Details Title: FS200 Description: Baby eating Total Flash Cards: 71 Created: 10/06/2009 13:54:20		New Users: To study from this flashcard set, or to create your own your own study flash cards, REGISTER HERE. Existing Users: CLICK HERE. Additional Women's & Gender Studies Flashcards
Cards in this set: Term Food Definition 1. Articles used for food or drink for man or other animals 2. Chewing gum 3. articles used for components of any such article Term Drug Definition Articles intended for use in the diagnosis, cure, mitigation, treatment or prevention of disease AND articles other than food intended to affect the structure or any function of the body Term Gelation Definition ability to form gels; gelling Term emulsification Definition ability to stabilize mixtures of oil and water Term water binding Definition ability to immobilize water Term foaming Definition ability to stabilize mixtures of gas and liquid Term encapsulation Definition ability to encapsulate flavors, colors or nutrients Term macro constituents of foods Definition water, lipids, carbohydrates, proteins Term water content % Definition = (wet weight-dry weight)/wet weight Term water's affects on the properties of foods Definition -susceptibility to microbial growth -rates of enzyme reactions -rates of non-enzymatic reactions -freezing properties -textural properties Term water's interactions with solute molecules Definition ion-dipole dipole-dipole h-bonding Term hydration shells (layers) Definition inner hydration shell - chemisorbed and ordered water outer hydration shell - cybotactic region, semi-ordered bulk water - random arrangment Term true solutions Definition solvated individual solute molecules\, i.e. NaCl -> Na+ + Cl- Term Colloidal suspensions Definition dispersions of particles (clumps of solute in suspension Term colligative property Definition a physical property of a solution which varies as a function of the concentration of solute molecules in that solution bp fp osmotic pressure vapor pressure Term BP Definition BP ( °C) = 100 °C + [ (+ 0.52 °C) X (molarity)] Term FP Definition FP ( °C) = 0 °C + [( - 1.86 °C) X (molarity)] Term osmotic pressure Definition tendency of water to move across a semi-permeable membrane toward regions of lower water concentration Term vapor pressure Definition a quantitative measure of the amount of water that is -not tightly bound to the chemical constituents of a food -not in crystalline form -can easily evaporate from the food Term water activity Definition relative proportions of free vs bound water Aw = p/po i.e. equilibrium vp of the food over the equilibrium vp of pure water Also expressed as Aw = equilibrium relative humidity%/100 Term water content Definition total amount of water in a food Term invert sugar Definition viscous liquid, the result of the hydrolysis of sucrose into fuctose and glucose Term oligosaccharides Definition 3-5 monosaccharide units ex. stachyose (4 monosaccharides) Term calories of simple carbohydrates Definition 4kcal/gram Term functions of simple carbs Definition calorie sources sweeteners water adsorbents crystalline matrix foaming aids Term physical formulations of simple carbohydrates Definition coarse crystalline sucrose fine crystalline sucrose concentrated solutions (syrups) Term complex carbohydrates Definition polymers of monosaccarides, almost entirely of plant origin (most components of plant cell walls) All are resistant to digestion by enzymes in the small intestine Term digestible complex carbohydrates Definition absorbed as mono and disaccharides significant sources of calories Term non-digestible complex carbohydrates Definition i.e. fiber poorly digested partially fermented in the large intestine not a significant source of calories Term Amylose Definition linear polymer of glucose alpha-1-4 ether bonds 300-1200 glucose molecules per amylose molecule Term degree of polymerization (DP - HAHAHAHAHA) Definition how many monosaccharides per larger molecule Term Amylopectin Definition branched polymer of glucose alpha 1-4 bonds AND alpha 1-6 bonds (branches) usually has a higher DP than amylose Term granules Definition in plant tissue, starch molecules are packaged in dense particles called granules. Potatoes have the largest Term arrowroot starch Definition > 95% amylopectin Term waxy starches Definition 100% amylopectin Term high amylose corn starch Definition 65-85% amylose Term most starch amylose/amylopectin compostion Definition 20-30% amylose 70-80% amylopectin Term granule structure Definition constituent amylose or amylopectin molecules are inter-mixed in concentric layers within the granules; gives a patterned effect of crystalline (darker) and amorphous (lighter) rings Term Gelatinization Definition thickening of aqueous solutions process of absorption of water by starch granules when heated in water (60-90C) Term starch paste Definition a heated solution of hydrated and swollen starch granules Term granule breakage Definition loss of viscosity caused by excessive heating or boiling Term gelation of starch Definition formation of a 3-dimensional, cross-linked network (h-bonds) of solubilized amylose molecules resulting from the cooling of a hot starch paste; starches consisting only of amylopectin will only thicken, not gel Term amylase Definition alpha amylase - cleaves amylose and amylopectin into glucose and maltose (which can then be cleaved into 2 glucose molecules) beta-amylase (found in plants) Term iso-amylase Definition cleaves 1-6 linkage in amylopectin Term instant starch products Definition cold-water starches instant rice, potato producs Term cold-water starches Definition briefly cooked (pre-gelatinized) then spray dried Term chemically modified starch Definition i.e. carboxymethyl starch modification alters starch-starch interactions, gelling properties no effect on caloric content (only a small amount of glucoses altered) thickener (water binding) Term advantageous properties of all starches Definition colorless virtually tasteless odorless Term water dispersible fiber Definition soluble fiber Term water insoluble fiber Definition insoluble fiber Term hydrocolloids Definition hydrophilic substances that bind water; not true solubility but wettable and dispersible in water Term common soluble fibers Definition pectins beta-glucans gums seaweed polysaccharides Term pectins Definition found in most fruits, vegetables commercial sources: citrus peels, apple peels has negative charge gelling agent thickeners (water binding) Term beta-glucans Definition polymers of glucose, with both beta 1-3 and beta 1-4 ether links resistant to amylases, other digestive enzymes (because of the beta ether links) Term gums Definition xanthan gum, locust bean gums common thickening ingredients (water binding) Term carrageenan Definition polymer of sulfated galactose (has negative charge) short branches gelling agent thickening, binding agent Term alginates Definition polymer of guluronic acid and mannuronic acid gelling agent Term common insoluble dietary fibers Definition cellulose chemically modified celluloses hemicellulose lignin synthetic polysaccharides Term cellulose Definition coiled multi-polymer of glucose beta 1-4 bonds, resistant to amylose digestion bulking agent (non-caloric) very high molecular weight; is polar but virtually insoluble in water because of its large size and coiled nature Term hemicellulose Definition polymer of xylose and arabinose Term lignin Definition not a polysaccharide polymer of phenylpropane units Term synthetic polysaccharides Definition not naturally occurring i.e. polydextrose, randomly polymerized glucose Term functional properties of dietary fibers Definition gelling agents thickeners (water binding agents bulking agents Term Effect of acid on pectins Definition removes negative charge, promotes hydrogen bonding between closely aligned pectin molecules which leads to gelling Term effects of Ca++ on gel formation Definition the positive charge of calcium allows the binding of charged hydrocolloids together to form a gel. Calcium cross linkages make stronger gels Term total CHO (carbohydrates) Definition Total CHO = [total weight of food] - [H20] - [protein] - [fat] - [minerals (ash)] all five values determined directly Term net carbohydrates Definition net CHO= [ Total CHO ] - [ Fiber ] Term general functionalities of proteins in foods Definition sources of nutritionally essential amino acids and provides structure and texture to foods Term MSG Definition monosodium glutamate, sodium salt of glutamic acid flavor agent Term causes of protein denaturation Definition heat changes in pH surface or interfacial tension mechanical shear Term functional properties of proteins in foods Definition texturizing gelling surfactants (foaming/emulsifying agents) enzymes