logging in or signing up fermented food maahnoor Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINT lite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 1689 Category: Science & Tech.. License: All Rights Reserved Like it (5) Dislike it (0) Added: December 09, 2010 This Presentation is Public Favorites: 0 Presentation Description none Comments Posting comment... By: anil06 (7 month(s) ago) i would be happy if u allow me to download Saving..... Post Reply Close Saving..... Edit Comment Close By: azzwa (7 month(s) ago) can i download this slide plzz Saving..... Post Reply Close Saving..... Edit Comment Close By: rahul100771133177 (13 month(s) ago) i want to download Saving..... Post Reply Close Saving..... Edit Comment Close By: Hayamabdelkader (15 month(s) ago) How can I download this presentation? I am not able to download it Saving..... Post Reply Close Saving..... Edit Comment Close By: Hayamabdelkader (15 month(s) ago) It is a very nice presentation. Good job.. I will share it with my colleagues, may i? Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript FERMENTATION & FERMENTED FOOD : FERMENTATION & FERMENTED FOOD By SHUMAILA TABASUM DEPTT BIOTECHNOLOGY UNDER KIND SUPERVIION OF MADAM SUGHRA MANGRIO Slide 4: BIOTECHNOLOGY BIOTECHNOLOGY : BIOTECHNOLOGY Biotechnology is a field of applied biology that involves the use of living organisms and bio-processes in engineering, technology, medicine and other fields requiring bio-products The United Nations Convention on Biological Diversity defines biotechnology as..... "Any technological application that uses biological systems, living organisms, or derivatives thereof, to make or modify products or processes for specific use. Slide 6: FOOD PRESERVATION PRESERVATION : PRESERVATION Microbes eat the same foods we do! Controlled microbial growth can enhance our diets and help preserve foods Metabolism of some microbes leads to spoilage of foods Some microbes in food are pathogens Minimizing microbial contamination of food is a priority Food preservation : Pr-industrial Drying Pickling (salting) Canning Mass production Pasteurization Preservatives Freezing (freeze-drying) Irradiation Food preservation Preservation : Preservation Chemical and Modified atmosphere process Physical process Food Microbiology Slide 10: FERMENTATION What is fermentation? : What is fermentation? Pasteur’s definition: “life without air”, anaerobe red ox reactions in organisms New definition: a form of metabolism in which the end products could be further oxidized Any Microbe requires Water, Oxygen, Energy source, Carbon source, Nitrogen source and Micro nutrients for the growth. Carbon & Energy source + Nitrogen source + O2 + other requirements → Biomass + Product + byproducts + CO2 + H2O + heat Slide 12: FERMENTATION Anaerobic cellular respiration Occurs when there is no oxidative phosphorylation to maintain the production of ATP by glycolysis Pyruvate is metabolized into various compounds according to what type of fermentation occurs Produces only 2 molecules of ATP vs. 36 molecules of ATP with aerobic cellular respiration . The 2 ATP’s produced in glycolysis are the only energy produced Slide 13: FERMENTED FOOOOD FERMENTED FOOOOD : FERMENTED FOOOOD Foods that have been subjected to the action of micro-organisms or enzymes, in order to bring about a desirable change. FERMENTED FOOOOOOOD : The term “biological ennoblement” has been used to describe the nutritional benefits of fermented foods. Fermented foods comprise about one-third of the world wide consumption of food and 20- 40 % (by weight) of individual diets FERMENTED FOOOOOOOD Slide 16: History and origins of some fermented foods Food Approximate year of introduction Region 4000 BC 3000 BC 3000 BC 3000 BC 2000 BC 2000 BC 1500 BC 1500 BC 1000 BC 1000 BC 1000 BC 200 BC Mushrooms Soy sauce Wine Fermented milk Cheese Beer Bread Fermented Meats Sour dough bread Fish sauce Pickled vegetables Tea China China, Korea, Japan North Africa, Europe Middle East Middle East North Africa, China Egypt, Europe Middle East Europe South-east Asia, North Africa China, Europe China Products : Products Foods and foods related Fermented meat, Cheeses and milk products, mushrooms, baker’s yeast, coffee, pickles, single cell-proteins, vinegar, amino acids, vitamins, alcoholic beverages CHEESE : CHEESE CHEESE : CHEESE Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms Kinds of Cheese : Kinds of Cheese We're all aware of the popular kinds of cheese such as Cheddar cheese, Swiss cheese, Mozzarella, Parmesan, etc. However, besides these commonly known types, there are hundreds of different kinds of cheeses. It's almost impossible to provide the entire list of kinds of cheese. we will categorize cheese based on their textures. The basic textures are hard and soft cheese (although there are many more textures). Slide 21: Hard Cheese Hard cheeses are wonderful additions while preparing various dishes. They are also perfect to be eaten on snacks. These cheeses possess a distinctive crystalline texture and has an intense flavor. The crunchy bits of this cheese makes eating it an enjoyable experience. Slide 22: Soft Cheese Soft cheeses unlike hard kinds of cheese are not aged for years together, but is consumed within a month or two after it is made. From the name itself we can gage that soft cheese is extremely soft in texture. This type of cheese is not used for cooking, but is spread on bread and crackers and had. It is soft because it contains a high percentage of water. YOGURT : YOGURT yuummmmyyy Slide 24: Yogurt and other fermented milk products Yogurt, kefir, buttermilk, sour cream Yogurt usually use mixture of 2 cultures: Streptococcus thermophilus: in acid production Lactobacillus bulgaricus 0.5 - 1.0% lactic acid Fermented at 28-32 °C Taste due to acetaldehyde, diacetyl, and acetone Product need to contains live cultures Slide 25: Health Benefits of Yogurt * Yogurt helps in boosting one's immune system. * Yogurt helps in fighting Candida yeast infections. * Yogurt is rich in calcium and thus, keeps the bones strong and reduces the risk of osteoporosis. * Eating yogurt aids in improving the health. * Yogurt is well known for its anti-inflammatory properties. * Yogurt heals skin disorders faster. * Yogurt aids in keeping eating disorders in check. BUTTER CULTURED MILK : BUTTER CULTURED MILK Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates where fresh milk would sour quickly. SOUR CREAM : Sour cream or soured cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, introduced either deliberately or naturally, sours and thickens the cream. Its name stems from the production of lactic acid by bacterial fermentation, which is called souring. The taste of sour cream is only mildly sour SOUR CREAM SOUR CREAM : SOUR CREAM SOUR CREAM can be made with the same procedures buttermilk, using one cup of cream mixed thoroughly with 2 Tbl fresh active buttermilk and letting it sit for 12-24 hours at room temperature. The higher butterfat in the cream, the thicker the finished sour cream. CEREAL PRODUCTS : CEREAL PRODUCTS Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates a wide range of cereal products with different health-promoting properties and more acceptable sensory quality are being used from ancient time. Slide 32: preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items are sometimes referred to as "baked goods," and are sold at a bakery BAKED GOODS Food and Beverages : Food and Beverages Slide 34: Alcoholic beverages refer to those products which are meant for consumption as a beverage, and where a significant amount of ethyl alcohol content is present. Alcoholic beverages are generally classified as: Beers (lager beers and ales) Wines (red, white, rose) Spirits Slide 35: Beer is a fermented beverage made from grain and flavored with hops. Wine is a fermented beverage made from grapes, fruits, or berries. Spirits are fermented beverages that are distilled to increase the alcohol content of the product. Single Cell Protein Production : Single Cell Protein Production Single cell protein (SCP) typically refers to sources of mixed protein extracted from pure or mixed cultures of algae, yeasts, fungi or bacteria (grown on agricultural wastes) used as a substitute for protein-rich foods, in human and animal feeds. SCP Production Process : SCP Production Process Single cell proteins develop when microbes ferment waste materials (including wood, straw, cannery and food processing wastes, residues from alcohol production, hydrocarbons, or human and animal excreta). The problem with extracting single cell proteins from the wastes is the dilution and cost. They are found in very low concentrations, usually less than 5%. Engineers have developed ways to increase the concentrations including centrifugation, flotation, precipitation, coagulation and filtration, or the use of semi-permeable membranes. MYCOPROTIEN : MYCOPROTIEN Examples of foods made possible by fungi : Examples of foods made possible by fungi Yeast Beer and Wine Bread Mushrooms White button, crimini,portabella Truffles, chanterelles Mycoprotein (food additive like tofu) Cheese Rennin, blue cheese Soy sauce Tempeh Citric acid (soft drinks) You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.
fermented food maahnoor Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINT lite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 1689 Category: Science & Tech.. License: All Rights Reserved Like it (5) Dislike it (0) Added: December 09, 2010 This Presentation is Public Favorites: 0 Presentation Description none Comments Posting comment... By: anil06 (7 month(s) ago) i would be happy if u allow me to download Saving..... Post Reply Close Saving..... Edit Comment Close By: azzwa (7 month(s) ago) can i download this slide plzz Saving..... Post Reply Close Saving..... Edit Comment Close By: rahul100771133177 (13 month(s) ago) i want to download Saving..... Post Reply Close Saving..... Edit Comment Close By: Hayamabdelkader (15 month(s) ago) How can I download this presentation? I am not able to download it Saving..... Post Reply Close Saving..... Edit Comment Close By: Hayamabdelkader (15 month(s) ago) It is a very nice presentation. Good job.. I will share it with my colleagues, may i? Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript FERMENTATION & FERMENTED FOOD : FERMENTATION & FERMENTED FOOD By SHUMAILA TABASUM DEPTT BIOTECHNOLOGY UNDER KIND SUPERVIION OF MADAM SUGHRA MANGRIO Slide 4: BIOTECHNOLOGY BIOTECHNOLOGY : BIOTECHNOLOGY Biotechnology is a field of applied biology that involves the use of living organisms and bio-processes in engineering, technology, medicine and other fields requiring bio-products The United Nations Convention on Biological Diversity defines biotechnology as..... "Any technological application that uses biological systems, living organisms, or derivatives thereof, to make or modify products or processes for specific use. Slide 6: FOOD PRESERVATION PRESERVATION : PRESERVATION Microbes eat the same foods we do! Controlled microbial growth can enhance our diets and help preserve foods Metabolism of some microbes leads to spoilage of foods Some microbes in food are pathogens Minimizing microbial contamination of food is a priority Food preservation : Pr-industrial Drying Pickling (salting) Canning Mass production Pasteurization Preservatives Freezing (freeze-drying) Irradiation Food preservation Preservation : Preservation Chemical and Modified atmosphere process Physical process Food Microbiology Slide 10: FERMENTATION What is fermentation? : What is fermentation? Pasteur’s definition: “life without air”, anaerobe red ox reactions in organisms New definition: a form of metabolism in which the end products could be further oxidized Any Microbe requires Water, Oxygen, Energy source, Carbon source, Nitrogen source and Micro nutrients for the growth. Carbon & Energy source + Nitrogen source + O2 + other requirements → Biomass + Product + byproducts + CO2 + H2O + heat Slide 12: FERMENTATION Anaerobic cellular respiration Occurs when there is no oxidative phosphorylation to maintain the production of ATP by glycolysis Pyruvate is metabolized into various compounds according to what type of fermentation occurs Produces only 2 molecules of ATP vs. 36 molecules of ATP with aerobic cellular respiration . The 2 ATP’s produced in glycolysis are the only energy produced Slide 13: FERMENTED FOOOOD FERMENTED FOOOOD : FERMENTED FOOOOD Foods that have been subjected to the action of micro-organisms or enzymes, in order to bring about a desirable change. FERMENTED FOOOOOOOD : The term “biological ennoblement” has been used to describe the nutritional benefits of fermented foods. Fermented foods comprise about one-third of the world wide consumption of food and 20- 40 % (by weight) of individual diets FERMENTED FOOOOOOOD Slide 16: History and origins of some fermented foods Food Approximate year of introduction Region 4000 BC 3000 BC 3000 BC 3000 BC 2000 BC 2000 BC 1500 BC 1500 BC 1000 BC 1000 BC 1000 BC 200 BC Mushrooms Soy sauce Wine Fermented milk Cheese Beer Bread Fermented Meats Sour dough bread Fish sauce Pickled vegetables Tea China China, Korea, Japan North Africa, Europe Middle East Middle East North Africa, China Egypt, Europe Middle East Europe South-east Asia, North Africa China, Europe China Products : Products Foods and foods related Fermented meat, Cheeses and milk products, mushrooms, baker’s yeast, coffee, pickles, single cell-proteins, vinegar, amino acids, vitamins, alcoholic beverages CHEESE : CHEESE CHEESE : CHEESE Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms Kinds of Cheese : Kinds of Cheese We're all aware of the popular kinds of cheese such as Cheddar cheese, Swiss cheese, Mozzarella, Parmesan, etc. However, besides these commonly known types, there are hundreds of different kinds of cheeses. It's almost impossible to provide the entire list of kinds of cheese. we will categorize cheese based on their textures. The basic textures are hard and soft cheese (although there are many more textures). Slide 21: Hard Cheese Hard cheeses are wonderful additions while preparing various dishes. They are also perfect to be eaten on snacks. These cheeses possess a distinctive crystalline texture and has an intense flavor. The crunchy bits of this cheese makes eating it an enjoyable experience. Slide 22: Soft Cheese Soft cheeses unlike hard kinds of cheese are not aged for years together, but is consumed within a month or two after it is made. From the name itself we can gage that soft cheese is extremely soft in texture. This type of cheese is not used for cooking, but is spread on bread and crackers and had. It is soft because it contains a high percentage of water. YOGURT : YOGURT yuummmmyyy Slide 24: Yogurt and other fermented milk products Yogurt, kefir, buttermilk, sour cream Yogurt usually use mixture of 2 cultures: Streptococcus thermophilus: in acid production Lactobacillus bulgaricus 0.5 - 1.0% lactic acid Fermented at 28-32 °C Taste due to acetaldehyde, diacetyl, and acetone Product need to contains live cultures Slide 25: Health Benefits of Yogurt * Yogurt helps in boosting one's immune system. * Yogurt helps in fighting Candida yeast infections. * Yogurt is rich in calcium and thus, keeps the bones strong and reduces the risk of osteoporosis. * Eating yogurt aids in improving the health. * Yogurt is well known for its anti-inflammatory properties. * Yogurt heals skin disorders faster. * Yogurt aids in keeping eating disorders in check. BUTTER CULTURED MILK : BUTTER CULTURED MILK Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates where fresh milk would sour quickly. SOUR CREAM : Sour cream or soured cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, introduced either deliberately or naturally, sours and thickens the cream. Its name stems from the production of lactic acid by bacterial fermentation, which is called souring. The taste of sour cream is only mildly sour SOUR CREAM SOUR CREAM : SOUR CREAM SOUR CREAM can be made with the same procedures buttermilk, using one cup of cream mixed thoroughly with 2 Tbl fresh active buttermilk and letting it sit for 12-24 hours at room temperature. The higher butterfat in the cream, the thicker the finished sour cream. CEREAL PRODUCTS : CEREAL PRODUCTS Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates a wide range of cereal products with different health-promoting properties and more acceptable sensory quality are being used from ancient time. Slide 32: preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items are sometimes referred to as "baked goods," and are sold at a bakery BAKED GOODS Food and Beverages : Food and Beverages Slide 34: Alcoholic beverages refer to those products which are meant for consumption as a beverage, and where a significant amount of ethyl alcohol content is present. Alcoholic beverages are generally classified as: Beers (lager beers and ales) Wines (red, white, rose) Spirits Slide 35: Beer is a fermented beverage made from grain and flavored with hops. Wine is a fermented beverage made from grapes, fruits, or berries. Spirits are fermented beverages that are distilled to increase the alcohol content of the product. Single Cell Protein Production : Single Cell Protein Production Single cell protein (SCP) typically refers to sources of mixed protein extracted from pure or mixed cultures of algae, yeasts, fungi or bacteria (grown on agricultural wastes) used as a substitute for protein-rich foods, in human and animal feeds. SCP Production Process : SCP Production Process Single cell proteins develop when microbes ferment waste materials (including wood, straw, cannery and food processing wastes, residues from alcohol production, hydrocarbons, or human and animal excreta). The problem with extracting single cell proteins from the wastes is the dilution and cost. They are found in very low concentrations, usually less than 5%. Engineers have developed ways to increase the concentrations including centrifugation, flotation, precipitation, coagulation and filtration, or the use of semi-permeable membranes. MYCOPROTIEN : MYCOPROTIEN Examples of foods made possible by fungi : Examples of foods made possible by fungi Yeast Beer and Wine Bread Mushrooms White button, crimini,portabella Truffles, chanterelles Mycoprotein (food additive like tofu) Cheese Rennin, blue cheese Soy sauce Tempeh Citric acid (soft drinks)