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Food Science > Chapter 5: Formulated Foods > Flashcards

Chapter 5: Formulated Foods Flashcards

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1
Q

Formulated Foods

A

Products that are mixtures of ingredients

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2
Q

Why are foods formulated?

A
  • Flavorful
  • Convenient
  • Preserved
  • **Serve Various Functions:
  • Preservative
  • Nutrient
  • Sensory
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3
Q

Preservatives

A

Reduce microbial growth and increase food saftety

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4
Q

Unit Operations

A

Steps in making formulated foods similar to those for processed foods

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5
Q

Common Unit Operations

A

Material handling, pumping, mixing, heat exchanging, and packaging

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6
Q

Yogurt Processing

A

Common steps:

  • Milk is pasteurized and homogenized
  • Heated to 190° F to denature proteins
  • Cooled to 104° F
  • Inoculate with culture
    • Lactobacillus delbrueckii spp bulgaricus
    • Streptococcus salivarius spp thermophilus
  • Incubate at 109-122° F (pH 3.7-4.3)
  • Fill into containers
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7
Q

Formulated Products

A
  • Baked Goods
  • Pasta and noodles
  • Jams and Jellies
  • Beverages
  • Confections
  • Sausages
  • Frozen Desserts
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8
Q

Baked Good

A
  • Breads
  • Cookies
  • Crackers
  • Cakes
  • Donuts
  • Cinnamon Rolls
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9
Q

Leavening

A

Refers to the production of gases (carbon dioxide) in dough that contribute to the volume achieved during baking and the final aerated texture.

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10
Q

Typical Leavening Agents

A
  • Yeast
  • Baking Soda
  • Baking Powder
  • Ammonium Bicarbonate
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11
Q

Semolina

A

Used and is from durum wheat (a high-protein hard wheat)

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12
Q

Jams and Jellies

A

Most jam, jelly, preserve or similar products are about 70% sugar.

  • Jam and preserves utilize whole fruit while jelly uses juice
  • Jam and jelly has added sugar while preserves do not
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13
Q

Pectins

A

Form dispersions, sols and gels and are used to stiffen the texture of pies, fillings, jams and jellies

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14
Q

Condition for High Methoxyl Pectin

A

Addition of acid and sucrose

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15
Q

Condition for Low Methoxyl

A

Addition of Calcium ions

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16
Q

True Soft Drinks

A

Colas, fruit-flavored drinks, ginger ale, root beer, soda water, and tonic water

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17
Q

Water Treatment

A
  • Superchlorination
  • Coagulation
  • Sand Filter
  • Activated Charcoal filter
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18
Q

Carbonation Steps

A
  • Cascade over plates in chamber with CO2

- Increase pressure and decrease temperature

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19
Q

Unit Operations in Chocolate Making

A

Mixing, refining, conching, tempering, molding, and enrobbing

20
Q

Meat

A

The edible animal flesh and includes red meat, poultry and seafood

21
Q

Further Processing

A

Products include many familiar items:

  • Bacon
  • Frankfurters
  • Ham
  • Luncheon Meats
22
Q

Unit Operations for Hot Dogs

A

Common steps

  • Grinding
  • Mixing
  • Chopping/emulsifying
  • Stuffing
  • Smoking/cooking
  • Chilling
  • Peeling
  • Packaging
23
Q

Preservation Methods

A

Chemical additives used for meat products are:

  • Sodium nitrite
  • phosphates
  • salt/sugar/spices
  • sodium erythorbate
24
Q

Meat Curing

A

The combination of salt, sugar, and nitrite added to meat/

25
Q

Curing Affects

A

Curing affects color, flavor, preservation and safety (Clostridium Botulinum)

  • Dry Curing
  • Pickle Curing
  • Injection Curing
26
Q

Fermentation

A

Requires the addition of desirable bacteria to convert glucose into lactic acid and lower pH below 5.3

27
Q

Smoking

A

Imparts a desirable color and flavor but also preserves due to chemicals in the smoke

28
Q

Vacuum Packaging

A

Widely used to inhibit aerobic spoilage organisms and rancidity

29
Q

Control of Listeria

A 
Incorporation of preservatives
-Sodium diacetate
-Sodium lactate
Post-process treatment
-High-pressure application
Environmental control
-Clean-room techniques
30
Q

Frozen Food

A

Offer convenience, variety, quality, and various price points.

31
Q

Ice Cream Processing

A

Common steps

  • Blending of ingredients
  • Pasteurization
  • Homogenization
  • Aging of the mix
  • Freezing
  • Packaging
  • Hardening
32
Q

Over-run

A

To lighten the texture of ice cream, air is injected during freezing

33
Q

Gluten

A

The protein in wheat flour. It’s elastic and helps trap carbon dioxide in a network for raised (leavened) breads

34
Q

Starches

A

(Often modified ones) used in many products for texture

35
Q

Fruits and Veggies

A

These are ingredients in many formulated foods for nutrition, flavor, color and texture
Some provide dietary fiber but check labels carefully as the fiber is often removed (e.g. clarification of juices)

36
Q

Dairy and Eggs

A

Sources of protein and provide many functional properties
-Gelation
-Emulsification
Milk proteins include casein and whey
Egg proteins include albumin and lipovitellin

37
Q

Plant Proteins

A 
Complementary plant proteins from corn and beans make a nutritious base for individuals that avoid animal proteins
Functions of plant proteins include
-Emulsifiers
-Water binders
-Gelling agents
38
Q

Fats and Oils

A

lipids which are organic substances that are relatively nonpolar
They are only slightly soluble in water but are very soluble in organic solvents
They are lipophilic and hydrophobic

39
Q

Oxidation

A

A problem related to flavor changes in foods

40
Q

Sweeteners

A

Sugars are a major source of calories
-Sucrose, fructose, glucose, lactose
-High fructose corn syrup (HFCS)
Sugars also provide bulk, structure and flavor
Reducing Sugars will brown and sucrose will caramelize, so color is also affected by sugars

41
Q

Artificial Sweetners

A

Have an intense flavor so that a small portion can effectively sweeten large batches.

  • Sucralose (600x)
  • Saccharin (300x)
  • Stevioside (300x)
  • Aspartame (180x)
42
Q

Fat Replacers

A 
Fake fat
-Olestra (sucrose ester)
Carbohydrate-based replacers
-Gums and hydrocolloids
Protein-based replacers
-Milk or soy
43
Q

Flavors and Colors

A

Flavors and colors may be natural or artificial but all are used to enhance foods and improve uniformity

Artificial ingredients have improved to become closer to the natural versions

Natural colorants are isolated from fruits, vegetables, flowers, or insects (e.g. cochineal)

44
Q

Stablizer

A

added to keep food from breaking down

45
Q

Emulsification

A

Involves homogeneous dispersions of an oil and water phase

46
Q

Preservatives

A

Food additives that prevent or slow spoilage

Food Science (6 decks)

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