CHAP 5 : Forumlated foods Flashcards
(36 cards)
What are formulated foods?
Why are most formulated foods preserved?
- Formulated foods are products that are mixtures of ingredients, and are not directly recognizable as their original plant or animal sources.
- Most formulated foods are preserved to reduce microbial load
What are the benefits of formulated foods? (4)
- Shelf stable, safe, and convenient
- Trade-offs between nutrition and quality are not as significant in formulated foods as in processed foods
- Safer than processed foods as they contain preservatives
- Fit in nicely with our fast-paced culture tend to be ready to eat or require minimal preparation
What are the disadvantages of formulated foods?
- When consumed in excess, it can be detrimental to our health and decrease our desire to eat more nutrient-dense foods.
- Formulated foods that contain fruits and vegetables may convey the false idea that they provide benefits of whole fruits and vegetables.
- Unhealthy, high in salt, sugar or fat
Formulation of food products : What are unit operations? Examples of common unit operations?
Unit operations : physical processes used to separate, transform or transport materials in a process system
materials handling, pumping, mixing, heat exchanging, packaging, drying, controlling etc
Types of food ingredients
(not in lect notes)
What is the function of flours and grains? [2]
- to provide calories
- providing basic structure and texture of a product
What is gluten? What functions does it serve?
Gluten is a protein naturally found in some grains including wheat, barley, and rye.
It acts like a binder, holding food together. It is elastic thus allowing it to bend, expand and stretch rather than break.
How does gluten contribute to the texture of foods such as bread?
https://www.youtube.com/watch?v=zDEcvSc2UKA
CO2 gas bubbles produced by yeast / baking powder are trapped in pockets formed by the gluten network, creates light, fluffy texture of bread
Why is fiber often removed from foods despite its nutritional value? [2]
- To improve the functionality of the ingredient
- Increase appeal to its customer
How can fruits and vegetables be processed? [4]
Preserved w sugar, canned, frozen or dried.
What are the functions of fruits and vegetables? [2]
- Add colour and texture to products
- Providing nutrition and flavour
What is the function of dairy and eggs?
Sources of high-quality protein and calcium
What are the main protein fractions in milk and what is their main function?
- Casein and whey
- They coagulate and come out of solution to form smooth and creamy texture of yoghurt, sour cream etc
- Proteins can act as emulsifiers. During homogenisation of milk, fat globules decrease in size and caesin protein is partially unfolded, allowing it to bind to fat globules to form an emulsion.
Where are gels formed from? What are their functions?
- Can be formed from egg white, milk and certain plant and animal proteins
- Gels bind water, providing customer with unique textural sensations (formation of such gels is used in molecular gastronomy)
What is the function of egg yolk?
It acts as an emulsifier, preventing water and fat from separating in products like mayonnaise.
What is the function of egg yolk?
It acts as an emulsifier, preventing water and fat from separating in products like mayonnaise.
What is the function of egg white?
It has the ability to foam → providing light, fluffy texture of cakes, meringues etc.
What are examples of some sources of plant proteins?
Grains (corn and oats) and oil-rich seeds (peanuts, soy beans)
Plant proteins are not complementary proteins and must be balanced from proteins from another source, like beans. True or False?
True
For use as ingredients, plant proteins do not need isolated and purified. True or False?
False
What is the physical state of fats and oils at room temperature?
Fats : solid at rtp, oils : liquid at rtp
What are the functions of fat and oils? [4]
- Increase satiety –> slows stomach-emptying time
- Acts as carrier of flavour, contribute to mouthfeel
- Act as lubricants in the mouth
- Can serve as flavour precursors / become oxidised
Precursor : flavourless compound that changes form to either a desirable or undesirable flavour during mixing, heating or storage
What are the functions of sweeteners? [3]
- Contribute to colour and texture of food products.
- Provide bulk and contribute to mouthfeel
- Have other functional properties relating to sponginess of cakes and creaminess of ice cream
What is the advantage of using artificial sweeteners over natural ones?
Major reduction in calories
What are problems associated with artificial sweeteners and how can they be overcome?
ome artificial sweeteners have a bitter aftertaste, cause gassiness (farting, aka flatulence) or only work well in certain types of food (baked goods)
Problem can be overcome by mixing artificial sweeteners
