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Food Science 110 > Part #1 > Flashcards

Part #1 Flashcards

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1
Q

How many calories are in one gram of fat, protein and carbohydrates?

A
  • Fat 9kcal/g
  • Protein 4kcal/g
  • Carbohydrates 4kcal/g
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2
Q

What is food loss?

A

The decrease in the quantity or quality of food resulting from decisions and actions by food suppliers in the chain. Excluding retailers, food services providers and consumers.

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3
Q

What is food waste?

A

The the decrease in quantity or quality of food resulting from decisions and actions by retailers, food service providers and consumers.

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4
Q

What is the standardization of butter vs dairy spread?

A
  • Butter min 80% milk fat

- Dairy spread min 39% milk fat

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5
Q

What is the physical state of fats and oils at room temperature?

A

Fat solid and oil liquid

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6
Q

What is a Triacylglycerol (TAG)?

A

Three fatty acids esterified with three hydroxyl groups of glycerol

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7
Q

Where are there trans fatty acids?

A

Animal fat and when vegetable oil undergoes hydrogenation.

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8
Q

What is the industrial production of vegetable oil include?

A

Extraction of crude oil
- Pressing
- Solvent extraction
Refining of crude oil
- Removal of phospholipids (degumming)
- Removal of free fatty acids (alkali neutralization)
- Removal of undesirable colorants (bleaching)
- Removal of undesirable odors (deodorizing)

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9
Q

What is the acid value of lipids?

A

Free fatty acid content

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10
Q

What is the Iodine value of lipids?

A

Degree of unsaturation (Based on the ability of unsaturated C-C bonds to react with iodine. Expressed as number of iodine (g) absorbed by 100g of oil).

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11
Q

What is the smoke point of lipids?

A

Oil stability during frying (Temperature at which a fat or oil produces visible smoke)

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12
Q

What causes lipid oxidation?

A
  • Sunlight and temperature
  • Polyunsaturated > Monounsaturated > Saturated
  • Generation of free radicals by contact with oxygen
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13
Q

What is hydrogenation of fats and oils?

A

Reaction of vegetable oil with hydrogen at elevated temperature and pressure in the presence of catalyst (Conversation of unsaturated fats into saturated fats).

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14
Q

What are good trans fats?

A

CLAs have the highest concentration present in dairy products and fats in the meats of lamb, veal calves, and cattle.

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15
Q

What is the relationship between fatty acids and melting point?

A

The longer and more saturated makes for a higher melting point with saturation being more important.

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16
Q

What does glucose isomerase do?

A

Converts Glucose to fructose (Basis of high fructose corn syrup).

17
Q

What is the order of sweetness index?

A

Sucralose > Fructose > Sucrose > Glucose > Galactose > Lactose

18
Q

What are the two levels of High Fructose Corn Syrup?

A
  • HFCS 55 (Soft Drinks)
    -HFCS 42 (Foods)
    The number represents the percentage of fructose and the rest is glucose.
19
Q

What are reducing sugars?

A

Sugars that contain free aldehyde or ketone groups. They act as reducing agents.

20
Q

What is Maillard browning?

A

Reaction between reducing carbohydrates and amino acids/proteins.

21
Q

What is caramelization?

A

Reaction between carbohydrates in the presence of heat to produce brown pigments and flavor.

22
Q

How does carbohydrates absorb water?

A

They form hydrogen bonds with water molecules. This is reduction in water activity as there is less free water.

23
Q

Where is xanthan gum from?

A

Microorganisms

24
Q

Where is algins and carrageenans from?

A

Seaweed extracts

25
Q

What is starch made of?

A

Two polymers Amylose (Linear chain of glucose units, contributes to gelling characteristics to cooked and cooled starch mixtures) and Amylopectin (Branched chain, contributes to thickening properties when a starch mixture is cooked with water but no gelling).

26
Q

Is starch granules soluble in water?

A

No they can only be dispersed in room temperature water. Thickening power of starch is observed only when the slurry of granules is heated.

27
Q

Describe the starch gelatinization process.

A

1) Starch is heated in water and the granules absorb water and swell. Viscosity of the mixture increases.
2) Continual heating of starch-water mixtures leads to disruption of granule structure. Viscosity of the mixture decreases.
3) upon cooling the resulting starch paste can form gel. Due to re-association of starch molecules.

28
Q

What is the pimento strips in olives made of?

A

Red chili puree and alginates

29
Q

What is so special about the amino acid Cysteine?

A

It contains a thiol group which can form disulfide bonds.

30
Q

What is so special about Lysine?

A

Contain an amino group in the ide chain that is extremely reactive. Milk proteins rich in lysine tend to brown more quickly than other proteins.

31
Q

What is the importance of isoelectric point in food?

A
  • They can no longer stay in aqueous solution (aggregates)
32
Q

What is Aspartame?

A

A synthetic peptide used as sweetener. Must be avoided by people with the genetic condition phenylketonuria.

33
Q

What is Aspartame?

A

A synthetic peptide used as sweetener. Must be avoided by people with the genetic condition phenylketonuria.

34
Q

What is the difference between bound water and capillary water?

A

Bound water has little to no mobility and does not freeze at 0C. Capillary water is is in pores and capillaries within food matrices.

35
Q

What is water activity?

A

The measure of the availability of water molecules to enter into microbial, enzymatic and chemical reactions.

  • Bound water is unavailable for reactions
  • Capillary water is somewhat available for chemical reaction
  • Free water is available for chemical reactions
36
Q

What is the formuala for water activity?

A

aw = p/po
- p = vapour pressure of the food
- po = vapour pressure of pure water at the same temperature
(aw ranges from 0.00 no free water to 1.00 all free water)

37
Q

How do you reduce interfacial tension in emulsions?

A

Use a type of molecule called surfactants/emulsifiers which can lower the interfacial tension. (Has both hydrophobic and hydrophilic tails).

38
Q

What are polymeric emulsifiers?

A

Different proteins can unfold to different extents at the surface

39
Q

How do you increase emulsion stabilization?

A
  • Increasing viscosity

Food Science 110 (4 decks)

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