definitions Flashcards
sugar
mono - glucose, fructose, galactose
disaccharides - sucrose, lactose, maltose
polyols
alcohols containing 1 or more hydroyl group
degree of sweetness less than sucrose
isomalt, soribtol
fibres
indigestable
soluble - gums and pectin
insoluble - cellulose
nutrition
maintaining a nutritional status that enables us to grow well and enjoy good health
BMR
basal metabolic rate
the rate in which someone uses energy at rest
BMI
body mass index
weight/height caluculation to determine overweight
GI
Glycaemic index
demonstrates the rise in the bloood glucose after carbohydrates have been eaten
DRVs
represent nutritional requirements of different groups of people with reference to age and gender
colloids
a stable system of 2 phases
one of whicih is dispersed in the other in the form of small particles
Sol
bulk is liquid and dispersed is solid
before the formation of a gel
gel
liquid entrapped in solid particles
custard
jelly
emulsion
mixture of 2 immisicible liquids
mayo - vinegar in oil
butter- buttermilk entrapped
foams
gas bubbles entrapped
liquid - beaten egg whites
solid meringue
aerosol
gas with solid entrapped
smoke
additives
substances that are not normally consumed as food itself but added to food for a technological purpose
additives types
natural - beetroot extract
natural identical - sodium benxoate
sythetic - aspartame
preservatives
prevent the growth of spoliage by interference with cell membranes, gentics and enzymatic activity
antioxiddants
prevent oxidative reactions
rancidity
chemico-physical chmage of fat leading to developmeny of off flavout, coulour or odour
emulsifers
combine 2 immerscible liquids
stabiliers
helps to preserve structure of food
locust bean gum
sweeteners
to impart a sweet taste in foodstuffs
intense - used in small amounts as very sweet - aspartame
bulk - used in simiallr levels to sugar - sobitol
gelling agents
turn liquid into a gel
gives texture to foods
pectin to make jam
thickeners
increase viscousity of liquids
shelf life
period of time which food:
remains safe
sensory, physicaland chemical properties
hurdle tecnology
using more than 1 method of preservation to reduce the growth of microorganism
maillaird reaction
chemical reaction between amino acids and reducing sugars which gives food its distinctive flavour
enzymatic browing
reaction when food is exposed to oxygen
causes brown melodoins
microorganism
bacteria, yeasts and fungi
microbioligcal criteria
defines acceptability of a product depending on the mount of microorganisms present
food safety criteria
assess the safety of a product or batch
failure – removal from market
process hygience criteria
production processes are operating properly. Failure = processes must improved
batch
a group or set of identifiable products obtained from a given process under practically identical circumstances
and produced in a given place within one defined production period
sample
a set composed of one or several units or a portion of matter selected by different means in a population or
in an important quantity of matter, which is intended to provide information on a given characteristic of the studied
population or matter and to provide a basis for a decision concerning the population or matter in question or
concerning the process which has produced in
