P.S Food Science Question For each of the following comparisons, compare the eff

Question

P.S Food Science Question

For each of the following comparisons, compare the effect of the 2 processing treatments on the stability of each of the vitamins indicated.

a. Compare the effect of freeze-drying vs. sun-drying green peas on the contents of Vitamin A and ascorbic acid

b. Compare the effect of baking a chocolate cake (pH 5.7) vs. a Devil’s food cake (pH 9) on the contents of thiamin and niacin.

c. Compare the content of Vitamin D and riboflavin in milk packaged in clear glass containers and opaque plastic containers

Compare the content of niacin and thiamin in whole wheat flour and white rice

Explanation / Answer

A. Freeze-drying has higher stability on of Vitamin A and ascorbic acid compare to sun drying. Sun drying affect the vitamins.

B. Vitamin losses were greater in alkaline solution. So, Devil’s food cake (pH 9) content of
thiamin and niacin has greater losses.

C. Vitamin D and riboflavin in milk has high stability in opaque plastic containers than clear glass containers. Sunlight not passes through opaque so the vitamin not degraded.

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