Lecture 6 Flashcards
Why are salads a good thing?!
Provides opportunity to increase fruit and veg intake
Contain variety of vitamins and minerals
What are salad dressing made of ?
Usually contain an acid ingredient like vinagar, lemon, fruit juices
and
Thickener Agent
-xanthan gum, alginate, cellulose gum, locust bena gum, modified starch
What are thickening agents a substitute for?
Fat replacement
Produce an emulsion
What are the properties of thickening agents?
Hydrophilic–> holds lots of water which increases thickness
Where do the following thickeners come from/what do they do? Xanthan gum Alginate Cwllulose gum locust bean gum modefied starch
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
What are potential sources of contamination for salads?
Fields where grown Cooling facilities Packing houses Processors Transportation Food Establishments
What are some sanitary food handling practices you can take when dealing with salads?
Hand washing
Cutting board and other prep surfaces
Avoid cross contaminationi
What temp do salads need to be stored at?
4C or below
Minimizer time at room temperature during preparation or service
What kind of salad would require more strict food handling?
High protein
Neutral pH
High moisture
What are some food safety technologies that help keep salads safe?
Industrial scale washing procedures Lettuce treatments Bagging material Sanitizing leafy greens before processing Controlling atmospheric condiitons
How is vainer made?
2 step fermentation process involving yeast and acetic bacteria (minimum 4%). Can be done form any fermentable carb
- Yeast> Carb> alcohol
- Alcohol> Acetic acid `
What is a mother of vinegar?
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
Why do people like apple cider vinegar?
Supposed to interfere with fat deposition
Research has only been done on animals so far
Bad for teeth and esophagus
Can you eat olive directly from the tree?
No
-they have to be processed to remove the bitter water soluble phenolic components
How do you remove the phenolic components from olives?
Involves a lye (sodium hydroxide) or salt or brine treatment followed by water rinsing to remove bitter components
What is the process of removing the phenolic components?
Fermentation of sugar> lactic and acetic acid
-breaks bond between bitter oleuropein and sugar which allows the bitter components to be exerted out
Does the removal of phenolic compounds happen mechanically or naturally?
Can occur naturally but takes longer because it is just fermenting on yeast
Most olive oil production is mechanical
What are the 4 ways of processing olives?
- brine cured olives
- Dry salt cured olives
- Lye cured olives (most common method for commercial olives)
- Lye-cured Fermented Olives
What happens in the Brine cured olive process?
Salt solution, acts as a preservative
What happens in the dry salt cured olives?
Salty and more bitter as less oleuropein is removed, dry and shrivelled in appearance
What happens in the lye cured olives?
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
What happens in the lye cured fermented olives?
Undergo initial lye treatment and then fermented in brine
Lactic acid starter culture is usually added
what is the diffrence between Virgin, extra virgin, lite and pure/classic?
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
What are the 3 main types of dispersion systems in food?
Emulsions (liquid in liquid)
Sols (solid in liquid)
Gels (liquid trapped in solid)
