EXAM 1: Functions Of Nutrients, Food Selection, Food Labels Flashcards
(49 cards)
What are the simple sugars
Monosaccharides and simple sugars and the three types are Fructose, Glucose and Galactose
What are the three types of Carbohydrates
Saccharides, Starches, Fibers
What are the general functions of Saccharides in cooking
Sweetness, solubility, crystallization, color, moisture absorption, texture, fermentation, preservation
What are the general functions for starches in cooking
Thickening agents, edible films, sweeter source (syrups)
What are the general functions of fibers in cooking
Thickeners, gelling, stabilizers, emulsification, add body, texture and impart mouthfeel
What are the general functions of fats and lipids in cooking
Heat transfer during foods prep, add tenderness, emulsifier, add texture, add flavor, non cooking feature: satiety
What are the general functions of proteins in cooking
Hydration, denaturation/coagulation, enzymatic reactions, buffering, browning
What are the common uses of fibers in the food industry
Added to processed foods because of their ability to hold water -> increased lubricants and altered textures by providing bulking
- Ex: Inulin, gums, thickening agents
What is the definition of food additives?
“Any substances the intended use of which results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristic of the food”
any substance that affects the characteristics of the food
What are the purposes of adding food additives
- Improve the appeal of foods by improving their flavor, smell, texture or color
- Extend storage life
- Maximize performance
- Protect nutrient value
What are the types of food additives
Improve appeal, Extend Storage Life, Maximize performance, Protect nutritional value
Food additives: examples of additives that improve appeal
Sweeteners
Color
Flavors and Spices
Flavor Enhancers
Fat replacers
Humectants: retain moisture
Firming agents
Gases
Examples of food additives that are used to extend storage life
Preservatives
pH control agents and acidulants: control pH and prevent spoilage
Examples of food additives that are used to maximize performance
Emulsifiers
Stabilizers, thickeners, binders, texturizers
Leavening agents
Anticaking agents
Yeast nutrients
Dough strengtheners and conditioners
Enzyme preparations: Modify proteins, polysaccharides, and fats
Examples of food additives that are used to protect nutritional value
Nutrients: enrichment and fortification
What is the definition or Natural?
There is no standard definition, (except for with meat, poultry and eggs)
What is the criteria used by the USDA to use Natural on food labels
Does the product have artificial or synthetic ingredients?
- Must answer No
Are the product and ingredients only minimally processed?
- Must answer Yes
What are the 5 types of food Processing
Minimally Processed
Processed for preservation
Mixture of Ingredients
Ready-to-eat foods
Convenience Foods
What does it mean for a food to be minimally processed
Foods that require little processing or production
What are examples of minimally processed foods
Washed and packaged fruits and vegetables; bagged salads; roasted and ground nuts and coffee beans
What does it mean for a food to be processed for preservation
Foods processed to help preserve and enhance nutrients and freshness of foods at their peak
What are examples of foods that are processed from preservation
Canned tuna, beans and tomatoes; frozen fruits and vegetables; puréed and jarred baby foods
What does it mean for a processed food to be a Mixture of Ingredients
Foods that combine ingredients such as sweeteners, spices, oils, flavors, colors and preservatives to improve safety and taste and/or add visual appeal (does not include “ready-to-eat” foods)
What are examples of mixture of ingredients foods
Some packaged foods, such as instant potato mix, rice, cake mix, jarred tomato sauce, spice mixes, dressings and sauces and gelatin
