Exam #4

1) sugar 2) sugar alcohols 3) syrups 4) Non-nutritive sweeteners

4 major sources of sweeteners in the US

hydrogenation

A commercial process in which hydrogen atoms are added to the double bonds in monounsaturated or polyunsaturated fatty acids to make them more saturated

Food is sterilized, packed, and sealed in a sterilized container under sterile conditions

Aseptically packaging food is a process in which:

16%, 50%

Butter contains up to ___% water while diet margarines can contain up to ___% water

Thiamin (B) and vitamin C

Canned foods are susceptible to loss of which nutrients?

carb, protein, fat

Fat replacers are grouped by whether their chemical structure is _____, _____, or ____ based

They take longer to digest than carbs and proteins and they delay the emptying of the stomach contents

Fats are high in satiety because

canning

Foods preserved by ______ preservation method have the longest shelf life

1. separates flour's starch and protein 2. melts into dough when heated 3. creates air spaces 4. delicate texture 5. tenderize

List 4 things that fat does when it is mixed into a flour mixture

1. unrefined olive oil 2. canola oil and grapeseed oil 3. EVOO 4. Sesame oil 5. VOO 6. corn oil 7. sunflower/safflower oil 8. extra light olive oil 9. soybean oil 10. almond oil/avocado oil

List the fats and oils in order of their spoke point, from lowest to highest (10)

1. moisture transfer 2. fat transfer 3. crust formation 4. interior cooking

List the four stages of cooking that occur in deep-fat frying in order

1. fructose 2. sucrose 3. glucose 4. galactose 5. maltose 6. lactose

List the sugars from sweetest to least sweet (6)

1. corn syrup 2. cane sugar syrup 3. honey and/or maple flavorings

Maple-flavored syrups are primarily a blend of which 3 things?

25%

Spoilage contributes to the average North American family discarding about ____% of the food they purchase

USDA

State food safety regulations for food products manufactured in the state in which they are sold must equal or exceed the _____ rules

Baking applications needing solid fat, especially flaky pastries and cakes containing more sugar than flour.

Superglycerinated shortenings are ideal for

True

T/F: Any sugar except lactose can be fermented to carbon dioxide and alcohol by yeast organisms

True

T/F: Despite the controversies over the safety of nonnutritive sweeteners, the high incidence rate of diabetes is a strong reason for them to remain in foods

True

T/F: Emulsions are classified on the basis of their tendency to separate on standing and their viscosity

False

T/F: Fats do not have a distinct flavor of their own o contribute to food, they only pick up food flavors in cooking

True

T/F: Foods taped air-tight in vapor resistant materials usually will not freezer burn

False

T/F: Fructose is a low-calorie sweetener

True

T/F: Health claims can be made for dietary supplements as long as they are not disease claims that are only allowable for drugs

True

T/F: Hot foods and drinks usually taste sweeter than their cold counterparts

true

T/F: It is possible to substitute honey for granulated sugar in a recipe if you make reasonable modifications for the amount of sugar

True (check)

T/F: Most of the physical changes that cause food spoilage are due to improper storage

False

T/F: Nutrient labeling is not required for food products today

True

T/F: Oils are lipids that are liquid at room temp

True

T/F: One of the cardinal rules of deep fat frying is to maintain temperature of the oil as well as the food

True

T/F: Only food that has passed inspection may be graded for quality

True

T/F: Scientific evidence shows that both BHA and BHT stimulate and inhibit cancer in animals

True

T/F: The WHO estimates that 20% of all food is lost to spoilage

False (fats rancid quickly)

T/F: The higher a food's fat content, the longer its shelf life in the freezer, because the fat will not become rancid, even when frozen

True

T/F: The increase in the use of monounsaturated oils is related to their positive relationship with decreased risk of heart disease

True

T/F: The percentage of fat in butter is approximately 80%

True

T/F: The preservation of food by the use of high concentrations of sugars is possible because of the dehydration of the microorganisms cell structure

True

T/F: The selection of the oil for any food use is based on the outcome desired

True

T/F: The sugars vary with respect to sweetness based on their type and concentration

True

T/F: The tool used by the federal government to determine whether food manufacturers are following standards is inspection

True

T/F: about 1/2 of the foods consumed in the US are refrigerated or frozen

False

T/F: adding sucrose to a solution decreases its boiling temperature

True

T/F: another name for irradiation is cold pasteurization

False

T/F: commercial break bakers favor using lactose in the preparation of yeast products

False (the other way around)

T/F: food contamination is obvious and detectable while food spoilage is not

False (2-12)

T/F: in general, foods can be kept frozen for 12-24 months

True

T/F: one of the positive aspects of ozonation is the fact that the food is free of chemical residues

True

T/F: pulsed light disrupts the cell membranes of the bacterial cells and also kills fungi, spores, viruses, protozoa, and cysts

True

T/F: raising the glass transition temp extends the shelf life of frozen products by limiting the water movement

False, lipids contain 9

T/F: sugar and lipids both contain four calories per gram

True

T/F: the Maillard reaction is a browning reaction involving sugars and complex carbs

False-inTRAstate

T/F: the USDA controls all meat, poultry, and eggs involved in interstate commerce

True

T/F: the current def of serving size is "amount of food customarily eaten at one time"

True

T/F: the most widely used sweetener in the food supply is sugar

False

T/F: the solubility of sugar increases as the temperature increases

True

T/F: there are two types of rancidity: hydrolytic and oxidative

True

T/F: water expands when it freezes, and the resulting ice crystals pierce the food's cell walls, rupturing them and causing the food to take on an inferior texture

1. appearance 2. texture 3. flavor 4. other factors depending on type of food

Th definition of a quality grade is based on the food's (4)

90%

The eight major allergens identified by the Food Allergen Labeling and Consumer Protection Act account for ____% of all food allergies

Fat analogs

Which type of fat replacer has the characteristics of fat, but with less calories due to altered digestibility?

maltose

Which type of sugar is used primarily as a flavoring and coloring agent in the manufacture of beer?

shortening

plant oils which have been hydrogenated to make them more solid and pliable

surfactant

surface-active agent that reduces a liquid's surface tension to increase its wetting and blending ability

plasticity

the ability of a fat to hold its shape but still be molded or shaped under light pressure

pickling

the acidification of food products through the addition of acid and/or fermentation

Glucose

the baking industry relies on _____ to enhance crust color, texture and crumb, and to temper the sweetness of sucrose

Glucose

the basic building block of most carbohydrates

fermentation

the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol.

sterilization

the elimination of all microorgranisms through extended boiling/heating to temps much higher than boiling through the use of certain chemicals

lactose

the only animal source sugar is _____ and it cannot be fermented

Define carmellization

the process in which dry sugar, or a sugar solution with most water evaporated, is heated until it melts into a clear, viscous liquid.

Define crystallization

the vital process in which crystalline chunks of sugar form. The amount depends on the sugar.

Why is honey heated to 140F for 30 minutes after it is extracted from the comb?

to destroy microorganisms such as clostridium botulinum

True

Cocoa butter is used in chocolate confections because it is perfect for the "melt in your mouth" characteristic desired in good chocolates

FDA

Labeling, food additives, research, and education are under the auspices of the ____

1. butter 2. margarine

Give two examples of water-in-oil emulsions

Sucrose

Glucose is half as sweet as _____

THE USDA

Grains, fruits, ad veggies are under the jurisdiction of

42-55%

High fructose corn syrup is _____% fructose.

treating corn starch with alpha-amylase producing shorter sugar chains called polysaccharides. Glucoamylase is added to break them into glucose molecules. Then insoluble glucose isomerase enzyme is added which cases partial conversion of glucose to fructose

High-fructose corn syrup is made by...

cis, trans

Hydrogenation changes the ___ form to the ___ form

fructose

In food preparation, which sugar causes excessive stickiness in candies, over-browning in baked products, and lower freezing temperatures in ice cream?

vapor, more porous

In fried foods, oil is absorbed and water leaves as ____, contributing to a ____ surface.

4.6

In order to prevent clostridium botulinum, meats, poultry, fish, and vegetables with a pH higher than ___ must be canned under pressure

freeze-drying

In which drying method does sublimation take place?

High sugar foods

In which type of food is fermentation most likely to occur?

candy

Invert sugar for food and food products is primarily used in ___

USDA

Meat, fish, poultry, and dairy are regulated by the

oxygen; CO2

Modified-atmosphere packaging (MAP) usually changes the air around the food by reducing ____ and increasing _____ to extend shelf life of the food

take away what the organism needs to grow

Most of the food preservation methods involving microorganisms ultimately depends on the method's ability to

temporary, semi-permanent

Oil and vinegar is a ______ emulsion, where as, commercial French salad dressing is a _____ emulsion

it is stable during heating

One positive aspect of Olestra is that:

14, 126; 10, 100

One tablespoon of oil averages about ____ grams of fat and _____ kcal while the same amount of butter contains about ___ grams of fat and ____ kcal.

99.9%; 16

One teaspoon of white granulated sugar is _____ pure carbohydrates and yields ______ kcal

enzymatic browning

Potatoes and Carrots are often blanched prior to drying to prevent ____

1. freezer burn 2. cell rupturing 3. fluid loss, recrystallization

Potential disadvantages of freezing food include (3):

the need for some chemical fumigants; spoilage losses; food safety by destroying harmful microorganisms

Proponents of irradiation state that it eliminates ________, decreases _______, and increases ______

FDA; 2

The food code is a _______ publication, updated every ___ years, that shows food service organizations how to prevent foodborne illness while preparing foods

protein, water

The foods most susceptible to food spoilage are those that contain large concentrations of ____ and/or ____

1. produces finer texture 2. enhances flavor 3. generates browning of crust 4. promotes fermentation of yeast breads 5. extends shelf life (because of its water retention)

The functions sugar serves in baked goods

Trans fatty acid

The health issue related to cis and trans fatty acids is that _____ increases the risk of heart disease

free radicals (cause cancer), nutrient loss, environmental hazards

The major concern for consumers concerning irradiation is:

1. degree of saturation 2. length 3. cis-trans configuration 4. crystalline structure

The melting point of a fat is dependent on 4 things:

Reduce the liquid in the recipe by 1/4 cup, use 1 part honey for every 1/4 part sugar, use 1/2 tsp baking soda, and replace no more than 1/2 of the sugar with honey

The primary adjustment in a recipe when honey is substituted is to:

consumer fears or lack of info

The primary reason for the slowness of companies to embrace irradiation as a form of food preservation is

microorganisms

The prime biological factors involved in food spoilage are____

non-spore forming pathogenic

The process of pasteurization destroys ________ microorganisms

allows the fats the be heated to higher temps without smoking

The purpose of hydrogenation of plant oils is to

more

The shortening power is greater in a fat that contains ____ highly saturated fats.

1. low in calories 2. cooling 3. cariostatic

The sugar alcohols are particularly useful in gums, lozenges, and breath mints because they are (3):

1. vegetable shortening 2. frying oils 3. margarines 4. baked products 5. confectionary products 6. deep fried products 7. many processes snack foods

Trans fatty acids are found in (7):

1. content of fiber (hemicellulose and pectin) 2. waxes 3. protein 4. dextran

What 4 things cause molasses to be thick and gummy?

Shaking it

What has the ability to reform a temporary emulsion that has separated?

A clear, liquid form that is sweeter than granulated sugar. Equal mixture of glucose and fructose, created by hydrolyzing sucrose

What is invert sugar?

inulin

What is sometimes added to a soft drink to increase viscosity and add a creamy, fat-like consistency to a liquid?

They are more slowly absorbed in the SI, which can lead to diahrrea, ab pain, and gas

What is the most problematic issue with the substitution of non-nutritive sweeteners for sugar?

US Dept of Commerce (subset: National Marine Fisheries service)

Which federal agency is involved in the regulation of fish?

malitol

Which sugar alcohol appears to be closest to sucrose in solubility and functionality?

Tyrosinase, polyphenolase

____ and _____ are the enzymes involved in enzymatic browning

Sucralose, 600

____ is ____ times sweeter than sucrose and stable at high temps making it suitable for use in baked products

saccharin

____ was discovered as a sweetener in 1879, is about 500x sweeter than sucrose, contains no calories and can be used in both baked and processes foods

mono- and diglycerides

_____ and ____ are emulsifiers that are added to foods for their ability to increase or improve emulsion stability, dough strength, volume, texture and tolerance of ingredients to processing

Hydrogenated vegetable oil, unsaturated

_____ is an example of plastic fat. The more ______ a fat is, the more plastic it will be.

emulsion

a liquid dispersed in another liquid with which is it usually immiscible

Define non-nutritive sweetener

a sweetener/additive which must be approved by the FDA; provides little to no calories

edible coating

a thin layer of edible material, such as natural wax, oil, or petroleum-based wax that serves as a barrier to gas and moisture

invert sugar

an equal mixture of glucose and fructose, created by hydrolyzing sucrose

curing

to preserve food through the use of salt and drying. sugar, spices, or nitrates may also be added

syrup

very sugary solutions that vary widely in viscosity, carbohydrate concentration, flavor, and price

fructose

which type of sugar will result in the moistest cake?