Beverages and Flavours Flashcards
What is the composition of carbonated drinks?
90-98% sparkling water,
max 10% sugar
acids, colouring…
What are the 3 important flavour acids used in carbonated drinks?
Citric, malic, phosphoric
How can you make a carbonated drink diet? How does it affect its composition?
Aspartame, Acesulfame K, sucralose, saccharin…
It increases the water content from 90%–98%
Sugar concentration downs to 0%
mouthfeel is affected, so add bulking agents
What are the differences between these bottled waters: mineral/spring water
deionized water
distilled water
carbonated/sparkling ?
m: underground source, naturally has dissolved mineral salts, can or not be carbonated
dei: purified until no more minerals + no flavour
dis: heat, then consended (no minerals, no pathogens)
c: CO2 + H2O = H2CO3
What is the difference between the non-CHO beverages: sports/isotonic/recovery herbal nutraceutical energy drink
s: prevet dehydration, has lots of CHO (Energy), replace electrolytes
H: added herbals (ginseng) or supplements (carnitine)
N: health benefits– ingredients with green tea, antioxidants, soy, fibre, probiotic… ex. cranberry
E: high kcals (CHO) and stimulants (caffeine)
What is the trend of consumption of non alcoholic beverages?
decreased of 20%
What is the approximate amount of kcals delivered / day with beverages?
100-140 kcals/d
What are advantages of drinking milk?
Ca, vitD, vitB, prot…. whole, 2%, 1%, 0%
What is the portion of alcohol that is equal in each glass of alcohol (beer, wine, spirits..)?
1 oz
What are the 4 most used grains or fruit for making alcohol?
wheat, barley, corn, grapes
What grain does beer use?
Describe the Process: Malting, brewing, fermenting, lagering, filtering or pasteurizing
Barley
Malting: convert the grain to malt (simple sugar)
Brewing: add hops to wort and BOIL = caramelize sugar + stops enz. in solution
Fermenting: add yeast (1-2 weeks)
Lagering: store beer in tanks (flavour dev)
What fruit does wine use?
Describe the process:
Fermentation,
Racking
Aging
Grapes
Fermentation: yeast + sugar!
Racking: lets particles set, seperating liquid and solid matter
Aging: put in oak or steel casts for years.
What do spirits use ?
What does hard mean? What does proof mean?
Corn, wine, wheat, rye…
Hard = more alcohol than other drinks
Proof = amount of alcohol it has in it
Which as the 2 types of Coffee we use?
Coffea arabica and robusta
What composes coffee?
more than 1000 flavour compounds:
caffeine (100-180 mg/cup)
chlorogenic acid = sour/bitter taste
volatile compound (more than 600!) = phenolic substances and sulfur compounds
Coffee making process: Pick, dry, remove hull, roast ground
Why do we roast?
Volatile compounds (acids and oils) dev
increase porosity of grain
change colour (caramelization)
hydrolysis of fat
How much caffein can we remove?
97%
How is instant coffee made?
Spray drying or freeze drying liquid coffee
What are some new finding about coffee (3)?
does not cause bladder cancer
can cause esophagael cancer (hot)
3-5 cupes of coffee can reduce CVD, T2DM, colon cancer, parkinsons…
What plant does tea use?
Camellia sinensis
Tea making process: Withering rolling oxidizing firing
W: spread leaves to dry
r: to disrupt cell structure for oxid.
o: enz. on leaves oxidize stuff on leave and darken leaves
f: drying to inactivate enz.
What are the 3 tea types? Differences?
Black:
- fewest catechins
- more than 300 flavour compounds
Green
-most catechins (antioxidants + phenolic compounds = astringent, but bind Fe)
30 flavour compounds
Oolong
-has some catechins
FERMENTATION???
What is tannins’ role in tea?
Precaution when serving tea?
Flavour, colour, astringent.
Do not boil water, it releases lots of tannin + bind Fe
How much caffeine is in tea?
2.5% to 5 % of te dried tea leaves
From which tree does cocoa come from?
Theobroma cacao
What does cocoa contain?
Methylxanthines (theobromine and caffeine)
more than 360 flavour compounds
antioxidants (flavonoids–epicatechins (CV health!))
organix acids (acetic, citric and oxalic acids
CHO– starch
Fat–stearic acid
What does white chocolate contain?
Cocoa butter, sugar, milk solids
What does carob contain?
low fat, high CHO, no flavonols nor methylxanthines
What are the differences between spices and herbs?
Herb = leaf
Spice= all other parts of plant
When should you add herbs when cooking? When not cooking?
C = at the end NC = at the beginning. Dissolves best in oils, such as salad dressings
What is the conversion of dried to fresh?
1 tsp dried = 3 tsp fresh
What is MSG’s purpose in taste?
What is 5’ nucleotide’s purpose in taste?
MSG= increase sensitivity to sour/bitter
5’ = increase sensitivity to sweet and salty (+ enhance MSG action)
Which salt has iodine? Sea salt rock salt table salt kosher salt flavoured salts.
Table salt!
