Carbohydrates || Food Analysis || Pharmaceutical Analysis Department || M.Pha...saimuniswetha1
Hello everyone,
Today's topic Carbohydrates in Food Analysis subject in M.pharmacy(Pharmaceutical Analysis Department) ..Don't forget to see.. please watch it... If you need explanation about Carbohydrates please click below link : https://youtu.be/aI5UnNYgufY
In this slide I have given brief knowledge about types of preservatives. This slide is recommended to students who are new to this particular topic or those who want notes for examination. I hope you will get benefit from this slide. Do comment for any improvement or want slides that i should prepare for you.
In refining process, physical and chemical processes are combined to remove undesirable natural as well as environmental-related components from the crude oil.
Carbohydrates || Food Analysis || Pharmaceutical Analysis Department || M.Pha...saimuniswetha1
Hello everyone,
Today's topic Carbohydrates in Food Analysis subject in M.pharmacy(Pharmaceutical Analysis Department) ..Don't forget to see.. please watch it... If you need explanation about Carbohydrates please click below link : https://youtu.be/aI5UnNYgufY
In this slide I have given brief knowledge about types of preservatives. This slide is recommended to students who are new to this particular topic or those who want notes for examination. I hope you will get benefit from this slide. Do comment for any improvement or want slides that i should prepare for you.
In refining process, physical and chemical processes are combined to remove undesirable natural as well as environmental-related components from the crude oil.
As per the syllabus prescribed by Rajiv Gandhi University of Health Sciences, Karnataka, for M. Pharm (Pharmaceutical Analysis), 1st semester.
*not all topics have been covered in this file.
In this slide contains introduction and various methods for analysis of milk.
Presented by: KHALID KUWAITY (Department of pharmaceutical analysis).
RIPER, anantapur
In this slide contains adulteration, milk standards, sample preparation, identification of adulterants and contamination of milk.
Presented by: G.Sateesh Chandra (Department of pharmaceutical analysis).RIPER, anantapur
Beer is an incredibly complex beverage containing more than 3000 different compounds, including carbohydrates, proteins, ions, microbes, organic acids, and polyphenols, among others.Some of the analytical methods used for quality control are presented
In this slide contains Quality control test and Analysis of Wine and Beer.
Presented by: SHAIK GOUSE UL AZAM (Department of pharmaceutical analysis ).
RIPER, anantapur
In this slide contains Methods of Detection of Natural, Permitted and Non Permitted Dyes.
Presented by: P.SUDHEER KUMAR (Department of pharmaceutical analysis).
RIPER, anantapur
In this slide contains definition and determination of Iodine value, Rancidity, Peroxide value.
Presented by: K. SANDHYA RANI (Department of pharmaceutical analysis).RIPER, anantapur
As per the syllabus prescribed by Rajiv Gandhi University of Health Sciences, Karnataka, for M. Pharm (Pharmaceutical Analysis), 1st semester.
*not all topics have been covered in this file.
In this slide contains introduction and various methods for analysis of milk.
Presented by: KHALID KUWAITY (Department of pharmaceutical analysis).
RIPER, anantapur
In this slide contains adulteration, milk standards, sample preparation, identification of adulterants and contamination of milk.
Presented by: G.Sateesh Chandra (Department of pharmaceutical analysis).RIPER, anantapur
Beer is an incredibly complex beverage containing more than 3000 different compounds, including carbohydrates, proteins, ions, microbes, organic acids, and polyphenols, among others.Some of the analytical methods used for quality control are presented
In this slide contains Quality control test and Analysis of Wine and Beer.
Presented by: SHAIK GOUSE UL AZAM (Department of pharmaceutical analysis ).
RIPER, anantapur
In this slide contains Methods of Detection of Natural, Permitted and Non Permitted Dyes.
Presented by: P.SUDHEER KUMAR (Department of pharmaceutical analysis).
RIPER, anantapur
In this slide contains definition and determination of Iodine value, Rancidity, Peroxide value.
Presented by: K. SANDHYA RANI (Department of pharmaceutical analysis).RIPER, anantapur
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud,
Functions of colloidal systems in Food Productsiqra ejaz
Functions of Colloidal Systems in Food Products
Learning objectives
To define colloidal systems.
To explain the difference between a sol and a gel.
To understand how emulsions are formed.
To define and recognise examples of foams.
What are colloidal systems?
What are colloidal systems?
Functions of colloidal systems in food products
Main types of colloidal system
Sols and gels
Sols and gels
Other types of gel
Emulsions
Emulsions
An emulsion may be oil-in-water (o/w) in which case small oil droplets are dispersed through water, e.g. milk, or water-in-oil (w/o) in which case small water droplets are dispersed through oil, e.g. butter.
Emulsions
Emulsions
Foams
Review of the learning objectives
To define colloidal systems.
To explain the difference between a sol and a gel.
To understand how emulsions are formed.
To define and recognise examples of foams.
This teaching Material is for Grade - 9 Science. Here we are trying to cover Machine from Unit 3. We provide teaching material at no cost. Please don't forget to recommend/reference our teaching Material after use.
Most of the carbohydrates in nature is present as polysaccharides.
These are high molecular weight substances containing large number of monosaccharide units.
Consist of primary chain, in some; branched chains may exist.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
4. • The term carbohydrate (sugars) is derived from the
french : HYDRATE DE CARBON.
• They have a central role in the metabolism of animals
and plants.
• Sugar acts as a preservative as well as a sweetening
agent, EXAMPLE: Jams, Jellies etc.
• It is mainly used as a sweetening agent in beverage such
as tea, coffee, fruit drinks, frozen desserts such as ice
cream etc.
• Confectionaries sugar is the major ingredient
responsible for its shape and structure.
5.
6. • The word hygroscopic means water attracting.
• Sugar absorbs moisture from air, when it is
exposed to air and are known to be very
hygroscopic in nature, hence sugar should be
stored in airtight container.
• Sugar and confectionaries made from sugar tend
to absorb moisture and become sticky when
exposed to air.
7. • Sugar are soluble carbohydrates.
• The solubility of mono- and oligosaccharides in water is
good.
• Solubility decreases as the sugars come together, as
often happens in sugar powders or granulates.
• The sugar arranged in descending order of solubility are-
fructose, sucrose, glucose, maltose and lactose.
• This property is important to obtain a particular product
when mixture of sugar is used.
8. • The ability of sugar to dissolve and reform
crystals.
• Sugar is dissolved in a liquid and heated, the
liquid evaporates, concentrating the sugar solution.
As the solution cools, the sugar re-form into
crystals.
• Crystals of sugar thus obtained are very desirable
in sugar coated preparations like sugar coated nuts
and other such as icings and candies.
10. • Crystallization depends upon a number of
factors include
1. Nature of the crystallizing medium,
2.Concentration of sugar in the preparation,
3.Temperature at which crystallization takes
place,
4.Agitation of the sugar preparation and the
addition of other ingredients such as butter,
ghee, egg etc.
• The greater the concentration of the sugar in the
sugar preparation the faster is the rate of
crystallization.
11. • When starch is mixed with water and heated the starch
granules swell and eventually rupture, absorbing liquid
which thickens the mixture. On cooling, if enough starch is
used, a gel forms.
• Gelatinization can take place in different temperature
range, commonly it take place at 88⁰C – 90⁰C.
• Common thickening agents : plain wheat flour, cornflour
etc.
• Two factors affect the qualities of the gel produced. These
are the ratio of amylose to amylopectin and the method
used to prepare the food.
12. •Wheat flour and cornflour = More amylose,
meaning a thick but cloudy gel.
• Gelatinization may be partial or complete.
1. PARTIAL GELATINIZATION (gummy):
When the starch granules are dextrinized prior to
being cooked in water. EXAMPLE : upma, sheera.
2. COMPLETE GELATINIZATION : complete
mix of starch with water and then cooling will
lead to complete gelatinization.
13. • Gelation is the method of solidification mainly through
freezing is the creation of gel or the solidification of any
gelation solution.
• The gelatin is used for gelation. The gelatin liquid form a
thick sugar solution and constantly thickens when freezed.
There is no any definite setting point.
• In some food gel is produced on cooling and in some it
may be formed on heating.
•Gels can either be thermo-irreversible or thermo-
reversible, it all depends on the type of gelation occurred.
EXAMPLE: cooling- gelation in gelatin, heating- egg white.
14. • Vicosity is a fluid’s resistance to flow or fluid thickness. The
thicker the liquid, more is its viscosity.
• The viscosity of a fluid can be measured by
1. Seeing how far a fluid can flow down an incline.
2. Viscometer- measures the force necessary to move
through a liquid.
3. Household instruments- measuring how far a liquid
can move on a slight incline after a certain amount of time.
• Measuring of viscosity is to determine how resistant that
material is to following
1. Flow down a slight incline very quickly – very little
resistance to flow.
15. 2. Lot of force to move through a liquid, it has a lot of
resistance to flow.
• A fluid will be more resistant to flow the more internal
friction it has.
• Many food industries check for vicosity. There is an
acceptable range of vicosity if it is not in the range then it
will not be sold.
16. • Colloidal are formed when one substance is dispersed
into another, but does not combine to form a solution.
• There are many types of colloidal systems based on the
state of two substances mixed together.
GEL, SOLS, FOAM AND EMULSIONS.
• Most colloidal are stable, but the two substance may
separate over a period of time because of an increase in
temperature or by physical force. Sometime will be
unstable when frozen or heated, especially if they contain
emulsion of fats and water.
17. • Sol and gel both are liquid loving colloids
• Sol- solid particles are dispersed in liquid
phase when the mixture is heated or cooled
the sol changes to gel, which resembles solid
rather than a liquid.
18. OIL+ WATER= EMULSION
• Emulsion is unstable. The two liquids are immiscible. A
stable emulsion is formed when two immiscible liquids are
held stable by a third substance called as an Emulsifying
Agent.
• There are two type of emulsifying agent, HYDROPHILIC
(water loving) and HYDROPHOBIC ( water hating).
• Emulsion may be
1. oil-in-water(o/w) – small oil droplets in water(milk)
2. water-in-oil(w/o) – small water droplets in oil (butter)
19. • When small bubbles of gas dispersed in a
liquid they form foaming. EXAMPLE : egg
white foam, as liquid egg white is whisked, air
bubbles get incorporated.
• If egg white is heated, protein coagulates
and moisture is driven off. This form a solid
foam.