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Foods Facts And Fallacies > Unit 4 > Flashcards

Unit 4 Flashcards

1
Q

What is water activity (aw)

A

the amount of free water in a food vs bound water

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2
Q

True or false: Water activity is the same thing as the moisture content

A

false

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3
Q

Foods with higher or lower water activity are at risk for microbial spoilage

A

higher

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4
Q

The presence of _____ determines water hardness

A

mineral salts

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5
Q

What is temporarily hard water

A

contains bicarbonate salts

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6
Q

what is permanently hard water

A

contains calcium and magnesium sulfates

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7
Q

How do you temporarily and permanently hard water

A 
temporary = boiling
permanent = exchanging sodium ions for the Ca and Mg
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8
Q

Is hard water acidic or alkaline

A

alkaline

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9
Q

Fluoride is important for ____

A

teeth and bone formation

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10
Q

Chlorine and ozone is added to water to ___

A

kill microorganisms

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11
Q

Why would nitrates be found in water

A

from fertilizer, manure, or sewage

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12
Q

Why would lead be found in water

A

from old lead pipes

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13
Q

Why would organic chemicals be found in water

A

pesticide contamination

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14
Q

2 examples of molecules that water is a solvent for

A 
flavour molecules (tea)
sugars (juice, syrup)
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15
Q

____ is an example of water being used as a vehicle for heat transfer

A

Boiling

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16
Q

(hexose/pentose) sugars such as glucose, mannose, fructose, and galactose are the building blocks of (starches/ fibers+gums)

A

hexose

starches

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17
Q

(hexose/pentose) sugars such as ribose, xylose, and arabinose are the building blocks of (starches/ fibers+gums)

A

pentose

fibers + gums

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18
Q

What is the most abundant sugar

A

Glucose

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19
Q

____ is the form of sugar that circulates the bloodstream

A

Glucose

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20
Q

3 products of glucose

A

Energy
Water
Carbon dioxide

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21
Q

glucose is widely used in what industry

A

baking

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22
Q

What is the sweetest sugar

A

Fructose

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23
Q

True or false: fructose easily crystallizes

A

false, it is very soluble

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24
Q

True or false: Galactose is not normally found in its free form in foods

A

true

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25
Q

What is the basic unit of vegetable gums

A

galactose

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26
Q

Glucose + fructose =

A

sucrose

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27
Q

glucose + glucose =

A

maltose

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28
Q

glucose + galactose =

A

lactose

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29
Q

table sugar is referring to ____

A

sucrose

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30
Q

sucrose is extracted from ____

A

sugar cane + sugar beats

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31
Q

maltose is a product of ____ hydrolysis

A

starch

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32
Q

raffinose and stachose are examples of ____

A

oligosaccharides

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33
Q

raffinose and stachose are found in _____

A

dried beans

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34
Q

what is the difference between homo-polysaccharides and heterosexual-polysaccharides

A 
homo = same type of monosaccharide
hetero = 2+ types of monosaccharide
35
Q

True or false: polysaccharides must be branched chains

A

False: can be straight chains or branched

36
Q

True or false: starch is water soluble

A

False

37
Q

amylose and amylopectin are both _____ molecules

A

starch

38
Q

what is the difference between amylose and amylopectin

A 
amylose = linear
amylopectin = branched
39
Q

Is starch composed of either just amylose or amylopectin, or a mixture of the two?

A

a mixture

40
Q

Is starch made of more amylose or amylopectin

A

amylopectin

41
Q

what is gelatinization

A

the swelling of starch granules when heated in water

42
Q

What are dextrins

A

polysaccharides that are derived from starch

43
Q

How are dextrins produced

A

starch is broken down by enzymes, acid, or dry heat

44
Q

what type of polysaccharide can be used as a fat replacer in food

A

Dextrins

45
Q

What is the difference between starch and glycogen

A 
starch = plant storage of glucose
glycogen = animal storage of glucose
46
Q

True or false: Glycogen chains are longer and more branched than starch

A

True

47
Q

True or false: Glycogen is rapidly degraded upon the animals death

A

True

48
Q

Surplus glucose in the body is converted to either ____ or _____

A

fat or glycogen

49
Q

Glycogen is temporarily stored where (2)

A

liver and muscles

50
Q

What are the 2 types of plant fibre

A

soluble fibre and insoluble fibre

51
Q

what type of fibre forms a gel-like solution, what type swells?

A 
soluble = gel
insoluble = swells
52
Q

Is cellulose a homoglucan or a heteroglucan

A

homo

53
Q

is hemicellulose a homoglucan or a heteroglucan

A

hetero

54
Q

is beta-glucan a homoglucan or a heteroglucan

A

hoo

55
Q

what is the most abundant type of fibre

A

cellulose

56
Q

what type of fibre is used to improve the water binding of flour

A

hemicellulose

57
Q

Are beta-glucans more or less water soluble than cellulose

A

more

58
Q

Oats and barley are rich in what type of fibre

A

beta-glucans

59
Q

what type of fibre traps cholesterol in the body

A

beta-glucans

60
Q

what type of fibre slows starch digestion and glucose absorption

A

beta-glucans

61
Q

what type of fibre is found both in cell walls and the space between plant cells

A

Pectins

62
Q

Galacturonic acid is the building block of what type of fibre

A

Pectins

63
Q

5 types of vegetable gums

A
  1. seaweed extracts
  2. plant seed gum
  3. plant exudates
  4. microbial gums
  5. modified cellulose
64
Q

3 parts of a wheat kernel

A

bran
germ
endosperm

65
Q

Wheat bran properties

A

high in vitamins, minerals, and fibre

66
Q

Wheat germ properties

A

high in vitamins and fat

67
Q

Wheat endosperm properties

A

high in carbohydrates

68
Q

Flour is made of what part of the wheat kernel

A

endosperm

69
Q

Semolina is derived from ____

A

Durum wheat

70
Q

5 ingredients of beer

A
  1. cereal grains
  2. saccharomyces yeast
  3. carbon dioxide
  4. hops
  5. water
71
Q

What do hops do in beer

A

intensify flavour and colour

72
Q

beer mash =

A

cereals + water

73
Q

beer wort =

A

liquid portion of the mash

74
Q

beer wort is high in ____

A

fermentable sugars

75
Q

10 steps in making beer

A
  1. make mash
  2. extract wort, move to kettle
  3. wort + hops, settle
  4. wort is filtered through hops
  5. cool wort, + yeast
  6. fermentation for 9 days
  7. Chill beer, filter to remove yeast
  8. storage in tanks (months) to develop flavour
    • CO2 during storage
  10. final filtration, bottled
76
Q

What are prebiotics

A

indigestible dietary carbs that stimulate growth of probiotics

77
Q

Fructo-oligosaccharides are used as food by which bacteria (3)

A
  1. Faecium
  2. Acidophilus
  3. Bifidus
78
Q

What is inulin

A

A plant extract composed of linear fructose changes with 1 terminal glucose

79
Q

What is the only place inulin can be digested in humans and how

A

large intestine

via anaerobic fermentation by bacteria

80
Q

Calorie content of inulin

A

1.5 calories /gram

81
Q

True or false: excess inulin is excreted in the stool

A

false

82
Q

Inulin can be used in low fat foods to provide what texture

A

creamy

83
Q

3 other carb prebiotics

A

oligofructose
lactulose
beta-glucans

Foods Facts And Fallacies (5 decks)

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