Ch. 3: Constituents Of Food Properties & Significance Flashcards
All of the food constituents combined affect what 6 things?
- Structure
- Texture
- Flavor
- Nutritional value
- Keeping quality
- Color
What are the 13 food constituents?
- Fats
- Proteins
- Carbohydrates
- Enzymes
- Vitamins
- Flavors
- Pigments
- Emulsifiers
- Oxidants
- Antioxidants
- Acids
- Minerals
- Water
What are carbohydrates?
Basically simple and complex sugars and starch. Contain the elements C, H, and O
What are monosaccharides? Give examples and the chemical formula.
They are the building blocks for more complex sugars. Chemical formula: C6H12O6. Examples: glucose, dextrose, galactose, fructose.
What is fructose?
Honey
Give the chemical formula and examples of disaccharides.
Chemical formula: C12H22O11
Sucrose- table sugar (comes from sugar cane or sugar beets)
Maltose- beer sugar
Lactose- milk sugar
What is the trisaccharide formula? Where does it come from?
C18H32O16
Raffinose- used in feed stocks
What are polysaccharides? Give the formula and examples.
Starches
(C6H10O5)x
*where x=4 or more, making it a complex carbohydrate.
Examples: amylose (major starch in plants), glycogen (major animal starch, primarily stored in the liver)
The more complex the sugar, usually the less ___ and less ___ __ ___.
Sweet
Soluble in water
The differences in arrangements of the elements in sugars makes a difference in their:
Solubility
Sweetness
Fermentation rates by microorganisms
Sucrose is made up of what?
(Table sugar) 2 monosaccharides
Glucose or Dextrose
Fructose
Maltose is made up of what?
(Beer sugar)
2 glucose
Lactose is made up of what?
(Milk sugar)
Glucose
Galactose
Sucrose is ______ and ______ than lactose
6 times sweeter
4.5 times more soluble
What are the properties of simple sugars? (Glucose)
Sweet
Soluble in cold water
Instant energy source
What are the properties of complex sugars? (Starches)
Not sweet
Insoluble in cold water
Reserve source of energy
What are the carbohydrate gums and what are they related to?
Celluloses, hemicelluloses, and pectins. They’re all related to carbohydrates
Proteins are very chemically ____.
Complex
The building blocks for proteins are what?
Amino acids
Amino acids contain what elements?
C, H, O and N. In some cases P and S.
How many amino acids are there?
Some 20
What are the 2 types of proteins?
Simple- contains only amino acids
Conjugated- contain amino acids plus other attached non-amino acid substances (minerals and vitamins)
Draw the general structure formula for an amino acid.
Look at notes
What bond ties amino acids together to form proteins?
Peptide bond
What is the “Mother Nature” statement?
Mother Nature ties 2 amino acids together by splitting up water and the 2 amino acids are held together by a peptide bond
What are the 2 types of amino acids?
Essential- must be consumed as such, our systems cannot convert other amino acids to it.
Non-essential- don’t have to be consumed as such, our bodies can convert other amino acids to it.
What are complete proteins?
Contain all of the essential amino acids. Egg, milk and meat protein.
What is an incomplete protein and what is it deficient in?
Cereal- deficient in lysine
What are the structures of proteins?
Straight line, folded, coiled
8 essential amino acids
Leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. (Histidine for children under 12)
What is protein denaturation?
Where the structure of the protein is changed and it often precipitates or settles out. The product will never go back to it’s original form.
What are 2 examples of protein denaturation?
Milk to cheese
Egg to a fried egg
What are the 7 ways to cause protein denaturation?
Heat Acid Enzymes Alkali (opposite of acid) Salt Excessive mechanical agitation Alcohol
What are the most common ways to cause protein denaturation?
Heat, acid and enzymes
What is a good protein breakdown sequence?
Where it’s controlled like in aged cheese
What is a bad protein breakdown sequence?
Where it’s not controlled like in rotting eggs.
Fats are not ____ or ____ of ___ ___ like carbohydrates and proteins.
Chains
Polymers
Repeating units
Know how to draw a fat/oil
Look at notes
What is lipophilic?
Fat loving
Chemically, a fat does not do what?
Tie onto another fat molecule. A fat molecule is just a fat molecule.
A fat is ___ at room temp.
Solid
An oil is ____ at room temp.
Liquid
What is a triglyceride?
A glyceride molecule with 3 fatty acids attached.
What is a mixed triglyceride?
It’s a glyceride molecule with 3 different fatty acids attached.
Glycerol is a what? Know how to draw it
3 carbon alcohol. Look at notes
What are the 2 kinda of fatty acids? Define each
Saturated- will not have any double bonds between carbons.
Unsaturated- will have at least one set of double bonds between carbons
Know the names of saturated fatty acids.
C4- butyric acid C6- caproic acid C8- caprylic acid C10- capric acid C12- lauric acid C14- myristic acid C16- palmitic acid C18- stearic acid
The ___ the chain, the ___ the fat.
Longer
Harder
What are the goaty fatty acids?
C6, C8, C10
What saturated fatty acids when free in a fat or oil give a rancid off flavor?
Butyric, caproic, caprylic, capric
Know how to draw an unsaturated fatty acid.
Look at notes
What are the names of unsaturated fatty acids? Know the number of double bonds and where they are in each
Oleic- 1. Between 9 & 10
Linoleic- 2. Between 9 & 10, 12 & 13
Linolenic- 3. Between 9 & 10, 12 & 13, 15 & 16
The more ___ __ _____ _____, the more ____ the oil.
Sets of double bonds
Liquid
Oxygen will attack these unsaturated fatty acids at the double bond positions and results in what?
An oxidized off flavor
Know how to do a Pearson square problem.
