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Preservation aims to ensure that the colour, flavour, texture and nutritive value of the preserved food is as near as possible to the fresh food - Leaving Cert Home Economics - Question 2 - 2005
Question 2
Preservation aims to ensure that the colour, flavour, texture and nutritive value of the preserved food is as near as possible to the fresh food. Nutritional Value ... show full transcript
Worked Solution & Example Answer:Preservation aims to ensure that the colour, flavour, texture and nutritive value of the preserved food is as near as possible to the fresh food - Leaving Cert Home Economics - Question 2 - 2005
Step 1
the effects of freezing on the Vitamin C content of peas
Answer
Freezing peas reduces the Vitamin C content from 25 mg in fresh peas to 17 mg in frozen peas. This change occurs because Vitamin C is sensitive to high temperatures, which can lead to its degradation. Proper freezing methods aim to preserve these nutrients, but some loss is inevitable.
Step 2
the effects of canning on the Vitamin C, the Sodium and the Thiamine content of peas.
Answer
Canning peas significantly impacts their nutritional content:
- Vitamin C: The Vitamin C content decreases from 25 mg in fresh peas to 8 mg in canned peas, due to the high temperatures used during the canning process that can destroy sensitive nutrients.
- Sodium: The Sodium content increases from 1 mg in fresh peas to 230 mg in canned peas. This often happens because sodium is added as a preservative during the canning process to enhance flavor and shelf life.
- Thiamine: The Thiamine content decreases from 32 mg in fresh peas to 13 mg in canned peas, likely due to high processing temperatures during canning that can break down B vitamins.
Step 3
Profile a food of your choice that has been processed to extend the shelf life.
Answer
For this example, let's take tomato sauce as the processed food:
(i) Stages of Production: The production of tomato sauce involves several stages: harvesting ripe tomatoes, washing and cutting them, cooking the tomatoes with spices, and then blending them to a desired consistency. After this, the sauce is typically pasteurized to kill microorganisms, ensuring a longer shelf life.
(ii) Packaging: Tomato sauce is usually packaged in glass jars or metal cans. These packaging types provide a barrier to oxygen and light, helping to keep the product fresh over time.
(iii) Labelling: Proper labelling of tomato sauce includes information such as ingredients, nutritional information, and expiry dates. Labels also often highlight whether preservatives or additives are used, which is important for consumer awareness.