From Exam Flashcards
Which element is NOT a micro-mineral: Zinc, Copper, Iodine, Bromine, or Fluorine?
Bromine
Order from least to most sweet: Dextrose, Galactose, Maltose, Fructose, Sucrose, Sucralose.
Dextrose < Galactose < Maltose < Fructose < Sucrose < Sucralose
Name two uses of pectin in food processing.
Thickening/gelation of fruit pulp, and stabilization of ice cream.
What compound prevents yeast spoilage in wine?
Dimethyldicarbonate (DMDC)
Name two antioxidant vitamins and the one used in margarine.
Vitamin C and Vitamin E; Vitamin E is used because it is lipid-soluble.
Name a trace mineral and a way it may enter the food supply.
Manganese; introduced through industrial pollution or overuse of agro-chemicals.
What are flavonoids, and name three subclasses.
Plant phytochemicals; subclasses: flavonols, isoflavones, anthocyanidins.
State two structural similarities between Vitamin A and α-tocotrienol (Vitamin E).
Both have a 6-membered ring structure and a long hydrocarbon chain.
Why does milk alleviate the burning sensation from chili peppers?
Milk dissolves capsaicin due to its fat/protein content, unlike water.
Name two uses of citric acid in food products.
Metal chelation and sour flavoring.
Identify functional additives from this list: EDTA, sulfur dioxide, malathion, sodium benzoate.
EDTA, sulfur dioxide, and sodium benzoate.
What is the role of pectin in jelly beans?
It provides thickening and gelation.
Differentiate foaming capacity and foaming stability.
Capacity: amount of foam formed; Stability: foam’s ability to maintain structure over time.
Why is solid CO₂ called ‘dry ice’?
It sublimates directly from solid to gas at 1 atm without a liquid phase.
What is supercritical CO₂ and a common food use?
CO₂ above its critical point; used for decaffeinating coffee.
How does bound water differ from free water?
Bound water has no solvent capability and is not easily frozen.
Name two preservatives allowed in fruit juices.
Sulfur dioxide and benzoic acid.
What pigment is responsible for wine’s red color?
Delphinidin-3-glucoside (an anthocyanin called Myrtillin).
What compounds give color to carrots and tomatoes?
Carrots: carotenoids (beta-carotene); Tomatoes: lycopene.
Name two flavor sources in beer.
Roasted grains (Maillard flavors), and hops (bitter flavor).
Does water activity apply to frozen foods?
No, frozen foods use the concept of glass transition temperature (Tg).
How is CO₂ extraction used in foods?
For decaffeinating coffee and extracting bitter compounds from hops.
What compound gives meat its red color?
Myoglobin.
Outline the main steps in cheese-making.
Curdling casein, separating whey, cutting curd, and maturation.
What gives some fish and shellfish their pink color?
Astaxanthin, a keto-carotenoid with conjugated isoprene units.
What is the role of cobalt sulfate in beer?
It stabilizes foam.
How can water content in plant foods be made available?
By homogenizing, such as making a smoothie.
What ingredient is added to cocoa to make chocolate confectionery?
Sugar.
Which is sweeter, sucrose or sucralose?
Sucralose.
Why are solid fats more opaque than liquid oils?
Solid fats scatter light due to fat crystals.
