By Anilkumar G. Gaonkar, Andrew McPherson
This paintings examines how significant nutrients materials comparable to water, salt, hydrocolloids, starches, lipids, proteins, flavours and ingredients have interaction with different parts of foodstuff and have an effect on nutrition caliber with admire to microstructure, texture, flavour and visual appeal. The goal is to supply new possibilities for meals product improvement. It considers either actual meals and version foodstuff platforms.
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Additional info for Ingredient interactions: effects on food quality
Introductions of better-tasting products without appreciable differences in perceived nutritional benefits may sway consumers to buy such products. The recent demand for low-fat foods that taste good emphasizes the importance of understanding the interactions of volatiles with proteins, carbohydrates, and lipids. The reduction of fat is not a simple case of removing or reducing one component from a food. The reduction or removal of fat from a food affects appearance, texture, flavor, and mouthfeel, attributes that in turn influence consumer acceptance.
Protein and protein complexes interact with volatiles through hydrophobic interactions. Denaturation of the proteins or exposure of the hydrophobic groups enhance the interaction of proteins with volatiles. Binding of flavors or volatiles can induce conformational changes in proteins and can reduce the impact of flavor compounds. This is a major problem in flavoring foods because flavor release is a critical factor affecting the smell and taste of foods. Interaction of food components with packaging materials is an area that is also critical to the success of packaged foods.
Therefore, it is evident that interactions between ingredients is important in foods and that such reactions can and do affect the various attributes of foods. An understanding of such interactions can lead to an enhancing of the desirable attributes of foods while minimizing or eliminating the undesirable attributes. Food ingredients can be divided into two main categories: macrocomponents and microcomponents. Macrocomponents consist of water, proteins, carbohydrates (both simple and complex), and lipids, while microcomponents include minerals, vitamins, coloring, flavorings, preservatives, texture modifiers (gums and hydrocolloids), emulsifiers, etc.