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Advanced Food Science > Lecture 7 > Flashcards

Lecture 7 Flashcards

1
Q

What is the different between the aldehyde and ketones structure?

A

Aldehyde: C attached to R,H, =O

Ketone: C attached to R, R’ and =O

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2
Q

What is the difference between D glucose and D fructose?

A

Glucose has an aldehyde

Fructose has a ketone

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3
Q

What is a furanose and pyranose?

A

Furanose is a 5 ring structure

Pyranose is a 6 ring structure

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4
Q

What is the difference between alpha and beta configuration of sugars?

A

Beta the OH group is pointing up

Alpha OH groups point down

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5
Q

What is the bond linkage between 2 glucose molecules?

A

alpha 1, 4 linkagee

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6
Q

What is the function of sugars?

A 
Sweetness
Mouth Feel 
Preservation and humectants
Fermentable 
Caramelization
Maillard Browning
Crystallization
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7
Q

What is the order of sweetness of the sugars?

A

Fructose, Sucrose, Glucose, Maltose, Lactose

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8
Q

How can sugars contribute to mouth feel?

A

Dietetic Jello (Brittle)

Regular Jello (Rubbery)

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9
Q

How does sugar affect preservation to humectants?

A

↓ aw
↓Microorganisms
↓ Chemical Reactions
↑ Stability

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10
Q

What is the fermentation of sugar used in?

A

Bread Making: Sugar CO2

Pickles and Sausages: Sugar Acid

Wine and Beer: Sugar Alcohol

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11
Q

What is caramelization?

A

Direct Heating of Sugars

Used as colourants and flavourants

Cola Drinks

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12
Q

What is the Maillard browning?

A

Amino Acids + Reducing Sugars

Potato Chips, Roasted Meat, Bread Crust, Roasted Nuts

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13
Q

What is crystallization of sugar?

A

Sugar Cane Juice and evaporation leads to Concentration and when cooled leads to Crystallized Sugar

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14
Q

Sugar is hygroscopic, what does that mean?

A

Sugar has the ability to absorb moisture

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15
Q

What is the hydrolysis of sugar?

A

Breakdown of a disaccharide leads to an inverted sugar

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16
Q

What are the characteristics of inverted sugar?

A

Sweetness? ↑
Water Retention? ↑
Crystallization? ↓

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17
Q

What are the advantages of invertase?

A

Mild Conditions & Specificity

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18
Q

What are examples of inverted sugars?

A

Honey, Candies

Cherry Liquer Chocolate

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19
Q

What sugar has the same sweetness of sucrose?

A

Xylitol

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20
Q

What are alditols?

A

Sugar alcohol

  • non carcinogenic/nutritive
  • used in Candy for Diabetics, Chewing Gums, Hard Candies
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21
Q

What is cellulose?

A

the most abundant carb, a whole bunch of glucoses attached to each other via beta 1-4
-also the structural based of plants

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22
Q

what is starch?

A

polysaccharide is either straight or branched

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23
Q

What are the 2 kinds of starch and how are they linked?

A

Amylose : α (1-4)

Amylopectin: α (1-4) and α (1-6)

24
Q

What re the functions of starch?

A

Thickening Agent

  • Absorb H2O
  • Swelling of Starch Granules
25
What is a starch granule?
Microscopic structure where starch is deposited, differ in shape and size Starch found in layers within a Granule
26
Where is starch found in corn and wheat?
Corn in a circular form Wheat in an X pattern
27
What is the composition of starch?
15-30% Amylose 70-85% Amylopectin
28
How do you modify starch?
Hydrolysis -: Results in formation of smaller fragments of starch known as Dextrin Addition of Phosphate (linkage) -(Provides stability in Frozen Meals upon thawing and prevent syneresis) Pre-gelatinization -: Instant Pudding
29
What is granule solubility like?
Cold water? Reversible Hot water? Irreversible
30
What is the change like in corn starch granules when heating in water?
Granule Swelling | Disruption of organized structure
31
What is retrogradation?
Rearrangement of starch molecules which results in tighter association of molecules
32
What is syneresis?
Expulsion of a liquid from a gel
33
What happens during gelatinization?
Amylose is leached out from granules Bonding of amylose molecules
34
What is waxy starch?
100% amylopectin without amylose **Thickening Agent (Pie filling, Salad dressing) * *No Gel formation - gotten from selective breeding
35
What is high amylose starch used in?
80% Amylose: Used in making Edible Film
36
What does starch hydrolysis lead to?
Viscosity?? ↓ Acid ? No Specificity, Random Fragments Enzyme ? Highly Specific α – amylase ? Hydrolyze main branch of starch: α (1-4) α – (1-6) Glucosidase ? Breaks off the side branch: α (1-6)
37
What is pectin and the linkage?
Structural Unit: α – D – Galacturonic acid α – (1-4) linkage MW = 10 – 40, 000
38
What are other polysaccharides and their functions?
Plant Gums: Guar gum, Locust bean gum Sea Weed Gums: Alginate, Carageenan Functions : Thickening Age
39
What do poly saccharides differ in?
1) Distribution and type of monosaccharide 2) Site of glycosidic linkage 3) Sequence of monosaccharide
40
What are the functional properties of charbs in summary form?
``` Energy Preservative -(act as humectants and↓ aw) Flavour and Colour Sweetness -(Fru > Suc > Gluc > Mal > Lac) Viscosity Control Gelation Dietary bulk Fermentation ```
41
Where do your start counting Cs in a structures?
○ Most oxidized carbon is where you start counting
42
What is the difference between D and L sugars?
if OH is right then its D, left is L ○ Look at the highest number chiral carbon to determine L and D If OH on anomeeric C is down its alpha, up is beta
43
What is an semi acetal?
• Hemi acetal for glucose ring structuree ○ C attached to hydroxyl group and ehter group ○ It would be a reducing sugar. Ebcasue of the hemi a cetal
44
How do you determine if OH will be alpha or beta?
• Ranomdom chance that when sugar ring closes the OH group will be up or down
45
What aree d and l sugars to each other?
mirror images
46
What are the reducing and non reducing sugars?
○ Maltose reducing sugar ○ Lactose iss reducing sugar ○ Sucrose is non reducing sugar
47
How doe sugar act as a humectant challenge?
• They bind free water decreasing water and increasing stability of final product, can keep for longer time, less free water for Mos and chemical rxns
48
What is the most hygroscopic sugar?
Fructose
49
How does sugar hydrolysis of sucrose work?
○ Sucrase/invertase break downs sucrose into glucose and fructose ○ Invert sugars (broken down disaccharide) have higher sweetness, hold more water and crystalization decreases § Pros: don’t need strong heat or acid for hydrolysis, can do it under normal conditions
50
How do you make a sugar alcohol?
• Alditols are sugar alcohols, when treat sugars with reducing agents you convert the aldehyde into an alcohol, rest of molecule remains the same
51
Do alcohol sugars contribute to kcals?
Yes but no cavities because they don't cause bacteria in the mouth to ferment
52
Can humans break down cellulose?
Because Beta 1-4 linkage humans don’t have the enzymes to break it down
53
What is the difference between amylose and amylopectin?
○ Amylose is straight molecule polymer ○ Amylopactin is branched, main branch 1-4, and side branches are 1-6 (both are alpha)
54
What doesn't really contribute to the thickness of products?
Amylose
55
Is pectin digestible?
No | does contribute to thickness and viscosity

Advanced Food Science (12 decks)

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