exam 1

Question 1

lAnalytical (effective) tests

Answer 1

Detects discernible differences–More objective than affective tests–Usually conducted by a trained pane

Question 2

Discriminative tests–

Answer 2

Are the samples different?`

Question 3

Descriptive tests–

Answer 3

How much do the samples differ?`

Question 4

Affective (acceptance or preference) tests

Answer 4

–Detects preferences–Participants asked to rank products or state whether they like a product or not–Usually given to untrained consumers

Question 5

Hedonic tests–

Answer 5

How much do you like the product?

Question 6

Personal preference tests–

Answer 6

Which product do you prefer?

Question 7

Physical tests

Answer 7

–Size–Shape–Weight–Volume–Density–Moisture–Texture–Viscosity

Question 8

Water makes up what % of people

Answer 8

60-70%`

Question 9

fat makes up what %

Answer 9

15-25%

Question 10

Protein makes up what %

Answer 10

15%

Question 11

Minerals make up what %

Answer 11

12%

Question 12

Free water

Answer 12

Largest amount in foods

Question 13

Bound water

Answer 13

Part of molecules of carbohydrates, fats, proteins

Question 14

Foods have water content of

Answer 14

0 to 95%

Question 15

Fruits and vegetables % water

Answer 15

70 to 95% water

Question 16

Whole milk % water

Answer 16

80% water

Question 17

Most meats % water

Answer 17

average just under 70%

Question 18

foods with Least water:

Answer 18

vegetable oils and dried foods such as grains and beans

Question 19

: the amount of energy required to raise 1 kilogram of water 1°C

Answer 19

Kilocalorie

Question 20

the amount of heat required to raise the temperature of 1 gram of a substance 1°C

Answer 20

Specific Heat:

Question 21

Addition of ______ lowers the freezing point

Answer 21

solutes

Question 22

solid, liquid, or a gas compound dissolved in another substance

Answer 22

solute

Question 23

The boiling point of water is

Answer 23

212°F–

Question 24

_______ water contains greater concentration of calcium and magnesium compounds

Answer 24

Hard

Question 25

______ water has a higher sodium concentration

Answer 25

Soft

Question 26

3 monossacharaids

Answer 26

glucose, fructose, galactose

Question 27

disaccaraaids

Answer 27

sucrose, lactose, maltose

Question 28

sucrose

Answer 28

table sugar–One glucose and one fructose molecule

Question 29

Lactose:

Answer 29

milk sugar; not digestible by some–One glucose and one galactose molecule

Question 30

Maltose:

Answer 30

malt sugar; found in beer, cereal, some infant formulas–Two glucose molecules linked together

Question 31

Oligosaccharides

Answer 31

–(Oligo means “few”)–Three to ten monosaccharides linked together

Question 32

Raffinose and stachyose–

Answer 32

Found in dried beans–Digesting them produces gas

Question 33

Fructo-oligosaccharides

Answer 33

–Found in fruits and vegetables–Prebiotics

Question 34

Polysaccaraids

Answer 34

starch, glycogen, fiber, cellulose

Question 35

These substances, found between and within the cell walls of fruit and vegetables, include protopectin, pectin, and pectic acid.

Answer 35

Pectic Substances

Question 36

Can act as natural cementing agents, and so are extracted from their source foods by the food industry for use in:thickening jamskeeping salad dressing from separatingcontrolling texture and consistency

Answer 36

Pectic Substances

Question 37

used by the food industry to:thicken, provide viscosity, gel, stabilize, and/or emulsify certain processed foods.They impart body, texture, and mouthfeel to foods, while also making it less likely for dispersed ingredients to separate.

Answer 37

Vegetable gum

Question 38

–Consists of repeating units of fructose with an end molecule of glucose. –Occurs naturally in over 30,000 plants.–Most commonly found in asparagus, Jerusalem artichoke, and garlic, but...–Commercial processors extract it from the chicory root.

Answer 38

Inulin

Question 39

Is a soluble fiber that can be used by the food industry for:Giving a creamy texture to frozen dairy products (no-fat or no-sugar ice cream)Improving the textures of margarine spreadsDeveloping no-fat icings, fillings, and whipped toppings.

Answer 39

inulin

Question 40

–Three fatty acids attached to a glycerol molecule–95% of lipids in foods

Answer 40

Triglycerides

Question 41

Length determined by number of carbon atoms–Saturation determined by number of double bonds between carbon atoms

Answer 41

Fatty acids–

Question 42

no double bonds

Answer 42

saturated

Question 43

one double bond

Answer 43

monosaturated

Question 44

multiple double bonds

Answer 44

polyunsaturated

Question 45

Large, intricate molecules consisting of interconnected rings of carbon atoms with a variety of side chains attached–Cholesterol only found in animal foods–Bile, sex and adrenal hormones, and vitamin D are all examples of

Answer 45

sterol

Question 46

functions of proteins in food:

Answer 46

•Hydration•Denaturation/coagulation•Enzymatic reactions•Buffering•Browning

Question 47

Organic (carbon-containing)–Can be destroyed by heat, light, or oxygen–No kcalories

Answer 47

Vitamins–

Question 48

Nonorganic; found on periodic table–Cannot be destroyed by heat, light, or oxygen–No kcalories

Answer 48

Minerals–

Question 49

modified by the addition of certain nutrients in order to replace those lost during processing (refers to refined grain products)

Answer 49

Enriched:

Question 50

modified by the addition of nutrients that were not present in the original food

Answer 50

Fortified:

Question 51

a nonnutritive “chemical” in plants that is considered beneficial to health

Answer 51

Phytochemicals:

Question 52

Any Compound that Enhances theFlavor(s) in a Food

Answer 52

Seasoning

Question 53

Substance that Adds New Flavor

Answer 53

Flavoring