3. Other substances of the foodstuffs.

Besides the base materials examined the foodstuffs contain organic acids, essential oils, glycosides, alkaloids, tanning, coloring substances, bactericides, extractive, pectin substances.

Organic acids are contained in the fruits and the vegetables in the Free State, and also they are formed in the process of their processing (with the fermentation). K. by them carries acetous, milk, lemon, apple, benzoic and other acids. A small quantity of acids, which are contained in the food, renders the exciting action on the digestive glands and it contributes to the best mastering of substances. Besides the gustatory organic acids have the canning value. Therefore the sour and rickle products, cranberry and mountain cranberry, that contain the increased quantity of acids, remain well. Acidity is the important index of quality of many food products. The day need of adult person for the acids is 2 g.

Essential oils cause the aroma of foodstuffs. Their total quantity for the majority of products is determined by the portions of percentage. The aroma of foodstuffs is the important qualitative index. The pleasant aroma of food tempts appetite and improves its mastering. The property of aromatic substances is easy to evaporate necessary to consider during the culinary working and storing some foodstuffs (spices, tea, and coffee). With the spoiling of products appear the unpleasant smells, caused by the formation of such substances as hydrogen sulfide ammonia, indole, skatole and other

Glycosides - derivatives of carbohydrates, which are contained in the fruits and the vegetables (solanin, sinigrin, amygdalin and other). They possess sharp smell and bitter taste, at the small doses they excite appetite, in the large - they are poisons for the organism.

Alkaloids - substance, stir upping acting on the nervous system, at the large doses are poisons. They are contained in the tea, the coffee (caffeine), the chocolate (theobromine), are the nitrogenous organic bodies.

Tanning substances give the specific binding taste to the foodstuffs (tea, coffee, some fruits). Under the action of atmospheric oxygen they are oxidized and acquire dark painting. By this are explained the dark color of tea, the darkening of in air cut apples and T. d.

The coloring substances cause the color of foodstuffs. To them carry the chlorophyll, the carotenoids, [flavonovye] pigments, anthocyan, chromoproteins and others

Chlorophyll - green pigment, which is found in the fruits and the vegetables. It is dissolved well in the fats, with the heating in the acid medium it is converted into the pheophytin - the substance of brown painting (with the melting of fruits and vegetables).

Carotenoids - pigments, which impart to products yellow, orange and red painting. To them carry the carotene, the lycopene, xanthophyll and others Carotene is found in the carrot, the apricots, the citrus fruits, the lettuce, the spinach and others; lycopene gives red color to tomatoes; xanthophyll tinctures products into the yellow colored.

Anthocyan - pigments of different painting. Painting is given to the skin of grapes, cherries, mountain cranberry; they are contained in beet and others

Chromoproteins - pigments, which cause the red painting of the blood, meat.

Bactericides possess bactericidal properties, are contained in an onion, the garlic, the horseradish.

Extractive substances are contained in the meat, to fish are given smell and aroma to bouillon.

Pectin substances are contained in the fruits, the berries, the vegetables and possess the ability to form jellies in the presence of sugar and acid. This property widely is used in the confectionery industry with the production of jelly-candy, pastille, jam, jelly and others.

Control questions

1. What organic and inorganic matter does enter into the composition of food goods?

2. What there is a connection between the humidity, the food nourishment value and the safety of products?

3. What value does have mineral substances for the human organism?

4. What foodstuffs do consist almost completely of carbohydrates?

5. What reasons do cause the damage of fat?

6. What value does have proteins for the human organism?

7. What difference between the full and inferior proteins?

8. What value does have vitamins in the nourishment?

9. What role does play ferments in the processes of the vital activity of the human organism?

10. What substances do relate to other and their value for food products?