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FN 2232 > Lecture 19 > Flashcards

Lecture 19 Flashcards

1
Q

What the general nutritional value that beverages have?

A

Depends on beverage
○ Generally adds liquid cals
○ Ca in milk
○ Flavanols in coffee tea and cocoa

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2
Q

What are the 3 ways to treat water?

A

Distillation
-Heated to steam and then condensed leaving behind minerals and other impurities

Reverse osmosis
-froced through membranes to remove impurities

Ozonation
-ozone gas used for disinfection instead of chlorine

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3
Q

What are the 2 most common treatments to remove salt water?

A

Reverse osmosis

Distillation

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4
Q

What is the basis for most beverages?

A

water

  • hydrating
  • cal free
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5
Q

Why is water treated?

A

Is important for taste and health

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6
Q

What is water used for in the body?

A

Lubricating joint
protecting spinal cord, hydration and removal of waste from body
body temp

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7
Q

Why is carbonated drinks safe?

A

Protect against bacterial spoilage during storage

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8
Q

What is the difference between seltzer, club soda tonic water and sparkling water?

A

Carbonated water= seltzer but can be sold with sweetener

Club soda= carbonated water with sodium carbonate and potassium carbonate

Tonic water: flavoured with quinine (used to treat malaria) and has sugar

Sparkling: carbonated water

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9
Q

How can a beverage be functional?

A

Some potential functional (health) benefit beyond basic needs

  • electrolyte
  • vitamin
  • antioxidants
  • Ca
  • Energy
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10
Q

What is a TMA and how does it work?

A

Temporary marketing authorization

-Canadian regulations limit what can be put in a beverage or food may need a TMA if not permitted in the FDR

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11
Q

What is the benefit off electrolyte or isotonic beverages?

A

Prevent dehydraition and quick energy source
Same osmotic pressure as human blood for rapid absorption
K Na Mg
Meant for high performance , vigorous activity

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12
Q

How many carbs to functional beverages have?

A

6-8%

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13
Q

What is the purpose of energy drinks?

A

Increase mental awareness and concentration

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14
Q

What are the consequences of drinking energy drinks?

A

High heart rate
high BP
tremors
can risk dehydration if you are exercising

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15
Q

What nutrients do energy drinks have?

A 
Caffeine 200-400ppm caffeine
-180mg/serving
B vitamins
Ginseng 
Guarana
Ribose
Carnitine
Taurine
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16
Q

What things are you not allowed to add to energy drinks?

A

Cannot add folic acid or vitamin A but various vitamins minerals amino acids at specified levels in accordance with TMA

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17
Q

What % of juice does it have to be to be considered juice?

A

100%

-anything less is a drink, labeled cocktails

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18
Q

What do some drinks have added to them?

A

Add flavour, gums for body/mouthfeel
Pasteurization and aseptic and HPP
Reduce pH for flavour and preservation

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19
Q

How do you make wine?

A

Controlled yeast fermentation

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20
Q

What gives wines different flavours?

A 
Terroir (where grapes are grown)
Temperature
Rain/sun
Pests
Disease
Yeast used
Fermentation process
Skin on/off and for how long
Stainless steel vs oak cask/aging
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21
Q

How is white wine made?

A

White wine not made from green grapes, just less grape skin has come into contact with it

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22
Q

What is the alcohol content of wine?

A

10-14%

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23
Q

What produces the alcohol in wine?

A

• Yeast acts on sugar and produce alcohol and carbon dioxide

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24
Q

Whats the difference between white red and rose?

A

White wine will have skins removed
Red will remain with skins on
Rose will have a shorter time with the skins

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25
Q

When are the grapes harvested?

A

Grapes harvested at optimum time of sweetness and are crushed

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26
Q

When does fermentation begin?

A

Begins in tanks with natural occurring yeast or added

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27
Q

What are lees?

A

Yeast and other solids are left to settle out of the liquid

-this and other unwanted substances can be further removed by fining typically with diatomaceous earth

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28
Q

Can you have a second fermentation of wine?

A

Yes
-typically for sparkling wine

When some yeast cells are left and a bit of the grape must/food is added to the bottles. Helps trap CO2

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29
Q

Whats malolactic fermentation?

A

Employs lactic acid bacteria that converts magic and acid naturally present from grapes into lactic acid which gives a rounder fuller creamy buttery profile from byproduct of dactyl; this can be prevented when making a more mineral fruity floral wine

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30
Q

Where does aging occur?

A

Aging can occur in stainless steel (sharper, cleaner taste) or in oak casks which can add some extra flavours depending on the type of wood used and how it was prepared as well as it is fresh new oak or reused

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31
Q

What doe swine naturally contain?

A

Sulphides

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32
Q

What is a birx?

A

Brix measures the solid/sugar content in the solution

○ Can see how much sugar is availale for yeast use

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33
Q

Why is wine aged?

A

Helps develop flavours and aromas

-red longer than white

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34
Q

How is beer made?

A

Industrial microbiology of yeast fermentation

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35
Q

What ingredients are used for beer?

A 
Water
Hops
Rye
Corn
Rice
Oats
Malted barley
-steeped until germinates
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36
Q

What is kilning?

A

Malt is heated and dried

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37
Q

Whats happens to dried malt?

A

Is cracked and hot water added steeping the malt called mashing
-resulting in the wort

38
Q

Whats lautering?

A

Separating wort from spent grains

39
Q

What is added to wort to start the fermentation?

A

Yeast is added to work to begin fermentation

40
Q

Are bottles and kegs pasteurized?

A

Bottles are but kegs are not and must be refrigerated to protect flavour and slow yeast activity

41
Q

Whats the difference between larger and ale?

A

Ale: brewed with top fermenting yeast, and operates at warmer temp

Lager: brewed using bottom fermente yeast and at colerd temp

42
Q

What is brewing of the beer?

A

Brewing is the boiling of the wort to which the hops have been added
-After brewing the hops are cooled and then strained

43
Q

Whats the most common type of coffee?

A

Arabic

-then robusta

44
Q

What affects coffee taste?

A

Terroir

45
Q

What is the fruit covering the bean?

A

Cascara

46
Q

What are the 2 methods for drying coffee?

A

Dry method: left in sun to dry and then removed
-can result in a lesser quality coffee

Wet method: Removed and left to ferment

47
Q

what is a by-products of roasting coffee beans?

A

Acrylamide

  • dark roast has less acrylamide because its destroyed with continued roasting
  • levels also decrease the longer its stored
48
Q

What is the purpose of roasting coffee?

A

Gives door and taste
Needs to be at precise control of time and temp
Moisture loss, CO2 produced, sugar decomposed

49
Q

Which kind of coffee have more caffeine?

A

Light roasted will have more caffeine by volume (denser)

50
Q

What are the different kinds of roasts?

A 
Light
Medium
Dark
Italian 
French
51
Q

What adds acidity in the coffee?

A

Organic acids:

  • acetic
  • pyruvic
  • maltic
  • citric
  • tartaric
52
Q

What do volatile substances do to coffee?

A

Contributes to aroma with sulfur and phenolic compounds being the main contributors
-delicate balance of temp and time

53
Q

What contributes to the bitter part of coffee?

A

Polyphenols and caffeine released by heat

54
Q

What is the half life of caffeine?

A

5hours on average

55
Q

What does caffeine do to the body?

A

Milk stimulant of CNS

  • can be addicted
  • half life different for individuals
56
Q

How are the compounds in coffee lost?

A

• Many of the compounds in coffee are lost during heating
-Extending heating period at high temp has a negative effect on aroma and flavour, get same results if you roast at lower temps for a long period of time

57
Q

How do you make decaf?

A

Soaking beens in the solvency which remove the caffeine

58
Q

What are the 4 methods of decaffeination?

A

Direct: Soaking beans in the solvent

Indirect: Caffeine water is treated with solvent

Swiss water process: beans soaked in hot water dissolves caffeine and passed through activated charcoal which only captures caffeine molecules

Supercritical CO2 process: CO2 liquid forced into water soaked beans under pressure and selectively draws out the caffeine relieving pressure turns CO2 back to gas and only caffeine remains (liquid and gas state)

59
Q

What is instant coffee?

A

Dehydrating strong brewed coffee, typically freeze drying or agglomeration

60
Q

What is the difference between freeze drying and agglomeration?

A

Freeze dry: Coffee is frozen and then dried by vaporization in the vacuum and reconstitted by added boiling water

Agglomeration: Concentrate passes thorugh drying air funnel

61
Q

What are the 3 ways to make coffee?

A

Drip
• Water filters to lowr compartment, extracts less of bitter substances

French press
• Coarse grind best, more flavourful, serve right away

Percolator
• Water is forced upward through a tube into coffee compartment and water filters through coffee several times

62
Q

What temp should water be to extract desirable amounts of substances from coffee?

A

Temp should be 85C to extract desireable amount of the substances
-higher than 95 impacts colour flaovur and aroma

63
Q

What is the most consumed beverage?

A

Water and then tea

64
Q

Where does tea come from?

A

Camellia sinensis bush

-larger whole leaves prized

65
Q

What is withering?

A

Tea picked and left to dry which decreases moisture by 50%

  • develops free AAs
  • increases caffeine availability
66
Q

What is thiamine and what does it promote?

A

Found in tea promotes relaxation

67
Q

What substances does tea contain?

A

Rich in polyphenols including catechins, theoflavins and thearubigins

68
Q

What is black tea?

A

Whithered or dried to remove moisture and rolled in machines to release enzymes and juices

  • fermented/oxidized in controlled temp and humidity
  • Chlorophyl breaks downed tannins released
  • leaves dried in oven
69
Q

What produced the bitter taste in tea?

A

tannins

70
Q

What is green tea?

A

Leaves withered and steamed, rolled dried and packed

  • flavour of teas dependent on terroir and species
  • More bitter has little aroma and flavour compared to black tea due to initial steaming process that destroys enzymes and proiduces flavour substances produced during the fermentaiton of black tea
71
Q

What is matcha tea?

A

High shade grown produces higher levels of chlorophyll and amino acids
Only youngest leaves picked and steamed slowly dried and ground very finely into powder by special granite grinders to reduce heat generation

72
Q

How is matcha prepared?

A

Whole ground leaves into fine powder and mixed with hot water
-whole leave consumed

73
Q

What is oolong tea?

A

Partially oxidized or fermented and then steamed or fired to inactivate enzymes

Minimal oxidation has floral notes and more oxidation produces a fruit or woody flavour

74
Q

What is white tea?

A

White buds or buds and first few leaves under buds

Only air dried (withered) limited heat treatment no rolling

Delicate flavour

Very little processing

75
Q

Is herbal tea considered tea?

A

Herbal teas aren’t technically considered a tea
• Have leaves of tore plants and not specifically from the tea plant
• They are caffeine free
• Dried plant materials from other sources
• Camomile: should avoid if pregnant

76
Q

What stimulant is in cocoa?

A

Theobromine

77
Q

Which has more antioxidants, tea, coffee or cocoa?

A

Cocoa has higher antioxidant per serving than wine or coffee/tea

78
Q

Where does 75% of cocoa come from?

A

Western Africa

-Ivory Coast

79
Q

when do we know when cacao beans are ready to be picked?

A

Ripen on tree until pods are golden-orange or red

80
Q

What are the health benefits of cocoa?

A

Polyphenols present

Cardiac and neurological health with cocoal and dark chocolate

81
Q

Why do we ferment and dry cocoa?

A

Removes pulp, forms flavour precursor, reduces bitterness, develops colour

Yeast, bacteria, fungi

Sun drying develops better chocolate flavour reducing bitterness astringency and acidity. gives better chocolate flavour

82
Q

How long is the fermentation process of cocoa??

A

Fermentation takes 5-7 days, and fruit pulp is digested as temp rises cocoa flavour develops

83
Q

Why do you roast cocoa?

A

develops flavour through Maillard browning

-105-150C 20-30mins

84
Q

What is winnowing?

A

Cracking cocoa beans to separate shells yielding nibs

85
Q

How do we get cocoa liquor?

A

grinding nibs generates heat, melting the fat creating chocolate mass/liquor

86
Q

What happens to the cocoa mass?

A

Pressed to remove cocoa butter, the dry cake remains and additional grinding makes cocoa powder

87
Q

Whats ducting?

A

Treating cocoa with alkali of pH 6-8.8
Bitterness decreases, dark brown/reddish colour
Increased solubility
Lower polyphenols

88
Q

What is the pH of natural cocoa?

A

5-6

89
Q

Does cocoa beverages contain starch?

A

Yes, 11%

-starch needs to be gelatinized to prevent cocoa from falling out of solution

90
Q

Why is cornstarch added to cocoa beverage?

A

Added in cooking process to add more body tot he beverage

91
Q

What do instant cocoa beverages contain?

A

Stabilizers and emulsifiers added to keep particles suspended

FN 2232 (20 decks)

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