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FDSC200 > Week8-Course1 > Flashcards

Week8-Course1 Flashcards

1
Q

T or F : sodium benzoate can be found in cranberries and it is a natural preservative

A

T

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2
Q

T or F : papayas contain papain and proteolytic enzyme

A

T

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3
Q

What are food additives?

A

constituents either isolated from food or synthesized that are added to food.

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4
Q

T or F : GRAS are exception to food additives regulation because they are not considered to be food additives

A

True

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5
Q

Why droplets of fat have the tendency to coagulate in a water mixture?

A

To reduce the interfacial tension

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6
Q

Complete : in an o/w emulsion, oil is the internal or ____ phase
and water is the external or ____ phase

A

(dispersed) phase

(continuous) phase

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7
Q

Which one will have a higher HBL : mono or diglycerides?

A

monoglycerides because there is two hydroxyl group so it is more hydrophile.

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8
Q

T or F : emulsifiers are used in such small amounts that their affect the lipid content of a food

A

False

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9
Q

What is HBL?

A

hydrophilic lipophilic balance and it is a calculation of the strength of an emulsifier.

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10
Q

What are the uses of acidulants (4)

A
  1. food preservation
  2. flavor
  3. gel formation
  4. prevent enzymatic browning by inhibiting polyphenol oxidase
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11
Q

Name two common acidulants

A 
phosphoric acid (inorganic, les natural)
organic acid (more natural)
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12
Q

What are the function of organic and inorganic acids in food?

A
  1. flavors

2. acidifying characteristics

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13
Q

Foods with a pH below 4.6 are ____ food and needs a ____ heat treatment

A

high acid food

non-agressive

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14
Q

Foods with a pH over 4.6 are____ food and needs a ____ heat treatment

A

low-acid

agressive or extensive (over 100C)

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15
Q

What is the name of the enzyme that is responsible of the browning in cut fruits and vegetables

A

polyphenol oxidase

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16
Q

T or F : when you cut fruits and veggies, there is some enzymatic and non-enzymatic browning happening

A

False, non-enzymatic browning is another name for the maillard reaction and has nothing to do with cutting fruits

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17
Q

T or F : canned meat products are high acidic food product

A

false, they are a low-acidic food product

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18
Q

Name 4 electron rich compounds

A
  1. Unsaturated fats and oils
  2. Vitamin C
  3. Chlorophyll
  4. Beta-carotene
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19
Q

What is oxidation?

A

a reaction in which an electron is removed from a

molecule by an oxidant.

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20
Q

What are antioxidants?

A

Antioxidant is a compound that prevents (or delays) reactions of food components with O2

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21
Q

Name three natural antioxidants

A
  1. Lecithin
  2. Ascorbic acid
  3. Tocopherols
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22
Q

Name 2 synthetic antioxidants

A
  1. Butylated hydroxyanisole (BHA)

2. butylated hydroxytoluene (BHT)

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23
Q

What are free radicals?

A

Free radicals are species that have a single unpaired electron: they
are extremely reactive

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24
Q

lipid autoxidation involves the formation of ____

A

peroxy radicals: LOO.

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25
Q

How does antioxidant function?

A

by scavenging free radicals and terminating

free-radical chain reactions.

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26
Q

Name all the groups of compounds that contribute to food color that we saw in class

A
  1. chlorophylls
  2. anthocyanins
  3. Carotenoids
  4. Meat proteins
  5. Tannins
27
Q

What is the analogue of chlorophyll that doesn’t contain the Mg ion

A

pheophytin

28
Q

What is particular with pheophytin

A

it is dimer in color than chlorophyll more brown green

29
Q

Why is it that the colour of fresh green veggies are more vibrant

A

because processing results in the loss of the Mg ion of chlorophyll and converts it into pehophytin that is dimmer in color

30
Q

What factors affects the chlorophyll pigment (3)

A
  1. pH
  2. Processing
  3. oxidation
31
Q

What color are anthocyanins?

A

red/blue/violet

32
Q

Describe the molecule of anthocyanins

A

three-rnig phenolic compounds, two aromatic rings fused together while the third is attached by a single bond.

33
Q

Anthocyanins are part of the ____ large class

A

flavonoids

34
Q

T or F : anthocyanins color intensity is sensible to pH

A

true

35
Q

What are the possible R groups of anthocyanins that makes them sensible to pH

A

H, OH, or OCH3

36
Q

T or F : anthocyanins can have a sugar molecule attached to a COOH group. It is called glycolysation

A

False, the glycosylation happens on a OH group

37
Q

T or F : Color intensity of anthocyanins is sensitive to pH changes. This sensitivity is due to protonation and deprotonation of the aromatic rings.

A

False, it is because of the deprotonation of the R groups.

38
Q

Carotenoids are saturated or unsaturated molecules?

A

highly unsaturated

39
Q

Name two carotenoids seen in class

A
  1. lycopene

2. Lutein

40
Q

What pigment is added to fish diets to turn their meat more pink

A

carotenoids

41
Q

What pigment is added to hens diets to turn their egg yolks more organge

A

lutein

42
Q

What pigment is added to cheddar cheese and margarine to give a orange-yellow color

A

Annatto (cotain bixin and norbixin)

43
Q

What is the plant that carries saffron

A

crocus stamen

44
Q

T or F : pigments and colors can function as antioxidants

A

T, they have delocalized electrons and are easily oxidized

45
Q

T or F : The red color of fresh meat is due to the binding of oxygen (in the air)
to the heme group of hemoglobin

A

False, it is due to the binding of O2 by myoglobin

46
Q

The color of fresh meat is very unstable over time: oxidation of the ____ on in myoglobin molecules to____ slowly occurs and causes the
color to shift from red toward ____

A

Fe2+
Fe3+
purple

47
Q

What can added to meat package (in usa) to prevent the purple to develop in meat and how does it work?

A

Carbon monoxide because it binds the Fe2+ more strongly than oxygen and the binding produce a cherry-red color

48
Q

T or F : the color change in cooked meat is due to the loss of the Fe ion

A

False, it is due to the denaturation of proteins

49
Q

What is the color associated with tannins?

A

black brown yellow

50
Q

Complete : tannins contribute to the ____ of foods

A

astringency

51
Q

Name two food components responsible for brown/black/yellow color in food

A

maillard reaction

tannins

52
Q

T or F : The appropriate color in food is required for a proper flavor response to be
obtained.

A

True

53
Q

T or F : The human tongue can perceive 4 taste

A

False, 5, because of umami

54
Q

T or F : monosodium glutamate (MSG) is a flavor potentiator and has the GRAS status

A

true :-(

55
Q

Complete : _____ are major contributors to the aroma of

onions and garlic.

A

Sulfur-containing compounds

56
Q

T or F : generally, flavors are effective compounds

A

T

57
Q

What is the key compound of the banana flavor

A

isopentyl acetate

58
Q

Complete : Essential oils are made up largely of _____, a class of volatile molecules that are _____ (lipo or hydrophobic)

A

terpenes

hydrophobic

59
Q

limonene is the essential oil responsible for the flavor of _____

A

lime

60
Q

citral is the essential oil responsible for the flavor of _____

A

lemon

61
Q

beta-sinensal is the essential oil responsible for the flavor of _____

A

orange

62
Q

nootkatone is the essential oil responsible for the flavor of _____

A

grapefruit

63
Q

Name two categories of flavor compounds seen in class

A 
essential oils
reaction flavors (due to reaction like maillard or caramelization)

FDSC200 (23 decks)

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