Chapter 4

Question 1

4 meat-alternatives

Answer 1

1. legumes
2. nuts and seeds
3. soy-based product
4. peanut or nut butters

Question 2

limited amino acids in legumes

Answer 2

methionine, tryptophan

Question 3

limited amino acid in nuts

Answer 3

methionine, tryptophan,lysine

Question 4

limited amino acid in grains

Answer 4

tryptophan, lysine, threonine

Question 5

limited amino acid in seeds

Answer 5

methionine, lysine

Question 6

meat is a good source of (3)

Answer 6

zinc, iron, vitamin B12

Question 7

an excellent source of vitamin B12

Answer 7

nutritional yeast

Question 8

legumes are good source of (5)

Answer 8

1. fiber and carbohydrates
2. folate
3. calcium (low bioavailability), phosphorous and potassium
4. iron
5. protein

Question 9

why folate is important

Answer 9

important in pregnancy to protect against neural tube defect such as spina bifida

Question 10

what needs to be restricted in the diets for people with kidney diseases?

Answer 10

calcium, phosphorous and potassium

Question 11

what is include in FODMAP and oligosaccharides (that are not digestible)

Answer 11

verbascose, fructose, raffinose, stachyose

Question 12

why acids take longer cooking time

Answer 12

due to inhibition of the softeninf of the pectic compunds

Question 13

why basic medium creates mushy texture

Answer 13

increases rehydration speed of the dried legumes + thyamine loss

Question 14

3 reasons legumes have to be cooked

Answer 14

1. lectins
2. cyanogenic glycoside generate cianide (lima beans)
3. protease inhibitor

Question 15

type of legumes that are refrigerated

Answer 15

1. cooked legumes (in their cooking liquid) for 3 days

2. beans sprout (bowl of cold water)

Question 16

type of legumes that are freezing

Answer 16

1. cooked beans (drained) for 3 months

2. nuts and seeds (susceptible to rancidity because of thei fat content)

Question 17

type of legumes in a dry storage

Answer 17

dried beans (for 1 year)

Question 18

what cause a bigger difficulty to cook dried beans

Answer 18

if it too long conserved in a high humidity (80%) and temperature

Question 19

what TVP is derived

Answer 19

mainly soybean but also:

1. alfafa
2. sunflower
3. wheat (with gluten)
4. cotton-seed
5. peanuts

Question 20

what is seitan

Answer 20

derived from wheat gluten

Question 21

what is meat analogs made of

Answer 21

made of blending soy protein with other vegetable minerals, fibers, vitamins, carbohydrates, coloured + flavors

Question 22

what majority contains isoflavone (phytosterol)

Answer 22

soybean

Question 23

coagulants in production of tofu that increase the volume

Answer 23

calcium/magnesium sulfate dehydrogenase

Question 24

coagulants in production of tofu that increase the firmness + calcium content

Answer 24

calcium/magnesium chloride

Question 25

what is tofu

Answer 25

a cheese made from soy beverage

Question 26

what is soy beverage

Answer 26

- milk like liquid that is extracted from ground soybeans or | - made from soy flour that is not defatted

Question 27

why homemade soy beverage has bitter taste + how to we neutralize it

Answer 27

enzyme lipogenase, has to grinding into hot water to denature the enzyme

Question 28

why do we have to boiled the homemade soy beverage for 20 minutes

Answer 28

to destroy the trypsin inhibitor

Question 29

how is fermented soybean paste made

Answer 29

fermenting a mix of cooked soybeans and rice or barley

Question 30

components of soy sauce

Answer 30

produced from a fermented and aged paste of boiled soybeans, wheat, salt and Aspergillus orizae

Question 31

name all the products made of soybean and name the ones that are fermented

Answer 31

- tofu, soy beverage | - fermented products: tempeh, fermented soybean paste and soy sauce

Question 32

why cooked legume (2)

Answer 32

1. makes them more palatable by - gelatinization of starch - altering the texture - improve the flavor 2. eliminates toxic substances

Question 33

fermenting agent in tempeh

Answer 33

rhizopus oligosporus

Question 34

province with higher vegetarian

Answer 34

british columbia

Question 35

% of vegan and vege in quebec

Answer 35

6-7% vegetarian | 2-3% vegan