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ALPHABETICAL DIET

 ALPHABETICAL DIET Alphabetical diet is one in which one's take one letter diet for 26 days regularly. It starts from A and end in Z. It is basically a cooking and eating challenge and allows a variety of diet in every day life. It is not a weight loss plan. Here we discuss food and drinks available in Pakistan. LETTER 'A' APPLES Pakistan is the 10th largest apple producing country globally. The popular varities included Granny Smith, Golden Delicious, KallaKaku, Pink Lady and Red Delicious. Apples contain pectin, a natural fibre found in plants.It has a cholesterol lowering effect. Apples are low on the glycaemic index (GI) prevents diabetes. Apples are rich in polyphenols ' querctin' lower risk of hearth diseases and respiratory problems.  APRICOTS The apricot's native region is Central Asia. It is a fruit with a firm exterior and a soft interior that is smaller than a peach but looks remarkably similar. Apricots are a great food for supporting eye health sinc...
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MACRONUTRIENT (FATS)

FATS AND OIL

Fats and oil also known as lipids. It is a mixture of triglyceride which consists of one molecule of glycerol combined with three fatty acids molecules.



They are esters of glycerol and fatty acids. Glycerol is a trihydric alcohol, i.e. it has three –OH groups. The general formula of a fatty acid (alkanoic acid) is RCOOH where R represents a hydrocarbon chain. Each –OH group of the glycerol reacts with the –COOH of a fatty acid to form a molecule of fat or oil. This is an example of a condensation reaction. 
the simplest type of type of triglyceride is one in which all three fatty acids are the same. However, triglycerides usually contain two or three different fatty acids and are known as mixed triglycerides. Naturally occurring fats and oils are mixtures of different mixed triglyceride and therefore may contain a number of different fatty acids. There are about 40 different fatty acids found in foods.

TYPES OF FATTY ACID

There are basically two types:

1. SATURATED FATTY ACIDS: Saturated fatty acids in which the hydrocarbon chain is saturated with hydrogen.

2. UNSATURATED FATTY ACIDS: Unsaturated fatty acids in which the hydrocarbon chain is not saturated with hydrogen and therefore has one or more double bonds.


Unsaturated fatty acids may be either:
  • Monounsaturated fatty acids: containing one double bond, e.g, oleic acid.
  • Polyunsaturated fatty acids: containing more than one double bond, e.g. linolenic acid
ARRANGEMENTS OF ATOM
The arrangements of atoms of unsaturated fats at the double bond may vary:
  1. Cis fatty acids: with the two hydrogen atoms on the same side of the double bond.
  2. Trans fatty acids: with the hydrogen atoms on geometrically opposite sides of the double bond.



PROPERTIES OF FATS AND OILS

      1. Solubility:
Fats and oils are insoluble in water. In the presence of emulsifying agent, it is possible to form a stable mixture of fat and water. This mixture is termed as emulsion. The emulsion may be a fat-in-water, e.g. butter.

     2. Rancidity:
Rancidity is the term used to describe the spoilage of fats and oils. There are basically two types
  • Oxidative rancidity
  • Hydrolytic rancidity

Oxidative rancidity

This occurs as a result of the reaction between unsaturated triglycerides and oxygen from the air. Oxygen molecules join across the double bond of the triglycerides molecule and variety of compounds are formed including aldehydes and ketones, which give rise to an unpleasant rancid taste.

Hydrolytic rancidity

Enzymes known as lipases hydrolyse fats, breaking them down into glycerol and fatty acids.



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