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Food Science > Lecture 11 > Flashcards

Lecture 11 Flashcards

1
Q

More C=C

A

More liquid

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2
Q

The shorter the FA chain, the ________

A

stronger the smell

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3
Q

Lipids are substances that are soluble in ___________ but are insoluble in water.

A

nonpolar solvents

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4
Q

What are the four classifications of lipids?

A

Simple lipids, complex lipids, derived lipids, and miscellaneous lipids

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5
Q

More than ______% of food lipids are triglycerides.

A

97

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6
Q

Fats are what at room temp

A

Solid

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7
Q

Oils are what at room temp

A

liquids

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8
Q

Plant lipids are predominantly _________ except for coconut oil and palm oil

A

unsaturated

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9
Q

Unsaturated has

A

double bonds

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10
Q

Animal lipids are more

A

saturated

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11
Q

HDL cholesterol

A

“good”

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12
Q

LDL cholesterol

A

“bad”

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13
Q

The function of lipids in foods

A

Tenderization
Aeration
Heating medium
Contribute to flavor

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14
Q

Specific gravity is the ratio of sample density to _______ density.

A

Water

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15
Q

A hydrometer is an instrument to measure what?

A

Density, specific gravity, and degree Brix.

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16
Q

What principle is a hydrometer based on?

A

Archimedes’ principle

17
Q

True or False. The denser the liquid, the higher the hydrometer will float.

A

True

18
Q

What is water absorption capacity?

A

The amount of water taken up by lipids.

19
Q

________ water absorption capacity is important for the baking industry.

A

High

20
Q

Why does shortening have a higher water-absorbing capacity?

A

It contains more mono- and di-glycerides and those lipids contain more polar -OH groups

21
Q

What solvents would oil dissolve in?

Water, chloroform, toluene, alcohol

A

Chloroform and toluene

22
Q

What is creaming ability?

A

The extent to which fat, when beaten, will build up a structure of air pockets.

23
Q

True or false. The better the creaming ability, the lighter and fluffier the product.

A

True

24
Q

How does temp affect creaming ability?

A

Too warm will cause melting and lose water absorption capacity

Too cold will make it difficult to incorporate air

Food Science (14 decks)

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