Beverages & Flavoring Flashcards
What is the classification of non-alcoholic Beverages
Carbonated Soft Drink ( CSD), Bottled Water, Non-Carbs
Main ingredients of CSD
- 90%-98% sparking water
- ( up to 10%) Sugar ( corn syrup)
- Remainder (colour, acids, preservatives, flavours)
Give three examples of acids in CSD and their resources
Which one is commonly used in cola?
- Citric acid ( citrus fruits) , Malic acid ( naturally from apples, plums, etc. ), Phosphoric acid( present in animal and plant cell)
- Phosphoric acid
Give two examples of preservatives in CSD
Benzoic Acid: inhibit molds and yeasts
Sobic Acid: better performance in low PH
Give three colour resources in CSD
- Natural: derived from plants
- Artificial: synthetically manufactured
- Caramel: made from sugar, contribute to the brown color of cola
Give two flavour resources in CSD
- Natural: derived from plants
- Artificial: synthetically manufactured
The trends of CSD consumption
- Global: rise at about the same rate as population growth
- Canada: steadily go down in the past decade and expect to the further decline
- Canada: 61% CSD consumed are cola or diet cola
Compared to traditional CSD, what are the modification of CSD-Diet?
- Alternative sweeteners
- No Sugar contain
- increase water content: from 90% to 98%
- add bulking agents: detrimental effect on mouthfeel
Bottled water: Mineral VS Deionized VS Distilled
Mineral: from underground resource, contain dissolved minerals, unaltered ( labelled as natural), can be carbonated or non-carbonated
Deionized: all minerals removed, not as flavourful
Distilled: condensed after heating,
all minerals removed, pathogens destroyed,” completely clear”— need declare on label
Give three examples of carbonated water
Carbonated/ sparking water:
include club soda, Seltzer water, sparking mineral water: e.g. Perrier
What is non-carbs beverage?
Functional beverage, including
- Sports, isotonic or recovery beverage
- Herbal beverage
What is the use of sports, isotonic or recovery beverages?
- Prevent dehydration
- Replace electrolytes
- Provide extra energy in form of carbohydrates
What is nutraceutical beverage?
What drink is the earliest one known?
- deliver health benefits
- cranberry juice
What is energy beverage?
- high in calorie, usually CHO
- add stimulants, eg. caffeine
what are characteristics of dairy beverage?
- High in protein, Ca and Vit B
- Fat content is variable
What is the amount of one serving of alcohol?
equivalent to how much of the alcoholic beverages in follow: liquor, wine, beer
1 ounce
- 1.5 oz liquor
- 5 oz wine
- 12 oz beer
How does the alcohol ( in alcoholic beverage) produce?
- Ethanol
- sugar fermentation from plants such as barley wheat, corn and grapes
What is main plant used for fermentation of beer? What are the steps of making beer?
-Barely
- 5 steps:
malting, brewing, fermenting, lagering, filtering (or pasteurizing)
What is wort?
- the liquid fraction from mashing, high in sugar
- fermented by yeast
What is hop?
- the dried fruit from Humulus Lupulus plant
- added to wort and boiled mixture
What is used for fermentation of wine? What are the steps of making wine?
-Juice from fruits, mainly grapes
-3 steps:
fermentation, racking, aging
What is the use of the sugar in grapes? ( wine)
- necessary for yeast fermentation
Why microorganisms are hard to grow in the wine?
Its acidic environment ( PH 3) discourages the growth.
What is the function of yeast in wine?
it produces many compounds ( alcohols, esters and acids) that contribute to flavour.
What is the characteristics of spirit ? (alcohol)
- a distilled beverage
- embody the fermented mixture
- from grain or fruit mixtures
- more alcohol than beer or wine
what is the recommended limit of alcohol drink for women?
10 or less drinks per week, with no more than 2 drinks / day most days.
what is the recommended limit of alcohol drink for men?
15 or less drinks per week, with no more than 3 drinks / day most days.
What’s the 2 main plant varieties of coffee?
- Coffea arabica & coffea robusta
How to deal with fresh coffee beans?
-picking
-partially drying
-removing the hull
-roast and ground/grinding
immediately
what are the two standards to classify of coffee?
raw or roasted, whole or ground
What is the roasted coffee?
Green beans darken to develop flavour
by:
- forming volatile constituents
- increasing porosity
- changing colour: caramelization
- hydrolysis of fat
How to remove the caffeine in coffee beans?
Beans are soaked to extract caffeine
What is instant coffee?
-Spray or freeze dry the liquid coffee extract
Where dose the flavor of coffee come from?
the mixture of organic compounds and tannins
What is the main organic compositions contributing the flavour of coffee?
- Caffeine
- Chorogenic acid ( main soluble acid, bitter/sour)
- Volatile compounds
How much caffeine contains in a cup of coffee ( on average)?
0.8% to 4% ( 100 to 180 mg)
what are the main volatile compounds in coffee?
phenolic and sulfur-containing substance
Which country consumes the most coffee?
Netherlands
Drinking Coffee: Pros and Cons ( 3 in total)
- Hot beverage may cause esophageal cancer
- US Nutrition Panel: 3-5 cups / day decrease the risk of CVD, diabetes (II), etc
- 2016 WHO: change its classification from “ possible carcinogen” to “not classifiable”
What’s the plant used to make Tea ?
Camellia sinensis
what are the 4 ways to process tea?
- Withering
- Rolling
- Oxidizing
- Firing
What’s three major types of tea?
Black, Green and Oolong
what’s the processing techniques of black tea? What is the appearance of it?
- Rolling and exposing to air
- Fully ox. polyphenols by enzymes
- darken the leaves
what’s the processing techniques of green tea? What is the appearance of it?
- Steaming or heating
- fully destroy the enzymes that oxidize polyphenols
- leaves are dry
- in clear colour
what’s the processing techniques of Oolong tea?
- Repeatedly rolling and drying the leaves
- partially oxidize polyphenols
What are the catechins approximately contents in the three types of tea?
Black: 3% -5%
Green: 30% -42%
Oolong: 8-20%
How many compounds in green tea?
30
What is catechins?
a polyphenolic compounds in tea
What is the mouthfeel in green tea?
Astringent
What is the negative effect of polyphenolic in human body?
inhibit iron absorption
What is the antioxidant in cocoa ?
Flavonoids
What is fat in Cocoa?
stearic acid
What are the functions of tannins
contribute to the color, flavour and astringency
What is white chocolate made from?
coconut butter, sugar and milk solids
What are the two well-known toxins in cocoa?
Theobromine ( 0.1g / cup) and caffeine ( 0.01g/cup)
What is carob? what is its advantage?
- A chocolate substitute
- Low in fat
- no flavonols and no methylxanthins ( caffeine and theobromine)
What is the definition of spices and herbs?
the plant-based substance that use in small quantities to alter the flavor with little or no nutritive value
What is the difference between spice and herb?
they are derived from different parts of the plant
what are the 3 ways of preserving fresh herb?
refrigerator
drying
freezing
What is the substituent ratio of dried and fresh herbs?
1:3
Give three ways that can maximise the development of herb flavour.
- add at the end of cooking, avoid heat
- blend it right before serving
- add into salad dressing: the flavour is more easily dissolved in fat and water
Give three ways that can maximise the development of herb flavour.
- add at the end of cooking, avoid heat
- blend it right before serving
- add into salad dressing: the flavour is more easily dissolved in fat that in water.
Give three common flavour potentiators
- Monosodium glutamate
- C5N
- Salt
What is the main component in monosodium glutamate? How does it affect the favour?
- Glutamic acid
- increase the sense of sourness and bitterness
- reduce the taste thresholds for sweet and salty
- meaty flavour
What is the usual alcohol content of wine? and why nor more than the max?
14-16 %
the suitable environment where yeast can survive
What are the main components in C5N? What is its use to imporve the flavor?
- Inosinic and guanylic acids
- suppress bitterness and sourness with a 50:50 ratio
- reduce the threshold for monosodium gutamate
