Energy Nutrients Combine Terms
Cellulose, Pectin, Gums
"microcrystalline cellulose" indigestible noncaloric food additive. Jelly, jam, Gelling & stabilizing
60%
% of daily caloric intake: carbs
10%
% of daily caloric intake: protein
30%
% of daily caloric intake:fat
What factors affect melting point of a fat?
- lengths of fatty acid chain - # of double bonds in chain - configuration of double bonds - type of crystals in fat
Name an ingredient that will affect the coagulation temperature of egg protein (increasing temp = increasing rate of coagulation)
- Adding an acid will decrease coagulation temperature (isoelectric point) - sugar elevates coagulation temp. - salt depresses coagulation temp because of the pulling of proteins by (+) and (-) charges
What are the Casein proteins?
- Alpha (35-45%) - a1, a2 - Beta (20 -30%) - Kappa (8-15%) -Gamma (3-7&%)
What are the Whey proteins?
- Beta lactoglobulin (7-12%) - Alpha lactalbumin (2-5%) - Immunoglobulins (1-3%)
List 5 things that denature proteins.
1) Acids and bases 2) Heat 3) Cold 4) Irradiation 5) Organic solvents
American Diabetes Association recommends at least?
130 grams of carbohydrate per day
Major Minerals Misc Facts
- Numerous other "trace" minerals are also required - At least 20 known to be required for mammals - Role of some not precisely understood
List 2 categories of of protein found in cow milk.
caesins and whey
vitamin D
calcitriol in body rickets degraded by light
macromineral
calcium is what type of mineral?
unsaturated oil molecules
cannot pack tightly b/c they are kinky and are liquid at room temperature
Functional Properties of Sugar - Browning
caramelization and Maillard rxn. Humectancy, sweetness and texturizing
2 types of non enzymatic browning
caramelization and mallard reaction
liver, muscles, fat cells
carbs are stored in
beta-carotene
carrots yellow orange
flavor/mouthfeel
carry flavor compounds and contribute flavor
lactose
galactose and glucose beta( 1-4) linkage - reducing
plasticizer
lowers the glass transition temperature
unsaturated fat structure
not all the carbons are bonded with Hydrogen. Those that are, are double bonded with other carbon
malnutrition
not having the necessary nutrients for an extended period of time
gelatinization
not reversible
chlorophyll
synthesize glucose from CO2 and water, releasing O2 A - more common blue green B- yellow green
cholecalciferol
synthesized in skin from cholesterol using UV light
sucrose
table sugar, also known as plain sugar, brown sugar, and confectioner's sugar
Satiety
take longer to digest than carbohydrates and protein, so they induce a sense of fullness
ty-
tyrosine
Suspensions
unstable, heterogenous mixtures of two or more substances
HFCS
use alpha-amylase, then glucoamylase then glucose isomerase
Appearance
use to impart sheen
va-
valine*
vanillin
vanilla
Hydrogen bonds
very weak bonds; occurs when a hydrogen atom in one molecule is attracted to the electrostatic atom in another molecule
Hydrogenation
• When hydrogen is chemically added to an oil to saturate it's fatty acids • Degree of hydrogenation determines the solid properties of the fat
What is the composition (%) of milk proteins?
caseins = 75-85% whey = 15-25%
types of food additives
antimicrobial agents antioxidants curing agents colorants sweeteners nutritional additives
Acid
any substance with a pH lower than 7.0 and is characterised by a sour taste and ability to react with bases (alkalis)
Water Soluble Fibers
are in some cereal brans & pectin. Believed to lower serum cholesterol
arg-
arginine
as- as-
asparagine aspartic acid
cellulose
similar to amylose insoluble fiber
What causes capillary action?
Capillary action is caused by adhesion.
9
there are ___ essential amino acids
Drink choices to replenish water
Plain water, milk, and juice
vitamin E
alpha-tocopherol is the active form - antioxidant in body
functional group that contains N
amino
cereals
(1)Cereals are the most abundant plant food and are essential to the diet of billions around the world. (2)Cereals are generally poor source of nutrition.(3)Cereals contain mostly starch with some fiber and very little amount and low quality protein.
Important Beverage qualities
(1)Unsweetened, naturally sweetened and added sweeteners. (2) Brix /Acid ratio is an important quality criteria for beverages as well as other products. (3) maintaining quality such as sweetness.
Basic Structure of carbohydrates
(CH2O)n
Lactose
(milk sugar); galactose and glucose
The "D" and "L" specifications in the names of D-glucose and L-glucose are used to differentiate between two different shapes of the glucose molecule.
* "D" and "L" were created to title molecules that have a mirror effect (so you can state which is right and which is left).
Properties and Functions of Major Food Ingredients: Carbohydrates
- Chemical compounds that consist of only carbon, hydrogen and oxygen, usually with a H:C atom ratio of 2:1 - Largest non-water component in foods Make up 75% of weight of biological substances 80% of human food intake - Most common carbohydrate: sucrose (table sugar) - Simplest carbohydrates: monosaccharides - Glucose ("blood sugar"; primary cell energy source) - Fructose (fruit sugar) - Galactose (combines with glucose to make lactose
Describe a function of fat in a bread (do not use "taste")
- Fat makes bread softer due to shortening power by shortening gluten strands - fat coats amylose to prevent staling
What are the functions of lipids?
- Flavor - Prevent structure development - Emulsifications - Color
Identify 1 commerical process to modify fats and indicate why the modification might be desireable.
- Hydrogenation in order to increase shelf life by breaking dbl bonds and wanting to saturate fat so that the melting point is higher OR - interesterfication in order to decrease crystal size by: mixing of fatty acids makes a less homogeneous mixture therefore difficult for crystals to form
D-Glucose
- In the glucose molecule, an oxygen and hydrogen atom group is bonded to a carbon atom. On the other end of the glucose molecule, there is a double-bonded oxygen atom. Looking at the Fisher model of D-glucose with the double-bonded oxygen atom pointed down, the oxygen and hydrogen group at the top of the atom points to the right. The Fisher model is the best option for describing the difference between D-glucose and L-glucose because it shows the structural difference most clearly compared to other structural drawing models.
define isoelectric point (pI)
- The pH at which a protein molecule has lost its electrical charge (neutral) and is most susceptible to denaturation and precipitation - characteristic for each protein - pI range from 5-6.5
Define shortening power and its function.
- ability of fat to cover a large surface area to minimize the contact between water and gluten during the mixing of batters and doughs. Prevents structure developement
List the properties of proteins.
- amphoteric - isoelectric point - solubility - denaturation
Denaturation defined and effect on protein.
- any modification of the protein except breaking of the peptide bond. ~ it decreases solubility (less likely to stay dispersed) ~ increases loss of biological activity ~ increases viscosity (thickness) of the system (applying heat to egg or agitation)
What factors affect coagulation of egg proteins
- as temperature increases, rate of coagulation increases - liquid - by holding more liquid it will require a higher temp because the proteins are separated = precipitate - Sugar - elevates the coagulation temperature - Salt - (+) and (-) charges pulling the proteins = depresses coagulation tempertaure - acids - decrease coagulation temp because the protein are brought closer to the isoelectric pt = precipitate
What is the purpose of interesterifciation?
- decreases crystal size
What factors cause deterioration of fats?
- high heat - hydrolytic rancidity - oxidative rancidity
What is the purpose of hydrogenation?
- increase solidity of fat at room temp. - increase stability of fat to oxidation
How do Fatty Acids affect crystalizaion?
- interaction between hydrophobic portions - possible arrangements of tails ~ vanderbuilt interactions (weak bonds) allows for crystalization - degree of saturation - chain length
Role of Maltodextrins as fat sub.
- limited hydrolysis of starch by enzymes or acid= not sweet - contribute to a smooth creamy mouthfeel in pourable and spoonable salad dressings. - lower DE exibit a fat-like lubricity in reduced oil applications
Role of Simplesse as fat substitute.
- lower calories at 1.3kcal/g - a natural dairy ingredient (milk protein) and can be labeled as whey protein concentrate, milk protein, or dairy proteins - in a lot of cold foods for fat sub. - heat sensitve
list the types of egg foam systems
- meringues - fluffy omelet - souffle - cakes
Define solubility in relation to properties of proteins.
- solubility is lowest when molecule is neutral (so must have (-) or (+) charge to be soluble in water) - solubility is at a minimum when isoelectric point is reached
list examples of egg-thickened products
- stirred custard due to gradual heating = coagulation of egg - baked custard - milk provides salts needed for coagulation - cooked salad dressings - egg yolk instead of oil - hollandaise sauce -
Role of Olestra as fat substitue.
- sucrose polyester - not digested or absorbed - heat stable
Role of Benefat (salatrim) as fat sub.
- triglyceride acetic, propionic and stearic acid - 5 kcal/g = lower calories - diff. specific fatty acids for...
What are the conditions that oxidative rancidity can occur?
- unsaturated fatty acid, O2 - introduction of energy (heat/light) or enzyme
What is the percentage of components in whole milk?
- water = 88% - protein = 3.5 % - Fat = 3.3% - Carbohydrates = 5%
How are fats deteriorated in hydrolytic rancidity?
- water adds to ester linkage - lipolysis (hydrolysis) of lipids to free fatty acids and glycerol - catalyzed by lipase or heat
Glucose leaves mucosal cell via three routes.
-15% leaks back into intestinal lumen -25% diffuses into circulation -60% transported into circulation by GLUT2
Maltose
-2 glucose -Product of partial starch digestion
Monosaccharides
-3-7 carbon atoms -Possess functional carbonyl group (CdoublebondO) -Further classified as aldehydes (CHdoublebondO, aldoses) and ketoses (CH2OH)
Glucose transporters
-As GLU as highly polar, transport system to get GLU in and out of cells must be used -Utilize protein carriers called glucose transporters or "GLUT"
What type of bonds does cellulose have?
-B1-4 glycosidic -Non-digestible -Referred to as dietary fiber and not a major energy source
Normal blood glucose levels
-Fasting: 70-100 -Oral glucose tolerance test: ~140 -During pregnancy: 60-90
Role of glucose transport
-High glucose leads to insulin release from B cell from pancreas -Insulin stimulated uptake of glucose in muscle and adipose tissue inhibits gluconeogenesis in liver
Roles of insulin in carb metabolism:
-Increased glucose uptake in skeletal muscle and adipose tissue -Enzyme activation (PFK, Enolase, Pyruvate DH, Glycogen synthase) -Gene expression (PEPCK down) -Binds to membrane receptor -Stimulates GLUT4 to move to membrane -Maintenance of blood glucose levels
GLUT isoforms - 14 identified with genes
-Integral proteins- most span membrane several times -Each has specific combining site -Undergoes a conformational change upon binding the molecule -Can reverse this change when unbound
How is glucose and galactose absorbed?
-Into cell: active transport -Sodium-glucose transport 1 (SGLT1) -Dependent of Na+ - ATPase pump -Expense of ATP -One glucose per 2 Na+ ions
How is fructose absorbed?
-Into cell: facilitated transport (GLUT5) -Independent of glucose concentration -Independent of Na+ -Slower rate than glucose and galactose -Into blood by GLUT2
Glucose is derived from?
-Liver glycogen breakdown -Gluconeogenesis
Cellulose
-Major component of cell walls in plants -Composed of glucose
Glucose
-Metabolized in liver (30-35%) -Remainder passes into systemic blood supply and enters into muscle, kidney, and adipose tissue -Requires facilitate transport -Insulin dependent in skeletal muscle and adipose tissue -Concentration in blood must be controlled -Most cells are dependent on continuous supply for ATP generation
How does insulin stimulated uptake of glucose inhibit gluconeogenesis?
-Occurs by binding to insulin receptor -Stimulates GLUT4 translocation to plasma membrane -This occurs by a cascade of signaling
Oligosaccharides
-Raffinose -Stachyoses -Verbascose
Glucagon
-Released from a cells of pancreas in response to a decrease in blood glucose (between meals) -Results in increase in glucose output from liver due to -Increase liver glycogenolysis -Increase liver gluconeogenesis (GNG)
What are the 4 types of crystals that lipids can form? List them in order of decreasing size.
1) Beta (25-45 u) 2) Intermediate (3-5u) 3) Beta prime (B' <1u) 4) alpha (extremely fine and unstable)
Identify the 4 groups on every amino acid.
1) R-group (side chain) 2) a hydrogen - H 3) amino group - NH3+ 4) a carboxyl group - COO- (COOH)
List 3 foods that provide protein.
1) eggs 2) chicken 3) beans
List at least 4 functions of eggs in food systems
1) emulsifier 2) egg foam 3) egg gel (custard) 4) color 5) maillard browning
List 2 types of deterioration that can occur w/ lipids.
1) oxidative rancidity = attacks dbl bonds so it attacks unsaturated fats 2) hydrolytic rancidity
3 monosaccharides
1)Glucose 2)Galactose 3)Fructose
Leavening
1)Some baked goods made from cereals require leavening for better quality. 2)Leavening is the expansion of the dough matrix through gas (carbon dioxide) formation. 3)Leavening can be biological as in yeast action or it can be chemical as in sodium bicarbonate
3 disaccharides
1)maltose 2)lactose 3)sucrose
Identify the fat concentration (% by Wt) in the following ice cream products: 1. ice cream 2. low-fat ice cream 3. sherbet 4. mellorine 5. parevine
1. 10% or more 2. 2-7% 3. 0% 4. 10% 5. 10%
Identify the fat concentration (% by Wt) in the following Creams/milk products: 1. Sour 2. Half-and-Half 3. Coffee (light) 4. light whipping (whipping) 5. Heavy cream (heavy whipping) 6. butter
1. 18% 2. 10.5-18% 3. 18-30% 4. 30-35% 5. 36% 6. 80%
Identify the fat concentration (% by wt) in the following Fluid milk products: 1. Whole 2. Reduced Fat 3. low fat (light) 4. Fat free (skim) 5. Cultured buttermilk 6. Kefir 7. Sweet acidophilus milk 8. Yogurt 9. Lactaid
1. 3.25 + % 2. 2% 3. 1% 4. 0.1% 5. 0.1% 6. 7. 3.25% 8. 0.1%- 3.25% 9. 0.1-3.25%
Key Food Additive Types?
1. Acids and Acidity Regulators 2. Antioxidants and Preservatives 3. Coloring and Color Retention Agents 4. Emulsifiers and Stabilizers 5. Flavors and Flavor Enhancers 6. Humectants 7. Sweeteners
Primary Chemical Substances in Foods
1. Water 2. Carbohydrates 3. Fats 4. Proteins
Key Food-Related Chemical Types?
1. Water 2. Carbohydrates 3. Lipids (Fats) 4. Proteins 5. Vitamins 6. Minerals 7. Enzymes
List all 22 amino acids by naming! spelling counts!
1. alanine 2. glycine 3. isoleucine 4. leucine 5. valine 6. serine 7. threonine 8. cysteine 9. cystine 10. methionine 11. asparagine 12. glutamine 13. phenylalanine 14. tryptophan 15. tyrosine 16. aspartic acid 17. glutamic acid 18. arginine 19. histidine 20. lysine 21. hydroxyproline 22. proline
Match the fat substitute w/ its trade name: 1. Simplesse 2. Olestra 3. Benefat 4. Maltrin
1. microparticulated milk protein 2. sucrose polyester 3. triglyceride w/ acetic, propionic and stearic acid 4. maltodextrins
Protein DRI
10 to 35% of total calories consumed daily
Vegetable
100% vegetable juice
Kilocalorie (Kcal)
1000 small calories (cal)
Recommended daily intake of Proteins
15-20% of daily calories
peanut butter and beans
2 examples of complete protein
starch and fiber
2 polysaccharides
How much of the body is water molecules?
2/3
Average American consumes how many grams of carbs per day?
200+ Grams
alitame
200x banned in US
acesulfame K
200x clean, sweet bitter metallic at high levels good for baking PICTURE
aspartame
200x not stable at high temps PKU
Recommended daily intake of Lipids
25-30% of daily calories
maltose, sucrose, lactose
3 disaccharide
steak, trout, milk
3 examples of complete protein
glucose, fructose, galactose
3 monosaccharides
builds and repairs the body, is used to make enzymes, provides a source energy
3 things about protein
Cholesterol DRI
300 mg or less per day
saccharin
300x bitter aftertaste cancer in lab rats
cyclamate
30x synergistic effect banned in US
Protein Energy Content
4 Kcal/gram
Carbohydrate Energy Content
4 Kcalk/gram
1 gram of carbs?
4 calories
1 gram of protein?
4 calories
How Much Carbohydrate Do You Need?
45 to 55 % of total energy (calorie) intake
What is the 'temperature danger zone'?
5-60 deg C
Recommended daily intake of Carbohydrates
50-60% of daily calories
What is the optimal pH range for most life?
6.5 -8.2. This is neutral pH, not an acid or base.
sucralose
600x chlorine substituted glalactose-fructose cooking
pathway of vitamin D synthesis
7-dehydrocholesterol --> cholecalciferol--> liver --> 25-hydroxyvitamin D3 --> kidney -->1,25 dihydroxyvitamin D3 (calcitriol)
What percentage of the body is made of water
70%
neotame
8000-13000x similar to aspartame, more thermostable no PKU
Fat Energy Content
9 Kcal/gram
1 gram of fat?
9 calories
Oligosaccharies
<10 sugar unit, Raffinose and stachyose: Found in beans, lentils, and soybeans. Poorly digested by humans, but bacteria can ferment
High Pressure Processing
A method of preserving food that involves subjecting food to intense pressures to kill microbes such as yeasts, moulds and bacteria while maintaining the fresh qualities of the food.
Yeast
A microscopic single-cell organism that reproduces by budding iin the presence of food, moisture and warmth.
muffins
A "well" is made in the bowl of dry ingredients when preparing _____
An Isomer is?
A molecule with the same molecular formula as another molecule, but with a different chemical structure. That is, isomers contain the same number of atoms of each element, but have different arrangements of their atoms. Isomers do not necessarily share similar properties, unless they also have the same functional groups. There are two main forms of isomerism structural isomerism (or constitutional isomerism) and stereoisomerism (or spatial isomerism).
Cream
A by-product of milk production, and is produced by separating the fat globules from whole milk.
Amylopectin
A branch chain polymer with branches occurring with alpha 1-6 glycosidic bonds at branch points. Also has alpha 1-4 glycosidic bonds
Stevia
A natural sugar replacement derived from plants.
Food Intolerance
A chemical reaction to particular foods; it is not an immune response. Food intolerance, such as to gluten, is more common than food allergies.
General Level Health Claims
A claim that describes a relationship between the consumption of a food, or component in the food, and a health benefit it can provide.
High-Level Health Claim
A claim that describes the function of food, nutrient or other substance in relation to a serious disease or an indicator or biomarker of a serious disease.
What is a General Health Claim on a food label?
A claim that descries a relationship between the consumption of a food and a component in the food and a health benefit it can provide.
What is a High Level Health Claim?
A claim which describes the function of a food, nutrient or other substance in relation to a serious disease, they MUST be approved by FSANZ prior to use, manufacturers MUST provide scientific evidence of the claim.
Food Standards Code
A code developed by FSANZ covering locally grown and processed food that prescribes exactly what every food must contain or may contain; nothing else is permitted in that food.
Flavour
A combination of the taste and aroma of food.
Fiber
A complex carbohydrate that the body cannot break down or use for energy
What is Convection?
A convection occurs when air or water rise toa cooler area and cool down creating a cycle.
maltose
A disaccharide made of glucose + glucose.
Disaccharide
A double sugar, consisting of two monosaccharides joined by a glycosidic linkage formed during dehydration synthesis.
Unsaturated fat
A fat that is liquid at room temperature and found in vegetable oils, nuts, and seeds.
Functional Food
A food that provides a health benefit beyond basic nutrition. May be as a result of adding a food component or decreasing it, for example adding Omega , decreasing fat content.
Moulds
A form of fungi which reproduce by spores and appear as dark-coloured fuzzy masses on the surface of foods. They can be responsible for the production of toxins which may be extremely harmful if consumed.
Ultrafiltration
A form of membrane technology in which the fluid, for example milk, is pumped over membranes which have minute pores that hold back large molecules such as protein, and allow smaller molecules, such as water and lactose, to pass through.
Reverse Osmosis
A form of membrane technology similar to ultrafiltration but the pores in the membrane are smaller and allow only water to pass through, leaving behind concentrated milk solids.
Trans fatty acids
A kind of fat formed when hydrogen is added to vegetable oil during processing
What is the Food Standards Code?
A list of all the core foods we consume in our diet and guidelines regarding what these may or may not contain.
Surface Tension
A measure of how difficult it is to stretch or break the surface of a liquid. Water has a high surface tension because of the hydrogen bonding of surface molecules.
Define melting point of fat.
A measure of the strength of the bonds in the crystals; the temperature at which crystals of a solid fat melt.
Poaching
A method of cooking delicate foods in liquid at a temperature just below simmering 85 deg c
Physical Properties of Food
A particular trait such as size, viscosity or shape
Coagulation
A permanent change in protein from a liquid into a thick mass as the result of heat or the addtion of acid.
Pectin
A polysaccharide with gum-like properties which if found in the cell walls of fruit. It is released on cooking and reacts with sugar and acids to form a gel in jams and jellies.
Hi-maize
A prebiotic substance used in food manufacture which is particularly rich in resistant starch and acts like dietary fibre in the body.
Capillary Action
A process powered by adhesion that causes water molecules to move upward through a narrow tubes.
Genetic Modification
A process that alters the genetic material of plants or animals by duplicating, removing or inserting one or more new genes to improve its characteristic.
What is a Food safety program?
A program which sets out a written document that is kept on site at all food premises.
What is an Enzyme?
A protein that acts as a catalyst for chemical reactions and speed up various other actions without actually becoming a part of the reaction. They are usually found in fruits and vegetables. They are responsible for ripening of fruits and vegetables, enzymatic browning, and tenderising meats. They can prevent gelatinisation if not denatured first.
pH Scale
A scale used by scientists to determine acidity or alkalinity.
Gene
A segment of DNA that acts as identifying codes for hereditary traits.
Design Process
A series of steps of stages that are followed to create a new product
Criterion for Evaluation
A set of questions which assist in making judgements about the success of the meal or product.
Alkali
A soluble salt with base properties, that is it has a pH of greater than 7. These have a bitter taste.
Resistant Starch
A starch that resists digestion and is not broken down or absorbed in the small intestine during digestion.
Nutrition content claim
A statement made by a manufacturer about the amount of a nutrient, energy or a biolocially active substance in the food.
What is a Design Brief
A statement or outline that is developed from the initial problem or specific need. It should include the problem; specifications, details of event/problem, and contain no solutions.
Acid
A substance that increases the hydrogen ion concentration of a solution. Has a pH of 0 - 6.9.
What is the wall of the intestine composed of?
Absorptive mucosal and muscus-secreting goblet cells
Cholesterol
A type of fat made by the body from saturated fat; a minor part of fat in foods.
UHT Milk
A type of milk that has undergone Ultra-High temperature processing, heating the milk to approximately 135ºC for 2-3 seconds.
Shortening
A type of solid fat used in food preparation. Eg Butter, Margarine or Lard
hygroscopicity
Ability to attract and hold water, which is characteristic of sugars to varying degrees. Maintains freshness, but texture is high in humidity. acids are low in this
Enzymes break down food into?
Absorbable molecules
Cellular use of digestion depends on what?
Absorption as monosaccharides
Uses and effects of additives
All additives need to be harmless to the consumer but they also need to be flavourless, colourless and odourless so they don't alter the natural characteristics of food, unless the manufacturer requires them to do so.
Acidity regulators
Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods.
How do Acids preserve foods?
Acids reduce the ability of microbes to reproduce themselves, thus reducing the probability of spoilage.
What is a Food Product Recall?
Action taken to remove any food from the shelf that may pose a risk to consumers.
To lower water activities you can
Add salt Add sugar Remove water through drying
0 to 10% of total calories consumed daily
Added sugar DRI
Define hydrogenation.
Addition of hydrogen to an unsaturated fatty acid in the presence of a catalyst to reduce the unsaturation of the molecule and raise the melting point.
food irradation
Additives are typically thought of as ingredients, but can apply to a processing step
Caffeine and other GRAS (generally recognized as safe)
Additives such as sugar and salt are not required to go through the regulation process.
Influences for BMR
Age, Growth, Body Size, Body Type, Dieting, Gender, Environmental Temperature.
Saturated Fats structure
All Carbons are bonded with a Hydrogen, carbon may have a double bound with oxygen
Letter E on ingredients
All food additives once tested and found to be safe are given a number and the prefix E: these are known as E numbers. These foods can be sold in the European Union. Highly processed foods contain high amounts of E numbers.
What is the combined result of adhesion, cohesion, and surface tension?
Allows plants to transport water from their roots up through small tubes (stems) to their leaves.
preservative
Alpha-tocopherol (vitamin E)
Essential Amino Acids
Amino Acids the body cannot make, so must be ingested
What are proteins made up of?
Amino acids
essential amino acids
Amino acids that are needed, but cannot be made by the body; they must be eatin in foods. Animal foods contain all of these.
Calorie
Amount of energy needed to raise temperature 1 gram of water 1 degree C
Why does ice float on water?
Because of cohesion, the space below the hydrogen bonds in water molecules increase when frozen.
Monoprotic
An acid that can only donate one hydrogen ion.
Food Product Recall
An action taken to remove from distribution, sale and consumption, food that may pose a health and safety risk to consumers.
What is an Alkalai?
An alkalai is the opposite of an Acid, and has a pH greater than 7. They often have a bitter taste and slimy mouthfeel. The only commonly used Alkalai in cooking is Bicarbonate of Soda.
Non-essential Vitamins
Are ones the body can make & can do without supplementation of.
Essential Vitamins
Are ones the body can not make
Free-Range Eggs
Are produced by birds which can move around freely in large areas.
Why are Proteins important
Are the active machinery for life, assemble molecules that make a cell, breakdown molecules, move molecules from one place in the cell to another, in the form of muscle moves the whole animal
Food Poisoning
An illness caused by consuming food contaminiated by bacteria, chemicals or biological contamination.
What is Food Poisoning?
An illness resulting from consuming food tainted by bacreial, chemical or biological contaminants
The Macro-minerals are?
Are: Ca, P, Mg, Na, Cl, K, and S
gelatinization
An irreversible thickening process; hydrogen bonds form between starch and water molecules, causing starch granules to absorb water and swell.
Function of Fat in Food
Areation, Heat transfer, flavor/mouthfeel, appearance, satiety, nutrients
Anticaking agents
Anticaking agents keep powders such as milk powder from caking or sticking.
Major types of food additives
Anticaking and free-flowing agents, Antimicrobial agents, Antioxidants, Colorants, Curing agents, Dough strengtheners, Emulsifiers, Enzymes, Flavorings, Humectants, Leavening agents, Nutritional additives, Nonnutritive sweeteners, Nutritive sweeteners, Oxidizing agents, pH control agents, Processing aids, Sequestrants, Stabilizers and thickners
Antifoaming agents
Antifoaming agents (also called defoamers) reduce or prevent foaming in foods.
Antioxidants
Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health.
What is a food additive?
Any substance added to a food. A chemical or other substance that becomes part of a food product either intentionally or accidentally.
Food Processing
Any technique or method that changes raw plant or animal material into safe, edible and more palatable food.
Presentation
Appearance first catches attention and should be attractive and interesting.
hydrophobic interactions
As a polypeptide folds into its functional conformation, amino acids with hydrophobic side chains usually end up in clusters at the core of the protein, out of contact with the water.
What is a use for acids?
As a preservative in foods.
preservative
Ascorbic acid (vitamin C)
What does the term 'Physical Properties' refer to?
Aspects that contribute to the structure of a food. They can usually be measured, and include size, shape, colour, elasticity, and viscosity.
Cohesion of water
Attraction between molecules of the same substance. Due to hydrogen bonding that contributes to the transport of water against gravity in plants. Hydrogen bonds between the oxygen of one water molecule and a hydrogen of another water molecule.
What does AQIS stand for?
Australian Quarantine Inspection Service
AQIS
Australian Quarantine and Inspection Service: A statutory body operating at a national level that is responsible for imported food inspection, exports from Australia and border protection and Quarantine.
Rancidity Prevention
Avoid water, oxygen and heat Antioxidants:(Natural -Vit E, C), Commercial - butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT)
texturizers, emulsifiers, or stabilizers
Carrageenan (pectin)
Low Density Lipoproteins (LDL's)
Carries fat to cells
Very Low Density Lipoproteins (VLDL's)
Carries fat to cells
Vegetable
Carrots/diabetic exchange
Vegetable
Carrots/my plate
coloring agent
Beet Extract
thiamine
B1 beriberi - PNS degraded by sulfites, basic conditions, heat, tannins maintains nervous system
cobalamin
B12 metabolism of amino acids NOT IN PLANTS anemia is first symptom cobalt in center of corrin ring red
riboflavin
B2 redox reactions by flavoprotein enzymes yellow FMN and FAD synthesis
niacin
B3 - pyridine metaboic redox reaction nicotinamide -> NAD -> NADP pellagra
pantothenic acid
B5 synthesis of coenzyme A - fatty acids, oxidation of pyruvate
Biotin
B7 bacteria in intestine egg whites bind it
folic acid
B9 synthesis of RNA and DNA destroyed by copper ions and base conditions enriches flour can mask B12 deficiency
preservative
BHA
preservative
BHT
Blind Baking
Baking a pastry shell before it is filled
GLUT1
Basic supply of glucose to cells
coloring agent
Beta-carotene
Food Groups/ Categories
Beverages Cereals, grains, baked products Fruits and vegetables Legumes and nuts Meat and meat products Seafood Eggs Milk and Dairy Products Confectionery and chocolate
What is a Chemical Raising Agent?
BiCarbonate of soda is chemical which reacts with heat and moisture to produce CO2, causing the product to rise.
Waste Disposal
Bins should have tight fitting lids, and be emptied regularly
Enzymes
Biological Catalysts
Vitamins
Biologically active organic compounds that are not made by the body and must be obtained from diet
Trigliycerides
Body converts excess calories into these and they are stored as adipose tissue
Hard tissue in the body
Bones, teeth and cartilage.
Grains
Bread/my plate
Homogenisation
Breaking of fat globules in milk into minute particles so that the cream does not rise to the surface
Yolk
Bright yellow protein source which is also high in fat, vitamins and minerals. Acts as an emulsifier in food.
What is Dextrinisation?
Browning which occurs through the application of dry heat which converts starches to dextrins which are brown in colour and have a unique flavour and aroma.
false
T F a complete protein has all of the amino acids presents
Bulking agents
Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value.
Solid fats
Butter
How are disaccharides attached?
By hydroxyl groups (alpha or beta)
false
T F unsaturated fats are less desirable in your diet than saturated fats
D-mannose
C2 epimer of d-glucose (LLRR)
D-galactose
C4 epimer of d-glucose (RLLR)
Seven Major Minerals are?
Ca, P, K, S, Na, Cl, Mg Ca (calcium), P (phosphorus), Mg (magnesium), Na (sodium), Cl (chloride), K (potassium), S (sulfur)
texturizers, emulsifiers, or stabilizers
Calcium chloride
preservative
Calcium proprionate (sodium proprionate)
108 12g/fat x 9 cal/g
Calories in 12 g of fat
100 25g/carb x 4 cal/g
Calories in 25 g of carbohydrate
12 3g x 4 cal/g
Calories in 3 g of protein
Food additives
Can be divided into several groups, with some overlap between them.
Define amphoteric.
Capable of functioning as either an acid or a base, depending on the pH of the medium in which the compound is found.
45 to 65% total calories consumed daily
Carbohydrate DRI
Sugars
Carbohydrate: Monosaccharide and Disaccharide
sugar, starch, and fiber
Carbohydrates are ____
How the nutrients are used for energy production
Carbohydrates, lipids and protein are the fuel for energy B Group Vitamins allow the release of energy Iron forms part of haemoglobin essential for carrying oxygen around the body. Water transports the B group vitamins and is also required for chemical reactions to take place.
Preferred fuel for brain, muscles and other organs?
Carbohydrates.
Amino acids made primarily of
Carbon, Hydrogen, Nitrogen, and Oxygen Atoms
Body's main source of energy
Carbs
coloring agent
Carmel
Intensive Feed Lot Production
Cattle and Pigs that are confined to a yard area with watering and feeding facilities where cattle are completely hand or mechanically fed for the purpose of production.
coagulation
Example: Cooking eggs Coagulation is the permament change in protein form a liquid into a thick mass (solid) as the result of heat or the addition of acid. Is the first stage of denaturation
What is made of short chain fatty acids and used as a bulking agent and energy source for intestinal bacteria?
Cellulose
texturizers, emulsifiers, or stabilizers
Cellulose gum (guar gum) (gum arabic) (locust gum) (xanthan gum)
titratable acidity
measured by careful additions of base of known concentration to sample until an endpoint is reached
Refined Cereals
Cereal products from which the bran layers and germ of the cereal have been removed, leaving only the endosperm.
Key Foods
Cereals, Fruits, Vegetables, Nuts and Legumes, meats and seafood, dairy foods and eggs.
stir
mix, using a circular motion
Meat
Cheese/diabetic exchange
Dairy
Cheese/my plate
MInerals
Chemical elements obtained from inorganic compounds in food
Minerals are?
Chemical elements other than C, H, N, O (carbon, hydrogen, nitrogen, and oxygen) required by living organisms.
What is an acid?
Chemical substance which naturally occurs in many foods having a pH value less than 7. The lower the pH, the more acidic the compound.
phytochemicals
Chemicals in plant-based foods that are not nutrients but that have effects on the body.
Dextrinase (Isomaltase)
Claves the a1-6 bond of limit dextrins
If an EHO (Environment Health Officer) identifies a concern at a premises, what is the procedure which is undertaken to recify the concern?
Clearly identify the issues, set a timeline, monitor solutions, close the business if necessary.
Hydrolysis
Cleavage of the peptide bond Caused by strong acids, alkalis and enzymes Complete hydrolysis - AA components Partial hydrolysis - peptides Protein hydrolysates are used as flavor components in soup, sauces, gravy
Maltase ad Sucrase
Cleave a1-4 bonds of maltose and maltotriose --> glucose
Sucrase
Cleaves a1-2 bonds of sucrose --> fructose and glucose
Lactase
Cleaves b1-4 bonds of lactose --> galactose and glucose
Food
Complex mixture of thousands of chemicals. Proteins, carbohydrates and lipids are the major organic substances. Including water and the 4 components make up 97% of a foods mass. Remaining 3%, minute compounds (taste, odor, color), vitamins and minerals
functional groups
Components of organic molecules
Prebiotics
Compounds in food products that are non-digestible. These compounds stimulate the growth or activity of naturally occurring colonic bacteria, thereby improving health.
Structural (constitutional) Isomers?
Compounds of the same molecular formula with different connectivity (structure, constitution)
Configurational Isomers or Stereoisomers?
Compounds of the same structure that differ in one or more aspects of stereochemistry (how groups are oriented in space - enantiomers or diastereomers)
Conformational Isomers?
Compounds of the same structure that differ in rotation around one or more single bonds
Vitamins
Compounds that help to regulate body processes
Diabetes Mellitus (DM)
Condition characterized by high blood glucose levels due to problems with insulin secretion, action, or both
enzymes
Example: Making Cheese Protein substances that speed up chemical reactions. These occur naturally in raw food. An example is their presence in bananas helps in speeding up the ripening process. Rennet is an enzyme that when added to warm milk assists in the separation of the curds and whey
Hydrolysis
Example: Meat in a marinade Describes a particular type of breakdown of larger molecules into smaller molecules. Acids or alkalis increase the rate of this. When heat is applied to meat the protein collagen breaks down and helps tenderise the meat
Denaturation
Example: Whisking egg whites Denaturation is a permanent structural change of the protein molecules in food. This can occur due to application of heat, mechanical action or the addition of acids
Diabetic exchange
Exchange system
In the test tube activity with water and and an index card, what caused the water to stay in the test tube?
Cohesion causes the water molecules to stick together with such force that they defy gravity.
How does cohesion support life on Earth?
Cohesion creates a layer of insulation below ice (water molecules) which protects organisms below it.
What gives water a high surface tension?
Cohesion.
Food coloring
Colorings are added to food to replace colors lost during preparation, or to make food look more attractive.
Lean Body Weight
Combined weight of bone, muscle, and connective tissue
What do the four brush border enzymes do?
Complete the hydrolysis of the remaining carbs (excluding fiber)
gums
Complex carbohydrates of plant origin, usually containing galactose and at least one other sugar or sugar derivative, but excluding glucose.
What is Maillard Reaction?
Complex chemical browning which results from the application of dry heat to starches and proteins.
Moisture, Warmth, Time, Food, Low-acidity, & Oxygen
Conditions required for Bacterial growth.
What are the specifications?
Considerations are details which are flexible and need to be taken into account when developing a solution. Constraints are details within th brief that must be adhered to.
Glycemic load
Considers quantity and quality of CHO in good (GI x g of CHO in 1 serving of food)
Calorie (energy) dense
Consuming few or reasonable amounts of nutrients and compounds for lots of calories
Nutrition dense
Consuming lots or reasonable amounts of nutrients and compounds for few or reasonable amount of calories
Disaccharides
Contain 2 monosaccharide units attached through acetal bonds
Complete proteins
Contain all the necessary and essential amino acids
Recalls may happen because of ...
Contamination by foreign materials, or bacterial pathogens or incorrect labelling.
functional properties of simple sugars
Contribute to viscosity lower water activity lower freezing point
glucose isomerase
Converts glucose into fructose and used in sweets
Frying
Cooking food by total or part immersion in fat or oil that is heated to temperatures between 150 deg to 220 deg C
Steaming
Cooking food in the steam from boiling water.
Boiling
Cooking food in water at 100 deg C
Chalazae
Cord which anchors the yolk in the thick thick albumin of the egg.
Vegetable
Corn/ my plate
Starch
Corn/diabetic exchange
Maximising Shelf Life
Correct storage will reduce the opportunity for food to be exposed to conditions that will have a detrimiental effect on its sensory properties.
cc
Cubic centimeter
c
Cup
dextrose
D-glucose
L-Glucose
D-glucose and L-glucose are made up of the same atoms. The only difference between the two structures is displayed through the Fisher model. Unlike D-glucose, the oxygen and hydrogen group of atoms in L-glucose points to the left in the Fisher model. If these two molecules faced each other, they would look like a reflection of one another. Although the D and L specifications are commonly used to describe different structures of sugars and amino acids, it is not always the most favorable configurational descriptor because it focuses on the configuration of only one carbon atom in the structure, when there could be many.
Water soluble
Dissolves in water. Vitamins C and B
DRI
Daily recommended intake
Game
Dark meat from rabbit, kangaroo, crocodile, deer and wild birds.
Protein Properties
Def. - change in molecular structure without breaking covalent bonds or altering the AA sequence Results in loss of biological activity, changes physical or functional properties (solubility, enzymes) Caused by heat, acids, solvents & salts "practically irreversiable"
Ripening Process
Due to the action of enzymes, colours develop and 'take over' from green and starches change to sugars developing sweetness and flavour.
Fruit Flavours
Due to various acids: Citric, Malic, Oxalic & Tartaric
Fruit & Vegetable Colour
Due to various pigments: Green from Chlorophyll, orange and yellow from carotenoids and red and blue from Anthocyanins.
The key to getting enough vitamins
Eating a variety of food.
Protein Solubility
Depends on the AA content & sequence Solubility Some proteins are soluble in Water - ovalbumin (egg whites), lactoalbumin (milk) Weak salt solutions - lactoglobulins (milk), myosin (muscle tissue) Ethanol - gliadin (wheat)
Protein Waterbinding
Depends on the AA content & sequence Muscle tissue of meats (hotdogs, fat, protein, water)
Water in foods
Described in terms of Moisture content Water activity
Hydrolysis
Describes a particular type of breakdown of larger molecules into smaller molecules. Acids or alkalis increase the rate of this. When heat is applied to meat the protein collagen breaks down and helps tenderise the meat
Plating
Design or arrangement of food on the serving plate adds to the attractiveness and increases the desire to eat and enjoy a meal.
Pasteurisation
Destroys pathogenic or disease-causing bacteria and also extends the shelf life of milk
Idenify the main roles and responsibilities of FSANZ?
Developing the Food Standards Code, CoOrdination of the Food Product Recalls, Food Labelling Regulations, Provision of accurate consumer information, Working with AQIS to product the food supply.
What is Oxidative rancidity?
Development of off flavors and odors in fats as result of the uptake of oxygen and the formation of peroxides, hydroperoxides, and numerous other compounds.
Role of State Government on Food Control
Development, implementation and enforcement of food legislation within the State, including Food Safety Programs.
Pancreas releases pancreatic a-amylase to hydrolyze a1-4bonds
Dextrin broken down into maltose
What are most dietary carbs?
Di and polysaccharides
Starch
Diabetic exchange/bread
Variety
Dietary characteristic of providing a wide selection of foods from each food group
Moderation
Dietary characteristic of providing food's and substances within set limits
Balance (proportionality)
Dietary characteristic of providing groups of food in proportion to each other so that no one or two food groups prevent the use of any other food groups
What can and can't digest oligosaccharides?
Digestive enzymes CANNOT Bacteria within intestine CAN
Gel
Dispersed phase:liquid continuous phase: solid cheese, cooked egg whites, hot dogs, jelly
Glass
Dispersed phase:solid Continuous Phase:solid example:chocolate
Sol
Dispersed phase:solid continuous phase:liquid Gravy, Casein in milk, raw egg whites
Fat soluble
Dissolves in fat and can be stored in the body. Vitamins A, D, E, and K
Soluble fiber
Dissolves in water
Flower Vegetables
Divided into two groups, cabbage family and daisy family.
Insoluble fiber
Doesn't dissolve in water
Incomplete proteins
Don't have enough of one or more of the essential amino acids.
Non Polar vs. Polar?
Don't mix with water and soluble in non polar substances because fats and oils are also non polat
How do dry cooking methods improve the quality of the foods being produced?
Dry Cooking Methods invlove the use of dry heat from a heat source such as a gas jet, electric heating element or toast Grill. Dry methods also include frying, baking and roasting. Dry methods contribute to many chemical reactions such as dextrinisation, caramelisation, coagulation, and Maillard Reaction.
preservative
EDTA
Nuts
Edible kernels of dried fruits from trees and plants. They are enclosed in hard, brittle or woody shells.
Eggs
Eggs are very nutritious food and they contain mainly protein, fat, and small amounts of carbohydrates. Egg yolk contains the fat, including cholesterol, and protein. Egg white contains protein. Good quality egg has uniform yolk of good color and size and egg white portion that is clear and viscous
What happens to electrons when two hydrogen atoms combine with an oxygen atom?
Electrons are not equally shared.
Emulsifiers
Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenized milk.
Microwave
Energy transferred to food by electromagnetic radiation
Bruising
Enzymes and juices are released from broken cells, resulting in discolouration causing destruction of texture and flavour.
Brush boarder
Enzymes here complete the digestion of carbs to their final product - forming free glucose
Grilling
Fast dry method of cooking that uses intense heat radiated by an electrical element a gas flame, glowing charcoal or an open wood fire.
Water
Essential liquid component of the body that all tissues require
Water
Essential to everybody function you have. It helps you digest food and remove waste
What are the national authorities responsible for protecting Australia's food supply?
FSANZ & AQIS
National Authorities associated with Food Control
FSANZ; AQIS
Food Selection
Factors affecting this include, cost, availability, likes and dislikes, dietary needs or food restrictions, seasonality, & appearance.
Impaired (pre-diabetes)
Fasting: 100-125 OGTT: 140-200
Diabetes
Fasting: >126 OGTT: >200 "Casual" (no regard for time of past meal) >200
Fats and oils contain ___ calories per gram vs. ___for proteins and carbohydrates
Fats and oils contain 9 calories per gram vs. 4 for proteins and carbohydrates
What is the difference between fats and oils?
Fats are solid at room temperature and generally come from animal sources, while oils are liquids at room temperature and are usually from plant sources.
What is the difference between fats and oils?
Fats are solid at room temperature whereas oils are liquid
What is the role of fats in food production?
Fats produce a moist mouthfeel, contribute to flavour, areation, emulsification and increased shelf life. They are also an excellent heat conductor for frying foods evenly.
Unsaturated fats
Fats that are usually liquid at room temperature
Saturated fats
Fats that are usually solid at room temperature
The list of Trace minerals are?
Fe (iron), Zn (zinc), Mn (manganese), Cu (copper), I (iodine), Se (selenium), Mo (molybdenum), Co (cobalt), Cr (chromium), F (flouride)
Describe the role of the three levels of government in a Food Product Recall.
Federal: Develops guidelines, Coordinates recalls and distributes information to relevant agencies; State: Informs FSANZ of recall information, liaises if action required for recalls & alerts local govenments of any required action; Local: removes food items required, reports back to state government regarding the destruction of recalled products.
21-38g
Fiber DRI
Stem Vegetables
Fibrous stem of vegetables which is eaten either raw or cooked.
Effects of acids on Food functionality
Flavor Shelf-life/preservation Texture Food Colors
Flavor enhancers
Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources (through distillation, solvent extraction, maceration, among other methods) or created artificially.
Flavors
Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially.
Fish
Flesh of an aquatic vertebrate animal.
Wholegrain Flour
Flour that contains 100% of the wheat grain.
Flour treatment agents
Flour treatment agents are added to flour to improve its color or its use in baking.
Bread Flour
Flour with a high gluten content and is best suited to breadmaking.
Dairy Products
Fluid milk, lactose free milk, half and half, cream, whipping cream, cultured milk, chocolate milk, evaporated milk, sweet and condensed milk, UHT milk and NFDM (instant milk), ice cream and cheese. Milk derived ingredients like NFDM and whey protein are common food ingredients.
Tertiary Structure
Folding of chain over itself Very important in protein activity
vitamin B6
amino acid decarboxylase enzymes in metabolic reactions - production of neurotransmitters red blood cell metabolism
In Victoria, what is the name of the food laws?
Food Act, 1984
What is the role of the local government in Australian Food Safety?
Food Business registration, following up on food poisoning reports, ensuring recalled food items are removed from shelves, Providing education to the public.
What does FSANZ stand for?
Food Safety Australia and New Zealand
FSANZ
Food Standards Australia New Zealand: A partnership between the Commonwealth, New Zealand, state and territory governments to develop and implement uniform food standards.
Acids
Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, fumaric acid, and lactic acid.
Types of food additive
Food additives can be classified as natural or artificial. Natural additives include salt, sugar spices and natural food colouring. Artificial additives are made from a range of chemicals that have been specifically designed by food scientists.
My plate.gov
Food guidance system
Insulin response occurs in response to?
Food intake, protein ingestion, IV AA, muscular exercise and cation administration
Why is food Preserved?
Food is preserved to extend the shelf life of perished foods, extend seasonal availability, and increase variety.
Miscellaneous foods are:
Foods comprised of a number of ingredients and cannot be categorised under each individual ingredients.
Empty Calories
Foods made of mostly sugar that provide calories but offer little in nutritional value
What are 'high risk foods'?
Foods more likely to contribute of food poisoning than others, they usually have high carbohydrate, protein and moisture content.
Standardised Foods are:
Foods that have undergone some form of processing.
When would you want a high smoke point or fat decomposition (deterioation of triglcerides)
For frying; good sources: peanut> cottonseed> lard, shortening
GRAS exemptions are granted?
For substances that are generally recognized, among experts qualified by scientific training and experience to evaluate their safety, as having been adequately shown through scientific procedures (or, in the case of a substance used in food prior to January 1, 1958, through either scientific procedures or through experience based on common use in food) to be safe under the conditions of their intended use.
Starch
Formed during photosynthesis in plants as the main food reserve for growth. Is a complex polysaccharide.
Bran
Forms the tough fibrous layer that protect the grain of cereal.
MACRONUTRIENTS
Found in liquid & solid foods. Three types: Carbohydrates, Fat, and Protein.
Fibre
Found in the cell wall of plants and is essential for healthy digestive systems.
Seeds and Pods
Four main types: beans, peas, snow peas and corn.
Forms of Water
Free Water Adsorbed Water Bound Water
How can food be preserved?
Freezing, Dehydration, Addition of Sugar, Addition of Acids, Bottling (Heat Processing)
GLUT5
Fructose
Pome Fruit
Fruit with a compartmented core that contains seeds.
Carbs examples
Fruit, milk, honey, potatoes, beans, and cereals.
What are the Key Foods?
Fruits; Vegetables; Cereals; Meats, Poultry, Fish & Eggs; Nuts & Legumes; Dairy Foods
How do substances such as lecithin function in food systems? Example
Functions as an emulsifier. For example adding an egg to cake?
GL =
GI x grams of carbs in a serving of food / 100
texturizers, emulsifiers, or stabilizers
Gelatin
GRAS
Generally Recognized As Safe
Properties of Starch
Generally not readily soluble in cold water. Take up water and swell in the presence of heat. Used to thicken foods Modified starches used to achieve different textural characteristics
Folding
Gently combining a light airy mixture with a heavier mixture; a metal spoon or spatula is used in short strokes to prevent loss fo air or volume
Glazing agents
Glazing agents provide a shiny appearance or protective coating to foods.
Sucrose
Glucose and fructose (glycosidic bonds occur at anomeric hydroxyls of both residues -Non-reducing sugar
Euglycemia (normal range)
Glucose mM: 5-7 Concentration: 90-126
Hyperglycemia (high blood glucose)
Glucose mM: 7 (for non diabetics in the fasting state) Concentration: <126
Hypoglycemia (low blood glucose)
Glucose mM: <3 Concentration < 54 (fasting or prolonged exercise)
Insulin stimulates the uptake of what?
Glucose, fatty acids, and amino acids by muscle and adipose tissue
What are oligosaccharides made up of?
Glucose, galactose, and fructose
What is the surface area of glucose and fructose to facilitate absorption?
Glucose: 5400 g/day Fructose: 400 g/day
humectants
Glycerin
Which has more branch points glycogen or amylopectin?
Glycogen
1 oz
Grain serving size on myplate.GOV
g
Grams
Fruit
Grape juice
How might food spoilage and food poisoning be prevented?
Hand Washing, Good Personal Hygiene, Correct Storage, Good Food Handling, Clean Environmental Hygiene practices, Carefully monitoring of food cycles.
Complex Processes
Hands on processes that involve initial decision-making that directly affects the outcome of a recipe
Tree Nuts
Hard outer shell and fleshy centre or endosperm, and are similar to the stone found inside peaches and plums.
Humectancy
Has an affinity for moisture (hydroscopic) Hydrogen bond with water making it less available for microbial growth
What is HACCP?
Hazard Analysis Critical Control Point - A system which requires owners and operators of food premises to provide a food safety program, and identifies any potential food hazard.
HACCP
Hazard Analysis Critical Control Points: A food safety system that identifies potential food hazards and their control points at all stages in the production of food.
What are the seven steps in the HACCP process?
Hazard Analysis; Critical Control Points; Critical Limits; Monitoring; Corrective actions if necessary; Record Keeping; Procedures for Identifying problems which may arrise.
protein
amino acids make up____
How does heat processing preserve foods?
Heat processing kills any bacteria that is present, thus sterilising the food environment, then seals the bottle preventing reinfection or introduction of oxygen which again, prevents microbial activity.
Functions of vitamins
Help your body fight diseases, while others help your body produce energy
Functions of water
Helps regulate body temperature, carries nutrients to your cells, and helps your body digest food and remove waste.
Glucose transporter cannot diffuse across membrane - non polar lipid bilayer because?
High polar properties
Thin Albumin
High protein source which is runnier in texture than that surrounding the yolk in an egg.
GLUT3
High-affinity for brain and other glucose-dependent tissues
Glycogen defined
Highly branched arrangement of glucose molecules consisting of both a1-4 and 1-6 glycosidic bonds
0
How many calories in a free food
1cc
How many cubic centimeters are in 1 mL
0
How many grams of carbohydrate in a free food
0
How many grams of fat in a free food
0
How many grams of protein in a free food
One milk exchange
How many milk exchanges is a one cup of any milk
8 oz
How many ounces are in one cup
4 oz
How many ounces equal 1/2 cup
One starch
How many starch exchanges is one slice of bread
Two starches
How many starches is one hamburger or hotdog bun
16 tablespoons
How many tablespoons are in 1 cup
1 Tbsp
How many tablespoons are in 1/2 fluid oz
8 Tbsp
How many tablespoons are in four oz
3 teaspoons
How many teaspoons are in 1 tablespoon
3 teaspoons
How many teaspoons are in 1/2 fluid oz
1 teaspoon
How many teaspoons are in one pat of margarine
Humectants
Humectants prevent foods from drying out.
non covalent interactions
Hydrogen bonds, hydrophobic interactions, electrostatic bonds and van der Waals forces
What produces a sugar alcohols such as sorbitol, xylitol, maltitol, and lactitol?
Hydrogenation of mono and disaccharides
How does microwaving cook foods?
Microwaves use electromagnetic energy which pepetrate the foods and cause water molecules to vibrate together at a high frequency. This causes heat which cooks the food.
How does insulin promote storage of carbs, lipids, and proteins?
Increasing the expression or activity of enzymes that catalyze the synthesis of glycogen, lipids, and proteins
Best-Before Date
Indicates the date until which food remains fully marketable. After this date, the food may still be perfectly satisfactory.
Fiber
Indigestible portion of food derived from plants we need for normal bowel function
GLUT4
Insulin sensitive, in muscle and adipose tissues- not in liver, brain, and erythrocytes
Carbohydrates provide?
Immediate energy and about 4 calories per gram of carbos.
What are some of the roles of acids in food functioning?
Improving flavour, preservation, deactivation of enzymes, tenderising meats, setting jams
Color retention agents
In contrast to colorings, color retention agents are used to preserve a food's existing color.
How is microorganism growth inhibited?
In order to preserve foods, the conditions under which microorganisms thrive must be altered.
Where do most cellular events take place?
In water
Bulbs
Include onions, garlic, shallots, and spring onions, all members of the lily family.
Appearance
Includes colour, shape, size, and texture of foods.
Nutrition Labelling
Inclusion of a Nutrition Information Panel in prescribed format.
Glycemic index
Increase in blood glucose during 2 hour period after consumption of a certain amount of CHO compared with equal CHO from reference food
kg
Kilograms
Energy measure
Kj (Kilojoules)
Directions for Use and Storage.
Information included on a label about any special storage conditions necessary to ensure the food keeps for the time indicated by the date-marking.
Last
Ingredient in smallest amount first/last on label?
Primary Processing
Involves a range of processes to make food safe to eat so that it can be consumed individually or used in the manufacture of other food products. The physical form of the food changes very little.
Cross-Contamination
Involves the transfer of harmful bacteria from uncooked or raw food to food that has already been cooked or prepared.
Membrane Technology
Involves using a porous membrane or filter to separate the particles in a fluid. Two methods may be ultrafiltration and reverse osmosis.
Ultrafiltration
Is a form of membrane technology in which milk is pumped across a membrane to collect the protein and fat and some of the calcium molecules, but the water and lactose are allowed to pass through.
roux
Is a mixture of fat and flour prepared above the melting point of solid fats. This is used in white sauces, gravies and some custards
Denaturation
Is a permanent structural change of the protein molecules in food. This can occur due to application of heat, mechanical action or the addition of acids
Texture
Is the response for the tactile sense or the structural composition of the food.
Radiation
Is the transmission of heat energy in the form of rays, as occurs during grilling.
Considerations
Issues or aspects to be taken into account when designing options for a product.
What happens to a protein when the molecule is charged, and how does this affect a food system?
It clumps and precipitates out
How does fat content affect egg white foam stability?
It destabilizes or decreases stability of the foam ---- reason for separating yolk from white
Glycogen
It is an animal starch, like amylopectin, but more highly branched. produced and stored in the liver and muscles. When excess CHO's are consumed the body will make glycogen and then fat
List 5 properties of water
It is cohesive and adhesive It has a high specific heat It has a high heat of vaporization It is less dense as a solid than a liquid It is a good solvent
Why is water important?
It is essential to every body function you have.
vitamin K
K2 is produced by intestines blood clotting
oxidative rancidity
Off-flavor resulting from chemical reactions between unsaturated fatty acids and oxygen, producing hydroperoxides and their odorous breakdown products.
High degree of branching provides what?
Large number of non-reducing ends
Saturated Fat
Oil from animal products that are solid at room temperature
texturizers, emulsifiers, or stabilizers
Lecithin
Emulsification
Lecithin in egg yolks work to combine oil and water phases in a mixture preventing them from separating.
Legumes
Legumes offer good quality protein, as a plant food, and they are low fat and high fiber food. Some legumes are classified as oil seeds and do contain high fat and are used as a source of vegetable oil (soybeans)
Amylose
Linear chain of glucose alpha 1-4 glycosidic bonds
Degree of unsaturation
Liquid/soild at room temperature (melting point) Oxidation
Ingredient Listings
List of all additives in descending order by ingoing weight.
L
Liter
Probiotics
Live microbial food supplements which, when added to foods, enhance nutrient absorption from the bowel and protect the bowel against cancer and other major bowel disorders.
What is responsible for releasing glucose between meals to maintain euglycemia?
Liver
Monounsaturated Fat
Oil from vegetable products that are liquid at room temperature and lower blood cholesterol
Stewing
Long slow method of simmering food in a small amount of liquid.
Polyunsaturated Fat
Oil from vegetable products that are liquid at room temperature. Used in moderation may lower blood cholesterol.
Omega-3
Oils which are beneficial for health, particularly in the prevention of heart disease.
GLUT 2
Low infinity transporter; glucose from enterocyte to blood
Where does digestion polysaccharides take place?
Lumen of the small intestine
Cheese
Made from the curds of milk which are separated from the water and lactose (whey)
Protein
Made up of amino acids. Essential for many functions in the body.
Proteins
Main constituents of muscle, major components of enzymes and make up structure of hormones & antibodies
Carbohydrates
Main source of the bodies energy made of sugar
Bacterial Contamination
Mainly caused by poor food handling, where bacteria is transferred to food and then consumed resulting in poisoning.
Glycogen
Major stored carb in animal tissues (liver and muscle)
Baking
Method of cooking food in an oven without the addition of fat or oil.
Specifications
May be considerations or constraints which influence the design and development of the product.
Describe Spoiled Foods
May be unpleasant to eat, but may not necessarily cause food poisoning if eaten.
Saturated fats
May increase the risk of heart disease and other diseases.
Unsaturated fats
May lower the risk of heart disease and other diseases.
Lot Identification
Markings which identify the packaging premises and batch of a food item.
Blanching
Method of partly cooking food by plunging it briefly into boiling water.
Trans
Means opposite side
CIS
Means same side
Hemoglobin A1c
Measure of average blood glucose over the past ~3 months
Red Meat
Meat from Cattle and Lamb
White Meat
Meat from Poultry , fish and pork
Poultry
Meat from all domestic fowl.
Tough Cuts
Meat obtained from older animals or areas of high exercise. Also known as Flavour Cuts
Tender Cuts
Meat which is naturally tender, obtained from young animals or areas of low exercise.
Ex of complete proteins
Meat, fish, eggs, dairy products, and soybeans.
Meat and Meat Products
Meat, red or white, is the flesh, and to a limited extent, organs of animals. Meat provides high quality protein, minerals and vitamin B. Meat contains saturated and unsaturated fat.
Sources of cholesterol
Meat, some seafood, whole or reduced fat milk, cheese, and butter.
Digestion has two types:
Mechanical: begins by chewing of food (mastication) Chemical: occurs by means of enzymes produced by organs associated with the Alimentary canal.
Leaf Vegetables
Members of the daisy family and include cabbages, asian greens, lettuces, endive silverbeet and spinach.
Aspartame
Methyl ester of aspartic acid-phenylalanine
Yeast
Micro-Organisms which reproduce by budding; they cause food spoilage in foods such as fruit juice and vinegar.
Water activity and microbes
Microbes won't grow beneath 0.6 water activity.
ug
Micrograms
Milk and Dairy
Milk pH is 6.6, and it contains 88% water and the balance is protein, fat and sugar. Milk protein is mostly casein (80%), and whey proteins (20%). Milk sugar is lactose, which is not very sweet and not very soluble and it is a disaccharide, composed of glucose and galactose.
mg
Milligram
ml
Milliliter
Kneading
Mixing and shaping flour dough by hand; the dough is folded, pressed and turned as it is kneaded.
Beating
Mixing ingredients vigorously to incorporate air or combine ingredients.
Enantiomers, D-glucose and L-glucose?
Molecular structures are mirror images of each other.
Role of Local Government in Food Controls
Monitoring all food businesses within the state to ensure they comply with state health acts.
What is AQIS responsible for?
Monitoring food being imported into Australia and food exported out of Australia.
4 causes of Food Spoilage may be ...
Moulds, Bacteria, Yeasts, & Enzymes
Fructooligosaccharides (FOS)
Multiple units of sucrose joined to one, two or three fructose molecules
Fungi
Mushrooms and truffles are the fruiting body of the plant, and obtain their nutrients by living off the decaying remains of other organisms.
Prescribed Name of Food
Must indicate the true nature of the product and not mislead.
Maillard Browning
Non-enzymatic browning Reducing sugar and amino yield brown pigments and flavors
Identify the aspects that MUST appear on a label:
Name of product, Country of Origin, Ingredients List, percentage labelling, allergen warnings, Additives, Nutrition Information Panel, Dating, Storage.
Plant Sterols
Natural compounds present in plants which can improve health by inhibiting the absorption of cholesterol through the small intestine.
List three Symptoms of Food Poisoning
Nausea, Diarrhoea, Vomiting, Fever, Headaches.
preservative
Nitrates. Has raised health concerns.
Maillard Rxn
Nonenzymatic browning Reducing sugar and an amino acid Carbonyl group C=O Results in wanted/unwanted colors, flavors, and odor
Caramelization
Nonenzymatic browning Result of applying heat energy to sugars No protein required
What does water transport throughout the body?
Nutrients and other things the body needs.
Fats
Nutrients that promote normal growth, give you energy and keep your skin healthy
Fats
Nutrients that promote normal growth, give you energy, and keep your skin healthy.
Seeds
Nuts that grow like seeds inside large woody pods or cones. Eg, pinenuts.
Syneresis
Occurs on cooling and standing when many gels lose liquid and shrink.
Chemical Contamination
Occurs through misuse of agricultural compounds such as herbicides etc which may enter water supplies and poison fish etc.
Conduction
Occurs when heat is transferred from one molecule to another by collision or movement.
Hydration
Occurs when protein binds with water, strengthening the molecules. An example is when water is added to wheat flour causing the swelling of the proteins glutenin and gliadin to form gluten
Convection
Occurs when the molecules in liquids or gases move from a warmer area to a cooler one.
How do polar molecules act like magnets?
Opposite charges attract.
Where does digestion of carbs begin?
Oral cavity
One slice of bread
One ounce evergreens on myplate
Carbos?
Organic compound consisting of only: carbon, hydrogen, and oxygen.
Transgenic Organisms
Organisms produced as a result of genetic modification in which the DNA from a plant or animal is transferred into another plant or animal to which it is not directly related.
Alimentary canal
Organs associated with chemical digestion; organs in this association produces enzymes for digestion.
oz
Ounce
protein
PKU, kwashiokor
Added sugar
Pancake syrup
Grains
Pancakes
Meat
Peanut butter/diabetic exchange
Protein
Peanut butter/my plate
The 3 main components of blood
Plasma - Makes up approximately 55 per cent of blood and contains clotting material and transports nutrients, gases, hormones and waste. Red Blood Cells: Make up around 44 per cent of blood and contains haemoglobin, which carries oxygen, carbon dioxide and other gases. White Blood Cells- Make up around 1 per cent of blood and is important for fighting disease and infection.
Personal Hygiene
Personal cleanliness and behaviours which are critical aspects of safe food handling, in order to reduce the risk of contamination.
Identify some of the causes of chemical poisoning.
Pesticides, insecticides, household chemicals.
Give another name for lecithin.
Phosphatidyl Choline
Amino Acids & Peptides in foods
Play an important role in the browning of food at high temperatures. Single AA or short peptides have tastes of their own (aged cheese, cured hams, soy sauce) Glutamic acid - MSG umami Japanese "delicious" AA with sulfur - eggy & meaty aromas The different AA influences the structure & behavior of proteins
Legumes
Pod-bearing plants, including chickpeas, lentils, haricot beans, peanuts.
Polysaccharides
Polmers of monosaccharides (>10, 100s-1000s), Joined together by glycosidic bonds, Homopolysaccharides Heteropolysaccharides, Not sweet, Texture - viscosity, mouthfeel, consistency, smoothness, toughness
Proteins
Polymer of amino acids made up of C, H, O, S, and N.
Secondary Structure
Polypeptide chains form a coiled helix
What might be the most likely cause of Bacterial food poisoning?
Poor food handling and storage.
Egg Shell
Porous, calcium rich container surrounding contents of egg.
What do unequal electrons surrounding hydrogen and water atoms create?
Positive and negative areas called polar molecules.
4 Stage Cleaning Process
Pre-Cleaning; Cleaning; Sanitising; Drying & Storage
What might be the prime stages of food preparation for cross contamination to occur?
Preparation, Storage, Washing and Drying, Tasting, Thawing
Mandatory Warning Statements
Prescribed statements that must be included on the label using the exact words listed in the standard.
Trace Elements
Present in the body in very small amounts
Major Processes
Provision of Blood, Blood Production, Formation of Soft and Hard Tissue
Preservatives
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms.
Lipids (Fats)
Primarily function in storing energy & vitamins, cushioning organs, insulating the body, and are a part of cell membranes
What is Primary Processing?
Primary Processing prepares food to be eaten as a raw food product or for future processing into other products.
Protein Structure
Primary structure - polypeptide chain AA are linked together via??? Peptide bonds (bond between a carbon and a Nitrogen)
Glycogenolysis
Process by which glucose residues are removed from non-reducing end to be using in energy-releasing pathways
Sugar alcohols are not as easy digested so they?
Produce a lower glycemic response and how a lower caloric value
Shoots or Sprouts
Produced by legumes and seeds are are the tips of the plant as it begins to grow.
Body composition
Proportions of bone, muscle, fat, and tissue that make up body weight.
preservative
Propyl gallate
humectants
Propylene Glycol
HDL
Protects against heart disease.
6 Nutrients required for soft tissue formation
Protein Folate Vitamin C Lipids Vitamin A Water
Nutrients responsible for the production of blood
Protein Vitamin C Lipids Vitamin A Iron B6+, Folate and B12 Water
5 nutrients required for hard tissue formation
Protein Vitamin C Vitamin A Calcium Vitamin D
Soft Tissue Flow Chart
Protein Main Building material Folate: Promotes cell division and tissue growth Vitamin C: Forms connective tissue Lipids: Maintains and develops cell membranes Vitamin A: Required for cell division Water: Medium for chemical reactions and present in soft tissue
enzymes
Protein substances that speed up chemical reactions. These occur naturally in raw food. An example is their presence in bananas helps in speeding up the ripening process. Rennet is an enzyme that when added to warm milk assists in the separation of the curds and whey
Flow Chart for Hard Tissue
Protein: Main building material Vitamin C: Forms connective Tissue Vitamin A: Required for Cell Division Calcium: Hardening material of hard tissue Vitamin D: Required for the absorption of calcium
Blood Flow Chart
Protein: Main building material and also forms the 'globin' part of haemoglobin Vitamin C: Forms Connective tissue and assists in iron absorption. Lipids: Required for the formation of cell membranes. Vitamin A: Required for Cell Division Iron: Required for 'haem' part of haemoglobin production B6+, Folate, B12: Required for DNA synthesis and red blood cell formation. Water: Main part of blood
What are Proteins made of?
Proteins are larger polymers of smaller molecular units. Amino Acids (AA) Consist mainly of carbon, hydrogen, oxygen and at least one nitrogen NH2 group There are 20 AA, 9 of which are essential Proteins made of dozens to 100s of AA Short chains of AA are called peptides
casinogen, lactalbumin and lactoglobulin
Proteins in dairy
Gliadin and glutenin
Proteins in wheat that when hydrated or activated form gluten
Lactalbumin & Lactoglobulin
Proteins present in the whey of milk
Body's fuels/Sources of energy
Proteins, Carbohydrates, Fats
What is Radiation?
Radiation occurs when heat rays are used to cook the food.
Fruit
Raisins/my plate
Mouth-Feel
Refers to the feel or texture of the food in the mouth.
Marbling
Refers to the fine streaks or fine threads of fat that occur throughout meat.
Sweetness and Texturizing
Relative sweetness of sugars is compared to sucrose. Sugars act as texture tenderizers
Preventing enzymatic Browning
Remove O2 Add Vitamin C Heat Decrease pH Add Sulfites
High Density Lipoproteins (HDL's)
Removes excess fat from cells and carries it to the liver for removal
Constraints
Restrictions or fixed factors that are non-negotiable and affect the development of a new product and over which the designer has little control.
0 to 10% of total calories consumed daily
Saturated fat DRI
Is butter is a more plastic fat when it is at a refrigerator temperature or room temperature.
Room temperature (we do not use plasticity w/ liquid fats because they are not a plastic fat)
Seafood
Seafood includes finfish and shellfish (crustaceans & mollusks). Seafood is a good source of quality protein, unsaturated fat, particularly omega-3 fatty acids, plus vitamins and minerals. Fish spoils rapidly due to microbial load in the gut and on the surface.
What is Secondary Processing?
Secondary Processing transforms primary processed foods into other food products.
Citrus Fruit
Segmented fruit which contains juice-filled vesicles surrounded by membranes.
Shell Membrane
Semi-permeable sheet which coats the inside of the egg shell and acts as a filter for bacteria etc to protect the developing chick.
Yes
Should you limit or avoid trans fat's? Yes or no
Reverse Osmosis
Similar to ultrafiltration but the pores in the membrane are smaller and only allow water to pass through, leaving behind a concentrate.
Bacteria
Single-celled microorganism that can cause food poisoning when consumed live in food, or through the toxins they produce once ingested.
Germ
Site of germination of the new plant.
Soft tissue in the body
Skin, muscles, tendons, ligaments, collagen and organs.
Microencapsulation
Small particles of an active or functional ingredient in a minute capsule. Process is used to mask the flavour of ingredients or to extend their shelf life within a food product.
preservative
Sodium benzoate
preservative
Sodium chloride (salt)
preservative
Sodium nitrate (sodium nitrite)
Monosodium Glutamate
Sodium salt of glutamic acid first isolated from seaweed used as a flavor enhancer
preservative
Sorbic acid (potassium sorbate)
How do acids taste?
Sour.
Why is Food Safety and Hygiene important to the production plan?
Specific plans should be made prior to production in order to ensure the safety of both cook and consumer.
disulfide bridges
Strong covalent bonds formed when the sulfur of one cysteine monomer bonds to the sulfur of another cysteine monomer
Collagen
Structural protein in meat; it forms gelatine when heated in water.
What determines the properties of a fatty acid?
Structure
Stabilizers
Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers (surface active agents), they help to stabilize emulsions.
what are the three categories of food items outlined in the code?
Standardised; non-standardised; and miscellaneous.
Connective Tissue
Strucure of Meat is made up of long muscle fibres groups as bundles surrounded by this ...
Enzymes
Substances found naturally in food which are responsible for food spoilage. They do not cause food poisoning, but are natural chemicals that cause food to ripen and age.
Minerals
Substances the body uses to form healthy bones and teeth, keep blood healthy, and keep the heart and other organs working properly
Minerals
Substances the body uses to form healthy bones and teeth, keep blood healthy, and keep the heart and other organs working properly.
What is the most common digestible polysaccharide in plants?
Starch
Complex carbohydrates
Starches
Carbohydrates
Starches and sugars found in foods
What are Starches?
Starches are complex carbohydrates which do not dissolve in water.
Endosperm
Starchy food available for the germ to feed on during germination
If the Federal Government is responsible for the development of the Food Standards Code, who is responible for the impimentation of food laws?
State Governments
LDL
Sticks to the walls of blood vessels, which can lead to heart disease.
What are the major functions of sugars in food production?
Sugar acts as a sweetener, it acts as a aerator, contributes to browning, sets jams, activates yeast and softens the texture of baked products by interferes with gluten production.
What is a sugar?
Sugar is a simple carbohydrate that easily dissolves in water.
How does sugar reduce microbial behaviour?
Sugar is very hydrophillic, drawing water to itself. This decreases the amount of water available for microbial action.
Lactose
Sugar present in milk
Simple carbohydrates
Sugars
preservative
Sulfites (sodium bisulfite) (sulfur dioxide) Dangerous to some people.
How do acids feel?
Stings.
starch
Storage form of glucose in plants most common carbohydrate in the human diet
Facilitative Transport
Stored in liver, GLU also in blood and will enter bloodstream
Poor drink choices to replenish water
Sweetened ice tea, soda, and certain sports drinks
Uses in Food processing
Sweetener Texture and appearance qualities Preservation
Sweeteners
Sweeteners are added to foods for flavoring. Sweeteners other than sugar are added to keep the food energy (calories)) low, or because they have beneficial effects for diabetes mellitus and tooth decay and diarrhea.
Functional properties of Simple Sugars
Sweetness Water-soluble Energy Source Browning reactions
Tubers
Swollen tip of an underground stem, including potatoes, sweet potatoes, and yams.
MyPyramid
Symbolization of personal approach to healthy eating & physical activity
true
TF a person can be both overweight and malnourished
true
TF fat is the most concentrated form of energy
true
TF fat soluble vitamins can be stored in your body
true
TF it is possible to have toxic levels of vitamin D
true
TF no single food provides all of the nutrients we need in the amounts we need
false
TF our body needs at least 5 out of the 6 major nutrients for you to be in the best of health
true
TF plants contain many disease fighting chemicals
true
TF saturated fats increase cholesterol levels
false
TF the essential amino acids are those that your body can make
true
TF vitamins are given both a letter and scientific name
false
TF vitamins give us energy
true
TF water soluble vitamins must be replaced on a daily basis
true
TF we can live longer without food than without water
true
TF we make cholesterol
Tbsp
Tablespoon
coloring agent
Tartrazine
tsp
Teaspoon
Identify the five conditions required for bacterial growth.
Temperature, Moisture, Low Acidity, Food, Time & Oxygen
Enantiomers Molecules are best described using which protection model?
The structural difference of between these two molecules is best described in terms of the Fisher projection model, which is one way of drawing organic molecules.
Food Composition
The substance/components found in a beverage or food
Percentage labelling
The 'Characterising ingredient' identified by ingoing weight and provided by percentage or actual amount.
Basal Metabolic Rate
The amount of required energy to sustain basic functioning.
ketosis
a condition caused when glucose is insufficient and the liver cannot fully break down the lipids being metabolized
The CIP System?
The Cahn-Ingold-Prelog (CIP) sequence rules, named for organic chemists R.S. Cahn, C.K. Ingold, and V. Prelog—alternatively termed the CIP priority rules, system, or conventions—are a standard process used in organic chemistry to completely and unequivocally name a stereoisomer of a molecule. Aka its the rules set forth to read the stereoisomer of a molecule correctly.
What are the 'Chemical Properties' of key foods?
The Chemical properties refer to the nutrients present in foods, such as proteins, carbohydrates, water, enzymes, Vitamins and Minerals.
What is Cross Contamination?
The Transfer of harmful micro-organisms from raw or uncooked foods to cooked foods.
Myplate
The USDA-recommended eating plan based on five food groups plus oils; designed to ensure a balanced intake of essential nutrients within energy intake limits.
What causes the familiar symptoms when poisoning bacteria are ingested?
The bacteria produce toxins which cause the food poisoning.
Pest Control
The basic principals are: Building them out; starve them out; chase them out.
polysaccharide
a molecule composed of long chains of glucose molecules, such as starch or fiber, that takes much longer to digest than sugar
glucose
The body's blood sugar; a simple form of carbohydrate
triglyceride
a molecule formed by one glycerol molecule and three fatty acids, which is a form of fat stored in the body
Wholegrain
The cereal which has the bran, endosperm and germ intact.
Sensory Properties
The characteristics of foods as they are perceivedd by the senses of sight, smell, taste, touch and hearing.
What are the guidelines regarding labelling in the Code?
The code stipulates the aspects of a label that may be included, those that MUST be included and those that must NOT be on a label.
phospholipid
a part of the cell membrane that is able to link with both water and fat; its arrangement in the membrane allows the cell membrane to be semipermeable
Zest
The coloured rind or skin of citrus fruit.
Roasting
The cooking of food in an oven using a minimum amount of fat or oil.
Used-By Date
The date before which a food should be consumed for health and safety reasons.
Food Spoilage
The deterioration in the quality or sensory properties of the food.
Fruit
The edible part of a plant that contains the seed or the matured ovary fo a flower.
Pulses
The edible seeds from plants belonging to the legume family that are harvested solely for the dry grains found within their pods.
Cereals
The edible seeds or grains of cultivated grasses
Insulin inhibits what?
The expression or activity of enzymes that catalyze the catabolism of glycogen, lipids, and proteins
Eggs
The female reproductive cell of a bird that contains nutrients to support the development of the new embryo.
Design Brief
The focal point of the design process, and includes specific information about the type of meal required.
What are the major functions of starches in food processing and production?
The functions of starches include: absorption of moisture, thickening, structure and browning.
Cohesion
Water molecules stay close to each other as a result of hydrogen bonding. At any given moment, many of the molecules are linked by multiple hydrogen bonds. These linkages make water more structured than most other liquids
Adhesion of water
Water sticks to any surface that is polar or has exposed nitrogens or oxygens.
Adhesion
The linking together of like molecules, often by hydrogen bonds.
Bound Water
Water that is bound to other substances and no longer exhibits the flow properties and solvent capabilities commonly assiciated with water.
Free food
Water/diabetic exchange
Gluten
The main protein in wheat. It forms the structure of the open texture of bread.
Secondary Processing
The methods of turning primary - processed food into other food products, either on their own or mixed with other ingredients. The physical form of the original food can change quite significantly as a result of secondary processing.
Supply Chain
The network of primary producers, manufacturers, wholesalers, distributors and retailers, who turn raw ingredients into food products and deliver them to consumers.
What are the results of surface tension on water?
The surface of water holds up heavier materials than itself. Even insects can walk on water.
Root Vegetables
The tap root of the plant.
How do moist cooking methods alter food properties?
Wet cooking methods use liquids to transfer heat to foods. These include steaming, boiling, stewing and poaching. Wet methods contribute to many reactions, including gelatinisation, coagulation and hyration.
Water insoluble Fibers
wheat products & wheat bran Reduce risk of colon cancer
Proteins
The nutrient group used to build and repair cells
Proteins
The nutrient group used to build and repair cells.
Fruit Vegetables
The ovary of the plant and contain the seeds of the plant. Generally divided into two groups: the squash family and the nightshade family.
lecithin
a phospholipid found both in the body and in some food, such as egg yolks
pH
The pH of a solution is defined the hydrogen ion concentration. It's a chemical process by which plants trap light energy to convert carbon dioxide and water into carbohydrates (food).
Denaturation
The permanent structural change in the protein molecules in food. This can occur through application of heat, mechanical action or the addtion of acid.
Functional Properties of Food
The physical and chemical properties of ingredients that impact on food preparation and processing.
As the trans dbl bonds are converted to cis dbl bonds the melting point _______.Explain.
decreases because trans has a higher melting point than cis
Germinal Disc
The point where conception occurs.
Hydrogenation
The process of adding hydrogen to oil, making them more saturated and thereby more solid at room temperature. This process makes it possible to produce a large range of spreadable fats such as margarines/spreadable butters
Fermentation
The process that occurs over time when yeast multiplies and produces carbon dioxide. In bread dough the volume increases as a result of this process.
Gelatinisation
The process that occurs when starch granules absorb liquid in the presence of heat and thicken the liquid, forming a gel.
Dextrinisation
The process that occurs when starch is exposed to dry heat; the starch is broken down to dextrin, resulting in a change in colour to golden brown.
Enzymatic Browning
The process that occurs when the enzymes in cut or peeled fruit and vegetables cause browning when exposed to the oxygen in the air.
Caramelisation
The process that sugars undergo when heated to high temperatures, resulting in browning and flavour change.
Casein
The protein present in the curds of the milk
Mucin and ova-albumin
The proteins in egg whites
Maillard Reaction
The reaction that occurs when sugar or starch and a protein are present in food and dry heat is applied, producing a golden brown colour.
Maillard reaction
The reaction that occurs when sugar or starch and a protein are present in food and dry heat is applied, producing a golden brown colour.
Flour
The result of cereals that have been processed to a powdered or ground form
Danger Zone
The temperature range (5-60°C) in which most bacteria will grow, provided they have enough food and moisture.
Bran
The seed coat of a grain and the main source of fibre
Ground Nuts
The seed of a tropical legume that grow under the ground. Eg. Peanuts
Taste
The sensation registered by the taste buds.
Carbohydrates
The starches and sugars found in foods.
Cooking
The transfer of energy from a heat source to food.
hydrogenation
a process that changes the solidity of unsaturated fats
Organoleptic Qualities are sometimes known as 'Sensory Properties', and are what when referring to foods?
The use of the senses to determine characteristics, sight, taste, smell, touch and hearing. Sensory properties change during cooking.
Cholesterol
The waxy, fat-like substance that the body uses to make cells and make other substances
complete protein
a protein containing all of the essential amino acids
How does dehydration inhibit microbial activity?
There are a number of methods that can be used to dehydrate foods, including sun drying and dehyrators. These all remove moisture and increase concentrations of acids, salts and sugars (Depending on the food being dehydrated), all of which inhibit microbial action.
What are Criteria for Evaluation?
These are a set of open-ended questions used to evaluate the set of food items at the end of the production. All criteria come directly from the Design Brief. The should refelct teh specifications.
Cage Eggs
These are produced in high intensity farming situations and where hens are kept in restricted living conditions.
What is the role of the production plan?
These detail the ingredients, processes and equipment needed in the productions in order to best plan the production time.
What is a design plan?
These should include all elements necessary to plan and detail productions.
Ways fats are beneficial
They build and maintain your cell membranes, carry vitamins A, D, E, and K to all parts of the body.
Thickeners
Thickeners are substances which when added to the mixture, increase its viscosity without substantially modifying its other properties.
Thick Albumin
Thickly textured protein source which anchors and protects the yolk.
What is the overall timeline in the design process?
This is a plan which is developed to ensure the production is completed within the timeframe.
What is the role of Exploration and research?
This is documentation of all ideas regarding the design brief and details which lead to a solution.
Why is the 'temperature danger zone' of importance to Food Handlers?
This is the temperature zone at which bacteria thrive.
Biological Contamination
This occurs when food contains naturally occurring substances that are poisonous to humans.
What is Conduction?
This occurs when heat is transferred from a heat source to the food via a cooking implement.
Air Sac
This provides the hatching chick with it's first breath of air.
Macro-minerals are?
Those needed in relatively large amounts, with requirements expressed as % of the diet (even if that value is a small decimal number).
Trace minerals are?
Those needed in small amounts, with requirements usually expressed as ppm (parts per million of the diet).
low-acid foods
Those with a pH greater than 4.6 and Aw of .85 or more
Season
To add herbs, spices, or other ingredients to a food to increase the flavor of the food; to prepare a cooking utensil, such as a cast iron skillet, for cooking.
Glaze
To apply a liquid that forms a glossy coating.
Whip
To beat quickly and steadily by hand with a whisk or rotary beater.
Parboil
To boil in a liquid until partially cooked.
Grill
To broil over hot coals or to fry on a griddle.
Dissolve
To cause a solid food to turn into or become part of a liquid.
Melt
To change from a solid for a liquid though the application of heat.
Bread
To coat with dry bread or cracker crumbs.
Cut in
To combine solid fat with flour using a pastry blender, two forks, or the fingers.
Mix
To combine two or more ingredients into one mass.
Boil
To cook in a liquid at 215F (100C).
Saute
To cook in a small amount of fat.
Candy
To cook in a sugar syrup until coated or crystallized.
Fry
To cook in hot fat such as grease.
Simmer
To cook in liquid that is barely at the boiling point.
Bake
To cook in the oven with dry heat.
Stew
To cook one food or several foods together in a seasoned liquid for a long period.
Roast
To cook uncovered in the oven with dry heat.
Broil
To cook uncovered under a direct souce of heat.
Steam
To cook with vapor produced by a boiling liquid.
Julienne
To cut food into thin, stick-sized shapes.
Chop
To cut into small pieces.
Shred
To cut or break into thin pieces.
Mince
To cut or chop into very fine pieces.
Preheat
To heat an appliance to a desired temperatureabout 5 to 8 minutes before it is to be used.
Cool
To let a food stand until it no longer feels warm to the touch.
Uses of food additives
To maintain product consistency. To improve or maintain nutritional value. To maintain palatability and wholesomeness. To provide leavening or control acidity/alkalinity. To enhance flavor or impart desired color.
Chill
To make a food cold by placing it in a refrigerator or in a bowl over crushed ice.
Beat
To mix ingredients together with a circular up-and-down motion using a spoon, whisk, rotary, or electric beater.
Toss
To mix lightly.
Stir
To mix with a circular motion.
Sift
To put though a sieve to reduce to finer particles.
Grate
To reduce into small bits by rubbing it on the sharp teeth of a utensil.
Core
To remove the center part of the fruit such as an apple or pineapple.
Peel
To remove the outer layer.
Pare
To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler.
Grease
To rub fat on the surface of a cooking utensil or on a food itself.
Marinate
To soak meat in a solution containing acid, such as vinegar or tomato juice, that helps tenderize the connective tissue.
Cream
To soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or an electric mixer until the fat is creamy.
Blend
To stir ingedients until they are thoroughly combined.
Coat
To thoroughly cover a food with a liquid or dry mixture.
Knead
To work a dough by pressing it with the heels of the hands, folding it, turning it, and repeating each motion until the dough is smooth and elastic.
20 to 35% of total calories consumed daily
Total fat DRI
Tracer gas
Tracer gas allows for package integrity testing to prevent foods from being exposed to atmosphere, thus guaranteeing shelf life.
Define Inesterfication.
Treatment of a fat, usually lard, with sodium methoxide or another agent to split fatty acids from glycerol and then to reorganize them on glycerol to form different fat molecules w/ less tendency to form coarse crystals; rearrangement
Nuts
Tree nuts are nutritious source of protein and fiber. Nuts contain unsaturated fat.
Enantiomers?
Two compounds that are non-superimposable mirror images (the two "hands") are called enantiomers.
Glutenin and Gliadin
Two naturally occuring proteins in flour which, when worked with water join together to create Gluten.
pH scale
a range of values that are used to express the acidity or alkalinity (basicity) of a system; each whole number on the scale indicates a tenfold change in acidity; a pH of 7 is neutral, a pH of less than 7 is acidic, and a pH of greater than 7 is basic
Coagulation
a result of denaturation Can yield a desirable product
Calorie
Unit that measures the amount of energy within the chemical bonds of foods
Non-Standardised foods are:
Unprocessed foods with no food additives.
Membrane Technology
Uses a porous membrane or filter to separate the particles in a fluid. Two of the most commonly used forms of membrane technology in food production are ultrafiltration and reverse osmosis.
monosaccharide
a simple sugar that is the basic subunit of a carbohydrate
Rubbing in
When the shortening is mixed through dry ingredients with fingertips until the mixture looks like fresh breadcrumbs.
Fat Soluble Vitamins
Vitamins that are soluble in fats and CAN be stored in the body
Water Soluble Vitamins
Vitamins that are soluble in water and NOT stored in the body
antioxidants
Vitamins that help protect the body from cell damage
Quaternary Structure
When two or more polypeptide chains join together Huge, tangled, complicated chain of AA Fragile
Define plastic fat.
a solid fat, where plastic describes its ability to be spread
buffer
a solution made from a weak acid and its conjugate base that neutralizes small amounts of acids or bases added to it
What are the two types of fats typically added to foods w/ a water and lipid loving component to form an emulsion?
diglycerides and monoglycerides
How does freezing inhibit microbial activity?
When food is placed in temperatures below -15deg C, bacteria becomes dorment as it is too cold for them to replicate.
Resting
When pastry is placed in the refrigerator for a period of time to allow the gluten to relax.
Facts about Gluten
When people with celiac disease eat gluten (a protein found in wheat, rye, barley and spelt), their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, that promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body.
shear-thickening
When stress is applied, it causes atoms in the fluid to rearrange so that it behaves like a solid, fluid becomes thicker, and the liquid turns into a solid
Proving
When yeast dough is placed in a warm environment while fermentation takes place and the dough doubles in size.
Cholesterol
White, wax-like substance used to build cells and make hormones
Protein
Whole egg/my plate
Meat
Whole eggs/diabetic exchange
What is the causes of biological food poisoning?
Wild mushrooms, exotic fish varieties, green potatoes, rhubarb etc
Calorie dense
Would a glazed donut be nutrient dense or calorie dense
What are Biological Raising Agents?
Yeast is a live microorganism which requires a food source, moisture, warmth and time to activate. During it's reproductive cycle (fermentation) it produces CO2 as a biproduct which raises the product. Yeast is killed off in baking.
margarine
___is an example of a unsaturated fat that has been hydrogenated
complex carbohydrate
a carbohydrate that contains numerous combinations of saccharides, including oligosaccharides and polysaccharides
Syneresis
a characteristic of gels to contract and squeeze out some liquid that then accumulates on the surface. This is the reverse of gelatinistion
starch
a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice
lipoprotein
a compound composed of proteins and various blood lipids from the diet or generated in the liver; it is a transport mechanism for fat in the body
pH meter
a device used to determine the pH of a solution by measuring the voltage between the two electrodes that are placed in the solution
diabetes mellitus
a disease characterized by hyperglycemia, or high blood-sugar levels. It is caused by genetic,metabolic, and other conditions, such as pregnancy
trans fat
a fat that is formed when oils have been partially hydrogenated, allowing some of the double bonds to be broken and rebonded with hydrogen atoms
cholesterol
a fat-like substance; waxy
omega-3 fatty acid
a fatty acid that can help to reduce inflammation, thin the blood, and prevent stroke
omega- 6 fatty acid
a fatty acid that constricts blood vessels, promotes blood clotting, and increases inflammation
unsaturated fatty acid
a fatty acid that contains one or more double bonds in the carbon chain
saturated fatty acid
a fatty acid that has no double bond present between the carbon atoms in its carbon chain
essential fatty acid
a fatty acid that is necessary for normal growth and development; it cannot be manufactured by the body and must be obtained from food
plaque
a fatty deposit on the wall of a blood vessel
polyunsaturated
a fatty-acid molecule that contains more than one double bond
monounsaturated
a fatty-acid molecule that contains one double bond
dough
a flour/liquid mixture that is stiff enough to be shaped by hand
batter
a flour/liquid mixture that is too "liquidy" to be shaped by hand
complete protein
a food that contains all nine essential amino acids
incomplete protein
a food that is missing one or more of the essential amino acids
acid food
a food with a natural pH of 4.6 or below
Adsorbed Water
a form of water in a product; water interacting with other structures in food, "structural water," associated in layers via hydrogen bonds, typically around hydrophilic molecules, held tighty to cell walls/protein
Solution
a homogeneous mixture of two or more substances
glucagon
a hormone that has the opposite effect of insulin; it promotes the release and production of glucose by the liver and brings up low blood sugar
insulin
a hormone that is secreted by the pancreas and circulates in the blood; its role is to help glucose enter the cell, thus reducing blood-sugar levels
sterol
a hydrocarbon consisting of a steroid and an alcohol as well as carbon bonded to carbon in a closed ring
Body Mass Index
a measure of body weight relative to height
cut-in
a method of combining a solid fat with flour
cholesterol
a sterol that is a component of cellular membranes and is found only in animal food such as meat, fish, poultry, and cheese
emulsifiers
a substance that allows oil to mix with water and stay mixed
simple carbohydrate
a sugar that consists of monosaccharides and disaccharides
emulsion
a system containing two liquids or phases that normally do not mix
dietary fiber
a type of carbohydrate that contains long strands of bonded glucose molecules and cannot be broken down by human digestive enzymes
conjugated fatty acids
fatty acids with at least two double bonds seperated by a single bond
glucose
all carbs are broken down to
Malic acid
acid in apples
citric acid
acid in citrus fruits
lactic acid
acid in fermented dairy products
tartaric acid
acid in grapes
fumaric acid
acid in mushrooms
acetic acid
acid in vinegar
hydrolyzable tannins
acidic -> ester linkages hydrolyzed -> free sugar and phenolic acids
sucrose
alpha (1-2) of d-glucose and d-fructose
Al-
alanine
biuret test tubes
albumin+ starch- glucose-
aldonic acid
aldehyde groups of sugars are oxidized by a weak acid to yield carboxylic acids H-C=O --> O=C-OH on top
alditols
aldehyde groups of sugars are reduced to hydroxyl groups
pyranose
aldehyde that reacts with C5 hydroxyl group -- six membered ring
caffeine
alkaloid
What type of fat crystal is a frozen dessert?
alpha
small calorie (cal)
amount of heat to raise 1 g of water by 1 degree Celsius
Strong Acid
an acid that ionizes completely in aqueous solution
Weak acid
an acid that is only slightly ionized in aqueous solution
invertase
an enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose
linoleic acid
an essential fatty acid found in corn, safflower, soybean, cottonseed, and canola oils
alpha-linolenic acid
an essential fatty acid that is found in canola, soybean, walnut, peanut, pecan, almond, wheat germ, and flaxseed oils
iron
anemia
trace minerals
another name for minor minerals?
heme group
attached to ferrous iron atom
how to inhibit malliard reaction
avoid reducing sugars, use sugar alcohols, lower pH, dilution with water
alkaloids
basic amine compounds in plants bitter tasting
isoprene
basic repeating building block of terpenes
only reagent that can be heated
benedict's
thiamin
beriberi
What type of fat crystal is shortening, freshly opened can?
beta primes
folic acid
birth defects
piperine
black and white pepper alkaloid PICTURE contains N atom
vitamin C
bleeding gums, scurvy
color of negative test for sugar
blue
triphenylmethane dyes
blue no. 1, green no. 3 reduction produces colorless derivatives
color of positive test for starch
blue/black
color of positive test for protein
blue/purple
adipose tissue
body fat
aldaric acid
both ends of sugars are oxidized - COOH on both ends
Amylopectin
branched alpha-1,6 linkage
Amylopectin
branched form of starch, connected by alpha 1-6 linkages
color of positive test for sugar
brick red
saturated fats
butter and crisco are what types of fat?
astaxanthin
by marine algae source of red color of lobster and shrimp - no vitamin A activity
pectin
chain of polygalacturonic acids with esterified methyl groups used in jams and jellies
EDTA
chelating antioxidant 6 functional ligands PICTURE
disulfide bonds
chemical side bonds that are formed when the sulfur atoms in two adjacent protein chains are joined together.
Methods of denaturing proteins
chemically (acid) enzymatically thermally mechnical force
phytochemicals
chemicals found in plants that have varying health benefits
nutrients
chemicals that are used to build and repair, maintain the body, and provide energy for the body
cinnamaldehyde
cinnamon antimicrobial properties produce gas in GI tract
3 chelating agents
citric acid, EDTA, erythorbic acid
Foaming
colloidal dispersion of gas in liquid, egg whites, milk, soy protein
betalains
color of beet roots similar to anthocyanins
baking powder
combination of baking soda and acid
carob/locust bean gum
comes from seeds composed of galactose and mannose units (galactomannan) used in dairy products, paired with other gums ex) chocolate milk
sterols
components of cell membranes cholesterol phytosterol
Vitamins
compounds that help regulate body process
controlling enzymes
concentration compartmentalization temperature pH Water Activity cofactors or inhibitors
corn syrup
consists of glucose made by cutting starch with enzymes
High Fructose Corn Syrup
consists of glucose and fructose made by adding glucose isomerase to corn syrup
invert sugar
consists of glucose and fructose in equal amts. 50/50. it is formed when sucrose is heated in H20 with acid (cream of tartar) or when sucrose heated in H20 with an enzyme (invertase). It inhibits crystallization. The glucose and fructose molecules get in the way of crystal formulation
Proteins
consists of long chains of amino acids that are essential for tissue building, muscle contraction, chemical reactions, hormone systems, and plasma transport
Similarities between Fruits and Vegetables
contain high percent of water as well as sugars, fiber, vitamins and minerals and hence are good for the overall health
Raw Foods
contain large amounts of water and various amounts of macro and micronutrients(eg. fruits, vegetables, milk, meat, etc.)
Indirect food additive
contaminants that accidentally get into the food during production, processing, or packaging (antibiotics, dirt, dust, insects).
Nutrients
contribute essential fatty acids
ethylene
controls the ripening of fruits induce ripening
glucoamylase
cuts off glucose
b-amylase
cuts off maltose
a-amylase
cuts starch randomly
cy- cy-
cysteine cystine
As chain length of a fatty acid decreases, melting point _________
decreases
water
dehydration
pH effects on enzymes
denaturation change shape or charge of substrate change the charge of the active site
Coagulation
denatured proteins clump together, thickening or hardening the product
Manufacturing Process
dictates the final texture of the product
lactose
disaccharide found in dairy products
sucrose
disaccharide found in fruits and vegetables
maltose
disaccharide found in malts, corn syrup and maltodextrin
Emulsion
dispersed phase: liquid continuous phase: liquid Milk, mayonnaise, butter salad dressing
foam
dispersed phase:gas continuous phase: liquid beer, whipped cream
solid foam
dispersed phase:gas continuous phase:solid ice cream, bread
aerosol
dispersed phase:liquid continuous phase:gas cooking spray
leavening acids
donate protons that facilitate the release of carbon dioxide from sodium bicarbonate
Polyprotic
donates more than one proton
contents of chiffon ckae
leavened by baking powder, CO2 produced = increased volume
Free Water
easily separated from food tissues
Basic contents of meringue pie
egg whit foam, sugar, +/- acid
contents of angel food cake
egg white foam, sugar, cake flour, no fat, leavened by air and steam
basic contents of fluffy omelet
egg yolk foam + white foam
contents of sponge cake
egg yolk, leavened by air and steam evaporates
invert sugar
equal amounts of D-glucose and D-fructose when sucrose is broken down
isoamyl acetate
ester - ripe bananas and apples
Tryglyceride structure is attached by _______
ester bond (acid + alcohol)
Describe the function of fat in a crystalline candy.
fat promotes a smoother mouthfeel by coating and inhibiting formation of sugar crystals.
carotenoids
fat soluble red, orange, yellow trans carotenes and xanthophylls
Areation
fats physically hold in the air incorporated into a batter during creaming
Baking powder
food additive added to provide leavening
Most fruit are picked when mature but not ripe?
for better traveling and quality
flavanols
found in green tea ECG, EC, EGCG colorless
A, D, E, K
four fat soluble vitamins
resveratrol
french paradox in skins of wine grapes nutritional supplement
carmine
from insect bright red color
provitamin A
from plants
zingerone
ginger similar to capsaisin PICTURE, no N atom
xantham gum
glucose with trisaccharide sidechains
benedict's test tubes
glucose+ albumin- starch- maltose+
gl- gl-
glutamine glutamic acid
Gly-
glycine
carbs
glycogen is the stored form of...
anthocyanin
glycoside pigments with a glucose group
iodine
goiter
5 food groups
grains, vegetables, fruits, protein, dairy
malvidin
grapes and red wine red color
isoflavones
have cancer preventing properties
Reducing sugars
have free carbonyl group include all monosaccharides contribute to maillard browning
Fiber
helps food move through your digestive tract
hyperglycemia
high blood- sugar levels
hi-
histidine*
Does homogenization or pasteurization keep fat dispersed in cow's milk?
homogenization
invertase
hydrolyzes sucrose into glucose and fructose
properties of stabilizers
hydrophilic regions viscosity-building ability gel-forming ability
the bones
if one's dietary calcium is not sufficient the body will take the calcium it needs from____
vitamin K
improper blood clotting
vitaminD
in order to use calcium, the body needs _____
water sorption isotherm
indicates how much water is taken up by a material at a given relative humidity and temperature
stabilizers
ingredients with ability to stabilize various properties of foods
caramelization
inversion of sucrose, condensation to produce reversion products, isomerization of aldoses and ketoses, enolization and dehydration reactions
Retrogration
involves the association/attraction of amylose molecules
metmyoglobin
iron atom is oxidized to ferric state (Fe3+)
micromineral
iron is an example of what type of mineral?
oxymyoglobin
iron-O2 complex bright red
protein denaturation
irreversible proteins become less soluble and more viscous changes 3d structure with out changing compostion
Capsaicin
irritate trigeminal nerve TRPV1 receptor hydrophobic
Gluten?
is a mixture of proteins found in wheat and related grains, including barley, rye and spelt. Gluten gives elasticity to dough, helping it rise and keep its shape, and gluten often gives the final product a chewy texture.
Generally Recognized as Safe (GRAS)?
is an FDA designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual food additive tolerance requirements.
Crystallisation
is the formation of crystals from a supersaturated sugar solution. The application of heat and evaporation can mean there is not enough water for the sugar to stay dissolved.
coagulation
is the permament change in protein form a liquid into a thick mass (solid) as the result of heat or the addition of acid. Is the first stage of denaturation
Dextrinisation
is the process that occurs when starch is exposed to dry heat. The starch is broken down to dextrin, resulting in a change of color to golden brown
is-
isoleucine*
fermented foods
low-acid foods subjected to the action of certain microorganisms to produce acid during their growth, thus reducing the pH of the food to 4.6 or below
hydrocolloids
large, water-loving molecules that do not form true solutions
water
least polarity
ethyl alcohol
less polarity
Vitamin C
letter name: ascorbic acid
B3
letter name: niacin
B2
letter name: riboflavin
B1
letter name: thiamin
le-
leucine*
color of negative test for protein
lilac purple
Amylose
linear alpha-1,4 linkage
alginate
linear polymer from seaweed forms "egg box" with Ca2+ heat-stable gel
chylomicrons
lipoproteins that form in the small intestine following a meal
polymers
long chains formed from combinations of many monomers.
Draw alanine where the R group = CH3. Show 3 different structures that form depending on pH.
look at notepad
acidified foods
low acid foods to which acids are added so the pH is 4.6 or less and aw of 0.85 or more
ly-
lysine*
Carbohydrates
made up of carbon, Hydrogen and oxygen. Energy mainly derived from CHO's (55-65%). needed for everyday physiological function
The Nutrition Labeling and Education Act (NLEA)
mandated that food labels be more uniform and clear for consumers to make informed decisions
How can you get minerals?
meat, poultry, beans, Calcium, magnesium, phosphorus, dairy products such as milk and cheese, bananas, cantaloupe, fish, many vegetables, table salt, and many processed foods.
me-
methionine*
knead
method of mixing dough by pressing with the heels of your hand
beat
mix with a circular up and down motion
cyanidin
more acidic - red more basic - blue falvylium cation --> hemiketal--> quinonoidla base
guar gum
more soluble than locust bean gum used in meat foods and sauces
acetone
most polarity
heat transfer
moves heat from heating medium to product
Triglyceride saturated structure
multiple saturated fats together.
potassium
muscle cramps
Healthy Eating Plate
new alternative tool for choosing healthy foods made by harvard
building blocks
nickname of protein
vitamin A
night blindness
10%
no more than ___ of you caloric intake should come from processed refined sugars
methyl
non polar
Fibers
nondigestible carbohydrates
hydrogenated
oils made to react chemically with hydrogen in order to make them more solid and to increase their shelf life
retinol
one half of the beta-carotene
essential amino acid
one of the nine amino acids that people must obtain from food
Baked Products
one of the ways grains are consumed
Amylose
one of two components of starch linear chain of glucose units
What color do pH pager turn when exposed to acids?
orange/red.
sucrose
ordinary table sugar
calcium
osteoporosis
condensed tannins
oxidized in acidic alcohol solution -> free anthocyanidins
Strong Acid
pH of 1 - 3 hydrogen concentration.
Weak Acid
pH of 4 - 6 hydrogen concentration.
Quality criteria for products made from fruit?
pH, Brix, titratable acidity, viscosity, color, flavor
saturated oil molecules
pack tightly and are solid at room temperature
niacin
pellagra
menthol
peppermint oil turpentine in pine trees cooling sensation is neurological
covalent bonds
peptides bonds and disulfide bridges
ph-
phenylalanine*
Name the phospholipid in egg yolks.
phosphotidyl choline (lecithin)
hydroxyl
polar
micelles
polar heads interact with water; nonpolar tails 'hide' inside (looks like little balls with the tails inside)
carboxylic acid
polar weakly acidic
amino
polar weakly basic
Starch
polymer of glucose and found as a storage CHO in plants. Starch can be broken down into smaller chains with acid, alkali or enzymes
ionic interactions
positive charged amino acids interacting with negatively charged amino acids
leavening
production of gas by yeast fermentation
pr-
proline
prebiotics
promote the growth of probiotics (eg. Acidophilus, Bifidus, Faecium)
incomplete protein
protein missing one or more essential amino acids
Enzymes
protein molecules that speed up chemical reactions
amino acids
proteins are made up of these
inulin
provides creamy mouthfeel, used as a calorie reducer
enzymatic browning
raction between O2 and phenols catalyzed by polyphenol oxidase (PPO)
Rehling's test
react sugar with CuO to test for reducing sugars
hydrolytic rancidity
reactions that produced off-flavors due to the liberation of free fatty acids by water hydrolysis and enzyme action on the triglyceride molecule.
biuret
reagent test for protein
lugol's Iodine
reagent test for starch
benedict's
reagent test for sugar
Difference between Fruits and Vegetables
recommended daily servings of 2 of cups fruits 2 ½ -3 cups of vegetables according to Myplate
retrogradation
recrystallization of starch after gelatinization has occurred, resulting in water expulsion from a starch gel (syneresis)
Aroma
refers to the smell or bouquet of food.
chymosin
removes k-casein "hairs" from casein causing it to clump together
maltose
repeat unit of starch (amylose) - alpha (1-4) linkages of 2 d-glucoses
vitamin A
retinal active form antioxidant good vision
vitamin D
rickets
color of negative test for starch
rust
Food additive requirements
safety must never be in doubt must do stated function must not significantly decrease nutrition should be detectable by defined method of analysis
carrageenan
seaweed extract that interacts with milk proteins
Chelating agent
sequesters metal ions like iron and copper in water-soluble complexes - inhibit oxidation
se-
serine
Short chain vs. Long chain
short: melting point is lower and is soft long: higher melting point and hard
glycogen
similar in structure to amylopectin used in humans highly branches
How are hydrogen bonds formed in water?
since water is covalent, oxygen hogs the electrons which makes it slightly negative, hydrogen do not see electrons as much which makes them slightly positive. negative oxygen is attracted to the positive hydrogen atoms which causes a hydrogen bond to form.
Glycerol
single bonds between H, C and OH
monosaccharide
single sugar unit, cannot be broken down any further galactose, glucose(dextrose), fructose
monomers
smallest chemical unit of each class of molecule
nixtamalization
soak and cook corn kernels in basic solution - degrades pectin improves bioavailability
electrolytes
sodium is an example of this..
carvone
spearmint flavor
Emulsification
stabilizes emulsion
colloidal dispersions
stable heterogenous mixtures of two or more substances
Hydration
the interaction between solute particles and water molecules
lugol's test tubes
starch+ glucose- albumin-
myoglobin
store O2 in muscle purple red color
How can you prevent oxidative rancidity?
store fats in: - cold - dark - prevent contact w/ metals - exclude O2
porphyrin
substituted porphin rings transition ions are bound in the center chlorophyll, myoglobin
hydrogen peroxyde used in lab
substrate
sugar
sucrose
anthocyanidins
sugar is freed
Intentional(direct) food additive
sugar, salt, baking soda, citric acid
What does loss of biolgical activity to the protein make it susceptible to ?
susceptibility or protein proteolysis or enzymatic degradation because of the exposure of covalent peptide bonds
alternate dry and liquid ingredients, beginning and ending with the dry ingredients
the cake method of mixing requires you to
What happens when raw foods is processed?
the composition changes depending
glycogen
the form in which the body stores carbohydrates in both the liver and the muscle tissue
tunnels
the large holes found in muffins are called ______
carbs, fat, then protein
the order in which your body uses the nutrients for enegry (3)
limit dextrin
the polysaccharide that remains after amylopectin is exhaustively digested by amylases
carbs
the primary source of energy
emulsification
the process by which generally unmixable liquids, such as oil and water, are forced into a uniform distribution. An example is mayonnaise where the egg yolk helps to emulsify the oil and the vinegar.
Water activity
the ratio of the vapor pressure of air in equilibrium with a solution to that of pure water measures how available water is in food
nutrition
the science that deals with food and how your body uses it
syneresis
the separation of liquid from a gel that is caused by contraction (as in cheese making)
fructose
the sweetest sugar
nitrogen balance
the state in which a person's nitrogen intake and nitrogen usage are equal; it is used to measure protein balance because nitrogen is a part of protein
VitaminD
the sunshine vitamin
Umami
the taste sensation produced by glutamate; identifies the presence of amino acids in foods (meaty taste)
rounded, pebbly, and symmetrical
the top of the muffin should be ____ ____ _____
caramelization
thermal decomposition of carbohydrates
th-
threonine*
sift
to separate or combine ingredients using a sifter
lycopene
tomatoes, watermelon deep red no beta-ionone rings - no vitamin A activity more available when cooked
Moisture Content
total amount of water present in foods
Identify the most predominant type of dietary lipid.
triglycerides
tr-
tryptophan*
curcumin
tumeric --> curry enol form is lower energy poorly absorbed strong antioxidant
Disaccharide
two units of the same or different monosaccharide lactose(glucose/galactose) sucrose(fructose/glucose) maltose(2glucose)
ascorbic acid
vitamin c collagen, iron absorption, antioxidant most susceptible to loss L-isomer is active form
pyridoxal
vitamin of B6 PLP - active form of B6
antioxidants
vitamins A, C, E
asborbic acid, niacin, and thiamin
vitamins that need to be replaced daily?
What fills you bodies' cells?
water
lake
water insoluble pigment made from organic dye absorbed on the suface of an inert particle alumina
Polarity of water
water is a polar molecule meaning it has opposite charges on opposite ends. This causes hydrogen bonds to form causing water to stick together.
50-60%
water makes up about ___ of the body's weight
What surrounds a bodies' cells?
water.
13
we need ____ vitamins for good health
3000
we should limit our sodium intake to ___mg per day
mutarotation
when all of the possible species are produced - sucrose does not undergo this
chlorophyllides
when chlorophyll is degraded - still green
pheophytin
when chlorophyll is processed by cooking at high acid - olive green
contain basically the same ingredients, just different proportions, differ in their mixing methods, should be mixed as little as possible
when preparing various quick breads they _____ ____ ____
Maillard reaction
when reducing* sugars are heated in solution in the presence of amines - glucose, fructose, maltose, lactose
shear-thinning
when stress is applied viscosity decrease ex: ketchup, quicksand
Brix Measurements
written out as # (degree sign) Brix...determines %of sugar or soluble solids
zeaxanthin
xanthophyll fat soluble yellow color- corn
carotenoids
yellow and orange pigments vitamin precursors
azo compounds
yellow no. 5, yellow no. 6, red no. 40 double N bond
basic contents of souffle
yolks in white sauce, then fold into egg white foam
Rancidity
• Chemical deterioration of fats • Triglyceride molecule/fatty acids are broken down • The smaller units yield off-flavors and rancid odors • Oxygen, heat, light, water, metals types of rancidity: oxidative and hydrolytic
Lipids-Fats and Oils
• Contain carbon, hydrogen, and oxygen (portion of oxygen is far less) • More concentrated form of energy
Advantages and disadvantages of E numbers
• E numbers are relatively cheap to use. • Used widely in processed foods. • Allow a larger amount of different food products available to the consumer. • E numbers have been said to increase the amounts of childhood hyperactivity, asthma, eczema and food allergies. • Food colouring most often linked to child hood illnesses.
Emulsifiers and stabilisers:
• Ensure that processed foods do not split into component parts. • Emulsifiers and stabilisers give a consistently smooth creamy texture, used mainly in foods such as mayonnaise, salad cream and ice cream.
Preservatives:
• Help food stay edible and unspoiled for longer. • Stop the growth of bacteria, yeast and moulds by changing the environment inside the food so the conditions that these micro-organisms need to grow are not available. • Stop the food from deteriorating too quickly. • Mainly found in meat products that have been processed, and in baked products, dried fruit, and fruit juices.
Chemical rxns of lipids
• Hydrogenation • Rancidity
Functions of food additives
• Improve sensory qualities of food, e.g. flavour, appearance colour and smell. • Improve structure, e.g. texture, consistency. • Add nutritional value. • Increase the time food is safe to eat.
Properties and Functions of Major Food Ingredients: Water
• Largest component in foods 85% wt. of lettuce, cabbage, tomato products 50% wt. of meats • Enables growth of microorganisms • Food can be preserved by reducing its water content - Drying prevents spoilage by microorganisms - Sugar or salt "curing" reduces water "activity" (aw) - Bacteria need water (aw ≥ 0.91) to survive; fungi, ≥ 0.7 5
What should food additives be/ what can they be?
• May be reactive or inactive, nutritive or nonnutritive ▫ It should be neither toxic or hazardous
Additives are used to:
• Preserve: a substance that extends shelf life of a food. • Emulsifier: a substance that stops oil and water from separating. • Anti-oxidant: a substance that stops fat in food from going off/ rancid. • Thickening and gelling agent: a substance used to achieve a range of textures in processed foods. • Sweeteners: a substance that affects the taste of foods, and are usually used in low calorie and reduced sugar products.
Why do you choose to use certain fats over others?
• Special flavor or physical attribute • Nutritional benefits • Cost
Oxidative Rancidity
•Due to exposure to oxygen •The > the unsaturation >likelihood of oxidative rancidity •Triggered by light, high temps, table salt, metals
Hydrolytic Rancidity
•Due to exposure to water • Lipases and heat can catalyze the reaction •Examples: Water on frozen food to be fried, Butter left at room temperature