Final Review Flashcards
1
Q
What are living things made up of?
A
Carbon Hydrogen Nitrogen Oxygen Phosphorus Sulfur
2
Q
What are the two types of oligosaccharides that produce gas during digestion? What are they found in?
A
- Raffinose and stachyose
- Found in dried beans
3
Q
Name the 6 taste sensations.
A
1) Sweet
2) Salty
3) Sour
4) Bitter
5) Savoury
6) Oleogustus
4
Q
Name the 4 factors affecting touch
A
Texture
Consistency
Astringency
Chemesthesis
5
Q
What are sensory tests?
A
- Analytical (effective) tests
- Affective (acceptance or preference) tests
6
Q
What is the difference between threshold and dilution tests?
A
Threshold: increasing or decreasing concentrations until the substance can be recognized or not recognized
Dilution: find the smallest amount of test material detected when it is mixed with a standard material
7
Q
What are bulbs used for?
A
• Storage organ during plant dormancy
8
Q
Name the 8 parts of plant anatomy.
A
- Fruits
- Seeds
- Flowers
- Leaves
- Stems
- Roots
- Tubers
- Bulbs
9
Q
Why are cruciferous vegetables functional foods?
A
- Contain indole glucosinolate
* May have a protective effect against some cancers
10
Q
Why are allium vegetables functional foods?
A
- Crushing of these plants, especially garlic, releases allicin
- Allicin = Antimicrobial
11
Q
Why is lycopene beneficial? What colour is it?
A
- Red carotenoid pigment
- Powerful antioxidant
- May reduce risk of prostate and digestive tract cancers
12
Q
Why is lutein beneficial? What colour is it?
A
- Yellow carotenoid pigment
- Antioxidant activity
- May decrease growth of cancer cells
- May have anti-inflammatory properties
13
Q
Why are soybeans considered to be a functional food? Which compound in soy is responsible for these effects?
A
- High dietary levels of soy associated with decreased risk of breast and uterine cancers
- Genistein
14
Q
What can lead to a mushy texture when cooking vegetables?
A
Cooking in alkaline environment
15
Q
Name the 2 major purposes of storage.
A
1) Reduce the respiration rate (faster resp rate, faster deterioration)
2) Prevent moisture loss
16
Q
How can respiration rate be controlled?
A
- Refrigeration, freezing
* Controlled atmospheric storage, Modified atmosphere packaging
17
Q
What is the optimal humidity for storage? What can too much moisture lead to?
A
85-95%
Can lead to rot
18
Q
Name the 2 types of chlorophylls. What groups do they contain?
A
- Chlorophyll a: blue/green, methyl group
- Chlorophyll b: more common, green, aldehyde group
19
Q
Explain what happens when chlorophyll is exposed to excessive heating.
A
- Rupturing of plant cells, release of organic acids
- H+ ions from acids displace Mg2+ ion in chlorophyll
- Formation of pheophytin, change of colour
20
Q
Name the 3 major types of carotenoids.
A
- Carotenes (orange)
- Lycopenes (red-orange)
- Xanthophylls (yellow)
21
Q
Name the 3 major types of flavonoids.
A
- Anthocyanins (red-blue)
- Anthoxanthins (cream to white)
- Betalains (red
22
Q
Which pigments are fat-soluble? Which pigments are water-soluble?
A
Fat-soluble (plastids): carotenoids and chlorophyll
Water (vacuoles): flavenoids
23
Q
Anthocyanins are highly sensitive to pH. How are they in acid, neutral, and basic environments?
A
Acid: red
Neutral: purple
Basic: blue to green
24
Q
How do acids influence anthoxanthins? Bases?
A
Acids: intensify white colour
Bases: yellow
25
What are anthoxanthins sensitive to? What colour do they become?
- Excessive heating or in presence of Fe or Cu
| - Blue black or red brown
26
What is the deep purple-red pigment of betalains called? The yellow pigment?
Purple-red: betacyanins
| Yellow: betaxanthins
27
Betalains are highly sensitive to pH. What colour do they become in acid? In base?
Acid: purple -> red
Base: red -> yellow
28
What is the pH of most vegetables?
5.0 to 5.6, tomatoes are lower (4.0 to 4.6)
29
Define simple fruits.
Derived from the ovary of one pistil : from a simple blossom.
30
What are the three subcategories of simple fruits?
1) Drupes (apricots, cherries, plums)
2) Pomes (apples and pears)
3) Citrus fruits
31
Define aggregate fruits.
Formed by a single flower with many stamens and pistils
32
Blackberries, raspberries and strawberries are actually ______ and not berries?
Aggregate fruits
33
Define multiple fruits.
Formed from many flowers and remain together as a single mass (pineapples and figs)
34
What are the three subcategories of berries? Give examples.
- True berries (tomatoes, banana, kiwi)
- Pepo berries (melon, squash)
- Hesperidium berries (citrus)
35
Compare the primary cell wall and the secondary cell wall.
Primary: thin and contains cellulose, hemicellulose, and pectic substances
Secondary: relatively thick and may contain lignin
36
Name the 3 plastids.
- Leucoplasts
- Chloroplasts
- Chromoplasts
37
What do chloroplasts contain? What do chromoplasts contain?
- Chloroplasts: chlorophylls
| - Chromoplasts: xanthophyll and carotene pigments
38
What provides turgor?
Vacuoles
39
How much water does fruit contain?
70-95%
40
What do cranberries provide in terms of phytochemicals? Strawberries and raspberries?
Cranberries: proanthocyanins
Strawberries: ellagitannins
41
Name 2 phenolic compounds.
Tannins and polyphenols
42
What are malic, tartaric, oxalic, benzoic acids found in?
Malic: apples, apricots, cherries
Tartaric: grapes
Oxalic: rhubarb
Benzoic: cranberries
43
Name 4 ways to prevent enzymatic browning.
1) Denaturing enzymes: boiling water, blanching harms fruit
2) Add acid: polyphenol oxidase inhibited
3) Lowering storage temp: cold slows enzyme inhibition
4) Blocking oxygen: coating with sugar or water or antioxidants
44
During the ripening of fruit, does vitamin content, organic acids, pH, colours, starch and sugar increase or decrease?
```
Vitamin: increase
Organic acids: decrease
pH: increase
Colours: change, may intensify
Starch: decrease
Sugar: increase
```
45
Why does texture soften during ripening?
due to the degradation of the cementing pectic substances and Ca 2+ (mushy)
protopectin ⇒ water-soluble pectin ⇒ pectic acid
46
What substances will help fruit keep their texture during cooking?
1) Calcium ions
| 2) Acids and sugar
47
How do calcium ions help fruit maintain a solid texture during cooking?
- reduce the tissue breakdown of fruits.
- Ca 2+ reacts with structural polysaccharides in the tissues (pectic substances) to form insoluble salts that strengthen tissues
48
What does adding an alkali to fruit do? What can you add to help maintain a firm texture?
Solubilize hemicellulose -> mushy texture
| - Acids and sugar do the opposite
49
Differentiate climateric and non-climateric fruits.
Climateric fruits: continue to ripen after harvest
| Non-climateric fruits: best ripened before harvest
50
Where is fiber found in grains?
Bran and endosperm
51
Where are the highest levels of phytochemicals in grains?
Bran and aleurone = highest
| germ too
52
Which nutrients are added to fortify white flour?
Thiamin (B1), Riboflavin (B2), Niacin (B3), Iron, Folate
| They are enriched to a level equal or higher than that found in whole grains
53
Define retrogradation. How is it accelerated? How does it occur?
- leakage/separation of liquid from the gel after a long standing time
- Freezing
•H-bonds tighten between amylose molecules •Water is squeezed out -> syneresis
54
Compare resistant and modified starches.
Resistant: not digested by the small intestine
Modified: altered to extend their usefulness in the food industry and
food processing
55
Where are resistant starches found?
high amylose maize, some potatoes and green banana
56
What are regraded starches? How do they act?
gelatinized starches that have undergone retrogradation - resists dispersion in water and digestion by α-amylase.
57
Which pseudocereal is an excellent source of copper? Of folate?Which pseudocereal has 50% DV of manganese in a serving?
Copper: buckwheat
Folate: quinoa
Manganese: Amaranth
58
What is gluten?
Gluten is a protein found in wheat and related “grass” plants
59
What are the two main fractions of gluten?
* Gliadins (soluble)
| * Glutenins (insoluble)
60
How does gluten play a key role in baking?
- elasticity, viscosity and cohesiveness of the dough
| - Allows dough to hold gas when it rises. CO2 molecules produced by yeast become Trapped, creating a fluffy texture.
61
What is Non-Celiac Gluten Sensitivity? How does it compare to Celiac's?
individuals who cannot tolerate gluten and experience symptoms
similar to those with celiac disease but yet who lack the same
antibodies and intestinal damage as seen in celiac disease.
62
What is a wheat allergy? What is it mediated by?
◦ Is an allergic reaction mediated by IgE antibodies
◦ It is an allergy to any of the hundreds of proteins in wheat, and
not to gluten
63
What is the biggest contributor to deterioration of grains?
Moisture
64
The endosperm makes up ____% of the grain. What about the bran and the germ?
Endosperm: 83%
Bran: 14.5%
Germ: 2.5%
65
What are the main 3 factors responsible for the stabilization of colloidal systems?
- Brownian movement of the dispersed particles
- Like Electric charges of the dispersed particles
- Water of hydration around the dispersed particles
66
Name 4 types of colloidal dispersions.
Gels, emulsions, foams, sols
67
Name sources of Omega-6 fatty acids.
Corn oil, peanuts, soybean oil
68
Name sources of Omega-3 fatty acids.
Fish, flax, walnuts, chia seeds, hemp hearts
69
How does fatty acid notation work? Where do you start counting?
Cn:xn-y
```
n = chain length (nb of carbons)
x = nb of double bonds
y = position of 1st double bond COUNTING FROM THE METHYL END
```
70
What is the difference between lard, tallow and suet?
Lard: from pig
Tallow: from cow or sheep
Suet: specifically from the fat around the kidney and loin from cow or sheep
71
Name the 2 types of rancidity.
hydrolytic and oxidative
72
Define hydrolytic rancidity. What is it catalyzed by?
- Exposure to water
- Catalyzed by heat and lipase enzymes
Deep frying, butter left at room temperature
73
Name the 3 steps in oxidative rancidity.
1) Initiation: free radical is formed
2) Propagation: oxygen + free radical = peroxide-free radical -> domino effect until all double bonds have been used
3) Termination : no more H at double bonds to react with
74
Name 4 ways to modify fats.
- Hydrogenation
- Interesterification
- Winterization
- Fractionation
75
Define winterization.
- The separation of oils into two or more fractions based on melting point
- basically oils are cooled and kept at low temperatures for some time, liquid and solids are separated by filtration
76
What are the 3 types of ways to produce oils?
- Chemical (uses solvents like hexane)
- Mechanical (expeller pressed and cold pressed)
- Using both chemical and mechanical
77
Define the chemical composition of milk. What is the emulsion, the suspension? What is it suspended in?
Milk is an emulsion of fat globules and a
suspension of casein micelles suspended
in an aqueous milk serum phase
78
What is the composition of milk?
```
H2O: 87%
CHO: 5%
Fat: 3.7%
Protein: 3.4%
Minerals: 0.8%
```
79
What nutrients does milk lack?
* Vitamin C & E
* Iron
* Complex CHO
* Fiber
80
Which amino acid is in milk? Which B vitamin is specifically in milk?
Tryptophan and vitamin B2 (riboflavin)
81
What % of calcium RDI is in a glass of milk? Protein? Calories?
Tryptophan and vitamin B2 (riboflavin)
82
What % of calcium RDI is in a glass of milk? Protein? Calories?
- 30% calcium
- 16% protein
- 85 kcalories
83
What is whey composed of?
Lactalbumin and lactoglobulin
84
Name the 2 short chain fatty acids in milk fat.
Butyric acid, caprylic
85
Name the 3 fatty acids in milk fat.
Myristic, palmitic, stearic
86
Which type of casein prevents milk from coagulating?
Kappa
87
How many carbohydrates per cup of milk?
12g
88
What turns lactose to lactic acid? What does it do?
Bacteria
| Gives flavour to cheese, yogurt, sour cream
89
Define lactose intolerance.
- A condition in which a person is unable to
digest lactose
- Insufficient quantities of lactase brush
border enzyme
- Lactose won't be digested, bacterial fermentation, by-products cause loose stool, bloating, flatulence and abdominal pain
90
Which protein is the antigen that the body reacts to in milk allergies?
B-lactoglobulin
91
Why is milk fortified with vitamin A?
Vitamin A naturally found and is a fat soluble vitamin
| o When fat content is reduced – vitamin A is lost
92
How does industry know if milk is properly pasteurized
Measure alkaline phosphatase
93
Milk is graded according to what?
Its bacteria count
| Highest grade = lowest bacteria count
94
Which cheese classifications are the most common?
Processing method, milk source, moisture content
95
Name 5 milk sources.
Cow, goat, camel, horse, water buffalo
96
How much protein, fat, cholesterol does 1 ounce of cheese provide?
Protein: 7g
Fat: 9g
Cholesterol: 0-40 mg
97
What minerals are found in cheese?
Calcium, phosphorus, zinc
98
Name the 5 steps to cheese production.
1. Milk selection
2. Coagulation
3. Curd Treatment
4. Curing
5. Ripening
99
Name the 5 types of curd treatment.
```
o Cutting
o Heating
o Salting
o Knitting
o Pressing
```
100
Which method of coagulation will result in the higher calcium content?
Enzyme, bcos calcium is lost with whey in coagulation with acid
101
Name some properties of cheese preparation.
- Shredability
- Meltability
- Oiling Off
- Blistering
- Browning
- Stretchability
102
What does blistering depend on?
Aged cheese =large blisters
Unaged cheese =
numerous small
blisters
103
What does browning depend on?
Excess sugars, amino acids, or lactose =
| more browning
104
What does stretchability depend on?
```
- High levels of
calcium phosphate =
tougher/grainy
texture
- Protein breakdown
in aging = soft
texture
```
105
What does meltability depend on?
Higher
fat/moisture
content = higher
meltability
106
What is the moisture content of fresh cheese? Give examples.
> 80% (cottage, ricotta)
107
What is the moisture content of soft cheese? Give examples.
50-75% (brie, camembert)
108
What is the moisture content of semi-hard cheese? Give examples.
40-50% (gouda)
109
What is the moisture content of hard cheese? Give examples.
30-40% (cheddar, swiss)
110
What is the moisture content of very hard cheese? Give examples.
30% (parmesan, romano)
111
What is cutting?
increases surface area then strained. Low moisture varieties
| Produces the smallest type of curd
112
What is knitting?
curds are melted into a solid mass
113
What % of the egg is the yolk, albumen
Yolk: 33%
Albumen: 58%
Egg shell: 12%
114
Define the macronutrient characteristics in an egg.
How many grams of protein from egg white and egg yolk?
What percentage of fat is monounsaturated and saturated?
How much cholesterol?
- 7 grams of protein (4 from white, 3 from yolk)
- Fat: 47% monounsaturated, 37% saturated
- Cholesterol: 213 mg in one large egg
115
Why does egg white cook faster?
Ovalbumin (54% of egg white) denatures easy
116
What is the protein in the egg yolk that prevents us from absorbing iron?
Phosvitin and conalbumin
117
Why do you have to be careful when eating raw egg whites?
Avidin binds to biotin, so you might miss out on biotin
