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Food Tech > Nutritional Content Of The Main Commodity Groups (Advanced Info) > Flashcards

Nutritional Content Of The Main Commodity Groups (Advanced Info) Flashcards

1
Q

What is wheat flour fortified with?

A

Iron
Thiamine (vitamin B1)
Niacin
Calcium

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2
Q

Structure of wheat:

A
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3
Q

What nutrients are found in rice?

A

Carbohydrates - starch and fibre
B vitamins
Protein (low biological value)

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4
Q

What nutrients are found in maize?

A

Good source of vitamin A

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5
Q

What nutrients are found in oats?

A 
Carbohydrates - starch and fibre 
B vitamins 
Calcium
Iron
Small amounts of folic acids
Soluble fibre
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6
Q

What nutrients are found in vegetables?

A 
Protein
Carbohydrates
Vitamin C
B vitamins
Vitamin A
Calcium and iron
Fibre
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7
Q

What is milk?

A

Milk is mainly water.
It is an emulsion and has tiny drops of fat suspended in it.
As oil and water do not mix, the fat will rise to the top of the milk

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8
Q

What is homogenised milk?

A

When the small fat globules in milk are evenly dispersed throughout

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9
Q

What is non homogenised milk?

A

When the small and large fat globules in milk rise to the top

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10
Q

What are the nutrients found within milk?

A 
Water
Protein - 82% is casein
Fat
Carbohydrates - lactose is a milk sugar
Vitamins and minerals
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11
Q

What are the alternatives to cow’s milk?

A

Rice milk
Oat milk
Soya milk

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12
Q

Describe the nutritional value of cheese:

A

Cheese is a concentrated source of protein and also a good source of calcium, vitamin A and riboflavin.
Hard cheeses tend to have a high fat content

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13
Q

What is meat?

A

The muscle tissue of animals

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14
Q

Describe the structure of meat:

A

The muscles are fibres bundled together and surrounded by connective tissue

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15
Q

What proteins is connective tissue made of?

A

Collagen

Elastin

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16
Q

What does myoglobin do?

A

It is a protein which gives meat its red colour, along with some of the haemoglobin which is in the muscles

17
Q

What is the role of fat in meat?

A

The fat helps to keep the meat moist when cooked, and it adds flavour

18
Q

What are the main nutrients found in meat?

A 
Protein - high biological value
Fat - amount depends on the cut
Vitamins
Iron - red meat is a good source of iron
Water
19
Q

What is the nutritional value of fish?

A

Protein - high biological value
Fat - oily fish are a good source of essential fatty acids
Minerals
Vitamins A and D

20
Q

What are eggs made up of?

A

The shell (10%)
The egg white (60%)
The egg yolk (30%)

21
Q

What do egg yolks contain?

A

Lecithin - this is an emulsifier which is useful for combining ingredients which would normally separate

22
Q

Structure of an egg:

A
23
Q

What is the name of the protein in egg white?

A

Albumin

24
Q

What is tofu?

A

Tofu is made from ground soya beans. It resembles a soft cheese in texture. As it is soft, it absorbs flavours easily

25
Q

What is mycoprotein?

A

It is produced from microorganisms. When it is made into a food product, it has egg white added to it to bind it together

26
Q

What are the nutrients found in alternative protein foods?

A

Protein - soya beans are a high biological value protein
Vitamins and minerals
Fibre
Low in fat

27
Q

What foods are made from animal fats?

A

Butter
Animal suet
Lard

28
Q

Animal fats:

A

They are traditionally high in saturated fats.

Lighter varieties are created by adding water or vegetable oil

29
Q

White fats:

A

Made from oils and can be used to replace lard.
They can be used in products such as pastry and for frying
They contain less saturated fat as they are made from oils

30
Q

Margarine:

A

Same amount of fat as butter but with less saturated fats
Contains both animal and vegetable fats
By law it must be fortified with vitamin A and D

31
Q

Spreads and low fat spreads:

A

Similar to margarine but are often lower in fat
Low fat spreads contain a lower fat content than any butter or margarine
The percentage of water in these products is higher.
Often fortified with vitamins A and D

32
Q

What are oils?

A

They contain 100% fat. They mostly contain unsaturated fats from vegetable sources

33
Q

What are the three main proteins in milk?

A

Casein, lactalbumin, lactoglobulin

34
Q

What enzyme clots milk?

A

Rennin found in the stomach

35
Q

How are the proteins in milk coagulated?

A

Casein is coagulated by acid

Lactoglobulin and lactalbumin are coagulated by heat

Food Tech (18 decks)

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