Term
|
Definition
| (Fruit of) Old age, beyond maturation, potentially mediated by gene expression |
|
|
Term
Newtonian Fluid
Vs
Non-newtonian Fluid |
|
Definition
Newtonian Fluid- water, sugar solutions, syrups, juice
Vs
Non-newtonian Fluid- ketchup, mayonnaise, salad dressings |
|
|
Term
| What happens when Ca++ and Mg++ are removed from cell walls? |
|
Definition
| Cell walls soften as they are no longer bound to hemicellulose |
|
|
Term
|
Definition
also referred to as polymorphic foods,
both solid and liquid |
|
|
Term
|
Definition
| Measures shear force resisting flow in colloidal solutions (i.e. emulsion, gel); The Science of Deformation and flow of matter; Reaction of a food when force is applied to it |
|
|
Term
|
Definition
| Adsorption is outside of the cell (sticks to surface), whereas absorption is inside the cell |
|
|
Term
| What two proteins form gluten? |
|
Definition
|
|
Term
| Is hard or soft wheat higher in protein? |
|
Definition
|
|
Term
| What are the functions of water in food systems? (4) |
|
Definition
| Heat transfer, solvent, medium for chemical reactions, As a component of foods |
|
|
Term
|
Definition
| Equilibrium property of water at a given temperature and moisture content. Influenced by amount of bound water. |
|
|
Term
| Give an example of an crystalline food, amorphous glass food, and amorphous rubbery food |
|
Definition
Crystalline food = hard candy
Amorphous Glass = Uncooked Pasta
Amorphous Rubbery = Cooked Pasta |
|
|
Term
| 5 Functions of Sugar in Foods |
|
Definition
| Flavor/sweetness, color (browning), texture, extend shelf life, food source for yeast |
|
|
Term
| What are the two most common pentoses? |
|
Definition
|
|
Term
| What distinguishes a- links from B- links in glucose polymers? |
|
Definition
| Alpha or beta form based on orientation of OH |
|
|
Term
Maillard
Reaction Factors (4) |
|
Definition
Starch degradation in the presence of an amine
• Most likely to occur with] lactose, followed by ribose, fructose & glucose
• Sucrose does not participate in this process
• Glyycine/Lysine/Arginine are generally the amino acids that participates in this reaction & food maybecome deficient in Lys |
|
|
Term
|
Definition
Non-‐glucosidic polysacchride
• complex polymers of hexoses & pentoses i.e. xylose, mannose, galactose, arabinose & glucoronic acid |
|
|
Term
|
Definition
Lipid soluble, Non-polysacchride Repeating chains of phenolic alcohols, Occur in aging vegetables, Woody/tough
texture |
|
|
Term
| What are the 6 uses of gums? |
|
Definition
– Binders (ice cream, marshmallows)
– Thickeners (chewier consistency)
– Emulsification (salad dressings)
– Fat Replacers
– Treatment of constipation
– Potential for glucose stabilization and cholesterol lowering |
|
|
Term
| What health benefit do oligosaccharides have? |
|
Definition
| They function as prebiotics |
|
|
Term
| Specific affect of acid and sugar on gelatinization |
|
Definition
breaks down starch molecules so the paste is thinner for acid
and competes with water for sugar making it thinner |
|
|
Term
| What are the 5 types of streams? |
|
Definition
– White flour is referred to as “Straight Flour”
– Long patent flour (bread flour)
– Medium patent flour (pastry flour)
– Short patent flour (cake flour)
– Extra short patent flour (baker’s quality cake flour) |
|
|
Term
| Distinguish between biological, physiological, and chemical leavening agents |
|
Definition
• Biological
– Yeast or bacteria
• Physical
– Liquid converted to steam with heat
– Air mixed into dough or bater
– Eggs or egg white foam incorporates air
• Chemical
– Baking soda in presence of acid
– Baking powder |
|
|
Term
|
Definition
Generally from an herbaceous plant
vs
Any dried plant product used primarily for seasoning purposes |
|
|
Term
|
Definition
Fruit: ovary that contains the seed of the plant
vs
Vegetable: edible portion of the plant |
|
|
Term
| What are the three pectic substances and what distinguishes them? |
|
Definition
| Protopectin (Immature Fruit; no gel) --> Pectin (ripe fruit; gels) --> Pectic Acid (overripe fruit; no gel) |
|
|
Term
| What four functions does pectin serve as an ingredient for the food industry? |
|
Definition
| Emulsifier Stabilizer Thickener Texturizer |
|
|
Term
| What three things do vacuoles contain? |
|
Definition
• Water soluble vitamins & minerals
• Flavor components (sugar, acids, salts)
• Anthocyanins (red-‐blue pigments) |
|
|
Term
|
Definition
| Pheophytin or Pheo is a chlorophyll molecule lacking a central Mg2+ ion; replaced by a H+ in acid/cooking w/ an acid or excessive heat |
|
|
Term
| What three flavonoids did we cover in class? |
|
Definition
Betalines (red/yellow)
Anthocyanins (red, purple, blue)
Anthoxanthins (white yellow) |
|
|
Term
| Describe the functional roles of fat (6) |
|
Definition
• Flavor
• Heat Transfer
– Conduction
– Convection (deep fat frying)
• Shortening Power
– Texture
– Tenderness vs. Flakiness
– Dependent on melting points
• Plasticity of fat determines which type of fat to choose based on food application
– Small fine crumb structure, smooth texture vs. coarser flakes
• Emulsification
• Leavening
– Aerate batters & doughs
– Weak leavening agent when mixed with sugar |
|
|
Term
| Differentiate permanent, semi-‐permanent and temporary emulsions and give an example of each |
|
Definition
Deal with duration of emulsification
Temporary emulsion example: oil in vinegar
Semi--permanent emulsion example: Italian Salad Dressing
Permanent emulsion example: Mayonaise |
|
|
Term
|
Definition
| Mixture of solid and liquid; will hold its shape when molded; ie: butter |
|
|
Term
| What is acetylation and what are its functions? |
|
Definition
Replacement of one or more of fatty acids on glycerol backbone by acetic acid (C2:0)
Lowers the melting point & ability to remain solid over greater time, Ability to form α stable crystals, coating can prevent moisture loss |
|
|
Term
|
Definition
| A protein or CHO that mimics the mouthfeel of fat in food |
|
|
Term
|
Definition
| They optimize fat usage so that less is required for the same function |
|
|
Term
|
Definition
| Characteristics of Fat, but with Fewer kCal, and Altered Digestibility |
|
|
Term
|
Definition
mixes 3 to 5 percent water with oil at 50-60° C , and separates the hydrated
phospholipids by centrifugation |
|
|
Term
|
Definition
| Removal of crystals that form during refrigeration |
|
|
Term
| What is the means by which fats/oils are deodorized? |
|
Definition
Application of steam heat in a vacuum
chamber to strip away odor-causing low
molecular weight compounds from oils |
|
|
Term
| What is the means by which fats/oils are bleached? |
|
Definition
diatomaceous earth clays mixed
with heated oil |
|
|
Term
| Define hydrolytic rancidity |
|
Definition
| Separation of FAs from glycerol backbone |
|
|
Term
| What is oxidative rancidity? |
|
Definition
| Exposure to heat and light results in O2 uptake by unsaturated fats |
|
|
Term
|
Definition
| Oxidation of polyunsaturated labile fats that makes for an off flavor (fishy, or beany flavor) |
|
|
Term
| What is an interesterified fat? |
|
Definition
| The rearrangement of fatty acids on a glycerol molecule |
|
|
Term
| What are the 5 ways milk can be coagulated? |
|
Definition
| Heat, acid, enzyme, salt, phenolic acids (tannins) |
|
|
Term
|
Definition
| Coagulation of milk protein by addition of acid lower pH to near isoelectric point of casein |
|
|
Term
| Which protein coagulates in milk with the addition of acid? Heat? |
|
Definition
Heat coagulates whey
Acid coagulates cassein |
|
|
Term
|
Definition
| A mixture of air, fat, and protein is made by stretching protein out during whipping |
|
|
Term
| How does cassein act as an emulsifier? |
|
Definition
| Cassein forms micelles around fat globules |
|
|
Term
| What are the four general components of eggs? |
|
Definition
The Yolk, the most nutrient dense aspect
The White, which is mostly protein, thins with age
The Shell, important for protection
The Air Cell also important for protection, increases with age |
|
|
Term
| What four functions do eggs have? |
|
Definition
Emlusification
Foaming
Binding
Gelling |
|
|
Term
| What are the four anti-nutritive substances found in soy? |
|
Definition
Hemagluttins
Phytates (bind to minerals)
Trypsin Inhibitors (also reduce b-12 absorption)
Anti-thryoid goitrogenic compounds |
|
|
Term
Baking Soda
vs
Baking Powder |
|
Definition
Baking soda is used w/ acid
vs
Baking powder is used when no acid is present |
|
|
Term
| What are the three UASDA grades for beef? |
|
Definition
USDA Prime - Highest Quality
USDA Choice - Higher Quality
USDA Select - Standard Quality (based on marbling, and flavor) |
|
|
Term
| What are the five degrees of natural beef? |
|
Definition
• 1. USDA-‐FSIS
– Minimally processed, no additives
• 2. Industry (voluntary)
– Tested for pesticides and antibiotics (free from harm)
– Antibiotics clear from animal in 60 days
• 3. Industry (voluntary)
– Withdrawal program (no added hormones and no antibiotics for XX days)
– 100 days for beef cattle; 120 days for dairy cattle
• 4. Industry (voluntary)
– Never Ever 3
• 5. USDA-‐AMS
– Never Ever 3, PVP
– Source USDA National Organic Program
– Smith, Gary, Colorado State University |
|
|
Term
| What is allowed when the term minimal processing is used? (7) |
|
Definition
• Minimal Processing
– Blade needle tenderization
– High pressure processing
• Allowed additives
– Water
– NaCl
– NaPO4
– Tropical plant enzymes (tenderizers)
– Bacteriostatic agents |
|
|
Term
| What are myotomes and myocommata? |
|
Definition
Layers of short fibers in fish muscle
and
Large sheets of very thin connective tissue separating myotomes |
|
|
Term
| Which parts of a cow are cooked in dry heat? moist heat? Dry/Moist Heat? (8) |
|
Definition
Dry - Ribs, Loin (lower back area)
Moist - Chuck (neck/shoulder area), Shank (leg), Brisket (chest), Plate (front of lower rib cage), Flank (stomach area)
Dry/Moist - Round (butt area) |
|
|
Term
| How long does it take for rigor mortis to set in? |
|
Definition
| 6-24 hrs; will eventually end as lactic acid is produced and a pH of 5.5-5.8 will denature the proteins |
|
|
Term
| What is a pale soft exudative (PSE) meat? |
|
Definition
| Meat with stress at the time of death |
|
|
Term
| How is Dark Firm and Dry Beef (DFD) made? |
|
Definition
| A lack of glycogen stores at the time of slaughter. Ideal with a pH > 5.8 |
|
|
Term
| What is resolution of rigor? |
|
Definition
| Enzymatic breakdown of proteins that hold muscle fibers together |
|
|
Term
| What are ideal storage conditions of meat? |
|
Definition
| Resolution of rigor, temperature of 59-68 *F short term, long term 34-38 *F, Hanging meat to stretch muscles |
|
|
Term
|
Definition
| results when meat is frozen before it completes rigor mortis |
|
|
Term
|
Definition
| Meat is stored in freezer immediately after slaughter or prematurely without completion of resolution of rigor mortis; results in thaw rigor |
|
|
Term
| What are the 5 means of artificial tenderizing? |
|
Definition
| Mechanical (grinding, cubing, needling, pounding), electrical stimulation, enzymes, salts, and acids |
|
|
Term
| What affects the color of meats? |
|
Definition
| Myoglobin (purple), oxymyoglobin (bright red), methylmyoglobin (brown) |
|
|
Term
| Define Viscoelastic and give an example of a viscoelastic food |
|
Definition
More solid than liquid: can stretch and regain its original shape
Example: pizza or bread dough |
|
|
Term
| Which is absorbed more slowly? Sugar Alcohols, or Sugar? |
|
Definition
|
|
Term
| Describe Gelatinization to gelation |
|
Definition
| Gelatinization transitions from sol to gel with addition of a thickening agent (ie. formation of gravy); gelation is the cooling of this substance resulting in the formation of a gel |
|
|
Term
|
Definition
| Non-nutritive sweetener that has been used for 100 years and was shown to cause bladder cancer in rats. The warning label was removed as human studies were not able to find similar results in humans. |
|
|
Term
|
Definition
| Non-nutritive sweetener that is usually used in association with other non-nutritive sweeteners and was rushed to the market with very few studies of its relative safety. Further testing is recommended. |
|
|
Term
|
Definition
| Non-nutritive sweetener that has GRAS status, most closely resembles the sugar molecule with 3 side chains replaced with Cl. FDA assures that the chlorine remains unchanged in the body and has been noted in waste water as a potential environmental concern. |
|
|
Term
| What do kale, watercress and broccoli have in common? |
|
Definition
| They all contain isothiocyanate and are from the brassica family |
|
|
Term
| What product of the maillard rxn occurs most commonly in deep fried potatoes? |
|
Definition
| Acrylamide (not to be confused with acrolein which deals with heat beyond smoke points) |
|
|
Term
| Which has more protein beans/legumes or nuts? |
|
Definition
|
|
