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Food funds lab > LAB 4 > Flashcards

LAB 4 Flashcards

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1
Q

name 11 types of legumes

A
  • adzuki beans
  • anasaki beans
  • black beans
  • black-eyed peas
  • chickpeas
  • edamame
  • fava beans
  • lentils
  • lima beans
  • red kidney beans
  • soy nuts
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2
Q

seeds contain an embryonic plant together with a food supply to fuel ____ and ___

A

germination and early growth

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3
Q

what does the outer layer of the seed do?

A

it insulates the embryo from the soil and protects it from physical damage and attack by microbes or animals

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4
Q

what are the three broad groups of seeds?

A
  • grains (cereals)
  • legumes
  • nuts and oil-rich seeds
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5
Q

what is the most durable and concentrated food in our diet?

A

seeds

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6
Q

legumes are excellent sources of ____ and are important in vegetarian diets. they are also an excellent source of: (10) and are low in ___

A
  • protein ;
  • folate ; calcium ; phosphorus ; potassium ; iron ; magnesium ; zinc ; thiamine ; copper ; fibre
  • fat
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7
Q

what are legumes?

A

they are the seeds from pod vegetables or beans

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8
Q

how do we refer to fry legumes?

A

pulses

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9
Q

why is folate important?

A

important in pregnancy to prevent neural tube defects such as spina bifida

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10
Q

what kind of fat do legumes have?

A

unsaturated fat

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11
Q

what are legumes a good choice for?

A

good choice for hypercholesterolemia and weight loss

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12
Q

characteristics of soybeans (2)

A
  • higher in protein and fat

- contain phytoestrogens

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13
Q

what legume has the highest amount of fat?

A

peanuts

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14
Q

what is the difference between legumes and nuts and seeds? (2)

A
  • nuts and seeds are higher in fat -> more calories

- nuts and seeds are high in vit. E and folic acid

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15
Q

why is mineral bioavailability (iron) reduced? how do you enhance absorption? what decreases absorption?

A

due to binding to fibre or phytates

  • > enhance absorption by combining with vit. C rich foods
  • > absorption is decreased when consuming with tannins (tea)
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16
Q

how do you reduce phytate activity? (5)

A
  • roasting nuts,
  • leavening bread made from whole grains,
  • soaking beans before cooking
  • fermenting foods (miso from soybeans)
  • sprouting of grains, seeds, beans
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17
Q

all plant foods contain at least some of every essential AA. legumes are lower in ___ and most other plant foods are lower in ____.

A

methionine ; lysine

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18
Q

plant proteins are of ___ quality than animal proteins. why?

A

lower quality because they lack a sufficient quantity and the proper ratio of one or more essential AA

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19
Q

what do we cal the AA present in the least quantity in a protein?

A

the limiting AA

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20
Q

how do you improve plant quality?

A

if the limiting AA is supplied either as an additive, by consuming another plant protein that has the AA in abundance, or by consuming call quantity of higher quality animal protein such as meat fish milk, with it

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21
Q

legumes are limited in (2)
nuts are limited in (3)
grains are limited in (3)
seeds are limited in (2)

A
  • legumes: tryptophan and methionine
  • nuts: lysine, methionine, tryptophan
  • grains: lysine, threonine, tryptophan
  • seeds: lysine and methionine
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22
Q

sprouting beans and seeds increase ____, especially ___

A

vitamin content especially vitamin C

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23
Q

what are the popular sprouts made of?

A

mung beans and alfalfa seeds

24
Q

raw sprints can be contaminated by

A

salmonella and E. coli

25
Q

why do you rinse while sprouting?

A

it prevents mold growth

26
Q

how do you store dried legumes?

A

airtight container in a cool dry place

27
Q

how do you store cooked legumes?

A

refrigerated for 3 days in their cooking liquid or frozen, drained, for up to 3 months

28
Q

nuts and seeds are susceptible to ____ because of their _____. therefore, where should the be stored?

A

rancidity due to their high fat content

stored in a dark cool place for a limited time or in the freezer

29
Q

what are the two methods of soaking? explain

A
  • the long-soak or overnight method: legumes are soaked in three times more water than their volume
  • the quick-soak method: legumes are placed in three times their volume of water, brought to a boil, simmered for 2min, then left to soak for an hour
30
Q

what are the two legumes that don’t need soaking, and why?

A

split peas and lentils because they are small

31
Q

why should legumes be cooked?

A

to inactivate a trypsin inhibitor which reduces protein absorption

32
Q

what is flatulence due to?

A

due to fermentation of the indigestible sugars (oligosaccharides) by bacteria in the lower intestines

33
Q

how can flatulence be reduced?

A

by changing soaking and cooking water frequently

34
Q

what are the consequences of adding baking soda (alkaline environment) to the water?

A
  • increase the speed of rehydration of dried legumes
  • make legumes mushy
  • destroys THIAMINE
35
Q

what does adding sugared acid to the legumes do?

A
  • causes legumes to remain hard longer -> shouldn’t be added until the end of cooking
36
Q

___ can help soften the skin of legumes with tougher skin

A

salt

37
Q

as the beans soak in salted water, what happens in the skin of the legumes?

A

sodium ions replace some of the calcium and magnesium ions in the skin. Because sodium ions are more weakly charged than calcium and magnesium ions, they allow more water to penetrate into the skins -> softer texture

38
Q

what are some products of soybean?

A 
soy beverages
soy flour
tofu
tempeh
miso 
nato
soy and soya sauce 
textured vegetable protein 
coffee substitutes
39
Q

how are soy beverages made?

A

extracted from ground soybeans or made from soy flour that is not de-fatted

40
Q

why do homemade soy beverages have a bitter taste? how Can it be prevented? why does it need to be boiled for 20min?

A

because there’s an enzyme: lipoxygenase which is activated when the bean is ground

  • > prevented by grounding the beans in hot water as it denatures the enzyme
  • > boiled to destroy the trypsin inhibitor
41
Q

what are some characteristics of soy beverages?

A

they naturally contain only 25% of calcium in cow’s milk and lack vit B12.
-> enriched
vit A and D are added to amounts similar to that in cow’s milk
DONT contain lactose -> milk-substitutes

42
Q

what is tofu?

A

curdled soy beverage from china
bland flavour
readily absorbs flavours of herbs and spices -> stir fry, soups

43
Q

how do you make tofu?

A

soybeans are soaked, ground into sandy paste, boiled in water
liquid is drained, coagulant salt (magnesium or calcium salt) or acidic ingredient is used to induce formation of curds
liquid is drained off and the curd is pressed into a block

44
Q

how do you store tofu when it’s open?

A

refrigerated in water and changed daily

45
Q

what is tempeh? what does it contain?

A
  • Indonesian origin, made from soybeans or a mixture of soy and other grains that have been cultured and allowed to ferment
  • contains significant amounts of vitamin B12 bc of fermentation process -> mostly in inactive form
46
Q

what is the fermenting agent in tempeh forming?

A

fungus called Rhizopus oligoporus

47
Q

tempeh must be ____

A

heated

48
Q

what is miso or soy paste?

A

a salty condiment of light yellow to dark brown colour made from cooked soybeans blended with rice or barley on which aspergillis oryzae has been grown. the mixture is then fermented

49
Q

what grows of miso/soy paste? what else can it be used for?

A

aspergillis oryzae

also used for the making of soya sauce

50
Q

what is the most concentrated source of isoflavones in human diet?

A

soybeans

51
Q

what are the different isoflavone contents of tempeh? soy beverage? tofu? soy nuts? soy flour? miso? soybean oil? soya sauce?

A
  • tempeh: 60 mg/100g
  • soy beverage: 10
  • tofu: 20-30
  • soy nuts: 150
  • soy flour: 160
  • miso: 40
  • soybean oil: 0
  • soya sauce: 0
52
Q

edamame is commonly known as a ___ and is used as a major source of ___

A

soybean -> protein

53
Q

what is the main concern in vegan diets?

A

obtaining adequate amounts of vitamin B12

54
Q

what is a good source of vit B12?

A

inactive, nutritional yeast

55
Q

what is textured vegetable protein?

A

low-cost product made from protein extracted from plants such as soybeans, wheat, sunflower, alfalfa

56
Q

what is TVP used for?

A

substitue or extender for meat and meat products

57
Q

what can an egg be replaced by?

A
  • tofu, potato starch, cornstarch, oats, bread crumbs, mashed potato -> in casseroles
  • flax seeds, silken tofu or soy yogurt, ener-g egg replacer, bean flour, corn starch, bananas, starch and gum, baking powder/soda -> baking

Food funds lab (8 decks)

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