UNIT 15 FOOD PRESERVATION AND

MAXIMIZATION OF
NUTRITIONAL BENEFITS

Structure

15.1 Introduction
15.2 Principles and Methods of Food Preservation
15.2.1 ~Gventionor Delay of Decomposition of Foods by Microorganisms
15.2.2 Prevention or Delay of Self Decomposition of Foods by Enzymes
15.3 Home-scale Food Preservation
15.4 Maximization of Nutritional Benefits a t Low Cost
15.4.1 Measures to Enhance ~utritiveValue of Food
15.4.2 Minimizing and Preventing Nutrient Losses in Food Preparations
15.4.3 Measures to Avoid Food Wastage
15.5 Let Us Sum Up
15.6 Glossary
15.7 Answers to Check Your Progress Exercises

15.1 INTRODUCTION

In the preceding unit we have talked about how and why foods get spoilt and the
methods we can adopt to prevent or minimize such spoilage. In this context, our
discussion was mainly directed to measures that are necessary to keep food in healthy
and normal conditions for short periods i.e. between the time of harvesting,
'manufacture or slaughtering to the time of consumption. We shall now, in this unit,
direct our attention to measures we can adopt to keep food healthy and normal, or as
nearly so as possible, for longer periods of time. The term used for such measures is
preservation. We shall discuss the different principles and methods of food
preservation with examples of home scale food preservation. We shall also talk about
how one can get maximum food value from the foods we consume, prevent loss of
nutrients and avoid wastage of food.

0bjectives
After going through this unit, you will be able to:
list the principles of food presefiation
identify the various methods of preservation of food
preserve the foods you need to or would like to for future use and
* get the maximum nutritional value from the foods you buy

15.2 PRINCIPLES AND METHODS OF FOOD

PRESERVATION

The basic principles of food preservation are to either kill or to inactivate or control
factors which are the main causes of food spoilage. These factors, as you know, are
the growth of microorganisms and activity of n,atural enzymes. We can either destroy
these microorganisms and natural enzymes or keep their activity and growth under
our control. We shall discuss each of these under the following headings.
Prevention or delay of decomposition by microorganisms
Prevention or delay of self decomposition of food by enzymes
 Effective Utilization of 15.2.1 Prevention or Delay of Decomposition by Micrcrorganisms .
Food Resources
This essentially involves controlling bacteria, yeasts and llroulds by eitherinhibiting
their growth and activity or by destroying them. Creating aD environment in which
microorganisms are not.able to grow and function although they are not dead is
called a bacteriostatic method. Dehydration, pickling, salting, use of sugar, smoking,
. freezing are examples of this method. The other in which y ~ kill u the microorganisms
is called a bactericidal method. Use of chemicals and irradiation are methods by which
bacteria are killed. You shall learn about these methods in Section 15.3. Each one of
these techniques can also cause spoilage of foods from the point of view of
appearance and/or nutritive valbe. Therefore, it is a matter of balance. There should
be enough heat to kill microorganisms but not destroy the food value and alter its
appearance drastically. Similarly, if chemicals are used as preservatives, there should
be enough chemicals to inhibit microbial growth but have minimum adverse effects .
upon nutrients in the foods or on human health. You have to strike a balance between
rendering food safe, preserving nutritional value of food and minimizing hazards to
human health. The methods and the degree to which it is applied, must accomplish all
the three. Let us look at some of the common techniques used for preservation by this
method.
A) High temperatures: Most bacteria, yeasts and moulds grow best in the temperature
range of 16O - 38O C (600 F - 100° F). Most bacteria are kiiled in the range of
82O-93O C (180T-200°F) but in the form of spores many bacteria are not destroyed
even by boiling water a t 100° C (212OF) for 30 minutes:You ne@ to use higher
temperatures under pressure to destroy bacterial spores. Foods high in acid content
like tomatoes or orange juice need not be heated as severely because acid increases the
killing power of heat. A temperature of 93O c (200°F) for 15 minutes for example may
be enough to sterilize food in the presence of sufficient acid.
We must also keep in mind that it is not always necessary to destroy all
i microorganisms and produce a sterile product. A sterile product means a product
I which is free of microorganisms. You may need to use only enough heat to destroy
disease producing organisms in food. This is the case with pasteurized milk. The term
'pasteurization' refers to the process of heating the milk at 62.g°C (145OF) to kfil the
nlictoorganisrns. Most of the bacteria and all of the disease producing organisms
I present in the milk are destroyed by pasteurization for 30 minutes. However, rhe milk
I does not become sterile nor is it necessary for it to become so, since it will be stored in
a refrigerator till distributed and consumed within a few days. la the case of
condensed milk which remains.inside a tin for perhaps years,a much greater heat
t o ensure total sterility. This. bowever, also changes its
appearance:
B) Low temperatures: Although most bacteria, yeasts and moulds grow best between
16O-3g0 C (60°-100°F), there are some that will grow at O°C (32OF) ar even below.
However, below 10°C (50°F) the growth of most microorganisms is slow and becomes
slower as the temperature gets colder and colder. This is the reason why most foods
stay in refrigerator for longer than they do at room temperatures without getting
spoilt. This is also the reason why one can keep certain food items for months by
freezing theq. It is, however, important to realize that while cold temperatures slo4
down bacterial growth and activities and may kill some bacteria; cold including .
severe freezing, cannot be depended upon to destroy all bacteria, Cold storage and
freezing do not sterilize foods and when the frozen food is thawed the surviving
organisms often start growing very rapidly. Why? This is because the food structure
may have been somewhat weakened by the cold o r frozen storage. Thawing as you
know refers to the process of bringing the frozen food to room temperature.
C) mying: Normal growing microorganisms contain more than 80 per cent water.
They get this water from the food they grow upon. Removing.water from the food
will cause the water from the bacterial cells also to come out, bringing bacterial ,
multipl~cationto a stop. Bacteria and yeast generally ~equiremore water than moulds.
Therefore, moulds often grow on semi-dry foods where bacteria and yeasts cannot
grow. Examples are moulds growing on stale bread and partially dried fruits. Drying
therefore, protects food from spoilage by microorganisms. However, like freezing
even complete drying of food docs not cause the destruction of all microorganisms. It-
may.actually preserve some microorganisms like it preserves the food. Dried food,
therefore, is generally not*. aiways sterile. Whik bacteria will not grow in dried food,
 -the moment moisture is intentionally or unintentionakly added-bactena starts to grow. Food Reservation a d
Maximization of Nutritional
?) Acids: Microorganihs are sensitive to acid. Some are much more sensitive than Benefits
others. The acid produced by- one organism during fermentation will inhibit the
growth of another. This is the principle of using controlled fermentation; the acid
produced by fermentation will not allow the growth of other organisms. Acids may be
added directly to foods as chemicals, for example, citric acid and phosphoric acid
added to beverages like carbonated drinksi or may be produced in foods like we do in
making curds. Several foods such as tomatoes, citrus juices and apples contain natural
acids. In each case the acid has varying degrees of preservative power. As mentioned
earlier acid combined with heat makes the heat even more destructive to
microorganisms.
E) Sugar and salt in high concentrations: Bacteria, yeasts and moulds have cell
membranes. These cell membranes allow water to pass in and out of the cells. P o you
remember reading about principle of osmosis in school. Let us recall the principle of
osmosis here. It says water always move from the side where it is present in high
concentration to side where it is in law concentration (Figure 15.1). Active
microorganisms may contain mo,re than 80 per cent water. When they are put in a
heavy sugar syrup or in strong salt water, the water from inside the cells moves out
into the concentrated syrup causing partial dehydration of the cells. It interferes with
the growth and multiplication of the microorganism. Yeasts and moulds, however,
can tolerate this dehydration much more than bacteria can. Hence, y6u sometimes
find yeasts and moulds growing on high sugar or salt products where bacteria cannot
grow, for example on jams and pickles.

I fig. 15.1 :mad* of Oyaasir

Dry salting is used in India for preserving many foods like tamarind, lime, amla, fgh
and meat. Our pickles also owe their keeping quality partly to the large amounts of
salt added. Large amounts of sugar used in making jams and ji llies is responsible for
the keeping quality of these products.
F) Smoke: Smoke contains preservative chemicals such as small amounts of
formaldehyde and other materials from the burning of wood, which.are unfavourable
to the growth of microorganisms. It is also the heat associated with the smoke which
kills the microorganisms and at the'time dries out the food, further contributing to
preservation. Smoking over a fire is quite effective in preserving certain foods such as
meats and fish'.
G ) Air: Certain microorganisms require air for growth (aerobes) and certain others
grow better in the absence of air (anaerobes). It is easier to iemove air from aerobes
like moulds by wax coating of cheese or by wrapping the food in skin tight plastic
sheets inside which air (oxygen) cannot enter.
H) Chemicals: There are many_chemicals that kill microorganisms or stop their
growth but most of them are not permitted in foods since they are dangerous for
health. Even those that are permitted to be. used as preservatives are regulated by law
as to the amounts in which they can be used. This is because higher concentrations
can be a health hazard. Sodium benzoate is one that effectively inhibits the growth of
moulds and is used in preserving jams and jellies. Some of the other chemical
preservatives 'used are potassium metabisulphite, sorbic acid, and calcium propionare.
I) Radiation: Preserving food by radiation is the latest technique which is receiving
attention all over the world. Microorganisms are inactivated to various degrees by
different kinds of radiations. X-rays, microwaves, ultraviolet light radiations and
ionizing radiations are d;Lurent kinds that have been used to preserve food. A meat
deal more work/research is necessary as of now to 1nak.2this technique urliversally
-
applicable and acceptable.
Effective ~ t i l i h t i o nof
neck Your Progress Exercise 1
Food Resources 1) Fill in the blanks.
a) Most bacteria, yeasts, moulds grow best between 16" C to ............. OC.
b) Bacteria and yeasts require ............. moisture for growth than moulds.
c) Dried food get ....... if moisture is added because ..... start growing in it.
. d) ............ combined with heat is an effective method of food preservation
as it makes the heat even more destructive t o microorganishs.
e) Microorganisms which require air for their growth are known as ...........
2) Explain the principle of food preservation involved in the following methods.
a) Addition of large amount of sugar in jams

b) Placing meat and fish over the fire smoke

c) Wax coating of cheese

d) Addition of sodium benzoate t o jelly

e) Blanching of vegetables before freezing

f) Sun drylng of raw mangoes

3) Mat& the following .....................................................

a) pasteurization i) ~ e m o v i water
n ~ from the food to
stop bacterial g o w t h
b) Sterilization ii) Heating of milk at 62.8OC for 30 minutes
C) Thawing iii) Putting vegetables and fruits in boiling water for
1
3 to 5 minutes
d) Blanching iv) Smoking foodstuffs over fire
v) Complete removal of m~croorganismsfrom
a food product
vi) Bringing frozen foods at room temperature ,

15.3 HOME-SCALE FOOD PRESERVATION

All of the process used for preserving food at home are based on the principles of
preservation just discussed. The ones commonly used are preserving by drying and by
adding sugar, salt and chemicals. These can be clone at home with facilities and
equipment normally available in our kitchens. Canning and freezing are possible in
the wesicrn homes but not in an average Indian home becahse the equipment and'
facilities required are not grenerally available with us.
Preserving by drying: This natural means of preserving foods is available to us in
plenty most.of the year. There are a large variety of items we preserve at home by sun
 Food Preservation and
drying. Some of the very common ones are vegetables, raw mango pieces for making
Maximization of Nutritional
mango powder, papads of all varieties, mango juice, red chillies, and potato chips. Benefits
The best time of year to sun-dry food items is the summer, when the sun is hottest.
Preserving by pickling: Most of the pickles rely upon salt and the acids of lime, vinegar
or tamarind as a preservative. Oil also acts as a preservative by not allowing air to
come in contact with the pickle. Several of the spices we use also preserve as well as
give flavour to the pickles. The most favourite fruits for pickling are raw mangoes and ,
limes. Most mango pickies are oil-based. However, there are some which are
dependent only on salt and spices for preservation. Lime pickles may be preserved in
oil or just in lime juice with silt and spices. The strong acid of lime coupled with salt
acts as a preservative (see Appendix 2 for recipes).
Preserving with sugar: As discussed earlier sugar in high concentrations acts as a
preservative. Someof the most popular preserves with sugar which can be made at
home are jelly, jam and marmalade. The concentration of sugar in these is 68 per cent
or more, which does not allow mictoorganisms to grow.
Jelly is made only from the juice of the fruit. A clear juice extract which cdntains
pectin (complex carbohydrate present in some fruits) is boiled with a certain
proportion of sugar (0.75 to 1.0 kg sugar for 1.0 kg extract) to a consistency at which
it will set on cooling. A perfect jelly should have a beautiful colour, should be
transparent and firm, and on touching should quiver; it should not be syrupy like
honey, or sticky; you should be able to cut it with a spoon and the spoon should come
out clean* T o get this for jelly making, the fruit should contain a substance called
pectin (in enough amount) and a certain amount of acidity.
Jams are usually made from the whole fruit - the pulp as well as the juice and quite
often the skin as well. The whole fruit (strawberry, g~oseberry)or the chopped pulp
(mangoes,.peaches, apples) of the fruit is cooked with a certain quantity of sugar (0.75
to 1.0 kg sugar for 1.0 kg fruit) to'a setting consistency. If the fruit is not acidic
E
enough, citric acid or lime juice is added to improve the flavour and the setting
property. Fruits good for making j a h s in India are pineapples, mango (both ripe as
' well as raw), peach, apricot, apple, strawberry and gooseberry (rasbhari).
Marmalade is made with the juice extract of a fruit with thin slices of the skin or the
fruit suspended in the clear jelly-like mixture. Citrus fruits like oranges are m o d for
making marmalades. Pectin and acid are both essential for the jelly-like consistency of
marmalades. The proportion of sugar to juice is the same in a jelly.
Preserves or murabbas are made e i t h a ~with the whole fruit, particularly if the fruit is
small in size like the Indian gooseberry or with uniformly cut pieces of the fruit'like.in
the case of apple. Special care is taken to preserve the shape of the fruit or the pieces.
The fruit is preserved in a heavy syrup but the flavour of the fruit is not masked by an
excess of sugar. The murabba should be plump, glistering, firm and clear (Recipes for
some of these preserves are given in Appendix 2).
Preserving by use of chemicals: As discussed earlier, certain chemicals are permitted
for preserving h o d s . The quantities to be used are also regulated by law. Tomato
sauce is an example of preserving by heat and chemicals, other - being squashes.

Squashes are fruit juices preserved by the addition of sugar as well as chemicals. Juices
which are sour make good squashes, for example, grape juice, orange juice, lime juice
and pineapple juice. When the acid is not enough you add some, either citric acid or
lime juice. Generally, the chemical preservative protects squashes from the action of
microorganisms except in the case of the lemon squash. In this recipe the amount of
sugar is so high that no microorganism can grow in it, and, therefore, you d o not
require either a chemical preservative or boiling.

15.4 MAXIMIZATION OF NUTRITIONAL BENEFITS

AT LOW COST

With increasing populatian and limited food resources it is important for us to get
m-aximum food value out of every bit of food we cdn buy. You can accompl~shthis by
enhancing the nutritive value of foods, by preventing or minimizing the loss of
--
EfTective Utilization of nutrients in food preperations and by avoiding wastage of food. Let us see how each
Food Resources
of these ,measures operates.

15.4.1 Measures to Enhance Nutritive Value of Foods

Sprouting, fermentation and combining different foods in a meal are ways to get the
maximum nutritional value from some of our foods. You are already familiar with
these processes. Let us talk about each of these in some more detail.
Sprouting: Dry pulses and grains do not normally contain vitamin C, but when they
are allowed to sprout or germinate vitamin C is forrned in the grain and in the
growing sprout. Sprouting also increases the cantent of B vitamins-present. As you
know, sprouting involves soaking the pulse or grain in water for 24 hours and then
wrapping them in a damp cloth. In two or three days the grains germinate and the
sprout grows t o a size of 3/4th of anainch. You must keep the wrap damp all the time.
The germinated grain can be eaten raw or after cooking for a very short time so as not
to destroy the vitamin formed in it. The grain commonly used to sprout is bengal
gram. Even better than bengal gram. is the whole green gram (moong dal). Sprouted
green gram contains three times more vitamin C than sprouted bengal gram. This is
an excellent example of how one can get maximum nutritional benefit from a food
item using very simple and inexpensive techniques.
Fermentation: Natural fermentation in food occurs when environmental conditions
permit interaction between microorganisms and the food substance. Fermented whole
wheat flour is used to make.bathura or nan (deep fried small rounds made from
fermented wheat dough) and the fermented dosa and id!i mixtures are examples of
natural fermentation. The process of fermentation encourages the multiplication of
specific microorganisms and their metabolic activity in food. This is what we do when
we turn milk into curds; we encourage the multiplication of the lactic acid bacteria in
the milk. If you see curds under a powerful microscope you will find it crawling with
these bacteria. The significant point is that several of the end-products of such food
fermentation, particularly the acids and alcohols produced, d o not permit the growth
of pathogenic (disease producing) microorganisms that may find their way into foods.
Fermented foods often are more nutritious than their unfermented counterparts. This
is because of three reasons. One is that microorganisms not only break-down more
complex compounds, they also synthesize several complex vitamins e.g. riboflavin,
vitamin BIZand vitamin C. Therefore, the content of these vitamins in fermented.food
is higher than in their unfermented counterparts.
The second way in which fermentation enhances the nutritional quality of a food is by
liberating nutrients locked inside the plant structures and cells by indigestible
materials. This is especially so in the case of grains and seeds. The milling processes
do release some of ihe carbohydrates and proteins by rupturing the outer hard
covering of the grain. However, coarse milling as practiced in the villages is not
enough to release the full nutritional value of such plant products; even after cooking,
some of the entrapped nutrients may remain unavailable to the human digestive
processes. Fermentation breaks down the indigestible protective coating and cell walls
both physically and chemically, making the structures more permeable to the water of
cooking as well as to man's digestive juices.
A third mechanism by which fermentation enhances nutritional value, especially of
plant material is by splitting cellulose and hemicellulose (i.e. fibre which man cannot
digest into simple sugars) which can then be utilized in the human digestive tract.
A large variety of fermented food products are made use of by people of different
nations the world over. Some of the ones we are familiar with are curd, butter-milk
and coffee beans, all made with the help of lactic acid bacteria; wines and vinegar
made by bacteria producing acetic acid; beer, rum, whisky, brandy and bread made
with yeast fermentation; cocoa made by yeast along with acetic acid producing
bacteria.
Food combinations: You have already studied about the importance of proteins to the
human body, and about the fact that cereals or pulses taken by themselves cannot
provide our body with adequate proteins - one or the other essential amino acids
would be lacking (Unit 3, Block 1). If, however, we consume a judicious combination
of pulse, cereal and other plant foods, the net quality of proteins we receive would
 Food Preservation and
have the desirable pattern of essential amino acids. The proteins of cereals and pulses Maximization of Nutritional
have a natural supplementary effect, and a deficiency of an amino acid in one food Benefits
item can be made good by an excess of the same in another, if both foods are
consumed at about the same time.
Some of our traditional dishes like idli-sambar, rice-dal, chola-bhatura, khichri, dal-
roti, pulihora, bisi-bella-hulliyana are some of the examples of such nutritionally
beneficial combinations of foods. You can find some more in the area you live. Many
nutritionally beneficial combinations for infants, growing children and pregnant and
lactating mothers have been worked out by agencies and organizations interested in
improving their nutritional status (You have read about some of these ideas in
Block 3 ).
Fortification: As you know, fortification is a technique to add nutrients to a particular
food item. Nutrients chosen for fortification are those that are likely to rud into short
supply because of either dietary habits and prejudices, or due to the inability of the
people to purchase foods that contain them, or because the foods that are supposed to
contain them do not do so in a particular area. Other criteria of selection is to be able
to mix a nutrient with a food without affecting its acceptability, and the overall cost
of such fortification. Food items selected to be fortified are those that are consumed
by the largest. cross-section of the population. Examples of fortification In our
country are vitamins A and D in hydrogenated fats, iodine in common salt.

15.4.2 Minimizing and Preventing Nutrient Losses in Food Preparation

The food that we prepare should be palatable as well as nutritive. Neither of these
qualities can be sacrificed at the cost of the other. However, to accomplish a correct I
balance is not an easy task. There are certain facts we must keep in mind, and certain
general rules that we must .follow to come as close to a perfect balance of nutritional
quality and palatability as we can.
I
Some of the vitamins - the water soluble ones are easy to loose. They get lost In the i
water we use for preparing or cooking, by exposure to sunlight and air, and b\y I

prolonged heating. Some of the rules to observe in processing and cooking food so i

that there is minimum loss, tf any at all, of the nutrients in our foods are as follows /
i
a) Wash vegetables before cutting
b) Cook vegetables on low flames wlth as far as po~41hleno water and keep them
covered while cooklng
c) Do not overcook
d) Cook rice in just as much water as 11 needs to cook. Do not use extra water wh~ch
needs to be throwaaway
e) Cut fruits just when you are ready to eat them
1
I
f) Use acid foods, such as lime juice, tomatoes, vinegar, or curds in salads. I t helps
to retain the vitamin C value of the salad item.
For more details on this aspect, you can refer to the practical Manual - 1. Section 3.
I
I
1
Figure 15.2 shows various preparation and preparation methods generally adopted
while cooking meals. Some of them are wrong and others are right. Tick mark on the
right methods.

15.4.3 Measures to Avoid Food Wastage

Wastage of food can occur a t any stage of operation from harvesting of food material
to its consumption. As already mentioned almost 10 per cent of our cereal crop in this
country is wasted at the farm level. If thls is so with non-perishable crops. the wastage
must be very much higher in the case of semi-perishables and perishable food items.
There can be wastage of food u t\+o-~tages- at the level of producer and at the level
of cAnsumer.
'Thefallowing flow charts explain posstble points of wastage in beth OF these stage5 ,
I 81
1 Peeling Potatbbs ,. / i

Boiling whole potatoes in an open

contalner

I
Boiling potatoes in a pressure. Cutting potatoes and
I
cooker them in water
I

I Soaking whole p' lses overnight

and press$ cooking I without soacking .
Soaking whole pulses overnight,
and cooking in a covered pan

J
TICK ON THE RIGHT PROCEDURE
15.2 : Find the right procedure of c&kiag m h s
ure.-
 - Food Preservation and
Points of Wastage at the level of producer
Maximization of Nutritional
Farm --, transportation + sale -,distribution -,godowns/markets (where the Benefits
food item to be stored sold or distributed).

Points of Wastage at the level of consumer

Preparing the food items for prpessing/cooking -+ serving the food to family
members -+ use of stored leftover food items.
We as consumers have very little control over methods adopted to eliminate or
minimize wastage before the food comes to us as a commodity we have purchased.
However, from that point onwards, it is in our hands to prevent any further wastage.
Let us dwell on these points.
In Block 3, (Unit 7), you have learnt how to make judicious use of leftovers in order
to avoid wastage of food. Can you think of some other measures which you would
like to adopt in order to avoid wastage of food at home? You may find the following
suggestions useful:
a) Plan meals in advance for at least one week's meals. Plan your meal preparation
for the week keeping the meal plan in mind and vice-versa. For example, if you
have srikhand on the menu one day, you cafi plan to serve lassi (curd whipped
with a little water) the same day or the next, making use of the liquid that will
drain out from the srikhand, thus utilizing a nutritious by-product.
b) Use the leftovers as early as possible.
c) Check your store to see what is already there before you make the market list.
Use food items that are likely to spoil first.
d ) Buy the correct amount needed, thus being assured of enough food for meals and .,
no food wastage. Particular attention must be given in this respect to foods that
cannot be stored adequately by you and must, therefore, be consumed.
e ) Review your next day's meal plans at the end of the previous day so that, if
necessary, you can alter them to take care of any new developments in your
family's plans or to use the leftover foods you had not expected to be there.
- \
Ciwk Your Progress Exercise 2 I

Give the name of the preservative commonly used in making the following
'' products -
a) Orangesquash .....................................................
b) Mango pickle .......................................................
c) Guava jelly ........................................................
d) Tomato sauce .......................................................
e) Mango powder .....................................................
2) How is fermentation of food products beneficial?
........................................................................
.......................................................................
.......................................................................
.......................................................................
3) Comment on the following statements:
a) Sprouted green gram dal is more nutritious than green gram dal itself.
...................................................................
...................................................................
b) Some of traditional food combinations like idli-sambar, rice-dal, roti-dal are
nutritious than individual dishes like idli, sambar, rice, dal.
...................................................................
...................................................................
c) Iodine is added to salt.
....................................................................
ective Utilization of
vd Resources

d) Rice should be cooked in just as much water as itneeds to cook.

15.5 LET US SUM UP

In this unit you have learnt that:

Preserving food is an important aspect of making available food last longer.
Food can be made to last longer by either slowing down or completely stopping
the growth and activity of microorganisms and the naturally inherent enzymes in
the foods, or by completely destroying them.
Every method of preserving food also has harmful effects on the quality of food
particularly on its appearance and nutritive value.
Methods are available by which the rlutritive value of certain foods can be
enhanced without any or much cost.

15.6 GLOSSARY
Bacterial spore : Spores are hard resistant bodies which are formed by some kind of
bacteria when conditions become .adverse for surviving.
Cmhg : Canning here refers to the method of preservation of fruits,
vegetables, meat and meat producta in sealable cans. The process
involves placing of blanched fruits and vegetables in the can,
closing, heating of the can and then cooling.
Carbonated : Addition of carbon dioxide.
Cellulose : A complex carbohydrate that cannot be digested by man.
Decomposition : A process of decay or spoiling.
Inactive : To put out of action.
Palatability : Ability to stimulate desire to eat. I

Pathogenic : Disease producing.

Pectin : A class of complex carbohydrate present in some fruits; thesehelp
in the setting of jellies and jams.
Sterile : Totally free of microorganisms.

15.7 ANSWERS TO CHECK YOUR PROGRESS

EXERCISES

Check Your Progress Exercise 1

1) a) 38°C b) more cJ spoiled, bacteria d) acid e) aerobes.
2) a) High concentration of sugar in the juice causes the water from inside the
bacteria to move out. This results in dehydration of the bacterial cells and
interfere with their growth and multiplication
b) Heat associated with the smoke kills the microorganisms.
c) Wax coating prevents air from coming iicontact with the cheese. So, some
microorganisms which require air for the growth cannot grow.
d) Sodium benzoate inhibits growth of mould in jelly.
e) Blanching of vegetable before freezing destroys natural enzymes present in
them and hence prevents self decomposition of foad.
f ) Sun drying,of raw mangoes removes the moisture present in mangoes.
 ^Removal of moisture from food products inhibit the growth of Food Preservation and
Maximization of Nutritional
microorganisms. Benefits
3) a) ii b) v c) vi d) iii

Check Your Progress Exercise 2

1) a) Sugar and chemicals
b) Salt and oil
c) Sugar and pectin
d) Heat and chemicals
e) Sunlight for removal of moisture.
2) a) Fermentation makes the food lighter and more digestible
b) Fermentation improves the keeping quality of foods as the several end-
products particularly the acids and alcohols do prevent the growth of disease
producing microorganisms.
c) Fermented food is more nutritious.
3 ) a) Sprouting results in formation of vitamin C and increase the content of
B vitamin, already present in the dal.
b) These cereal-pulse combinations improve the protein quality of the meals and
hence are nutritious.
c) Addition of iodine to salt is an example of food fortification. Salt does not
have iodine. Iodine is added to it.
d) If excess water is taken for cooking and it is thrown away; most of the water
soluble nutrients will be lost in the water thrown away.