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NSC 351R > Exam 4 > Flashcards

Exam 4 Flashcards

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1
Q

Fat

A

Derived from animal sources - solid at room temp

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2
Q

Oil

A

Derived from plant sources - liquid at room temp

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3
Q

Saturated

A

No double bonds

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4
Q

Unsaturated

A

1 or more double bonds (mono & poly)

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5
Q

Mono

A

Made of 1 fatty acid attached to glycerol backbone

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6
Q

Di

A

made of 2 fatty acids attached to glycerol backbone

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7
Q

Tri

A

made of 3 fatty acids attached to glycerol backbone

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8
Q

Hydrogenation

A

hydrogen atoms can be added to double bonds in unsaturated fatty acids in the presence of catalyst, pressure, and heat

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9
Q

Where do trans fats occur?

A

naturally occur in food products from ruminant animals like milk

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10
Q

Omega 3

A

alpha-linolenic acids, 3 H atoms

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11
Q

Omega 6

A

linoleic acid, 6 Hatoms

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12
Q

What is the recommended ratio of Omega 6: to Omega 3 fatty acids for a healthy diet?

A

5:1 (Omega 6:Omega 3)

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13
Q

Short chain

A

formed in intestines by friendly bacteria and metabolized quickly by intestinal cells

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14
Q

Medium chain

A

absorbed and transported directly to the liver where they are burned for energy

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15
Q

Long chain

A

turned into triglycerides and then taken up by cells and used for energy or are stored

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16
Q

Key functions of fat in food prep

A

Heat transfer
Shortening
Emulsions
Plasticity
Flavor/Mouthfeel
Texture
Appearance
Satiety/Nutrients

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17
Q

Oxidative rancidity

A

oxygen breaks down double bonds in unsaturated fatty acids

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18
Q

How do you prevent oxidative rancidity?

A

Control exposure to O2 and heat
Add antioxidants

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19
Q

What causes hydrolytic rancidity?

A

Occurs when water breaks down triglycerides releasing free fatty acids (FFA’s)

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20
Q

Which native sugar is least sweet?

A

lacotse

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21
Q

Which native sugar is most sweet?

A

fructose

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22
Q

What is DE mean?

A

Dextrose equivalent - measure of amount of glucose

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23
Q

High DE

A

Sweeter and less viscous the syrup
less viscous syrups have smaller molecules (glucose, fructose, maltose)

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24
Q

Low DE

A

Less sweet syrup
more viscous
more viscous syrups unfermentable

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25
Examples of functions of sugar in food
Sweetness Solubility Crystallization Browning Reactions Moisture Absorption Texture Fermentation Preservation Bulking
26
Non nutritive sweetner
Eight high intensity sweeteners approved by FDA as food additives
27
Eight high intensity sweeteners approved by FDA as food additives
Saccharin Aspartame Acesulfame potassium Sucralose Neotame Advantame Stevia/Steviol Glycoside Monk Fruit
28
How many sweeteners are GRAS
2 - Stevia & Monk fruit
29
Examples of interfering agents to stop crystal formation
Butter Acids Cream of tartar
30
What three things create the Maillard browning reactions in caramels?
Amino Acids Reducing Sugars Heat
31
What happens in the caramelization of sugar?
Dry sucrose heated to its melting point/decomposition point Caramelization point of sucrose ~338 F Liberates water Leads to polymerization Produces 4000 different compounds
32
Melting point of sucrose
320 F
33
Melting point of glucose
320 F
34
Melting point of fructose
230 F
35
How is invert sugar formed from sucrose?
Produced by splitting of sucrose into glucose and fructose Splitting achieved through the action of invertase (a glucoside hydrolase enzyme) and an acid - cream of tartar
36
How is invert sugar formed from sucrose?
Creamof tartar
37
What is the definition of an amorphous candy?
Lacks crystalline structure Noncyrstalline Goal is to ensure cyrstallization does not occur
38
What is the purpose of tempering chocolate?
To sweeten chocolate To give chocolate the snap!!!
39
When cocoa butter is squeezed out of chocolate liquor what is remaining?
Cocoa powder
40
Amount of chocolate liquor in dark
35%
41
Amount of chocolate liquor in milk
10%
42
Amount of chocolate liquor in semi sweet
35%
43
Amount of chocolate liquor in white
NA, none
44
What are the three species of cocoa bean?
Forastero, Criollo, and Trinitario
45
What are the optimal growing conditions for cocoa trees?
Warm. moist climate, near equator Shade
46
Three compounds needed for enzymatic browning to take place
Oxygen Phenolic compounds Polyphenol oxidase
47
What are the changes to a fruit as it ripens?
Color Softening Sweetening Aroma/Flavor Changes in soluble solids aka organic acids and sugars
48
At what ppms must Sulfur dioxide SO2 be listed on a food label?
10 ppm b/c 1% of users are sulfite sensitive 'sulfite induced asthma' sulfite acts as an antioxidant
49
What three things are fruits typically higher in than vegetables?
Organic acids Pectic substances Phenolic compounds
50
Juice Label
100% juice
51
Juice Drink Label
Greater or = 50%
52
ADI non-nutritive sweeter: highest and lowest
Acceptable Daily Intake Highest: Aspartame Lowest: Steviol glycoside
53
Drink
Greater or = 10%
54
What are three classifications of fruits?
Simple Aggregate Multiple
55
Pectic Substance Changes as Fruit Ripens
Protopectin (underripe) > Pectin (ripening) > Pectic acid (ripe or overripe)
56
Citric Fruit Examples
Citrus and tomatoes
57
Malic fruits examples
apples, pears, peaches, apricots
58
Tartaric fruit examples
grapes
59
What is the nutritive value of fruit?
Mostly water = 70-95% Carbohydrates Traces of fat Vitamins - some high in A and C Minerals - generally low
60
Which gas promotes ripening in fruti?
ethylene
61
The red-blue pigment that is a flavonoid is called what?
Anthocyanins
62
Broccoli, cauliflower and cabbage belong to which family of vegetables
Phytochemicals
63
What does the crisper do in your refrigerator to promote extended storage times for vegetables?
Controls humidity More air
64
Sugar Alcohol
lower in calories - used in dietetic candies cooling sensation - used in mint gums and cough drops cariostatic - bacteria cannot utilize, can't be digested by bacteria > dental caries humectant - aids in shelf life extension problem > slow absorption > diarrhea, abdominal pain, gas Problem > consumption of foods > 30g not recommended
65
Sorbitol
2.6 kcals/g, 50-70 sweetness
66
Xylitol
2.4kcal/g, 100 sweetness
67
Maltitol
2.1kcal/g, 75 sweetness
68
Isomalt
2.0kcal/g, 45-65 sweetness
69
Lactitol
2.0kcal/g, 30-40 sweetness
70
Mannitol
1.6kcal/g, 50-70 sweetness
71
Erythritol
0.2kcal/g, 60-80 sweetness
72
Hydrogenated Starch Hydrolysates (HSH)
3kcal/g, 25-50 sweetness
73
Corn Syrup Production
Cornstarch is combined with weak acid solution Mixture – boiled, filtered, evaporated to specified sugar content Enzyme additions control final CH2O: glucoamylase>glucose, Beta amylase>maltose, other enzymes>detrins(small polysaccharides)
74
HFCS Production
i. Physically separating the kernel into its separate components (starch, corn hull, protein and oil) ii. Breakdown of starch into glucose iii. Use of enzymes to invert glucose to fructose iv. Removal of impurities v. Blending of glucose and fructose to make HFCS
75
%DV of calories for added sugars
10% of total calories
76
Sugar Cane Processing
Sugar cane crushed and squeezed then soaked to extract more juice from the cane - called extraction Juice cleaned with slaked lime (relative of chalk) > dirt settling out; juice then thickened to a syrup by evaporation > to crytal-making Raw sugar sent to refinery
77
Beet Sugar Processing
Washed, sliced and boiled Sugar is extracted and filtered Concentrated to create crystals Washed and centrifuged Yield sugar and molasses One step process
78
three things that happen during the fermentation of cocoa beans
flavor development begins bean turn dark brown outer shell thins
79
Fruits or vegetables higher in minerals?
Vegetables
80
Pros and Cons of Blanching Veggies
a. Pro: Remove pesticide residues, Reduce microbial load, Preserve color, flavor, Preserve nutritional value, Inactivate enzymes, Remove peels, Wilt tissues b. Cons: Leaching out of water soluble nutrients, Affect heat sensitive nutrients
81
Veggie and Fruit Pigments that are water and fat soluble
Fat: Carotenoids and Chlorophylls Water: Flavonoids
82
Plant Gum Function
Texture, stability, shelf life and protective mechanism
83
Blanching removes what from intracellular layer of plant that helps improve stability?
Intracellular air bubbles
84
3 Plastids Functions
Leucoplast - stores starch Chloroplast - source of chlorophyll which is essential in photosynthesis Chromoplast - contains carotenoid
85
Green Ring in Potatoes
solanines which can be toxic or bitter
86
Rules of thumb for veggie prep
Wash thoroughly with a minimum of water cook in minimal water heat for minimum time minimize storage time prior to prep

NSC 351R (4 decks)

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