended to be secure against entry of microorganisms.

Home made :

This term has no defined meaning but it implies that a food has been prepared on a small scale, either on domestic premises or premises not associated with large scale manufacture.

Improved :

Primarily a marketing term, and sometimes used in conjunction with 'new', it may cover a wide variety of circumstances, including minor cosmetic changes, cost-cutting changes, and formulation changes to make the product more acceptable to purchasers. It is the latter case that most properly justifies the use of the term.

Instant :

This term is strictly justified only in the cases of dry powders or mixes which rehydrate instantly, i.e. in a matter of a few seconds (e.g. instant coffee, instant tea) and should be reserved for such speedy action. By extension, however, the term has sometimes been misused by applying it to dry mix products which rehydrate faster than some others but still take a few minutes rather than a few seconds.

Irradiated :

Having been subjected to ionising radiation.

Isotonic :

A term applied to a liquid product, e.g. a drink, having osmotic properties approximating to those of blood serum, i.e. 280 milli-osmoles per kg.

Junk Food :

This term has no specific meaning. It is an invented label which has, for example, been applied indiscriminately to all fast food and all snack foods. It has also been applied to any food high in fat and/or sugar (and so in calories) but low in other nutrients.

Light/Lite :

These terms are used to signify a lower energy or lower fat version of a particular food. That would imply at least 25% reduction of the norm, but some opinion holds that it should mean at least 50% reduction.

Low calorie/low energy :

A description which may be applied to foods which, when ready for consumption, have an energy value no greater than 167 kJ (40 kcal) per 100 g

Manufacture :

The complete cycle of production of a food product from the acquisition of all materials, through all stages of subsequent processing, packaging and storage, to the despatch of the finished product.

Meat :

'Meat' means the flesh, including fat and the skin, rind, gristle and sinew in amounts naturally associated with the flesh, of any animal or bird which is normally used for human consumption.

Natural :

(a) to describe single foods of a traditional nature to which nothing has been added and which have been subjected only to such processing as to render them suitable for human consumption.; (b) to describe food ingredients obtained from recognised food sources, and which meet the criteria in (a); (c) to describe flavouring substances or permitted food additives obtained from recognised food sources by appropriate physical processes or traditional food preparation processes.

Natural flavouring :

a 'natural' flavouring may be obtained from vegetable or animal material by enzymatic or microbiological methods as well as physical ones

Nature-Identical :

a term applied to flavouring substances or mixtures thereof that have been synthesised or isolated from aromatic raw materials but are chemically identical with substances found in natural products used for human consumption - in the US this is otherwise known as "Artificial flavor".

New :

Primarily a marketing term, and sometimes used in conjunction with 'improved', it may cover a wide variety of circumstances, ranging from a minor formulation or packaging change from a previously marketed product.

Novel (food, process) :

Food or food ingredients produced from raw material that has not hitherto been used (or has been used only to a small extent) for human consumption in the area of the world, or that is produced by a new or extensively modified process not previously used in the production of food.

Nutraceutical :

See Functional food.

Organic :

Organic food can be defined as "the product of a farming system which avoids the use of man-made fertilisers, pesticides, growth regulators and livestock feed additives. Instead the system relies on crop rotation, animal and plant manures, some hand weeding and biological pest control".

Organic processed foods are labelled depending on the proportion of organic ingredients present:

* Category 1: Product contains a minimum of 95% organic ingredients by weight. Product can be labelled 'Organic' eg Organic Cornflakes
* Category 2: Product contains 70 - 95% organic ingredients by weight. Product can be labelled 'Made with
Organic Ingredients' eg Tomato Ketchup made with Organic Tomatoes.

Original :

This adjective may be justified in respect of a well established product, to distinguish it from subsequent variants marketed by the manufacturer.

Probiotic :

a live microbial preparation, either as a food or animal feed, which can benefit the host through restoring its intestinal microbial balance. The microorganisms most commonly involved as probiotics are the Lactobacilli, Bifidobacteria, Streptococci and some yeasts and moulds. Probiotic preparations may have one or a mixture of organisms of various genera, species, sub-species or strains, and may take a variety of physical forms.

Processed :

Having been subjected to treatment designed to change one or more of the properties (physical, chemical, microbiological, sensory) of food.

Processing aid :

A processing aid is an additive which facilitates processing without significantly influencing the character or
properties of the finished product. Examples would be a tablet release agent used to coat the inside of tablet moulds, or a spray used to allow bread to be released from baking tins or trays. If an anti-caking agent is added to a powder ingredient to facilitate its flow properties while being conveyed to a mixer, where it is incorporated into a liquid product or a dough for baking, the anti-caking agent is used solely as a processing aid, and hence need not be declared. If however, that powder ingredient is directly packed into containers for sale as such, or is incorporated in a dry mix product, the anti-caking agent is not acting solely as a processing aid and must be declared as an additive.

Pure :

This word is used as a marketing term, and is usually applied to a single ingredient with no additions, e.g. pure vegetable oil, pure orange juice, whether in the form of a single ingredients food or when used as a major ingredient of a compound food.

Quality :

Quality may refer to (a) the degree or standard of excellence; or (b) the fitness for purpose; or (c) the consistency of attainment of the specified properties of the food. In the context of food control, it is meaning (c) that applies.

Raw

In the earliest or primary state, after harvesting or slaughter, not having been subjected to any treatment apart from cleaning, size grading or size reduction, (e.g. diced raw vegetables, raw minced beef).

Real :

A marketing term, used normally to emphasise the presence of an authentic ingredient in a product, as distinct from a substitute (e.g. biscuits with a real chocolate coating).

Re-formed :

'Re-formed' meat is an artefact having the appearance of a cut, joint, slice or portion of meat, formed by combining pieces of meat which have undergone processes generally including tumbling or massaging or specific alignment of fibres, with or without the addition of finely comminuted meat and/or meat emulsion, and then forming in moulds or into shapes.

Restore :

See Fortified (foods).

Risk :

The probability that a particular adverse consequence results from a hazard within a stated time under stated conditions. "Risk assessment" should take account of both the probability of occurrence and its seriousness if it occurs.

Risk Analysis :

This comprises risk assessment, risk management and risk communication. Risk assessment requires expertise both in the product or process in which the risk has been identified, and in modern risk assessment techniques. While experts also have a responsibility to contribute to risk management. Consultation is part of the process of risk communication, which should take place both before and after risk management.

Selected :

Primarily a marketing term, implying superior quality. It should not be used unless it can be substantiated that the product quality has been enhanced by an actual selection process.

Sensory :

Relating to the use of the sense organs.

Snack :

A small quantity of food, eaten informally between, or in place of main meals.

Snackfood (Snack food) :

A convenient food item specifically manufactured for use as a snack.

Spoilage :

Any perceivable change undergone by a food, through any cause, that renders it unwholesome or unacceptable for use. Spoilage is usually the result of enzyme or microbial action resulting, for example, in lipolytic rancidity, putrefaction, fermentation, or mould growth; but food can also spoil by other means, for example overlong storage, non-enzymic browning, or exposure to air or light. In practice the term is most frequently applied to categorising such deteriorative changes (other than food infection or intoxication) when caused by microorganisms.

Steak :

Steak has been taken to mean a cut or thick slice from the beef animal.

Traditional :

One way of defining 'traditional' in relation to foods and food processes is to say it is the opposite of 'new' or 'modern'. It can also be applied to a particular characteristic of a food; for example 'traditional flavour', 'made in the traditional way'.

Unadulterated :

A food material containing no additions or contaminants foreign to the normal product which otherwise would debase it or confer or disguise inferior quality.

Wholefood :

Any food which contains all its naturally occurring components, (e.g. pulses, raw vegetables) and without the addition of other substances. A wholefood can be a mixture of wholefoods.

Wholesomeness :

'Wholesomeness' is a convenient single term which embodies a large number of aspects and attributes of a food. In summary, a wholesome food is one that satisfactorily meets the expectations of the segment of consumers at which it is aimed; and that has been made, stored and handled in compliance with any relevant legislative standards and with all of the principles of good manufacturing practice.

MARKETING TERMS :

When used in the labelling, advertising or description of a food, the main (and sometimes total) role of the terms listed under this heading is to promote the sale of the product rather than provide necessary information to the purchaser. Terms often falling into this category include 'health food', 'designer food', 'functional food', 'improved', 'natural', 'new', 'pure', 'quality', 'selected', 'traditional'.

Author : Paul King

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