Chapter 2 Flashcards
______ - the substances or components found in a food or beverage.
Composition
Food scientists have developed ____ that depict the _____ of a wide variety of foods.
Includes: ___, ____, ____, ____, ___, ____.
The _____ maintains a database of these tables.
tables
composition
Fat, protein, carbohydrate, water, vitamins, minerals
USDA
Commodities- useful____ ____ of agricultural origin generally referring to ____ ____.
USDA lists ___ commodities, some are processed foods.
Red meats, poultry, fish and shellfish, eggs, dairy products, beverage milks, fats and oils, fruits, vegetables, shelled peanuts and tree nuts, flour and cereal products, caloric sweeteners, coffee, cocoa
consumer goods
raw products
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Processed Commodities– ___-____ commodities derived from ____ commodities that offer ___, longer ___ ___, and sometimes added ____.
value-added agricultural convenience shelf life nutrients
____ and _____ ___ generally consider foods in a similar manner for ____ ____ but differ slightly in regard to ____ _____.
Nutritionists and food scientists
major categories
minor constituents
Nutritionists are primarily focused on the ____ ___ of the commodity.
- How much of various commodities should be consumed to obtain proper nutrition?
- MyPlate includes some processed foods, but does not include consideration for ____.
nutrient content
additives
Food scientists must factor in _____ in order to assess their functional contribution to ____ _____.
additives
food products
In addition to composition, we must also take into account the ____ ____.
MyPlate recommends _____ of food, which is specified on ____ ____.
Food Composition tables use _____.
serving size
quantity
product labels
measurements
Serving size is dependent on the particular ___ ___ and generally reflects the ____ normally _____.
food item
amount
consumed
___ ____ and _____ Act: Serving sizes are specified according to the FDA-established “Reference Amounts Customarily Consumed Per Eating Occasion”.
Nutrition Labeling and Education Act
Food composition tables normally give composition for common quantities such as ___ or ____. and also per ____.
cups or oz
100g
A beverage is a \_\_\_\_ \_\_\_\_, consumed for a variety of reasons: \_\_\_\_\_ \_\_\_\_\_ \_\_\_\_ \_\_\_\_ \_\_\_\_\_ \_\_\_ \_\_\_\_ \_\_\_\_ \_\_\_\_\_
drinkable liquid thirst quenching stimulant effect alcoholic content health value emjoyment
____ ____- Concentration of nutrients relative to calories.
This concept applies to _____.
A nutrient dense item supplies variety of ____, ____ ____, ____ and ____ without excess ___ and _____.
Nutrient Density beverages protein complex carbohydrates vitamins and minerals fat and calories
_____ is the primary component of beverages, but it varies among types.
____: almost 100% water
____ ____: 90% water
____ ____: Contains less even less water
Water
Coffee
orange juice
Alcoholic Beverages
Many beverages are ____ (____ or ____), so regulating the sweetness can be an important ____ ____ ____.
sweetened( naturally or artifically),
quality control measure
____ ____- the weight percent of pure sucrose in a solution (grams of sucrose/100 grams of beverage).
-Measured using either a _____ or ____ calibrated for ___ ___.
Degrees Brix
refractometer
hydrometer
degrees Brix
The Importance of the Brix/Acid Ratio:
In ___ and ____ juices:
Ratio of ___ to ____ is an important consideration for ___.
In oranges we try to use ___ as average. ___ is different bc of the ration. Florida and California have different ratios and that’s why they taste differently.
fruit vegetable sugar to acid flavor 12 taste
Cereals tend to be major ___ ___ throughout the world.
____, ___, and _____, barley, sorghum, rye, millet and oats.
agronomic crops
rice
corn
wheat
Cereals: ____ is the major component (>___%) of cereals.
Primarily in the form of ____, along with some ___ ____ and some ____.
Carbohydrate 75 starch simple sugars fiber
The three major parts of a cereal grain (____)
_____ (high in starch)
___ (high in fiber)
____ (high in lipid because this is the source of energy to the sprouting seed)
seed
Endosperm
bran
germ
Cereals, grains, baked products: ____ tends to be of lower nutritional quality due to lower levels of the essential amino acid ____ as indicated by low ___ ____:
-Amount of _____ utilized by the body for growth.
Protein
lysine
biological value
nitrogen
Leavening is the ____ of ____ in a ___ that increases ___ and creates the typical texture of the ___ ____ upon cooking.
___ is the main gas produced.
production of gas dough volume bread crumb C02
Biological leavening agent: ____
Chemical leavening agent: ___ ___, ____ ____
yeast
Baking powder, baking soda
____ - the ripened ovary that contains seeds surrounded by pulpy flesh.
fruit
____- an herbaceous plant containing an edible portion (leaf, stalk, root, etc).
Vegetable
fruits and vegetables: Generally have high ____, low ___ and very low ___ ____.
moisture
protein
fat contents
MyPlate recommends the following amounts (men & women 19-50) per day.
___ cups of fruits
___-___cups of vegetables
2
2.5-3
Fruits and vegetables contain many ____ and ___ which may provide protection against ____ and ____ ____.
vitamins
fiber
cancer
heart disease
Newer evidence suggests that other factors, broadly referred to as ______ may be of greater importance as well.
Ex. _____: example of this is ____ (____)
phytochemicals
Resveratrol
berries
wine
_____ - the condition of the fruit when picked.
Maturity
_____ - the optimum condition of the plant in terms of food qualities such as flavor and color.
Ripeness
Fruits and vegetables are often harvested prior to being ____ in order to facilitate ____ and ____.
Ex: ____
ripe
transportation
storage
tomatoes
Quality of fruits and vegetables depends on a variety of ____ factors such as ___, ___, ____, ___, etc.
qualitative
color, size, flavor, firmness
Quantitative measures of quality include: \_\_\_ \_\_\_\_ acidity \_\_\_\_ content \_\_\_\_\_ \_\_\_\_ \_\_\_\_\_ determinations \_\_\_\_\_ content \_\_\_\_\_content (Ex: pectin, citric acid)
pH titratable moisture Degrees Brix microbiological solids content component
Dehydration - removes ____ in order to prevent ____ ____ or ____ ____.
moisture
microbial spoilage
enzymatic degradation
Fruit must be highly ___ in order to maximize the ___ ____.
ripe
sugar content
Additional sugar and other flavorings can be incorporated by a process called ___.
-Utilizes ____ and ____ to force the ____ in and the ____ out.
Results in a ___ or ____ texture.
infusion heat and pressure sugar water chewy or soft
Legumes are __ ___ of certain ____ ____.
edible seeds
flowering plants
Legumes: Tend to be high in ____ that is of greater ___ ___ than most other ____ ___.
- Offer a lower ___ ___ to red meats.
- Low in ____ & have high ___, ____ & ____ content.
- Deficient in amino acid ____.
protein nutritional value plant proteins fat alternative sodium, fiber, vitamin, mineral methionine
Soy is used as both a source of ___ and as a source of ___.
Flour (___% protein), concentrate (__%), isolate (___%).
-These products are used in a variety of food processing applications such as extending ___ ___ including ____ or ___.
oil protein 50% 70% 90% meat products hotdogs hamburgers
Soy protein contains an important class of phytochemical called _____, which may prevent ____ ___ and certain types of ____.
isoflavones
heart disease
cancer
___ ____ now considered a healthy option similar to red meats.
High quality ___, ___, ___, ____, ___ ___ ___.
tree nuts
protein, fiber, vitamins, minerals, unsaturated fatty acids
Popular tree nuts include ___, ___ (___), ___, ____, ___ and ____.
almonds, hazelnuts (filberts), pecans, pistachios, macadamia and walnuts
_____ – sweet & bitter varieties.
______– flavor goes well with chocolate.
Almonds
Hazelnuts
_____- green color
pistachios
____- used in baked goods and confections.
walnuts
_____- very difficult to crack, commercial varieties perfected in Hawaii.
macadamia
Meat- The edible___ and ___ of animals and fowls.
flesh and organs
Meat: Purchased in many forms:
___ ____ with ___, ___ ____, _____ ____.
whole muscle, bone, whole muscle, processed meat
Meat is a good source of high quality ___ (high levels of all ___ ___ ___), many ____ and ____, but is criticized for having high levels of ____ ___ and_____.
protein essential amino acids vitamins minerals saturated fat and cholesterol
____ has lower fat and cholesterol and has received considerable product development in recent years.
Poultry
Structure of Muscle Tissue:
___ ____ – held together to form ____ (many units of muscle fibers).
-These possess ____ ___ including ____ (thick filament) and ___ (thin filament).
-These filaments combine to form actinomyosin in the ___ ___.
Muscle fibers myofribrils contractile proteins myosin actin contracted state
Connective tissue surrounds the ____ ____ and provides attachment to ____ and ____.
muscle fibers
bones and muscles
The two major connective tissue proteins are ____ and ____.
collagen and elastin
The more collagen a muscle has the ___ its ____ will be.
tougher
texture
____- whitish
____- more in the tendons and yellowish
Connective tissue increases with ___ and ___.
collage
elastin
exercise and age
_____– a type of food system in which two normally immiscible substances (usually fat, or oil and water) are caused to be mixed together using ___ and ____ means.
Emulsions
physical and chemical
Many processed meats are examples of ___ ____ which contain ___ ____ mixed with ___, ____,and other _____.
meat emulsions
chopped meat
water, fat, additives
____ – freshwater/saltwater
Finfish
Shellfish:
- ____: clams, oysters, scallops
- _____: lobster, shrimp, crab and crawfish
Mollusks
Crustaceans
Seafood:
High in ____ and low in ___.
Some finfish have higher ___ content, but is high in _____ ___, which is believed to help prevent ____ ____.
protein, fat
fat
polyunsaturated fat, heart disease
Fish live in usually really low temp. so their fat does not become ____ as easily
solid
Fish Microbiology :
Fish microorganisms are ______, which means that they can grow at ____ ____.
psychotropic
refrigerated temperature
Fish Physiology:
- Fish struggle during _____, using up ___ ___.
- -Reduces the post-mortem development of ___ ___
harvesting
glycogen reserves
lactic acid.
Fish Fat Chemistry:
- Fish lipids are highly ____, which are more susceptible to ___ ____, which causes _____.
- Contain a compound called ____ ___ (___) in their fat that decomposes to form ____ ___ (___).
unsaturated lipid oxidation rancidity trimethylamine oxide (TMAO) trimethylamine (TMA)
Fish:
Main compound is ___- after fish dies this is ____ and produces ___ that has a fishy ___.
TMAO
oxidized
TMA
odor
Eggs:
-Both white and yolk contain ____.
___ ___ varies between yolk and white.
-____– contains almost no lipid, high protein quality.
-____ has most of the fat which accounts for ___%of total calories.
-Major categories are ___ ___, _____ (____), and _____. .
protein Nutritional value white yolk 75% neutral lipids, phospholipids (lecithin), and cholesterol
Egg quality is primarily evaluated by the condition of a ____ egg white.
thick
High quality eggs, when broken onto a surface will spread ___ ___.
-Height of the thick white relative to weight is used as a measure of quality (____ units).
very little
Haugh
Quality of unbroken eggs is assessed using a procedure called _____.
-Egg is passed in front of a ____, which _____ its contents.
candling
light
illuminates
Milk and Dairy Products: Composition: 88% \_\_\_\_\_ 3.3% \_\_\_\_\_ 3.3% \_\_\_\_ 4.7% \_\_\_\_ 0.7% \_\_\_\_\_.
water protein fat carbohydrate ash
Milk and Dairy Products:
An emulsion in which the fat is distributed in ___ ___ ___ by a process called _____ and is stabilized by _____ and ____.
aqueous milk serum
homogenization
phospholipids and proteins
Milk is a good source of the fat soluble vitamins ___, ___, ____ and ___, (fortified with __) and ____.
A, D, E, K, (fortified with D) and carotenoids.
The primary milk sugar is ____, which is a _____ that has low ____ and ____.
-____ ____ is a problem in many parts of the world, which is due to a lack of the enzyme ___.
lactose disaccharide sweetness and solubility Lactose intolerance lactase
Fluid milk is classified by its ____ ___ and includes:
-All must have a minimum of ____% milk solids not fat (___), which includes ____ and ____.
-Whole milk (>____% fat)
Reduced fat (__%)
Low fat (__%)
Fat-free(
fat content 8.25 MSNF protein and carbohydrate 3.25 2 1 0.5
Other types of milk: \_\_\_\_\_ milk (buttermilk, yogurt, sour cream) \_\_\_\_\_ milk \_\_\_\_ \_\_\_\_ \_\_\_\_ (\_\_\_-\_\_\_\_ temperature) \_\_ \_\_\_\_ milk
Cultured Evaporated Sweetened condensed UHT- ultra high temperature Nonfat dry
The two major proteins found in milk are ____ (___%) and ___ (___%).
Both are distributed in the ___ ____.
casein 80%
whey 20%
watery serum
Casein precipitates as ____ at a pH of ____.
- ____ or _____ can cause the reduction in pH.
- Enzyme called ___ (originally derived from ___ ____) can be used to precipitate casein.
curd 4.6 Microorganisms or acid rennet calf stomachs
Ice cream is made from ____ (must be at least ___% ___ ___ and other ingredients.
cream
18% milk fat
A complex colloidal system: contains a variety of components that would not be _____.
-Includes ___, ____, ____, ____ and a variety of other ingredients such as ____, ____,additional ___ ___, ____ and ____.
soluble
air, water, fat, proteins
flavoring, stabilizers, additional milk solids, emulsifiers, colorings
Butter– a dairy spread made from either ___ or ____ ____.
-Churning ____ the ___ ___ that surrounds each ___ ___which allows fat to ____.
sweet or sour cream ruptures protein film fat globule join
Butter: The result is a ___ in ___ emulsion that has ___%fat and __%water.
water in oil
80%
18%
Margarine is ____ ____ butter that has ____%fat (animal fat, vegetable oil).
- Fat is churned with cultured & pasteurized ___ or ___.
- Used to be considered a healthier alternative to ____.
essentially simulated
80%
milk, whey
butter
Cheese– the ____ or _____ product obtained by draining the ___ after the ____ of _____.
fresh or matured
whey
coagulation of casein
Aged cheeses are said to be ____ which develops important ____ and ____ changes take place that often characterize the cheese.
ripened
flavor and textural
Natural Soft Cheeses:
Produced simply by ____ the casein by reducing ___.
Ex: ____ ____, ____ cheese, _____
clotting ph cottage cheese cream cheese Roquefort
______ is one of the most famous cheeses in the world, produced using sheep’s milk and Penicillium roqueforti mold that is inoculated after the clotting step. (Called ___ ___ if not made in France)
Roquefort
bleu cheese
Hard textured cheeses such as ____ and ____ are typically aged to reduce ___ ____.
cheddar
Swiss
moisture content
Cheddar cheese includes the cheddaring process that involves repeated ____ ____ the ___ to help remove the ____.
-Characteristic ____ ___ is from a seed pod extract called _____.
cutting of curd whey orange color anatto
Swiss cheese manufacture includes several ______.
-_____ ____ produces the characteristic holes.
Streptococcus thermophilus and Lactobacillus bulgaricus (____ _____).
microorganisms
Propionibacterium shermannii
starter cultures
Process Cheese: When ___ or ____ natural cheeses are blended, usually with ____ and ___ added, it is referred to as process cheese.
two more natural blended water emulsifiers
If too much water is added it is labeled “___ ____”.
Cheese food
Chocolate and Confectionary: Not traditionally consumed for ____ _____.
nutritional purposes
All confections (candies) begin with a ____ solution that is ______ by ____ to a high ____.
sugar
supersaturated
heating
temperature
In crystalline candy the solution is _____ in a ____ ____ and _____ at an appropriate temperature to cause ____ ____ to form.
-___ and ___ ___ are examples of crystalline confections.
cooled controlled manner agitated microscopic crystals Fudge and rock candy
Noncrystalline candy is cooled ____ or is produced using ____ ___ such as ___ or ____ or invert ____, which prevents _____ formation.
-___ ___ and ____ ___ are examples of noncrystalline confections.
rapidly interfering agents fat or proteins sugar crystal Gummy bears and peanut brittle
