This document discusses minerals, flavors, and colors found in foods. It describes the major minerals which are needed in greater than 100mg amounts and trace elements which are needed in smaller amounts. Important minerals like calcium, iron, sodium and their functions and deficiency symptoms are outlined. The four basic tastes - salty, sweet, sour and bitter - are defined along with the compounds that provide each taste. Common flavoring compounds from various food sources are described like flavonoids, terpenoids, and sulfur compounds. Major plant pigments that provide color to foods like chlorophyll, carotenoids, anthocyanins, betalains and their sources are identified.

1. MINERALS,FLAVOURS,AND
COLOURS

2. MINERALS
MINERALS
• MINERALS ARE INORGANIC ELEMENTS WHICH ARE
UTILIZED AS STRUCTURAL COMPONENTS OF TISSUE ON
CELLULAR COMPOUNDS AS CATALYSTS FOR ENZYME
ACTIVITY.
CLASSIFICATION OF MINERALS
•MAJOR MINERALS

3. MACRO MINERALS
MAJOR MINERALS INCLUDE COMPOUNDS THAT ARE
NEEDED IN THE DIET IN AMOUNTS GREATER THAN 100MG.

4. TRACE ELEMENTS
• TRACE ELEMENTS ALSO CALLED AS MINOR ELEMENTS.
THER ARE PRESENT IN THE BODY IN SMALL AMOUNTS.

5. FUNCTIONS
• MINERALS MAINTAIN ELECTRO NEUTRALITY ACROSS CELL
MEMBRANE.
• MINERALS ACT AS COFACTORS TO MANY ENZYMES AND
PARTICIPATE AS ELECTRON CARRIERS.

6. Minerals Functions Sources
Calcium Maintain strong
bones,healthy
teeth,helps in
regural heart beat
Chlorine Helps keep the body
supple.

7. Iron Hb formation
promotes resistance
to disease.
Flourine Strengthens bones
Sodium Helps the body
muscles to function.

8. EFFECT OF DEFICIENCY
CALCIUM
• DEMENERALIZATION OF BONY TISSUES.
• OSTEOPOROSIS.
PHOSPHORUS
• IT IS IN ALCOHOLICS,DIABETICS RECOVERING
FROM AN EPISODE OF DIABETIC KETOSIS.

9. IRON
• GENERAL FATIGUE AND LASSTUDE.
• BREATHLESSNESS
• GIDDINESS
SODIUM
• SEVERE DEHYDRATION.
• DECREASE IN BLOOD PRESSURE

10. POTASSIUM
• HYPOKALEMIA
• HYPERKALEMIA
ZINC
• GROWTH FAILURE
• LOSS OF TASTE ACUITY
• RETARDATION OF BONE DEVELOPMENT

11. FLAVOURS
FLAVOUR IS A SENSORY PHENOMENON WHICH IS A
COMBINATION OF TASTE,ODOUR OR AROMA HEAT AND
COLD TEXTURE OR MOUTH FEEL
THERE ARE FOUR TASTES :SALTY SUGAR SWEET SOUR AND
BITTER.

12. SALTY
• SODIUM CHLORIDE IS THE ONLY SALT THAT HAS A PURE
SALTY TASTE EX:IODIDES AND BROMIDES.
SUGARS
• SUGARS ARE USED TO IMPART SWEETNESS THAN
FLAVOUR TO FOOD.
• FRUCTOSE IN HONEY IS THE SWEETEST SUGAR FOLLOWED
BY SUCROS AND GLUCOSE.

13. SOURNESS
• SOURNESS OF FOOD IS DUE TO PRESENCE OF CITRIC ACID
,TARTARIC ACID,AND MALIC ACID.
• HYDROGEN ION IS RESPONSIBLE FOR SOURNESS.
BITTERNESS
• BITTERNESS MAY BE DUE TO ALKOLIDES,GLICOCIDES.
• CAFFEIN A CONSTITUTE OF COFEE AND TEA IS BITTER.

14. FLAVONOIDS
• FLAVONOIDS ARE RESPONSIBLE FOR THE FLAVOUR OF
MANY FRUITS. EG:ORANGE AND GRAPE FRUIT.
• AMONG THESE HESPERIDINE AND NARINGENIN ARE
COMMON.
TERPINOIDS
• THEY ARE MAJOR COMPONENTS OF CITRUS OILS.
• NATURALLY OCCURING OXYGENATED TERPENES PROVIDE
THE CHARACTERISTIC FLAVOUR OF INDIVIDUAL CITRUS
SPECIES.

15. SULPHUR COMPOUNDS
• SULPHUR COMPOUNDS CONTAIN BOTH PLEASANT AND
UNPLEASANT AROMA.
• SULPHUR COMPOUNDS ARE RESPONSIBLE FOR THE AROMA OF
ONION AND GARLIC.

16. TYPES OF FLAVOURS
• DEVELOPED FLAVOURS:-FLAVOUR COMPONENTS
THAT ARE FORMED DURING FOOD PROCESSING MAY BE
EITHER SOLIDS OR VOLATILES.
• PROCESSED FLAVOURS:-HEATING CHANGES THE
FLAVOUR OF MANY FOODS PROFUNDLY.
• ADDED FLAVOUR:-THESE ARE ADDED TO
CONFECRIONERY,NON-ALCOHOLIC BEVERAGES AND
OTHER PREPARED FOODS.

17. COLOURS
• THE CHARACTERISTIC COLOUR OF THE FOOD IS DUE TO
THE PIGMENTS NATURALLY PRESENT IN IT.SOMETIMES
ARTIFICIAL COLOURS ALSO ADDED.

18. CHLOROPHYLL
• THESE ARE GREEN COLOURED FAT SOLUBLE PIGMENTS
INVOLVED IN PHOTOSYNTHESIS.
• THERE ARE TWO TYPES OF CHLOROPHYLL A AND B.
• THEY ARE PRESENT IN LEAFY VEGETABLES SUCH AS
CABBAGE AND LETTUCE.

19. CAROTENOIDS
• CAROTENOIDS ARE FAT SOLUBLE ORANGE PIMENTS.
• THEY ARE PRESENT IN FRUITS SUCH AS
CARROT,PUMPKIN, MANGO AND ORANGE.
• THE FIRST CAROTENOID ISOLATED WAS FROM CARROT.

20. ANTHOCYANINS
• THESE ARE RED BLUE PURPLE WATER SOLUBLE PIGMENTS
OCCURING IN CELK SAP OF SOME FRUITS.
• ANTHOCYANINS ARE GLYCOSIDES ON HYDROLYSIS YIELD
COLOURED AGLYCONES.
• THE COMMON ANTHOCYANINS ARE
PELARGONIDIN,CYANIDIN,DELPHINIDIN.

21. •FLAVONOIDS
• THEY ARE WATER SOLUBLE POLYPHENOLIC SUBSTANCES.
• SIMILAR IN STRUCTURE TO ANTHOCYANINS
• ANTHOCYANINS ARE RESPONSIBLE FOR YELLOW WHITE
OR CREAMY-WHITE COLOUR OF POTATO.

22. ANTHOXANTHINS
• THESE ARE CREAMY YELLOW,CREAMY WHITE OR YELLOW-
WHITE WATER SOLUBLE COMPOUNDS.
• THESE ARE FOUND IN THE CELL SAP OF FRUITS AND
VEGETABLES. EG:POTATO,CAULIFLOWER.

23. •TANINS
• THESE ARE COLOURLESS OR YELLOW SUBSTANCES WHICH
TURN BROWN WHEN FRUITS AND VEGETABLES ARE CUT.
• EG: BRINJAL,BOTTLEGOURD,APPLE.

24. QUININES AND XANTHONES
• THEY RANGE IN COLOUR FROM PALE YELLOW TO BLACK.
• THEY ARE ANTHRAQUINONE, NAPHTHOQUINONE AND
BENZOQUINON.
• XANTHONES ARE A GROUP OF YELLOW PIGMENTS, ONE
WELL KNOWN MEMBER IS MANGIFERIN.

25. BETALAINS
• THESE ARE GROUP OF RED AND YELLOW PIGMENTS
FOUND IN RED BEET AND IN CACTUS FRUITS.
• THEY RESEMBLE ANTHOCYANINS AND FLVONIDES IN
STRUCTURE.
• THEY ARE DEGRADED BY THERMAL PROCESSING AS IN
CANNING.

26. THANK YOU