| FOOD TECHNOLOGY MCQS AND FACTS | | FOOD SAFETY OFFICER 2024 | #fso #foodsafetyofficer #foodsafety

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#fso2024 #foodtechnology #fso2024 #foodspoilage #fsomcqs #biologytutor #keralapsc #fsocoaching #fsoclassesmalayalam. fso courses malayalam.#fermentation #thermoduricbacteria #blanching #foodie Fermented meals are meals and drinks which have undergone a pure technique of fermentation, the place microorganisms like micro organism, yeast, or fungi break down carbohydrates (corresponding to sugars and starches) into easier substances, typically producing acids, gases, or alcohol. This historic preservation method not solely extends the shelf lifetime of meals but in addition enhances its taste, texture, and dietary profile.
How Fermentation Works
Fermentation happens when helpful microorganisms eat the pure sugars in meals, producing byproducts like lactic acid, alcohol, or acetic acid. This course of creates an surroundings that helps “good” micro organism (probiotics) whereas inhibiting the expansion of dangerous micro organism.Varieties of Fermentation. There are a number of varieties of fermentation, every with completely different microorganisms and byproducts: Lactic Acid Fermentation: Micro organism like Lactobacillus and Streptococcus convert sugars into lactic acid.
Widespread in meals like yogurt, kimchi, sauerkraut, pickles, and sourdough bread. Alcoholic Fermentation: Yeasts, like Saccharomyces cerevisiae, convert sugars into alcohol and carbon dioxide. Widespread in alcoholic drinks (beer, wine) and bread (the place CO₂ helps the dough rise).
Acetic Acid Fermentation: Acetobacter micro organism convert alcohol into acetic acid. Widespread in vinegars (e.g., apple cider vinegar, kombucha).
Alkaline Fermentation:Used to provide meals with the next pH, like natto (fermented soybeans). This course of is widespread in sure Asian meals and produces distinct flavors and textures. Advantages of Fermented Meals
Improved Digestive Well being:Fermented meals include probiotics, helpful micro organism that may enhance intestine well being by balancing the intestine microbiome, aiding in digestion, and doubtlessly decreasing gastrointestinal points.
Enhanced Nutrient Absorption: Fermentation can improve the bioavailability of vitamins, making them simpler for the physique to soak up. For example, it will possibly improve the absorption of B nutritional vitamins, vitamin Okay, magnesium, and zinc. Boosted Immune System: A wholesome intestine microbiome, supported by probiotics from fermented meals, can strengthen immune operate by making a balanced intestinal surroundings that combats dangerous micro organism. Elevated Shelf Life: Fermentation acts as a pure preservative by producing an acidic surroundings that inhibits the expansion of spoilage-causing micro organism. Improved Taste and Texture: Fermentation can improve style, creating complicated flavors and distinctive textures. The sourness, tanginess, and umami notes in fermented meals typically end result from this course of. Decreased Anti-Vitamins: Fermentation can cut back compounds like phytic acid and lectins, which may inhibit nutrient absorption, making meals simpler to digest and extra nutritious. Widespread Fermented Meals
Dairy: Yogurt: Made by fermenting milk with lactic acid micro organism, giving it a thick texture and tangy style. Kefir: A fermented milk drink with extra various micro organism than yogurt. Cheese: Fermentation and getting older processes range extensively, with micro organism and molds contributing to taste and texture.
Greens: Sauerkraut: Fermented cabbage wealthy in probiotics and tangy flavors. Kimchi: A Korean staple made out of fermented cabbage and different greens, seasoned with chili, garlic, and ginger. Pickles: Cucumbers or different greens fermented in a brine resolution, making a bitter style.
Grains and Legumes: Sourdough Bread: Made with a starter tradition of untamed yeast and lactic acid micro organism, which supplies it a tangy style.
Miso: A Japanese paste made out of fermented soybeans, used as a flavoring in soups and sauces. Tempeh: Fermented soybeans sure right into a dense cake, wealthy in protein and probiotics. Drinks: Kombucha: A fermented tea drink made with a symbiotic tradition of micro organism and yeast (SCOBY), leading to a barely candy, tangy, and carbonated drink.
Beer and Wine: Alcoholic drinks made by fermenting grains (beer) or grapes

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