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ciencia alimentos > examen 2 > Flashcards

examen 2 Flashcards

1
Q

what are carbohydrates

A

sugars, starches and fibers of food

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2
Q

where are carbohydrates found?

A

mostly in plants (made during photosynthesis) and milk (lactose)

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3
Q

types of carbohydrates?

A

monosaccharides, disaccharides and polisaccharides

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4
Q

what are monosaccharides

A

hexoses (6), and pentose (5) simplest sugars

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5
Q

3 main monosaccharides?

A

glucose, fructose, galactose

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6
Q

2 main pentoses?

A

ribose and arabinose

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7
Q

glucose characteristics?

A
  • most common
  • absorbed and stored
    -gives color and texture (sara lee)
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8
Q

fructose characteristics?

A
  • sweetess
  • most soluble
  • found in fruits and honey
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9
Q

3 main disaccharides?

A

sucrose, lactose, maltose

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10
Q

how are polysaccharides divided?

A

digestible and undigestibles

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11
Q

what are the digestibles polisaccharides?

A

starchs and glycogen

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12
Q

what are the undigestible polisaccharides?

A

fibers

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13
Q

what are the two main starches?

A

amylose and amylopectin

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14
Q

main fibers

A

cellulose
hemicellulose
pectin
gums
inulin

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15
Q

sweetners functions?

A

-provide sweetness
-solubility
-crystalization
-browning
-caramelization
-moisture absorption
-fermentation
-preservation
-leavening

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15
Q

natural sweetners are most extracted from..?

A
  • sugar canes
    -sugar beets
    -maple trees
  • corn
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16
Q

how are sugar groups classified?

A

by chemical structures

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16
Q

three sugar classifications?

A
  • sugars
    -syrup
  • sugar alcohos
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17
Q

what are saccharides?

A

sugars

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18
Q

sucrose is made of?

A

fructores and glucose

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19
Q

ketchup, canned fruits and coffee creamers sugar %?

A

29%, 18% and 69%

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20
Q

sucrose (table sugar) is derived from?

A

sugar canes or sugar beets

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21
Q

raw sugar

A

extracted from sugar cane juice WITHOUTH any further refining

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22
Q

what is the main sugar eaten in usa?

A

sucrose, 60%

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23
Q

raw sugar contaminants?

A

soil
insect parts
yeats
molds
waxes
lint

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24
Q

turbinado sugar

A

amber-colored raw sugar thats been CENTRIFUGED and PURIFIED with steam

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25
Q

white sugar

A

REFINED raw sugar by watching and filtering until clear then BOILED for crystalization

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26
Q

powdered sugar (icing sugar)

A

pulverization of white sugar, ultrafine (10x)

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27
Q

inverted sugar

A

HYDROLISIS of sucrose to glucose and fructose

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28
Q

fruit sugar

A

VERY UNIFORMED FINE granulated sucrose
ej: gelatin, puddins

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29
Q

bakers special

A

FINEST GRANULATED SUGAR for baking

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30
Q

sanding sugar

A

larged granulated sugar (SPRINKLES)

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31
Q

liquid sugar

A

highly purified sugar solution (canned and frozen foods)

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32
Q

brown sugar

A

ADDED molasses syrup to WHITE sugar

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33
Q

moscovado sugar

A

barbado sugar, softer fine darker brown sugar

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34
Q

lactose

A

(glu + gal)
least sweet disaccharide

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35
Q

how is lactose obtained?

A

by extracting it from whey (suero de leche)

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36
Q

what sugar CANNOT be fermented

A

lactose

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37
Q

maltose

A

(glu + glu)
flavoring and coloring agent for beer

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38
Q

BUILDING BLOCKS OF CARBS?

A

glucose

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39
Q

usage of glucose?

A

food companies
enhances crust color and texture
dry mixes

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40
Q

dextrose

A

glucose for hospitals

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41
Q

fructose

A

fruit sugar
part of HFCS (42-55%)

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42
Q

what is a bad sugar sustitued?

A

fructose (sticky)

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43
Q

how syrups vary?

A

viscosity, carbs concentration, flavor and price

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44
Q

types of syrups?

A

corn syrup
honey
maple syrup
HFCS
molasses
invert sugar

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44
Q

viscous liquids cotaining 75% sugars and 25% water

A

corn syrup

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45
Q

corn syrup functions

A

sweetners, tickners and humectants

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46
Q

HFCS

A

high glucose molecules are converted to fructose
do not produce crystals

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47
Q

Honey

A

sucrose hydrolisis

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48
Q

honey ratio

A

40% fruc
35% glu
2% sucr

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49
Q

,olasses

A

repeated boiling of sugar cane juicesor beets
dark and bitter

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50
Q

maple syrup

A

extracted from maple trees, boilked to smooth syrup

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51
Q

agave syrup

A

(fru +glu)
sweeter than sugar

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52
Q

invert sugar syrup

A

hydrolisis of sucrose to EQUAL parts of glu and fruct

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53
Q

Sugar alcohols

A

polyols. polyalcohol or polyhydric

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54
Q

what sugars are not carbohydrates?

A

sugar alcohols

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55
Q

what sugar alcohols are approved?

A

erythritol
isomalt
lactitol
maltitol
mannitol
polyglycitol
sorbitol
xylitol

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56
Q

sugar alcohols characteristics?

A

lower kcals
cooling sensation
cariostatic (doesnt ferment)
humectant

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57
Q

nonnutritive sweetners

A

acesulfame-k
aspartame
neotame
stevia glycoside
advantame
luo hanm guo
saccharin
sucralose

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58
Q

acelsufame-k

A

sweetness: 200
uses:general and gum
ADI: 15 or 25 diet cokes

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59
Q

sunette and sweetone

A

acelsufame-k

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60
Q

advantame

A

sweetness: 20,000
uses:general
ADI: 32.8 or 4,90 packs

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61
Q

Aspartame

A

sweetness: 200
uses:general
ADI: 72 packs or 15 diet cokes

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62
Q

NutraSweet and Equal

A

aspartame

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63
Q

aspartame side effects

A

pku (Phenylketonuria)

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64
Q

Luo Han Guo (monk fruit)

A

sweetness: 230-300
uses:ingredient and sweetner
ADI: /

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65
Q

Neotame

A

sweetness: 8,00
uses: general
ADI: 18

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66
Q

sacarina

A

sweetness: 200-700
uses: soft drinks, table sugar
ADI: 8 packs

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67
Q

sweet n low

A

sacarina

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68
Q

stevia

A

sweetness: 200-300
uses: sdrinks, cereals, bars
ADI: 9 packs
plantbase

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69
Q

truvia, previa, a sweetleaf

A

stevia

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70
Q

splenda

A

sweetness: 600
uses: general
ADI: 23 packs

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71
Q

main function of starch on body

A

provide energy

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72
Q

common starch sources

A

wheat, rice and corn

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73
Q

root starches

A

potatoes, arrowroot and cassava

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74
Q

Largest starch garnules to smallest

A

potato starch granules
corn
tapioca
rice

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75
Q

function of starch in food products

A

tickening agent
edible films
dextrose

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76
Q

starch structure

A

lomg chain of repeated glucose molecules (POLISACCHARIDES)

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76
Q

Linear molecules

A

amylose

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77
Q

highly branched molecules

A

amylopectin

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78
Q

which starch structure forms a gel?

A

amylose

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79
Q

starch gel ratio

A

25% amylopectin and 75% amylose

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80
Q

most starches are _% amylopectin and _% amylose

A

75% and 25%

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81
Q

all starches contain some ..?

A

amylopectin

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82
Q

wax structyures are all ..?

A

amylopectin

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83
Q

starches with higher level of amylose ..?

A

tend to gel

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84
Q

starches with higher level of amylopectin..?

A

are nongelling and still gummy

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85
Q

starch content in potato

A

21% amylose and 79% amylopectin

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86
Q

starch content in tapioca

A

17% amylose and 83% amylopectin

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87
Q

starch content in corn

A

28% amylose and 72% amylopectin

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88
Q

waxy corn starch content

A

0% amylose and 100% amylopectin

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89
Q

wheat starch content

A

28% amylose and 72% amylopectin

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90
Q

four main functions of starches

A

gelatinization
gel formation
retrogradation
dextrinization

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91
Q

what process makes starches increase in volume, viscocity and translucency of the granules when heated in a liquid

A

gelatinization

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92
Q

what determines to which degree of starch main processes will take place?

A

the concentration of amylose and amylopectin

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93
Q

what affects the gelatinization?

A

water
temperature
heating time
stirring
acid
sugar
fat

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94
Q

what conditions are needed for gelatinization?

A

liquid starch, humidity, heat and stirring

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95
Q

what do all starches CANNOT DO?

A

gel formation

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96
Q

what need to happen prior gel formation?

A

gelqatinization

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97
Q

what is gel formation?

A

fluid starch paste firms into a semi-solid paste (gel)

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98
Q

what happens to HIGH amylopectin starches?

A

tickens at lower temps

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99
Q

usage of high amylopctin starches?

A

for pie filling and sauces

100
Q

who contains large amounts of amylose?

A

regular corn starch

101
Q

how does gels with higher amylose look?

A

opaque

102
Q

what is retrogradation?

A

formation of bonds between amylose molecules AS GEL COOLS

103
Q

step in retrogradation when water comes out?

A

syneresis

104
Q

what is dextrinization?

A

breakdown of starch molecules to smaller sweeter-tasting molecules in the presence of dry heat

105
Q

intermediaries of dextrinization?

A

amilodextrines
erytodextrines
aprodextrines
maltodextrines
isomaltose
maltose
glucose

106
Q

ingredients for tickened sauces?

A

liquid, tickening agent and seasonings/flavors

107
Q

type of liquid ingredients for sauces?

A

white stock FROM CHCKEN
brown stock FROM BEEF
milk FOR BECHAMEL
clarified butter FOR HOLLANDAISE
tomato juice/puree FROM TOMATO SAUCE

108
Q

roux function

A

avoids lump formation in sauce

109
Q

roux process

A

cooking fat and flour before adding liquid

110
Q

slurry

A

to form gel ADD STARCH TO COLD LIQUID

111
Q

beurre manie

A

forms paste of butter and flour then add to liquid

112
Q

thin sauce ratio

A

FAT: 1 tbsp
FLOUR: 1 tbsp
LIQUID: 1 cup
SALT: 1/4 tsp
PEPPER: dash

113
Q

medium sauce ratio

A

FAT: 2 tbsp
FLOUR: 2 tbsp
LIQUID: 2 cup
SALT: 1/4 tsp
PEPPER: dash

114
Q

thick sauce ratio

A

FAT: 3 tbsp
FLOUR: 3 tbsp
LIQUID: 3 cup
SALT: 1/4 tsp
PEPPER: dash

115
Q

very thick sauce ratio

A

FAT: 4 tbsp
FLOUR: 4 tbsp
LIQUID: 4 cup
SALT: 1/4 tsp
PEPPER: dash

116
Q

thin sauce example

A

pumking soup

117
Q

medium sauce example

A

nacho cheese

118
Q

thick sauce example

A

for sufle

119
Q

very thick sauce example

A

for croquetas

120
Q

storage for dry starches

A

airtight container in cool dry place

121
Q

storage for sauce with eggs/dairy products

A

heat thoroughy

122
Q

storage for tickened sauces

A

refrigerator

123
Q

cereals lacks what aminoacid

A

lysine

124
Q

pasta lacks what aminoacid

A

metionin

125
Q

caryopsis / grain structrure

A

husk (outer core)
bran
endosperm
germ

126
Q

bran

A

FIBER, minerals, aleurone layer

127
Q

endosperm

A

contains all of the grains STARCH

128
Q

germ

A

grans/a=embryos FAT, B vitamins, E vitamin

129
Q

what spoilks a grain?

A

the germ (FAT)

130
Q

additives in grain product??

A

fat-soluble vitamins
b-vitamins and c-vitamins (sprayed after heating process)
BHA
BHT

131
Q

Uses of cereal grains

A

Flour
Pasta
Breakfast cereal
alcoholic beverages
Animal feed

132
Q

Types of grain structures

A

Extruded (cheerios)
Flaked (frosted flakes)
Granulated
Puffed (rice krispies)
Rolled
Shredded

133
Q

a cup of cooked cereal, grain or pasta contains

A

160kcal, 30g carbs, 6 grams of protein, trace of fat and some vitamins and fibers

134
Q

PRIMARY importance in world

A
  1. corn
  2. rice
  3. wheat
  4. barley (cebada)
  5. sorghum (sorgo)
  6. millet (mujo)
  7. oats
  8. rye (centeno)
135
Q

whole grains

A
  • whole wheat
  • bulgur (cracked wheat)
  • oatmeal
  • whole cornmeal
  • brown rice
  • amaranth, buckwheat, millet, quinoa, sorghum, triticale
136
Q

refined grains

A
  • white flour
  • degermed cornmeal
  • white bread
  • white rice
137
Q

wheat is enriched with..?

A

thiamin (B1)
riboflavin (B2)
niacin (B3)
follic acid
iron

138
Q

rice is enriched with..?

A

thiamin (B1)
niacin (B3)
follic acid
iron

139
Q

Cereals WITH gluten

A

wheat
oats
triticale
barley (cebada
rye (centeno)

140
Q

wheat is classified by..?

A

color, species, texture, growing season

141
Q

what are the 3 main species of wheat in the world?

A

common, club, durum

142
Q

Forms of wheat?

A

wheat berries
rolled wheat
cracked wheat
bulgur
farina / cream wheat
wheat germ
wheat bran

143
Q

forms of barley

A

hulled
pot
pearled
flaked
barley grits
malt

144
Q

oats forms

A

steel cut-oats
groatss (without husk)
rolled oats (QUICK and INSTANT)
oat bran (fiber)

145
Q

rye forms

A

second grain used for bread making

146
Q

rye characteristics

A

contains less protein than wheat, DENSED AND BROWNISH

147
Q

triticale is the combination of..?

A

hybrid, wheat and rye

148
Q

what is triticale used for?

A

in kcal deficient populations, because of its dense caloric content and essential aminoacid (lysin)

149
Q

common limiting aminoacids in grains?

A

lysin

150
Q

which grain produce “sticky dough”

A

tritucale

151
Q

what are the gluten free grains?

A
  • amaranth
  • buckwheat (not wheat)
  • corn
  • millet
  • rice
  • sorghum
  • teff
  • chia SEED
  • quinoa “FRUIT”
152
Q

grain that can be popped like popcorn

A

grain that can be popped like popcornamaranth

153
Q

is amaranth high protein or low protein?

A

high protein

154
Q

which gluten free grains are not TRUE grains?

A

buckwheat, quinoa and chia seeds

155
Q

what grain has a nut- like flavor?

A

buckwheat

156
Q

what gluten free grain is used for pancakes and crepes?

A

buckwheat

157
Q

absorbs water, expand and become gel like

A

chia seeds

158
Q

what gf cereal provides weight loss and blood glucose control?

A

chia seeds

159
Q

corn classification

A

dent corn
flint corn
popcorn
sweet corn
flour corn
pod corn

160
Q

grown corn usage in usa

A

corn on the cob
kernel corn
hominy grits
cornmeal
cornstarch
corn syrup
corn oil

161
Q

one of the worlds first cultivated grains?

A

millet (mijo)

162
Q

pseudo cereal?

A

quinoa

163
Q

what grain is higher in aminoacid than wheat?

A

quinoa

164
Q

where is the 94% of rice produced?

A

in asia

165
Q

how is rice clasified?

A
  • mode of cultivation
  • grain length
  • texture
166
Q

enriched rice types

A

superficial and parboiled (converted)

167
Q

forms of rice?

A
  • white
  • instant
  • black (purple / forbidden)
  • red
  • wild rice ( seeds with rice)
    -converted
  • brown
  • glutinous
  • specialty (Jasmin, etc)
  • rice bran (fiber)
168
Q

sorghumereal grain of major importance in africa and asia?

A

sorghum

169
Q

how is sorghum consumed?

A

porridge, alcoholic beverages, livestock feed

170
Q

grain smaller than millet or quinoa?

A

teff

171
Q

high protein grains?

A

teff
amaranth
triticale

172
Q

what prevents grain eating?

A

hard outer covering (HUSK / CHAFF)

173
Q

what is the pro of cooking cereal grains?

A
  • gelatinizes starch
  • improves flavor
  • softens texture
174
Q

what determines the doneness of cereal grains when cooked in moist heat?

A

the absorption method

175
Q

whats the standing time of cereal grains?

A

10 - 15 minutes

176
Q

Pilaf method

A

suaté in oil and aromatics

177
Q

bake method

A

prepare in casserole and baked in sufficient liquid for 20-30 minutes

178
Q

types of grain storage?

A

dry
refrigerated
frozen

179
Q

what garins needs to be stored in refrigerator?

A

whole or cooked grains in airtight container

180
Q

what grains can be stored in fridge?

A

cooked grains onlyw

181
Q

why can only cooked grains can be stored in fridge?

A

because grain can break when defrost

182
Q

Factors Influencing Grain Cooking

A
  • presence of the bran or hull
  • pH of water
  • tenderness
  • amount of water
  • heat intensity
  • cooking time
183
Q

from what is pasta made of?

A

semolina

184
Q

what is semolina?

A

flour derived from durum wheat

185
Q

what makes the durum wheat ideal for pressure of mechanical kneading and manipulation?

A

protein content

186
Q

types of pasta?

A

noodles
asian noodles
whole wheat
high protein
fresh coscous

187
Q

preparation of pasta

A

moist heat, al dente 4 quarts of water per pound

188
Q

how much oz of short pasta?

A

2 oz or over 1/2 cup

189
Q

how much oz of long pasta?

A

2 oz or bunch that is 1/2 meter long

190
Q

how long can cooked pasta be in fridge?

A

2 to 3 days, reheat in boiling water for 30 sec

191
Q

what is flour

A

fine powder made by grinding endosperm of cereal grain

192
Q

most common flour?

A

wheat

193
Q

what cereals can provide flour?

A

oats, rye, barley, rice, corn and others

194
Q

flour cam be made from nonceral sources like..?

A

soybeans, potatoes, cattails, taro, arrowroot, nuts and veggies/fruits

195
Q

dry ingredients?

A

flour
leavening agents
sugars
salt/flavoring

196
Q

liquid ingredients?

A

water
milk
fat
eggs

197
Q

biological yeats..?

A

yeats produces carbon dioxide gas through fermentation, cause bread to rise

198
Q

chemical fermentation?

A

(quick bread) leavened with air, steam, or carbon dioxide from baking powder/soda

199
Q

what contributes to crumb?

A

starch

200
Q

what can happen to stach when baked?

A

can be broken down to dextrin, malt and glucose

201
Q

what is gluten?

A

protein that contributes to firmness of flour mixtures (sugar and fat tenderizing)

202
Q

what makes the baked products rise?

A

protein content

203
Q

what grain forms or has the highest gluten concentration?

A

gluten

204
Q

how is gluten formed?

A

by the combination of gliadin and glutenin

205
Q

gliadin characteristic?

A

elastic

206
Q

glutenin characteristic?

A

elastic

207
Q

purpose of gluten?

A

gases are trapped
gases rise
baked product sets
tender textures
separation from flour

208
Q

how is gluten formed?

A

hydration and then kneading (amasado)

209
Q

what is considered gluten free?

A

less than 20 ppm

210
Q

if it is gluten free it cannot contain?

A

wheat, rye and barley

211
Q

type of wheat flour?

A

whole-wheat
graham flour
bread flour
white flour

212
Q

types of white flour?

A

semolina
durum
all-purpose
pastry
cake

213
Q

gluten free flours

A

tuber-base = potato flour
legume-based= garbanzo bean and soy flour
nut-based= almond meal flour and coconut flour

214
Q

types of leavening agents?

A

physical, biological and chemicals

215
Q

what are physical leaveners?

A

air and steam

216
Q

what are biological leaveners?

A

yeast ande bacteria

217
Q

what are chemical leaveners?

A

baking powder, bicarbonate and baking soda

218
Q

types of physical agents?

A

mixing
creaming
sifting
whipped egg whites

219
Q

what does the yeast produce?

A

co2, ethanol or ethyl alcohol

220
Q

baking soda is a leavening agents by?

A

chemically yeilds co2 in the pressence of moisture and an acid

221
Q

how much baking soda is required for 1 cup of flour?

A

1/4 teaspoon

222
Q

baking powder is?

A

baking soda WITH ADDED ACID

223
Q

types of baking powder?

A

fast acting (single-acting)
slow acting (double-acting)

224
Q

what happens when there is too much leavening?

A

baked product falls
low volume
coarse texture

225
Q

what happens when there is too litt;e leavening?

A

COMPACT heavy baked product

226
Q

what happens when there is too much flour?

A

tunnels, drier, tougher crumb

227
Q

what happens when there is too litt;e flour?

A

coarse texture, weak structure

228
Q

how sugar influence on baked products?

A

volume, moistness, tenderness, color, apperance, caloric content

229
Q

what happens when it has too much sugar?

A

may fall
lower volume
coarse grain
gummy tecture
excessive brown crust

230
Q

what happens when there is too little sugar?

A

dryness
reduced browning
lower volume
less tenderness

231
Q

importance of salt in baking?

A

produces firm dough
improves volume, texture, evennes of cell structure
prolonges shelf life
cntrol yeat grow

232
Q

what happens when there is little liquid?

A

dry baked
low volume
stales quickly

233
Q

what happens when their is too much liquid?

A

very moist
low volume

234
Q

whaat can interfer with gluten development?

A

fat

235
Q

what helps create a more tender crumb?

A

fat

236
Q

what lubricated the dough?

A

fat

237
Q

what delays stalimg (rancio / duro)

A

fat

238
Q

what happens when there is too much fat?

A

decreases volume, batter too fluid and weak

239
Q

what happens when there is too little of fat?

A

baatter is resistant to expansion during leavening, tougher crumb

240
Q

what does the egg contribut in baking?

A

leavening (air)
color
glavor
nutrient content

241
Q

too much egg in baking?

A

rubbery tough

242
Q

to liyyle egg in baking?

A

insufficieny volume, inferioir structure, color, flavor and nutrient content `

243
Q

what is a dough?

A

flour mixture dry enough to be handled and kneaded

244
Q

what a a batter>

A

flour micture that contains more water than a dough and poueable and/or sticky

245
Q

stiff / firm doughs?

A

pasta
pastry
pie dough
some cookies

246
Q

soft doughs?

A

biscuits
rolls
scones
yeast diugh

247
Q

drop batter?

A

cream puffs
muffins
quick bread
coffee cakes

248
Q

pour batter?

A

pancakes
popvers
shortened cakes
waffles

249
Q
A
250
Q

cut fats?

A

dry ingredients then chop fat in dry ingredients and ad cold liquid

251
Q

conventional technique

A

fat to sugar, add eggs, filter (cernir) dry ingredienys and add liquid / dry ingredients simutaneously

252
Q

Baked product rises until heat

A

– Melts the fat
– Gelatinizes the starches
– Coagulates the flour, eggs, and milk
– Browns outer surface

253
Q

molletes / muffins technique

A

cernir dry ingredients
combine liquid ingredients
mix ingredients til moist mix

ciencia alimentos (2 decks)

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