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F & F > Topic 2 > Flashcards

Topic 2 Flashcards

1
Q

carb forms include

A

starch
sugar
fliber
glycogen

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2
Q

carbs contain what elements?

A

H, C & O

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3
Q

how are carbs formed

A

photosynthesis

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4
Q

food sources of carbs include:

A

o Cereal grains & flours, Ex: wheat, rye, corn & rice

o Legumes, Ex: peas, beans & lentils

o Starchy roots , Ex: potatoes, yam & cassava

o Fruits, Ex: orange, apple & banana

o Sugars, Ex: Honey, jam & molasses

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5
Q

how are carbs classified?

A

number of basic sugar molecules

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6
Q

monosaccharide

A

simple sugar

Fructose, galactose, glucose

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7
Q

disaccharide

A

simple sugar

Maltose (malt sugar), sucrose (table sugar), lactose (milk)

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8
Q

Oligosaccharide

A

simple sugars

3-10 units

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9
Q

polysaccharides

A

complex sugars

many units

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10
Q

which carbs are simple sugars

A

mono

di

oligo

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11
Q

what sugar isn’t considered a simple sugar?

A

polysaccharides

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12
Q

monosaccharide sugar units consist of:

A

hexose & pentose

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13
Q

hexose

A

6C, sugars such as: glucose, mannose, fructose & galactose

Building blocks of polysaccharides

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14
Q

pentose

A

5C, such as: ribose, xylose & arabinose

Building blocks of fibers & gums

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15
Q

how do glucose & galactose differ?

A

positioning of the H-OH bond on the

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16
Q

what is the most abundant sugar in the world?

A

glucose

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17
Q

glucose food source

A

fruits, plant juices & honey

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18
Q

what form of sugar circulates in the blood?

A

glucose

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19
Q

what are the 3 products of glucose?

A

E

water

CO2

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20
Q

what is the storage form of glucose & where is it located?

A

glycogen

liver & muscles

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21
Q

what is the sweetest sugar?

A

fructose

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22
Q

solubility of fructose? & how does that influence its baking use?

A

very soluble & doesn’t crystallize easily –> not good for making candies

it reduces the freezing point too much thus not an ideal sugar to be used in frozen desserts

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23
Q

how is HFCS made?

A

glucose is changed to fructose by adding glucose isomerase

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24
Q

glucose isomerase

A

breaks down fructose & changes the isomer of glucose

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25
Q

fructose causes ___ times more cell damage than glucose

A

7

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26
Q

fructose is only metabolized by what organ? & what does it lead to the production of?

A

liver

uric acid –> oxidative damage

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27
Q

sucrose contains how much fructose?

A

50%

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28
Q

HFC-42 contains how much fructose?

A

42%

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29
Q

galactose

A

glucose - galactose

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30
Q

galactose is found where?

A

not free form in foods, fermented in milk where lactose is hydrolyzed into galactose & glucose

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31
Q

disccharides occur from what rxn?

A

condensation

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32
Q

common disaccharides include

A

sucrose (cane/beet sugar)

maltose (corn syrup)

lactose (milk sugar)

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33
Q

what sugar unit is accessible to absorption in the blood stream?

A

monosaccharide

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34
Q

hydrolysis

A

a water molecule enters the region of the functional group of a larger molecule & splits

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35
Q

what happens if disaccharides aren’t digested?

A

lead to gas production in the lower gut causing flatulence & abdominal cramps or discomfort

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36
Q

lactose intolerance

A

pancreas doesn’t produce lactase

if not enough lactose isn’t broken down by bacteria then it leads to abdominal pain

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37
Q

sucrose food source

A

table sugar

extracted from sugar cane & sugar beets

present in fruits, honey & vegetables

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38
Q

sucrose composition

A

glucose & fructose

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39
Q

highly concentrated sucrose solutions act as

A

preservatives & cryoprotectants

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40
Q

cryoprotectants

A

Protects fluid from freezing by lowering the freezing point (lower the temperature at which the liquid would freeze)

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41
Q

lactose food source

A

milk & milk products

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42
Q

lactose composition

A

glucose & galactose

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43
Q

maltose composition

A

2 glucose molecules

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44
Q

maltose food source

A

malt sugar

gaunt in germinating grain & corn syrup

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45
Q

what product is used for hydrolysis in malting & how is it made?

A

alpha-amylase

made by bacteria

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46
Q

reducing sugar

A

a sugar capable of acting as a reducing agent b/c it has a free aldehyde or ketone grp

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47
Q

reducing sugars include:

A 
all monosaccharides
some disaccharides (not sucrose), oligosaccharides  polysaccharides
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48
Q

is sucrose a reducing sugar?

A

no

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49
Q

Dextrose (glucose) equivalent

A

a measure for the amount of reducing sugars present in a food/solution

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50
Q

when do we use Dextrose (glucose) equivalent

A

making corn syrup to determine its sweetness

determine the level of degradation of starch

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51
Q

increase reducing sugar = ___ hydrolysis = ___ glucose

A

more & more

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52
Q

why is glucose aded to a food?

A

for its functional properties

sweetness is then adjusted with alternative sweetness

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53
Q

sucrose 10% sol’n sweetness

A

100

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54
Q

Glucose syrup 62 DE sweetness

A

59

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55
Q

Glucose syrup 42 DE sweetness

A

41

56
Q

HFCS (42% fructose) sweetness

A

100

57
Q

milliard rxn

A

browning occurs above 150C due to formation of pigments called melanoidins

reduction sugar & AA (no enzyme, no heat)

58
Q

what needs to occur for there to be non-enzymatic browning?

A

reducing end of reducing sugar & an AA must be present

59
Q

what are the steps in the milliard rxn?

A
  1. Condensation: reducing sugars + AA glycosamine
    1. Rearrangement:
      Glycosamine Amadori compounds (colourless) –> pyrazines
    2. Polymerization: colourless compounds –> brown melanoidins (leads to brown colour & responsible for flavours)
60
Q

why can you smell a bakery?

A

free AAs react at higher action with reducing sugars

61
Q

caramelization

A

non-enzymatic, formation of a pigment called caramelin produced due to heat treatment (generally over 160C, diff sugars caramelize at diff temperatures)

62
Q

what inhibits starch gelatinization?

A

sugars

63
Q

hygroscopic

A

ability to attract water

sugars

64
Q

why are sugars desirable in food preservation?

A

sugars absorb more water leaving less available for bacteria

65
Q

inversion & what is the result

A

hydrolysis of sucrose into its component monosaccharides, achieved by enzyme invertase

sweeter than its original sugar

66
Q

crystallization

A

the more complex the mix, the slower will be the tendency for crystallization to occur

67
Q

what happens to low DE sugars with the onset of crystallization?

A

decay b/c their structures are more complex

68
Q

what are the steps of crystallization?

A

At room temp, about 2 parts sucrose can be dissolved in one part 1 water concentrated solution of ~ 67%

The solution is cooled without agitation, it becomes supersaturated 

    	Clear, hard boiled sweets 
            Crystals will form & sugar will start to separate

Upon further cooling, especially with agitation, the sucrose crystallizes 
     	Fudges 
     	Agitation = forms small crystals
69
Q

what speeds up crystallization in a supersaturated sol’n?

A

Sucrose molecule

70
Q

seed crystal

A

is a surface that sucrose molecules can begin to attach to themselves to, it could even be a few sucrose molecules stuck together, a piece of dust or even an air bubble

71
Q

oligosaccharides composition

A

10 or fewer monosccarhides

72
Q

oligosaccharides include:

A

raffinose & stachyose found in dried beans

cause gas in humans if bacteria don’t digest it

73
Q

solubility of oligosaccharides

A

water soluble,le

74
Q

polysaccharides

A

up to several hundred thousand monosaccharides

75
Q

homopolysaccharides & exs of

A

polysaccharide composed of the same monosaccharides

starch, cellulose

76
Q

heteropolysaccharides & exs of

A

composed of 2 or more types of monosaccharides

hectin, hemicellulose

77
Q

what are the 3 kinds of polysaccharides?

A

starch
fibers
glycogen

78
Q

starch (homoglucan)

A

basic storage unit in plants (seeds, roots & tubers), consist of glucose molecules

79
Q

what are the 2 kinds of starch molecules

A

amylose

amylopectin

80
Q

what is the bond in starch molecules

A

alpha amylose

81
Q

a waxy starch contains how much amylose?

A

0-5%

82
Q

normal starch contains:

A

25% amylose & 75% amylopectin

83
Q

what happen to starch granules when they are heated in water?

A

gelatinize

84
Q

high amylose corn syrup contains how much amylose?

A

65%

85
Q

what are some starches that only contain amylopectin?

A

waxy corn

waxy barley

waxy rice

86
Q

which starch molecule gelatinizes better?

A

amylopectin

87
Q

starch gelatinization

A

swelling of starch granules when in heated in water

88
Q

what is the movement of starch granules during gelatinization?

A

Amylose will begin to move out of the granule & amylopectin remains in the granule

When you cool it down, amylose will start h-bonds with water & amylose molecules creates a network trapping water & solidifies (gel)

89
Q

gelation

A

formation of a rigid thick structure (starch gel) when cooled

90
Q

pasting

A

when the amylopectin moves out creating a sticky mixture

91
Q

retrogradation

A

recrystallization of amylose during storage

92
Q

syneresis

A

leakage of water from the gel

93
Q

what creates a thick paste?

A

Amylopectin only –> will gelatinize (swelling) quickly but gel will not form b/c there is no amylose & will remain as a thick paste

Gel occurs b/w the h-bonds b/w amylose & water

More amylose = stronger the gel
94
Q

how does granule size influence water movement?

A

Larger the granule = the faster the water gets into the granule –> not as compact, more space for water retention

will retrograde faster

95
Q

what are the factors effecting gelatinization?

A

amount of water

temp

duration of cooking

shear

acidity

sugar

rate of cooling

amylose: amylopectin ratio

96
Q

starch dextrinization

A

heating the starch leads to dextrinization

97
Q

dextrin

A

sweeter & mobile, broken starch molecules & become brown etc.

98
Q

RS1

A

Inaccessible to enzymes

Due to high compaction that enzymes are unable to penetrate will not convert to glucose & cannot absorb into blood therefore, becoming excreted

Can be considered a fiber

99
Q

RS2

A

ungelatinized

Digestive system will be unable to break down (why we cook starch foods before we cook it)

100
Q

RS3

A

retrograded

Gelatinization start to weep , form crystals which are resistant

101
Q

RS4

A

chemically modified

102
Q

glycogen

A

storage form of glucose in animals

103
Q

what happens to surplus glucose?

A

converted to fat or glycogen

104
Q

dietary fiber is a mix of

A 
o	Cellulose 
o	Hemicellulose 
o	Beta-glucans 
o	Pectins
o	Gums
105
Q

fibres found in the cell walls of vegetables, fruits & seeds & provide what to food:

A

o Physical compactness
o Crispness
o Good mouthfeel

106
Q

vegetable gums with no structural role provide what to food

A

thickening
viscosity
adhesiveness
gel forming

107
Q

what is finer nutrient for?

A

bowel health
healthy wt
healthy heart

108
Q

how many finer sources should be chosen a day

A

1-2 high finer sources

5-7 moderate fiber sources

109
Q

insoluble fibers include

A

hemicelluloses provide body roughage

110
Q

soluble fibers include

A

ex: pectin & gums best for inhibiting cholesterol absorption

111
Q

what are the types of fibres ?

A

cellulose

hemicellulose

beta-glucans

pectic substances

vegetable gums/hydrocolloids

inulin

112
Q

cellulose

A

homopolysaccharide

glucose units linked with beta bonds to form a linear chain

113
Q

what are modified cellulose products? & why are they modified?

A

methyl cellulose & carboxymethyl cellulose

more soluble & more useful for thickening, gelling & providing bulk in low cal products

114
Q

hemicellulose

A

belong to heterogenous polysaccharides

supporting material in cell walls

115
Q

which finer is hydrolyzed in the large intestine by bacteria?

A

hemicellulose

116
Q

what are the monosaccharide building blocks of hemicellulose?

A

glucose, xylose, arabinose, mannose

117
Q

which fiber is used in films & gels in packaging & food?

A

hemicellulose

118
Q

what finer is retardant in staling of bread?

A

hemicellulose

119
Q

beta - glucans

A

glucose units linked with beta bonds

less linear than cellulose & more water soluble

120
Q

what are food sources of beta-glucan? & what effect does it have?

A

oats & barley

lower blood cholesterol when consumed in adequate amounts with a diet low in saturated fats

121
Q

pectic source

A

found in cell walls & cell space of plants, aid in cementing plant cells together

122
Q

how much beta-glucan is in oats?

A

0.75g beta-glucan/serving

123
Q

what are the building blocks for pectic substances?

A

galactruonic acid (derivative of galactose)

124
Q

what fibre is responsible for forming gels?

A

pectin

125
Q

how is pectin produced commercially?

A

apple cores (poor quality) & citrus peels (better quality)

126
Q

food source of pectin

A

fruits

127
Q

Factors affecting gelling of pectin

A

pH
Sugar
Ca ions
Type of pectic substances

128
Q

vegetable gums/hyrdocolloids

A

long chain polysaccharides

129
Q

building blocks of vegetable gums/hyrdocolloids

A

hexose & pentose sugars

130
Q

what increases the growth of bifibacteria?

A

vegetable gums/hyrdocolloids

131
Q

what are the effects of bifibacteria?

A

Produces nutrients such as B-grp vitamins & folic acid

Produces digestive enzymes

Reduces food intolerance

Improves nutrient management

Reduces liver toxins, ex: blood amines & ammonia

Competitive elimination of pathogenic microbes

132
Q

what is the result of Vegetable gums/hydrocolloids

dissolved in water?

A

thickening or texture building effect

133
Q

when are Vegetable gums/hydrocolloids used in the food industry?

A

ice cream, low cal salad dressings, low fat foods

134
Q

what are the food sources of Vegetable gums/hydrocolloids?

A

Seaweed extracts: agar, alginate, carracgeenan

Plant seed gums: locust bean gum, guar gum

Plant exudates: gum Arabic, gum tragacanth

Microbial gums: xanthan gum, dextran

135
Q

inulin

A

natural plant extract composed of linear fructose chains with mostly one terminal glucose unit, is prebiotic

F & F (8 decks)

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