ERT 426 FOOD ENGINEERING SEM I (2011/2012)

Tutorial 2

TUTORIAL 2 (FOOD INGREDIENTS AND FUNCTIONS) Question 1 Below questions are referred to the picture below:

Question 3(a) According to the ingredients listed on the candy wrapper above, those ingredients could be classified into three types of sources. Arrange those ingredients into its classes. Answer: The ingredients contained in the candy could be grouped into three kind of sources namely animal, plant, and synthetic as follow: Animal source: Gelatine (bovine) Plant source: Sugar, glucose, syrup, vegetable fat (palm kernel), Gum Arabic E414 Synthetic source: Flavoring (mango or strawberry), coloring E102 Microbial source: Citric acid E330

Question 3(b) Gelatin is a type of protein which can be found in either plant or animal. Distinguish the role of gelatin as a food ingredient in the candy. Answer: Gelatin is used as a gelling agent in this food.

Question 3(c) Gelatin could best describe one of the functional properties of proteins as a food ingredient. Determine the functional properties and describe the two-step process involved. Answer: The functional property of protein which took gelatin as an example is the gelation. It involves a two-step process. It begins by protein denaturation (changing in pH or ionic strength in solution) and is followed by aggregation of the proteins to form a crossed linked matrix.

ERT 426 FOOD ENGINEERING SEM I (2011/2012)

Tutorial 2

Question 3(d) Define E numbers and list all the additives in the ingredients that have the E prefix. Answer: E numbers is a set of standard codes which have been approved by the European Union.

ERT 426 FOOD ENGINEERING SEM I (2011/2012)

Tutorial 2

TUTORIAL 2 (FOOD INGREDIENTS AND FUNCTIONS) Question 2 Fats and oils may also simply be called "fats." They can be of plant origin (olive oil, sunflower oil, walnut oil, etc.) or of animal origin, such as duck fat or butter.Fats and oils should form an essential part of the diet, as they represent an important source of energy and contribute to the body functioning well.

Question 2(a) Distinguish the difference between fats and oils. Answer: Fats consist mainly of saturated fatty acids, are solid at room temperature while oils are liquid at room temperature because they made up of mainly long chain unsaturated fatty acids.

Question 2(b) Explain at least two (2) roles of fats and oils in baked foods and include an example for each of the role. Answer: There are two roles of fats and oils in baked foods. The first one is to improve food appearance or texture. For example, in baked foods, fats help shorten the product to give a soft, crumble texture. The second role is to help the food stay moist. For example, breads and cakes made without fat tend to lose moisture and become dry and stale rapidly.

ERT 426 FOOD ENGINEERING SEM I (2011/2012)

Tutorial 2

TUTORIAL 2 (FOOD INGREDIENTS AND FUNCTIONS) Question 3 The main reasons that additives are used in food are keeping food fresh, making it more convenient, preventing disease, promoting good health, and improving foods flavor, texture, and appearance. Propose an additive together with an example for each function on foods as mentioned above in a constructive table. Answer: By referring to the above paragraph, there are seven functions of food additives. The proposed food additive in complementary with an example for each of these functions is listed in the table below: Function Keeping food fresh Making it more convenient Preventing disease Promoting good health Improving foods flavor Improving foods texture Improving foods appearance Food Additive Preservatives Emulsifiers pH control agents and acidulants Nutrients Food enhancers Firming agents Color additives Example Calcium propionate Gelatin Lactic acid Riboflavin (Vitamin B2) Monosodium glutamate (MSG) Calcium chloride Synthetic (Citrus Red No. 2) or natural (saffron - orange)