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FOOD COMMODITY - Coggle Diagram

- - - - Contain entire kernel (bran, germ, endosperm)
        
        Eg : Whole-wheat flour, oatmeal, brown rice
        
        Benefits : Nutrients dense, rich in fiber, low in saturated fat/salt
    - - Milled ( removes bran and germ)
      - Finer texture, improved shelf life
      - Removes dietary fiber, iron, B Vitamins
      - -Eg : White flour, white bread, white rice
      - Often enriched ( B vitamins and iron added back)
  - - - Had outer covering
        
        Rich in proteins, vitamins & minerals
        
        Used in brown/wholemeal flours
    - - Part becomes new plants
        
        High fat content (can become rancid)
        
        Rich in vitamins, proteins and oils
    - - Starchy part of kernel
        
        Milled into white flour
    - - Layer just outside the endosperm
- - - - SQUIDS, OCTOPUS, OYSTERS, CLAMS
    - - DECAPODS (ten legs)
      - SHELLS TURNS PINK WHEN COOKED
      - Eg: SHRIMPS,CRABS, LOBSTERS
    - - GILLS TO BREATHE
        
        Eg: COD, SALMON, TUNA , SHARK
  - - - OIL CONCENTRATED MAINLY IN LIVER ( (Eg : Cod, Haddock,Sole)
    - - OILS THROUGHOUT THE FILLETS/GUT (eg: Trout, Salmon, Mackerels, Sardines )
  - - - GLYCOLYSIS PRODUCES LACTIC ACID (lowers pH, prevents spoilage)
      - STRESS DEPLETES GLYCOGEN (leads to high ultimate pH - spoils faster )
    - - LIPID OXIDATION (highly saturated FAs)- rancidity
      - PRODUCTION OF TRIMETHYLAMINE (TMA)
    - - NATURAL DEFENSE DETERIORATES
      - BACTERIA PENETRATE FLESH
      - FISH MICROORGANISMS ARE PSYCHOTROPIC ( cold tolerant )
- - - - COLLAGEN (tenderness), ELASTIN (yellow, rubber-like)
  - - - BROILERS/FRYERS (9-12weeks)
      - ROASTERS (3-5 months)
      - STAGS (tougher male, 10 months)
    - - LIGHT MEAT (breast/wings)
        
        LESS FAT, LESS CONNECTIVE TISSUE, COOK FASTER
      - DARK MEAT(legs/thigh)
        
        MORE FAT, MORE CONNECTIVE TISSUES, LONGER COOKING TIME (eg: Duck and geese are all dark meat
- - - - CASEIN ( 2.9)
      - LACTALBUMIN (0.52)
      - Beta-lactoglobulin (0.2)
  - - - TRIGLYCERIDES, FFA, PHOSPHOLIPIDS, CHOLESTEROL
    - - MAJOR CARBOHYDRATES
      - DISACCHARIDES (GLUCOSE&GALACTOSE)
      - STORED MILK SOURS AS LACTOSE (LACTIC ACID)
- - - - CONTINUE TO RIPEN AFTER HARVEST
      - HARVEST JUST PRIOR TO FULL RIPENING (eg: apples and bananas)
    - - RESPIRE AT SAME OR LOWER RATE AFTER HARVEST
      - HARVEST AT FULLY RIPENED STAGE ( eg: strawberries,citrus)
  - - - CHLOROPHYLL (green)
      - CAROTENOIDS (red,orange,yellow)
    - - ANTHOCYANINS(red, blue, purple)
      - FLAVONES & FLAVONOLS (yellow)