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NUFS 100 > Lecture 2: Food Chemistry > Flashcards

Lecture 2: Food Chemistry Flashcards

1
Q

What is a Proxumate Analysis of food?

A

The chemical constituents in food.

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2
Q

True or False:

Food Products are mostly made up from biological origin.

A

True.

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3
Q

What is food?

A

Food is a chemical mixture of carbohydrates, protiens, water, fats and miscellanenous atoms

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4
Q

What are the some of the most common elements found in food?

A

C
H
N
O

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5
Q

What are the five major categories of distinctly different chemical compounds described in food composition (Proximate composition)

A
  • lipids
  • Carbohydrates
  • Proteins
  • Water
  • Minerals/Ash
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6
Q

What is the unit used to express Proximate composition.

A

% of whole.

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7
Q

What is important about Proximate composition?

A
  • It helps us know the storage or shelf life if a food item
  • conform to legal definitions of foods
  • Directs processing parameters
  • Determine energy value of foods
    (Caloric content)
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8
Q

Why do use a “dry-weight basis”

A

This is due to the fact that water has no nutritional value, they take it out to only look at the primary components.

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9
Q

Once you take out the mostuire, what will happen to the weight of the rest of the percentages?

A

They will increase.

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10
Q

What are Carbohydrates?

A

Hydrates of Carbon

Acting as the main energy source of energy for animals and humans.

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11
Q

How do you classify Carbohydrates?

A

Classified according to the number and type of molecules contained

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12
Q

What are Monosacchrides?

A

Pentoses (5C) and Hexoses (6C)

  • Glucose, Fructose, Glactose.
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13
Q

What are Disaccharides?

A

Two monosaccharides linked

  • Sucrose
  • Lactose
  • Maltose
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14
Q

What are the two components of Sucrose?

A

Glucose + Fructose

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15
Q

What are the two components of lactose?

A

Glucose + Galactose

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16
Q

What are the two components of Maltose?

A

Glucose + Glucose

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17
Q

What is the function of Sugar in foods?

A
  • Provides Sweetness & enhances flavor
  • Crystallization leads to characteristic products
  • provides body and mouth feel (Viscosity)
  • Attracts and holds water (Hygroscopic)
  • Preservation effect at high levels
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18
Q

What is the process of Caramelization?

A

Sugar decomposition at high temperatures creates brown polymers

19
Q

What is the Maillard reaction?

A

Reducing sugar & A.A react with heat.

Creates brown pigment Polymers.

20
Q

What are Oligosaccharides?

A

A combination of more than two disaccharides

21
Q

What are Polysaccharides?

A

A large chain of oligosaccharides such as starch, cellulose, pectin, some hydrocolloids.

22
Q

What are the 6 main reasons why you would add complex carboydrates are added to food?

A
  • Increase dietary fiber content (nutrition)
  • Thickens food
  • form gels
  • Bind water
  • Stabilize proteins
  • Serve as Prebiotics
23
Q

What is Starch?

A

A polysaccharide with Long chains of glucose units linked together (500 to >100,000)

24
Q

What is Amylose?

A

A Starch with linear chains (Gel formation)

25
Q

What is Amylopectin?

A

A Starch with branched chains (viscosity)

26
Q

True or false:

Starch is involved in Gelatinization and retrigradation

A

True

27
Q

What is Cellulose?

A
  • Major Component of plant cell walls
  • It is a Polysaccharide
  • Long chains of Glucose molecules linked together with 1-4 linkages
28
Q

What is Pectin?

A
  • Functions as an intercellular cement and provides texture o fruits and tubers.
29
Q

What are Gums?

A

Agar

30
Q

True or false:

  • Carbohydrates cannot be digested by humans, and are only used as dietary fibers
A

True.

31
Q

What is high fructose Corn Syrup?

A

Derived from corn starch

  • Varies fructose contents are used by the food industry (soft drinks, pasta sause)
32
Q

What is another name for High Fructose Corn Syrup?

A

Glucose-Fructose

33
Q

What are the Building blocks of Proteins?

A

Amino Acids

34
Q

How many Amino Acids are there?

A

There are 20 different ones.

35
Q

What is it called when you break down proteins?

A

Hydrolyzation

36
Q

What are the major things that change the properties of Proteins in foods

A
  • pH
  • Heat

Just small changes in there two things can cause MAJOR and dramatic changes in the protein molecules.

37
Q

What are the four types of structures in proteins?

A
  • Primary
  • Secondary
  • Tertiary
  • Quaternary
38
Q

What are the functions of proteins in food?

A
  • Emulsifiers and foaming agents: Amphiphilic properties (polar and non-polar)
39
Q

What is a Protein Emulsifier?

A

Egg yolk protiens & casein in milk

40
Q

What is a protien foaming agents?

A

Egg whites

41
Q

What is the function of Texture with proteins in food?

A
  • thickening agents
  • binding agents
  • gelling agents
42
Q

What is the flavor additive of proteins?

A
  • Specific amino acids can contribute to food flavor.
43
Q

What is the isoelectric point?

A

The pH at which there is not net change on proteins

44
Q

What happens to proteins when they are isoelectric point?

A

Proteins percipiate at their isoelectric point.

NUFS 100 (10 decks)

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