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FF 2 > Lecture 9- beverages > Flashcards

Lecture 9- beverages Flashcards

1
Q

What are the ingredients for carbonated soft drinks?

A

–90-98% sparkling water
–Up to almost 10% sugar (mostly HFCS)
–Remainder = colour, acids (flavour, preservative), other preservatives, other flavours, caffeine

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2
Q

What are the possible additives in soft drinks

A

Acids (citric, malic phosphoric)
Preservatives (benzoic, sorbic)
Colors (natural, artificial, caramel)
Flavors (natural, artificial)

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3
Q

Describe the common acids used in soft drinks as additives

A

Citric- natural acid
Malic- natrual acid
Phosphoric acid- a stronger acid usually used in cola drinks. Phosphorus is present in most animal and plant cells. Cola drinks contain about 13-19mg/100ml compared to 200-800 mg/100gm in cheese eggs, meat, fish, bread and nuts

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4
Q

Describe preservatives commonly used in soft drinks as additives

A

Bensoiz acid- inhibits molds and yeasts

Sorbic acid- better at lower pH levels than benzoic acid

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5
Q

Describe colors commonly used in soft drinks as additives

A

Natural- derived from plant products- fruits, vegetables, herbs, nuts, spices, and oils
Artificial- synthetically manufactured
Caramel- made from sugar to provide the characteristic brown color of cola drinks

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6
Q

Describe flavors commonly used in soft drinks as additives

A

Natural- derived from plant products- fruits, vegetables, herbs, nuts, spices, and oils
Artificial- synthetically manufactured

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7
Q

Which drug was initially a part of carbonated drinks?

A

Cocaine

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8
Q

What is the global trend in carbonated drink consumption? In canada?

A

World- It is being consumed more and more

Canada- Carbonated soda drink consumption is steadily decreasing

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9
Q

How are diet soda drinks different from the original?

A 
•Alternative sweeteners used e.g. Aspartame, Saccharin, Acesulfame-K, Sucralose
•Water content increases from 90% ->98%
•Sugar content decreases to 0%
•Detrimental effect on mouthfeel
–Bulking agents added
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10
Q

Define bottled water

A

“Bottled water is water which has been PACKAGED IN SEALED for use by consumers. The water can come from a VARIETY OF SOURCES including springs, aquifers, or municipal supplies and the water may be treated to make it fit for people to drink.”

—Health Canada —

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11
Q

What are the types of bottled water?

A
  • Mineral/spring water
  • Deionized water
  • Distilled water
  • Carbonated/ sparkling water
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12
Q 
Describe mineral/spring water 
Source
What does it contain? 
Specific labelling 
Carbonated/non-carbonated?
A

–From underground source (must specify source)
–Naturally contains dissolved mineral salts
Magnesium, calcium, sodium and potassium are the main minerals found in spring waters
–May be labeled “natural” if composition unaltered
–Either carbonated or non-carbonated

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13
Q

Describe deionized water

A

–Purified: all mineral salts removed

–Not as flavourful

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14
Q

Describe distilled water

A

–Heated, then condensed
•Minerals removed, pathogens destroyed
•Yields clear ice cubes
–Must declare on label

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15
Q

Describe carbonated/sparkling water

A

–Soda water / club soda
–Seltzer water
–Sparkling mineral water (e.g. San Pellegrino, Perrier)

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16
Q

How much bottled water do canadians drink

A

50L per capita

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17
Q

Name Non-carb / functional beverages

A
  • Sports, isotonic or recovery beverages
  • Nutraceutical beverages
  • Energy beverages:
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18
Q

Describe Energy beverages

A
  • Functional beverages that provide temporary mental alertness or other physiological benefits
  • “Caffeinated Energy Drinks” –CFIA
  • High in calories (usually carbohydrates) and added stimulants (e.g. caffeine)
  • Health Canada reminds Canadians not to mix caffeinated drinks with alcohol
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19
Q

Describe Nutraceutical beverages

A

•Drinks delivering health benefits
•Ingredients include
–green tea, antioxidants, soy, fiber, probiotics, phytochemicals, vitamins, and minerals
•Cranberry juice is an early example

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20
Q

Describe Sports, isotonic or recovery beverages

A
  • Prevent dehydration
  • Replace electrolytes (K, Na)
  • May contain: CHO (usually HFCS), vitamins, low-cal sweetener, natural & artificial flavours
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21
Q

Describe changes in canada’s sugar intake from non-alcoholic beverages since 2004

A

Canada’s per capita sugar intake from non-alcoholic beverages decrby 20% since 2004

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22
Q

What was the canada’s sugar intake from non-alcoholic beverages in 2017?

A

100-140 kcal/day(approx7% total kcal)

–Does not include dairy products, tea, coffee

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23
Q

What are the serving sizes for liquor, wine, wine cooler, beer and alcohol in general?

A 
One serving- 1 ounce of alcohol
Liquor- 1.5 oz glass
Wine- 5oz glass
Wine cooler- 12 oz
Beer- 12oz
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24
Q

What are the most common plants used for alcohol production?

A

barley, wheat, corn, grapes

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25
Q

What is the grain used for beer?

A

Barley =main grain used (but other grains can be used)

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26
Q

What are the 5 steps of beer production?

A

malting, brewing, fermenting, lagering, filtering or pasteurizing

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27
Q

What is wort?

A

liquid fraction from mashing, very high in sugars -> fermented by yeast

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28
Q

What are hops?

A

dried fruit of the Humulus Lupulus plant, added to wort-> boil mixture

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29
Q

What are spirits

A

Distilled beverages that embody the “spirit” of the fermented mixture

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30
Q

What are spirits made from?

A

From grain or fruit mixtures

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31
Q

What are hard spirits?

A

more alcohol than beer or wine

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32
Q

What is proof of alcohol? Which system is used in Canada?

A

Alcohol proof is a measure of the content of ethanol (alcohol) in an alcoholic beverage
Canada labels by percentage of alcohol by volume

Alcohol proof in the United States is defined as twice the percentage of alcohol by volume. Consequently, 100-proof whiskey contains 50% alcohol by volume

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33
Q

What are the 3 steps of wine preparation?

A

fermentation, racking, aging

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34
Q

How is sugar in grapes used in wine making?

A

It is used by yeast

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35
Q

How is microbial growth controlled during wine making?

A

Acidic concentration (pH 3) discourages microorganism growth

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36
Q

What is the role of yeast in wine making?

A

Yeasts produce many compounds (higher alcohols, acids and esters) that contribute to flavour

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37
Q

Malt, mill, mash, lauter, boil, ferment, filter, bottle, distill
Which step as used for beer, alcohol and wine making?

A

Beer- Malt, mill, mash, lauter, boil, ferment, filter, bottle
Alcohol- Malt, mill, mash, ferment, distill
Wine- Mill, ferment, filter, bottle

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38
Q

What do home-wine makers add to their wine before bottling? Why?

A

Home wine- makers may add a Campden tablet when bottling to protect it from bacteria hat could turn the wine into vinegar

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39
Q

What is distilling?

A

Distilling is simply evaporating and condensing the Iiquid.

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40
Q

What is lauter?

A

This separates the wort (sugars) from the grain and dilutes the alcohol content depending on your recipe

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41
Q

Is beer filtering a part of home-making process?

A

filtering is typically done by commercial breweries and is not part of home brewing.

42
Q

What does beer bottling involve?

A

Bottling includes adding a bit of sugar and letting it ferment for about a week to make the beer fizzy.

43
Q

Why is lautering not a part of alcohol making?

A

Lautering dilutes the sugar and lowers the % alcohol

44
Q

What are the drinking guidelines for men and women?

A

Women- 10 drinks a week for women with no more than 2 drinks a day (так что больше 2 бокалов вина низзя, Лер)
Men- 15 drinks a week for men with no more than 3 drinks a day

45
Q

What is coffee?

A

Aromatic beverage = water with > 1,000 compounds extracted from coffee beans (seeds) during brewing

46
Q

What are the 2 main coffee species?

A

Coffea arabica, Coffea robusta

47
Q

What is the path of coffee beans from a bush to a cup?

A

Coffee beans are picked, partially dried, processed to remove the hull, roasted and ground immediately or exported to processing plant for roasting and grinding

48
Q

Coffee beans may be __ or __, __ or __

A

Coffee beans may be raw or roasted, whole or ground

49
Q

What occurs during coffee bean roasting?

A 
green beans darken, flavour develops
–Formation of volatile constituents e.g. acids, oils
–Increased porosity
–Changes in color (caramelization)
–Hydrolysis of fats
50
Q

what does grind type of the coffee bean depend on?

A

Grind type selected based on preparation method

51
Q

Coffee beans can be processed to remove _% caffeine. How is that achieved

A

Coffee beans can be processed to remove 97% caffeine (beans soaked to extract caffeine)

52
Q

How is instant coffee produced?

A

Liquid coffee extract used to produce instant coffee (spray drying or freeze drying)

53
Q

What is the flavour of coffee due?

A

Flavoris due to complex mixture of organic compounds and tannins

54
Q

How much caffeine can there be in coffee?

A

–Caffeine can vary from 0.8% to 4% (100-180mg cup)

55
Q

What are Chlorogenic Acids?

A

main soluble acid constituent of coffee (2/3 of all acids in coffee) –during roasting, form caffeic and quinic acids which (bitter, astringent)

56
Q

What are volatile compounds in coffee?

A

phenolic substances and sulfur-containing compounds

57
Q

Which type of coffee has the most and least amount of caffeine?

A

Most- brewed coffee- 65-120 mg

Least- espresso coffee

58
Q

Name 3 coffee based commercial beverages

A

Jolt cola
Mountain dew
Coca-cola

59
Q

What are the top 3 coffee-consuming countries?

A
  1. Netherlands
  2. Finland
  3. Canada
60
Q

Is coffee dangerous for health?

A
  • 2016 WHO decreased coffee’s status as possible carcinogen leading to bladder cancer to “not classifiable”
  • Very hot beverages: possible link to esophageal cancer

что не может не радовать:
•US Nutrition Panel:
–3-5 cups coffee (max of 400 mg) may decrease of CVD, type 2 diabetes, Parkinson’s, Alzheimer’s, colon cancer, gallstones

61
Q

What is the name of tea-tree plant

A

Camellia sinensis

62
Q

What are the ways of tea processing?

A

withering, rolling, oxidizing, firing

63
Q

What are the 3 major types of tea? What are they based on?

A

fully fermented, unfermented, partially fermented

based on processing techniques

64
Q

How’s black tea made? Catechin content

A

Leaves rolled and exposed to air
Enzyme oxidizes polyphenols, darkening the leaves
Catechins: 3%-10%

65
Q

How’s green tea made?

Catechin content

A

Leaves steamed or heated
This destroys enzymes that oxidize polyphenols
Leaves dried
Catechin: 30%-42%

66
Q

How’s oolong tea made?

Catechin content

A

Leaves repeatedly rolled and dried. This oxidizes polyphenols
Catechin: 8%-20%

67
Q

What is catechin?

A

Type of natural phenol and antioxidant. It is a plant secondary metabolite

68
Q

Which type of tea has more compounds?

A

> 300 compounds in black tea; 30 in green tea

69
Q

Describe Polyphenolic compounds contained in tea

A

Polyphenolic compounds (e.g. catechins)
–Astringent, green tea has greatest amount
–May have healthful properties; but bind iron

70
Q

What is green tea and excellent source of?

A

Green tea = excellent source of F

71
Q

What are the roles tannins in tea?

A

flavour, colour, astringency

72
Q

What is the source of caffeine in tea

A

2.5 -5% of dry matter tea leaves

73
Q

What plant is cocoa produced from?

A

Seeds of fruit of Theobromacacao tree

74
Q

What are the steps of cocoa production ?

A

harvested, fermented, dried, roasted outer layer removed, milled, pressed : cocoa + cocoa butter

75
Q

What are the 2 methylxanthine compounds in cocoa? What is their concentration?

A

Theobromine And caffeine

– 1 cup cocoa = 0.1 g theobromine, 0.01g caffeine

76
Q

Cocoa & chocolate: More than 360 __ and __

A

More than 360 volatile compounds and flavor substances

77
Q

What are the antioxidants in cocoa?

A

Flavonoids (epicatechin: CV health … raw cocoa, dark chocolate)

78
Q

What is the fat in cocoa?

A

stearic acid

79
Q

What are the carbohydrates in cocoa?

A

predominantly starch

80
Q

What are the acids in cocoa?

A

Organic acids: mostly acetic acid (a flavor constituent), citric acid, oxalic acid

81
Q

What is the role of tannins in cocoa?

A

colour & flavour

82
Q

what are the ingredients of white chocolate?

A

cocoa butter, sugar, milk solids

83
Q

Steps of cocoa powder prep

A

Cocoa beans-> (cleaning, fermentation, shelling, roasting, winnowing)->roasted nibs-> (grinding, refining)-> mass/liquor-> (pressing)-> cocoa cake -> (milling, sieving)-> cocoa powder

84
Q

Steps of chocolate prep

A

Cocoa beans-> (cleaning, fermentation, shelling, roasting, winnowing)->roasted nibs-> (grinding, refining)-> mass/liquor-> (sugar and milk, mixing, grinding, conching)-> chocolate

Can also be prepared from cocoa butter

85
Q

Steps of cocoa butter prep

A

Cocoa beans-> (cleaning, fermentation, shelling, roasting, winnowing)->roasted nibs-> (grinding, refining)-> mass/liquor-> (pressing)-> cocoa butter

86
Q

Describe carob

A 
•Lower in fat
•Higher in CHO
•Brown Color
•No flavonols
•No methylxanthines
(caffeine, theobromine)
87
Q

what are spices and herbs?

A

Substances used in small quantities to alter the flavor of foods, with little or no nutritive value

88
Q

Distinction between spices & herbs ?

A

Based on part of the plant they are derived from

89
Q

How should herbs be stored?

A

Keeping fresh herbs -refrigerator (2 weeks)

Herbs -drying or freezing

90
Q

1 teaspoon dried herbs = _ teaspoons fresh herbs

A

1 teaspoon dried herbs = 3 teaspoons fresh herbs

91
Q

Name spices

A 
Fruits:
- Pepper
- vanilla
- allspice
- paprika
- bay tree
- juniper
- chili
- aniseed
- caraway
- coriander
- dill
Seeds:
- mustard
- nutmeg
- Cardamom
Flowers:
- Clove
Rhizomes
- Ginger
- Turmeric
Roots
- horseradish (хренчик ;)
92
Q

Name herbs

A 
Parsley
Marjoram
Oregano
Rosemary
Sage
thyme
93
Q

Herb flavors are more easily dissolved in __ that in __ -often added to _-

A

Herb flavors are more easily dissolved in fat that in water -often added to salad dressing

94
Q

Rules for adding herbs into uncooked dishes

A

When used in uncooked dishes (salad) add as long as possible before serving, so that they have a chance to blend with those of the other foods

95
Q

When should herbs added during cooking?

A

Often added during the last min of cooking to avoid driving off their flavor by heat

96
Q

What is the purpose of flavour potentiators? Name some examples

A

Increase flavor without having a sensory effect of their own
Monosodium glutamate:
• Glutamic acid
Certain 5’-nucleotides containing 6-hydroxypurine:
• Inosinic and guanylic acids:

97
Q

Describe Certain 5’-nucleotides containing 6-hydroxypurine:

A

• Inosinic and guanylic acids:
a 50:50 mixture potentiates sweetness and saltiness, suppresses bitterness and sourness
• Reduces threshold for MSG

98
Q

Describe monosodium glutamate

A
  • Glutamic acid - an amino acid
  • MSG increases sensitivity to sour and bitter and/or reduces taste thresholds for sweet and salty
  • “meaty flavor “
99
Q

name different salt varieties

A
  • Sea salt
  • Rock salt
  • Table salt
  • Kosher salt
  • Flavored salts
100
Q

what is the source of malic acid?

A

obtained from apples, cherries, peaches, and plums

101
Q

what is the source of citric acid?

A

obtained from citrus fruits, strawberries, raspberries, and black currants

102
Q

Apart from caffeine, what does coffee contain?

A

– Chlorogenic Acids

– Volatile compounds (>600)

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