Unit 2 Nutritional, Physical, Chemical And Sensory Properties Of Food Flashcards
What is rancidity?
Unpleasant flavours which develop in fats when they are exposed to oxygen
What is oxidation?
Exposure to air causing loss of vitamins C in fruits and vegetables
What are enzymes?
Molecules in food which cause ripening or change the structure
What are the guidelines for preventing nutrient loss?
Buy veg and fruit frequently - use as soon as possible for max vitamin C Buy local produce - traveled less Store veg in fridge Prepare just before cooking Quick cooking methods conserve nutrients
What is denaturation?
Change in chemical structure of proteins during heating
What is coagulation?
Setting of proteins during heating
What is Gelatinisation?
Thickening of starch when moist heat is applied
What is dextrinisation?
Browning of starch when dry heat is applied
What is caramelisation?
Browning of sugar when dry heat is applied
What speeds up coagulation?
Acid
Acids and alkalis can be used as ………… With starches
Raising agents
What are the sensory properties of food?
Appearance
Smell
Taste
Texture
What is at extractive?
Savoury flavours that develop in meat as it cooks
What are the rules for carrying out Tate test?
At least 4 people
Provide water
Identical plates
Results table
What are food additives?
Natural or chemical substance added to food to improve quality
What are additives used for?
To improve shelf life
To improve the flavour, texture, appearance, colour and smell
To improve the consistency of food
To increase nutritional value
What are registered additives that can be used in the EU called?
E numbers
What are permitted additives?
Tested by the food standards agency before being approved for use by food manufacturers
What are novel foods?
Foods which are manufactured from ingredients not normally used for foods
What are the advantages of additives?
Wide variety Keeps for food longer Prevent mould growth To colour foods Increase nutritional value
What are the disadvantages of additives?
Hyperactivity
