Lesson 2 - Minor Components

Question 1

organic acids

Answer 1

Impart flabour and tartness
Some used as antimicrobial agents
Adjust pH or acidity of food (acidulants)

Question 2

organic acids examples

Answer 2

Malic acid (apples)
Citric acid (citrus fruits, tomatoes, strawberries)
Tartaric acid (grapes)
Lactic acid (yogurt, cheese, olives, sauerkraut)

Question 3

Determining acidity

Answer 3

Using pH metre
Measure the H+ concentration then converted to pH value
Eg. The more hydrogen ion, the more acidic

or taste it

Question 4

pH

Answer 4

The measure of the acidity
pH ranges from 0 (very acidic) to 7 (neutral) to 14 (very alkaline)
What is the importance of pH in food?
Determines the rate of chemical & enzymatic reactions
Microbial growth/survival in foods
pH value of 4.6 – critical to the Food industry borderline between “Acid & Low-acid food”

Question 5

titratable acidity

Answer 5

measures the total acid concentration

Question 6

active acidity

Answer 6

pH quantifies H+ concentration

Question 7

colours and pigments

Answer 7

Naturally occur in the foods
Extracted from natural or synthetic sources - added to foods

Question 8

Carotenoids

Answer 8

Red, in tomatoes (lycopene)
Orange in carrots (beta carotene)

Question 9

Anthocyanins

Answer 9

Blueberries, cherries, cranberries, plums and red cabbage

Question 10

Chlorophyll

Answer 10

green

Question 11

Aroma & Taste compounds

Answer 11

Aroma and taste profiles food = FLAVOUR
Complex - 100s or 1000s compounds,
Eg. aldehydes, ketones, acids, alcohols, fatty acids
Aroma: volatile compounds
Taste: non-volatile

Question 12

Vitamins and Minerals

Answer 12

No effect on flavour, colour, texture of food (in the amount appeared in food)
Low amounts in the diet - maintain health

Question 13

Water soluble vitamins

Answer 13

Vitamins C, B complex, folic acid

Question 14

Fat soluble vitamins

Answer 14

Vitamins A, D, E, K