Chapters 11 And 12

Question 1

Describe unsaturated FA

Answer 1

Has double bonds in carbon chain which creates kink in FA

Question 2

Two type of unsaturated FA

Answer 2

Polyunsaturated

Monounsaturated

Question 3

Monounsaturated vs polyunsaturated

Answer 3

Monounsaturated contain only 1 double bond

Question 4

Most abundant saturated FA

Answer 4

Palmitic

Question 5

Most abundant monounsaturated FA

Answer 5

Oleic

Question 6

Most abundant polunsaturated FA

Answer 6

Linoleic and alpha linoleic

Question 7

What determines the melting point?

3 factors

Answer 7

• Chain length
• Degree of unsaturation
• Configuration of double bond

Question 8

How does chain length affect melting point

Answer 8

short-chained FA’s have lower melting points

Question 9

Degree of unsaturation effect on melting point

Answer 9

unsaturated FA’s have lower melting points

Question 10

Configuration of double bond effect on melting point

Answer 10

cis form has lower melting point than trans

Question 11

What is rancidity

Answer 11

The chemical deterioration of a fat caused by the uptake of oxygen (oxidation) or water (hydrolysis).

Question 12

Explain hydrolytic rancidity

Answer 12

•Fatty acids break off from glycerol by lipase

Question 13

2 effects of hydrolytic rancidity

Answer 13

• Release volatile fatty acids

* Off flavors

Question 14

What is acrolein

Answer 14

By product of hydrolytic rancidity during deep frying

Question 15

Explain oxidative rancidity

Answer 15

• Heat, light, free radicals break down fatty acids ( most start with singlet oxygen)
• Creates chain reaction

Question 16

5 functional roles of fat in foods

Answer 16

Provide color
•Contribute to flavor
•Influence texture

• Cooking medium
• Emulsification

Question 17

2 subgroups of texture that fat contributes to

Answer 17

• Tenderness

* Flakiness

Question 18

3 main differences of margarine vs butter

Answer 18

Margarine is mostly oils where butter is mostly butter fat

Margarine has no cholesterol

Margarine has trans fat

Question 19

What does hydrogenation do

Answer 19

Break double bonds and form saturated fat

Question 20

3 effects of hydrogenation

Answer 20

●prevents rancidity
●raises melting point
●lose health benefits of unsaturated fats

Question 21

•Winterizing-

Answer 21

process of chilling an oil to precipitate, filter, and remove any fat crystals

Question 22

•Refining-

Answer 22

after extraction, refining removes undesirable gums, proteins, ketones

Question 23

Cold Pressing-

Answer 23

mechanical pressing of seeds or olives at ambient temperatures

Question 24

•Rendering-

Answer 24

first step in production of lard (from pigs) or tallow (from beef cattle and sheep) is extraction of fat from tissues; steamed to liquify

Question 25

Interestification

Answer 25

Uses chemicals or enzymes to split fatty acids from glycerol, then reorganizes them on glycerol to form different triglycerides with less tendency to form coarse crystals.
Usually blend hard fats (palm oil, fully hydrogenated oil) with liquid oils to produce fats with intermediate characteristics.

Question 26

Tempering?

Answer 26

Look in book

Question 27

Types of oils and their composition?

Answer 27

K

Question 28

Describe a saturated FA

Answer 28

Chain contains no double bonds