INTRODUCTION TO FOOD TECHNOLOGY
IMPORTANCE OF FOOD TECHNOLOGY IN TODAYS WORLD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Food enrichment
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Food fortifications
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Food processing
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Food preservation
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Detailed explanation-1: -Vitamin A should be added to refined vegetable oil at a level of at least 60 IU/g. 2. The level of vitamin A in fortified PL 480 vegetable oil should be specified with a range of 60 to 75 IU per gram of oil.
Detailed explanation-2: -Fat soluble micronutrients can be added to oil, i.e. vitamins A, D, E, and K. WFP recommends to add 30, 000 IU vitamin A/kg and 3, 000 IU vitamin D/kg.
Detailed explanation-3: -Fortification of cooking oil with vitamins A and D is feasible technically, and economically and is a successful model. Vitamins A and D are both stable. The stability of vitamin A is greater in oils than in any other food.
Detailed explanation-4: -The two main forms of vitamin A in the human diet are preformed vitamin A (retinol, retinyl esters), and provitamin A carotenoids such as alpha-carotene and beta-carotene that are converted to retinol. Preformed vitamin A comes from animal products, fortified foods, and vitamin supplements.