Question

1 - Explain the likely effect of substituting pineapple juice for half the milk listed on the label of instant vanilla pudding.

2 - Explain how would know which of the following imaginary coloring agents could be used with food:

- F Yellow No.8

- D Yellow No.111

- C Yellow No. 40

- FD&C Yellow No.23 4

3 - When a food containing vitamin B1 is preserved with a sulfite, what can be concluded?

Answer 1

1. Pineapple juice is acidic and milk is alkaline in nature. In case, if milk is not pasteurized, then the substituting of pineapple juice for milk may react with the body. There can be some health issues arising if milk and pineapple are not mixed properly. If people with lactose intolerance or milk indigestion problem consume it, then bad digestion, flatulence, the stomach can become worse.

2. The coloring agents used with food can be identified by two methods I) Direct inspection and II) Specific instrumental methods.

i) Direct inspection (sensory analysis) - Visuals, Smells, and flavors.

ii) Physical instrumental - Monochromatic colorimeter, Tristimulus colorimeter, Colorimetric spectrophotometer.

3. Vitamin B1(Thiamine) assist the body to use carbohydrates as energy. It plays a vital role in glucose metabolism, nerve, muscle, and heart function.

Sulfites cleave thiamine at its methylene bridge causing its destruction. They are responsible for thiamine loss.

Sulfites are mainly used as preservatives in meat products. Sulfites prevent the oxidation of oxymyoglobin to metmyoglobin in meat, which causes its discoloration from red to brown upon exposure to air. Aside from their use as anti-oxidants, they also have anti-microbial properties, delaying the onset and rate of growth of bacteria. They cause allergic reactions in sensitive people.