food processing and preservation is the need of hour .justify the statement with eight reason
Answers
The primary objective of food preservation is to prevent food spoilage until it can be consumed. Gardens often produce too much food at one time—more than can be eaten before spoilage sets in. Preserving food also offers the opportunity to have a wide variety of foods year-round.
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Answer:
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Explanation:
Virtually all foods undergo some form of processing before they are ready to eat. At its most simple, this could be peeling a banana or boiling a potato. However, with some products such as wheat, it requires quite elaborate processing before it becomes palatable. First there is grain harvesting, then removal of the husk, stalk, dirt and debris. The cleaned up grain is usually cooked or milled into flour and then it is often made into another product such as bread or pasta.
The organoleptic (sensory) quality of some foodstuffs benefits directly from processing techniques. For example, baked beans derive their creamy texture from the heat treatment during canning. Extruded and puffed products like breakfast cereals or crisps would be almost impossible to make without large scale modern food processing equipment.
3.2 Preserved and improved nutritional quality
Processing such as freezing preserves the nutrients that are naturally present in foods. Other processes, like cooking, can sometimes improve the nutritional value by making nutrients more available. For example, cooking and canning tomatoes to make tomato paste or sauce renders the bioactive compound lycopene more available to the body. When processed carefully, cocoa and chocolate processing preserves the levels of flavonoids like epicatechin and catechins, but their contents can be reduced with poor processing conditions. Lycopene and flavonoids have antioxidant properties which, according to some research, contribute to maintenance of heart health and may reduce the risk of certain cancers.
Researchers are currently investigating the manipulation of nutrient digestibility through food processing to create foods that have enhanced nutrient availability. For example, it appears that homogenisation of milk can reduce droplet size of fat, caseins and some whey proteins. This seems to result in a better digestibility than untreated milk. Early research suggests that manipulation of triacyglycerol (fork-like basic skeleton of fats) structures may also affect the digestibility of fats, thus altering their impact on cardiovascular disease risk post-ingestion.