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Food Science 110 > Part #1 > Flashcards

Part #1 Flashcards

(39 cards)

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1
Q

How many calories are in one gram of fat, protein and carbohydrates?

A
  • Fat 9kcal/g
  • Protein 4kcal/g
  • Carbohydrates 4kcal/g
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2
Q

What is food loss?

A

The decrease in the quantity or quality of food resulting from decisions and actions by food suppliers in the chain. Excluding retailers, food services providers and consumers.

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3
Q

What is food waste?

A

The the decrease in quantity or quality of food resulting from decisions and actions by retailers, food service providers and consumers.

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4
Q

What is the standardization of butter vs dairy spread?

A
  • Butter min 80% milk fat

- Dairy spread min 39% milk fat

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5
Q

What is the physical state of fats and oils at room temperature?

A

Fat solid and oil liquid

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6
Q

What is a Triacylglycerol (TAG)?

A

Three fatty acids esterified with three hydroxyl groups of glycerol

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7
Q

Where are there trans fatty acids?

A

Animal fat and when vegetable oil undergoes hydrogenation.

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8
Q

What is the industrial production of vegetable oil include?

A

Extraction of crude oil
- Pressing
- Solvent extraction
Refining of crude oil
- Removal of phospholipids (degumming)
- Removal of free fatty acids (alkali neutralization)
- Removal of undesirable colorants (bleaching)
- Removal of undesirable odors (deodorizing)

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9
Q

What is the acid value of lipids?

A

Free fatty acid content

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10
Q

What is the Iodine value of lipids?

A

Degree of unsaturation (Based on the ability of unsaturated C-C bonds to react with iodine. Expressed as number of iodine (g) absorbed by 100g of oil).

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11
Q

What is the smoke point of lipids?

A

Oil stability during frying (Temperature at which a fat or oil produces visible smoke)

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12
Q

What causes lipid oxidation?

A
  • Sunlight and temperature
  • Polyunsaturated > Monounsaturated > Saturated
  • Generation of free radicals by contact with oxygen
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13
Q

What is hydrogenation of fats and oils?

A

Reaction of vegetable oil with hydrogen at elevated temperature and pressure in the presence of catalyst (Conversation of unsaturated fats into saturated fats).

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14
Q

What are good trans fats?

A

CLAs have the highest concentration present in dairy products and fats in the meats of lamb, veal calves, and cattle.

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15
Q

What is the relationship between fatty acids and melting point?

A

The longer and more saturated makes for a higher melting point with saturation being more important.

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16
Q

What does glucose isomerase do?

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A

Converts Glucose to fructose (Basis of high fructose corn syrup).

17
Q

What is the order of sweetness index?

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A

Sucralose > Fructose > Sucrose > Glucose > Galactose > Lactose

18
Q

What are the two levels of High Fructose Corn Syrup?

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A
  • HFCS 55 (Soft Drinks)
    -HFCS 42 (Foods)
    The number represents the percentage of fructose and the rest is glucose.
19
Q

What are reducing sugars?

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A

Sugars that contain free aldehyde or ketone groups. They act as reducing agents.

20
Q

What is Maillard browning?

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A

Reaction between reducing carbohydrates and amino acids/proteins.

21
Q

What is caramelization?

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A

Reaction between carbohydrates in the presence of heat to produce brown pigments and flavor.

22
Q

How does carbohydrates absorb water?

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A

They form hydrogen bonds with water molecules. This is reduction in water activity as there is less free water.

23
Q

Where is xanthan gum from?

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A

Microorganisms

24
Q

Where is algins and carrageenans from?

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A

Seaweed extracts

25
What is starch made of?
Two polymers Amylose (Linear chain of glucose units, contributes to gelling characteristics to cooked and cooled starch mixtures) and Amylopectin (Branched chain, contributes to thickening properties when a starch mixture is cooked with water but no gelling).
26
Is starch granules soluble in water?
No they can only be dispersed in room temperature water. Thickening power of starch is observed only when the slurry of granules is heated.
27
Describe the starch gelatinization process.
1) Starch is heated in water and the granules absorb water and swell. Viscosity of the mixture increases. 2) Continual heating of starch-water mixtures leads to disruption of granule structure. Viscosity of the mixture decreases. 3) upon cooling the resulting starch paste can form gel. Due to re-association of starch molecules.
28
What is the pimento strips in olives made of?
Red chili puree and alginates
29
What is so special about the amino acid Cysteine?
It contains a thiol group which can form disulfide bonds.
30
What is so special about Lysine?
Contain an amino group in the ide chain that is extremely reactive. Milk proteins rich in lysine tend to brown more quickly than other proteins.
31
What is the importance of isoelectric point in food?
- They can no longer stay in aqueous solution (aggregates)
32
What is Aspartame?
A synthetic peptide used as sweetener. Must be avoided by people with the genetic condition phenylketonuria.
33
What is Aspartame?
A synthetic peptide used as sweetener. Must be avoided by people with the genetic condition phenylketonuria.
34
What is the difference between bound water and capillary water?
Bound water has little to no mobility and does not freeze at 0C. Capillary water is is in pores and capillaries within food matrices.
35
What is water activity?
The measure of the availability of water molecules to enter into microbial, enzymatic and chemical reactions. - Bound water is unavailable for reactions - Capillary water is somewhat available for chemical reaction - Free water is available for chemical reactions
36
What is the formuala for water activity?
aw = p/po - p = vapour pressure of the food - po = vapour pressure of pure water at the same temperature (aw ranges from 0.00 no free water to 1.00 all free water)
37
How do you reduce interfacial tension in emulsions?
Use a type of molecule called surfactants/emulsifiers which can lower the interfacial tension. (Has both hydrophobic and hydrophilic tails).
38
What are polymeric emulsifiers?
Different proteins can unfold to different extents at the surface
39
How do you increase emulsion stabilization?
- Increasing viscosity

Food Science 110 (4 decks)

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