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HDSO Food Science > Lecture 7 > Flashcards

Lecture 7 Flashcards

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1
Q

What is the different between the aldehyde and ketones structure?

A

Aldehyde: C attached to R,H, =O

Ketone: C attached to R, R’ and =O

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2
Q

What is the difference between D glucose and D fructose?

A

Glucose has an aldehyde

Fructose has a ketone

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3
Q

What is a furanose and pyranose?

A

Furanose is a 5 ring structure

Pyranose is a 6 ring structure

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4
Q

What is the difference between alpha and beta configuration of sugars?

A

Beta the OH group is pointing up

Alpha OH groups point down

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5
Q

What is the bond linkage between 2 glucose molecules?

A

alpha 1, 4 linkagee

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6
Q

What is the function of sugars?

A 
Sweetness
Mouth Feel 
Preservation and humectants
Fermentable 
Caramelization
Maillard Browning
Crystallization
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7
Q

What is the order of sweetness of the sugars?

A

Fructose, Sucrose, Glucose, Maltose, Lactose

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8
Q

How can sugars contribute to mouth feel?

A

Dietetic Jello (Brittle)

Regular Jello (Rubbery)

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9
Q

How does sugar affect preservation to humectants?

A

↓ aw
↓Microorganisms
↓ Chemical Reactions
↑ Stability

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10
Q

What is the fermentation of sugar used in?

A

Bread Making: Sugar CO2

Pickles and Sausages: Sugar Acid

Wine and Beer: Sugar Alcohol

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11
Q

What is caramelization?

A

Direct Heating of Sugars

Used as colourants and flavourants

Cola Drinks

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12
Q

What is the Maillard browning?

A

Amino Acids + Reducing Sugars

Potato Chips, Roasted Meat, Bread Crust, Roasted Nuts

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13
Q

What is crystallization of sugar?

A

Sugar Cane Juice and evaporation leads to Concentration and when cooled leads to Crystallized Sugar

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14
Q

Sugar is hygroscopic, what does that mean?

A

Sugar has the ability to absorb moisture

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15
Q

What is the hydrolysis of sugar?

A

Breakdown of a disaccharide leads to an inverted sugar

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16
Q

What are the characteristics of inverted sugar?

A

Sweetness? ↑
Water Retention? ↑
Crystallization? ↓

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17
Q

What are the advantages of invertase?

A

Mild Conditions & Specificity

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18
Q

What are examples of inverted sugars?

A

Honey, Candies

Cherry Liquer Chocolate

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19
Q

What sugar has the same sweetness of sucrose?

A

Xylitol

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20
Q

What are alditols?

A

Sugar alcohol

  • non carcinogenic/nutritive
  • used in Candy for Diabetics, Chewing Gums, Hard Candies
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21
Q

What is cellulose?

A

the most abundant carb, a whole bunch of glucoses attached to each other via beta 1-4
-also the structural based of plants

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22
Q

what is starch?

A

polysaccharide is either straight or branched

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23
Q

What are the 2 kinds of starch and how are they linked?

A

Amylose : α (1-4)

Amylopectin: α (1-4) and α (1-6)

24
Q

What re the functions of starch?

A

Thickening Agent

  • Absorb H2O
  • Swelling of Starch Granules
25
Q

What is a starch granule?

A

Microscopic structure where starch is deposited, differ in shape and size

Starch found in layers within a Granule

26
Q

Where is starch found in corn and wheat?

A

Corn in a circular form

Wheat in an X pattern

27
Q

What is the composition of starch?

A

15-30% Amylose

70-85% Amylopectin

28
Q

How do you modify starch?

A

Hydrolysis
-: Results in formation of smaller fragments of starch known as Dextrin

Addition of Phosphate (linkage)
-(Provides stability in Frozen Meals upon thawing and prevent syneresis)

Pre-gelatinization
-: Instant Pudding

29
Q

What is granule solubility like?

A

Cold water? Reversible

Hot water? Irreversible

30
Q

What is the change like in corn starch granules when heating in water?

A

Granule Swelling

Disruption of organized structure

31
Q

What is retrogradation?

A

Rearrangement of starch molecules which results in tighter association of molecules

32
Q

What is syneresis?

A

Expulsion of a liquid from a gel

33
Q

What happens during gelatinization?

A

Amylose is leached out from granules

Bonding of amylose molecules

34
Q

What is waxy starch?

A

100% amylopectin without amylose

**Thickening Agent (Pie filling, Salad dressing)

  • *No Gel formation
  • gotten from selective breeding
35
Q

What is high amylose starch used in?

A

80% Amylose:

Used in making Edible Film

36
Q

What does starch hydrolysis lead to?

A

Viscosity?? ↓
Acid ? No Specificity, Random Fragments

Enzyme ? Highly Specific

α – amylase ? Hydrolyze main branch of starch: α (1-4)

α – (1-6) Glucosidase ? Breaks off the side branch: α (1-6)

37
Q

What is pectin and the linkage?

A

Structural Unit:
α – D – Galacturonic acid
α – (1-4) linkage
MW = 10 – 40, 000

38
Q

What are other polysaccharides and their functions?

A

Plant Gums: Guar gum, Locust bean gum

Sea Weed Gums: Alginate, Carageenan

Functions : Thickening Age

39
Q

What do poly saccharides differ in?

A

1) Distribution and type of monosaccharide
2) Site of glycosidic linkage
3) Sequence of monosaccharide

40
Q

What are the functional properties of charbs in summary form?

A 
Energy
Preservative 
-(act as humectants and↓ aw)
Flavour and Colour
Sweetness  
-(Fru > Suc > Gluc > Mal > Lac)
Viscosity Control
Gelation
Dietary bulk
Fermentation
41
Q

Where do your start counting Cs in a structures?

A

○ Most oxidized carbon is where you start counting

42
Q

What is the difference between D and L sugars?

A

if OH is right then its D, left is L

○ Look at the highest number chiral carbon to determine L and D

If OH on anomeeric C is down its alpha, up is beta

43
Q

What is an semi acetal?

A

• Hemi acetal for glucose ring structuree

○ C attached to hydroxyl group and ehter group

○ It would be a reducing sugar. Ebcasue of the hemi a cetal

44
Q

How do you determine if OH will be alpha or beta?

A

• Ranomdom chance that when sugar ring closes the OH group will be up or down

45
Q

What aree d and l sugars to each other?

A

mirror images

46
Q

What are the reducing and non reducing sugars?

A

○ Maltose reducing sugar
○ Lactose iss reducing sugar
○ Sucrose is non reducing sugar

47
Q

How doe sugar act as a humectant challenge?

A

• They bind free water decreasing water and increasing stability of final product, can keep for longer time, less free water for Mos and chemical rxns

48
Q

What is the most hygroscopic sugar?

A

Fructose

49
Q

How does sugar hydrolysis of sucrose work?

A

○ Sucrase/invertase break downs sucrose into glucose and fructose
○ Invert sugars (broken down disaccharide) have higher sweetness, hold more water and crystalization decreases

§ Pros: don’t need strong heat or acid for hydrolysis, can do it under normal conditions

50
Q

How do you make a sugar alcohol?

A

• Alditols are sugar alcohols, when treat sugars with reducing agents you convert the aldehyde into an alcohol, rest of molecule remains the same

51
Q

Do alcohol sugars contribute to kcals?

A

Yes but no cavities because they don’t cause bacteria in the mouth to ferment

52
Q

Can humans break down cellulose?

A

Because Beta 1-4 linkage humans don’t have the enzymes to break it down

53
Q

What is the difference between amylose and amylopectin?

A

○ Amylose is straight molecule polymer

○ Amylopactin is branched, main branch 1-4, and side branches are 1-6 (both are alpha)

54
Q

What doesn’t really contribute to the thickness of products?

A

Amylose

55
Q

Is pectin digestible?

A

No

does contribute to thickness and viscosity

HDSO Food Science (17 decks)

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