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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
What are some of the major components of grains?
26
What are some of the minor components of grains?
27
What is value-added processing of grains?
Primary - simple processing - milling, pearling, cleaning, polishing Secondary - starch/protein/oil refining, soluble fiber concentration Tertiary - starch/protein modification, bioplastics, biodiesel
28
what is used to make seitan
gluten protein
29
what are some value-added processes for the following grains: rice, barley, oat, canola, soybean, wheat, corn
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
What is the basic composition of rice
* **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
What are the advantages/disadvantages of value-added processing?
32
classes of rice grains (2)
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
what is pearling/polishing of rice grains?
- 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
what is the % amylose content of different types of rice? how does amylose content affect rice?
* 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
Why is whole grain product consumption emphasized?
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
composition of barley
* **moisture** 7-8% * **protein** 8-10% * **carbs** 65-75% starch 55-60% fiber 10-15% sugar 0%
37
composition of rice
* **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
explain rice processing
39
what is a dehuller
40
what is a pearler
41
what is barley malting?
42
why is barley malt used in food applications?
43
what is degree of pearling and how does it connect to the dietary fiber and starch contents of the main/primary product
44
what is the by product of pearling
45
composition of oats
* **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
what moisture content should grains be and why
below 12% to avoid spoilage + germination
47
how are oat grains processed?
48
why is it important to stabilize oat grains?
* improve microbial quality (steam injection) * clean grain surface (dry washing) * inactivation of lipase and lipoxegenase
49
what causes rancidity in oat grains?
unsaturated fat + lipase + lipoxegenase
50
4 types of oats in order from lowest to highest glycemic index
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
composition of corn
* **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
processing of corn
Dry Milling -
53
what part of the wheat grain composes white wheat flour, whole wheat flour and whol grain flour?
**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
what is the endosperm of wheat high in
starch and protein
55
what is semolina
- coarsely milled gritty product of **whole durum wheat** - pasta, couscous etc.. - also other varieties of coarsley milled wheat (corn, sorghum, rice)
56
what is dry milling?
"crack and sieve" - gradual reduction process that creates different types of flours
57
% of oil and protein in canola
45% oil 35% protein
58
how is canola processed?
*double extraction* 1. screw press creates a "cake" 2. solvent extraction using hexne 3. products: oil, meal (high in protein, used as feed)
59
how is soy processed?
**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
difference between soy concentrate and soy isolate
concentrate: ~70% protein isolate: ~90% protein

NUFS 374 (5 decks)

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