Definitions / Key Words Flashcards
Working characteristics
All of the jobs that product could do
Functional properties
The jobs that they are doing in that recipe
Immiscible
It means that they do not mix
Eg: water and oil do not mix
(Fats)(do not mix)
Macronutrients
Larger nutrients (Consumed in larger quantities) -carbohydrates -proteins -fats
Micronutrients
Smaller nutrients
(Consumes in smaller quantities)
-vitamins
-minerals
Hydrophilic
Hydro- water
Philic- likes
Hydrophilic- likes water
Hydrophobic
Hydro- water
Phobic- dislikes
Hydrophobic dislikes water
Palatability
How easy it is to eat
How pleasant it is to eat
Satiety
Fullness
Eg: fat keeps you fuller for longer
Advantage: it is better to eat foods that keep you fuller for longer as it can help you keep a healthy weight (on diets etc..)
Water soluble
The nutrients are absorbed into the body through water
Fat soluble
The nutrients are absorbed into the body through fats
Far soluble vitamins: A, D, E, K
Excess
Excess means that you are consuming too much of a certain nutrient
This can cause potentially dangerous symptoms
Deficiency
To have a deficiency means that you are lacking a certain nutrient
This can have potentially dangerous symptoms
Cholesterol
Cholesterol is a fatty substance present in animal-origin foods.
They are responsible for transporting fats around the body
LDL - low density liboprotein (bad cholesterol)
HDL - high density liboprotein (good cholesterol)
HBV
High biological value
Foods that have a HBV: Meat Fish Cheese Eggs Milk Soya Quinoa
