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HNSC 1200 > UNIT 5 > Flashcards

UNIT 5 Flashcards

1
Q

lipids

A
  • organic compounds that are soluble in organic solvents

- composed with carbon, hydrogen, and oxygen (but have high proportions of hydrogen and less of oxygen)

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2
Q

glycerol

A
  • a three-carbon compound with three alcohol (hydroxyl) groups, each of which is esterified with fatty acid
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3
Q

fatty acid

A
  • aliphatic chains with a carboxylic acid (-COOH) functional group
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4
Q

saturated fatty acids

A
  • fatty acids that do not have any double bonds between the individual carbon atoms
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5
Q

monounsaturated fatty acids

A
  • fatty acid that has a single double bond
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6
Q

polyunsaturated fatty acid

A
  • tow or more double bonds
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7
Q

hydrogenation

A
  • the addition of hydrogen atoms to unsaturated fatty acid, causing the double bonds (unsaturated) to become single bonds (saturated)
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8
Q

complete hydrogenation

A
  • all double bonds being converted into single bonds

- “hardens” the shortening unable to use for baking

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9
Q

partial hydogenation

A
  • some of the double bonds are saturated and some of the double bonds are reconfigured from the cis form into the trans form
  • results in a partially hydrogenated fat, or trans fat
  • conducive to baking
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10
Q

omega-3 fatty acids

A
  • polyunsaturated fatty acids that have their first double bond on the third carbon from the methyl end of the fatty acid chain
  • essential to human diet
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11
Q

omega-6 fatty acids

A
  • polyunsaturated fatty acid that have the fist double bond on the sixth carbon atoms from the methyl end
  • when consumed in moderate amounts: regulate metabolism, stimulate growth of skin and hair, and maintain bone health
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12
Q

phospholipid

A
  • the resulting diglyceride (2 fatty acids) when one of the fatty acids in a triglyceride is replaced by a phosphate group
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13
Q

proteins

A
  • complex polymers of amino acids
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14
Q

amino acids

A
  • organic molecules containing carbon, hydrogen, oxygen, and nitrogen
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15
Q

peptide bond

A
  • covalent bond between the nitrogen of one amino acid with the carbon of the carboxylic group of the adjacent amino acid
  • amino bond
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16
Q

primary structure

A
  • linear arrangement of amino acids in a protein chain
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17
Q

secondary structure

A
  • foldings or coilings within a protein structure that are stabilized by hydrogen bonding
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18
Q

tertiary structure

A
  • final three dimensional structure of protein that involves numerous noncovalent interactions between amino acids
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19
Q

quaternary structure

A
  • how multiple peptide chains are aggregated together by hydrogen bonds, disulfide linkages, and salt bridges into a final specific protein shape
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20
Q

complete proteins

A
  • proteins containing all essential amino acids
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21
Q

incomplete proteins

A
  • proteins that lack one or more essential amino acids

- plant proteins

22
Q

protein complementation

A
  • combining two or more different protein sources to have a better amino acid balance than when consuming either protein alone
23
Q

food foam

A
  • two-phase system where air is dispersed in a continuous liquid or solid phase
24
Q

protein denaturation

A
  • the disruption of bonds that make up the tertiary and secondary structure of proteins.
  • Can occur through addition of heat, alcohol, acids, salts, enzymes, and mechanical shear.
25
Q

protein coagualtion

A
  • congealing and separating out of denatured proteins

- egg whites stiffen upon beating or harden upon heating

26
Q

enzymes

A
  • biocatalysts that speed up the rate of biochemical reactions, without getting destroyed themselves
  • not all proteins are enzymes, but all enzymes are proteins
  • each enzyme catalyzes a specific type of reaction
27
Q

enzymatic browning

A
  • process whereby the enzyme polyphenol oxidase (PPO) catalyzes the oxidation of phenols into brown-colored melanins
28
Q

nonenzymatic browning

A
  • the most common type of browning in processed foods
  • this reaction occur at elevated temperatures and include the caramelization of sugars and Maillard reactions between amino acids and sugars
29
Q

carmelization

A
  • a series of reactions involving dehydration, isomerization, and polymerization, resulting in the formation of polymeric caramels
  • caramels are responsible for the dark brown colors of certain foods
30
Q

maillard reactions

A
  • series of nonenzymatic reactions between reducing sugars and amino acids at high temperatures that result in browning
31
Q

vitamins

A
  • organic, nutritionally essential compounds that are mostly heat labile
  • classified as water soluble or fat soluble
32
Q

enrichment

A
  • adding back of nutrients after processing of a food

- • Flour Enrichment Act of 1972: addition of THIAMIN, RIBOFLAVIN, NIACIN, and IRON to flour

33
Q

fortification

A
  • addition of certain nutrients to a food as a means to prevent specific nutrient deficiencies in the population
34
Q

mineral

A
  • an element other than carbon, hydrogen, oxygen, and nitrogen that is present in food
  • heat stable and are classified as major or trace, depending on their concentrations in plants and animals
35
Q

saturation

A
  • the number of hydrogen atoms a fatty acid chain is holding

- more hydrogen atoms attached, the more saturated the fatty acid

36
Q

point of unsaturation

A
  • no hydrogen attached and a double bond occurs
37
Q

butyric acid

saturated

A
  • found in butter

- 4 carbon atoms, single bond

38
Q

stearic acid

saturated

A
  • found in beef

- 18 carbon atoms, single bonds

39
Q

palmitic acid

saturated

A
  • found in palm oil and cocoa butter

- 16 atoms, single bonds

40
Q

oleic acid

monounsaturated

A
  • found in olive oil and canola oil

- 18 carbon atoms, one double bond

41
Q

linoleic acid

polyunsaturated

A
  • oilseeds such as canola and soybean

- 18 carbon atoms and 2 double bonds

42
Q

linolenic acid

polyunsaturated

A
  • soybean and hempseed

- 18 carbon atoms but contains 3 double bonds

43
Q

cis form

unsaturated fatty acids

A
  • hydrogen atoms on the double bond are on the SAME SIDE as the double bond
44
Q

trans form

unsaturated fatty acids

A
  • hydrogen atoms are on OPPOSITE SIDES of the double bond from one another
  • higher melting point
  • naturally in meat, poultry and processed milk
45
Q

emulsifiers

A
  • substances that keep water and fat dispersed in one another (help them to mix together)
46
Q

lecithin

A
  • a phospholid found in egg yolk
47
Q

sterols

A
  • large molecules consisting of interconnecting rings of carbon atoms, with side chains of carbon, hydrogen and oxygen
48
Q

cholesterol

A
  • important in the structure of cell membranes
49
Q

winterization of fats

A
  • a process to produce salad oils that do not crystallize
  • oils can become cloudly at lower temperature
  • invloves lowering the temperature of oil
50
Q

rancidity

A
  • the chemical spoilage that commonly occurs with fats and fatty food
51
Q

fat replacers

A
  • ingredients that replace some or all of the functions of fat and may or may not provide energy
52
Q

artificial fats

A
  • zero-energy fat replacers that are chemically synthesized to mimic the sensory and cooking qualities of naturally occurring fats, but are totally or partially resistant to digestion

HNSC 1200 (5 decks)

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