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Food Science > Test 2: Ch 3 Continued > Flashcards

Test 2: Ch 3 Continued Flashcards

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0
Q

What are the fat related substances?

A

Fat soluble vitamins
Sterols
Phospholipids

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1
Q

What is the essential fatty acid?

A

Linoleic

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2
Q

What are the fat soluble vitamins?

A

D E A and K

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3
Q

What are the sterols?

A

Cholesterol- animal fat

Ergosterol- plant or vegetable fat

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4
Q

What are the phospholipids and know how to draw them.

A 
Lecithin
Cephalin
Sphingomyelin 
*lecithin is a good natural emulsifier in foods 
*look at notes for drawing
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5
Q

What is hydrogenation?

A

Where H2 is added to double bonds in oils and they are converted to or toward a fat.

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6
Q

What is the equation for how a saturated fatty acid is formed?

A

Unsat FA + H2 + Ni(catalyst) + high heat + high pressure = Sat FA

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7
Q

What is a chemical with a hook on one end and a water molecule on the other, making it lipophilic and hydrophilic? What does this do to water and fat?
What are examples?

A

Natural emulsifier
Ties water and fat together to keep them from separating.
Lecithin found in egg yolk
Milk fat lobule membranes

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8
Q

What do organic acids do in foods?

What acid is found in grapes, oranges/lemons, and apples?

A

They give tartness and slow bacterial growth.

Tartaric acid, citric acid, and malic acid

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9
Q

Some foods are ___ to get organic acids produced to ___ the food.
Give examples

A

Fermented, preserve.
Lactic acid in cabbage- sauerkraut
Acetic acid in apple juice- vinegar
Lactic acid in milk- cheese

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10
Q

Know how to draw citric, malic, tartaric, acetic, and lactic acid.

A

Look in notes

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11
Q

What are the oxidants? What can they cause?

A

Air (oxygen)
Sunlight
Metals- copper, iron, nickel
Off flavors

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12
Q

What are the antioxidants that are natural in foods?

A

Lecithin
Vitamin E
Sulphur containing amino acids like methionine

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13
Q

What are enzymes?

A

Chemical substances produced by living animal and plant cells that speed up or slow down reactions already in progress without themselves being changed or becoming part of the end products.

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14
Q

Enzymes are largely ___. Give an example. Enzymes are a ___.

A

Proteins- lobster contains enzymes

Catalyst

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15
Q

Enzymes are more easily destroyed by ___ than ___ are.

A

Heat

Bacteria

16
Q

What are some of the enzymes?

A

Amylase- starch splitting
Protease (pepsin)- protein splitting
Lipase- fat splitting

17
Q

What is the green color of spinach?

A

Chlorophyll

18
Q

What is the orange in carrots?

A

Carotene

19
Q

What is the red in tomatoes?

A

Lycopene

20
Q

What is the yellow in corn?

A

Xanthophyll

21
Q

What is the purple in grapes?

A

Anthocyanils

22
Q

What is the red in meats?

A

Oxymyoglobin

23
Q

What is it called when sugar is burned? Give example

A

Caramelization

Maple syrup after boiling

24
Q

What is maillard browning?

A

Chemical reaction between the aldehyde group of sugars and the amino group of proteins. Occurs in the storage or milk powder.

25
Q

Flavors are very ___

A

Complex

26
Q

What is used to help identify different flavor components in food?

A

Gas chromatography

27
Q

What is the average percent of water in foods?

A

70%

28
Q

What is the percent of water in fruits?
Vegetables?
Milk?
Grains?

A

85-95%
90-95%
87%
12-15%

29
Q

What do we have when most of the water is removed from food?

Give examples

A

Food preservation

Dried fruit and beef jerky

30
Q

The removal of ___ from food improves ___ ___.

A

Water

Keeping quality

31
Q

Analogs have the objective of mimicking what?

A

Flavor, mouthfeel, texture and appearance while at the same time reducing caloric content

32
Q

___ or ___ proteins are formed into small hard spheres. And when suspended in the proper ___ in a ___, they have the same creaminess and smoothness as fat.

A

Milk or egg

Concentration in a liquid

Food Science (9 decks)

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