Topic 4: Part C

Question 1

High carb foods are often processed into more convenient forms ..

Answer 1

• corn
• durum wheat
• wheat

Question 2

Corn

Answer 2

ground to make cereals and tortillas, extracted corn starch. can be hydrolyzed to produce corn syrup (glucose and maltose)

Question 3

Durum wheat

Answer 3

milled to for semolina (course flour) used to make pasta

Question 4

Wheat kernel composed of ..

Answer 4

• bran
• germ
• endosperm

Question 5

Bran

Answer 5

outer layer high in vitamins, minerals and fiber (14%)

Question 6

Germ

Answer 6

sprouting part high in vitamins (e) and fat (2.5%)

Question 7

Endosperm

Answer 7

high in carbs (83%)

Question 8

The brain and germ are..

Answer 8

removed during milling and the endosperm is made into flour (75%) and also cereals

Question 9

Plant carbs especially corn starch are also being used in production of..

Answer 9

ethanol a more environmentally friendly fuel additive used in gas to reduce sulfur dioxide emissions

Question 10

Brewing of beer goes back over..

Answer 10

6000 years and methods have mostly stayed the same

Question 11

Raw materials for beef manufacture include

Answer 11

a) cereal grains such as malted barley, rice, and corn which supply the carbohydrates (maltose and glucose) for fermentation;
b) saccharomyces yeast to ferment the carbohydrates into ethyl alcohol;
c) carbon dioxide (to purge oxygen from beer and enhance foaming);
d) hops (to intensify flavour and colour); and
e) water.

Question 12

First step in beer making is to combine the..

Answer 12

malted barley and other cereals with water and mildly cook to produce a mash. This process gelatinizes the starches and makes them more susceptible to fermentation

Question 13

The production of the mash is done in steps so that the..

Answer 13

liquid portion (wort) which is high in fermentable sugars can be extracted

Question 14

The wort is them pumped into…

Answer 14

a brew kettle and hops added. the mixture is brewed and the hops residue is allowed to settle

Question 15

The wort is drawn from the kettle though the ..

Answer 15

bed of hops which partially filters the wort

Question 16

The wort is the cooled and inoculated with ..

Answer 16

years Saccharomyces cerevesiae for fermentation

Question 17

Fermentation takes about ..

Answer 17

9 days and produces an alcohol content of approx. 4.6% swell as some amounts of carbon dioxide

Question 18

After fermentation is complete the beer is..

Answer 18

quickly chilled and passed though filters to remove the yeast and any suspended materials

Question 19

This green beer is then..

Answer 19

stored in tanks for several months which allows further settling of finely suspended materials and development of flavour compounds

Question 20

Additional carbon dioxide is added during storage of beer which helps..

Answer 20

purge the beer of any oxygen that may be present

Question 21

Presence of oxygen in beer can..

Answer 21

destroy flavour and reduce shelf life

Question 22

After storage the beer is given a ..

Answer 22

last fine filtration to yield a sparkling clear beverage

Question 23

After the last filtration beer is then..

Answer 23

bottled (racking) under pressure and pasteurized to prolong shelf life

Question 24

CHO’s as functional foods: Prebiotic

Answer 24

Dietary carbohydrates which are able to stimulate, specifically the growth of potentially beneficial bacteria (the probiotics), e.g., bifidobacteria at the expense of the more harmful pathogenic microorganisms.

Question 25

Example of carbohydrate prebiotic

Answer 25

Fructo-oligosaccharides (FOS) - naturally occurring sugars found in a variety of plant foods (ex: bananas, tomatoes, onion, garlic, wheat)

Question 26

FOS is used as “food” by the following beneficial bacteria

Answer 26

• faecium
• acidophilus
• bifidus
• not able to feed e.coli

Question 27

Other benefits of FOS

Answer 27

• Lower cholesterol and triglyceride levels.
• Reduce the pH of feces.
• Reduce CHO and lipid absorption.
• Reduce toxic metabolites.

Question 28

Inulin

Answer 28

polysaccharide containing fructose. A natural plant extract composed of linear fructose chains with mostly one terminal glucose unit.

Question 29

High sources of inulin

Answer 29

chicory (15-20%), Jerusalem artichoke (16-20%) and garlic (9-11%) wheat, onion and leek swell but lower amounts

Question 30

Metabolic summary of inulin

Answer 30

• Inulin is not hydrolyzed in the mouth, stomach and small intestine
• In the large intestine, inulin undergoes complete anaerobic fermentation by bacteria
• Does not contribute any calories
• No inulin is excreted in the stool

Question 31

Health benefits of inulin

Answer 31

1. Increases bioavailability of minerals such as calcium, magnesium and iron.
2. Reduces the risk of colon cancer.
3. Reduction in cholesterol and blood lipids.
4. Prevention of gastrointestinal tract infections.
5. Increased growth of bifidobacteria

Question 32

Bifidobacteria has following beneficial effects

Answer 32

• Produces nutrients such as B-group vitamins
• Produces digestive enzymes.
• Reduces food intolerance.
• Improves nutrient management.
• Reduces liver toxins
• Competitive elimination of pathogenic microorganisms