Chapter 5: Formulated Foods

Question 1

Formulated Foods

Answer 1

Products that are mixtures of ingredients

Question 2

Why are foods formulated?

Answer 2

• Flavorful
• Convenient
• Preserved
• **Serve Various Functions:
• Preservative
• Nutrient
• Sensory

Question 3

Preservatives

Answer 3

Reduce microbial growth and increase food saftety

Question 4

Unit Operations

Answer 4

Steps in making formulated foods similar to those for processed foods

Question 5

Common Unit Operations

Answer 5

Material handling, pumping, mixing, heat exchanging, and packaging

Question 6

Yogurt Processing

Answer 6

Common steps:

• Milk is pasteurized and homogenized
• Heated to 190° F to denature proteins
• Cooled to 104° F
• Inoculate with culture
  
  • Lactobacillus delbrueckii spp bulgaricus
  • Streptococcus salivarius spp thermophilus
• Incubate at 109-122° F (pH 3.7-4.3)
• Fill into containers

Question 7

Formulated Products

Answer 7

• Baked Goods
• Pasta and noodles
• Jams and Jellies
• Beverages
• Confections
• Sausages
• Frozen Desserts

Question 8

Baked Good

Answer 8

• Breads
• Cookies
• Crackers
• Cakes
• Donuts
• Cinnamon Rolls

Question 9

Leavening

Answer 9

Refers to the production of gases (carbon dioxide) in dough that contribute to the volume achieved during baking and the final aerated texture.

Question 10

Typical Leavening Agents

Answer 10

• Yeast
• Baking Soda
• Baking Powder
• Ammonium Bicarbonate

Question 11

Semolina

Answer 11

Used and is from durum wheat (a high-protein hard wheat)

Question 12

Jams and Jellies

Answer 12

Most jam, jelly, preserve or similar products are about 70% sugar.

• Jam and preserves utilize whole fruit while jelly uses juice
• Jam and jelly has added sugar while preserves do not

Question 13

Pectins

Answer 13

Form dispersions, sols and gels and are used to stiffen the texture of pies, fillings, jams and jellies

Question 14

Condition for High Methoxyl Pectin

Answer 14

Addition of acid and sucrose

Question 15

Condition for Low Methoxyl

Answer 15

Addition of Calcium ions

Question 16

True Soft Drinks

Answer 16

Colas, fruit-flavored drinks, ginger ale, root beer, soda water, and tonic water

Question 17

Water Treatment

Answer 17

• Superchlorination
• Coagulation
• Sand Filter
• Activated Charcoal filter

Question 18

Carbonation Steps

Answer 18

• Cascade over plates in chamber with CO2

- Increase pressure and decrease temperature

Question 19

Unit Operations in Chocolate Making

Answer 19

Mixing, refining, conching, tempering, molding, and enrobbing

Question 20

Meat

Answer 20

The edible animal flesh and includes red meat, poultry and seafood

Question 21

Further Processing

Answer 21

Products include many familiar items:

• Bacon
• Frankfurters
• Ham
• Luncheon Meats

Question 22

Unit Operations for Hot Dogs

Answer 22

Common steps

• Grinding
• Mixing
• Chopping/emulsifying
• Stuffing
• Smoking/cooking
• Chilling
• Peeling
• Packaging

Question 23

Preservation Methods

Answer 23

Chemical additives used for meat products are:

• Sodium nitrite
• phosphates
• salt/sugar/spices
• sodium erythorbate

Question 24

Meat Curing

Answer 24

The combination of salt, sugar, and nitrite added to meat/

Question 25

Curing Affects

Answer 25

Curing affects color, flavor, preservation and safety (Clostridium Botulinum) - Dry Curing - Pickle Curing - Injection Curing

Question 26

Fermentation

Answer 26

Requires the addition of desirable bacteria to convert glucose into lactic acid and lower pH below 5.3

Question 27

Smoking

Answer 27

Imparts a desirable color and flavor but also preserves due to chemicals in the smoke

Question 28

Vacuum Packaging

Answer 28

Widely used to inhibit aerobic spoilage organisms and rancidity

Question 29

Control of Listeria

Answer 29

``` Incorporation of preservatives -Sodium diacetate -Sodium lactate Post-process treatment -High-pressure application Environmental control -Clean-room techniques ```

Question 30

Frozen Food

Answer 30

Offer convenience, variety, quality, and various price points.

Question 31

Ice Cream Processing

Answer 31

Common steps - Blending of ingredients - Pasteurization - Homogenization - Aging of the mix - Freezing - Packaging - Hardening

Question 32

Over-run

Answer 32

To lighten the texture of ice cream, air is injected during freezing

Question 33

Gluten

Answer 33

The protein in wheat flour. It’s elastic and helps trap carbon dioxide in a network for raised (leavened) breads

Question 34

Starches

Answer 34

(Often modified ones) used in many products for texture

Question 35

Fruits and Veggies

Answer 35

These are ingredients in many formulated foods for nutrition, flavor, color and texture Some provide dietary fiber but check labels carefully as the fiber is often removed (e.g. clarification of juices)

Question 36

Dairy and Eggs

Answer 36

Sources of protein and provide many functional properties -Gelation -Emulsification Milk proteins include casein and whey Egg proteins include albumin and lipovitellin

Question 37

Plant Proteins

Answer 37

``` Complementary plant proteins from corn and beans make a nutritious base for individuals that avoid animal proteins Functions of plant proteins include -Emulsifiers -Water binders -Gelling agents ```

Question 38

Fats and Oils

Answer 38

lipids which are organic substances that are relatively nonpolar They are only slightly soluble in water but are very soluble in organic solvents They are lipophilic and hydrophobic

Question 39

Oxidation

Answer 39

A problem related to flavor changes in foods

Question 40

Sweeteners

Answer 40

Sugars are a major source of calories -Sucrose, fructose, glucose, lactose -High fructose corn syrup (HFCS) Sugars also provide bulk, structure and flavor Reducing Sugars will brown and sucrose will caramelize, so color is also affected by sugars

Question 41

Artificial Sweetners

Answer 41

Have an intense flavor so that a small portion can effectively sweeten large batches. - Sucralose (600x) - Saccharin (300x) - Stevioside (300x) - Aspartame (180x)

Question 42

Fat Replacers

Answer 42

``` Fake fat -Olestra (sucrose ester) Carbohydrate-based replacers -Gums and hydrocolloids Protein-based replacers -Milk or soy ```

Question 43

Flavors and Colors

Answer 43

Flavors and colors may be natural or artificial but all are used to enhance foods and improve uniformity Artificial ingredients have improved to become closer to the natural versions Natural colorants are isolated from fruits, vegetables, flowers, or insects (e.g. cochineal)

Question 44

Stablizer

Answer 44

added to keep food from breaking down

Question 45

Emulsification

Answer 45

Involves homogeneous dispersions of an oil and water phase

Question 46

Preservatives

Answer 46

Food additives that prevent or slow spoilage