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FOOD2000 > FOOD2000 > Flashcards

FOOD2000 Flashcards

1
Q

What are the Major grains?

A

rice, wheat, corn/maize, barley

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2
Q

What are the Minor grains?

A

oats, rye, buckwheat (actually a seed not a grain), sorghum, spelt, quinoa, teff

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3
Q

What is the structure of grains?

A

bran layer, endosperm and germ

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4
Q

What does the bran layer consist of?

A
  • outermost layer
  • cellulose
  • vitamins and minerals
    Includes Aleurone layer: rich in protein, phosphorus and thiamine
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5
Q

What does the endosperm layer consist of?

A
  • starch, protein but very little fibre and trace fats
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6
Q

What does the germ layer consist of?

A
  • rich in fat, minerals and protein
  • contains most of the riboflavin
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7
Q

What are Cereals?

A
  • Processed grains
  • 75-80% carbohydrate
  • Bran cereals: 10-26g/cup dietary fibre (DF)
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8
Q

What are examples of Viscous soluble Dietary Fibre?

A

pectins,
gums
beta-glucans
psyllium

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8
Q

What are examples of soluble Dietary Fibre?

A

fructans
polydextrose
arabinoxylan

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9
Q

What are examples of insoluble Dietary Fibre?

A

resistant starches
cellulose
hemicellulose
lignin

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10
Q

Dietary Fibre fermentability

A
  • the more processed it is, the more structure has been stripped away
  • After digestion, DF escapes digestion in the small intestine and enters the large intestine for fermentation
  • Becomes a source of nutrition for gut microbiome (organisms in gut)
  • When gut microbes are fed well, they produce short chain fatty acids which protect your gut and prevents colorectal cancer
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11
Q

Whole grain vs cereal products

A
  • Whole grain has bran and germ whereas whole meal has bran but no germ
  • Cereal products are grain products without the germ
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12
Q

What is Starch?

A
  • complex carbohydrate
  • serves as a storage form of energy
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13
Q

What is the structure of starch?

A

2 types of starch molecules, most starches are a mixture of both:
Amylase (A) and Amylopectin (B).

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14
Q

What is Amylase (A)?

A

linear helical structure, polysaccharide
gelling characteristics of cooked food and cooled starch mixtures.

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15
Q

What is Amylopectin (B)?

A

highly branched polysaccharide of glucose.
thickening properties, no gelling

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16
Q

How much of each starch is typically in wheat, rice and corn starches?
What about potato and tapioca starches?

A

Typically wheat, rice and corn starches are 16-24% amylose and 74-76% amylopectin
Potato and tapioca starches are lower in amylose content

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17
Q

Are Raw starch granules soluble in cold water?

A

insoluble in cold water
gradually settle at the bottom (non viscous suspension)

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18
Q

What is the texture of Cooked starch?

A

soft or cohesive

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19
Q

What is the effect of moist heat on starch?

A

swells, increase in dispersion and viscosity

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20
Q

What is gelatinisation?

A

gradually occurs over temperature change
After the maximum swelling, the granule bursts. If continued heating, thickness will decrease.

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21
Q

How does starch gel formation occur?

A

due to amylose undergoing retrogradation

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22
Q

What is retrogradation?

A

realigning of linear amylose chains by hydrogen bonding eg gravy in fridge gets thicker

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23
Q

What is the effect of dry heat on starch?

A
  • turns brown
  • flavour change
  • more soluble, reduced thickening
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24
Q

Properties of cooked starch:
- granules
- paste
- corn

A

Cooked starch granules: result in starch paste

Cooked starch paste: some form gels, some are non gelling

Corn starch forms gel, potato starch does not

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25
Q

What are the FIVE controlled conditions of Uniform starch cooking?

A

Heating temp
Heating Time
Stirring intensity
pH of mixture
Addition of other ingredients

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26
Q

How does Heating temperature and time affect starch cooking?

A
  • larger granules swell first at lower temperature than smaller sizes, thus no exact gelatinisation temperature
  • The more concentrated the mix, the higher the viscosity at lower temperatures due to larger number of granules that swell
  • swell at higher temperatures
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27
Q

How does Stirring intensity affect starch cooking?

A
  • accelerate gelatinisation
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28
Q

How does pH affect starch cooking?

A

decreased viscosity

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29
Q

How does Ingredient addition affect starch cooking?
- sugar
- fat and protein

A
  1. sugar: delays swelling and decreases thickness. Rises gelatinisation temperature.
  2. Fat and protein: coat the starch, delays swelling and hinders gelatinisation
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30
Q

What are Functional starch properties?

A
  • thickeners in sauces
  • Stabiliser
  • Moisture retainer
  • Gel forming agents
  • Binders
  • Fat substitutes: diet yogurt
  • Flavour carrier: can trap oils and fats
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31
Q

What are Classes of wheat?

A
  • hard, soft and durum
    durum: high gluten content
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32
Q

What are the grades of flour?

A
  • white flour
  • Straight grade
  • Patent flours
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33
Q

What is flour?

A
  • fine powder obtained by grinding and sifting cereal
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34
Q

What are the types of flour?

A
  • Hard Wheat; high protein, bread flours
  • Soft Wheat; less protein, pastry
  • Wheat flour; high starch, mostly gluten, binds ingredients together
  • Wholemeal flour; grinder whole grains of wheat, has bran, germ and endosperm
  • Strong or bread making flour; higher gluten content, blended flour
  • White flour; self raising (has chemical agents) and all purpose (hard and soft), only endosperm, is bleached
  • Pastry flour: weaker gluten quality
  • Cake flour; reduced gluten content, bleached with chlorine, Protein needed to make cake mixture eg egg
  • Enriched flour: white flour with vitamin B and iron\
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35
Q

What is Gluten?

A
  • insoluble proteins in wheat
  • Combined of glutanin and gliadin
  • Provides elasticity and strength
  • Can be extracted from dough
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36
Q

What are non wheat flours?

A
  • cornmeal; chief protein is zein, high in starch
  • oat flour; cereal products, cakes and cookies
  • Barley flour; minimal gluten forming proteins
  • Buckwheat flour; contains glutenous substances,
  • Rice flour; no gluten, used as thickener
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37
Q

What is rice?

A
  • short, medium and long grain
  • short: glutinous white rice, sticky
  • Medium: not as sticky, not as fluffy
  • long: fluffy, stay separated after cooking
  • Medium brown rice; more fibre and nutrients
38
Q

Steps in corn refining

A
  1. Corn is separated into its components
  2. Corn inspected & cleaned
  3. Steeping carried out in mildly acidic water (0.1% sulphuric acid) = prevents excessive bacterial growth & loosens gluten bonds within corn, thus releasing starch
  4. Corn coarsely ground to break germ loose from other components = mechanical + solvent extraction to remove oil from germ = oil refined/filtered into finished corn oil
  5. Fibre screened out
  6. Starch and gluten seperation
39
Q

What type of corn is used in corn refining?

A

Shelled corn used = been stripped from cob during harvesting

40
Q

What is a fruit?

A
  • fleshy/pulpy plant part commonly eaten as a dessert due to its sweetness
  • the ripened ovary of a plant
41
Q

What is a vegetable?

A
  • plant or plant part served raw or cooked, as part of a meal
42
Q

What is a vegetable-fruit?

A
  • fruit part of plant that is not sweet & usually served with meal, e.g. cucumbers, tomatoes, pumpkins
43
Q

What do the properties of fruit differ in?

A

botanical structure, chemical composition and climatic requirements

44
Q

What are the properties of vegetables?

A

according to plant parts which derived from = roots; tubers; stems; leaves; buds

45
Q

The composition of fruits and vegetables depends on?

A
  • botanical variety
  • cultivation practices
  • Weather
  • degree of maturity prior to harvest
  • condition of ripeness = continues after harvest & influenced by storage conditions
46
Q

What is the Structural composition of fruits and vegetables?

A
  • Parenchyma cell (plant cell) = structural unit of the edible portion of most fruits & veges have same fundamental structure
  • Vacuole
  • Chloroplasts & Mitochondria
  • Leucoplasts (colourless plastids)
  • Nucleus
  • Cell walls
47
Q

What is the vacuole?

A

composed of water with soluble substances

48
Q

What is the Chloroplasts & Mitochondria?

A

carry out energy conversion in the cell
chloroplasts = through photosynthesis,
mitochondria = through cellular respiration; contain fats, proteins & enzymes 


49
Q

What is the leucoplasts?

A

colourless plastids, store starch

50
Q

What is the nucleus?

A

in cytoplasm, controls reproduction & protein synthesis

51
Q

What is the cell wall?

A

consists of primary wall and secondary wall
primary walls of two cells joined together by a common layer
components are cellulose, hemicellulose & pectic substances (complex carbohydrates)

52
Q

What are the Four main tissue types is fruits and vegetables?

A
  • Dermal tissue (epidermis & endodermis)
  • Vascular tissue (xylem & phloem)
  • Supporting tissue
  • Storage tissue
53
Q

What is cell turgor?

A
  • rigidity of plant cells resulting from water
  • state of turgor depends on osmotic forces
  • plant cells have cell walls strong/elastic enough to withstand turgor pressure
  • responsible for plumpness, succulence, crispness of live fruits & veges
54
Q

What are some other cell constituents affecting texture?

A
  • Cellulose, Hemicellulose & Lignin
  • Pectic Substances
  • Starch
55
Q

what are the four major groups of pigments?

A

Chlorophylls
Carotenoids
Anthocyanins (included in the tannins)
Anthoxanthins (included in the tannins)

56
Q

Chlorophylls

A
  • in chloroplasts
  • role in photosynthetic production of carbohydrates
  • gives leaves and other plants bright green colour
  • oil-soluble
57
Q

Carotenoids

A
  • fat soluble
  • ranging in colour from yellow through orange to red
  • often occur along with chlorophylls in chloroplasts, but present in other chromoplasts
  • important carotenoids
    carotenes of carrots, corn, apricot, peach, citrus fruits; lycopene of tomato, watermelon, apricots
    xanthophyll of corn, peach, paprika
  • some serve as precursors for vitamin A
58
Q

Anthocyanins (included in the tannins)

A
  • belong to plant chemical group called flavonoids
  • water-soluble
  • include purple, blue & red pigments of grapes, berries, plums, eggplant, purple cabbage
  • are violet or blue in alkaline conditions; become red in acidic conditions
59
Q

Tannins

A
  • complex mixture of phenolic compounds
  • colourless unless reacted with metal ions
  • water-soluble tannins in grape & apple juices; tea & coffee brews
  • colour & clarity of tea influenced by hardness & pH of brewing water
  • possess astringency = influences flavour & contributes to body of tea, coffee, wine, apple cider…
  • Excessive astringency = puckery sensation in the mouth = produced when over brewing of tea
60
Q

Harvesting

A
  • collecting F & V at the specific time of peak quality in terms of colour, texture & flavour
  • Mechanical harvesting machines
  • continue to respire after harvest (take in oxygen & give off carbon dioxide)
61
Q

What is ripeness?

A

the optimum or peak condition of flavour, colour & texture

62
Q

What is maturity?

A

the condition of a F/V when it is picked

63
Q

What are the factors affecting ripening?

A
  • Temperature
  • Time
  • Added gasses
64
Q

What is a climacteric fruit?

A

fruits producing ethylene gas during ripening

65
Q

What is a non climacteric fruit?

A

fruits don’t produce ethylene (- don’t ripen after harvesting) & are ethylene sensitive

66
Q

What are some post harvest changes?

A
  • changes to carbohydrates, pectins and organic acids
  • post harvest changes cause a Quality decline in stored respiring F & V after harvesting = called senescence
67
Q

What are some important factors of post harvest?

A
  • Good humidity control
  • Good sanitation
  • Harvest at correct maturity stage
  • Temperature reduction & maintenance: reduces metabolic activity of produce and prevents spoilage microorganisms
68
Q

Commercial use of natural or synthetic chemicals

A
  • To maintain quality through prolonged storage life
  • Overcome effects of gases
  • Edible coatings = lipid-based waxes
  • Chemicals = chlorine-based solutions
  • Gases = nitric oxide
69
Q

Fruit/Veg processing

A
  • sorted into size by machine
  • Washed in continuously circulating water or under sprays of water
  • Mechanical peeling
  • moved to conveyer belts
70
Q

Frozen fruits

A
  • Often packed with dry sugar or syrup
  • Individually quick frozen (IQF) fruit with specialised packaging bags
71
Q

Fruit juices

A
  • Extraction
  • Clarification (clearing)
  • Deaeration (removal of air)
  • Pasteurisation/High-pressure processing (HPP)
  • Concentration
  • Essence add-back (flavours)
  • Canning or bottling
  • Freezing
72
Q

cold pressed fruit juices

A
  • a hydraulic press to extract juice from fruit
73
Q

Frozen vegetables

A
  • vegetables are boiled or slightly pre-cooked
  • ensures that frozen veges retain most of their natural appearance & flavour
  • No blanching = product would prematurely turn brown or oxidize before marketing
74
Q

Legume

A

any plant from the Fabaceae family, including its leaves, stems & pods

75
Q

Pulse

A

the edible seed from a legume plant

76
Q

Beans

A

just one type of pulse

77
Q

Pulses v grains

A
  • Pulses belong to the legume family & grains are in grass family
  • Pulses are dicotyledons & cereals are monocotyledons
  • We eat the endosperm of cereals & the modified leaves (cotyledons) of pulses 

78
Q

What are the six major pulses in Australia?

A
  • chickpea
  • faba or broad bean
  • field pea (green peas)
  • lentil
  • lupin
  • mung bean
79
Q

Pulses nutrition

A
  • inexpensive source of protein and good lipids
  • Contain vitamins and minerals
  • Good source of complex carbohydrates & dietary fibre (resistant starch)
  • Low in fat & high protein
  • Protein content (lysine) much higher than in a cereal grain = meat replacement
  • easy to digest
  • Proteins are mainly albumins & globulins
  • Albumins & globulins have lower bioavailability score than meat proteins
80
Q

Why do pulses vary in colour?

A

due to anthocyanins & carotenoids = antioxidant compounds

81
Q

Pulses: Albumin & Globulin Proteins

A
  • Globulins = salt soluble, open flexible structure
  • Albumins = water soluble, closed non flexible structure
  • Important functional property -> foaming
82
Q

Aquafaba

A
  • liquid remaining after boiling pulses
  • Foam used as a replacement in recipes where egg foams are an essential
    Chickpea foam
83
Q

What are the resistant starches in pulses?

A

Contain RS type 1 & RS type 3
- RS1 = due to cell wall matrix encapsulating the starch granules =difficult for digestive enzymes to penetrate and digest starch
- RS3 = occurs when pulses are cooked and cooled
Starch in cooled beans undergo retrogradation

84
Q

What is the general use of pulses?

A
  • fermented food; tofu, tempeh, soy sauce
  • flours; gluten free, GF pasta like pulse pasta
  • Imitation meat; binders
  • Infant formulas
85
Q

What are some products made from pulses?

A
  • Soy ice cream
86
Q

What are the types of soy fibre?

A
  • Okara; A pulp fibre by-product of soymilk, Has less protein than whole soybeans. Tastes similar to coconut
  • soy bran; Made from hulls. refined (fibrous material removed)
  • Soy isolate fibre; Protein isolated in a fibrous form.
87
Q

What is soybean?

A
  • an oil seed rather than a pulse
    Used in
  • Hydrolysed Vegetable Protein (HVP); Protein from soybeans. Broken down into amino acids by acid hydrolysis chemical process, enhances flavour
  • Lecithin; from soy bean oil, used as an emulsifier, promotes stabilisation and smoothes texture
  • meat analogous; Contain soy protein or tofu
  • Soy fibre; Three basic types: Okara, Soy bran and Soy isolate fibre. High-quality, inexpensive dietary fibre sources
  • Soy flour; Made from roasted soybeans ground into fine powder. Three kinds available:
Natural, Defatted , Lecithinated. Gives protein boost.
88
Q

Characteristics of pulses

A
  • Contain oligosaccharides belonging to the raffinose family which are not digested, as humans do not produce the enzyme to break apart these bonds.
  • enter the large intestine (LI)
where microorganisms producing α-GAL ferment these RFOs
  • Soaking beans reduces the RFOs by half & cooking reduces them further 

89
Q

Products from corn refining

A
  1. corn syrup
  2. corn oil
  3. ethanol
  4. corn starch
90
Q

Byproducts of corn refining

A
  1. dextrose
  2. organic acids
  3. amino acids
  4. Vitamins C and E
91
Q

What does the addition of water in cake batter do?

A
  1. moisture
  2. hydration of ingredients
  3. texture
  4. flavour
  5. activation of leavening agents
92
Q

When all the glutenin genes are missing from wheat?

A

the loaf volume is a bit smaller.

FOOD2000 (2 decks)

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