Nutrition 320 Exam 2

Functions of Sweeteners in Foods

-Sweetness -Browning reactions (Maillard & Carmelization) -Solubility -Moisture Absorption (hydroscopicity) - Fermentation -Texture -Preservation -Leavening

Boiling

-Use small even cuts -Add to rapid boiling water -Cook for 5 minutes or until just tender

Permanent Emulsion

-Very stable -Emulsifying agent thoroughly covers all droplets

The stability of an emulsion is determined by

-Viscosity of the continuous phase -Size of droplets -Presence/concentration of the emulsifying agent

What type of sugar is Honey made of? What is the source?

40% Fructose, 35% Glucose -Nectar(bee)

Composition of Honey

40% Fructose, 35% Glucose, 2% Sucrose, traces of other CHO

What type of sugar is Agave Nectar made from? What is the source?

47%-56% Fructose 16%-20% Glucose

Composition of High Fructose Corn Syrup

50% glucose, 40% fructose more fructose = less needed to perceive sweetness

What type of sugar is High fructose corn syrup made of? What is the source?

55% fructose 45% glucose -corn

Composition of Corn Syrup

75% glucose and 25% waters By product of cornstarch

Composition of Molasses

75% water, 20% sucrose, 5% mineral ash

What foods are Saponins found in? Why are they beneficial?

Alfalfa sprouts, green vegetables, potatoes, tomatoes -Prevent cancer cell replication; stimulate immune response

Saturation

Amount of solvent dissolved in solution at temp of solution

What affects thickening properties of starches

Amylose

Cereal Grains

Any type of grain used for human consumption

Natural Sweeteners

Anything that comes from a plant

How do you soften plant fibers

Application of: -Heat -Alkaline Compounds

How do you make plant fibers firmer?

Application of: -Sugar -Acidic compounds -Calcium salts

What foods are best went blanched?

Asparagus, Brussels sprouts, Green beans, Pease

What is Aspartame made of

Aspartic acid and phenylalanine

Commercial uses of High Fructose Corn Syrup

Baby foods, baked goods, canned fruits, soda, confection, dry baked mixes, frozen fruits, fruit drinks, jams & jellies, meat products, pickles, preserves, table syrup

Cooking techniques to create Maillard Reaction

Baking, roasting, grilling, pan-searing, frying, broiling (Anything that takes food >250 F)

What is a syrup? What are examples?

Sugar solutions that vary in viscosity, CHO concentration, flavor, price -Honey -Molasses -Maple Syrup -Corn Syrup -High Fructose Corn Syrup

Fermentation

Sugars (except lactose) are needed for fermenting foods (bread, alcoholic beverages, cheese, yogurt)

Process of Caramelization

Sugars melt at high heat to the point the sugars dehydrate, break apart, and polymerize into hundreds of different compounds

Uses of Corn Syrup

Sweeteners, thickeners, humectants (retain freshness)

What fruits/vegetables should be kept in dry storage?

Tomatoes, eggplant, winter squash, tubers, legumes, onions, avocados, bananas, pears, and potatoes

T or F : As water temperature rises, more sugar can be dissolved

True

T or F: sugar dissolves better in hot beverages than cold?

True

T or F: Solutions can be "supersaturated"

True Ex: Candy

What does solubility of sugar depend on?

Type of sugar and temperature

Pectic Substances

Unique set of polysaccharides polymers of galacturonic acid

Nutrients in bright red/orange vegetables: sweet peppers, watermelon, carrots, tomatoes, etc

Vitamin A, Folate, Potassium, Fiber Phytonutrient: Carotenoids

Nutrients in dark leafy greens

Vitamin A, potassium, Vitamin K, folate, Vitamin *calcium is not a significant source in spinach because of the oxalates that bind it

Nutrients in mushrooms

Vitamin D

Which potato is better for scalloped potatoes and potato salad? Why?

Waxy - Potato can hold its shape

Which potato has more amylopectin?

Waxy (Red, white, yellow)

Which potato has a higher moisture content

Waxy (red, white, yellow)

Why are nonnutritive sweeteners less calories?

We can't digest them

Wheat product that is added to baked goods and other dishes to enrich nutritional content and add flavor

Wheat germ or bran

Wheat product that is the whole grain minus the hulls

Wheatberries

Maillard Reaction

browning reaction that occurs when sugar (free or bound in starch) and protein are heated or stored over a period of time

Jams & Jellies

used as a sweetener and preservative

What are the three Carotenoids? What foods are they found in? Why are they beneficial?

Beta-Carotene - Yellow-Orange Lutein & Zeaxanthin - Carrots, Oranges, Peaches, Pineapples, Pink Grapefruit, Red and yellow peppers, tomatoes, watermelon, winter squashes Lycopene- Red- Orange - Reduce risk of certain cancers and macular degeneration

The darker the sugar gets, the more ____ the flavor?

Bitter

Most concentrated molasses

Blackstrap molasses contains high amount of minerals vs. sucrose

What should be done to fresh produce before freezing

Blanching

Emulsion

Blending two substances together that don't want to mix

Is a tomato a fruit or a vegetable?

Both

What should be added to hardened brown sugar to soften it?

Bread

Dextrinization

Breakdown of amylopectin into smaller glucose molecules "dextrins"

Wheat product that is parboiled wheat berries, dried, then crushed. Bran is removed after cooking.

Bulgur Wheat

Noncrystalline Candies (Amorphous)

Candies that lack an organized, crystalline structure due to high sugar concentration or interfering substances -chewy or hard - ex: caramels, butterscotch, toffees, brittles

What type of sugar is corn syrup made of? What is the source?

Glucose -Corn

What is the problem with flour ground in a grist mill

Milling removes bran, germ, most oil, fiber, vitamins and minerals - Lead to defecencies

What heat method is used to cook cereal grains

Moist heat

Nutrients in nuts: Walnuts, almonds, pistachios, etc

Monounsaturated fats Omega-3 FAs Fiber Magnesium

Nutrients in avocado and coconut

Monounsaturated fatty acids

Which type of sugar is most soluble? Least?

Most- Fructose Least-Lactose

What is an emulsifier used in salad dressings?

Mustard

What is the benefit of sugar alcohols?

Not digested/absorbed by body as well so reduces amount of calories absorbed 2 cal = .2 cal/g

Nutrient in flaxseed

Omega-3 FAs

Crystalline Candies

Organized crystalline areas and some liquid - Soft, smooth, and creamery, easy to bite - ex: fondant, fudge, and divinity

Which type of sugar is NOT a reducing sugar

Sucrose

What type of sugar is maple syrup made up? What is the source?

Sucrose -Sap of the maple tree

What type of sugar is molasses made of? What is the source?

Sucrose -Sugar cane by-product

What type of sugar is granulate sugar made of? What is the source?

Sucrose -sugar beets -sugar cane

Function of Amyloplast in plant cell

-Storage of E (starches)

Sources of Sugar

-Sugar beets -Sugar cane -Maple sap -Sorghum(syrup) -Lactose

3 major categories of natural sweeteners

-Sugars -Syrups -Sugar Alcohols

Functional properties of sugar

-Sweet flavor -Color -Texture & Mouthfeel -Leavening

What are the results of dextrinization

-Sweeter taste -Lose thickening power

What is the best way to retain texture, color, and nutrients

Microwaving

What type of emulsion is milk? Butter?

Milk- Oil in water Butter- Water in oil

Nutrients in fruits

Simple sugars, Vitamin C, fiber, potassium

Physical Properties of Sugar

Solubility & moisture absorption

Solution

Solute is equally dispersed in a solvent

Which nonnutritive sweetener is best for replacing sugar in cooking and baking

Splenda

Where does Stevia come from?

Steviol glycoside extracts from rebiana part of the plant

Syrups

boil down sugar until desired viscosity is acheived

Most important factors in preparation of cereal grains

- Amount of water used - Exposure to heat

What are the three types of Flavonoids? What foods are they found in? Why are they beneficial?

- Anthocyanin: Red-Purple (Eggplant, radish, red cabbage, red potato) -Isoflavones -Catechins -Antioxidants; scavenge carcinogens; bind to nitrates in the stomach, inhibit cell proliferation

Composition of Bran

- Fiber (53%) -Lignin -Most B-vitamins -Ceullulose -Proteins -Minerals (50-80%)

Uses for cereal grains

- Flour -Pasta -Breakfast cereal -Alcoholic beverages - Animal feeds

Factors that affect grain in cooking

- Form of the grain - Presence of bran or hull - pH of the water - Desired tenderness

Maillard reaction effect on food

- Increase intensity of flavor - Brown color - see in baked goods

Resistant starch

- Not digested -Increase fiber content

Composition of Germ

- Oils (11%) -Vit E - B-Vits - Phytochemicals

Composition of Endosperm

- Starch(83%) - Protein : Glutenin and Gliadin -Fat (1.5%) -Small amounts vitamins and minerals

What are the three main Non-Nutritive Sweeteners

- Sucralose "Splenda" -Aspartame -Stevia

Function of chloroplast in plant cell

- gives color (green in leaves) - carotenoids/chromoplasts (Red/Orange/Yellow color)

Braising

-Brown vegetables in saute pan -Simmer in their own juices until tender

What are the four types of Phytochemicals

-Carotenoids -Saponins (Glucosides) -Flavonoids -Organosulfides

Semi-Fermentable Fibers

-Cellulose -Some hemi-cellulose

Function of vacuole in plant cell

-Defense compounds releases toxins to invaders -Phenolic compounds; nutrient properties, aromatic compounds, give flavor

Temporary Emulsion

-Least stable -Liquids are blended with shaking -Vinaigrettes without mustard

Semi-Permanent Emulsion

-Less stable -Contains stabilizers such as mustard or honey - Commercial dressings (Vinaigrette with mustard)

Unfermentable Fibers

-Lignins

Botanical Fruit

-Mature ovary of plant, part that contains seeds -Derived from the flower of the plant

Types of food that undergo Maillard Reaction

-Meat/Poultry -Baked goods

Chemical properties of sugar

-Non-enzymatic browning -Fermentation

Readily Fermentable Fibers

-Pectin -Gums and seaweed -Mucilages

Vegetable

-Plant that's part is used as food

Ways to minimize nutrient loss

-Prepare foods soon after harvest -Cook in minimal amount of water -Shorter cooking time>nutrient retention - Limit exposure to basic compounds, UV light, and heat (increases nutrient breakdown(oxidation) )

Function of plant cell wall

-Provides rigidity -Hard to chew in raw form - Soften with cooking; break cell wall and easier to get to nutrients

Benefits of Blanching

-Reduces bitter flavor of most vegetables before it forms - Sudden heat deactivates enzymes - Water extracts bitter substances - Reduced bitterness may enhance liking

Benefits of invert sugar syrup

-Resists crystallization (melt-in-mouth texture in candy) -Keeps baked goods moist longer (hydroscopic nature) -More rapid crust coloration and spread for batters -Sweeter than sugar (syrup only)

Properties of durum

-Resists disintegration and retains firm texture -Gives pasta its elasticity and helps maintain its shape during cooking - Higher in carotenoid pigments, contributing to pastas golden color

Steaming

-Retains nutrients & color -Medium to small cuts placed in a single layer to ensure even cooking

How to decrease odor of food

-Shorter cooking time; Blanching -Adding vinegar -Removing the lid occasionally to release volatile compounds

3 major categories of dispersions

-Solution -Colloid -Coarse suspension

What causes dextrinization

-dry heat -acid -certain enzymes

Foods that undergo caramelization

-simple sugars -onions (yellow or spanish) - Other veggies (potatoes, carrots, squash, etc)

Three forms of pectin as fruit ripens

1. Propectin: Large insoluble molecule found in unripe fruit 2. Pectin: Peptic polysaccharides in cell wall; gelling properties 3. Pectinic Acid: as fruit ripens, pectin is converted to pectic acid; makes fruit mush and undesirable

Substituting Honey

1/4 granulated sugar with honey 1 part honey fir 1 1/4 parts sugar Decrease liquid by 1/4c per 1 c honey 1/2 tsp baking soda per 1 c honey to reduce acidity & wt of honey

What temperature does gelation happen at

100 F

Critical temp for gelatinization

135-165 degrees F

How long does it take starch/water mixture to reach sol phase

2 mins - As soon as boiling, pull back heat

What happens to the look of a sauce when there is a lot of amylose

Cloudy

Goals for Cooking Vegetables

Color Texture Flavor & Odor Nutrient Retention

Nutrients in starchy vegetables: Corn, potatoes, other root and tuber vegetables

Complex carbohydrates, fiber, potassium, niacin, folate, some simple sugars

Wheat product that is the whole grain wheat cut into smaller pieces. Added to breads

Cracked wheat

How do fats effect gelatinization

Delay hydration of starch -Fat will coat starch and block water from entering Lowers rate of viscosity

What happens if potatoes are exposed to light

Develop alkaloid - green spots and sprouts on skin - Solanine is toxic

Two phases of dispersions

Dispersed phase -Discontinuous - Medium sized molecules -Can be solid, gas, or liquid Continuous phase -Medium ( solid or liquid) surrounding all parts of the dispersed phase

How is invert sugar syrup made?

Dissolving sucrose in water, heating the solution, and adding either an acid or invertase enzyme Sucrose is hydrolyzed into D-glucose and D-fructose

Cooking technique to create caramelization reaction

Dry Heat

What is the emulsifier used in Mayonaise

Egg yolk -Phospholipids Lecithin

Uses of molasses

Enhance flavor of baked goods Baked beans, glazes for ham & sweet potatoes, cookies, caramels Fermentation of Rum

What causes the darkening of fruits exposed to oxygen? What is the name of the brown pigmentation?

Enzymatic Oxidative Browning -Melanin

Function of cytoplasm in plant cell

Enzymes break down compounds

What two sauces depend on a stock base? What are they used for?

Espangole -Meat - Tomato base or vegetable flavoring Veloute -Fish/Poultry - White sauce

Mirepoix

Evenly cut vegetables

T or F: The saturation point is lower in hot tea

False -Hot water molecules have more energy -constantly breaking apart and coming together - Sugar is polar; binds to water molecules

Wheat product that is wheat middlings (chunks of endosperm)

Farina

Nutrients in most other vegetables

Fiber, complex carbohydrates

Nutrients in legumes

Fiber, potassium, folate, small amounts of iron, B12, magnesium, manganese, B6, complex carbohydrates (form of oligosaccharide)

Nutrients in vegetavles, nuts, legumes, and fruits

Fiber: cellulose, hemi-cellulose, pectins, lignins

What is the plant cell wall made up of?

Fibers -Cellulose -Lignin -Hemi-Cellulose -Some proteins

What is the best role for Aspartame?

Flavoring and sweetening Ex: Salad dressings, cheesecake, fruit pie filling, beverages

Which sugar tastes the sweetest?

Fructose

What temperature does galactose, sucrose, and glucose caramelize at? Fructose? Maltose?

Galactose/Sucrose/Glucose - 160 C or 320 F Fructose - 110 C or 230 F Maltose - 180 C or 356 F

Method to retain flavor while cooking

Heat with small amounts of H20 & for short cooking times

Bouqet Garni

Herbs tied in cheese cloth

Type of corn where corn kernels soaked in lye? What does the lye do?

Hominy - Softens seed coat - Releases niacin and riboflavin from bound form; preventing pellagra - Improves stickiness

The property of absorbing moisture

Hydroscopic

Gelatinization

Increase in volume, viscosity, and translucency of starch granules when heated in a liquid

Retrogradation

Increased hydrogen bonding among amylose molecules and starch-water mixture cools, esp in refrigerator

Uses of Honey

Increases browning of baked goods (fructose) To counter browning: Add 1/8 tsp baking soda and decrease oven temp by 25 degrees

How does salt effect gelatinization

Increases gel strength

What determines stickiness of rice and amylose content ?

Length of grain

The longer sugar is cooked the sweetness ______ ?

Lessens

Type of rice with higher amylose and highly separated

Long grain

What amino acids do cereal grain seeds lack?

Lysine and Isoleucine *Corn lacks tryptophan

Dried Hominy ground into flour

Masa Harina

What is needed to keep two immiscible substances blended in an emulsion

Mechanical force and/or emulsifying agent

Type of rice with intermediate amylose and moderately separated

Medium grain

Caramelization

Melting and oxidation of sugars at a high temperature resulting in a nutty, complex flavor and brown color

Nutrients in cruciferous vegetables: cauliflower

Potassium, Vitamin C, folate, fiber, carbohydrate Phytonutrients: Indoles and Isothiocyanates

Wheat product that is an excellent source of plant protein

Quinoa

How does sugar effect gelatinization

Raises temp of gelatinization -takes a little longer to thicken - Sucrose delays the most May decrease viscosity

How should mushrooms be stored?

Refrigerated in paper bag or basket -last up to 5 days

How should asparagus be stored?

Refrigerated with the stem ends in a jar filled with water

Where should high water veggies be stored? Why?

Refrigerator - cooler temp reduces respiration rates - decreases moisture loss

Which food is not a botanical fruit?

Rhubarb

Which potato has more amylose?

Russet/Idaho

Which type of potato has a higher starch conetent

Russet/Idaho

Which potato is better for mashed potatoes and baked potatoes? Why?

Russet/Idaho - Soak up liquid and flavor while cooking - Light and fluffy

What is pasta made from

Semolina flour that is derived from a high protein wheat called durum

Type of rice with low amylose and very sticky

Short grain

What type of wheat is grown in winter? Summer?

Winter: Hard wheat -high protein flour: breads and pasta Summer: Soft wheat -Lower protein flour: cookies, cakes, crackers, pastries

Modified starch

changes function in food prep - Ex: Instant pudding

Sauces

lower in sugar than syrup, use starch as a thickener

Nutrients in cruciferous vegetables: broccoli, brussels sprouts, collard greens, kale

potassium, Vitamin C, folate, Vitamin K, fiber, carbohydrate, calcium, Vitamin A, phosphorous, magnesium Broccoli- Vitamin E Phytonutrients: Indoles and Isothiocyanates