Flashcards in Unit 2 Nutritional, Physical, Chemical And Sensory Properties Of Food Deck (21)
What is oxidation?
Exposure to air causing loss of vitamins C in fruits and vegetables
What is rancidity?
Unpleasant flavours which develop in fats when they are exposed to oxygen
What are enzymes?
Molecules in food which cause ripening or change the structure
What are the guidelines for preventing nutrient loss?
Buy veg and fruit frequently - use as soon as possible for max vitamin C
Buy local produce - traveled less
Store veg in fridge
Prepare just before cooking
Quick cooking methods conserve nutrients
What is denaturation?
Change in chemical structure of proteins during heating
What is coagulation?
Setting of proteins during heating
What is Gelatinisation?
Thickening of starch when moist heat is applied
What is dextrinisation?
Browning of starch when dry heat is applied
What is caramelisation?
Browning of sugar when dry heat is applied
What speeds up coagulation?
Acids and alkalis can be used as ............ With starches
What are the sensory properties of food?
What is at extractive?
Savoury flavours that develop in meat as it cooks
What are the rules for carrying out Tate test?
At least 4 people
What are food additives?
Natural or chemical substance added to food to improve quality
What are additives used for?
To improve shelf life
To improve the flavour, texture, appearance, colour and smell
To improve the consistency of food
To increase nutritional value
What are registered additives that can be used in the EU called?
What are permitted additives?
Tested by the food standards agency before being approved for use by food manufacturers
What are novel foods?
Foods which are manufactured from ingredients not normally used for foods
What are the advantages of additives?
Keeps for food longer
Prevent mould growth
To colour foods
Increase nutritional value