Test 2: Ch 3 Continued Flashcards
What are the fat related substances?
Fat soluble vitamins
Sterols
Phospholipids
What is the essential fatty acid?
Linoleic
What are the fat soluble vitamins?
D E A and K
What are the sterols?
Cholesterol- animal fat
Ergosterol- plant or vegetable fat
What are the phospholipids and know how to draw them.
Lecithin Cephalin Sphingomyelin *lecithin is a good natural emulsifier in foods *look at notes for drawing
What is hydrogenation?
Where H2 is added to double bonds in oils and they are converted to or toward a fat.
What is the equation for how a saturated fatty acid is formed?
Unsat FA + H2 + Ni(catalyst) + high heat + high pressure = Sat FA
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?
Natural emulsifier
Ties water and fat together to keep them from separating.
Lecithin found in egg yolk
Milk fat lobule membranes
What do organic acids do in foods?
What acid is found in grapes, oranges/lemons, and apples?
They give tartness and slow bacterial growth.
Tartaric acid, citric acid, and malic acid
Some foods are ___ to get organic acids produced to ___ the food.
Give examples
Fermented, preserve.
Lactic acid in cabbage- sauerkraut
Acetic acid in apple juice- vinegar
Lactic acid in milk- cheese
Know how to draw citric, malic, tartaric, acetic, and lactic acid.
Look in notes
What are the oxidants? What can they cause?
Air (oxygen)
Sunlight
Metals- copper, iron, nickel
Off flavors
What are the antioxidants that are natural in foods?
Lecithin
Vitamin E
Sulphur containing amino acids like methionine
What are enzymes?
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.
Enzymes are largely ___. Give an example. Enzymes are a ___.
Proteins- lobster contains enzymes
Catalyst
Enzymes are more easily destroyed by ___ than ___ are.
Heat
Bacteria
What are some of the enzymes?
Amylase- starch splitting
Protease (pepsin)- protein splitting
Lipase- fat splitting
What is the green color of spinach?
Chlorophyll
What is the orange in carrots?
Carotene
What is the red in tomatoes?
Lycopene
What is the yellow in corn?
Xanthophyll
What is the purple in grapes?
Anthocyanils
What is the red in meats?
Oxymyoglobin
What is it called when sugar is burned? Give example
Caramelization
Maple syrup after boiling
What is maillard browning?
Chemical reaction between the aldehyde group of sugars and the amino group of proteins. Occurs in the storage or milk powder.
Flavors are very ___
Complex
What is used to help identify different flavor components in food?
Gas chromatography
What is the average percent of water in foods?
70%
What is the percent of water in fruits?
Vegetables?
Milk?
Grains?
85-95%
90-95%
87%
12-15%
What do we have when most of the water is removed from food?
Give examples
Food preservation
Dried fruit and beef jerky
The removal of ___ from food improves ___ ___.
Water
Keeping quality
Analogs have the objective of mimicking what?
Flavor, mouthfeel, texture and appearance while at the same time reducing caloric content
___ 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.
Milk or egg
Concentration in a liquid
