Final Flashcards
(154 cards)
1
Q
2 types of protein in milk
A
Casein - precipitated from solution
Whey - coagulate by heat
2
Q
2 types of protein in milk
A
Casein - precipitated from solution
Whey - coagulate by heat
3
Q
Consumer use definition of fruits and vegetables
A
Fruits are more sweet/used in desserts
Vegetables are more savoury
4
Q
Botanical definition of fruits and vegetables
A
Fruits are mature plant ovaries and their seeds
Some fruits that are considered to be vegetables - tomatoes, cucumbers, avocados
5
Q
True or false - In general, f&v have a high water and protein content
A
False. Low in protein, high water content, variable in carbohydrates
6
Q
What gives broccoli it’s structure?
A
Cellulose and hemicellulose
7
Q
Post harvest changes
A
Growth to maturity –> Ripening –> Senescence
8
Q
Senescence
A
Over ripening/deterioration/programmed cell death
9
Q
Two post-harvest metabolic processes
A
Respiration and Transpiration - management of these determines food quality
10
Q
“Mature Green”
A
Mature but not ripe - when picked
11
Q
Climacteric fruits
A
Fruits that will continue to ripen after harvest
e.g. bananas apples tomatoes
12
Q
Why do climacteric fruits continue to ripen after picked?
A
Because they produce ethylene
e.g. green bananas and apples in a bag
13
Q
If a banana won’t ripen?
A
Either chill injury or not mature when picked
14
Q
Chill injury
A
Won’t ripen, will go straight to senescence
eg. chilled bananas
15
Q
Chill injury
A
Won’t ripen, will go straight to senescence
eg. chilled bananas
16
Q
Non climacteric fruits
A
Fruits that are picked when mature and will senescence after being picked.
E.g. berries (metabolize quickly), citrus (metabolize slowly)
Do not respond to ethylene
Whichever maturity the fruit is picked is where it stays
17
Q
Purpose of post harvest storage methods
A
to manage respiration and transpiration
18
Q
Controlled Atmosphere
A
Storage with reduces oxygen and increase carbon dioxide
e.g. refrigeration, keeping apples and bananas at low temperature and low oxygen environment
19
Q
Modified Atmosphere
A
Packaging with reduced oxygen and added nitrogen
e.g. pre packaged veggies
20
Q
What happens if oxygen levels are too low in the atmosphere?
A
Respiration becomes anaerobic and results in an undesirable taste and quick degradation
21
Q
Grades of fresh f&v
A
extra fancy, fancy, commercial
22
Q
Grades of processed f&v
A
fancy, choice, standard
23
Q
True or false - there is no nutritional difference between grades
A
True
24
Q
Canned vegetable production
A
grading, solubility testing, washing/peeling/cutting, blanching, inspection, can filling, addition of brine, sealing cans, thermal processing, labeling
25
What heat medium is added to canned f&v
Brine for vegetables
| syrup/juice for fruit
26
Blanching
Inactivation of enzymes by controlled heating
| e.g. 90 degrees for 3-4 minutes
27
Blanching
Inactivation of enzymes by controlled heating
| e.g. 90 degrees for 3-4 minutes
28
What are the enzymes that are inactivated by blanching?
Polyphenol oxidase
Pectinase - breaks down pectin which hold plant cells together
Chlorophyllase
Perozidase - causes oxidative reactions
29
True or false - blanching is an effective thermal preservation technique
False. Destroys enzymes but does not inactivate pathogens and spoilage microbes
30
Polyphenol oxidase (PPO)
Browning upon exposure to oxygen
Polyphenols + O2 + PPO --> tissue browning
Good for black tea
31
How can PPO be inhibited?
Blanching (in processed)
| Remove O2 add sulphites, decrease pH (in fresh)
32
Benefits of Blanching
Softens tissues
removes air from tissue
washes cut surfaces
reduces microbial load
33
True baby carrots vs manufactured
True - immature carrots
| manufactured - cut from slender carrots, peeled and immersed in a chlorine bath
34
True baby carrots vs manufactured
True - immature carrots
| manufactured - cut from slender carrots, peeled and immersed in a chlorine bath to destroy pathogens
35
Sauerkraut Production
```
Removal of core, outer and green leaves
washed/sliced
Layered with salt
Fermented (by floral succession)
canned
```
36
Floral Succession
Bacteria that work and build one after another
No starter culture is added
E.g. sauerkraut fermentation
37
Tea production
Not microbial
Green - PPO inactivated
Oolong - partial oxidation
black - oxidation (fermentation)
38
Black Tea production
withering leaves plucked
rollers rupture cell walls
ferment
dry
39
Phytochemicals
Plant chemicals with health related effects that are not essential nutrients (e.g. not macros or micros)
- act as antioxidants to stop free radical damage
40
Examples of phytochemicals
Lutein/Beta carotene - dark green and orange
Anthocyanins - red/purple
Lycopene - tomatoes
Polyphenols - white/cream
41
Hybrid f&v
Made by crossbreeding
| add flavour and novelty for consumers
42
Three major classes of grains
Cereals - wheat, barely, corn, oat
Oilseeds - canola, soybean, flax
Pulses
43
2 major advantages of grain consumption
Fiber and antioxidants
44
Value added processing
Enhancing a product and adding value before selling it to customers
e.g. wheat to bread
Primary - milling, pearling, cleaning
Secondary - starch extraction, protein modifications
45
3 parts of grain cereals
Bran - fruit/seed coat
Germ - rich in protein/oil/vitamins
Endosperm - rich in starch
46
Starch
The main component in cereals
Composed of amylose and amylopectin
- form granules
47
Why is native starch not soluble in cold water?
Needs heat to loosen the molecules (gelatinization)
| Amylase enzymes break down starch into sugars more easily because molecules open up when heat added
48
Dietary Fibre
Components of plant material in the diet which are resistant to digestion by enzymes produced by humans
49
3 main plant sources of dietary fibre
Cereal grains, vegetables, fruits
50
Hard wheat
```
high protein (12/14%)
elastic dough
i.e. bread
```
51
Soft wheat
```
low protein (8-10%)
weak dough
i.e. cakes and pastries
```
52
Durum wheat
very high protein (15-18%)
semolina
i.e. pasta
53
Wheat processing
Dry milled into whole grain flour, white flour, bran and germ
wet milled into starch, vital gluten and fibre
54
Whole wheat flour
flour, germ and bran
55
white flour
made from the endosperm, does not include bran and germ
56
Gluten protein network
produced during dough kneading and helps with dough rising, holds structure and shape
57
Oat processing
Dehulling into hull and groat
Heat treatment
processed into whole oat flour, bran and bran flour, oat flakes and steel cut oats
58
Saturated fats
No double bond
59
monounsaturated fats
one double bond
60
polyunsaturated fats
more than one double bond
61
Why does flax oil spoil faster than canola?
Because there are more polyunsaturated double bonds in flax oil.
The more unsaturated a fat is the more vulnerable it is to autooxidation and rancidity.
62
Components of grains
major >2%
| minor
63
Pulse grains
grain legumes, high in protein
64
Cold extrusion
e.g. pasta dough
65
Hot extrusion
Crispy products, no frying or baking
| Heat steam used to "puff"
66
Emulsifiers
Hold immiscible liquids together
| Amphiphilic - has both hydrophobic and hydrophilic properties
67
Limiting Amino Acids
The amino acid found in the smallest quantity in a food
| e.g. wheat, rice, corn high in lysine and tryptophan
68
How are limiting amino acids overcome?
Protein complementation
69
How are limiting amino acids overcome?
Protein complementation
70
Meat
Edible flesh from mammals and non mammals
| - red, white, game, fish/seafood
71
True or false - the canadian meat industry is the largest sector of the food processing industry
True
72
What is the general proximate composition of meat products?
High water and protein content, negligible carbohydrate content
73
Feed conversion ratio
Measures the amount of feed eaten per unit of carcass weight gain
sheep/cattle >8
poultry 2-4
fish 1.6 - 1.8
74
The smaller the feed conversion ratio
the more efficient feed to meat conversion
75
Physical composition of meat
muscle tissue, connective tissue, and fatty (adipose) tissue
76
Collagen
type of connective tissue
| protein structure in bone, hooves, skin etc
77
Elastin
type of connective tissue
holds bone and cartilage together
provides flexibility
78
Muscle structure of Meat
Long and thin muscle fibres
79
Meat muscle structure
Long and thin muscle fibres
bundles of muscle fibres
bundles of bundles
80
Marbling
Fat deposited within muscles
81
How do age and locomotion in an animal affect the toughness of the final meat cut?
They increase collagen cross linking, increasing toughness
82
Fish muscle structure
Short muscle fibres (myotomes) separated by large thin sheets of connective tissue (myocommata)
Some connective tissue (3%) easily converted to gelatine
Creates flakes
83
Postmortem biochemical processes
Lactic acid accumulation
| Resolution of Rigor Mortis
84
Why does lactic acid accumulate in the muscle of slaughtered animals?
Because at death oxygen supply ceases, metabolism becomes anaerobic, so glycogen is converted to lactic acid (glycolysis). Lactic acid accumulates because blood is not circulating to remove it.
pH drops - not sufficient for preservation
85
Why does lactic acid accumulate in the muscle of slaughtered animals?
Because at death oxygen supply ceases, metabolism becomes anaerobic, so glycogen is converted to lactic acid (glycolysis). Lactic acid accumulates because blood is not circulating to remove it.
pH drops - not sufficient for preservation
86
Rigor Mortis
Stiffening associated with death
| Without ATP generation, muscle contractions cannot be reversed
87
Resolution of rigor mortis
Endogenous proteases - protein degrading enzymes
Soften muscle by degrading muscle fibres
Occurs during beef aging 3-21 days
88
Meat Tenderisers
Protein degrading plant enzymes
| Not used in fresh meat manufacturing
89
Beef grades
Prime (slightly abundant marbling)
AAA
AA
A
90
Beef Cuts
Cut according to eating quality
muscle location is associated with tenderness
sirloin, loin, ribs more tender (more supportive muscles, less connective tissue)
91
The most important factor for consumer acceptance of meat
Meat color
purple red - myoglobin
cherry red - oxymyoglobin
brown red - metmyoglobin
92
Provide some examples of “modern value-added meat products” and “traditional processed meat products”. What is the motivation behind the manufacture and development of each of these classes of products?
Modern - beef jerky, fish sticks
Traditional - Black pudding
Nose to tail
Variety
Caloric density
93
Provide some examples of “modern value-added meat products” and “traditional processed meat products”. What is the motivation behind the manufacture and development of each of these classes of products?
Modern - beef jerky, fish sticks
Traditional - Black pudding (barley, blood, animal fat)
Nose to tail
Variety
Caloric density
94
Comminuted Meat
Meat trimmings, not usually marketed as fresh, lower grade carcasses
95
Traditional processed meat ingredients
comminuted meat, fillers, binders
96
What is the curing agent used in cured meat products? What is the main reason for its use?
Sodium Nitrite
Used as an antimicrobial for Clostridium Botulinum
Results in a pink product
97
Hot Dog Manufacturing
comminuting, mix with spices, cure, air removed by vacuum, extrude emulsions into casings, make into links, temper at room temp, smoke, cool, package
98
True or false - poultry processing is more efficient than with red meat
True - resolution of rigor mortis is rapid
99
Why is chilling of seafood less effective?
Because they already come from a cold environment, so microbes can grow at cold temperatures
psychrophillic bacteria prevail
enzymatic reactions take place
fat may be oxidized
100
What is the smell of fish due to?
Trimethylamine (TMA) - an indicator of freshness
101
Bovine Spongiform Encepholopathy (BSE)
Progressive fatal disease of nervous system
Associated with a heat resistant prion
Cause Creutzfeldt Jakob disease in humans
102
Microbes in meat
E coli 0157:H7
| Clostridium Botulinum
103
Microbes in meat
E coli 0157:H7
| Clostridium Botulinum
104
Why is Clostridium Botulinum a concern with meat?
Vacuum packaging creates an anaerobic environment in which this bacteria will survive
Pathogens may be killed but spores are still present
Sodium nitrite added to prevent this
105
What are the 10 basic steps of wiener manufacture?
comminuting, mix with spices, cure, air removed by vacuum, extrude emulsions into casings, make into links, temper at room temp, smoke, cool, package
106
Why is refrigerated storage of fish and seafood not as effective at extending product shelf-life as it is for red meat and poultry?
Because they already come from a cold environment, so microbes can grow at cold temperatures
psychrophillic bacteria prevail
enzymatic reactions take place
fat may be oxidized
107
Why is Clostridium Botulinum a concern with meat?
Vacuum packaging creates an anaerobic environment in which this bacteria will survive
Pathogens may be killed but spores are still present
Sodium nitrite added to prevent this
108
Describe three current issues/controversies associated with meat products and their consumption.
Animal welfare and handling
Hormones and antibiotics - hormones not used in canada except with beef, antibiotics used to reduce risk of disease, especially in poultry
Fish farming vs. ocean harvesting - may be overfishing
109
Ante mortem inspection of an animal refers to its inspection “before death”. True or false?
True
110
Why is the list of ingredients on processed food products so long?
To extend shelf life
Sensory quality
Least cost (i.e. veg oil cheaper than lard)
Many ingredients to replace a single ingredient
Consistency
111
Food ingredients
Components of manufactured foods; often used for functionality
e.g. dried egg powder to replace real eggs
112
Food Additives
Chemicals added to foods at low levels to perform specialized functions; for a particular "technical effect"
113
Food Additives
Chemicals added to foods at low levels to perform specialized functions; for a particular "technical effect"
Does not include vitamins or minerals (food fortification) or spices/seasonings (food ingredients)
114
Four general functions of food additives
Facilitate processing (emulsifiers, stabilisers, thickeners, antiquating agents)
Extend shelf life and preservation (antimicrobials, antioxidants)
Improve nutritional value (vitamins/minerals)
Enhance appetitiveness and taste (flavoring/coloring substances, acid and alkalinity modifiers)
115
What is the name of the Canadian legislation that describes the permitted uses of food additives, including the levels and foods in which they can be used?
the Food and Drug Act and Regulations
116
With respect to food additives, what is the NOEL? How is it determined?
What amount of an additive can be consumed with NO effect on human health.
ADI = NOEL/100
117
The function of BHA (butylated hydroxyl anisole) in food products is as an antioxidant. True or false?
True
118
Acceptable Daily Intake (ADI)
Amount that a human can consume daily safely
119
Controversial Additives
MSG
Aspartame
Sulphites
Food Color
120
What are the two forms of protein found in milk? Which of these proteins is easily denatured by heat? Which is easily denatured by acid?
Casein and why protein
| Casein is denatured by acid and whey is denatured by heat
121
Milk processing and Preservation unit operations
Clarification, separation, standardization, pasteurization, homogenization, vitamin fortification, packaging, ultra high temperature (UHT)
122
Pasteurisation
Destruction of pathogens by heat
Does not destroy all bacteria
Extends shelf life
Usually HTST
123
Target organism of pasteurization
Coxiella Burnetti
124
Vitamin Fortification in milk
Vit D to all milk
| Vit A to skim and partially skim
125
Ultra High Temperature
commercial sterilization
| 135 degrees for 2-5 seconds
126
Agglomeration
Fine particles are moistened causing them to stick together so that it dissolves better
127
Concentrated milk - Why remove water from milk?
Water is highly available and easy to add, makes for a lighter products
Extends shelf life
128
Evaporated Milk
50% water removed, then thermal processing
129
Condensed Milk
50% water removed, 45% sucrose added, limited heat treatment because sugar acts as a preservative
130
Standard brand ice cream vs. super premium
Standard - overrun 100-120%, lower cost
| Super premium - overrun 25-5-%, higher cost
131
Why are emulsifiers added to ice cream?
To help it hold its shape
132
Overrun
Amount of air added to ice cream
| weight liquid - weight final / weight final x 100%
133
Ice cream manufacturing
ice cream mix, heat to 43 degrees, add sugar and dry ingredients, mix, pasteurization, homogenization, aging, air incorporation and freezing to -5, container filling, hardening at -34 degrees
134
What is the fermentation that cultured dairy products undergo?
Lactic acid fermentation
| lactose --> lactic acid
135
Unripened dairy products
short fermentation, consumed fresh
| e.g. sour cream, buttermilk, yogurt, etc.
136
Ripened dairy products
a second fermentation by characteristic microbes utilizes milk components to develop the characteristic attributes of the cheese
e.g. cheese
137
What does yogurt owe it's structure to?
protein gel - casein proteins aggregate together to form a gel and whey protein is trapped in the gel
138
Yogurt manufacturing
milk preparation, addition of other ingredients, pasteurization, homogenization, starter culture addition, stirred yogurt - fruit and flavour added before packaging
139
What are the yogurt starter cultures?
Streptoccus Thermophilus
| Lactobacillus Delbruckii
140
True or false - softer cheese has higher whey content
True
| More whey that escapes means more protein bonding and harder cheese
141
Why is colour added to cheese?
Sometimes fresh grass consumption changes milk pigmentation, so colour is added to keep consistency through seasons
142
Cheddar Cheese manufacture
Milk preparation, starter addition, rennet addition, cutting, heating, draining (whey), curds, cheering, milling (fresh curds), salting, hooping and pressing, ripening
143
Ripening
The chemical and physical alteration of cheese during the curing process
144
What is the purpose of adding rennet to cheese?
Makes casein come out of solution and trap milk fat
145
What does cheese owe it's structure to?
protein coagulation
146
What are probiotic bacteria?
Bacteria that help maintain the natural balance of organisms in the intestine
147
Failure rate for new products in the grocery store
70-80%
148
Types of new products
completely new (mio drops)
line extensions of current products (lays chips)
same product but repositioned (soup as an ingredient)
improvements of current products (added protein)
149
Who makes up the product development team?
Technology and quality
Marketing
Manufacturing
Legal Affairs
150
Phase 1 of product development
Product definition: Strategic plan, identify company's current position and goal position in market, look for a hole in the market
151
Phase 2 of product development
Product Implementation: Prototype development, experimental design, consumer testing, prototype modifications, scale up and trial
152
Phase 3 of product development
Product introduction - product launch!
| Support to receive feedback
153
When performing a market opportunity assessment using a matrix of products and their characteristics, if there is a “hole in the market” there must be a “market in the hole“. True or false?
False. May be a hole in the market for good reason.
154
What is the difference between ‘bench top’ versus ‘scaled-up’ plant production?
Bench top is a smaller batch for sampling
| Scaled up is a larger batch with all of the processes and equipment that will be used for manufacturing.
