Lecture 9- beverages Flashcards
What are the ingredients for carbonated soft drinks?
–90-98% sparkling water
–Up to almost 10% sugar (mostly HFCS)
–Remainder = colour, acids (flavour, preservative), other preservatives, other flavours, caffeine
What are the possible additives in soft drinks
Acids (citric, malic phosphoric)
Preservatives (benzoic, sorbic)
Colors (natural, artificial, caramel)
Flavors (natural, artificial)
Describe the common acids used in soft drinks as additives
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
Describe preservatives commonly used in soft drinks as additives
Bensoiz acid- inhibits molds and yeasts
Sorbic acid- better at lower pH levels than benzoic acid
Describe colors commonly used in soft drinks as additives
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
Describe flavors commonly used in soft drinks as additives
Natural- derived from plant products- fruits, vegetables, herbs, nuts, spices, and oils
Artificial- synthetically manufactured
Which drug was initially a part of carbonated drinks?
Cocaine
What is the global trend in carbonated drink consumption? In canada?
World- It is being consumed more and more
Canada- Carbonated soda drink consumption is steadily decreasing
How are diet soda drinks different from the original?
•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
Define bottled water
“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 —
What are the types of bottled water?
- Mineral/spring water
- Deionized water
- Distilled water
- Carbonated/ sparkling water
Describe mineral/spring water Source What does it contain? Specific labelling Carbonated/non-carbonated?
–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
Describe deionized water
–Purified: all mineral salts removed
–Not as flavourful
Describe distilled water
–Heated, then condensed
•Minerals removed, pathogens destroyed
•Yields clear ice cubes
–Must declare on label
Describe carbonated/sparkling water
–Soda water / club soda
–Seltzer water
–Sparkling mineral water (e.g. San Pellegrino, Perrier)
How much bottled water do canadians drink
50L per capita
Name Non-carb / functional beverages
- Sports, isotonic or recovery beverages
- Nutraceutical beverages
- Energy beverages:
Describe Energy beverages
- 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
Describe Nutraceutical beverages
•Drinks delivering health benefits
•Ingredients include
–green tea, antioxidants, soy, fiber, probiotics, phytochemicals, vitamins, and minerals
•Cranberry juice is an early example
Describe Sports, isotonic or recovery beverages
- Prevent dehydration
- Replace electrolytes (K, Na)
- May contain: CHO (usually HFCS), vitamins, low-cal sweetener, natural & artificial flavours
Describe changes in canada’s sugar intake from non-alcoholic beverages since 2004
Canada’s per capita sugar intake from non-alcoholic beverages decrby 20% since 2004
What was the canada’s sugar intake from non-alcoholic beverages in 2017?
100-140 kcal/day(approx7% total kcal)
–Does not include dairy products, tea, coffee
What are the serving sizes for liquor, wine, wine cooler, beer and alcohol in general?
One serving- 1 ounce of alcohol Liquor- 1.5 oz glass Wine- 5oz glass Wine cooler- 12 oz Beer- 12oz
What are the most common plants used for alcohol production?
barley, wheat, corn, grapes
What is the grain used for beer?
Barley =main grain used (but other grains can be used)
What are the 5 steps of beer production?
malting, brewing, fermenting, lagering, filtering or pasteurizing
What is wort?
liquid fraction from mashing, very high in sugars -> fermented by yeast
What are hops?
dried fruit of the Humulus Lupulus plant, added to wort-> boil mixture
What are spirits
Distilled beverages that embody the “spirit” of the fermented mixture
What are spirits made from?
From grain or fruit mixtures
What are hard spirits?
more alcohol than beer or wine
What is proof of alcohol? Which system is used in Canada?
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
What are the 3 steps of wine preparation?
fermentation, racking, aging
How is sugar in grapes used in wine making?
It is used by yeast
How is microbial growth controlled during wine making?
Acidic concentration (pH 3) discourages microorganism growth
What is the role of yeast in wine making?
Yeasts produce many compounds (higher alcohols, acids and esters) that contribute to flavour
Malt, mill, mash, lauter, boil, ferment, filter, bottle, distill
Which step as used for beer, alcohol and wine making?
Beer- Malt, mill, mash, lauter, boil, ferment, filter, bottle
Alcohol- Malt, mill, mash, ferment, distill
Wine- Mill, ferment, filter, bottle
What do home-wine makers add to their wine before bottling? Why?
Home wine- makers may add a Campden tablet when bottling to protect it from bacteria hat could turn the wine into vinegar
What is distilling?
Distilling is simply evaporating and condensing the Iiquid.
What is lauter?
This separates the wort (sugars) from the grain and dilutes the alcohol content depending on your recipe
Is beer filtering a part of home-making process?
filtering is typically done by commercial breweries and is not part of home brewing.
What does beer bottling involve?
Bottling includes adding a bit of sugar and letting it ferment for about a week to make the beer fizzy.
Why is lautering not a part of alcohol making?
Lautering dilutes the sugar and lowers the % alcohol
What are the drinking guidelines for men and women?
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
What is coffee?
Aromatic beverage = water with > 1,000 compounds extracted from coffee beans (seeds) during brewing
What are the 2 main coffee species?
Coffea arabica, Coffea robusta
What is the path of coffee beans from a bush to a cup?
Coffee beans are picked, partially dried, processed to remove the hull, roasted and ground immediately or exported to processing plant for roasting and grinding
Coffee beans may be __ or __, __ or __
Coffee beans may be raw or roasted, whole or ground
What occurs during coffee bean roasting?
green beans darken, flavour develops –Formation of volatile constituents e.g. acids, oils –Increased porosity –Changes in color (caramelization) –Hydrolysis of fats
what does grind type of the coffee bean depend on?
Grind type selected based on preparation method
Coffee beans can be processed to remove _% caffeine. How is that achieved
Coffee beans can be processed to remove 97% caffeine (beans soaked to extract caffeine)
How is instant coffee produced?
Liquid coffee extract used to produce instant coffee (spray drying or freeze drying)
What is the flavour of coffee due?
Flavoris due to complex mixture of organic compounds and tannins
How much caffeine can there be in coffee?
–Caffeine can vary from 0.8% to 4% (100-180mg cup)
What are Chlorogenic Acids?
main soluble acid constituent of coffee (2/3 of all acids in coffee) –during roasting, form caffeic and quinic acids which (bitter, astringent)
What are volatile compounds in coffee?
phenolic substances and sulfur-containing compounds
Which type of coffee has the most and least amount of caffeine?
Most- brewed coffee- 65-120 mg
Least- espresso coffee
Name 3 coffee based commercial beverages
Jolt cola
Mountain dew
Coca-cola
What are the top 3 coffee-consuming countries?
- Netherlands
- Finland
- Canada
Is coffee dangerous for health?
- 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
What is the name of tea-tree plant
Camellia sinensis
What are the ways of tea processing?
withering, rolling, oxidizing, firing
What are the 3 major types of tea? What are they based on?
fully fermented, unfermented, partially fermented
based on processing techniques
How’s black tea made? Catechin content
Leaves rolled and exposed to air
Enzyme oxidizes polyphenols, darkening the leaves
Catechins: 3%-10%
How’s green tea made?
Catechin content
Leaves steamed or heated
This destroys enzymes that oxidize polyphenols
Leaves dried
Catechin: 30%-42%
How’s oolong tea made?
Catechin content
Leaves repeatedly rolled and dried. This oxidizes polyphenols
Catechin: 8%-20%
What is catechin?
Type of natural phenol and antioxidant. It is a plant secondary metabolite
Which type of tea has more compounds?
> 300 compounds in black tea; 30 in green tea
Describe Polyphenolic compounds contained in tea
Polyphenolic compounds (e.g. catechins)
–Astringent, green tea has greatest amount
–May have healthful properties; but bind iron
What is green tea and excellent source of?
Green tea = excellent source of F
What are the roles tannins in tea?
flavour, colour, astringency
What is the source of caffeine in tea
2.5 -5% of dry matter tea leaves
What plant is cocoa produced from?
Seeds of fruit of Theobromacacao tree
What are the steps of cocoa production ?
harvested, fermented, dried, roasted outer layer removed, milled, pressed : cocoa + cocoa butter
What are the 2 methylxanthine compounds in cocoa? What is their concentration?
Theobromine And caffeine
– 1 cup cocoa = 0.1 g theobromine, 0.01g caffeine
Cocoa & chocolate: More than 360 __ and __
More than 360 volatile compounds and flavor substances
What are the antioxidants in cocoa?
Flavonoids (epicatechin: CV health … raw cocoa, dark chocolate)
What is the fat in cocoa?
stearic acid
What are the carbohydrates in cocoa?
predominantly starch
What are the acids in cocoa?
Organic acids: mostly acetic acid (a flavor constituent), citric acid, oxalic acid
What is the role of tannins in cocoa?
colour & flavour
what are the ingredients of white chocolate?
cocoa butter, sugar, milk solids
Steps of cocoa powder prep
Cocoa beans-> (cleaning, fermentation, shelling, roasting, winnowing)->roasted nibs-> (grinding, refining)-> mass/liquor-> (pressing)-> cocoa cake -> (milling, sieving)-> cocoa powder
Steps of chocolate prep
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
Steps of cocoa butter prep
Cocoa beans-> (cleaning, fermentation, shelling, roasting, winnowing)->roasted nibs-> (grinding, refining)-> mass/liquor-> (pressing)-> cocoa butter
Describe carob
•Lower in fat •Higher in CHO •Brown Color •No flavonols •No methylxanthines (caffeine, theobromine)
what are spices and herbs?
Substances used in small quantities to alter the flavor of foods, with little or no nutritive value
Distinction between spices & herbs ?
Based on part of the plant they are derived from
How should herbs be stored?
Keeping fresh herbs -refrigerator (2 weeks)
Herbs -drying or freezing
1 teaspoon dried herbs = _ teaspoons fresh herbs
1 teaspoon dried herbs = 3 teaspoons fresh herbs
Name spices
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 ;)
Name herbs
Parsley Marjoram Oregano Rosemary Sage thyme
Herb flavors are more easily dissolved in __ that in __ -often added to _-
Herb flavors are more easily dissolved in fat that in water -often added to salad dressing
Rules for adding herbs into uncooked dishes
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
When should herbs added during cooking?
Often added during the last min of cooking to avoid driving off their flavor by heat
What is the purpose of flavour potentiators? Name some examples
Increase flavor without having a sensory effect of their own
Monosodium glutamate:
• Glutamic acid
Certain 5’-nucleotides containing 6-hydroxypurine:
• Inosinic and guanylic acids:
Describe Certain 5’-nucleotides containing 6-hydroxypurine:
• Inosinic and guanylic acids:
a 50:50 mixture potentiates sweetness and saltiness, suppresses bitterness and sourness
• Reduces threshold for MSG
Describe monosodium glutamate
- Glutamic acid - an amino acid
- MSG increases sensitivity to sour and bitter and/or reduces taste thresholds for sweet and salty
- “meaty flavor “
name different salt varieties
- Sea salt
- Rock salt
- Table salt
- Kosher salt
- Flavored salts
what is the source of malic acid?
obtained from apples, cherries, peaches, and plums
what is the source of citric acid?
obtained from citrus fruits, strawberries, raspberries, and black currants
Apart from caffeine, what does coffee contain?
– Chlorogenic Acids
– Volatile compounds (>600)
