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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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ENZYMES

 ENZYMES

Enzymes are protein that act as “biological catalyst”. Catalyst accelerates chemical reaction. The molecules upon which enzymes may act are called substrates, and the enzymes convert the substrates into different molecules known as products.

LOCK AND KEY MODEL

The mechanism of enzymatic reactions in which it proposed that the enzymes and substrates bind temporarily to form an enzyme substrate complex. The binding site on the enzyme is known as the “active site” and is structurally complementary to the substrate. Thus the enzyme and substrate are said to fit together as do a lock and key.

COMMON ENZYMES USED IN FOOD INDUSTRY

Following are the enzymes used in food processing industry.

AMYLASE:

  • Amylase is a hydrolytic enzyme that breakdown starch into dextrin and sugar.
  • Amylase extends the shelf life of bread and working as fermentation improvers.
  • Amylase intensify flavors and crust color by enhancing “millard browning” and caramelization reaction.
  • Amylase act as crumb softeners by inhibiting staling.
  • Amylase also extends and improve product volume.


CELLULASE:

  • Cellulose are mainly produced by micro-organism like fungi and bacteria that catalyze the breakdown of cellulose materials into simpler mono-saccharides.
  • Cellulase works with pectinase, used for the extraction and clarification of fruit juice to increase the yield of juice.
  • Cellulose improves cloud stability.

INVERTASE:

  • Invertase are used to hydrolyze sucrose and polysaccharides to obtain fructose and glucose as final product.
  • Invertase are important in food industry, especially in confectionery industry, as catalytic agent in obtaining an artificial sweeteners.
  • It is used to prevent crystallization of certain sweet preparation, employing in the chocolate industry.
  • In some syrups, it is also employed to increase its sweetening properties such as manufacturing of soft caramel filling.

LACTASE

  • Lactase is an enzyme produced by many organism found in the milk of mammals.
  • Lactase breakdown sugar called lactose.
  • In food industry, lactase prevent “crystallization of milk.

RENNET

  • Rennet is a complex set of enzymes produced in the stomach of reminant mammals.
  • Rennet is used to separate milk into solid curd (for cheese making) and liquid whey, and it is used as substitute in the production of most cheese.

GLYCOSIDASE

  • Beta-glycosidase enzyme preparation produced by “Aspergillus niger”.
  • It is used in the production of fermented beverages.

LIPASE

  • Lipase are enzymes which catalyze the hydrolysis of long-chain triglycerides.
  • Commercial lipase are mainly used for flavor development in dairy and fat based products.
  • They can improve the characterization flavor of cheese by acting on the milk fat to produce free fatty-acids.
  • Lipases are used as flavor development agents in butter and margarine.
  • It also prolongs the shelf life of various baking products.

PECTINASE

  • Pectin contains group of enzymes that degrade pectin substances.
  • They are mainly synthesized by microorganism and plant.
  • In food sector, these enzymes are used for extraction, clarification and stabilization of fruit juices.
  • Pectin also increase juice yield.
  • It is used in the preparation of jams and jellies.It is used in the production of fermented beverages.

PROTEASES

  • Proteases enzymes are found in protein and animal.
  • Proteases are used to improve flavor, nutritional value, solubility and digestibility of food proteins as well as to modify functional protein including coagulation and emulsification.
  • Proteases are widely used in baking industry for the production of bread and baked foods.
  • These enzymes are used to reduce the mixing time, decrease dough consistency and uniformity, regulate gluten strength in bread and to improve the texture and flavor.

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