Exam 1 Flashcards
food technology
application of food science
canning and freezing
fairly new processes that came during industrial revolution
benefits of canning
consumer convenience, low food cost, variety, safety
responsibilities of food scientists
basic research, product development, quality assurance
beverage
drinkable liquid consumed for a variety of reasons
common sweeteners for beverages
sucrose & high fructose corn syrup
sucrose inversion
sucrosse molecule in solution comes apart yielding glu + fru
which is the sweetest: fru, sucrose, or glu?
fru
parts of a kernel of grain
endosperm, bran layer, germ
fortify
adding nutrients that weren’t originally present in the food
enriched
nutrients were removed during processing and added back in
biological value
the amount of nitrogen derived from food protein
bioavailability
the degree to which nutrients are digested and absorbed in the body
what influences bioavailability?
food source and processing
leavening
production of gases that leads to aerated texture
biological leavening agents
yeast
chemical leavening agent
baking soda, baking powder, ammonium bicarbonate
what do leavening agents do?
produce CO2 and steam, which increases volume and an open, crumb texture
divisions of baked products
low fat calories (bagels, biscuits, bread)
high fat calories (cakes, cookies, donuts)
fruit
fleshy or pulpy plant part eaten as a dessert due to its sweetness
vegetable
plant or plant part that is served either raw or cooked as part of the main course of the meal
vegetable-fruit
fruit part of a plant that is not sweet, served with the main course of a meal, like cucumbers, squashes, and tomatoes
ripeness
optimum or peak condition of flavor, color, and texture
maturity
condition of a fruit when it is picked
infusion
use of heat and pressure to force fru in to replace water; increased flavor, color, and texture
meat
edible flesh and organs of animals
meat by-products
organs and glands such as liver, heart, brains, thymus, and intestines
myosin
thick filaments
actin
thin filaments
how do muscles work?
actin and myosin form crosslinks and contract in the presence of ATP and calcium
emulsion
2 phase system: one phase is dispersed in the other as fine droplets, where main components are lipids and water
o/w
oil in water emulsion: smaller amount of oil is dispersed as tiny droplets in water
w/o
water in oil emulsion: small amount of water dispersed in larger amount of oil
comminuted meat emulsions
finely chopped meat mixed with water, fat, additives
emulsifying agents prevent
separation of fat and water
types of seafood
finfish (have backbone and fins) and shellfish (includes crustaceans and mollusks)
why are fish so perishable?
- fish flesh is sterile before death
- pH of fish muscle doesn’t drop much, resulting in more fermentation for bacteria
- fish lipids are highly polyunsaturated (easy to oxidize)
which is responsible for the fishy odor that indicates deterioration of fish: TMAO or TMA?
TMA
yolk of an egg is high in ____ while white is high in ____
fat & cholesterol; proteins
pasteurization kills all ___ bacteria but only 95-99% of ___ bacteria
pathogenic; non-pathogenic
fluid milk classifications
whole milk, reduced fat milk, low-fat milk, fat-free
other varieties of milk
cultured milk, evaporated milk, sweetened condensed milk, UHT, nonfat dry milk
homogenization & its effects
prevents separation of fat and water; creamier texture, whiter color, blander flavor
cheese
concentrated dairy food obtained by draining whey after coagulation of casein
how is cheese made?
an enzyme (rennin) or acid (LAB) coagulates the casein in milk to produce solid cheese curd and the whey is drained
ripening (cheese)
changes in physical and chemical composition following casein precipitation
types of cheeses
natural (hard and soft varieties)
process
what is pI?
pH at which net electrostatic charge is zero (allows proteins to bond and form curd)
cheddaring
repeated cutting of the curd and whey draining to achieve the desired moisture content
process cheese
natural cheese + emulsifying salt blended together during heating
ice cream
emulsion of dispersed and clustered fat droplets
butter is made from
cream separated from milk by churning (breaking an o/w emulsion)
churning
mechanical rupture of protein film surround fat globules prevents coalescence
margarine is made by
churning various fats with cultured, pasteurized nonfat milk or whey
what is the most important factor in melting?
fat composition
more saturated fat means ___ melting point
more unsaturated fat means ___ melting point
higher
lower
adding sucrose ___ boiling point
increases
crystalline candy
rapid cooling with agitation results in small, fine microscopic sugar crystals with smooth texture
noncrystalline candy
formation by slow cooling without agitation + corn syrup and cream of tartar
what does cream of tartar do for candy?
lowers pH of syrup
meat toughness is related to
collagen content
sterilization
destroys all microbes; products are shelf-stable until opened
food science
raw food materials and their behavior during formulation, processing, packaging, storage as consumer food products
food composition
substances or components found in a beverage or food
key nutrients
proteins, lipids, carbohydrates, water, vitamins, minerals
