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FST 10 > Midterm 2 > Flashcards

Midterm 2 Flashcards

1
Q

carbohydrates

A

most abundant organic molecules, initial source of all food, provide energy, carbon, fiber, sometimes taste, Cn(H2O)n

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2
Q

GLUCOSE

A

C6H12O6 (hydrated carbon)

monosaccharide

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3
Q

sugar nomenclature

A

suffix -ose, classified given the # carbons

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4
Q

most foody sugars are made of…

A

hexoses

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5
Q

hexoses…

A

D-aldohexoses, D-ketohexoses or hexuloses

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6
Q

disaccharides

A

glucose, fructose

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7
Q

glucose aka…

A

dextrose or grape sugar

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8
Q

fructose aka…

A

levulose or fruit sugar

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9
Q

sweetness

A

1 of 5 modalities

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10
Q

various stages or degrees or refining form in order of increasing processing

A

molasses, raw sugar, brown sugar, white sugar

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11
Q

MOLASSES

A

concentrate juices from sugar bearing plants (most often sugar cane), contains substances other than simple sugars. various grades and darkness

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12
Q

open kettle and centrifugal

A

describe process of molasses

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13
Q

edible and industrial

A

describe quality

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14
Q

RAW SUGAR

A

should be 1st crystallization of sugar from boiling down (concentrating), sugar cane extract

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15
Q

BROWN SUGAR

A

more “taste”/flavor than white sugar, hygroscopic (holds moisture and makes things stay moist)

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16
Q

REFINED SUGAR

A

“sucrose”, only taste is sweetness, uniform quality, keeps indefinitely, source of nutritive energy, “empty calories”

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17
Q

sugar’s influence on history

A

modern world vastly influenced by spice/sugar trades, history of slavery in New world intimately tied to sugar harvesting, production, fermentation

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18
Q

“triangular trade”

A

never sail an empty ship, 1700s 1800s sugar, rum, slaves

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19
Q

CORN SYRUP

A

cheaper sweetener obtained from hydrolysis of (corn) starches

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20
Q

corn starches hydrolyzed by…

A

acids or ensymes

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21
Q

“hydrolysis”

A

splitting a molecule apart and adding equivalent of water molecule to products

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22
Q

partial hydrolysis produces…

A

glucose (dextrose), maltose, dextrins (higher MW polysaccharides)

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23
Q

corn syrup properties

A

less sweet than sucrose, hygroscopic, mixture of polymers and fragments, inhibits crystallization of sugars

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24
Q

high fructose corn syrups (HFCS)

A

ordinary corn syrup treated with enzymes, sweeter than regular corn syrup, can adjust Frc:Glc ratio

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25
Q

enzymes given suffix…

A

-ase

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26
Q

Honey

A

sucrose from plants converted from a disaccharide to two monosaccharides by enzyme “invertase”, plus pollens, waxes, acids, etc.

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27
Q

what percent of sugar is fructose?

A

53%

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28
Q

reaction for honey

A

sucrose + H2O goes to glucose + fructose

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29
Q

concern about honey

A

is a vector for the bacterium “Clostridium botulinum”

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30
Q

honey and infants

A

in autopsies of infants who have died from SIDS, spores of C. botulinum have been found

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31
Q

MAPLE PRODUCTS

A

flavors and color produced during “boil down”, 2/3 sugars, 1/3 h2o

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32
Q

SUGAR ALCOHOLS

A

hydrogenation of simple sugars (add H), many sugar alcohols exist naturally in nature especially plants

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33
Q

alcohol suffix

A

-ol

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34
Q

“Xylitol”

A

5C sugar alcohol, approx. sweetness of sucrose, anti- and non-carcinogenic properties, not regulated by insulin, price going down

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35
Q

Trident gum

A

Xylitol

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36
Q

correlation between artificial sugars and obesity

A
  1. people on weight gain trajectory more likely to use lowcal sweeteners
  2. sugar consumption causes satiety
  3. over compensation
  4. low blood sugar suppresses metabolism
  5. AS very sweet, elevate sweetness tolerance
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37
Q

approved lowcal sweeteners

A

acesulfame potassium, aspartame, neotame, saccharin, sucralose, stevioside

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38
Q

“Acesulfame-K”

A

200x sweeter than sugar, calorie free, often combined with other sweeteners, approved 1988 as tabletop sweetener, approved for baked goods, frozen desserts, candies, and beverages,

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39
Q

Aspartame (NutraSweet)

A

200x sweeter than sucrose, aspartic acid, phenylalanine, problem with PKU disorder, esterfied with methanol (synthetic), “Equal”, not heat stable

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40
Q

Neotame

A

6000x sweeter than sucrose, phenylalanine not released, 2002

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41
Q

Saccharin

A

300x sweetness sucrose, “Sweet ‘N Low”, can be carcinogin

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42
Q

Sucralose

A

600x sweeter than sugar, “Splenda”, 1998 FDA declares tabletop sugar, now general purpose sweetener, cannot be digensted

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43
Q

LowCal sweeteners FDA approval expected 2006

A

Alitame (2000x sweeter), Cyclamates (30x sweeter)

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44
Q

other naturally-occuring sweeteners being studied

A

glycyrrhizin (licorice extract), stevivoside or stevia (plant extract

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45
Q

MALTOSE

A

“malt sugar”, prepared by yeasts or enzymes acting upon starches, DISACCHARIDE, not common in nature

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46
Q

LACTOSE

A

disaccharide from mammalian milks, glucose+galactose; commercially prepared from whey; 1/6 sweetness of sucrose, low soubility

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47
Q

latin “lac” means…

A

milk

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48
Q

greek “gala” means…

A

milk, milky way

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49
Q

human milk consumption

A

only species to consume milk of other species and after weaning

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50
Q

who drinks most milk in world?

A

northern europeans, others often are lactose intolerant

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51
Q

lactose intolerance

A

decrease and lose production of lactase and cannot digest lactose

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52
Q

use of lactase enzymes…

A
  1. directly in processing
  2. naturally with fermented dairy products
  3. dietary supplements “lact-aid”
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53
Q

other things in dairy might cause digestion discomfort

A
  1. cheese concentrated milk proteins and fat
  2. lactose concentration begins at about that of milk
  3. ripening reduces lactose concentration in cheese and yogurt
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54
Q

country with largest cheese consumption

A

greece then france then italy

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55
Q

STARCHES

A

polysaccharide, amylose (linear)+amylopectin (branched)

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56
Q

examples of starch

A

amylose, cellulose

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57
Q

most abundant polysaccharide

A

celluose

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58
Q

amylose starch

A

straight chain that forms coils

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59
Q

most common starch

A

amylose

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60
Q

what is located in the “starchy endosperm” of a wheat kernel

A

starch granules and proteins associated with them, 83% of kernel

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61
Q

what makes starch granules swell

A

heat, they fill with water; evenually a “sol” solution formed; when cooled a gel forms from starch granules trapping water

62
Q

what is a “Gel”

A

solvent entrapped in network of polymer

63
Q

examples of “gel”

A
  1. “starch” chocolate pudding 95% water

2. “protein” jello 97% water

64
Q

difference between “regular” and “instant” pudding

A
  1. regular must be heated to gelatinize starch

2. instant just needs milk and mixed; has pre-gelatinized starch which prevents rapid retrogradation

65
Q

“retrogradation”

A

realignment of starch polymers that causes expulsion of water

66
Q

what does retrogradation cause in bread

A

staleness

67
Q

amylopectin

A

starch that contains alpha branches NOT PECTIN

68
Q

more amylopectin means…

A

less retrogradation

69
Q

starches with high amylopectin %s called…

A

“waxy” starches; ex. cornstarch

70
Q

what do manufacturers do to prevent retrogradation

A

chemically modify starches (must be labeled as “modified starch”

71
Q

AMYLASE

A

enzyme used to breakdown starch

72
Q

two major types of amylase

A
  1. alpha (random attack)

2. beta (cleaves off maltose)

73
Q

amylase in brewing

A

malting processes in brewing where starch in barley is broken down to maltose and glucose in order for yeast to ferment
starch into alcohol

74
Q

American Association of Cereal Chemists’ definition of DIETARY FIBER

A

edible parts of plants or analogous CHO that are resistant to digestion and absorption in human small intestine with complete or partial fermentation in the large intestine

75
Q

dietary fiber includes…

A

polysaccharides, oligosaccharides, lignin, and associated plant substances

76
Q

what does fiber do for GI tract

A

provides bulk to help move material

77
Q

feces are…

A

75% water, 25% solids

78
Q

the solids of feces are…

A
  1. insoluble fiber (undigestible); acts as bowel irritant; draws water out of lumen; cleans out lower GI
  2. solube fiber (partially digestible); lowers cholesterol concentration (more cholesterol converted to bile salts and pulled from bloodstream
  3. 20% dead bacteria
  4. 10-20% fat
79
Q

dietary fiber components…

A
  1. cellulose
  2. hemi-celluloses
  3. gums and mucilages
  4. pectins
80
Q

PECTIN

A

linear polymer of mostly galacturonic acid; METHYL ESTER

81
Q

what does nature use to cement plant cell walls together

A

pectin

82
Q

what happens when plant cells are heated?

A

release broken “chunks” of cell wall pectin to form smaller molecules we call “ordinary pectin”

83
Q

can boil some fruits and release enough pectin to make a gel BUT…

A

need to have acid and sugar present to form gel

84
Q

gel+sugar

A

jelly (or jam)

85
Q

things that are not pectin at all but are GELS…

A

thickeners and gums

86
Q

thickeners and gums…

A

polysaccharide derivatives; “natural” products

87
Q

famous thickeners and gums

A

locust bean gum; carrageenan; alginate; xanthan gum; guar gum

88
Q

BRAN

A

hard outer layer of grain

  • consists of combined aleurone and pericarp
  • integral part of whole grains
89
Q

pericarp contains…

A

fiber

90
Q

vlad the impalers castle

A

?

91
Q

where is bran in a wheat grain

A

mix of aleurone (outer layer of endosperm) and pericarp

92
Q

roles of fats

A

E source; texture; adipose; essential fatty acids; fat soluble vitamins (A, D, E, K); flavor and flavorings; heat transfer; fatty acid isomers (trans fats)

93
Q

caloric values of CHO, proteins, fats respectively

A

4 kcals/gram; 4 kcals/gram; 9 kcals/gram

94
Q

2015 dietary guidelines for fat

A

less than 35% total calories from fats/oils; controversial and always in revision

95
Q

what is the polymer of the subunit “fatty acids”

A

triglycerides

96
Q

TRIGLYCERIDE

A

3 fatty acids attached to glycerol

97
Q

saponification

A

treatment of fats with a strong base to give salts of fatty acids; used to remove fatty acids

98
Q

triglyceride hydrolysis

A

needed for digestion; use lipases; ONLY FREE FATTY ACIDS ARE ABSORBED

99
Q

diff between fats and oils

A

fats are semi-solids @ room temp; oils liquid @ room temp

100
Q

games of the fat industry

A
  1. food industry lables fat% by weight and tell how fat isnt there (95% fat free)
  2. nutritionists recommend less than 30% fat by calories; now 40%
    - FAT BY CAL DIFF THAN FAT BY WEIGHT
101
Q

by diluting food with water, the % fat (by weight)……

A

goes down, but does not change % calories from fat

102
Q

low fat franks fat %s

A

3% fat by weight

20% of calories from fat

103
Q

LOW-FAT TYPES

A

simplesse, olestra

104
Q

Simplesse

A

made from dairy and egg proteins; formulated as powder; may have problems with heating; 1 cal vs 9 cal

105
Q

Olestra (controversial)

A

chemically bonds fatty acids onto sugar molecules; so large they are indigestible; causes abdominal cramping and loose stools; inhibits absorption of some vitamins and other nutrients

106
Q

texture of fats

A

cocoa butter; polymorphism

107
Q

polymorphism of fats

A

cocoa butter

108
Q

cocoa butter

A

6 crystal forms; have different shapes and ways of packing; different melting points

109
Q

nicest form of cocoa butter

A

type V

110
Q

most stable form of cocoa butter

A

type VI (highest mp)

111
Q

how do you make all crystals type V

A

controlled heating/cooling

112
Q

“chocolate bloom”

A

caused by different crystal type from V to VI because of temp changes

113
Q

adipose tissue

A

marbling of meat “kobe beef”

114
Q

essential fatty acids are..

A

essential to proper metabolism; cannot be synthesized by body; thought related to production of powerful hormones and biochemicals (prostaglandins, leucotrienes, thromboxanes)

115
Q

essential fatty acids

A

linoleic, linolenic, arachidonic

116
Q

prostaglandins

A

originally isolated from seminal fluid

117
Q

fat soluble vitamins

A

A, D, E, K

118
Q

effects of fats on flavor

A
  1. storage of flavor compounds
  2. specific for product
  3. without fat, flavor is problem
119
Q

“aint nothin good without the grease”

A

fat flavoring, tina turner

120
Q

heat transfer of fats

A

large molecules do not evaporate, can be heated to high temp; heat transfer with hot fat is called frying

121
Q

double bond in fatty acid

A

causes “kink”; unsaturated

122
Q

saturated fatty acide

A

stearic acid

123
Q

OMEGA NUMBERS

A

the last carbon is like the last letter in greek alphabet (omega); they number in from the omega until they come to the first double bond

124
Q

fatty acid types…

A

polyunsaturated; monosaturated; saturated

125
Q

fat isomers

A

cis and trans double bonds

126
Q

proportions of fatty acid types…

A

?

127
Q

cis fat

A

double bonds found in FA’s in nature

128
Q

trans fat

A

double bonds formed as byproducts of synthetic chemistry process called “hydrogenation”;

129
Q

catalytic hydrogenation fo fats

A

converting veggie oil to margarine; saturating SOME of double bonds (partial hydrogenation); converts cis to trans

130
Q

proteins as food

A

source of amino acids; source of calories (energy)

131
Q

proteins in the body

A

structural; contractile; enzymes; receptors; transporters; antibodies; e- carriers; hormones; enzyme inhibitors; O2 transport/binding

132
Q

aa’s composed of…

A
  1. acid part
  2. amino part
  3. R group
133
Q

main types of protein structure

A
  1. fibrous= insoluble in water
  2. globular= soluble in water
  3. membrane= insoluble in water
134
Q

what breaks apart proteins

A

hydrolysis; ONLY ABSORB AND DIGEST INDIVIDUAL AMINO ACIDS

135
Q

example of secondary protein structure

A

lays, gives strength

136
Q

denaturing of a protein

A

how egg albumin changes from soluble liquid to insoluble gel or from soluble liquid to foam

137
Q

tertiary structure of proteins determines…

A

solubility (fibrous vs globular which is tertiary)

138
Q

how to turn gristle in steak to good meat

A

water+heat

139
Q

quaternary proteins

A

collagen

140
Q

collagen

A

triple helices (tropocollagen) of proline rich peptides, covalently cross linked

141
Q

formation of gelatin

A

collagen unwound by heating in salt water (slow-roasting)

142
Q

other uses for gelatin

A

dietary supplement, nails

143
Q

seed proteins

A

starchy endosperm is 85% of kernel, 10-15% of that is protein

144
Q

gluten proteins

A

prolamins, glutelins

145
Q

more protein means…

A

more glutenins, stronger dough

146
Q

all enzymes are…

A

proteins, but not all proteins are enzymes

147
Q

effect of phylogenetic distance from humans

A

best protein is from other humans but next best is from other animals

148
Q

essential amino acids

A

body cannot metabolize or make on own, must be consumed in diet

149
Q

when protein low in essential amino acid, considered…

A

LIMITING FACOR

150
Q

supplementary aa’s

A

adding supplemental aa to make up for lacking

FST 10 (3 decks)

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