Final Exam Flashcards
“A product containing no artificial ingredient or added color and is only minimally processed.”
“Nothing artificial or synthetic has been included in or has been added to food that would not normally be expected in that food”
Natural foods
Natural fertilizers, eco-friendly pest control, protect soil and water
Roam freely outdoors; protect animal welfare, no growth hormones or antibiotics
No GMOs, traced from farm to store, no artificial colors, flavors or preservatives
Organic foods
Plant crossbreeding; WWII
Green revolution
GMO means…
Genetically Modified Organisms
8 major food allergies…
Milk, eggs, fish, shellfish, peanuts, tree nuts, soy, wheat
What is a functional food?
Nutraceuticals
Ex. beta-glucan
Chemical compounds in some plants that have biological activity that may contribute positively to human health
Phytochemicals
Less than 5 cals
Calorie free
40 cals or less
Low calorie
25% less cals than original product
Reduced calorie
Less than 0.5 sugars and no ingredient that is a sugar
Sugar free
25% less sugar than original product
Reduced sugar or less sugar
No sugar or sugar-containing ingredient added during processing or packaging
No added sugar
Less than 0.5g fat and no ingredient is fat
Fat free
3g fat or less
Low fat
1g or less of saturated fat, and 15% or less of the calories coming from sat. fat
Low in saturated fat
Less than 10g of fat, 4.5g of saturated fat, 95mg of cholesterol
Lean
Less than 5g of fat, 2g of saturated fat, and 95mg of cholesterol
Extra lean
At least 50% less fat than the regular product
Light (lite)
Less than 2 mg of cholesterol and no ingredient that contains cholesterol
Cholesterol free
20mg or less of cholesterol
Low cholesterol
At least 25% less cholesterol than original product
Reduced cholesterol
Less than 5mg of sodium and no ingredient that is sodium chloride or contains sodium
Sodium free
35mg or less of sodium
Very low sodium
140mg or less of sodium
Low sodium
At least 25% less sodime than original product
Reduced sodium
At least 50% less sodium than original product
Light or lite sodium
50% less sodium than normally added
Lightly salted
20% or more of the DV for fiber
High fiber
10-19% of the DV for fiber
Good source of fiber
Energy required to change substance into solid state
Water = 333.55joules/gram; 80cal of energy
Heat of fusion
Unit of energy that is defined as the amount of heat needed to raise the temperature of 1g of water by 1C
Calorie
1 food calorie =
1000 physical calories
Heat energy absorbed in the conversion of water to steam
Heat of vaporization
The boiling point drops 1 degree for every…
500-foot rise
Water that is bound to other substances
Bound water
Amount of water in food
Water content
Measures availability of unbound or free water that can support microbial growth
Water activity
Contains salts of Ca and Mg
Hard water
Treated with lime or ion exchange resins
Soft water
Energy transferred to food thru physical movement
Mechanical
Direct transfer of heat energy from its source to the surface of the food
Radiant
Uses cooktop-containing coil that creates a changing magnetic field that interacts with iron in cookware
Induction
Thermal energy transmitted directly from heat source when it contacts the pan
Conduction
Transfer of heat by the circulation of currents of hot air or liquid resulting from change in density
Convection
Effort of pressure to be in gaseous state rather than liquid state
Vapor pressure
Loss of molecules from a liquid that occurs at the surface as a result of vapor pressure
Evaporation
Tendency of liquid surfaces at rest to shrink the minimum surface area possible
Surface tension
A mixture of different substances
Dispersion
Phase in which the substance is suspended
Continuous phase
Ex. Water in milk
Liquid dispersed in droplets in another liquid
Emulsion
Solid dispersed in a liquid
Sol
Liquid in a solid medium
Gel
Gases dispersed in a medium-like liquid
Foam
3-10 monosaccharide units
Ogliosaccharides
Glucose is a…
aldose
Fructose is a…
ketose
Galactose is a…
aldose
Mannose is a…
aldose
Gulose is a…
aldose
Sorbose is a…
ketose
L or D-sugar is biologically active
D-sugar
5C sugars…
Ribose, arabinose, xylose
FODMAP means…
Fermentable Ogliosaccharides, Disaccharides, Monosaccharides and Polyols
Polysaccharide composed of glucose units (a-1,4)
Dextrin
Polysaccharide found in bacteria and yeast (a-1,6)
Dextran
Starch is made of…
amylose and amylopectin
Blue color when iodine is added
17-30% starch content
Amylose
Purple-red color when iodine is added
Amylopectin
Alpha bond points…
down
Polymer of fructose
Inulin
Comes from guar beans…
Guar gum
Fermentation of sugars…
Xanthan gum
Comes from red algae
Agar
Comes from seaweed
carrageenan
Ability to hold and attract water
hygroscopicity
Sugars from most to least soluble
Fructose
Sucrose
Glucose
Maltose
Lactose
Sugar molecule split into its monosaccharide components by the addition of water
Saccharification
Opening of ring structure as a prelude to breakdown of sugars
degradation
Oxidation of sugar
caramelization
Chemical reaction between AAs and reducing sugars that gives food a browned color
Maillard reactions
What sugar doesn’t participate in maillard reaction?
sucrose
Sugar that has a free carbonyl
Reducing sugar
HFCS contains what % fructose and what % glucose?
55:45
Sweet n Low; 300-400x sweeter
Excreted in urine, 0cals
Saccharin
Equal; 200x sweeter
Phenylalanine, Aspartic acid, methanol
Metabolized in GI tract; 4kcal/g
Aspartame
Splenda; 600x sweeter
Made from sucrose
Replaced OH w Cl
Sucralose
Truvia; 200x sweeter
Extracted steviol glycosides from leaves
Backbone metabolized
Stevia
Found in figs and rasins; 70% as sweet
Excreted in urine
Allulose
Monogrosides; 250x sweeter
Minimal absorption
Monk fruit
Lactose monosaccharides…
Glucose + Galactose
Sucrose monosaccharides…
Glucose + Fructose
Maltose monosaccharides…
Glucose + Glucose
Heat breaking H bonds in starch granule, lets water into granule
Gelatinization
What happens when heating is continued after gelatinization has occurred?
Pasting
Starch with stringy texture
Potato
Least effective starch
Wheat
Formation of 3D network by chemical or physical cross-linking
Gelation
Waxy forms a _____ gel
no
Arrowroot forms a _____ gel
soft
Corn forms a ____ gel
firm
Wheat forms a _____ gel
strong
Weeping or drainage of liquid from a gel
Syneresis
Hydrolytic breakdown of starch effected by intense dry heat
dextrinization
Starches extracted from natural sources without any chemical or physical modifications
Native
Physical barrier starch; protected by natural source (seeds, grains)
RS1
Naturally resistant granular starch (raw potatoes, green bananas)
RS2
Retrograded starch formed when cooked starch is cooled (cold pasta, cooled potatoes)
RS3
Chemically modified starch to resist digestion
RS4
Long grain rice is higher in…
amylose
Med and short grain rice is higher in…
amylopectin
Fleshy outer layer with stone pit
Ex. cherry, peaches, apricots, olives
Drupes
Produced by flowering plants; central core containing small seeds
Pomes
Layer of cells providing a continuous covering for fruits and veggies
Epidermal
System in plants that transports water and other essential compounds
Vascular system
Transports water
Xylem
Transports aqueous solutions like nutrients
Phloem
Predominant cell in fleshy parts of fruits and veggies
Parenchyma cells
Tissue that provides supportive structure like in celery
Chollenchyma cells
Glucose polymer with 1,4 beta-glucosidic linkages
Cellulose
Carbohydrate polymers composed of various sugars
Hemicellulose
Found in unripe fruits
Protopectin
Found in ripe fruits
Pectin
Partially de-esterified
Pectinic acid
Fully de-esterified
Pectic acid
Climacteric fruits…
continue ripening post-harvest
Non-climacteric fruits…
must fully ripen before harvesting
Chemicals produced by plants through primary or secondary metabolism…
Phytochemicals
Blue-green; more abundant
Chlorophyll A
Yellow-green
Chlorophyll B
Splits off phytyl group to form chlorophyllide from chlorophyll
Chlorophyllase
Alcohol component of chlorophyl
Phytyl
Chlorophyll molecule minus phytyl group
Chlorophyllide
Acid causes pheophytin to be…
dull green
Alkaline causes pheophytin to be…
vivid green
Contains sulfur flavor
Allium
Complex carbs of plant origin
Gums
Smallest FA
Acetic acid (2)
Largest FA
Arachadonic acid (20)
ALA
Alpha-linolenic acid
(Flaxseed, chia)
EPA
Eicosapentaenoic acid
(Marine sources)
DHA
Docosahexanoic acid
(Fish)
LA
Linoleic acid
(Vegetable oils)
AA
Arachadonic acid
(Meat and eggs)
Extremely fine and unstable form of fat crystals
Alpha
Very fine and reasonably stable fat crystal
Beta prime
Slightly coarse fat crystals that form when beta-prime crystals melt and recrystallize
Intermediate
Extremely coarse and undesirable
Beta
Spherical crystals
Spherulite
Chemical deterioration of a fat
Racidity
Capable of continuing easily with added energy
Autoxidation
Unstable compound containing an unpaired e-
Free radical
Compound with oxygen attached to oxygen
Peroxide
Caused by the reaction of fats with water
Hydrolytic rancidity
Caused by the reaction of fats with oxygen
Oxidative rancidity
Compound that can delay oxidative rancidity
Antioxidants
Slow oxidative rancidity in fats and oils
Synthetic antioxidants
Substances used in food processing to bind and inactivate metal ions
Sequestrants
Formed in starchy foods during high-temp cooking
Acrylamide
Forms when fats and oils are heated beyond their smoke points
Acrolein
Removing fat from animal tissues by either dry or moist heat
Rendering
Mechanical pressing of seeds, plant tissues, or nuts to get oil without using heat
Cold pressing
Using steam or hot water to heat plant seeds to ~155F
Hot pressing
Separating natural gums from extracted fats
Degumming
Removing free FA from fats and oils
Neutralizing
Coloring and flavoring contaminants removed from fats
Bleaching
Using steam to remove low-molecular weight chemicals that would be detrimental to aroma
Deodorizing
Oils chilled to precipitate and remove fractions
Winterizing
Separating oils into fractions
Fractionation
Treatment with sodium methoxide
Inter-esterification
Catalyzed reaction in which FA’s split from glycerol and rejoin in different configuration
Intra-esterification
Oils that have been hydrogenated to achieve desired consistency
Shortening
Rendered from pigs
Lard
Rendered from cattle
Beef tallow
18C most abundant monosaturated FA in milk fat
Oleic acid
Liquid portion from milk; high in BCAA
Whey
Curds from milk; high in glutamine
Casein
Enzyme from stomach lining of calves
Rennin
Commercial mixture of rennin and other enzymes
Rennet
Fat soluble vitamins
A and D
Water soluble B vitamin
Thiamine and Riboflavin
Most abundant mineral in body
Calcium
Milk heated to 145F and held there for 30mins
Hold method
Milk heated to 161F and held for 15secs
High-temp short-time
Extreme pasteurization at 280F
UHT method
Milk forced through tiny openings to break fat globules
Homogenization
Buttermilk, kefir
L. acidophilus
Fermented milk
Clotted milk
S. thermophilus and L. bulgaricus
Yogurt
Capable of functioning as either acid or base depending on pH
Amophoteric proteins
pH at which a protein is electrically neutral
Isoelectric point
Breaking weak linkages or bonds within a protein molecule
Denaturation
Clumping together of denatured proteins
Coagulation
Purplish-red pigment consisting of heme-containing ferrous iron
Myoglobin
Large, iron containing compound consisting of four heme-polypeptide polymers
Hemoglobin
Reddish orange carotenoid pigment in crustaceans that becomes dominant upon heating
Astaxanthin
Temporary rigidity of muscle
Rigor mortis
Abundant marbling
Prime
High quality, less marbling than prime
Choice
Uniform quality, leaner
Select
Fatal nervous system disease in cows from prion
Mad cow disease
Bovine spongiform encephalopathy
Ground meat temp…
160F
Beef, ham, veal, pork, lamb temp…
145F
Precooked ham temp…
140F
Poultry temp…
165F
Seafood temp…
145F
Enzyme from pineapples
Bromelain
Enzyme from figs
Ficin
Enzyme from papaya
Papain
Finely chopped or ground meat
Comminuted meat
Reformed meat pieces into new shapes
Restructured meat
Soy protein concentrate %
70%
Soy protein isolate %
90-95%
Egg white constituents in protein
11.0
Egg yolk constituents in protein
17.5
Most abundant protein in albumin
Ovalbumin
Complexes with Fe and Cu ions to form red and yellow colors
Conalbumin
Glycoprotein resistant to denaturation by heating
Ovomucoid
Bacterial actions because it can hydrolyze a polysaccharide in the cell wall
Lysozyme
Eggs laid by hens raised on the floor of a building vs cages
Cage-free eggs
Eggs laid by hens that are raised in outside enclosures during the day but a barn at night
Free-range eggs
Steam treatment
Tempering
Abrasive action by corrugated rollers or stones
Grinding
Removal of bran and layer just outside during milling of wheat
Extraction
Cake flour protein content…
7.5%
Pastry flour protein content…
7.9%
AP flour protei content…
10.5%
Bread flour protein content…
11.8%
Added to bleach flours…
benzoyl peroxide
Gluten contains…
gliadin and glutenin
Bacteria thriving below 59F
Cryophilic
Bacteria thriving between 59-113F
Mesophilic
Bacteria thriving between 113-209F
Thermophilic
US Department of Health and Human Services
FDA and CDC
US Department of Agriculture
FSIS
US Department of Commerce
National Marine Fisheries
Freezing in a still air temperature
Sharp freezing
Forces rigid air to circulate at high velocity in the chamber or tunnel
Air-blast freezing
Placing packages of food in contact with cold shelves or via passing liquids through a chilled tube
Indirect-contact freezing
Immersing food in either low freezing point or cryogenic liquid
Immersion freezing
Most dangerous of the common forms of spoilage occurring in canned foods
Botulism
Exposes fruits to the fumes created by burning sulfur flowers
Sulfuring
Who regulates food additives?
The Food and Drug Administration
Established FDA
Food Drug Cosmetic Act
Additives that produced cancer cannot be added to food
Delaney Clause
What additives improve flavor?
Benzoyl acetate
Inosinate
What additives extend shelf life?
Sorbic acid
Calcium lactate
Calcium propionate
BHT/BHA
What additives improve texture?
Lecithin
Gums
What additives control pH?
Dicalcium phosphate
Benzoic acid
What additives bleach and mature?
Calcium bromate
Potassium bromide
Plants that grow seasonally
Herbs
Seasonings harvest from aromatic edible plants
Spices
6 basic tastes
Sour, sweet, salty, bitter, umami, spicy, astringency
