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NUFS 374 > Plant/Grain Foods > Flashcards

Plant/Grain Foods Flashcards

1
Q

What are the 3 major classes of grains

A

cereal, oilseed, pulses

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2
Q

what is the major grain crop in Canada?

A

wheat

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3
Q

List 3 major cereal crops grown in Canada

A

wheat, barley, oat

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4
Q

List 2 major oilseed crops grown in Canada

A

canola, soybean

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5
Q

List 3 major pulse grain crops grown in Canada

A

peas, lentils, chickpeas

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6
Q

what are the grain classes? which are monocots/dicots and what are the major Canadian grains for each class?

A
  1. Cereals, monocots - wheat, barley, corn, oat, rye
  2. Oilseeds, dicots - canola, soy, flax, sunflower
  3. Pulses, dicots - peas, lentil, chickpea, fava bean
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7
Q

what are cereal grains, give examples and criteria for classification

A

grass crops cultivated for their edible grain

1.Barley

  • regular (20% a), waxy (10% a), high a (40%)
  • low and high beta-glucan
  • hulled + hulless - 2 row/6 row

2.Corn

  • regular/dent
  • waxy
  • high amylose

3.Rye

4.Wheat

  • soft - 8-10% G, cakes and muffins
  • hard - 13-14% G, bread
  • durum - 16% gluten, holds shape

5.Oat

  • high and low beta-glucan
  • hulled and hulless

a - amylose
G - gluten

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8
Q

What is “hulled” and “hull-less” barley, oat & wheat

A

the hull of barley, oat and wheat are not attatched to the kernel very tightly, thus fall of easily during harvesting

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9
Q

compare starch content between 2 row and 6 row barley kernels

A

2 row - plumb (more starch)
6 row - lean (less starch)

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10
Q

does Canada produce any cereal grains? - provide examples

A

wheat, oat, barley

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11
Q

major cereal grains of the world? region/major cereal grain

A
  1. Corn
  2. Wheat
  3. Rice (milled)
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12
Q

what are coarse grains? provide exmples and and their primary uses

A
  • cereal grains other than wheat and rice
  • primarily used for brewing and animal feed
  • e.g corn, millets, barley, oat, rye, sorghum
  • grown in less fertile lands
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13
Q

what are oilseeds and examples

A

canola
rapeseed
mustard seed
sunflower (oil and protein)
flaxseed
soybean

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14
Q

difference between canola, rapeseed and mustard seeds

A

canola - LEAR (low erusic acid rapeseed)

rapeseed - HEAR (high erusic acid rapeseed)

mustard seed - glucosinolate + erusic acid; gives pungent flavour

erucic acid: long chain fatty acid, not good if consumed in high amounts

glucosinolate: negative effects

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15
Q

does canada produce any oilseed grains? - provide examples

A

canola, soybeans, flaxseeds, sunflower

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16
Q

structrual components of oilseeds

**

A
  • Seed coat/hull (fibrous): testa, nucelluar layer, aleurone, crushed endosperm
    soybean 10-12%, canola 18%
  • Embryo (storage): root and shoot (2%), cotyledons (>85%, contains protein, oil and vitamins)
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17
Q

what oilseeds are in pods

A

soybean and canola

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18
Q

what are pulse grains and examples?

A
  • starch rich seeds of legumes
  • 20-25% protein (balanced aa proteins)
  • 45-50% starch
  • meat alternative

e.g chickpeas, kidney beans, lentils, black beans, black eyed peas

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19
Q

does canada produce and pulse grains? - provide examples

A

peas
lentils
chickpeas
beans

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20
Q

why is pulse grain consumption fast increasing?

A
  • unique flavour
  • health benefits (source of quality protein and fiber)
  • affordable
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21
Q

what are some of the seed structural differences among cereals, oilseeds and pulses?

A
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22
Q

compare the structure of monocots and dicots

**

A

Both:
- Hull
- Seed coat
- embryonic stem and root

Monocots:
- one cotelydon; not highly developed
- endosperm (storage organ, starch)

Dicots:
- two cotelydons; high developed, storage organ for oil and protein

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23
Q

structural components of cereal grains

A

1.Hull /Husk 10-20%
- palea/lemma
- attatched in barley, oat and rice, not wheat
- fibrous, high in ash

2.Endosperm 50-83%
- large thin walled cells, high in starch & protein (starch embedded in protein), low in ash, sugars & oil

3.Bran 6-15%
- fruit coat: epidermis, endocarp, epicarp
- seed coat
- aleurone: oil, protein, enzyme sugars

4.Germ or Embryo 2-12%
- scutellum/cotelydon
- root and shoot
- rich in protein, oil, B-vit

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24
Q

structural components of pulse grains

A
  • protein 20-25%
  • starch 45-50%
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25
Q

What are some of the major components of grains?

A
26
Q

What are some of the minor components of grains?

A
27
Q

What is value-added processing of grains?

A

Primary - simple processing
- milling, pearling, cleaning, polishing

Secondary
- starch/protein/oil refining, soluble fiber concentration

Tertiary
- starch/protein modification, bioplastics, biodiesel

28
Q

what is used to make seitan

A

gluten protein

29
Q

what are some value-added processes for the following grains:
rice, barley, oat, canola, soybean, wheat, corn

A
  1. rice - dehulling, pearling, polishing
  2. barley - dehulling pearling
  3. oat - stabilization, flaking
  4. canola - crushing/oil extraction + refining
  5. soybean (oil) - crushing/oil extraction + refining
  6. soybean (protein) - protein refining
  7. wheat - dry milling or wet milling (starch/gluten/fibre)
  8. corn - dry milling or wet milling
30
Q

What is the basic composition of rice

A
  • Moisture 7-8%
  • Protein 7-8%
  • Digestible and indigestible carbs 55-60%
    starch 45-50%, fiber 6-10%, sugar 0%
  • fat 5-7% (concentrated in the bran layer)
31
Q

What are the advantages/disadvantages of value-added processing?

A
32
Q

classes of rice grains (2)

A

1.Japonica
- low amylose, high amylopectin
- glutenous and sticky
- short brown, short polished

2.Indica
- high amylose/low amylopectin
- dry and fluffy
- jasmine, basmati, long brown, long white

33
Q

what is pearling/polishing of rice grains?

A
  • process to create white rice: bran layer is removed; grain is put through an abrasive chamber that shaves off the outer layers
  • bran has lots of antioxidants, nutrients, fiber, phenolics and phytochemicals - white rice is nutritionally inferior
34
Q

what is the % amylose content of different types of rice? how does amylose content affect rice?

A
  • high amylose rice > 24%
  • intermediate amylose rice 20-24%
  • low amylose rice 10-19%
  • waxy rice < 5%

high/intermediate amylose rice are firm and fluffy
low/waxy amylose rice is soft, moist and sticky

35
Q

Why is whole grain product consumption emphasized?

A

most of minor grain components as well as dietary fiber is concentrated in the bran/outer layers

removal of these layers by processing reduces nutritional value and benefit

36
Q

composition of barley

A
  • moisture 7-8%
  • protein 8-10%
  • carbs 65-75%
    starch 55-60%
    fiber 10-15%
    sugar 0%
37
Q

composition of rice

A
  • Moisture: 7-8%
  • Protein: 7-8%
  • Carbs: 55-60%
    starch 45-50%
    fiber 6-10%
    sugar 0%
  • Fat: 5-7%
    (concentrated in bran layer)
38
Q

explain rice processing

A
39
Q

what is a dehuller

A
40
Q

what is a pearler

A
41
Q

what is barley malting?

A
42
Q

why is barley malt used in food applications?

A
43
Q

what is degree of pearling and how does it connect to the dietary fiber and starch contents of the main/primary product

A
44
Q

what is the by product of pearling

A
45
Q

composition of oats

A
  • Moisture: 8% (preferred)
  • Protein: 16-17%
  • Carbs: 60-65%
    starch: 50-55%
    fiber: 10-12%
    sugar: 0%
  • Fat: 6-7% (spread across the grain)
46
Q

what moisture content should grains be and why

A

below 12% to avoid spoilage + germination

47
Q

how are oat grains processed?

A
48
Q

why is it important to stabilize oat grains?

A
  • improve microbial quality (steam injection)
  • clean grain surface (dry washing)
  • inactivation of lipase and lipoxegenase
49
Q

what causes rancidity in oat grains?

A

unsaturated fat + lipase + lipoxegenase

50
Q

4 types of oats in order from lowest to highest glycemic index

A
  1. stabilized whole oats - starch is not exposed by extra flaking/processing and takes longer for body to digest the starch
  2. steel cut oats
  3. rolled oats (flaked whole oats)
  4. quick oats (flaked steel cut oats)
51
Q

composition of corn

A
  • Moisture: 7-8%
  • Protein: 10-15%
  • Carbs: 80-85%
    starch: 70-72%
    fiber: 10-15%
    sugar: 1%
  • Fat: 4-5% (most in the germ)
52
Q

processing of corn

A
53
Q

what part of the wheat grain composes white wheat flour, whole wheat flour and whol grain flour?

A

white wheat flour: endosperm

whole wheat flour: endodperm and bran (no germ) added to same proportions as original grain

whole grain flour: endosperm, bran and germ (lowest glycemic index)

54
Q

what is the endosperm of wheat high in

A

starch and protein

55
Q

what is semolina

A
  • coarsely milled gritty product of whole durum wheat
  • pasta, couscous etc..
  • also other varieties of coarsley milled wheat (corn, sorghum, rice)
56
Q

what is dry milling?

A

“crack and sieve”
- gradual reduction process that creates different types of flours

57
Q

% of oil and protein in canola

A

45% oil
35% protein

58
Q

how is canola processed?

A

double extraction
1. screw press creates a “cake”
2. solvent extraction using hexne
3. products: oil, meal (high in protein, used as feed)

59
Q

how is soy processed?

A

Soy milk → soybean is soaked and hot water extracted

Tofu → soy milk is heated to denature secondary/quaternary protein structure and CaSO4 is added to bind with free open carboxylate groups; changes textural properties/gel networks

Oil + Soy Meal → solvent extracted to get oil (35%) and meal (50-52%)

60
Q

difference between soy concentrate and soy isolate

A

concentrate: ~70% protein
isolate: ~90% protein

NUFS 374 (5 decks)

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