Food Processing for Increased Quality and Consumption

Alexandru Mihai Grumezescu, Alina Maria Holban

• Publisher: Academic Press
• Year: 2018
• Print ISBN: 9780128114476
• eBook ISBN: 9780128114995
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics.- Examines different frying techniques, dielectric defrosting, high pressure processing, and more- Provides techniques to improve the quality and sensory aspects of foods- Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey- Outlines techniques for fresh, cured and frozen foods- Presents processing methods to improve the nutritional value of foods

Chapter 1

Food Processing for Increasing Consumption: The Case of Legumes

Geetanjali Kaushik^*

Poonam Singhal^**

Shivani Chaturvedi^**
* Mahatma Gandhi Mission’s Jawaharlal Nehru Engineering College, Aurangabad, Maharashtra, India
^** Indian Institute of Technology Delhi, New Delhi, Delhi, India

Abstract

Food is a basic necessity of life. However, over the past few decades food quality and safety issues have caused serious concern among consumers on account of their direct association with human health. Unsafe food poses serious risk to the health of consumers, particularly in the developing countries where food contamination is high on account of indiscriminate use of food contaminants and food protectants. The presence of harmful antinutrients and pesticide residues in legumes limits the bioavailability of the essential nutrients. Organic farming and other approaches are effective in dealing with pesticide contamination, but it would take significant time for them to be adopted worldwide. Therefore, a simple, as well as effective solution in the transitional phase is offered by domestic processing techniques. Domestic food processing methods, such as washing, cooking, milling, parboiling, and storage, may provide a simple and effective solution in this context. The nature of the processing operation (viz., physical, chemical, or thermal) plays an important role in this; usually, the processes that utilize the higher temperatures have greater effects on dissipation of antinutrients and pesticide residues. It is concluded that a combination of processing techniques renders food grains safe for human consumption.

Keywords

food safety

antinutrients

pesticides

human health

processing techniques

1. Food Legumes: A Boon to Human Nutrition

Legumes are important sources of protein for the human diet (Kaushik et al., 2010; Tharanathan and Mahadevamma, 2003). There are more than 13,000 species of legumes, but only 20 are eaten by mankind. The major legumes used as foods include peas, beans, lentils, peanuts, and soybeans. The structure of peas and beans consists of a seed coat (hull), hypocotyl–radicle axis, plummule, and two cotyledons. The seed coat works as a protective barrier during storage and handling. The most consumed varieties of legumes include chickpeas (Cicer arietinum), peas (field or smooth pea and wrinkled pea), broad beans (Vicia faba or field bean), lentils (Lens esculenta), and beans (Phaseolus vulgaris, Phaseolus lunatus, Phaseolus aureus, and Phaseolus mungo) (Fabbri and Crosby, 2016). The nutritional composition of legumes can provide a high proportion of proteins, fats, carbohydrates, dietary fibers, B-group vitamins (thiamin, riboflavin, and niacin), and minerals (Prodanov et al., 2004). This composition can vary according to cultivar, location of growth, climate, environmental factors, and soil type in which legumes are grown (Satya et al., 2010). Starch is the major constituent of available carbohydrates of peas and beans. Lipids consist primarily of triacylglycerol plus di- and monoacyglycerol, free fatty acids, sterols, sterol esters, phospholipids, and glycolipids. Peas and beans are very poor sources of fat-soluble vitamins and rich sources of water-soluble vitamins, as wel...

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Foreword
• Series Preface
• Preface for Volume 18: Food Processing for Increased Quality and Consumption
• Chapter 1: Food Processing for Increasing Consumption: The Case of Legumes
• Chapter 2: Emerging Food Processing Technologies
• Chapter 3: Food Technology Approaches for Improvement of Organoleptic Properties Through Preservation and Enrichment of Bioactive Compounds
• Chapter 4: Cutting Automation in Food Processing
• Chapter 5: The Perception of Consumers Vis-à-Vis Tracked Fish Measured via Electronic Instrument
• Chapter 6: High-Pressure Technologies in Dairy Processing: Quality Maintenance and Increase in Consumption
• Chapter 7: Advances in Nonthermal Processing Technologies for Enhanced Microbiological Safety and Quality of Fresh Fruit and Juice Products
• Chapter 8: Agroindustrial Coproducts as Sources of Novel Functional Ingredients
• Chapter 9: The Contribution of Bioactive Peptides of Whey to Quality of Food Products
• Chapter 10: Amino Acids: Carriers of Nutritional and Biological Value Foods
• Chapter 11: Strategy for the Prediction, Control, and Optimization of the Functional Properties of Food Proteins: Using Statistical and Chemometric Tools
• Chapter 12: Production of Low-Alcohol Beverages: Current Status and Perspectives
• Chapter 13: Dielectric Defrosting of Frozen Foods
• Chapter 14: Role for Value Addition in Processing Foods of Traditional Varieties of Grains
• Chapter 15: Role of Food Product Development in Increased Food Consumption and Value Addition
• Index