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Food Fundamentals 2 > Lab 2 > Flashcards

Lab 2 Flashcards

1
Q

Name some products from soybeans

A

Soy milk, soy flour, tofu, tempeh, miso, natty, soya sauce, TVP, coffee substitutes

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2
Q

How are soy beverages extracted? What accounts for their bitter taste?

A

Extracted from ground soybeans, or made from soy flour that is not defatted.
Bitter taste prom enzyme lipoxygenase - activated when the bean is ground.

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3
Q

How is lipoxygenase degraded? Homemade versions?

A

Grinder in hot water, preventing bitter taste.

Homemade versions must be boiled for 20 minutes to destroy trypsin inhibitor.

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4
Q

How does soy milk compare to cows milk?

A

Soy milk contains only 25% of calcium and no B12 compared to cows milk.

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5
Q

Is soy milk enriched?

A

Yes, but must read label.

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6
Q

What is often added to soy milk?

A

Calcium
B12
Vitamins A & D

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7
Q

Soy milk is an appropriate substitute for ____ since it does not contain the ___ sugar

A

lactose intolerant

does not contain lactose sugar

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8
Q

What is tofu?

A

Originates from japan, “soy cheese” or “curdled soy beverage”.

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9
Q

How is tofu made?

A

1) Soybeans are soaked, ground into a sandy paste and boiled in water.
2) Liquid is drained, magnesium or calcium coagulant salt is added to induce formation of curds.
3) Liquid is drained for a second time, and curds remaining behind are pressed into a solid block

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10
Q

How should opened tofu be stored?

A

Kept refrigerated in water and changed daily.

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11
Q

what is tempeh?

A

Fermented bean cake originated from Indonesia.

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12
Q

What can tempeh be made out of?

A

Soybeans, legumes or other grains

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13
Q

What is the fermenting agent of tempeh?

A

A fungus called Rhizomes Oligosporus

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14
Q

Why does tempeh contain a significant amount of B12? Is it bioavailable?

A

Due to the fermentation process, but is INACTIVE

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15
Q

Temped MUST be ___

A

Heated

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16
Q

What is another name for miso?

A

Soy paste

17
Q

What is miso/soy paste?

A

A salty condiment of light yellow to dark brown colour made from cooked soybeans blended with rice or barley.The mixture is then fermented

18
Q

What is grown on rice/barley that miso is made with?

A

Aspergillis orizae

19
Q

What two products does aspergillis oryzae ferment?

A

Miso paste

Soya Sauce

20
Q

What are isoflavones found in? What is the best source?

A

Found in small amounts of legumes, grains and vegetables. Soybeans are the highest.

21
Q

What is he average dietary isoflavone intake in Japan, Chine and other Asian countries? How does it compare to western countries?

A

25-50 mg / day

Much lower than western countries

22
Q

What is the average isoflavone intake in western countries? the western health conscious population

A

1 mg / day

19.4 mg / day

23
Q

What population should limit their isoflavone consumption to 1-2 servings / week?

A

Women at high risk for breast cancer

24
Q

What is the Approximate Isoflavone Content? (AIC)

A

mg / 100 g of edible portion

25
Q

What is the AIC of tempeh?

A

60

26
Q

What is the AIC of soy milk?

A

10

27
Q

What is the AIC of tofu?

A

20-30

28
Q

What food has the highest AIC?

A

Soy nuts :150

Soy flour 160

29
Q

What is the AIC of miso?

A

40

30
Q

What soy foods have an AIC of 0?

A

Soybean oil and soya sauce.

31
Q

What is edamame?

A

soybean, harvested at peace of ripening before it reached hardening time.

32
Q

How does edamame grow/

A

In clusters on bushy branches

33
Q

How is TVP made?

A

Made from protein extracted from plant foods such as soybeans, wheat, sunflower, alfalfa

34
Q

TVP is manufactured as a ___

A

Meat Analogue

35
Q

What is TVP added to commercially?

A

Cereal products, pastries, breads and meat products.

36
Q

what are eggs?

A

Protein rich food source that contribute textural properties to baked goods and other recipes

37
Q

How can eggs be replaced in casseroles and meatloaves?

A

Tomato paste, arrowroot/potato/corn starch/oats/potatoes/tofu/potato flakes
blend with flour in a 3:1 ratio

38
Q

How can eggs be replies in scrambled eggs, egg salad sandwiches etc?

A

Use tofu, add turmeric

Food Fundamentals 2 (26 decks)

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