Test 3 Foods

In popcorn, there is a special variety of corn with a thick walled kernels. Steam inside kernel builds up to ______ psi, kernel bursts open and puffy starch is exposed

135

Over ____% of global supply of corn is from U.S. ______ (95% U.S. corn) _______ (most canned corn)

50% dent sweet

about ______ % of wheat is made into flour

75%

pH of fruit is usually < But vary between

<5.0 ~2-5

fruit needs to be optimal ripeness for jam. how do industries create consistent jam?

derive pectin from the pulp (pomace) remaining after fruits are pressed and the albed (white inner rind of citrus)

____ are seeds encased in a pit, while ______ have a central seed containing a core, surrounded by thick flesh

drupes pomes

types of pasta: _______ 5.5% by weight eggs _______ made from flours other than semolina, rarely contain eggs _______ made from semolina that has been cooked, dried, and pulverized into smaller particles _______ has added soy flour, wheat germ, or dairy products

egg noodles asian noodles couscous high-protein pasta

________ are rich in antioxidants _____ may be useful in prevention or treatment of urinary tract infections ___ contain more antioxidants than blueberries or cranberries

Blueberry cranberry pomegranate

________ fruits usually treated as vegetables. While a ______ is a vegetable treated as a fruit.

Botanical Rhubarb

The seed-bearing edible part of a plant that develops from a flower is a:

Fruit

__________ fruits respire at the same or lower rate after harvest. Harvested after fully ripen

Non-climacteric fruits

In juice processing, _____ is when juices are expelled from the fruit ______ are enzymes (pectinate and cellulase) added to degrade pectin and cellulose ______ entrapped air is removed (oxygen can cause undesirable changes) ______ high heat used to inactivate enzymes and microorganisms that lead to deterioration/illness ________ blending, flavoring, carbonating, fortifying

extraction clarification deaeration pasteurization concentration/additions

____ is a fine powder made from crushing endosperm

flour

_______ is responsible for gelling because of its high water holding capacity

galacturonic acid

_____ is the embryo which is rich in fat, some protein, vitamins, and minerals.

germ

"whole grains" consist of:

germ, bran, and endosperm

Wheat flour predominates because of high _____

gluten content

Gluten forms from the combination of 2 proteins:

glutenin and gliadin

cereal are seeds from the grass family:

gramineae

_____ whole oats without the husks ______ groats that been cut lengthwise _______ heated and pressed flat _______ isolated bran, may lower cholesterol

groats steel-cut oats rolled oats oat bran

Breakfast cereals are categorized as (RTE): _________ cold cereals or hot cereals typically made from wheat, corn, or oats and takes different shape depend on processing

ready to eat

White flour, white bread, and white rice are considered _____

refined grains

_____ grains are when the bran and germ are removed. Gives finer texture and longer shelf-life. Though removes nutrients _______

refined grains removes fiber, iron, and B vitamins. often enriched with B vitamins

____ is used primarily to make crackers and whiskey. Contains less protein and starch than wheat

rye

pastas are usually made from ________, a flour derived from durum wheat

semolina

a ______ fruit is developed from one flower.

simple

Cereals in their natural form are indigestible. Heating in water softens the _______ and makes the ____. Cooking ______ the starch, heated starch molecules absorb water and expand

softens the hard outer coating and makes the starchy endosperm digestible. cooking gelatinizes

Phenolic compounds in fruit are _____. Which are responsible for browning and bruising in fruits

tannins

Types of fruit spreads: _____: whole, halves, or chunks _____:ground or mashed _____: mixture containing fruits, nuts, and raisins _____: juice with added sugar and pectin _____: juice with thin fruit slices and rind _____: fruits are cooked for long time until thick and pasty (do not contain actual butter)

Preserves James Conserves Jellies Marmalades Butters

_______ is one of the first cultivated grains. Naturally found in enclosed, tough hull. _______: hull, bran, germ and part of endosperm removed

barley pearl barley

Extrusion is a type of processing for cereals:

basically a giant screw, really hot and shapes cheerios

_____ and _____ are removed from gains when processed into white flour. In refined white flours, ______ is separated from _____

bran and aleurone layer (fibrous coating under bran) endosperm is serrated from husk, bran, and germ

_______ fruits have been cooked and possibly nutritionally altered _____ are frozen fresh and color and flavor are retained but texture lowers due to cell-rupturing _____ have more concentrated flavor and nutrients

canned Frozen fruits dried fruits

pasta is higher in protein and ______, which contributes to pastas rich golden color

carotenoids

grains are individual kernels of crass: ______

caryopses

Colors of fruits become brighter during ripening as _______

chlorophyll degrades

_____ acid and ______ acid are the major organic acids in fruits

citric acid and malic acid

3 species of wheat account for 90% of global wheat production:

common club durum

The most common cereals are:

corn, rice, wheat, and barley

Enzymatic browning requires 3 substances:

1. Phenolic compounds (found w/ in the cell) 2. Polyphenol Oxidase (PPO)(PPO converts color of tannins from clear to brown) 3. Oxygen (enters cells when fruit is cut or bruised)

_______ world population relies on rice as a staple

1/2

Methods to limit enzymatic browning (5)

1. Denature enzymes with heat -Blanching destroys polyphenol oxidase 2. Lower pH -optimal pH for PPO activity is 7 3. Lower the temp -cold temps 4. Coat w/ sugar or water -prevents exposure to oxygen 5. Add antioxidants -use up available oxygen

2 major types of wheat:

1. Hard wheat (winter- higher in protein) 2. Soft wheat (spring- majority of wheat in U.S.)

Raw fruit has more desirable texture, heating induces softness via:

Degradation of pectin Degradation of cellulose and hemicellulose Denaturation of cell-membrane proteins

______ fruits experience an increased phase of respiratory rate right before becoming fully ripe. Harvested before fully ripen

Climacteric fruits

The outermost bright colored layer of citrus cells is the _______

Zest

________, of powder and in general is what contributes to the flavor of fruit.

acidity

an _______ develops from several ovaries in one flower raspberries, strawberries

aggregate

In barley, amylases in the ________ layer break down the endosperm starch into liquefied dextrin and maltose (wort)

aleurone

pseudo-cereals _______ seeds have excellent nutritional profile, rich in protein _______ no relation wheat, used as flour and cereal _______ complete plant protein source

amaranth buckwheat quinoa

factors that affect cooking time of cereals:

any reduction in particle size, cooking time goes down. removing bran or hull, cooking time goes down more alkaline environment causes faster cooking, breakdown of cellulose

____ are enlarged kernels of hulled corn, soaked in alkali and dried. _______ coarsely ground hominy _______ coarsely ground corn _______ finely ground corn endosperm and used as a thickener _______ viscous liquid of sugars made from treating cornstarch with enzymes _______ extracted from the germ

hominy grits cornmeal corn starch corn syrup corn oil

Each caryopsis has:

husk (outer protective layer, not consumed) bran (outer layer, excellent source of fiber and minerals) Endosperm (starchy portion, basis for all flours) Germ (where the plant germinates)

______ is 100% fruit juice _____ is <50% fruit juice ______ is <30% fruit juice ______ is <25% fruit juice

juice juice drink nectar ade

Rice is classified by ______. Long-grain has dry, fluffy consistency and contain more ________ short and medium grain have stickier consistency and contain more _________

length/width ratio amylose amylopectin

Barley is used primarily as _______, which is germinated barley

malt

All pectin contain ____ _____, which is a chain of repeating galacturonic acid untis

methyl pectate

_____ globally used to make unloved bread and beer. _______ smaller seed than quinoa or miller, complete protein source

millet teff

Bread has its chewy texture from:

mixing of proteins. By holding gas produced during fermentation, the protein network allows bread to rise

_____ is the biggest contributor to grain deterioration

moisture

______ fruit is developed from a cluster of several flowers pineapples, figs

multiple

______ have low protein content, and do not naturally contain gluten

oats

______ acids contribute to tartness

organic

______ are extruded grain product made predominately from flour and water

pastas

as fruit over-rises, enzymes convert pectin to ______, which cannot form gel

pectic acid

As fruit rises, enzymes covert protopectin to ____, which is water-soluble and forms gel

pectin

________ contain many polysaccharides and acts as a cement between cell walls, contribute to structure and firmness

pectin

only _______ can contribute to gelling

pectin

Protopectin turns to ____, which turns to ______

pectin pectic acid

You make juice less cloudy by using ______

pectinases

________ are critical in softening of fruits, it increases pectin degradation and softening

pectinate enzymes

Fruits that are considered functional foods are rich in _____ and ____

phytochemical (antioxidants) Polyphenols (phenolic compounds)

Immature fruit contains a lot of ______, which is a large, insoluble molecule which does not allow for gelling

protopectin

Some raisins are golden and some are hard and soft because of the

water content inside

________ whole what kernels _______ flattened wheat berries _______ wheat berries that are ground until they crack _______ wheat berries ground finer than cracked wheat and parboiled _______ finely granulated endosperm _______ rich in vitamin E, some B vitamins, and fiber _______ source of insoluble fiber

wheat berries rolled wheat cracked wheat bulgur farina wheat germ wheat bran

Rice forms: _______ milled and polished to remove husk, bran, and germ (eliminates all fiber and most B vitamins and iron) _______ only hull is removed _______ forbidden rice, deep purple color due to ______ _______ gets color from _______ _______ sticky rice, rich in _______ _______ long grain _______ different genus than asian rice

white rice brown rice black rice, anthocyanins red rice, from yeast cultured on the rice- produce monacolins that inhibit cholesterol synthesis glutinous rice specialty rice wild rice

grain products are divided into 2 basic groups:

•Whole grains •Refined grains

Some uses of cereal grains are:

•alcoholic beverages •animals feeds