Introductory Food Technology

• Chemical Structure of Phytates (Phytic Acid):
• Molecular Formulation:
• Phytic acid is chemically designated as myo-inositol-1,2,3,4,5,6-hexakis dihydrogen phosphate ($ ext{C}_6 ext{H}_{18} ext{O}_{24} ext{P}_6$).
• Principal storage form of phosphorus in cereal grains, oilseeds, and legumes ($1 - 5\%$ by weight).
• Acts as an antinutritional factor by strongly chelating polyvalent cations ($ ext{Fe}^{2+}, ext{Zn}^{2+}, ext{Ca}^{2+}$), reducing intestinal bioavailability.
• Conclusion: Phytates contain myo-inositol-1,2,3,4,5,6-hexakis dihydrogen phosphate (Option 2).

Correct option: (2) Phytates contain myo-inositol-1,2,3,4,5,6-hexakis dihydrogen phosphate.

• Classification of Pasta and Macaroni Products:
• Extruded Pasta Varieties:
• Pasta, noodles, and vermicelli are finished, shaped, extruded pasta products formed by kneading semolina with water and extruding through bronze dies.
• Semolina (suji) is the coarse, purified wheat middlings milled from Durum wheat (Triticum durum), serving as the raw material rather than a macaroni finished product.
• Conclusion: Semolina (Option 4).

Correct option: (4) Semolina

• Role of Cornstarch in Chemical Leavening (Baking Powder):
• Formulation Components:
• Sodium bicarbonate (alkaline carbonate source).
• Leavening acid salts (sodium aluminum sulfate, monocalcium phosphate, cream of tartar).
• Cornstarch ($20 - 30\%$): Acts as an inert diluent and moisture-absorbing filler, keeping chemical reactants physically separated and dry to prevent premature effervescence during storage.
• Conclusion: Comstarch (Option 3).

Correct option: (3) Comstarch