workshop 9

Question 1

gelatin

Answer 1

• its a protein drived from beed and pork bones and pork skin.
• used in powder form or sheet form to set liquid, or to turn liquid into a solid as it’s chilled
• plants alternatives with gelatin-like properties= agar flake and carrageenan from algae and seaweed
• gelatin must be SOFTENED in cold water before it is dispersed in any other liquid
• separating gelatin particles with granular sugar will reduce clumping
• when gelatin is softened, should be removed from water by hand (sheet) or spoon (powder) and then added to the recipe

Question 2

7 factors affecting gelatin

Answer 2

1. GELATIN CONCENTRATION: a minimum concentration is necessary for gelling, envrion 15ml for 500ml liquid
2. SUGAR: sugar decreases gel strenght by competing with water for binding sites on gelatin molecules
3. ACID: gels are more tender when acidic, most rigid between pH 5 to 10.
4. SALTS: results in a firmer gel
5. PHYSICAL INTERFERENCE: presence of pieces of fruits or vegetables in gelatin products and mechanical agitation physically interfere with bon formation
   - amount of liquid or geltain should be adjusted if solids are added
   - solids shoud be added after some thickening has occured
6. ENZYMES: proteolytic enzymes present in certain raw fruits (ex bromelin in pineapple) prevent gelling by denaturing gelatin
   - easily destroyed by heat
   - one can blanching fruit the fruit in water, microwave the fruit for 1-2 min or can use the canned version where pasteurization has taken place
7. TEMPERATURE AND TIME: gelatin loses its setting ability if boiled
   - gel network should be allowed to form slowly; if liquid is cooled to quickly (ex in a freezer), a weak gel will result due to weak bond formation + product will re-liquify at room temp.

Question 3

starch (7 points)

Answer 3

1. starch used in food preparation for thickening purposes. polysaccharide composition of the starch (ratio amylopectin and amylose)= major factor determining its characteristics like formation of gel
2. starchs tends to form lumps that are very difficult to dissolve: if they are not dispersed, only starch granules on the outside of the lump can absorb water + gelatinizes during cooking (so granules inside remains dry)
   * prevent this by dispersing granules before liquid is added:
3. coating with the starch with fat
4. surrunding starch with sugar
5. disepersing starch in a small quantity of cold liquid
6. when starch + water = mixed, small amount of water is absorbed + produces reversibke swelling of the starch granules
7. gelatinization: starch granules softens as mixture is heated and more water is absorbed + swelling continues so create an irreversible breakdown
   - become translucent
   - each starch has a characteristic gelatinization temp range
8. continue heating = PASTING (5 min after gelatinization, lose its raw flour flavor)
9. overcooking + over-stirring= swollen starch granules to rupture so result= thinning of the sauce
10. high amylose content (cornstarch,rice) = become cloudy when heated and gel very quickly when cooled
    low amylose (potato, tapioca)= remain translucent + not gel as well but they will thick due to amylopectin
    ** thickening power of a starch reduce if not stored in an airtight container

Question 4

starch

Answer 4

8. SYNERESIS: refears to the leakage or separation of liquid from the gel which occurs when a cooled starch gel is left standing for some time
   - amylose molecules continue to form bonds, forcing water out
   - accelerates if gel = frozen
9. SUGAR: delays gelatinization by competing with starch for water
   - small amount= tenderizes effect on starch gels
   - large amount= decrease gel strenght and may turn sugar mixture into thick mass
10. presence of DEXTRINIZED starch or CIDIC ingredients decreases the thickening power of starches. PYRODEXTRINS (form from the breakdown of starch exposed to dry heat, have less thickening power
    - acids hydrolyze starch molecules, reducing their thickening power so acidic ingredients should be added once the starch mixture is cooked and thickened but before it cools to avoid disturbing the bonds and weakening the gel
11. WHITES SAUCES (BÉCHAMEL) = made with mik thickened with flour dispersed in fat (referred as a ROUX) which have preferably first been cooked together to give the sauce its special flavor + remove danger of starchy taste + lumps forming
    - consistency = depend on proportions f thickening agent (flour) to liquid (milk)
12. PASTY CREAM and PIE FILLINGS are starch and eggs based
    - puddings contain high amount of modified starch so that the puddings will thicken without cooking or will resist to retrogradation

Question 5

8 levels

Answer 5

0: thin
1: slightly thin
2: mildly thick
3: moderately thick - liquidised
4: extremely thich- pureed
5. minced and moist
6. soft and bite-sized
7. regular
IDDSI flow test: for drinks and liquids such as sauce, gravy, nutritional supplements (0-3) (this test uses a 10ml slip tip syringe)

• for extremely thick (0-4): they do not flow through a 10ml syringue in 10 sec + best consume with a spoon, so the IDDSI fork test and/or Spoon tilt test are recommended

Question 6

food hypersensitivities (2 types)

Answer 6

allergy= hypersensitivity reaction initiated by specific immunological mechanisms

1. FOOD ALLERGIES= caused by reaction of the body’s immune system to specific proteins in a food
   - cow milk, eggs, peanuts, tree nut, soy, wheat, fish shellfish
2. NON-ALLERGID FOOD HYPERSENSITIVITIES: not mediated by the immune system.
   - also called food intolerance
   - it generalles takes more normal sized portion to produce symptoms (compare to food allergies)
   - lactose, histamine, sulphite intolerance

Question 7

subsitutions of eggs

Answer 7

** role of eggs: leavening agents, affect texture of baked goods and binding ingredients

1. FLAX SEED:
   - 22ml finely ground flax seed (15 ml whole)
2. SILKEN TOFU OR SOY YOGURT:
   - in brownies, muffins, cakes
   - 50ml blend until smooth and creamy
3. ENER-G REPLACER, CORNSTARCH, BEAN FLOUR
   - ener-G containes starch and need to be mixed with 15-3-ml water
4. STARCH AND GUM
   - 1 blend of 1ml xantan gum, 10ml potato starch and 2ml oil
5. BANANAS AND OTHER FRUITS
   - 1/2 ripe banana, mashed or blended until smooth
   - 50ml of applesauce, canned pumpkin
6. BAKING POWDER AND BAKING SODA
   - ex: 15ml water, 15 ml oil and 5ml baking powder

Question 8

milk protein-free and lactose reduced

Answer 8

1. FLUID MILK
   - most common = soy
   - other beverages include rice, almond, nut, hemp and oat
   * * only cow milk and or soy are considered serving of milk and alternatives, other are not because level of fat and proteins= too low
2. MILK PRODUCTS:
   - soy or rice-based cheese substitutes
   * * casein is usually added to give a similar texture than cheese
   - for frozen desserts: soy yogurt, soy sour cream, cream cheese..

• Lactose-free milk is available in grocerys (treated with lactase to break down lactose into glucose and galactose)
• prepare own lactose-free milk at home: purchase lactase enzyme drops (lactaid) : 15drops/L= destroy 99% of lactose
• fermented product (yogurt + kefir)= better tolerated because lactase is produced during the process so breakdown 30% of the lactose in the milk
• ripening process of cheese production: lactose is converted to lactic acid

Question 9

peanut free

Answer 9

- alternative are primarly made from other nuts, seeds or pulses but majority dont consume them due to the possibility of cross-contamination with peanuts
alternative:
1. pumpkin seed butter
2. sunflower seed butter
3. pea butter
4. soy based butter

Question 10

nutritional yeast

Answer 10

• vit B12 is only synthesized by microorganisms
• natural animal soruces of vitB12 (which comes from the animal’s intestines or from their diet) include:
  fish, meat, poultry, eggs, milk, milk products
• even in small bacteria produces B12 in intestines= not enough
• nutritional yeast= made from fermented strains of saccharomyces cerevisiae

Question 11

FODMAPS

Answer 11

• it is short-chain carbohydrates that are rapidly fermented and can be poorly absorbed
• Fermentable, Oligosaccharides, Disaccharides, Monosaccharides, and Polyol
• diet is to reduce symptoms in those who have irritable bowel syndrome or inflammatory bowel disease
• poor absroption can result in wtaer attraction into the bowel
• bloatin and dierrhea and abdominal pain
  1. OLIGOSACCHARIDES:
• fructan sources (wheat, rye,garlic, onion, leeks, artichokes
• galacto-olisaccharides (GOS) sources (beans, lentils, soybeans, nuts like cashew
  2. DISACCHARIDES: (dairy products + ingredients from cow, goat or sheep milk)
  3. MONOSACCHARIDE (fructose sources: certains fruits, honey and high-fructose corn syrup)
  4. POLYOLS (sources of sorbitol, mannitol,erythritol,xylitol.. like apricots, avocados, cherris…
  foods not recommended in FODMAP diet:
  1. GRAINS
  2. PROTEIN FOOD (black eyes peas, dried beans, soy beans, sausages…)
  3. DAIRY PRODUCT
  4. VEGETABLES
  5. FRUITS
  6. OTHERS (beverages (qpple, pear and mango juices.), spreads and condiments (hummus, pickle, relish..) and sweeteners (artificial sweetener)

Question 12

istant thickening agents used to thicken liquid for people with dysphagia

Answer 12

• contain modified, pre-gelatinized cornstarch
• used to instantly thicken hot or cold liquids, sauces, purees… (specific consistency may be recommended)
• ** thcikening beverages reduces the speed of transport of the bolus from the oral cavity to the esophagus and prevents choking
• used consistometer to obtain concentrations required to b=obtain 3 concistency categories:
  1. nectar (thin, syrupy like tomato juices
  2. honey (pourable)
  3. pudding (spoon needed)
• thickening capacity depends on liquids:
  1. pH
  2. mixing method
  3. delay of consumption
  4. temperature of holding and service
• • without consistometer, can use syringle flow test or line spread test

Question 13

what is dysphagia

Answer 13

• disorder that affects ability to swallow or to chew
• passage of food from the mouth to the stomach is then disrupted because part of the mechanisms that allow food to travel are defective
  ** not a disease itself
• dysphagia required liquid to be thickened (instant commercial starches are available for this)
  2 modified textures:
  1. PUREED DIETS: indclude a foods pured to a thick paste similar in consistency to applesauced or mashed potatoes
• once pureed, may be need to be strained to remove fibers, skins or seeds (to have smooth product)
• a liquid that goes well with the pureed food item may be needed to obtain appropriate consistency (ex: ravy, broth, sauce, milk, tomato juice). if thickening is required, starch , potato flakes or gelatin may be used

2. BLENDERIZIN DIETS
   - food products with a consistency that allows them to pass through a straw
   - may incorporated gelatin slurry to soften dry crumbled foods, or thicken pureed foods while maintaining an acceptable mouthfeel and preventing water separation