Recipe Calculation

Document Sample
Recipe Calculation Powered By Docstoc
					Conversion of food into
nutrients:
Recipe Calculation


   Nazma Shaheen, PhD
   Institute of Nutrition and Food Science, University
   of Dhaka
            Steps for recipe
             calculations

• Collect recipes
• Decide on recipe calculation system
• Enter all necessary NVs of all
ingredients into your system
• Run calculation programme
• Document
   Yield and retention factors
• Yield factor (YF): % weight change in
foods or recipes due to cooking.
• Nutrient retention factor (RF): % retention
of nutrients, especially vitamins and minerals, in
food or dish after, e.g. storage, preparation,
processing, warm holding or reheating.
• Edible coefficient (ED): % weight loss
when discarding inedible weight from a food
Published ED, RFs and YF not available for all foods. Best to
   measure ED and YF
           Recipe calculation
              systems
1. Summing of raw ingredients (not
   recommended)
2. Ingredient method
3. Total recipe method
4. Mixed method (yield at recipe level and
nutrient retention at ingredient level)
         Ingredient method
• Sum weight of each ingredient as in
consumed recipe (edible, yield and retention
   factors applied at ingredient level)
• The nutrient values of the recipe will be
calculated based on the weight of the
relative proportion of each ingredient
• Check that yield factors are applied to
fluids
Advantages
• need to know weight loss at ingredient level
   (what is also needed to calculate value of
   cooked food)
• no need to decide to which category recipe
belongs
• unequal weight loss of ingredients taken into
   account
• Disadvantages
• only estimated weight loss of recipe (not
measured for whole recipe)
Total recipe method
Sum weight of each raw ingredient as
in recipe
• Measure fat and water change
• Apply yield and retention factors at
recipe level based on food group of main
   ingredient
   Total recipe method
Advantages
• weight loss is measured, therefore more precise
• Disadvantages
• more measurements needed
• need to decide to which category recipe
belongs
• unequal weight loss of ingredients not taken into
   account
   Calculation methods for recipes
Ingredient       Ingredient 1: NV x 1/YF x RF
                 Ingredient 2: NV x 1/YF x RF
Method           Ingredient 3: NV x 1/YF x RF
                 ------------------------------------------
                 Recipe: Sum of above

Recipe           Ingredient 1: NV
                 Ingredient 2: NV
Method           Ingredient 3: NV
                 ----------------------------------------------
                 Recipe: Sum of above x 1/YF x RF

Mixed            Ingredient 1: NV x RF
                 Ingredient 2: NV x RF
Method           Ingredient 3: NV x RF
                 ----------------------------------------
                 Recipe: Sum of above x 1/YF
Cooked foods are single ingredient recipes
to calcualte NVs of cooked foods based on same food
    (raw or other cooked method)
Concept:
- NV of raw/cooked food derived from national FCT
- apply yield factor linked to a specific cooking
method (weight loss can be water and/or fat).
- apply retention factors
- for fatty meat and poultry (> 5% fat in raw food)
used as foods, a fat loss (FL) coefficient will be
applied as fat is leaking out of the food
Steps for recipe calculation

   Select or develop appropriate recipe
   Collect the weight and nutrient content data for
    each ingredient
   Correct the ingredient nutrient levels for weight
    of edible portions where appropriate
   Correct the ingredients for the effects of cooking
   either
-   if data for the cooked ingredients are not
    available, use yield factors to adjust from raw to
    cooked weight;
    Cont……….
or
If data for the cooked ingredients are not
available, use data for the uncooked ingredients and
apply yield factors to adjust for weight changes and
retention factors for nutrient losses or gains during
cooking
Sum the weight of the ingredients to obtain the weight
of the recipe
Sum the nutrient values of the ingredients to obtain the
nutrient value of the recipe
Adjust the recipe weight and nutrient levels to reflect
changes in fat/water contents when the whole mixture is
    Cont……….

cooked; make any additional refuse adjustments;
apply retention factors if available for the whole
recipe.
Determine the quantity of prepared food produced by
the recipe.
Determine the final values per weight (e.g. per
100g), volume(e.g. per cup) or serving portion, as
described
      Recipe Calculation Systems
1.   Ingredient Method
    Sum weight of each ingredient as in
     consumed recipe ( edible, yield, retention
     factors applied at ingredient level).
    The nutrient values of the recipe will be
     calculated based on the weight of the relative
     proportion of each ingredient
    Check that yield factors are applied to
     fluids
Example for Ingredient method of recipe
calculation
Chicken Curry
200g raw chicken meat n.s.[xEDxRC]=138g curry
chicken meat without inedible
200g Potato[xEdx RC]=132.72g curry potato without
inedible
200g water[xRc]= 100g water left in cooked recipe
Total weight: 371 g total recipe weight as consumed
For 100g recipe : 371/3.71 =>
(138/3.71g+132.7/3.71g+100/3.71g)
Vitamin Mineral Loss(VML) are applied at recipe
level
    Recipe calculation Systems
2.Total recipe method

 Sum weight of each raw ingredient as in
recipe
Measure water & fat change
Apply yield & retention factors at recipe
level based on food group of main ingredient
    Example for Total recipe method
   Chicken Curry
200g raw chicken meat
200g raw potato
200g water

Total: 600g raw recipe weight=> 400g cooked recipe
   weight
                    Nutrients of raw ingredients
For 100g recipe = --------------------------------- x 100
                     Weight of cooked recipe

Vitamin Mineral Loss(VML) are applied at recipe level
Exercise
   Calculate the nutrient content of Pishpash

Ingredients                        Vegetable oil 14g
Rice           28g                 Cumin           1g
Lentil         28g                 Turmeric      0.5g
Potato         10g                 Onion         10g
Carrot         10g                  Salt           2g
Spinach        5g                   Water       350ml

Potato, Carrots, Onion and Spinach are sliced into small
   pieces & then is mixed with all the other ingredients.
   Water is then added and allowed to cook till the
   grains and vegetables are very soft & semi solid.
        Weight of cooked pishpash = 120g
Let us take a balanced
diet for
perfect Health

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:13
posted:9/16/2012
language:Unknown
pages:19