INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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heated to a boiling point
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pasteaurized before packing
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kept cold and protected from light
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fermented and sealed
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Detailed explanation-1: -Riboflavin is destroyed by light. So food should be stored away from light to protect its riboflavin content. While riboflavin is not destroyed by heat, it can be lost in water when foods are boiled or soaked. Roasting and steaming foods preserves more riboflavin than frying or scalding your foods.
Detailed explanation-2: -Exposure to light will decrease the riboflavin and vitamin A content in milk. Milk should be stored in containers that provide barriers to light (opaque plastic or paperboard) to maximize vitamin retention.
Detailed explanation-3: -loss of riboflavin in direct sunlight after 2 hours was from 27 to 40 per cent compared to only 3.1 to 6.8 per cent loss in the shade. Iomogenized milk lost the least in 2 hours, or 27.6 per cent, as compared to 35.4 per cent for pasteurized milk and 40.1 per cent for raw milk.