10) Assertion : Some perishable foods are preserved in vinegar .
Reason: Vinegar allows oxidation of food Stuff.
options
(a) Assertion and Reason both are true and reason is the
correct explanation for assertion
(b) Assertion and Reason both are true and reason is not the correct explanation for assertion.
(c)Assertion is true and reason is false
(d)Assertion is false and reason is true
Answers
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Vinegar is usually a primary ingredient and gum tragacanth acts as an emulsion stabiliser and thickener of the aqueous phase for such ingredients as spice flavourings and natural flavour extracts.
Vinegar is essentially a dilute solution of acetic (ethanoic) acid in water. Acetic acid is produced by the oxidation of ethanol by acetic acid bacteria, and, in most countries, commercial production involves a double fermentation where the ethanol is produced by the fermentation of sugars by yeast. As a result, the traditional vinegar and the traditional alcoholic beverage of a country or region often share a common source. This can be seen in the preponderance of wine vinegar in countries such as France and Italy, malt vinegar in the UK, and rice vinegar in Japan.
In all probability, the discovery of vinegar was a fortuitous result of a failure to produce an acceptable alcoholic beverage and goes back to the very origins of basic food processing.
The long history of vinegar production is testimony to the robustness of the fermentation steps involved. With only modest control measures and without the application of sophisticated microbiological expertise, the process will work reliably and reproducibly. The organisms necessary are generally part of the natural microflora of the raw materials used, and the fermentation conditions are selective for their growth and inhibitory to the growth of most competing organisms.
Vinegar does not generally command the same high price or esteem enjoyed by alcoholic beverages but has for centuries made an important contribution to quality, safety, and availability of foods—a role that shows no sign of diminishing, despite the advent of alternative methods of food preservation.
Patterns of Consumption
Vinegar consumption dates at least from 5000 BC, when Babylonians used it as a condiment and as a preservative. Its acidic character (until the description of sulfuric acid, it was the strongest known acid) facilitated its use as a preservative due to its antimicrobial activity. This antimicrobial activity was used to heal wounds and as a general antiseptic by 2000 BC, and vinegar was even used for treating wounds during World War I. This preserving use initiated the development of the pickling industry that became extensive with the Greeks. However, in the production of different fermented beverages (such as wine and beer), vinegar became a by-product. The Romans also used it as a drink, as some wines were partially converted into vinegar. In fact, the name ‘vinegar’ derives from the term ‘sour wine’ in French (‘vin aigre’).
As for fermented foods and beverages in general, the consumption of vinegar is a cultural trait. Although the use of some type of acid in the food industry is widespread in every culture, this acidity is achieved by acetic acid or vinegar in some cultures, whereas in others, citric acid (e.g., lemon juice) is used. The use of some types of high-quality vinegars is very common in Europe and Asia and has become fashionable in North America. Wine vinegar is the most common type in Mediterranean countries, although the latest gastronomic trends have led to a considerable expansion of the varieties available in recent years. In Asia, rice vinegar is the most common type, although other types are also found, many of them following very traditional systems of production. In Northern Europe and in the United States, most of the vinegar produced is ‘white’ vinegar, that is, vinegar produced directly from diluted alcohol. These differences also determine their pattern of consumption, which in turn affects the concept of ‘quality.’ In Mediterranean countries, most vinegar is used directly or added to salads or to raw or cooked vegetables; thus, the appreciation of the organoleptic characteristics is straightforward. Therefore, ‘quality’ vinegars are closely associated with these patterns of consumption. In contrast, in other countries, most vinegar is used for pickling or as part of sauces, and the impact of the organoleptic quality, although possibly relevant for the final product, is less evident