Term
|
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
|
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
|
Definition
| ability to form gels; gelling |
|
|
Term
|
Definition
| ability to stabilize mixtures of oil and water |
|
|
Term
|
Definition
| ability to immobilize water |
|
|
Term
|
Definition
| ability to stabilize mixtures of gas and liquid |
|
|
Term
|
Definition
| ability to encapsulate flavors, colors or nutrients |
|
|
Term
| macro constituents of foods |
|
Definition
| water, lipids, carbohydrates, proteins |
|
|
Term
|
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
|
Definition
| solvated individual solute molecules\, i.e. NaCl -> Na+ + Cl- |
|
|
Term
|
Definition
| dispersions of particles (clumps of solute in suspension |
|
|
Term
|
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
|
Definition
| BP ( °C) = 100 °C + [ (+ 0.52 °C) X (molarity)] |
|
|
Term
|
Definition
| FP ( °C) = 0 °C + [( - 1.86 °C) X (molarity)] |
|
|
Term
|
Definition
| tendency of water to move across a semi-permeable membrane toward regions of lower water concentration |
|
|
Term
|
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
|
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
|
Definition
| total amount of water in a food |
|
|
Term
|
Definition
| viscous liquid, the result of the hydrolysis of sucrose into fuctose and glucose |
|
|
Term
|
Definition
3-5 monosaccharide units
ex. stachyose (4 monosaccharides) |
|
|
Term
| calories of simple carbohydrates |
|
Definition
|
|
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
|
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
|
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
|
Definition
branched polymer of glucose
alpha 1-4 bonds AND alpha 1-6 bonds (branches)
usually has a higher DP than amylose |
|
|
Term
|
Definition
| in plant tissue, starch molecules are packaged in dense particles called granules. Potatoes have the largest |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| most starch amylose/amylopectin compostion |
|
Definition
20-30% amylose
70-80% amylopectin |
|
|
Term
|
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
|
Definition
thickening of aqueous solutions
process of absorption of water by starch granules when heated in water (60-90C) |
|
|
Term
|
Definition
| a heated solution of hydrated and swollen starch granules |
|
|
Term
|
Definition
| loss of viscosity caused by excessive heating or boiling |
|
|
Term
|
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
|
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
|
Definition
| cleaves 1-6 linkage in amylopectin |
|
|
Term
|
Definition
cold-water starches
instant rice, potato producs |
|
|
Term
|
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
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| hydrophilic substances that bind water; not true solubility but wettable and dispersible in water |
|
|
Term
|
Definition
pectins
beta-glucans
gums
seaweed polysaccharides |
|
|
Term
|
Definition
found in most fruits, vegetables
commercial sources: citrus peels, apple peels
has negative charge
gelling agent
thickeners (water binding) |
|
|
Term
|
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
|
Definition
xanthan gum, locust bean gums
common thickening ingredients (water binding) |
|
|
Term
|
Definition
polymer of sulfated galactose (has negative charge)
short branches
gelling agent
thickening, binding agent |
|
|
Term
|
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
|
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
|
Definition
| polymer of xylose and arabinose |
|
|
Term
|
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
|
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
|
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 |
|
|
