beverages Flashcards
carbonated soft drinks
Ingredients:
- 90-98% sparkling water
- Up to almost 10% sugar (mostly HFCS)
Remainder = colour, acids (flavour, preservative), other preservatives, other flavours, caffeine
food additives in soft drinks
Acids:
1. Citric acid: natural acid obtained from citrus fruits…
2. Malic acid: natural acid obtained from apples, cherries, peaches and plums
3. Phosphoric acid: as tronger acid usually used in cola drinks
Preservatives:
1. Benzoic acid: inhibits molds and yeast
2. Sorbic acid: better at lower pH levels than benzoic acid
Colors:
1. Natural: derived from plant product- fruits, vegetables, herbs, nuts, spices and oils
2. Artificial: synthetically manufactured
3. Caramel: made from sugar to provide the characteristic brown color of cola drinks
Flavors:
1. Natural: derived from plant products- fruit, vegetbales..
Artificial: synthetically manufactured
history of carbonated soft drinks
1700: sparkling water created
1800: carbonated soda water sold by druggists
1886: coca-cola invented
1930: cocaine illegal
1950: diet soft drinks introduced
1990: north american consumption plateaus
* * global CSD consumption continues to increase
Carbonated beverages was at the beginning very healthful and then not that healthfulk where cocaine has been banaged
In 1950, people goes to pop shop, american happy sort of things where soft things are introduced
In 1990, people realized they shoiuld not drink that much sugar
Today people start to realize that carbonated drinks are not that good for us but there is still a large market of soft drinks
change in per capita sales volume of selected sugary drinks
- Energy drinks
- Sweetened coffees
- Flavoured water
- Drinkable yogurt
- Sweetened teas
- Flavoured milk
- Sport drinks
- Pure fruit juice
- Fruit drinks
Soft drinks
CSD - diets
- Aletrnative sweeteners used ex: aspartame, sachharin, acesulfame-k, sucralose
- Water content increases from 90% to 98%
- Sugar content decreases to 0%
Detrimental effect on mouthfeel (bulkin agents added ex: peptin, carboxyl metal cellulose)
diversification
- pepsiCo
- Mountain dew, lay’s, gatorade, tropicana, 7-up, doritos, lipton teas, quaker foods, AMP energy, aquafina
- Coca-cola company
Fanta, sprite, minute maid, dasani, nestea, barq’s rootbeer, vitaminwater, POWERADE, odwwalla smoothies
definition bottled water
Bottled water is water which has been packaged in sealed containers for use by consumers. The water can come from a variety of sources including springs, aquifrs, or municipal suppliers and the water may be treated to make it fit for people to drink
4 types of bottled water
- Mineral/spring water
- From underground source (must specify source)
- Naturally contains dissolved mineral salts
(most common= Ca and Na) - May be labeled natural if composition ualtered
- Either carbonated or non-carbonated (depending on source of water..)
- Deionized water
- Purified: all minerals salts removed
- Not as flavourful
- Distilled water
- Heated, then condensed - Minerals removed, pathogens destroyed
- Yields clear ice cubes
Must declare on labed - Carbonated/sparkling water
- Soda water/club soda
- Seltzer water (difference here is there no salt)
Sparkling mineral water (ex: san pellegrino, perrier)- In the kitchen, you can use this carbonated water to:
To do bread, because of its slower pH than neutral water, it helps to tenderize the gluten, will create a softer bread
- In the kitchen, you can use this carbonated water to:
non-carb/ functional beverages
- Sports, isotonic or recovery beverages:
- Prevent dehydration
- Replace electrolytes (K,Na)
May contai: CHO (usually HFCS), vitamins, low-cal sweetener, natural and artificial flavours
2. Neutraceutical beverages: - Drinks delivering health benefits
- Ingredients include (green tea, antioxidants, soy, fiber, probiotics, phytochemicals, vitamins and minerals
Cranberry juice is an early example
3. Energy beverages: - Functional beverages that provide temporary mental alertness or other physiological benefits
- Caffeinated energy drinls - CFIA
- High in calories (usually carbohydrates) and added stimulants (ex: caffeine)
Health canada reminds canadians not to mix caffeinated drinks with alcohol
liquid sugar fats
Canada’s per capita sugar intake from non-alcoholic beverages decrease by 20% since 2004 (statscan)
2017: 100-140 kcal/day (approx 7% total kcal) * does not include dairy products, tea, coffee
alcohol beverages
All contain the same amount of alcohol: 1ounce
1. One 1.5 oz glass of liquor 2. One 5 oz glass of wine 3. One 12 oz wine cooler 4. One 12 oz beer - Ethanol formed by sugar fermentation Most common plants used (barley, wheat, corn, grapes)
4 characteristics beer
- Barley= main grain used (but other grains can be used)
- 5 steps: malting, brewing, fermenting, lagering, filtering or pasteurizing
- Wort: liquid fraction from mashing, very high in sugars= fermented by yeast
Hops: dried fruit of the humulus lupulus plant, added to wort and boil mixture
spirits
- Distilled beverages that embody the spirit of the fermented mixture
- From grain or fruit mixtures
- Hard: more alcohol than beer or wine
- Amount of alcohol in spirits (proof, ABV)
wine
- Fermented juice of fruits, usually grapes
- 3 steps: fermentation, racking, aging
- Sugar in grapes: yeast fermentation
- Acidic concentration (pH 3) discourages microorganism growth
Yeasts produce many compunds (higher alcohols, acids and esters) that contribute to flavour
guidelines
Guidelines:
Women:
10 drinks a week for women, with no more than 2 drinks a day most days
Men:
15 drinks a week for men, with no more than 3 drinks a day most days
coffee
- Aromatic beverage= water with more than 1000 compunds extracted from coffee beans (seeds) during brewing
- 2 main species: COFFEA ARABICA, COFFEA ROBUSTA
- Coffee beans are picked, partially dried, processed to remove the hull, roasted and ground immediately or exported to processing plant for roasting and grinding
- May be raw or roasted, whole or ground
- Rosating: green beans darken, flavour develops
1. Formation of volatile constituents (ex: acids, oils)
2. Increased porosity
3. Changes in colour (caramelization)
4. Hydrolysis of fat - Grind type selected based on preparation method
- Coffee beans can be process to remove 97% caffeine (beans soaked to extract caffeine)
- Liquid coffee extract used to produce instant coffee (spray drying or freeze drying)
composition coffee
- Flavor is due to complex mixture of organic compunds and tannins
- Composition:
1. Caffeine can vary from 0.8% to 4% (100-180mg cup)
2. CHLOROGENIC ACIDS: main soluble acid constituents of coffee (2/3 of all acids in coffee)- during roasting, form caffeic and quinic acids which (bitter, astringent)
VOLATILE COMPUNDS (more than 600): phenolic substances and sulfur-containing compunds
- Composition:
caffeine range (mg)
- BREWED coffee (65-120mg)
- INSTANT (60-85)
- JOLT cola (71)
- MOUNTAIN dew (54)
- COCA-COLA (46)
- ESPRESSO coffee (30-50)
- DECAFFEINATED, brewed (2-4)
DECAFFEINATED, instant (1-4)
countries consumer of coffee
- Netherlands
- Finland
- Canada
- Sweden
- Germany
- Slovenia
- Dominican republic
- Norway
- US
slovakia
coffee facts
- 2016 WHO decreased coffee’s status as possible carcinogen leading to bladder ca to not classifiable
- Very hot beveragesL possible link to esophageal cancer
- US nutrition panel: 3-4 cups coffee (max of 400mg) may decrease risk of CVC, type 2 diabetes, parkinson’s, alzheimer, colon cancer, gallstones
3 types of tea
- Camellias sinensis
- Processing: withering, rolling, oxidizing, firing
- 3 types:
1. BLACK TEA (77%): leaves rolled and exposed to air. Enzyme oxidizes polyphenols, darkening the leaves, catechins (3-10%)
2. GREEN TEA (21%): leaves steamed or heated. This destroys enzymes that oxidize polyphenoks. Leaves dried. Catechins (30-42%)
3. OOLONG TEA (2%): leaves repeatedly rolled and dried. This oxidizes polyphenols. Catechins (8-20%)
Black= fermented and oxidized
Green= not fermented and not oxidize
Oolong= the middle partially of these 2
tea composition
- More than 300 compunds in black tea; 30 in green tea
- Polyphenolic compunds (ex: catechins)
1. Astringent, green tea has the greatest amount
2. May have healthful properties; but bind iron - Green tea= excellent source of F
- Tannins: flavour, colour, astringency
Caffeine: 2.5-5% of dry matter tea leaves
- Polyphenolic compunds (ex: catechins)
cocoa and chocolate
- Seeds of fruit of Theobroma cacao tree
- Steps: harvested, fermented, dried, roasted outer layer removed, milled, pressed: cocoa + cocoa butter
- THEOBROMINE and CAFFEINE (methylxanthines) : 1 cup cocoa=0.1g theobrome, 0.01g caffeine
- More than 360 volatile compunds and flavor substances
- Antioxidant (flavonoids: epicatechin= CV health… raw cocoa, dark chocolate)
- FAT: STEARIC ACID
- CARBOHYDRATES:predominately starch
- ORGANIC ACIDS: mostly acetic acid (a flavor constituent), citric acid, oxalic acid
- TANNINS: clour and flavour
- WHITE CHOCOLATE: cocoa butter, sugar, milk solids
carob
A chocolate substitute: - Lower in fat - Higher in CHO - Brown colour - No flavonols No methylxanthines (caffeine, theorbromine)
spices and herbs
- Substances used in small quantities to alter the flavor of foods, with little or no nutritive value
- Distinction between spices and herbs?
Based on part of the plant they are derived from Spices are add at the beginning - Keeping fresh herbs- refrigerator (2 weeks), herbs- drying or freezing
- 1 teaspoon dried herbs= 3 teaspoons fresh herbs (more compact)
- Distinction between spices and herbs?
herb- tips
- Often added during the last min of cooking to avoid driving off their flavor by heat
- When used in uncooked dishes (salad) add as long as possible before serving, so that they have a chance to blend with thos of the other foods
Herb flavors are more easily dissolved in fat that in water- often added to salad dressing
- When used in uncooked dishes (salad) add as long as possible before serving, so that they have a chance to blend with thos of the other foods
flavours potentiators
Increase flavor without having a sensory effect of their own
1. MONOSODIUM GLUTAMATE - Glutamic acid (AA) - MSG increases sensitivity to sour and bitter and/or reduces taste thresholds for sweet and salty - Meaty flavor 2. Certain 5'-NUCLEOTIDES CONTAINING 6-HYDROXYPURINE: - Inosinic and guanylic acids: A 50:50 mixture potentiates sweetness and saltiness suppresses bitterness and sourness - Reduces threshold for MSG
salt
Salt varieties: 1. Sea salt 2. Rock salt 3. Table salt 4. Kosher salt Flavored salts
