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Experimental Study of Foods > Ch467 > Flashcards

Ch467 Flashcards

1
Q

Drupes

A

fleshy outer layer with stone pit (Ex. peaches)

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2
Q

Pomes

A

produced by flowering plants; core containing small seeds (Ex. apples)

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3
Q

Veggie subgroups

A

Bulb, root, tuber, leaves/stems, fruits, seeds

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4
Q

3 main tissue systems

A

Dermal, vascular, ground

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5
Q

Chlorophyll is…

A

green

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6
Q

Carotenoids are…

A

orange

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7
Q

Leucoplasts are…

A

starch granules

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8
Q

Tonoplasts are…

A

membranes separating protoplasm from vacuole

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9
Q

Vacuole

A

flavonoid + water

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10
Q

Parenchyma

A

FLESHY part of fruits and veggies

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11
Q

Collenchyma

A

elongated cells that provide supportive structure; more fibrous; CELERY

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12
Q

Sclerenchyma

A

woody cells that provide gritty texture; PEAR

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13
Q

Cellulose

A

1,4 beta-glucosodic linkage; insoluble fiber

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14
Q

Hemicellulose

A

1/2 composed of various sugars; not as rigid, pentose instead of hexose; XYLOSE FOUND!

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15
Q

Protopectin

A

UNRIPE

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16
Q

Pectin

A

RIPE

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17
Q

Pectinic acid

A

de-esterified

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18
Q

Pectic acid

A

OVERRIPE

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19
Q

Lignin

A

acts as glue; makes wall rigid and water resistant

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20
Q

During maturation…

A

cellulose, hemicellulose, and lignin content increases

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21
Q

Senscence

A

aging process of plants

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22
Q

Climacteric

A

RIPENS post-harvest; apples, bananas, mangoes, tomatoes, pears, peaches, avocados

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23
Q

Non-climacteric

A

must FULLY ripen on plant; grapes, strawberries, cherries, citrus fruits, pineapples, watermelon

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24
Q

Ethylene gas

A

accelerates ripening of fruits

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25
Q

Pectin esterase

A

degradation of pectic substances

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26
Q

Phosphorylase

A

enzyme in potatoes that promotes sugar formation during storage

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27
Q

Chlorophyll a

A

blue-green

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28
Q

Chlorophyllase

A

breaks off phytyl group

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29
Q

Chlorophyllide

A

molecule minus the phytyl group

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30
Q

Chlorophyllin

A

abnormally green pigment with methyl and phytyl groups are removed in alkaline medium

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31
Q

Chlorophyll in acid…

A

Mg ion leaves = olive-green color

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32
Q

Chlorophyll in alkaline…

A

becomes more stable, Mg ion in place; bright green color

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33
Q

Carotenoids

A

Red/yellow/orange

34
Q

Flavonoids

A

1-2 aromatic rings
Anthoxanthins > tannins; catechins = tea color

35
Q

Cruciferae

A

brussel sprouts, cabbage, rutabagas, turnips, cauliflower - sulfur containing + gassy

36
Q

Alliin

A

odorless precursor in garlic

37
Q

Allinase

A

responsible for catalyzing the conversion of alliian

38
Q

Gums

A

plant origin; galactose unit; thickening agent + low calorie

39
Q

Starch is composed of…

A

amylose (linear) and amylopectin (branched)

40
Q

Color is ____ when amylose is present

A

BLUE (Range 17%-30%)

41
Q

Color is ____ when amylopectin is present

A

PURPLE-RED

42
Q

Leucoplast

A

site of starch storage

43
Q

Hilum

A

innermost layer of starch granule

44
Q

Pasting

A

starches fully broken down

45
Q

Tapioca starch temp…

A

68F

46
Q

Potato starch has a…

A

stringy texture

47
Q

Wheat starch is the…

A

least effective starch

48
Q

Flour is less effective because of…

A

protein content

49
Q

Waxy starch is almost entirely…

A

amylopectin

50
Q

Gelation

A

liquid > gel
Gel = liquid dispersed in solid
Sol = solid dispersed in liquid

51
Q

Starch gel

A

Starch paste COOLS and sets

52
Q

Starch sol

A

Starch granules dispersed in water but not fully gelatinized; thick not solid

53
Q

Waxy starches don’t form ____

A

gels

54
Q

Arrowroot forms a ____ gel

A

soft

55
Q

Cornstarch forms a ____ gel

A

firm

56
Q

Wheatstarch forms a ____ gel

A

strong

57
Q

Syneresis

A

weeping of liquid from a gel

58
Q

Cereal starch sources

A

oats, rice, wheat, corn

59
Q

Root starch sources

A

cassava, potato

60
Q

Tree starch sources

A

sago, palm tree, arrowroot, milo

61
Q

RS1

A

Physically inaccessible

62
Q

RS2

A

Naturally resistant

63
Q

RS3

A

Retrograded

64
Q

RS4

A

Chemically modified

65
Q

6 Monosaccharides

A

Good Friends Go Get Sweet Meals
Glucose
Fructose - K
Gulose
Galactose
Sorbose - K
Mannose

66
Q

Aldose has a…

A

aldehyde

67
Q

Ketose has a…

A

ketone

68
Q

Dextrose is…

A

biologically active

69
Q

Pentose

A

Ribose, arabinose, xylose

70
Q

Hexose

A

6 monosaccharides

71
Q

Disaccharides

A

Sucrose (G + F)
Maltose (G + G)
Lactose (G + Ga)

72
Q

Ogliosaccharides

A

3-10; stachyose + raffinose

73
Q

FODMAP

A

Fermentable Ogliosaccharides Disaccharides Monosaccharides and Polyols
- fruits, grains, lactose-containing, legumes, sweeteners, veggies

74
Q

Dextrin

A

1,4 alpha-glucosidic bond

75
Q

Dextran

A

1,6 alpha-glucosidic bond
- bacteria and yeasts

76
Q

Inulin is…

A

prebiotic and sugar substitute

77
Q

Pectic substances

A

foundation in galactose

78
Q

Agar

A

Red algae

79
Q

Guar

A

Guar beans

80
Q

Xanthan

A

fermentation of sugars

81
Q

Carrageenan

A

seaweed

Experimental Study of Foods (3 decks)

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