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LSE 9A > Sugar Concentration > Flashcards

Sugar Concentration Flashcards

1
Q

Food preservation is important in what perspectives?

A

Aesthetic Quality, Nutrition, Sanitation, Economy and Convenience

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2
Q

Benefits of Food Preservation

A

• Frees people from total dependence on geography and climate in providing their needs and wants
• Avoids the feast and famine cycle
• Reduces Wastage

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3
Q

Preservation by increased osmotic pressure

A

Sugar Concentration

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4
Q

Products made from fruits and/or plant parts with added sugar after concentration by evaporation to a point where microbial spoilage cannot occur

A

Sugar Concentrates

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5
Q

Provides the characteristic flavor and color to the product

A

Fruits

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6
Q

Provides capability of a mixture to form a gel under appropriate conditions

A

Pectin

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7
Q

Advantages of commercial Pectin

A

• Over matured fruits can be used
• Cooking time is shorter and set
• Yield from a given fruit is greater

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8
Q

Disadvantage of using commercial Pectin

A

• Requires more sugar
• Masks the natural flavor of the fruit

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9
Q

Provides firmness to gel formation

A

Acid

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10
Q

Controls the rigidity and strength of a gel

A

Sugar

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11
Q

Average percent composition of sugar in a sugar concentrate

A

60-65%

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12
Q

Usually used in homemade jelly fruit products

A

Granulated White Sugar

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13
Q

The preservative of a sugar concentrate

A

Sugar

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14
Q

Thick, sweet spreads made of crushed or chopped fruits with sugar

A

Jam

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15
Q

A coagulated form of dessert having a gelatinous texture

A

Jelly

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16
Q

The temperature at which gel formation of the mixture starts

A

Setting Point

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17
Q

The setting point of a concentrate depends on what?

A

Sugar-Pectin-Acid Ratio

18
Q

Nine problems in jam and jelly making

A

•Crystal Formation
•Bubbles
•Too Soft
•Syneresis or Weeping
•Off Color
•Cloudiness
•Presence of molds
•Too stiff/tough
•Hard or Shrunken Fruit

19
Q

Fruits cooked in syrup until the fruit is clear, tender, and transparent.

A

Fruit Preserve

20
Q

How is fruit juice drawn?

A

Osmosis

21
Q

Jam like products that contain nuts, raisins, and coconut

A

Conserves

22
Q

A clear jelly with bits of fruit or peel evenly suspended in a transparent jelly

A

Marmalade

23
Q

Prepared by boiling mashed fruit pulp with sugar to a semi solid mass.

A

Fruit Paste Candy

24
Q

Prepared by gradually concentrating fruits in syrup thru repeated boiling until the fruit becomes saturated, followed by drying to avoid stickiness

A

Candied Fruits

25
Q

Prepared by coating the candied fruits with concentrated confectioner’s sugar syrup to attain a transparent glaze to it’s surface

A

Glazed Fruits

26
Q

Problems with preserved products

A
  1. OFF FLAVOR
  2. SHRIVELED PRODUCT
  3. TOUGH PRODUCT.
  4. STICKY OR GUMMY PRODUCT
  5. OFF COLOR
  6. LOSS OF COLOR
  7. PRESENCE OF MOLDS
27
Q

Importance of Food Additives

A

•Lengthen shelf life
•Enhance flavor
•Attain desired texture
•Improve appearance

28
Q

Prevents Contamination and inhibits spoilage

A

Preservatives

29
Q

Examples of preservatives

A

Antibiotics
Sodium benzoate
Sulfites

30
Q

Prevents the growth of mold

A

Mold inhibitors

31
Q

Example of a Mold Inhibitor

A

Sorbic Acid

32
Q

Retards oxidative deterioration, rancidity and fat and oils or development of off flavors

A

Antioxidant

33
Q

Example of AntiOxidant

A

Ascorbic Acid and Sulfur Dioxide

34
Q

To improve or modify the color of the product

A

Food Coloring

35
Q

Example of food coloring

A

Saffron, Carotene, Chlorophyll, Orange, Synthetic Dyes, Annatto

36
Q

Enhances the flavor, aroma, and the natural flavor of the food

A

Flavor Enhancer

37
Q

Example of a flavor enhancer

A

Velter, Spice, Monosodium glutamate(MSG), essential oils, aromatic chemicals

38
Q

Maintain desired texture in foods (EST)

A

Emulsifiers
Stabilizers
Thickeners

39
Q

Permit dispersion of tiny globules or particles of a liquid; makes the liquid miscible

A

Emulsifiers

40
Q

Examples of emulsifiers

A

Fats,oil, and lard

41
Q

Smoothens variation in color and age: provides uniformity specially in bakery products (MB)

A

Maturity and Bleaching

42
Q

Improve elasticity and stability of dough

A

Conditioners

LSE 9A (4 decks)

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