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5) Food Product Development > Technical Challenges (2) > Flashcards

Technical Challenges (2) Flashcards

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Gourmet Food flashcards
1
Q

what are examples of other functions of sugars, besides nutritional value?

A
  • sweeteners
  • humectants
  • plasticizers
  • color and flavor producers through browning rxns
  • texturizing agents (crystallization)
  • flavor binding
  • food preservatives
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2
Q

what are 2 types of alternative sweeteners to reduce need for sucrose in food pdts?

describe each. examples?

A
  1. bulk sweeteners:
    - caloric alternatives; more intense sweeteners than sucrose
    - eg. crstalline fructose, high fructose corn syrup, mannitol
  2. intense sweeteners:
    - contributes no/few calories to food
    - not approved in any country
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3
Q

describe mannitol

A
  • high laxation potential
  • low solubility
  • high melting point
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4
Q

describe maltitol

A
  • disaccharide with half the calories

- 90% sucrose sweetness

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5
Q

describe xylitol

A
  • non-cariogenic properties

- cooling effect (hence it’s popularity in oral care, chewing gum and mint pdts)

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6
Q

describe tagatose

A
  • monosaccharide made from whey

- 92% sweetness of sucrose

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7
Q

what are 4 major determinants for choosing a sweetener

A
  1. quality of flavor (bitter or undesirable aftertastes)
  2. cost
  3. consumer perception of safety
  4. stability in food system
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8
Q

describe aspartame

A
  • 180x sweeter than sucrose
  • limited heat stability
  • hydrolyzes at acidic pH to yield methanol and dipeptide
  • participates in non-enzymatic browning
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9
Q

describe neotame

A
  • 30-60x swweter than aspartame
  • 6,000-10,000 sweeter than sugar
  • doesn’t participate in maillard browning rxns
  • approved for use as a sweetener and flavor enhancer in foods (except meat and poultry)
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10
Q

describe sucralose

A
  • 600x sweeter than sucrose

- heat stable

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11
Q

describe saccharin

A
  • 300x sweeter than sucrose
  • bitter after taste
  • heat stable
  • not legal in canada
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12
Q

describe acesulfame K

A
  • used in Aspartame blends
  • heat stable
  • bitter aftertaste
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13
Q

describe stevioside

A
  • 300x sweeter than sucrose
  • extract of stevia leaves
  • not permitted everywhere
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14
Q

how do sugars function as humectants?

A
  • through hydrophilic nature of CHOs
  • promotes moisture retention
  • increases water mobility
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15
Q

define plasticizer or softeners

A

additives that increase the softness or fluidity of the foods to which they are added

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16
Q

why are hygroscopic sugars used in baked goods, plastic candies and chewy foods?

A

they help to retain moisture and inhibit crystallization

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17
Q

why are sugars added in intermediate moisture foods (Aw of 0.5-0.9)?

A

to prevent their toughening and hardening

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18
Q

what happens when enough h2o is removed from a sugar solution?

A

crystallization occurs as in a fondant or fudge

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19
Q

crystallization can’t occur until what?

A

the phase is supersaturated or undercooled = nucleation and growth

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20
Q

as sugar crystallizes, amount of plasticizer ___ (incr/decr)

A

decreases

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21
Q

what is the function of osmotically active materials in ice cream?

A

they act as cyroprotectants to control ice crystals in frozen food systems

22
Q

what does the boiling point elevation curve describe?

A

how the boiling point temp increases as the amount of dissolved solids increases

23
Q

sweetener solubility is governed by what?

A

molecular interaction b/w sweetener and h2o

24
Q

what does the equation by Pancoast and Junk describe?

A

relationship between sucrose, temp and sucrose solubility

25
Q

what needs to be considered in sweetener mixtures?

A

each sweetener influences the solubility concentration of the others

26
Q

when does glass transition occur?

A

(Tg)

when the glassy state converts to the rubbery state

27
Q

what equation can be used to predict Tg?

A

Gordon-Taylor equation

Tg = (w1Tg1 + kw2Tg2)/ (w1+kw2)

28
Q

describe the state diagrams of fondant vs hard candy

A

fondant: increase temp until sucrose is soluble, then cool quickly to crystallization temp (approx 40C)

hard candy: reach peak temp and then cool quickly to glass transition temp (approx20C)

29
Q

what are the effects of staying in the glassy state?

A

minimized crystallization and damage due to crystal growth

example, drying of pasta is improved by controlling glass transition

30
Q

higher sucrose in synergy with other polysaccharides reduces what? why?

A

growth of ice crystals

b/c sugar renders the cryoprotectant more effective

31
Q

describe how sugars act as color and flavor producers

A

through non-enzymatic browning (maillard reaction)

32
Q

describe how sugars act as flavor binding agents

A

sugars can bind to water, alcohols, esters and ketones

33
Q

with starches, what are the 2 levels that needs to be considered

A
  1. molecular level: amylose and amylopectin ratio

2. morphology of the granule (mechanical properties of starch)

34
Q

what are main functional properties of starch?

A
  • thickening agent
  • gelling agent
  • edible films
  • textural modifier
35
Q

what two features are responsible for the behaviour of starch in foods?

A
  1. ease with which the polymer forms inclusion complexes

2. ability of the molecules to form crystalline bodies with strong molecular interactions

36
Q

describe the process of starch gelatinization

A
  • H bond rupture within the starch granule
  • H2O penetration into the loosened disorganized structure
  • heat addition enables H2O to enter and enlarge granules (swelling) which increases viscosity of solution
  • cooling: gel forms (uless only amylopectin molecules are present)
37
Q

compare starches with high amylose vs high amylopectin

A

starches w/ high amylose content makes a stronger and firmer gel b/c more amylose can move out of the granule and into the water

a starch with only amylopectin molecules cannot form a gel

38
Q

what is retrogression?

A
  • problem that starch is prone to

- causes starch to form granular and compact textures in the final pdt

39
Q

compare retrogradation to crystallization

A

retrogradation occurs more often that crystallization

40
Q

what is crystallization?

A

when starch molecules become irreversibly insoluble in water due to the formation of very powerful intermolecular bonds

41
Q

can the retrogradatioon of amylopectin and amylose be reversed? if yes, how?

A

amylopectin retrogradation can be reversed by heating

strong retrogradation of amylose can’t be reversed

42
Q

The cross-bonding of starches effects what physical properties?

A
  • swelling of the granules

- increases stability against breakdown in viscosity in acid foods and at high temp

43
Q

how does substitution of ester or ether groups for OH groups affect retrogradation?

A

it decreases retrogradation by decreasing association of the OH groups

44
Q

acid modified starches allow for what?

A

preparation of hot starch solutions of low viscosity which gel upon cooling

45
Q

tapioca starches create what kind of products?

A

creamy products

46
Q

describe resistant starches

A
  • undigested
  • serves as dietary fiber
  • has health promoting effects
47
Q

what are the 4 types of resistant starches?

A

type 1 RS: physically unavailable starch. Amylolytic enzymes have no access to starch accumulated in plant cells since the GI tract lacks enzymes capable of degrading plant cell walls

type 2RS: raw starch of some plant species

type 3 RS: retrograded starch occurring in the form of H2O insoluble semi-crystalline structures

type 4 RS: chemically or physically modified

48
Q

how does the presence of sugars affect the properties of starches?

A
  1. sugars compete with starch for water, retarding the swelling of the granule which reduces viscosity and gel strength
  2. sugars minimizes retrogradation of starch
49
Q

how do fats affect the properties of starches?

A

they have little effect on viscosity of starch suspension but an increase in fat content causes temp of max viscosity to decrease

50
Q

when fat content increases, how does this affect the temp of max viscosity of starches?

A

incr fat content = decr max viscosity

51
Q

how do monoglycerides with emulsifiers affect the properties of starches?

A
  1. increase the temp which granules swell

2. prevents gel formation

5) Food Product Development (12 decks)

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