By Sumati R. Mudambi
Offers with the character of meals learn from chemical, biochemical and actual viewpoint. This paintings discusses meals as a resource of meals within the indian nutritional and choice of a balanced vitamin according to utilization of meals of indian beginning.
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Sugar used in daily life is cane sugar or sucrose. It is used in beverages such as tea and coffee and also in preparation of sweets. It is one of the few pure manufactured foods used in the dietary. It provides energy only. Functions: The main function of carbohydrates is to provide energy. Each gramme of starch or sugar gives four calories1 to the body. In the Indian dietary, about 65 to 80 per cent of energy is supplied by the carbohydrates, mainly in the form of starch. Some of this energy is used as glucose to supply immediate energy needs of the body, a small portion is stored as glycogen (about 350 g) mainly in the muscles and liver; and any excess intake is converted to fat and stored as adipose tissue.
Physiological stress Requirement for nutrients is increased during periods of physiological stress such as pregnancy, lactation and recovery from illness. Food Composition Knowledge of food composition is necessary to enable us to plan a diet, which meets our nutritional needs. Over 650 Indian foods have been analysed to determine their nutrient content. It is interesting to note that there are inherent similarities in groups of foods depending on the part of the plant or animal and their genetic origin.
The same chemical change occurs in the preparation of fermented milk products such as curd (yoghurt), butter and cheese. Enzyme from lactobacilli C12H22O11 + H2O 4CH3CHOHCOOH Lactose Lactic acid Malic Acid and Citric Acid are two acids commonly present in fruits. Both contain one hydroxyl (OH) group and two and three carboxyl (COOH) groups respectively. Tartaric acid, which contains two hydroxyl and two carboxyl groups, occurs less widely in fruits. Their structures are shown below: CHOHCOOH CH2COOH CH COOH C(OH)COOH CH2COOH CHOHCOOH CHOHCOOH Malic acid Citric acid Tartaric acid Malic and citric acid are responsible for the flavour of fresh fruits.
Food Science by Sumati R. Mudambi