0:16 Welcome to the week five of yet another session on uh beverages and convenience foods which comes under the basics of food and nutrition course. At the end of this session, a student will be able to understand the classification, composition, processing and functional properties of major beverages, especially the tea, coffee, cocoa, juices and carbonated drinks and also to evaluate the convenience foods which is very common nowadays in terms of types of nutrition safety, food safety and standards authority of India which is nothing but the FSSAI regulations along with the health impacts. So we are going to discuss about the beverages their bioactive uh components how they are processed and what are the
1:02 health benefits of beverages. Similarly when we talk about convenience foods how the processing is taking place and the additives to it. Beverages are nothing but liquid preparations which are consumed for hydration, nourishment, stimulation or pleasure. So we all know that we are uh taking these kind of beverages like tea and coffee in our day-to-day life. They give us the nourishment, stimulation or pleasure. They include both alcoholic and non-alcoholic drinks and they may be naturally derived or processed. Convenience foods are commercially prepared or partially prepared food products designed to simplify the food
1:47 preparation. They reduce the cooking time and they provide ease of use with minimal effort by the consumer. So these two are going to be discussed in this particular session. So starting with beverages based on the alcohol content they are divided into alcoholic and non-alcoholic beverages based on temperature based on nature they are divided further. So based on the alcoholic content if you see uh non-alcoholic beverages include the day-to-day things like tea, coffee, fruit, juices, soft drinks, milk based drinks are coming under non-alcoholic category whereas alcoholic category includes your bead, wine, spirits, fermented beverages. So under uh
2:34 temperature there are two different things like hot beverages and cold beverages. Under hot beverages we have tea, coffee, cocoa, malted beverages again. Whereas cold beverages we have fruit juices, carbonated drinks, buttermilk and lassi comes under this category. Based on the nature we have stimulating beverages, refreshing beverages, nourishing beverages and fermented beverages. Stimulating beverages include tea, coffee which contains the caffeine and theob bromine. Refreshing beverages include fruit juices like lemonite and coconut water. Nourishing beverages include milk, milkshakes, soups, malted drinks. Fermented beverages include your cafe, kombucha, kanji and toddi.
3:23 So first we are moving on to the most commonly consumed beverage which is the tea chamomile sinus which belongs to the family theier. uh they are majorly produced in states like Assam, Darling and Nilgiries. The major component present here is the kerine which gives about 2 to 4% of the stimulant category and they do have tannins polyphenols like kakines, the flavor, the arbigens and they give the astringency and color to the um tea and they are used for relaxation and they give a kind of yumami taste to it. And then next are the different types of tea. We have green tea, black tea, ulong tea, white tea and herbal tea. And uh
4:10 the different processing and the colors are being listed in this particular table column. Coming to the coffee which is again uh yet another uh favorite beverage for all of us. They belong to the family rubies. They are majorly produced in states like Karnataka, Kerala and Tamil Nadu. Caffeine is the major princip act active principle here which stimulates to about 1 to 2 percentage. Chlorogenic acid is also present here which is an antioxidant and its antiingency uh uh property. Keil gives you the aroma which is formed during roasting of coffee beans. trigonal which is also present in fenugreek is here and it
4:56 contributes to the aroma and nasin formation on roasting. So if you see how the processing of coffee bean is taking place is once it is harvested it is pulping is done fermentation is done and then dried goes to the milling and then roasting grinding and last is the brewing and that's the c after which we get the flavorful coffee and the chocolate belongs to the family uh sterile theob broin is the major stimulant here and It comes as a mild stimulant which is 2 to 3%age. Caffeine is present in small amounts. Polyphenols like flavvenols is present here which gives you the antioxidant property.
5:42 Cocoa butter uh is also seen 50 to 55%age in cocoa beans is uh present here. If you see uh after harvesting it goes to fermentation and drying and then roasting and then vining goes to the grinding process and then pressed. So that's how cocoa and chocolate is being prepared. Next we move on to the fruit juices and beverages category. They are prepared from uh fresh fruits like from extraction, clarification and preservation. The nutrative value of these fruits, juices and beverages are like especially fruit juices which are rich in vitamin C, natural sugars,
6:27 minerals and phyitochemicals. The type of fruit uh juices that we get is fresh juice which are unpasteurized. Pasteurized juice are heat treated especially they are kept at 72°C for 15 seconds. Concentrated juices are where the water is removed. There are nectars like they have a juice plus water plus sugar and the minimum standard is 25%age of fruit content as per FSSAI. Squashes will have 25%age minimum of fruit juice plus sugar syrup whereas cordial uh will squashes will have a clarified uh strained juice with sugar in it.
7:12 Carbonated beverages include soft drinks like your example would be your Coca-Cola, Pepsi and all that which is prepared by dissolving carbon dioxide under pressure in flavored sugar syrup with water. The carbon dioxide pressure is 3 to four volumes of atmospheric pressure. Here the ingredients would be water, sugar, high fructose corn syrup here, carbon dioxide, flavor, color and aciduluent and preservative is added. So if you see the pH is 2.5 to 4 here which is comes under acidic category. The major concerns are they are high in sugar, phosphoric acid which is going to affect your bone health. Artificial
7:58 colors are being added and this is should be avoided and should be consumed in very very less quantities so that you don't have other complications. Next we are moving on to the milk based and molted beverages. Malted beverages are example would be your harllex, bone meter and complant. They are basically prepared out of malted barley, milk solids, vitamins and minerals. These kind of malts will provide diiacase enzyme, malttos and B vitamins. We do have fermented milk beverages like lassi, buttermilk and caffeine. They are very good for your body because they contain probiotics and they are going to
8:43 have some beneficial uh bacteria for your gut health. Flavored milk includes chocolate milk, rose milk and bad milk. These are also good for your body and can be consumed at good quantities. Moving to the chemical composition of these major uh beverages. When we talk about tea, uh it has keine, kakines and they are major stimulant. Coffee has keine, chlorogenic acid and caffeol. Cocoa has theob broine, flavinol, cocoa butter. Whereas fruit juices will contribute of vitamin C, sugars and organic acids in them. They are really nutritive and refreshing to the body. Fruit juices uh after fruit juices we we must look into the
9:29 carbonated drinks. Though they are refreshing but they are not really good for your body. They have good very good amount of carbon dioxide and high sugar in it. Phosphoric acid not really good. Malted drinks include maltos B vitamins and minerals. They are good for your body nourishing. Fermented drinks are really good especially with regard to lassi buttermilk. They are uh having a probiotic property which enhances your gut health and they are very good for your digestion. And that comes to the beverages category. Next we move on to the convenience foods where you can see uh these convenience foods are commercially processed food products that require little or no preparation before any consumption. So they reduce your uh
10:15 cooking time. They save your time efforts and the cooking skills while maintaining acceptable nutrition quality and palatability. The convenience foods are classified as ready to eat, ready to cook, ready to reconstitute and partially prepared. When you look at the ready to eat items, there is no cooking required here. Example would be biscuits, chips, breads and canned foods. And these have to be consumed in moderate quantities to lesser quantities because they don't have any kind of health benefit. Here ready to cook foods uh require minimal cooking uh and the example would be instant noodles, Italy batter, frozen vegetables. This again uh have to be
11:02 reduced in usage. Ready to reconstitute include you just have to add water or milk and serve. Example would be kiti mix, instant soups and these again should be used in very minimal quantities. partially prepared they require further processing including parboiled rice semi-processed dal and all that. So if you see uh the category again follows with frozen foods having uh stored at -8°C or below frozen peas, frozen meals, ice creams all come under this category. Canned foods are uh in this particular category where you can see canned fruits, vegetables and fish are being used. Dehydrated foods include
11:50 moisture removed for preservation. Include dried fruits, dried milk, instant coffee is available. Fermented convenience foods, they come under naturally packaged and fermented types. Packaged idli batter, pickles and yogurts are present. When we talk about individual convenience foods, uh we have got some list of instant convenience foods like instant noodles which is made from refined wheat flour or maida and they have salt and alkaline salt to it. Pre- gelatinized by steaming and then deep fried or air fried. It rehydrates in 2 to 3 minutes in hot water. You just have to uh keep the instant noodles in hot
12:36 water for 2 to 3 minutes and it's ready. The main concern is it has high sodium in it and that's not really good for the health and it has trans fat and refined carbohydrates and it's made out of maida which is absolutely no fiber and not having any health benefit. Next we move on to a breakfast cereal which is the instant breakfast cereal which is nothing but uh you get all these uh extruded products like corn flakes, muelli, oats, wheat flakes and all that. They often fortified with iron, B vitamins and
13:21 calcium. They're highly convenient. just have to add in uh or soak it in milk or water and add some veggies to it, vegetables and fruits but they have moderate nutritional value only. So see to that you don't consume it on a regular basis on and off you can consume it. Instant soup mixes they are not uh they they should be consumed in moderate uh or lesser quantities. They have dehydrated vegetables, starch, flavor, salt and fat powder to it. They are reconstituted by adding hot water to it. They are shelf stable and they due to low moisture content. Uh they are uh they are commonly used but it should be avoided as well. Canned foods are also
14:07 available in markets now. Thermal processed foods because they the sterilization process about 121° for five 15 minutes. Hermetically sealed to prevent recontamination. The shelf life is 1 to 5 years here. But uh most of the canned foods if they are not properly canned they may lead to a condition called bottism. Claustrdium bottlinum will be uh the re uh agent responsible for it. Nutrient losses include vitamin C and B vitamins. concerns are basically if you see the BPA lining in cans are uh basically not good and they have uh rich sodium content in it.
14:53 We have uh yet another composition called frozen foods which is stored at minus 18°C or below. Cook quick freezing is preferred uh individually quick frozen foods are available and they minimize the ice crystal damage. Blanching is done before freezing vegetables to inactivate enzymes. The nutrient retention is generally good compared to canning. But again, frozen foods we have to uh eat in moderation only. And these are some of the additives that are being uh used in beverages and convenience foods and artificial colors, flavors emulsifiers antioxidants sweetness. If you see all are basically uh chemicals like sodium benzoid,
15:39 potassium sorbate and you see BHA, BHT all that is not really good uh on day-to-day basis though they have good uh functional property but they should be used in moderation. When I talk about quality standards in FSSAI, fruit juices, the minimum standard is uh in nectar should be 25%age fruit juice. Squash is 25 and cordial 25%age. For carbonated beverages, look into the carbon dioxide content. PH permitted colors and preservatives regulated. Canned foods, it should not be swollen. There should be no leakage or off order. A sterility test is mandatory. Instant noodles. Please look out for lead content in it.
16:26 Aphlotoxins and MSG which is nothing but the monos sodium glutamate limit as per FSSI and also packaged drinking water should have a proper uh ISBIS certification mandatory. When I talk about the nutritional concerns of these convenience foods, they are high in sodium which is at a major risk of hypertension. They're having high sugar in it and the risk of obesity, diabetes and dental carries in children and adults. They have trans fats in them which risk their cardiovascular disease and they are very low in dietary fiber or poor dietary fiber and that leads to poor gut health. They may have artificial additives which may be allergic to people. Carcinogenic
17:12 in some condition which leads to cancer also. nutrient loss during processing will take place especially vitamin C, B vitamins and antioxidants. They are really high calorie uh which could contribute to overweight, obesity and metabolic disorders. So having all these nutritional concerns in convenience foods please see to that though they are convenient for you reduce the cooking time but they are having a lot of health risk when we consume these kind of convenience foods. Therefore, I would like to conclude that beverages tea coffee cocoa juices and fermented beverages provide bioactive compounds, keine, polyphenol, and probiotics, they are linked to health benefits influenced by
17:57 composition and processing. Whereas convenience foods though they offer ease but they raise concerns like high sugar, salt, additives and nutrient losses and adherance to food safety and standards authority of India. Standards ensure safety and quality. Please look into the food label which is given at the back of any food item. go to the shop and look into these things and then buy these convenience foods and try to minimize the usage. Not on a daily basis, not on a regular basis. Try to avoid as much as possible. But if you are in a fix to use these things, go for a minimum usage for a better health. Thank you. Happy learning.
