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Final Flashcards

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1
Q

2 types of protein in milk

A

Casein - precipitated from solution

Whey - coagulate by heat

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2
Q

2 types of protein in milk

A

Casein - precipitated from solution

Whey - coagulate by heat

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3
Q

Consumer use definition of fruits and vegetables

A

Fruits are more sweet/used in desserts

Vegetables are more savoury

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4
Q

Botanical definition of fruits and vegetables

A

Fruits are mature plant ovaries and their seeds

Some fruits that are considered to be vegetables - tomatoes, cucumbers, avocados

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5
Q

True or false - In general, f&v have a high water and protein content

A

False. Low in protein, high water content, variable in carbohydrates

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6
Q

What gives broccoli it’s structure?

A

Cellulose and hemicellulose

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7
Q

Post harvest changes

A

Growth to maturity –> Ripening –> Senescence

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8
Q

Senescence

A

Over ripening/deterioration/programmed cell death

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9
Q

Two post-harvest metabolic processes

A

Respiration and Transpiration - management of these determines food quality

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10
Q

“Mature Green”

A

Mature but not ripe - when picked

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11
Q

Climacteric fruits

A

Fruits that will continue to ripen after harvest

e.g. bananas apples tomatoes

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12
Q

Why do climacteric fruits continue to ripen after picked?

A

Because they produce ethylene

e.g. green bananas and apples in a bag

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13
Q

If a banana won’t ripen?

A

Either chill injury or not mature when picked

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14
Q

Chill injury

A

Won’t ripen, will go straight to senescence

eg. chilled bananas

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15
Q

Chill injury

A

Won’t ripen, will go straight to senescence

eg. chilled bananas

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16
Q

Non climacteric fruits

A

Fruits that are picked when mature and will senescence after being picked.
E.g. berries (metabolize quickly), citrus (metabolize slowly)
Do not respond to ethylene
Whichever maturity the fruit is picked is where it stays

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17
Q

Purpose of post harvest storage methods

A

to manage respiration and transpiration

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18
Q

Controlled Atmosphere

A

Storage with reduces oxygen and increase carbon dioxide

e.g. refrigeration, keeping apples and bananas at low temperature and low oxygen environment

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19
Q

Modified Atmosphere

A

Packaging with reduced oxygen and added nitrogen

e.g. pre packaged veggies

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20
Q

What happens if oxygen levels are too low in the atmosphere?

A

Respiration becomes anaerobic and results in an undesirable taste and quick degradation

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21
Q

Grades of fresh f&v

A

extra fancy, fancy, commercial

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22
Q

Grades of processed f&v

A

fancy, choice, standard

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23
Q

True or false - there is no nutritional difference between grades

A

True

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24
Q

Canned vegetable production

A

grading, solubility testing, washing/peeling/cutting, blanching, inspection, can filling, addition of brine, sealing cans, thermal processing, labeling

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25
Q

What heat medium is added to canned f&v

A

Brine for vegetables

syrup/juice for fruit

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26
Q

Blanching

A

Inactivation of enzymes by controlled heating

e.g. 90 degrees for 3-4 minutes

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27
Q

Blanching

A

Inactivation of enzymes by controlled heating

e.g. 90 degrees for 3-4 minutes

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28
Q

What are the enzymes that are inactivated by blanching?

A

Polyphenol oxidase
Pectinase - breaks down pectin which hold plant cells together
Chlorophyllase
Perozidase - causes oxidative reactions

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29
Q

True or false - blanching is an effective thermal preservation technique

A

False. Destroys enzymes but does not inactivate pathogens and spoilage microbes

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30
Q

Polyphenol oxidase (PPO)

A

Browning upon exposure to oxygen
Polyphenols + O2 + PPO –> tissue browning
Good for black tea

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31
Q

How can PPO be inhibited?

A

Blanching (in processed)

Remove O2 add sulphites, decrease pH (in fresh)

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32
Q

Benefits of Blanching

A

Softens tissues
removes air from tissue
washes cut surfaces
reduces microbial load

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33
Q

True baby carrots vs manufactured

A

True - immature carrots

manufactured - cut from slender carrots, peeled and immersed in a chlorine bath

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34
Q

True baby carrots vs manufactured

A

True - immature carrots

manufactured - cut from slender carrots, peeled and immersed in a chlorine bath to destroy pathogens

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35
Q

Sauerkraut Production

A 
Removal of core, outer and green leaves
washed/sliced
Layered with salt
Fermented (by floral succession)
canned
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36
Q

Floral Succession

A

Bacteria that work and build one after another
No starter culture is added
E.g. sauerkraut fermentation

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37
Q

Tea production

A

Not microbial
Green - PPO inactivated
Oolong - partial oxidation
black - oxidation (fermentation)

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38
Q

Black Tea production

A

withering leaves plucked
rollers rupture cell walls
ferment
dry

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39
Q

Phytochemicals

A

Plant chemicals with health related effects that are not essential nutrients (e.g. not macros or micros)
- act as antioxidants to stop free radical damage

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40
Q

Examples of phytochemicals

A

Lutein/Beta carotene - dark green and orange
Anthocyanins - red/purple
Lycopene - tomatoes
Polyphenols - white/cream

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41
Q

Hybrid f&v

A

Made by crossbreeding

add flavour and novelty for consumers

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42
Q

Three major classes of grains

A

Cereals - wheat, barely, corn, oat
Oilseeds - canola, soybean, flax
Pulses

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43
Q

2 major advantages of grain consumption

A

Fiber and antioxidants

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44
Q

Value added processing

A

Enhancing a product and adding value before selling it to customers
e.g. wheat to bread
Primary - milling, pearling, cleaning
Secondary - starch extraction, protein modifications

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45
Q

3 parts of grain cereals

A

Bran - fruit/seed coat
Germ - rich in protein/oil/vitamins
Endosperm - rich in starch

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46
Q

Starch

A

The main component in cereals
Composed of amylose and amylopectin
- form granules

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47
Q

Why is native starch not soluble in cold water?

A

Needs heat to loosen the molecules (gelatinization)

Amylase enzymes break down starch into sugars more easily because molecules open up when heat added

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48
Q

Dietary Fibre

A

Components of plant material in the diet which are resistant to digestion by enzymes produced by humans

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49
Q

3 main plant sources of dietary fibre

A

Cereal grains, vegetables, fruits

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50
Q

Hard wheat

A 
high protein (12/14%)
elastic dough
i.e. bread
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51
Q

Soft wheat

A 
low protein (8-10%)
weak dough
i.e. cakes and pastries
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52
Q

Durum wheat

A

very high protein (15-18%)
semolina
i.e. pasta

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53
Q

Wheat processing

A

Dry milled into whole grain flour, white flour, bran and germ
wet milled into starch, vital gluten and fibre

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54
Q

Whole wheat flour

A

flour, germ and bran

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55
Q

white flour

A

made from the endosperm, does not include bran and germ

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56
Q

Gluten protein network

A

produced during dough kneading and helps with dough rising, holds structure and shape

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57
Q

Oat processing

A

Dehulling into hull and groat
Heat treatment
processed into whole oat flour, bran and bran flour, oat flakes and steel cut oats

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58
Q

Saturated fats

A

No double bond

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59
Q

monounsaturated fats

A

one double bond

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60
Q

polyunsaturated fats

A

more than one double bond

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61
Q

Why does flax oil spoil faster than canola?

A

Because there are more polyunsaturated double bonds in flax oil.
The more unsaturated a fat is the more vulnerable it is to autooxidation and rancidity.

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62
Q

Components of grains

A

major >2%

minor

63
Q

Pulse grains

A

grain legumes, high in protein

64
Q

Cold extrusion

A

e.g. pasta dough

65
Q

Hot extrusion

A

Crispy products, no frying or baking

Heat steam used to “puff”

66
Q

Emulsifiers

A

Hold immiscible liquids together

Amphiphilic - has both hydrophobic and hydrophilic properties

67
Q

Limiting Amino Acids

A

The amino acid found in the smallest quantity in a food

e.g. wheat, rice, corn high in lysine and tryptophan

68
Q

How are limiting amino acids overcome?

A

Protein complementation

69
Q

How are limiting amino acids overcome?

A

Protein complementation

70
Q

Meat

A

Edible flesh from mammals and non mammals

- red, white, game, fish/seafood

71
Q

True or false - the canadian meat industry is the largest sector of the food processing industry

A

True

72
Q

What is the general proximate composition of meat products?

A

High water and protein content, negligible carbohydrate content

73
Q

Feed conversion ratio

A

Measures the amount of feed eaten per unit of carcass weight gain
sheep/cattle >8
poultry 2-4
fish 1.6 - 1.8

74
Q

The smaller the feed conversion ratio

A

the more efficient feed to meat conversion

75
Q

Physical composition of meat

A

muscle tissue, connective tissue, and fatty (adipose) tissue

76
Q

Collagen

A

type of connective tissue

protein structure in bone, hooves, skin etc

77
Q

Elastin

A

type of connective tissue
holds bone and cartilage together
provides flexibility

78
Q

Muscle structure of Meat

A

Long and thin muscle fibres

79
Q

Meat muscle structure

A

Long and thin muscle fibres
bundles of muscle fibres
bundles of bundles

80
Q

Marbling

A

Fat deposited within muscles

81
Q

How do age and locomotion in an animal affect the toughness of the final meat cut?

A

They increase collagen cross linking, increasing toughness

82
Q

Fish muscle structure

A

Short muscle fibres (myotomes) separated by large thin sheets of connective tissue (myocommata)
Some connective tissue (3%) easily converted to gelatine
Creates flakes

83
Q

Postmortem biochemical processes

A

Lactic acid accumulation

Resolution of Rigor Mortis

84
Q

Why does lactic acid accumulate in the muscle of slaughtered animals?

A

Because at death oxygen supply ceases, metabolism becomes anaerobic, so glycogen is converted to lactic acid (glycolysis). Lactic acid accumulates because blood is not circulating to remove it.
pH drops - not sufficient for preservation

85
Q

Why does lactic acid accumulate in the muscle of slaughtered animals?

A

Because at death oxygen supply ceases, metabolism becomes anaerobic, so glycogen is converted to lactic acid (glycolysis). Lactic acid accumulates because blood is not circulating to remove it.
pH drops - not sufficient for preservation

86
Q

Rigor Mortis

A

Stiffening associated with death

Without ATP generation, muscle contractions cannot be reversed

87
Q

Resolution of rigor mortis

A

Endogenous proteases - protein degrading enzymes
Soften muscle by degrading muscle fibres
Occurs during beef aging 3-21 days

88
Q

Meat Tenderisers

A

Protein degrading plant enzymes

Not used in fresh meat manufacturing

89
Q

Beef grades

A

Prime (slightly abundant marbling)
AAA
AA
A

90
Q

Beef Cuts

A

Cut according to eating quality
muscle location is associated with tenderness
sirloin, loin, ribs more tender (more supportive muscles, less connective tissue)

91
Q

The most important factor for consumer acceptance of meat

A

Meat color
purple red - myoglobin
cherry red - oxymyoglobin
brown red - metmyoglobin

92
Q

Provide some examples of “modern value-added meat products” and “traditional processed meat products”. What is the motivation behind the manufacture and development of each of these classes of products?

A

Modern - beef jerky, fish sticks
Traditional - Black pudding

Nose to tail
Variety
Caloric density

93
Q

Provide some examples of “modern value-added meat products” and “traditional processed meat products”. What is the motivation behind the manufacture and development of each of these classes of products?

A

Modern - beef jerky, fish sticks
Traditional - Black pudding (barley, blood, animal fat)

Nose to tail
Variety
Caloric density

94
Q

Comminuted Meat

A

Meat trimmings, not usually marketed as fresh, lower grade carcasses

95
Q

Traditional processed meat ingredients

A

comminuted meat, fillers, binders

96
Q

What is the curing agent used in cured meat products? What is the main reason for its use?

A

Sodium Nitrite
Used as an antimicrobial for Clostridium Botulinum
Results in a pink product

97
Q

Hot Dog Manufacturing

A

comminuting, mix with spices, cure, air removed by vacuum, extrude emulsions into casings, make into links, temper at room temp, smoke, cool, package

98
Q

True or false - poultry processing is more efficient than with red meat

A

True - resolution of rigor mortis is rapid

99
Q

Why is chilling of seafood less effective?

A

Because they already come from a cold environment, so microbes can grow at cold temperatures
psychrophillic bacteria prevail
enzymatic reactions take place
fat may be oxidized

100
Q

What is the smell of fish due to?

A

Trimethylamine (TMA) - an indicator of freshness

101
Q

Bovine Spongiform Encepholopathy (BSE)

A

Progressive fatal disease of nervous system
Associated with a heat resistant prion
Cause Creutzfeldt Jakob disease in humans

102
Q

Microbes in meat

A

E coli 0157:H7

Clostridium Botulinum

103
Q

Microbes in meat

A

E coli 0157:H7

Clostridium Botulinum

104
Q

Why is Clostridium Botulinum a concern with meat?

A

Vacuum packaging creates an anaerobic environment in which this bacteria will survive
Pathogens may be killed but spores are still present
Sodium nitrite added to prevent this

105
Q

What are the 10 basic steps of wiener manufacture?

A

comminuting, mix with spices, cure, air removed by vacuum, extrude emulsions into casings, make into links, temper at room temp, smoke, cool, package

106
Q

Why is refrigerated storage of fish and seafood not as effective at extending product shelf-life as it is for red meat and poultry?

A

Because they already come from a cold environment, so microbes can grow at cold temperatures
psychrophillic bacteria prevail
enzymatic reactions take place
fat may be oxidized

107
Q

Why is Clostridium Botulinum a concern with meat?

A

Vacuum packaging creates an anaerobic environment in which this bacteria will survive
Pathogens may be killed but spores are still present
Sodium nitrite added to prevent this

108
Q

Describe three current issues/controversies associated with meat products and their consumption.

A

Animal welfare and handling
Hormones and antibiotics - hormones not used in canada except with beef, antibiotics used to reduce risk of disease, especially in poultry
Fish farming vs. ocean harvesting - may be overfishing

109
Q

Ante mortem inspection of an animal refers to its inspection “before death”. True or false?

A

True

110
Q

Why is the list of ingredients on processed food products so long?

A

To extend shelf life
Sensory quality
Least cost (i.e. veg oil cheaper than lard)
Many ingredients to replace a single ingredient
Consistency

111
Q

Food ingredients

A

Components of manufactured foods; often used for functionality
e.g. dried egg powder to replace real eggs

112
Q

Food Additives

A

Chemicals added to foods at low levels to perform specialized functions; for a particular “technical effect”

113
Q

Food Additives

A

Chemicals added to foods at low levels to perform specialized functions; for a particular “technical effect”
Does not include vitamins or minerals (food fortification) or spices/seasonings (food ingredients)

114
Q

Four general functions of food additives

A

Facilitate processing (emulsifiers, stabilisers, thickeners, antiquating agents)
Extend shelf life and preservation (antimicrobials, antioxidants)
Improve nutritional value (vitamins/minerals)
Enhance appetitiveness and taste (flavoring/coloring substances, acid and alkalinity modifiers)

115
Q

What is the name of the Canadian legislation that describes the permitted uses of food additives, including the levels and foods in which they can be used?

A

the Food and Drug Act and Regulations

116
Q

With respect to food additives, what is the NOEL? How is it determined?

A

What amount of an additive can be consumed with NO effect on human health.
ADI = NOEL/100

117
Q

The function of BHA (butylated hydroxyl anisole) in food products is as an antioxidant. True or false?

A

True

118
Q

Acceptable Daily Intake (ADI)

A

Amount that a human can consume daily safely

119
Q

Controversial Additives

A

MSG
Aspartame
Sulphites
Food Color

120
Q

What are the two forms of protein found in milk? Which of these proteins is easily denatured by heat? Which is easily denatured by acid?

A

Casein and why protein

Casein is denatured by acid and whey is denatured by heat

121
Q

Milk processing and Preservation unit operations

A

Clarification, separation, standardization, pasteurization, homogenization, vitamin fortification, packaging, ultra high temperature (UHT)

122
Q

Pasteurisation

A

Destruction of pathogens by heat
Does not destroy all bacteria
Extends shelf life
Usually HTST

123
Q

Target organism of pasteurization

A

Coxiella Burnetti

124
Q

Vitamin Fortification in milk

A

Vit D to all milk

Vit A to skim and partially skim

125
Q

Ultra High Temperature

A

commercial sterilization

135 degrees for 2-5 seconds

126
Q

Agglomeration

A

Fine particles are moistened causing them to stick together so that it dissolves better

127
Q

Concentrated milk - Why remove water from milk?

A

Water is highly available and easy to add, makes for a lighter products
Extends shelf life

128
Q

Evaporated Milk

A

50% water removed, then thermal processing

129
Q

Condensed Milk

A

50% water removed, 45% sucrose added, limited heat treatment because sugar acts as a preservative

130
Q

Standard brand ice cream vs. super premium

A

Standard - overrun 100-120%, lower cost

Super premium - overrun 25-5-%, higher cost

131
Q

Why are emulsifiers added to ice cream?

A

To help it hold its shape

132
Q

Overrun

A

Amount of air added to ice cream

weight liquid - weight final / weight final x 100%

133
Q

Ice cream manufacturing

A

ice cream mix, heat to 43 degrees, add sugar and dry ingredients, mix, pasteurization, homogenization, aging, air incorporation and freezing to -5, container filling, hardening at -34 degrees

134
Q

What is the fermentation that cultured dairy products undergo?

A

Lactic acid fermentation

lactose –> lactic acid

135
Q

Unripened dairy products

A

short fermentation, consumed fresh

e.g. sour cream, buttermilk, yogurt, etc.

136
Q

Ripened dairy products

A

a second fermentation by characteristic microbes utilizes milk components to develop the characteristic attributes of the cheese
e.g. cheese

137
Q

What does yogurt owe it’s structure to?

A

protein gel - casein proteins aggregate together to form a gel and whey protein is trapped in the gel

138
Q

Yogurt manufacturing

A

milk preparation, addition of other ingredients, pasteurization, homogenization, starter culture addition, stirred yogurt - fruit and flavour added before packaging

139
Q

What are the yogurt starter cultures?

A

Streptoccus Thermophilus

Lactobacillus Delbruckii

140
Q

True or false - softer cheese has higher whey content

A

True

More whey that escapes means more protein bonding and harder cheese

141
Q

Why is colour added to cheese?

A

Sometimes fresh grass consumption changes milk pigmentation, so colour is added to keep consistency through seasons

142
Q

Cheddar Cheese manufacture

A

Milk preparation, starter addition, rennet addition, cutting, heating, draining (whey), curds, cheering, milling (fresh curds), salting, hooping and pressing, ripening

143
Q

Ripening

A

The chemical and physical alteration of cheese during the curing process

144
Q

What is the purpose of adding rennet to cheese?

A

Makes casein come out of solution and trap milk fat

145
Q

What does cheese owe it’s structure to?

A

protein coagulation

146
Q

What are probiotic bacteria?

A

Bacteria that help maintain the natural balance of organisms in the intestine

147
Q

Failure rate for new products in the grocery store

A

70-80%

148
Q

Types of new products

A

completely new (mio drops)
line extensions of current products (lays chips)
same product but repositioned (soup as an ingredient)
improvements of current products (added protein)

149
Q

Who makes up the product development team?

A

Technology and quality
Marketing
Manufacturing
Legal Affairs

150
Q

Phase 1 of product development

A

Product definition: Strategic plan, identify company’s current position and goal position in market, look for a hole in the market

151
Q

Phase 2 of product development

A

Product Implementation: Prototype development, experimental design, consumer testing, prototype modifications, scale up and trial

152
Q

Phase 3 of product development

A

Product introduction - product launch!

Support to receive feedback

153
Q

When performing a market opportunity assessment using a matrix of products and their characteristics, if there is a “hole in the market” there must be a “market in the hole“. True or false?

A

False. May be a hole in the market for good reason.

154
Q

What is the difference between ‘bench top’ versus ‘scaled-up’ plant production?

A

Bench top is a smaller batch for sampling

Scaled up is a larger batch with all of the processes and equipment that will be used for manufacturing.

Nutrition And Food Science (2 decks)

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