NUTR 3210 Lecture Notes - Lecture 2: Passive Transport, Monogastric, Lingual Lipase
20 Sep 2017
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Information about foods allow the consumer to make informed decisions. Individual types of fats determined by additional analyses. Info about vit and mins: total minerals from proximate analysis individual tests for each vit and min: p(cid:396)o(cid:454)i(cid:373)ate a(cid:374)al(cid:455)sis gets us sta(cid:396)ted o(cid:374) the (cid:862)(cid:271)ulk pa(cid:396)t(cid:863) of ou(cid:396) (cid:374)ut(cid:396)itio(cid:374) fa(cid:272)ts la(cid:271)el. General comments on proximate analysis the composition of the food: no information on digestibility, no information on specific amino acids, minerals, lipids, or carbohydrates -> just get. Food sample is oven dried or freeze dried, loss in weight is equal to the moisture content. Errors: the loss of other volatile compounds like volatile fatty acids and alcohols can cause overestimation of moisture. Modern improvement: freeze drying is more accurate than oven drying. Most further analyses requires a dried sample (think of steps 2-6) Ag, pets, and animal foods-dry matter basics. Human food labelling is on wet weight, o(cid:396) (cid:862)as is(cid:863) (cid:271)asis. Water content is important in human foods, having effects on:
