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Foods Facts And Fallacies > Unit 4 > Flashcards

Unit 4 Flashcards

1
Q

What is water activity (aw)

A

the amount of free water in a food vs bound water

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2
Q

True or false: Water activity is the same thing as the moisture content

A

false

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3
Q

Foods with higher or lower water activity are at risk for microbial spoilage

A

higher

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4
Q

The presence of _____ determines water hardness

A

mineral salts

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5
Q

What is temporarily hard water

A

contains bicarbonate salts

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6
Q

what is permanently hard water

A

contains calcium and magnesium sulfates

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7
Q

How do you temporarily and permanently hard water

A 
temporary = boiling
permanent = exchanging sodium ions for the Ca and Mg
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8
Q

Is hard water acidic or alkaline

A

alkaline

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9
Q

Fluoride is important for ____

A

teeth and bone formation

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10
Q

Chlorine and ozone is added to water to ___

A

kill microorganisms

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11
Q

Why would nitrates be found in water

A

from fertilizer, manure, or sewage

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12
Q

Why would lead be found in water

A

from old lead pipes

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13
Q

Why would organic chemicals be found in water

A

pesticide contamination

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14
Q

2 examples of molecules that water is a solvent for

A 
flavour molecules (tea)
sugars (juice, syrup)
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15
Q

____ is an example of water being used as a vehicle for heat transfer

A

Boiling

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16
Q

(hexose/pentose) sugars such as glucose, mannose, fructose, and galactose are the building blocks of (starches/ fibers+gums)

A

hexose

starches

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17
Q

(hexose/pentose) sugars such as ribose, xylose, and arabinose are the building blocks of (starches/ fibers+gums)

A

pentose

fibers + gums

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18
Q

What is the most abundant sugar

A

Glucose

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19
Q

____ is the form of sugar that circulates the bloodstream

A

Glucose

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20
Q

3 products of glucose

A

Energy
Water
Carbon dioxide

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21
Q

glucose is widely used in what industry

A

baking

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22
Q

What is the sweetest sugar

A

Fructose

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23
Q

True or false: fructose easily crystallizes

A

false, it is very soluble

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24
Q

True or false: Galactose is not normally found in its free form in foods

A

true

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25
What is the basic unit of vegetable gums
galactose
26
Glucose + fructose =
sucrose
27
glucose + glucose =
maltose
28
glucose + galactose =
lactose
29
table sugar is referring to ____
sucrose
30
sucrose is extracted from ____
sugar cane + sugar beats
31
maltose is a product of ____ hydrolysis
starch
32
raffinose and stachose are examples of ____
oligosaccharides
33
raffinose and stachose are found in _____
dried beans
34
what is the difference between homo-polysaccharides and heterosexual-polysaccharides
``` homo = same type of monosaccharide hetero = 2+ types of monosaccharide ```
35
True or false: polysaccharides must be branched chains
False: can be straight chains or branched
36
True or false: starch is water soluble
False
37
amylose and amylopectin are both _____ molecules
starch
38
what is the difference between amylose and amylopectin
``` amylose = linear amylopectin = branched ```
39
Is starch composed of either just amylose or amylopectin, or a mixture of the two?
a mixture
40
Is starch made of more amylose or amylopectin
amylopectin
41
what is gelatinization
the swelling of starch granules when heated in water
42
What are dextrins
polysaccharides that are derived from starch
43
How are dextrins produced
starch is broken down by enzymes, acid, or dry heat
44
what type of polysaccharide can be used as a fat replacer in food
Dextrins
45
What is the difference between starch and glycogen
``` starch = plant storage of glucose glycogen = animal storage of glucose ```
46
True or false: Glycogen chains are longer and more branched than starch
True
47
True or false: Glycogen is rapidly degraded upon the animals death
True
48
Surplus glucose in the body is converted to either ____ or _____
fat or glycogen
49
Glycogen is temporarily stored where (2)
liver and muscles
50
What are the 2 types of plant fibre
soluble fibre and insoluble fibre
51
what type of fibre forms a gel-like solution, what type swells?
``` soluble = gel insoluble = swells ```
52
Is cellulose a homoglucan or a heteroglucan
homo
53
is hemicellulose a homoglucan or a heteroglucan
hetero
54
is beta-glucan a homoglucan or a heteroglucan
hoo
55
what is the most abundant type of fibre
cellulose
56
what type of fibre is used to improve the water binding of flour
hemicellulose
57
Are beta-glucans more or less water soluble than cellulose
more
58
Oats and barley are rich in what type of fibre
beta-glucans
59
what type of fibre traps cholesterol in the body
beta-glucans
60
what type of fibre slows starch digestion and glucose absorption
beta-glucans
61
what type of fibre is found both in cell walls and the space between plant cells
Pectins
62
Galacturonic acid is the building block of what type of fibre
Pectins
63
5 types of vegetable gums
1. seaweed extracts 2. plant seed gum 3. plant exudates 4. microbial gums 5. modified cellulose
64
3 parts of a wheat kernel
bran germ endosperm
65
Wheat bran properties
high in vitamins, minerals, and fibre
66
Wheat germ properties
high in vitamins and fat
67
Wheat endosperm properties
high in carbohydrates
68
Flour is made of what part of the wheat kernel
endosperm
69
Semolina is derived from ____
Durum wheat
70
5 ingredients of beer
1. cereal grains 2. saccharomyces yeast 3. carbon dioxide 4. hops 5. water
71
What do hops do in beer
intensify flavour and colour
72
beer mash =
cereals + water
73
beer wort =
liquid portion of the mash
74
beer wort is high in ____
fermentable sugars
75
10 steps in making beer
1. make mash 2. extract wort, move to kettle 3. wort + hops, settle 4. wort is filtered through hops 5. cool wort, + yeast 6. fermentation for 9 days 7. Chill beer, filter to remove yeast 8. storage in tanks (months) to develop flavour 9. + CO2 during storage 10. final filtration, bottled
76
What are prebiotics
indigestible dietary carbs that stimulate growth of probiotics
77
Fructo-oligosaccharides are used as food by which bacteria (3)
1. Faecium 2. Acidophilus 3. Bifidus
78
What is inulin
A plant extract composed of linear fructose changes with 1 terminal glucose
79
What is the only place inulin can be digested in humans and how
large intestine | via anaerobic fermentation by bacteria
80
Calorie content of inulin
1.5 calories /gram
81
True or false: excess inulin is excreted in the stool
false
82
Inulin can be used in low fat foods to provide what texture
creamy
83
3 other carb prebiotics
oligofructose lactulose beta-glucans

Foods Facts And Fallacies (5 decks)

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