Chapter 4 Flashcards
Legumes
4 meat-alternatives
- legumes
- nuts and seeds
- soy-based product
- peanut or nut butters
limited amino acids in legumes
methionine, tryptophan
limited amino acid in nuts
methionine, tryptophan,lysine
limited amino acid in grains
tryptophan, lysine, threonine
limited amino acid in seeds
methionine, lysine
meat is a good source of (3)
zinc, iron, vitamin B12
an excellent source of vitamin B12
nutritional yeast
legumes are good source of (5)
- fiber and carbohydrates
- folate
- calcium (low bioavailability), phosphorous and potassium
- iron
- protein
why folate is important
important in pregnancy to protect against neural tube defect such as spina bifida
what needs to be restricted in the diets for people with kidney diseases?
calcium, phosphorous and potassium
what is include in FODMAP and oligosaccharides (that are not digestible)
verbascose, fructose, raffinose, stachyose
why acids take longer cooking time
due to inhibition of the softeninf of the pectic compunds
why basic medium creates mushy texture
increases rehydration speed of the dried legumes + thyamine loss
3 reasons legumes have to be cooked
- lectins
- cyanogenic glycoside generate cianide (lima beans)
- protease inhibitor
type of legumes that are refrigerated
- cooked legumes (in their cooking liquid) for 3 days
2. beans sprout (bowl of cold water)
type of legumes that are freezing
- cooked beans (drained) for 3 months
2. nuts and seeds (susceptible to rancidity because of thei fat content)
type of legumes in a dry storage
dried beans (for 1 year)
what cause a bigger difficulty to cook dried beans
if it too long conserved in a high humidity (80%) and temperature
what TVP is derived
mainly soybean but also:
- alfafa
- sunflower
- wheat (with gluten)
- cotton-seed
- peanuts
what is seitan
derived from wheat gluten
what is meat analogs made of
made of blending soy protein with other vegetable minerals, fibers, vitamins, carbohydrates, coloured + flavors
what majority contains isoflavone (phytosterol)
soybean
coagulants in production of tofu that increase the volume
calcium/magnesium sulfate dehydrogenase
coagulants in production of tofu that increase the firmness + calcium content
calcium/magnesium chloride
what is tofu
a cheese made from soy beverage
what is soy beverage
- milk like liquid that is extracted from ground soybeans or
- made from soy flour that is not defatted
why homemade soy beverage has bitter taste + how to we neutralize it
enzyme lipogenase, has to grinding into hot water to denature the enzyme
why do we have to boiled the homemade soy beverage for 20 minutes
to destroy the trypsin inhibitor
how is fermented soybean paste made
fermenting a mix of cooked soybeans and rice or barley
components of soy sauce
produced from a fermented and aged paste of boiled soybeans, wheat, salt and Aspergillus orizae
name all the products made of soybean and name the ones that are fermented
- tofu, soy beverage
- fermented products: tempeh, fermented soybean paste and soy sauce
why cooked legume (2)
- makes them more palatable by
- gelatinization of starch
- altering the texture
- improve the flavor - eliminates toxic substances
fermenting agent in tempeh
rhizopus oligosporus
province with higher vegetarian
british columbia
% of vegan and vege in quebec
6-7% vegetarian
2-3% vegan
