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FN 2232 > Lecture 6 > Flashcards

Lecture 6 Flashcards

1
Q

Why are salads a good thing?!

A

Provides opportunity to increase fruit and veg intake

Contain variety of vitamins and minerals

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2
Q

What are salad dressing made of ?

A

Usually contain an acid ingredient like vinagar, lemon, fruit juices
and
Thickener Agent
-xanthan gum, alginate, cellulose gum, locust bena gum, modified starch

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3
Q

What are thickening agents a substitute for?

A

Fat replacement

Produce an emulsion

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4
Q

What are the properties of thickening agents?

A

Hydrophilic–> holds lots of water which increases thickness

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5
Q 
Where do the following thickeners come from/what do they do?
Xanthan gum
Alginate
Cwllulose gum
locust bean gum
modefied starch
A

Xanthan gum: Used in gluten free baked goods, give batter more stickiness
Alginate: From brown algae, forma a gum when hydrated
Cellulose gum: Stabilize and thickens
Locust bean gum: Thicken and Stabilize
Modified starch: Chemically or naturally altered improves thickness

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6
Q

What are potential sources of contamination for salads?

A 
Fields where grown
Cooling facilities 
Packing houses
Processors
Transportation
Food Establishments
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7
Q

What are some sanitary food handling practices you can take when dealing with salads?

A

Hand washing
Cutting board and other prep surfaces
Avoid cross contaminationi

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8
Q

What temp do salads need to be stored at?

A

4C or below

Minimizer time at room temperature during preparation or service

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9
Q

What kind of salad would require more strict food handling?

A

High protein
Neutral pH
High moisture

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10
Q

What are some food safety technologies that help keep salads safe?

A 
Industrial scale washing procedures
Lettuce treatments
Bagging material
Sanitizing leafy greens before processing
Controlling atmospheric condiitons
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11
Q

How is vainer made?

A

2 step fermentation process involving yeast and acetic bacteria (minimum 4%). Can be done form any fermentable carb

  1. Yeast> Carb> alcohol
  2. Alcohol> Acetic acid `
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12
Q

What is a mother of vinegar?

A

non toxic thick slimy firm layer of cellulose formed by acetic acid bacteria during fermentation.
-acts as a starter culture to make more of the vinegar

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13
Q

Why do people like apple cider vinegar?

A

Supposed to interfere with fat deposition

Research has only been done on animals so far

Bad for teeth and esophagus

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14
Q

Can you eat olive directly from the tree?

A

No

-they have to be processed to remove the bitter water soluble phenolic components

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15
Q

How do you remove the phenolic components from olives?

A

Involves a lye (sodium hydroxide) or salt or brine treatment followed by water rinsing to remove bitter components

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16
Q

What is the process of removing the phenolic components?

A

Fermentation of sugar> lactic and acetic acid

-breaks bond between bitter oleuropein and sugar which allows the bitter components to be exerted out

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17
Q

Does the removal of phenolic compounds happen mechanically or naturally?

A

Can occur naturally but takes longer because it is just fermenting on yeast

Most olive oil production is mechanical

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18
Q

What are the 4 ways of processing olives?

A
  1. brine cured olives
  2. Dry salt cured olives
  3. Lye cured olives (most common method for commercial olives)
  4. Lye-cured Fermented Olives
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19
Q

What happens in the Brine cured olive process?

A

Salt solution, acts as a preservative

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20
Q

What happens in the dry salt cured olives?

A

Salty and more bitter as less oleuropein is removed, dry and shrivelled in appearance

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21
Q

What happens in the lye cured olives?

A

No fermentation step, rapid curing method using lye

Natural phobic compounds in the olives react with air to crease black colour
-Fe salts sometimes added to fix the black colour

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22
Q

What happens in the lye cured fermented olives?

A

Undergo initial lye treatment and then fermented in brine

Lactic acid starter culture is usually added

23
Q

what is the diffrence between Virgin, extra virgin, lite and pure/classic?

A

Extra virgin: More expensive, top grade, low acidity, less processed, higher amount of natural compounds such as vitamins and minerals

Virgin: Slightly lower quality, from first pressing of the olive

Lite: Lacks the olive flavour

Pure/Classic: Mix of extra virgin and virgin, less expensive and less flavourful

24
Q

What are the 3 main types of dispersion systems in food?

A

Emulsions (liquid in liquid)

Sols (solid in liquid)

Gels (liquid trapped in solid)

25
Q

How do you classify emulsions?

A

Based on dispersed phase

  1. oiling water: oil droplets dispersed in water
  2. Water in oil: water droplets dispersed in oil
26
Q

What are the 2 kinds of emulsions

A

Temporary
-Emulsioin formed upon shaking but separated upon standing

Permanent
-Require emulsifying agent

27
Q

What are the emulsifying agents?

A

Amphiphilic: attracted to both fat and water

  • more attracted to water=oil in water
  • more attracted to fat= water in oil

Hyprophilic lipophilic balance (HLB) scale 1-20

  • less than 6 = water in oil
  • greater than 8= oil in water
28
Q

What is the purpose of emulsifying agents?

A

Stabilize continuous phase by increase viscosity (thicker is better)

Impact droplet size (smaller is better)

Distribute colour in food

29
Q

What are examples of emulsifying agents?

A 
Lecithin in egg yolks 
Mono and diglycerides
Isolated milk protein casein 
Whey protein
Isolated soy protein
Gelatin
Vegetable gums
30
Q

How does an emulsion break?

A

Is dispersed particles coalesce and separate

–coalesce to come together to forma mass/whole

31
Q

What are casques for an emulsion to break?

A

Oil is added too rapidly

Too high of a ratio of oil to emulsifier

Inefficient method o agitation

32
Q

What are sols?

A

Sol is in a liquid pourable condiiton

-may be transformed into a gel under the right conditions of temp, pH and concentration

33
Q

What are gels?

A

Composed of fluid but behave like solids

-contain polymers cross linked to trap liquid

34
Q

What are gels impacted by?

A

Temp
Syneresis
pH

35
Q

Which polymers form cells?

A

Amylose
Egg protein
Pectin
Gelatin

36
Q

How do you get gelatine?

A

Obtained by hydrolyzing collagen which is sound ind animal:

  • hide
  • skin
  • bone
37
Q

Is gelatin a good source of protein?

A

It has low biological value of protein

38
Q

What is the manufacturing process of gelatin?

A
  1. Separate the collagen from other components
  2. Purified collagen is converted into gelatine
  3. Gelatine is purified, refined and recovered in dry form
39
Q

Does gelatine need to be refrigerated when combined with water?

A

Yes, because moisture and animal products have a higher chance of bacterial growth

40
Q

What are food products you can find gelatin in?

A

Foams: as stabilizer
Pudding/Pie: Thickener
Candy: Marshmallows
ice Cream: control crystal size

41
Q

What is gelation?

A

Gel formation or stiffening of a gelation

-is a gradual process caused by linking of gelation molecules to form a structure that is typical of gels

42
Q

What does dry gelation do in water?

A

Swells

  • in hot water particles dissolve
  • hot only preferred when [high gelation] is desired
43
Q

What inhibits gelation swelling?

A

Sugar

-some salts

44
Q

What speeds up swelling?

A

Salts

45
Q

When does dispersion of gelatin occur?

A

greater than 35C

-cooling starts at less than 35C

46
Q

How do you prepare unflavoured gelation?

A
  1. Soak in cold water to hydrate gelation
  2. Elevate temp to 35C or higher by adding hot liquid/suspending over hot water
  3. Remaining liquid is added cold
  4. Add fruit acids/sugar/salts
47
Q

How do you prepare flavoured gelation?

A

Add hot water to disperse and dissolve geltain

-no soaking required

48
Q

What are the condition impacting gelation solutions?

A 
Temp
[ ]
pH
Sugar
Salt
enzymes
49
Q

What temp is required for solidifying gelation solution?

A

10-16C

-gel weakens at greater than 40C

50
Q

Whats the difference between rapid and slower cooling of gelatins?

A

Rapid: sets gel more quickly results in a softer gel

Slower cooling: sets gel more slowly results in a firmer gel

51
Q

How does concentration of gelation effect solidification?

A
  • usually 1.5-2% gelatin
  • when beaten to a foam the gel is less firm
52
Q

How does pH effect solidification?

A

High acid prevents gelation and softens gel

Lemon juice and vinegar have pronounced effect on gelation than foods that are less acidic
-tender and stiff gel

53
Q

What do enzymes do to gelatine solidification?

A

Bromelein from pineapple can hydrolyse gelatin proteins

-proteinases in kiwis and papayas do the same thing

54
Q

What kind of salads/desserts can gelatin be found in?

A 
Fruit, veggie, meat and fish jellies
Aspics
Foam and Sponges
Bavarian and Spanish Creams
Unmolding getlatin gels

FN 2232 (20 decks)

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