Unit 5 Flashcards
(96 cards)
1
Q
3 groups of fats
A
triglycerides
phospholipids
sterols
2
Q
What is the most common form of fat
A
triglycerides
3
Q
True or false: each species makes its own characteristic type of triglyceride
A
True
4
Q
True or false: fats in the diet can affect the type of triglyceride made
A
True
5
Q
Fatty acids are classified by (2)
A
Chain length
degree of saturation (double bonds)
6
Q
FA lengths:
short =
medium =
long =
A
2-4
6-10
12+
7
Q
(shorter/longer) chain FA tend to be softer and melt easier
A
shorter
8
Q
True or false: most fatty acids have an odd number of carbon atoms
A
false
9
Q
Higher saturation in FA means more or less H atoms attached?
A
more
10
Q
the more unsaturated the fat, the more (liquid/solid) it tends to be at room temp
A
liquid
11
Q
Vegetable and fish oils are rich in (mono/poly) unsaturated FA
A
poly
12
Q
tropical oils (coconut) are (low/high) in unsaturated FA but (low/high) in saturated FA
A
low in unsaturated
high in saturated
13
Q
Are plant or animal fats generally more saturated
A
Animal
14
Q
Butyric acid is found in what
A
Butter
15
Q
Stearic acid is found in what
A
Beef
16
Q
Palmitic acid is found in what
A
palm oil and cocoa butter
17
Q
Number of carbon atoms in: Butyric acid Palmitic acid Stearic acid Oleic acid Linoleic acid Linolenic acid
A
4 16 18 18 18 18
18
Q
Number of double bonds in: Butyric acid Palmitic acid Stearic acid Oleic acid Linoleic acid Linolenic acid
A
0 0 0 1 2 3
19
Q
Oleic acid is found in what types of oil
A
Olive and canola
20
Q
Linoleic acid is found in what types of oil
A
canola and soybean
21
Q
Linolenic acid is found in what types of oil
A
soybean and hempseed
22
Q
True or false: unsaturated FA are always in cis form
A
false, can be cis or trans
23
Q
What has a higher melting point, cis or trans FA
A
trans
24
Q
True or false: Trans FA are man made
A
false, can be found naturally in meats and milk
25
What process creates trans FA
hydrogenation
26
What is hydrogenation
hydrogen is added to unsaturated FA
27
True or false: points of unsaturation are more vulnerable to oxidation
True
28
Oxidation of fats causes ____
rancidity
29
True or false: once hydrogenated, unsaturated FA lose their health benefits
True
30
True or false: Hydrogenation does not affect vitamins
False
31
What is the structural difference between triglycerides and phospholipids
triglycerides have 3 FA chains
| phospholipids have 2 FA chains
32
What molecule on the phospholipid structure makes it soluble in water
phosphorus
33
phospholipids are emulsifiers, meaning ___
they keep fats dispersed in water (i.e. mixed together)
34
Lecithin is a _____ found in what food
phospholipid
| egg yolk
35
What are sterols
large molecules made of interconnecting rings of carbon atoms with organic side chains (C,H,O)
36
Cholesterol is an example of a _____
sterol
37
The raw material in bile is ___
cholesterol
38
Cholesterol is important for ____ digestion
fat
39
The major part of plaques in arteries is what molecule
cholesterol
40
Is cholesterol an essential or non-essential nutrient
non-essential
41
Instead of cholesterol, plants make what sterol
phytosterols
42
True or false: Phytosterols interfere with the absorption of cholesterol
True
43
Vitamin D is an example of a _____
sterol
44
Cholesterol is a precursor for _____
sex and stress hormones
45
What is the winterization of fats
a process to produce salad oils that do not crystallize at cold temps
46
How does winterization of fats work
lower oil temp until triglycerides start to crystallize, and then filter them off. Whats left will be those with lower melting points
47
What 3 factors increase chances of rancidity
heat
oxygen
light
48
What is more susceptible to rancidity, unsaturated or saturated fats
unsaturated
49
name 3 foods that easily go rancid
nuts
wheat germ
whole wheat flour
50
what are the 2 types of rancidity
1. Oxidative rancidity
| 2. Hydrolytic rancidity
51
Oxidative rancidity occurs most in ___
unsaturated FA
52
oxidative rancidity involves formation of ____
Hydroperoxide
53
Oxidative damage can be slowed by the use of ____
antioxidants
54
Hydrolytic rancidity involves addition of ___
water and enzyme activity
55
Hydrolytic rancidity involves formation of ____ and ____
glycerol and free short chain FA
56
What is a catalyst for hydrolytic rancidity
heat
57
What are fat replacers
ingredients that replace some or all of the functions of fat and may or may not provide energy
58
What are artificial fats
zero-energy fat replacers (resistant to digestion)
59
carbohydrate based fat replacers provide similar ____ to fats but do not ____ like fats
mouthfeel
| taste
60
True or false: carbohydrate fat replacers cannot be used in frying
True
61
Protein based fat replacers are blended with ___ to form gels
gums
62
protein based fat replacers are often used in what type of foods
frozen and refrigerated dairy products
63
True or false: protein fat replacers cannot be used in frying
True
64
fat based fat replacers are made with fewer _____
carbon molecules (i.e. shorter FA chains)
65
long chain FA + sucrose =
sucrose polyester
66
Linoleic acid, linolenic acid are which types of FA
linoleic acid = omega 6 FA
| linolenic acid = omega 3 FA
67
What are the only essential FA
linoleic and linolenic acid
68
What are eicosanoids, what are they made from?
biologically active compounds that regulate body functions
| essential FAs
69
Foods containing omega 6 FA
veggie oils, nuts, seeds, whole grains
70
Foods containing omega 3 FA
flax, canola, fish
71
Should you consume more omega 3 or 6 FA?
omega 3
72
What are the 3 main types of omega 3 FA and where are they from?
ALA - plants
EPA - fish
DHA - fish
73
True or false: Fish found in fast food and frozen products tend to be species with lower DHA/EPA content
True
74
Fish oils tend to have high concentrations of which vitamins
A and D
75
What is the difference between regular and conjugated linoleic acid
```
regular = 2 double bonds separated by 2 single bonds
conjugated = 2 double bonds separated by 1 single bond
```
76
In what foods is CLA found
animal products such as milk and meat
77
Which animals contain more CLA:
| cows, chicken, turkey, sheep, pork
cows and sheep
78
What elements make up protein
C, H, O, N
79
Electric charge of an amino acid is determined by ___
the side chain
80
Globular amino acids are (soluble/insoluble) in water
soluble
81
Fibrous amino acids are (soluble/insoluble) in water
insoluble
82
explain the following stages of protein structure:
- primary
- secondary
- tertiary
- quaternary
```
primary = linear sequence of amino acids
secondary = alpha helix or beta sheet
tertiary = 3D shape, folded
quaternary = globular proteins (multiple proteins)
```
83
True or false: plant based proteins are higher quality than meat proteins
false
84
True or false: legume proteins are more easily digested than plant/grain proteins
true
85
What cooking method most improves and hinders protein digestibility
wet heat improves
| broiling (dry heat) hinders
86
what is protein complementation
combining 2+ plant sources to provide a more complete array of amino acids
87
The more charged the AA, the greater the ____ capacity
hydration
88
what are food foams
gas dispersed within a liquid
89
bromeliad and papain are enzymes used for ___
meat tenderizer
90
rennin or chymosin are enzymes used for ___
clotting of milk
91
3 methods to prevent browning
denature the enzyme with heat
cover to protect from O
adding ascorbic acid (vitamin C)
92
what are the 2 forms of non-enzymatic browning
Caramelization
| Maillard reaction
93
What is the beginning and end stage of caramelization
dehydration
| polymerization
94
What is the average temp needed for caramelization
200 degrees
95
The darker the caramel, the less/more sweet it is
less
96
What is the maillard reaction
reaction between the carbonyl group of carbs and the amine group of proteins at high temp
