DTN102 Lecture Notes - Lecture 5: Breakfast Cereal, Rancidification, Flavones
Document Summary
Vitamins and minerals are referred to as micronutrients, because we only need them in small amounts. Rather than proving the building blocks of human bodies, or energy, vitamins work behind the scenes to ensure the chemical processes required to build and repair tissue, and provide energy, occur. Enrichment: enrichment occurs when nutrients are lost during food production and are replaced. Fortification: fortification occurs when nutrients are added to foods. They may not have originally been present or the amounts added are significantly higher than before fortification. In australia, all commercial bread-making flours must be fortified with folic acid (folate) at between 2 mg/kg and 3 mg/kg. In addition where salt in used in commercial bread-making, iodised salt must be used. There are advantages and disadvantages to fortification and different countries have different perspectives on whether to fortify with specific nutrients, how much, and in which foods. Antioxidant: vitamins c, a and e are all powerful antioxidants.
