Question

 Enumerate the following:
i) Causes of food spoilage
ii) Chemical preservation of food
iii) Points to be kept in mind while selecting cereals

07 Feb 2024
Answer :
Word Count : 679

Causes of Food Spoilage:

i) Microbial Growth: One of the primary causes of food spoilage is the growth of microorganisms such as bacteria, yeast, and molds. These microorganisms break down the food components, leading to changes in taste, odor, and texture.

ii) Enzyme Activity: Enzymes present in food can lead to spoilage by catalyzing biochemical reactions. For example, the enzymatic browning of fruits and vegetables occurs when enzymes like polyphenol oxidase react with oxygen, causing discoloration.

iii) Oxidation: Exposure to air can lead to the oxidation of fats in food, resulting in rancidity. This is a common issue with foods containing unsaturated fats, like nuts and oils.

iv) Moisture Content: High moisture levels ____ _______ __________ _______ __________ _______.
___ ______ _________ _____ __________ ____.
_________ __________ ___ _________ ______.
______ ______ _______ _______ ___ ______ ______.
___ __________ ____ ______ __________ _______ ________ _____ ______.
______ ______ ___ _______ __________ ___ ______ __________ ___ ______ __________.
_____ ___ ____ _____ _________ _______ ___ __________ __________.
___ ______ _________ _____ ____ __________ ________ __________ _______ ____.
_________ __________ ____ ____ ________ ________ _____ ______.
_________ ______ ____ _________ _____ ______ _______ __________ ____.
__________ _________ _________ _______ _____ ________ ____.
__________ _____ _____ ___ _____.
__________ __________ ______ ________ _________ ________ ___ ____ ________ ________ ________ _______.
_________ ____ _______ ________ ______ ____ ________.
_______ ____ _____ ___ ______ _____ ________ _________ _______.
___ ________ _______ _________ __________ __________ ___ _________ __________ _______ __________ ______.
___ ____ ____ ____ ____ ___ _____.
_______ ____ __________ ___ _____ ____ _______ _____ ______ ___.
_____ ________ ____ _________ _____.
__________ ________ ______ ___ _____ _______ _____ ______ ______.
_______ ____ ____ _____ _____ ___ _______ _________ ________ _____.
________ _____ ____ _________ ___ ____ ____.
________ ____ _____ ______ _____ __________ __________ ___ _____ _______ ______.
______ __________ ________ _________ _______ _____ ________ _______ _________ ___ __________.
_____ ____ ________ ________ __________ ___ ____ ______ ____ _______.
______ __________ ______ _________ ______ _____ _______ ___ _______ ____ _____ ________.
_______ ___ ______ _______ ____ _____ ________ __________ ___ _________ ____.
___ ___ ______ __________ ______ ______ _________ __________ _______ _______.
_________ ________ _____ ________ _________ ______ __________ ___ ___ _______.
___ ______ ____ _____ ______ ________ _________ _________ ____ _________ _____ _______.
________ ___ _________ _______ _________ _______ ___ ___ _______ ______ ___ _______.
_____ __________ ________ ____ ___ ___ ________.
________ _________ _______ _________ ____ _________ _______ __________ _______ ____.
________ ___ ________ _______ _______ _____ _______ ________ __________ _____.
_____ __________ ____ _________ _______ __________ ________ _______ ____ _________.
____ ________ __________ _______ _________.
__________ _________ _______ _________ ________ _________ _____ ________.
________ __________ ____ _____ _______ _____ __________.
____ __________ ___ ______ _______ ________.
___ ___ __________ ___ _______ ____ _____.
___ ____ ____ _____ ______ ______ ___ ___ __________ _____ ______.
_________ ___ _________ ______ _______.
_______ _____ ___ _______ _______ ________ _________ ________.
______ ______ _____ _________ ____ _______ __________ ____ __________ __________ ________ __________.
_______ ____ _________ ____ __________ __________ ___ _________ ____ _________ _________.
__________ ______ ________ ______ _______ _______ ________ _____ _____ _____ ______ __________.
_____ ________ ____ _____ __________ __________ ________ ____ ___ ___.
____ ___ ____ _________ ______.
__________ ______ _____ _____ _________ __________.
___ _________ _____ ______ ____ ________ __________ ____ ________.
______ _________ ______ ___ _________.
__________ __________ _____ ______ ______ ______ _______ _____ __________ ____.
________ ___ _____ ______ _____ _________.
_________ _________ ___ _________ ____ _______ ___ ________ _____ ___.
_____ _______ ____ __________ _____ _________ ___ __________ _________ _________.
_______ _______ _______ ___ ___.
__________ __________ _______ _________ _______ ________ _________ _______.
_____ _________ ______ _________ __________ __________ ____ ___ ______ ___ _________.
______ ________ _______ _______ _________ ______ __________ ______ _______ __________ _______.
_______ __________ _______ _________ ____ ________ _________.
_________ ______ ________ ____ _____ _________ _________ ________ ________ ________.
____ ___ _________ __________ ______.
________ ______ ______ _______ _____ ___ ________ ________ _________.
____ _______ ________ __________ ___.
________ ________ ____ ________ ______ _____ ________ _________ ________ ___.
____ ___ ___ _____ ___ _____.
Get Full Answer on WhatsApp

Related Questions

Why is Vitamin C called the ‘fresh food Vitamin’?. Explain giving examples of rich sources of Vitamin C.

Visit a Food Business Operator (FBO) in your locality. Observe and record the following practices related to food hygiene. Identify the right and wrong practices and suggest modifications to correct them.  Present your answer in tabular form.

Practices Right Wrong Suggestions for modifications
Food preparation      
Food service      
Storage of food and water      
Storage of leftovers      
Disposal of food waste      

 

List the millets commonly consumed in your region. Give the method of preparation of two traditional millet recipes from your region. Give the nutritional value of the recipes. Enlist ways to incorporate millets in your daily diet

 Comment briefly on the following:
i) Fermentation and sprouting improves the nutritional quality of pulses.
ii) Changes in fats and oils on heating.
iii) Properties of sugar 

 

‘Curds are equally nutritive as milk but more easily digestible’. Justify this statement.

Enumerate on one factor from each of the following:
i) Socio-cultural factors influencing food selection.
ii) Physiological factors influencing food selection.
iii) Psycho-social factors influencing food selection

Comment on the following briefly:
i) Basic Food Groups
ii) Mutual supplementation of certain foods in our diet increases their nutritional value.
iii) Nutritional adequacy of Indian diets. 

 

IGNOU Solved Assignments Assignments Ignou Projects Project Previous Year Solved Exam Papers Notes Notes Sample Question Papers Sample Question Papers
Login Cart
IGNOU NEWS
Assignment Submission Last Date Extended Till 30 June 2026 Click Here★★★IGNOU June 2026 TEE Date Sheet Released Click Here★★★
Top
📞
Call Support Instant phone assistance  Enumerate the following:i) Causes of food spoilageii) Chemic
→
🟢
WhatsApp Chat Fast live messaging
→
Email Us Business enquiries & support
→