Nutrition 1362 FINAL
what are some health recommendations?
30-35% of kcals (10% from sat fat); low sat and trans fat, high monosat fat, moderate polyunsat fat intake and omega-3's from fish, plant sources
what is the primarily kcals for sugar?
4 kcal/g
what is neotame?
8000x sweeter, similar to aspartame but not digested
what is xylitol?
<2 kcal/g, tooth friendly
what is mannitol?
>20g
what vitamins are in margarine?
A&D
what does solubility influence for sugar?
influences mouthfeel, texture
what are fat substitutes?
ingredients that mimic one or more of the roles of fat in a food; and classified into three categories based on their nutrient source: carb, proteins and fat based fat replacers
what is the preservation for sugar?
inhibits growth of microorganisms
what is the nutritive value for blackstrap molasses?
iron 1.2 mg/t; calcium 58.5 mg/t
what is the history of sugarcane?
is grown primarily in the tropics and subtropics; in us it is grown commercially in Florida, Louisiana, Texas and Hawaii
what is tagatose?
isomer of fructose, pre-biotic
what is suet?
kidney fat
what is lactose?
least sweet, disaccharide of glucose and galactose, usually from whey
what are emulsifiers for margarine?
lecithin
Is more or less best for cooking with fats/oils?
less is best
what is fructose?
levulose; found in fruits and honey, sweetest, does raise blood glucose levels; monosaccharide
what are essential fatty acids? and how much is required?
linoleic and linolenic; 3-5 g/d
what are oils?
liquid at room temperature; typically from plants
what is browning of sugar?
maillard reaction : sugar and protein
what is buttermilk?
remaining liquid from butter
what is crystallized in honey?
resolublize in hot water or microwave
what are nuts?
seeds covered by a hard shell; from trees (except peanuts); 80% fat content and high in unsaturated fats except coconut (PUFAs, omega 3)
what are fats?
solid at room temperature; typically from animals, except coconut, cocoa palm and palm kernel; and hydrogenated plant oils
what is sucralose?
splenda; made from sucrose and can be used in cooking
what is expeller pressed?
squeezed at high pressure, some heat produced with resulting degradation
what has low nutrient density?
sugar
what are the sources of sugar?
sugar cane or beets, honey, maple trees, milk, dates, coconut, agave
what are sugar syrups?
corn, honey, molasses, maple and invert sugar
what are examples of crystallization?
crystalline fudge, fondant, icing
what is the european style used to make butter?
cultured, fermented cream, tangy, 81-86% milk fat
where is the storage for other oils?
refrigerate, 1 1/2 years
what is erythritol?
.2 kcal/g; from sugar; no GI effects, excreted in urine
40 gallons of sap = what?
1 gallon syrup
what are substitutes for sugar?
1 part honey= 1 1/4 part sugar- 1/4 c liquid and 1/2 t baking soda; causes increased browning which means turn oven temperature down 25 degrees and add 1/8 t baking soda; then coat measuring cup with vegetable oil spray or hot water
what is sorbitol?
2.6 kcal/g, laxative effect > 50g
what are the preservatives for margarine?
Na benzoate, K sorbate, Ca disodium and EDTA
what is added to cornstarch?
acid
what did FDA do for heart healthy spreads?
approved health claim "plant sterols esters and plants stanols esters may reduce the risk of coronary heart disease by lowering blood cholesterol levels"
what are protein and microparticulated proteins?
are used as fat replacers
what are the sources for monounsaturated fats?
avocado, peanuts/peanut butter, olives/olive oil
what is the fermentation for sugar?
beer, wine, cheese, yogurt, breads
what is honey?
bees convert flower nectar to glucose 35% and fructose 40%, sucrose 2%, and other carbohydrates; contains botulinum spores- none to infants
what is maple flavored syrup?
blended with corn syrup
what is molasses?
boiled sugar until 75% water, 5% mineral ash; dark color from boiling; gummy due to fibers (hemicellulose and pectin), waxes, protein, dextran
where is the storage for olive oils?
buy small quantity, refrigerate or cool, dark cupboard; 1 year
what is acesulfamine K?
can be used in cookin
what are examples of sugar alcohols?
can cause diarrhea, low kcal used in chewing gums like candy; sorbitol, mannitol, xylitol, erythritol
what is tallow?
cattle or sheep
what is extracted from seeds (grains), nuts, fruits?
cold-pressed, expeller pressed and chemical solvents
what is carmelization for sugar?
decreased sweetness, more flavor
what is glucose?
dextrose; found in fruits, vegetables, corn syrup, starch; monosaccharide and 50% sweet at sucrose
what are the flavors for margarine?
diacetyl-butter flavor
what are types of sugar?
disaccharide of fructose and glucose; crushed, extracted, evaporated, separated and processed into different forms and sucrose
what is maltose?
disaccharide of two glucoses, malt, beer
how can you reduce fat intake?
eat more MUFAs, limit SFA and trans fats, use moist/dry cooking methods, avoid processed foods and whole dairy producats and reduce meat intake
what converts dextrins, glucose and maltose in corn?
enzymes
what are found as triglycerides?
food fats
what is lard?
from pigs; superior for baking; leaf lard from lining of abdominal cavity
what is maple?
from sugar and black maple sap; graded by color: darker color, lower grade, stronger flavor
what is examples of lard/tallow/suet?
goose, duck, horse fat and rendered and deodorized
what is a tropical oil? and examples
high in SFA; coconut, palm/palm kernel; chocolate coatings, candy, cereal, pet food, whipped toppings
what is frying?
high temperature, need 100% fat; vegetable oils, ghee; causes polymerization of free fatty acids like dark color, more fat absorption into food or rancidity; avoid water, food particles; and fry in small batches
what is an olive oil?
highest in MUFA; classified by acidity; health claim allowed- 2T/d reduces risk of CHD
what are sugar alcohols?
hydrogenated mono or disaccharide
what is margarine?
hydrogenated vegetable oils (source of trans fats), 80% fat, 16% water and 4% milk solids; skim milk or milk solids; mono and diglycerides
what is the texture of sugar?
if no sugar, additives such as insulin
what is sweetness?
increased with cold temperatures
what are the sources for saturated fats?
meat, poultry, milk/butter/cheese, egg yolk, lard, chocolate, coconut oil, palm oil, vegetable
what is cold-pressed?
mechanical pressing
what is unrefined?
more flavor, color, less clear, lower smoke point, shorter shelf-life, best for salad oils
what is corn made up of?
must be 75% sugar, 25% water
what are alternative sweeteners?
neotame, acesulfamine K, sucralose, tagatose
what does the structure of saturated fats look like?
no double bonds
what are cis fatty acids?
occur naturally and chain is bent
what are some examples of fat replacers?
olestra- 3 carbon glyceral; simplesse- protein based, 1/7th kcals
what does the structure of monounsaturated fats look like?
one double bonds
what is the history or sugar dispersal?
originated in India; taken to west Indies by Columbus; Jesuits brought it to Louisiana; sugar beets developed in 1870s
what is rancidity?
oxidation of double bonds of fatty acids by water, heat, light, air, food particles and salt; produces bad odor and taste; discard fat/oil if rancid
what is sweet cream?
pasteurized milk fat used
what are some heart healthy spreads? and examples?
plant sterols/stanols, fiber, flax, omega-3's, butter blends; ex/ benecol, smart balance and promise
what are trans fatty acids?
produced and chain is straighter
what are nuts and seeds a good source for?
protein, vitamins A & E, magnesium, zinc, phosphorus, potassium, fiber, sterols
what is refined?
purified to produce neutral flavor, less odor, best for cooking
storage for nuts/seeds?
refrigerate
where is the storage for solids (butter, margarine)?
refrigerate or freeze (not margarine)
what are the functions of sugar?
sweetness, solubility, crystallization, browning and carmelization
what are fat-based fat replacers?
they act as "barriers" to block fat absorption
what does the structure of polyunsaturated fats look like?
two double bonds
what is the high fructose in corn?
use enzyme glucose isomerase to convert cornstarch to ~40% fructose and 50% glucose; sweeter than corn syrup and used in 90% soft drinks; 1/3 of all sugar consumed
what are carbohydrate-based fat substitutes?
use plant polysaccharides in place of fat
what is shortening?
usually soy; hydrogenated where it produces trans fats; flaky, tender pastries and baked goods and not good for frying
what are the sources polyunsaturated fats?
vegetable oils, mayonnaise, almonds, filberts, pecans, walnuts, and fish
hard candies, caramels, toffee, nougats, candis
what are examples of non crystalline?
cheese, pizza, calzone, lasagna, cheese dishes, beef, salty snacks, ice cream, ice milk, bacon/sausage/processed meats and peanuts
what are kids more likely to eat?
80% milk fat, <16% water, 4% soilds; typically from cow's milk; cream churned to convert oil-in-water emulsion to water-in-oil emulsion by breaking phospholipid membrane through agitation
what is butter?
sugar dissolved with acid; resists crystallization, used commercially
what is invert sugar?
table sugar; from sugar cane or sugar beets
what is sucrose?
what are the different types of butter you can have?
whipped, light, blends, flavored
what are the styles of margarine for purchase?
whipped, solid/sticks, blended, squeeze, spray
