...CHAPTER I INTRODUCTION Candies are ideal choice when your product requires exceptional color, aroma, or flavor quality. Most commonly, candies are hard molded sugar that may be presented by designated forms or shards with highly concentrated color and rich flavor. On the other hand, tomato (Lycopersicum Esculentum) is a common name for a perennial herb. It belongs to the nightshade family, Solanaceae, and for its edible fruit. Botanically, the tomato is a fruit, but for purposes of trade it is classified as a vegetable. Because tomatoes are warm-season plants and sensitive to frost, they are grown as annuals in temperate climate. Tomato is a red fruit which is rich a good source of collagen. It is also an excellent source of vitamins A and C, lycopene which is a natural antioxidant, and potassium. The tomato is also used medicinally. The pulp and the juice are digestible, mild aperients (laxative), promoter of gastric secretion, and a very good blood cleanser or purifier. They are considered as an intestinal antiseptic, useful in cancer of the mouth, for sore throat. It stimulates a turpid liver, and is good for dyspepsia. It is highly prescribed for case of biliousness and it promotes the flow of bile. The juice is recommended for asthma, bronchitis, and those who have tuberculosis. One doctor says: “Tomatoes have the richest vitamins of all foods; they are the most wonderful blood cleanser of all foods known to man; the richest of all vegetables with their...
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...POWERPOINT Sugars- Many people think of rice, potatoes and pasta as 'carbs' but that's only a few examples of the huge range of foods that contain carbohydrates. All fruit and vegetables, all breads and grain (cereals) products, sugar and sugary foods contain carbohydrates. Choosing the healthier carbohydrates is common sense. Fresh fruit and veggies, wholegrain breads, wholegrain cereals and pastas are all healthy foods and form part of a healthy eating pattern. Carbohydrates are made of long chains of simple sugars. Thus sugar is a type of carbohydrate, needed by our body for energy. It may be called different names e.g. sucrose, glucose, high fructose corn syrup, maltose, dextrose, raw sugar, cane sugar, malt extract and molasses. Sugar in food and drinks can be naturally occurring, for example in fruit and dairy products, or added during processing, for example in confectionary, cakes, biscuits and sauces. Some healthy, core foods contain added sugars for flavour or food technology reasons, for example in flavoured yoghurt and some breakfast cereals. Starch- Why do you need starchy foods? Starchy foods are a good source of energy and the main source of a range of nutrients in our diet. As well as starch, they contain fibre, calcium, iron and B vitamins. Some people think starchy foods are fattening, but gram for gram they contain fewer than half the calories of fat. Just watch out for the added fats used when you cook and serve them: this is what increases...
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...in britain that were concerned about their sugar intake level, either die to amount or health risks that ran in their family. To begin they show a display of food that the person had eaten in the last week, after they went over when, where and why they eat this, a platter containing the amount of sugar that they might have in a day was revealed. The numbers ranging from four to seven times of the recommended 6 teaspoons! Since, this is an unhealthy mark the volunteers were put up to a challenge where they were to eat less than the recommended 6 teaspoons a day, basically cutting out mist sugars. To help us figure out how this sugar is made, they invite Dr. Marty Jopson...
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...|Name: Ritika Kanodia | |Roll No. 30 | |Semester: 6th | |Supervisor: Mr. Shantanu P.Chakraborty | |Industry: Sugar Industry | |Title: Impact of Government allocation on the Sugar Industry | Dissertation submitted in partial fulfillment of the requirements of the Undergraduate Degree in Bachelor of Business Administration (Honours) J. D. Birla Institute at the Jadavpur University at Kolkata 13/06/2011 The Controller of Examination, Jadavpur University, Kolkata Respected sir, This research work has been done by me and is an original work. The references used have been mentioned in the bibliography. My University Registration no. is 104748 of 2008-2009 and my sixth semester examination...
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...known as simple sugars or monosaccharides. Glucose has a molecular formula C6H12O2. It is mainly found in fruits and honey and is the main free sugar circulating in the blood of higher animals. Glucose is the source of energy in cell function, and regulation of its metabolism. Molecules of starch are the main energy-reserve carbohydrate of plants consists of thousands of linear glucose units. Another major and linear compound composed of glucose is cellulose [Glucose]. Protein is found throughout the body in the...
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...carbohydrates are the best fuel for athletes All the energy we need for life as well as for exercise comes from the food we eat and the fluids we drink. These nutrients are commonly broken into three classes: * Carbohydrates * Fats * Proteins Each category of food is important for health and we should all consume foods from each category. The ratios in which we need to consume these foods, however, is often the topic of a debate. Sports Nutrition – Carbohydrate – Carbs Carbohydrate is arguably the most important source of energy for athletes. No matter what sport you play, carbs provide the energy that fuels muscle contractions. Once eaten, carbohydrates breakdown into smaller sugars (glucose, fructose and galactose) that get absorbed and used as energy. Any glucose not needed right away gets stored in the muscles and the liver in the form of glycogen. Once these glycogen stores are filled up, any extra gets stored as fat. Glycogen is the source of energy most often used for exercise. It is needed for any short, intense bouts of exercise from sprinting to weight lifting because it is immediately accessible. Glycogen also supplies energy during the first few minutes of any sport. During long, slow duration exercise, fat can help fuel activity, but glycogen is still needed to help breakdown the fat into something the muscles can use. Adequate carbohydrate intake also helps prevent protein from being used as energy. If the body doesn’t have enough carbohydrate, protein...
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...a sweetener and sugar substitute extracted from the leaves of the plant species Stevia Rebaudiana. Stevia was discovered about 1500 years ago by the people of Paraguay, South America, when they used to crush a few of the sweet leaves for their hot mate tea. In 1887, Dr. Moises Santiago Bertoni started studying the “very strange plant” as described by the locals. Dr. Bertoni named the plant Stevia Rebaudiana in honor of a chemist Rebaudi, who identified the plant’s sweetness component. The first crop of stevia was harvested in 1908, but it wasn’t until 1931that stevia became more commercially available when two French chemist isolate stevioside, the pure white crystalline extract that gives stevia its super sweet taste. Later on, the Japanese government highly regulated chemical additives to their food supply and once stevia established its safety, Japan became one of the first countries to use stevia on a large scale commercially. In United Stated, FDA banned all imports of stevia at first because of the newly-presented Naturasweet and Equal sweeteners on the market but Stevia gained its popularity once more doctors recognized its health benefits; two and a half years later FDA approved stevia as a dietary supplement. They needed extensive research in order to establish that Stevia is safe to use as an additive for food and beverages. The active compounds of stevia are stevioside and rebaudioside, which have up to 200 times the sweetness of regular sugar. Also they are heat-stable...
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...enough to function as an independent company. In the light of its large operations, the management of The K.C.P Limited decided to hive of the sugar, Distillery and Workshop operations at Vuyyuru and Lakshmipuram to a new company which would be able to focus its attention to the growth and development of these operations. The company is engaged in the manufacture and marketing of wide range of products that can be broadly classified under three groups. Viz., (1) Sugar (2) Bio-products (3) Engineering unit for manufacture of solid liquid separation. Thus catering to the needs of many process industries contributing to sustain pollution free environment. The company provides various services in the environment category like Biological Waste Water treatment, Liquid/Solid separation, milk of time preparation, pulp washers, sludge dewatering, recaustizing systems, flocculation and mixing classification. The company was formed with the objective of taking over the Sugar, Distillery and Workshop units. OBJECTIVES OF KCP (SUGARS): • To broaden access to livelihood opportunities for target groups, particularly women by providing employment opportunities to them. • To improve access to new and existing services and to extend a manufacturing unit. • To improve the productivity of sugarcane which are limited in source and are seasonal in nature. • To minimize the time delay between harvest and inventory in the yard (for sugarcane to be crushed). ...
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...yeast is able to metabolize with different types of sugars. In this experiment the four sugars that were tested were milk sugar or lactose (disaccharide), table sugar or sucrose (disaccharide), blood sugar or glucose (monosaccharide), and starch (polysaccharide) . Specific amounts of the four sugars were mixed with a specific amount of the yeast, saccharomyces cerevisiae, separately to test how the yeast respire using different sugars. Yeast are unicellular, single-celled organisms. Yeast has a nucleus, making them eukaryotic (Khan). Yeast is beneficial to humans because it is used in baking bread, beer and wine. The use of yeast in baking bread helps it to expand and rise (Bakeinfo). Beer, wine,...
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...is a term used to describe food composed of sugar molecules. Carbohydrates are sugars, the two main forms are simple carbohydrates and complex carbohydrates, also referred to as sugars and starches. One of the main differences between the two is how quickly they can be digested and absorbed. They are one of the body’s main sources of energy as carbohydrates are broken down into glucose quickly. It has a more pronounced effect on blood sugar levels than fats or proteins. Foods rich in carbohydrates also provide fibre, protein, vitamins and minerals but the main purpose is to provide energy (Harvard School of Public Health, 2015). Carbohydrates can be found in all fruits and vegetables in varying amounts, celery, for example, having very little carbohydrate while potatoes have a much higher amount of carbohydrate (Int. Food Information Council Foundation, 2013) Complex carbohydrates are found in foods such as pasta, potatoes, flour and rice and release slowly into the circulatory system. Simple carbohydrates are sugars and are released quickly into the system, simple carbohydrates include, table sugar, fruit juices and most pre-packaged cereals. Eating complex carbohydrates results in starches breaking down slowly and therefore raise blood sugar levels more slowly than simple carbohydrates (sugars) which will raise blood sugar levels quickly. Eating highly refined starches such as white bread will result in a sharp rise in blood sugar levels whereas eating whole grain foods, which...
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...FOODS YOU SHOULD NEVER EAT Foods that Make You Fat and Destroy Your Health Page | 1 Copyright ©2010 Eat Healthy Secrets ISBN XXXXXXXX All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, recording, or otherwise, without the prior written permission of the author. Printed in the United States of America Page | 2 Table of Contents INTRODUCTION ..............................................................................................................5 THE DANGER OF PROCESSED FOODS ......................................................................8 REFINED SUGAR IS POISON ......................................................................................12 THE TRUTH ABOUT FAT .............................................................................................27 WHY YOU SHOULD AVOID HIGH FRUCTOSE CORN SYRUP ..................................32 WATCH OUT FOR ASPARTAME .................................................................................40 AVOID MONOSODIUM GLUTAMATE ..........................................................................55 OTHER FOOD ADDITIVES YOU SHOULD AVOID ......................................................62 THE PROBLEM WITH BREAKFAST CEREALS ..........................................................73 THE PROBLEM WITH DIET SODAS ......................................................................
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...Nutrition is neglected in the United States of America. Although sugar is considered bad for you, it is a necessity for health. Balancing sugar in a person’s diet keeps the body feeling fantastic. Nutrition in America is a constant factor that is neglected by Americans on a day to day basis. It has been thought that sugar and fatty foods are associated with deaths in the United States. This is not an incorrect statement, according to Jamie Oliver’s chart; the leading killer in the United States to date is heart disease. This realization should open the minds of those whose ignorance for statistics shields their view. Instead of binging off of junk food, limitations need to occur. Nutrition improves the wellbeing of humans. Sugar is a main...
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...the United States has paralleled the increasing use of HFCS. Current soft drinks and many other foods are sweetened with this product because it is inexpensive and has useful manufacturing properties. All of these reasons directly benefits the food companies, but are causing body damage and metabolic diseases for the consumers. Even though the corn lobby is trying to prove that HFCS is nearly similar to regular sugar, this is not true. HFCS is high in fructose (55%-72% fructose and 45%-28% glucose) citation needed for these statistics. that is bad for our health. It is so ubiquitous in processed foods and so over-consumed by the average American that many experts believe our nation faces the prospect of an epidemic of metabolic disease in the future, related in significant degree to excess consumption of high-fructose corn syrup. The fact that HFCS is a highly and overly processed unhealthy sugar that is also linked to obesity and other cardiovascular diseases should cause great alarm in all American consumers. First of all, HFCS is very different from regular table sugar. It is a highly processed sweetener that is bad for our health. If you ever tasted cornstarch, you know that it is not sweet. It has a dry and powdery taste. Turning corn into a sweetener involves a long complicated process. It is first processed into glucose using a series of enzymes. The glucose is then converted into a high concentration of fructose using another treatment with enzymes. However, sucrose has...
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...glycemic index (GI) of 100 and fructose is 25. Sucrose (Ordinary sugar) which is made up of a combination of these two has a GI of 65. The search for a low GI natural sugar based sweetener is somewhat futile as they all contain combinations of the above, or similar sugars. Although fructose has a fairly low GI , it has other harmful effects and must be considered unsafe to take in large quantities. Agave Syrup has a low GI because it is mainly fructose. Agave has been delisted and banned by theGlycemic Research Institute of Washington DC because serious side effects were observed in clinical trials. Coconut Palm Sugar contains mainly sucrose and one would expect a GI of about 65. However it scores well in the glycemic index for sweeteners list. Tests have indicated a GI of only about 35. This may be partly because of other substances in it such as soluble fiber. However, the testing was very limited. More testing may well produce a higher GI. Yacon Syrup, scores best in the Glycemic Index for Sweeteners that are sugar based. It derives it's sweetness from Fructo-oligosaccharides, a type of sugar with a very low GI. It is probably the only truly raw, organic, natural, low calorie, and low glycemic sweetener available. Sugar alcohols tend to have very low GIs. In particular Erythritol has a GI of only 1, and it is a safe low calorie sweetener that occurs naturally in some fruits and mushrooms. While many of the other sugar alcohols also have low GIs they can have side effects such...
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...bread, and the other "waste" products create the subtle flavors and texture that make a good loaf. HOW DOES IT WORK? In bread baking, we are trying to ferment grain in order to leaven it. We are also trying to release sugars trapped in the complex starch molecules to be used as yeast food, and much of it for flavor and crust color (caramelization). Yeast is a single-celled organism and only certain strains are used for fermenting grain. Yeast activation and the initiation of fermentation are triggered by hydration, from either water or some other liquid, and the presence of a food source. Fermentation ends at 140 degree F during baking when heat kills the yeast. (Fermentation can end earlier, if the yeast is killed by other factors.) Yeast feeds on sugar derived from the complex starch molecules from flour, a complex carbohydrate. The starch molecules are broken apart into simpler sugar molecules from enzymes in the flour when hydrated. Flour tastes like sawdust because its sugar components are too complex to differentiate on the tongue. The enzyme is a catalyst, which breaks apart the threads, freeing them so they become accessible to yeast and bacteria. Yeast lacks amylase and cannot break down starch into sugar. Since flour's endowment of sugars can only feed...
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