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