NON-NUTRITIVE

COMPONENTS
OF FOODS
Prepared by: Jane Lopez, RND
 PIGMENTING COLORS
SUBDTANCE

PIGMENTS CAROTENOIDS YELLOW, ORANGE, AND

ORANGE-RED
CHLOROPHYLL DIFFERENT HUES OF
- the natural coloring matter of GREEN
animal or plant tissue. FLAVONOIDS AND
TANNINS
In plants - Anthocyanins RED, BLUE, PURPLE OR
Chlorophyll and Carotenoids- Fat- VIOLET
soluble
- Anthoxanthins and WHITE TO YELLOW
Flavonoids and Tannins- Water
Flavones
soluble
HEMOGLOBIN RED IN RED BLOOD CELLS
In Animals MYOGLOBIN RED TO BROWN
Hemoglobin- blood OXYMYOLGOBIN BRIGHT RED
Myoglobin- muscle REDUCED MYOGLOBIN PURPLISH RED
METMYOGLOBIN BROWNISH RED IN
COOKED MEATS
NITROSOMYOGLOBIN PINK RED IN CURED
MEATS
TANNINS AND OTHER DIFFERENT HUES OF
PHENOLIC COMPOUNDS BROWN
ENZYMES
Organic catalyst that are protein in nature.

Useful application of enzymes in foods includes:

Meat tenderizers- proteolytic enzymes like bromelin from pineapple and papain from papaya
Sugar inversion- addition in invertase to convert sucrose to glucose and fructose in the preparation of
crystalline candies,
-fermentation of sugars catalyzed by amylases necessary for the increase in volume in breadmaking.
- softening of fruits by pestinases during ripening
- fermentation and proteolysis by the presence of microbial enzymes in patis, bagoong, vinegar and
winemaking and cheese ripening.
- unndersirable reations of enzymes in foods are: change in undesirable flavor, odor and color, enzymic
browing, rancidity of fats and oils, maturation of fruits and vegetables and food spoilage.
FLAVOR COMPONENTS
substance responsible for the four primary taste includes, sugars, acids, aldehydes, esters, alcohols, ketones
and sulfuric compounds.
e.g Vanillin in vanilla extract, menthol in mint, safrol and anethol in rootbeer, alliin and allicin in onions
and garlic; acetic acid (vinegar), tartaric I grapes, citric in citrus, oxalic in kamias, succinic, lactic and
benzoic acids (generally found in fruits).

VOLATILE ACIDS-are those partly responsible for the aroma of fruits and some root crops like ginger
since they can pass from liquid to gas during heating or cooking.

NON-VOLATILE ACIDS- are those that do not change to vapor state even heating; they however
dissociate in water and in many instances their sourness can be tasted after the cooking process this is also
by a change in pH of the cooking water (lower pH); theses are usually found in fruits and vegetables like
citiric, oxalic, succinic, furmaric, malic acids, etc.
BROWNING REACTIONS IN FOODS
Reactions encountered in some foods and foods and food products resulting in desirable effects to some
and undesirable effects to others.
NON-ENZYMIC- purely chemical reactions in nature, enzymes are not involved.
CARAMELIZATION- a non-enzymatic browning reaction associated with sugar undergoing heating;
prolonged heating above 160oC (320oF) resulting in a dark brown, highly viscous syrup with distinctive
taste and odor.
MAILLARD BROWNING REACTION- a non-enzymatic browning reaction between the free aldehyde
group in the sugar molecule and the amino group on protein and other compound found in food.
ENZYMIC- biochemical reaction involving enzymes; mediated by catalase and phenolase or
polyphenolase; it needs oxygen either from the air or from intercellular spaces within the tissue, for the
reaction to occur.
OXIDATION REACTION OF POLYPHENOLS­( anthocynins, tannins, anthoxanthines and flavones).
ASCORBIC ACID OXIDATION- (vitamin C oxidation)
NON-ENZYMIC BROWNING
CARAMELIZATION
MAILLARD BROWINING
ENZYMIC BROWNING
WAYS OF REDUCING OR PREVENTING BROWNING
REACTIONS IN FOODS

1. Prevention of contact with air oxygen such as wrapping or soaking in water.

2. Use of salt
3. Use of acid
4. Blanching
5. Refrigeration
6. Use of anti-oxidants
DISPERSION

-Combination of dispersed particles scattered throughout a dispersion medium resulting in a homogeneous

or heterogeneous mixture.
-The dispersed particles may be gas, liquid or solid; the dispersion medium is usually liquid or solidified
liquid.
-Of importance in determining the nature of dispersion in food is the size of the particles to dispersed.
TYPES OF DISPERSION
1. True solution- a homogeneous mixture which looks transparent, exhibits high osmotic pressure
and consist of very small particles invisible under an ultra-microscope; the dispersed phase can no longer
be identified in the dispersing medium; eg. Diluted fruit juice, carbonated beverages, sugars and salt
solutions, clear soups.
2. Colloids- are two-phased systems in which the particles are visible in an ultra-microscope; do
not have osmotic pressure; form gels but do not separate on standing.
a. SOL- a liquid gel; the dispersed phased is solid and the dispersing medium is liquid like hot
gelatin before it sets, dilute starch in hot water.
b. GEL- solidified sol like custard, gelatin, jellies.
c. EMULSION- liquid dispersed in another liquid with which it is immiscible like oil-in-water (oil
is dispersed in water) e.g. raw egg and mayonnaise and water-in-oil emulsion as in butter, whipping cream
and ice cream.
d. FOAM- gas dispersed in a liquid or solid medium; liquid foams (beaten egg whites, whipped
cream), solid foams (marshmallow, gelatin, sponge and merigues)
e. SUSPENSIONS- are mixtures which may separate on standing and will not gel; consist of large
particles scattered in the liquid; rarely occurs in food eg. Raw starch in cold water. (visible to the naked
eye).
TYPES
1. OFa homogeneous
True solution- DISPERSION
mixture which looks transparent, exhibits high osmotic pressure
and consist of very small particles invisible under an ultra-microscope; the dispersed phase can no longer
be identified in the dispersing medium; eg. Diluted fruit juice, carbonated beverages, sugars and salt
solutions, clear soups.
2. Colloids- are two-phased systems in which the particles are visible in an ultra-microscope; do
not have osmotic pressure; form gels but do not separate on standing.
a. SOL- a liquid gel; the dispersed phased is solid and the dispersing medium is liquid like hot
gelatin before it sets, dilute starch in hot water.
b. GEL- solidified sol like custard, gelatin, jellies.
c. EMULSION- liquid dispersed in another liquid with which it is immiscible like oil-in-water (oil
is dispersed in water) e.g. raw egg and mayonnaise and water-in-oil emulsion as in butter, whipping cream
and ice cream.
d. FOAM- gas dispersed in a liquid or solid medium; liquid foams (beaten egg whites, whipped
cream), solid foams (marshmallow, gelatin, sponge and merigues)
e. SUSPENSIONS- are mixtures which may separate on standing and will not gel; consist of large
particles scattered in the liquid; rarely occurs in food eg. Raw starch in cold water. (visible to the naked
eye).
HEAT IN COOKING
• HEAT- a form of energy due to the vibratory or kinetic movement of molecules; its intensify
(hotness) is measured by degrees centigrade or Celsius and degrees Fahrenheit.
• COOKING¬- refers to the processes and techniques of using food or combinations of foods as
to achieve a product which is edible, palatable, aesthetically pleasing, nutritious and microbiologically safe
with the application or removal (by freezing) of heat.
GENERAL METHODS OF COOKING:
a. MOIST HEAT- cooking food with water or liquids like boiling, stewing
b. DRY HEAT- cooking food with little or no liquids at all like frying, broiling, grilling, baking.
MODES OF HEAT TRANSFER
1. CONDUCTION- the direct transfer of heat via metals or any heat conducting materials
containing the food. Copper has the highest rate of conductivity while glass is the poorest, eg. Waffles in an
electric waffle maker, streak on a hot plate.
2. CONVECTION- transfer of thermal energy from electricity, gas or solid fuel to the vapor
molecules of the air which in turn heat the food or the utensil it comes in contact with eg. Baking in an
oven, siopao in streamer
3. RADIATION- transfer heat from a red coil of the griller, toaster or stove to the food eg. Toasting
bread, broiling on an electric range, lechon in spit.
4. MICROWAVE- method of heat transfer that uses electromagnetic waves generated by the
magnetron (a special vacuum tube); microwaves are radiated energy and have longer wavelengths than
infra-red waves; these waves penetrate the food disturbing the molecular structure, causing friction and
developing heat that cooks food in a relatively short time.
pH IN FOOD
- Refers to the acidity and basicity of foods.
- Application of pH preparation and processing
• Gel formation in jellies occurs at pH 3.2
• A dough with pH 5 result in good volume and texture
• Biscuits with pH7 are crispy and cream-colored
• Acidic foods are pasteurized while basic foods are usually sterilized
• Acidic pH is not conducive for the growth and survival of many types of microorganism
• Acids contribute to sourness of foods
PHYSICO-CHEMICAL CHANGES IN
FOOD DURING PREPARATION
- Sensory attributes of food include appearance, shape, color, aroma, consistency/texture, flavor,
etc.
A. EFFECT OF HEAT TREATMENT
- Components of food generally affected by heat are protein, fat, starch and sugar.
1. Protein- heats causes coagulation and eventual denaturation of protein in foods like meat, fish
and poultry.
2. Fats- fats can be removed or absorbed; overheating result in the formulation of acrolein which is
the characteristics flavor of burnt oil, reheating oil causes lowering of the smoke point and reversion of
flavor.
3. Starch- with water when heated results in an increased in viscosity in the process called
gelatinization (moist cooking) and therefore, is useful as thickener or binder; too much heat with
vigourous heating can break the starch micelles resulting in a watery mixture; with dry heat such as
roasting or toasting starch is changed to dextrin in the process called dextrinization.
4. Sugar- sucrose added to water raises boiling point; at 160C, the sucrose concentration is 100%;
at temperature above 160oC (melting point of sugar) sugar melt and sucrose change color from white to
brown, a characteristics of caramelized sugar; crystallization is a process when, in the presence of a
nucleus, small crystals of sugar are formed during candy-making; it may also result form agitation of a
syrup at the right temperature and sugar concentration to form candies of very fine crystals eg. Fondant
B. EFFECT OF COLD- temperature change of food from room to cold to frozen affects both the
functional and eating qualities of food such as difficulty on separating eggwhite from the yolk; meat improves in
tenderness and flavor when frozen; softening of fruits and vegetables occur during cold storage; and freezer burn
occurs.
C. EFFECT OF ACID- cholorophyll changes into undersirable olive green color; too acidic jelly will
result syneresis; viscosity and texture are affected such as vinegar and citiric acid reduce the thickness of the hot
starch paste and the firmness of the cooled paste; this is why accurate measurement of acid in stach-thickened
products like pie-filling is critical, otherwise the product becomes “runny”; toughness in meat occurs between pH
5 to 6.
PHYSICAL AND MECHANICAL
TREATMENT
Agitation and stirring- certain food products require agitation or stirring to produce desired results, e.g.,
non-crystalline candies, marshmallows, tikoy, calamay, maj blanca etc.; others should not be agitated,
otherwise the desired shaped would be destroyed i.e. jelly, baked custard, gulaman, etc.
Whipping or beating- introduces air into a mixture resulting in tenderness and greater stability as foam
cakes.
Kneading- allows the alignment of the gluten network resulting in tenderness in baked products and
allows gas produced by the yeast during fermentation to get trapped in the gluten network which is
responsible for the volume of the bread when baked.