last minute memorisation

Question 1

explain lipid oxidation, and outline each of the types

Question 2

explain diabetes, and how DF can positively impact it

Question 3

explain Maillard reactions

Question 4

explain Caramelisation

Question 5

explain enzymatic browning

Question 5

how does carbon chain length impact fatty acid melting temp

Answer 5

increase length, raise melting temp

Question 6

what impacts a fatty acid’s melting temp

Answer 6

unsaturation (higher=lower melting temp), chain length, trans vs cis (trans is stable, therefore higher temp)

Question 7

how do they increase fatty acid melting temp? explain this process.

Answer 7

hydrogenation inserts protons into double bonds of MUFAs and PUFAs, saturating them, increasing melting temp, but also f not completely saturated after hydrogenation, the high temp and pressure makes them trans, which is very unhealthy.

Question 8

Explain the contribution of cocoa fats to chocolate quality in terms of the different stacking of TPG and their general properties?

Answer 8

Cocoa butter can occur in six different polymorphic states with melting points ranging from 17.3℃ to 36.4℃. Special skill of the chocolate-maker lies in ensuring that the fat is in a particular Beta-3 type that has a sharp melting at 33.8℃.