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FN 2232 > Lecture 8 > Flashcards

Lecture 8 Flashcards

1
Q

What is the nutritive value of grains?

A 
Protein (incomplete protein source)
Starch
Fibre
Vitamins and minerals
Low in fat
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2
Q

What are the fibre requirements for Canadians?

A

Women 19-50: 25g

Men 19-50: 38g

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3
Q

What are enriched grains?

A

Nutrients have been added to meet legal min or max levels of nutrients usually in the food before processing

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4
Q

What are fortified grains?

A

Nutrients not normally present in food added to improve nutritional content

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5
Q

What are refined flours+cereals made from?

A

Endosperm

-they are enriched

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6
Q

What is the content of enriched flour?

A 
B vits
Folic acid
Iron
B5
B6
-Magnesium & Ca optional
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7
Q

What are whole grains?

A

Contains endosperm bran and germ

-can be intact, ground, cracked or flaked

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8
Q

How many g does a product need to be whole grain?

A

8g or more of whole grains per 30g of product

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9
Q

What are you reducing the risks of when consuming whole grains?

A

Cancer
CVD
Diabetes
Obesity

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10
Q

What are the nutritive values of whole grains?

A 
Vits and mienrals
Fibre
Lignans
Inulin
Phytins
Phytosterols
Beta-Glucans
Phytochemical
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11
Q

What is the bran?

A

5% of the kernel
High fibre
Contains some fat
Aleuron layer contains protein, phosphorus and thiamin

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12
Q

What is the endosperm?

A

83% of kernel
High in starch protein
Very low vitamin, mineral and fat content

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13
Q

What is the germ?

A

2-3% of kernel

Rich in fat, protein and vitamins

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14
Q

What are the common cereal grains?

A 
Wheat 
Corn
Rice
Oats
Rye
Barley
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15
Q

What are the classes of wheat based on?

A
  1. Winter or Spring
    - planted in spring or fall
  2. Hard or soft
    - Hard higher in protein and better for making bread
    - Soft is better for making pasteries
  3. Colour
    - red or white
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16
Q

What are the forms of wheat?

A 
Wheat berry
Bulgur
Cracked Wheat
Wheat germ
Wheat bran
farina
Semolina
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17
Q

Why have we seen an increase in wheat consumption?

A

Increase in the last 20th century due to:

  • Less red meat consumption
  • increase in consumption of readily available, what containing fast foods
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18
Q

What are the 2 kinds of corn?

A

Dent or field corn

-corn as grain is different than corn as vegetable

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19
Q

What are the different forms corn can come in?

A 
Hominy
Hominy grits
Corn Meal
Fine grits
Corn flour
Corn oil
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20
Q

How can corn be processed?

A
  1. Stone ground or non-degerming
  2. Tempering and determine
  3. Alkaline cooked
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21
Q

How is corn syrups and glucose produced?

A

By hydrolysis of cornstarch

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22
Q

What is the major protein found in corn?

A

Zein

-impacted by water and humidity

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23
Q

How many varieties or rice are grown?

A
  1. Indica (75% globally)
  2. Japonica (8%)
  3. Aromatic Rice (15%)
  4. Glutinous-sweetrice (dessert)
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24
Q

How is rice classified?

A

Long grain- high amylose
Medium&Short- less amylose
Specialty- Jasmine, basmati, Arborio, Wavy rice

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25
Q

How is rice processing?

A 
Brown rice
White polished
Enriched
Converted or parboiled
Instant
Rice flour
Rice bran
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26
Q

How do you process oats?

A 
Most outer hull removed
Most germ and bran remain
Groats
Quick rolled oats
Old fashioned rolled oats
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27
Q

What nutrient do oats have?

A

Beta-glucan

28
Q

What is rye usually used for?

A

As flour

-light, medium, dark

29
Q

What is barleys normal form?

A

Pearled barley

30
Q

What is triticale?

A

Hybrid produced by crossing wheat and rye

31
Q

What does millet tolerate?

A

Adverse growing conditions

Gluten Free

32
Q

What is Kamut?

A

High protein variety of wheat

33
Q

What is spelt?

A

Predeceessor of wheat

34
Q

What is sorghum?

A

High in Fe, Ca and K

Gluten Free

35
Q

What are Pseudo Cereal grains?

A

Hulled grain of reed water plant

-wild rice

36
Q

What is buckwheat?

A

Seed of herbaceous plant

Gluten Free

37
Q

What is Quinoa?

A

Small seed considered a “super food”

Gluten Free

38
Q

What is amaranth?

A

60 different species not all are safe for human or animal consumption

Gluten Free

39
Q

How do breakfast cereals differ?

A 
Composition
Type of grain
Part of grain used
Method of milling used
Processing method used
40
Q

What are the 2 types of breakfast cereals?

A

Hot

  • oatmeal
  • cream of wheat

Ready to eat

41
Q

What are the kinds of ready to eat cereal forms?

A 
Flaked
Puffed
Shredded Wheat
Baked
Extruded
42
Q

What are the 3 main ingredients of pasta?

A

Flour
Water
Salt

43
Q

What is the difference between noodles and pasta?

A

Noodles are made from flour

Pasta are made from durum semolina

44
Q

Why does pasta have a ywllow/amber colour?

A

Due to carotenoids from durum wheat

45
Q

What happen when durum wheat is milled?

A

Endosperm is ground into a granular product called semolina

46
Q

What helps maintain the shape of the pasta?

A

Protein and starch in semolina play a role in maintaining the shape of pasta while cooked

47
Q

What is the FDR?

A

Primary legislation that applies to ll foods sold ion canada whether domestic or imported?

48
Q

According to the FDR how is it sold in canada?

A

White flour and other foods that contain white flour need to be made from enriched flour

49
Q

What is inulin?

A

Fibre
Prebiotic
Chickory root
Found in naturally in leeks, garlic and whole grains

50
Q

What are phytins?

A

Phytic acid found in the hulls of seed grains

51
Q

What do phytins have to do with nutrient absorption?

A

On its own it can bind to proteins, Zn, Ca, Fe, decreasing the absorption.

When Fermented, can increase absorption of certain minerals

52
Q

What are phytosterols?

A

Derived from plants

interferes with absorption of dietary fibre

53
Q

What % makes up aleuron layer?

A

8% of kernel

Removed to get white flour

54
Q

What is the germ the source of?

A

Sprouting begins

55
Q

what happens when the kernel is broken?

A

The fat from the germ can be exposed to O2 in air which reduces the storage life because the oil in thee germ can lead to rancidity when oxidized

56
Q

Which is Bette for bread making, red or white flour?

A

White

-eventhough its whole grain but looks white

57
Q

What is wheat berry?

A

Wheat kernel with only inedible outer hull removed

58
Q

What is is bulgar?

A

white/red/soft/hard kernels that have been parboiled then dried

59
Q

What is cracked wheat?

A

Made from whole kernel just broken down into smaller pieces

60
Q

What is wheat germ?

A

Added to enhance nutty/crunchy flavour

61
Q

What is wheat bran/

A

Outer layer of the kernel

62
Q

What is farina?

A

Coarsely ground endosperm of hard wheat

63
Q

What is Semolina?

A

Coarsely ground endosperm of durham wheat

-used in pasta

64
Q

What is tempering and determine?

A

Removing germ, and cutting into different sized particles

-flaking, course, medium and fine grits

65
Q

What is alkaline cooking?

A

Cooking in boiling solution followed by steeping

-result is masa harridan flour used to make tortilla chips

66
Q

Why doe brown rice need to be cooked longer?

A

Higher fibre content

FN 2232 (20 decks)

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