Food Science Study Guide

Flashcards covering key concepts from the Food Science Study Guide focusing on cereal grains, fruits, vegetables, pigments, lipids, emulsions & foams.

What are the three parts of a cereal grain?

Endosperm, germ, bran.

What is the endosperm mostly made of?

Starch and protein.

What is bran mostly made of and why is it beneficial?

Cellulose for fiber & B-vitamins.

What is the germ mostly made of?

Fat and B-vitamins.

Difference between whole and refined grains?

Whole = all parts, refined = mostly endosperm.

Which grains are commonly processed?

Rice, corn, wheat.

Which flour has more fiber?

Whole wheat.

Composition of cereal grains includes?

Starch, protein, fiber, fats.

What is enrichment?

Adding back B-vitamins & iron.

What is fortification?

Adding nutrients not originally present.

What is the only whole grain wheat product?

Bulgur.

Pasta is made from?

Crushed endosperm of durum wheat.

Flour types differ by?

Protein content.

Which flour has the highest protein?

Bread.

What is ripening?

Breakdown of cell walls.

Enzymatic browning occurs when?

Oxygen reacts with compounds.

How to prevent browning?

All of the above (Add acid, Refrigerate, Add sugar).

What is osmosis?

Movement of water to balance concentration.

How to make wilted lettuce crisp again?

Submerge in cold water.

Fruits/veggies are good sources of?

Dietary fiber.

Do fruits/veggies lose nutrients when cooked?

True.

Best ways to retain nutrients?

Minimal water & short time.

Which pigments give red/purple/blue color?

Anthocyanins.

White pigments?

Anthoxanthins.

Green pigments?

Chlorophyll.

Yellow/orange/red pigments?

Carotenoids.

Most heat & acid stable pigment?

Carotenoids.

What are lipids?

Hydrophobic compounds.

Main lipid components?

Triacylglycerols.

Triacylglycerols consist of?

1 glycerol + 3 fatty acids.

Saturated vs unsaturated difference?

Single vs double bonds.

Which are solid at room temp?

Saturated.

Sources of saturated fats?

Animals mostly.

What is hydrogenation?

Converting oils to solid fats (creates trans fats).

What is interesterification?

Prevents trans fats while solidifying oils.

Fats provide how many calories per gram?

9.

Which fats increase CVD risk?

Saturated animal.

Functions of fats?

Flavor & texture.

Why add antioxidants?

Prevent oxidation.

What are emulsions made of?

Oil + water.

Oil-in-water example?

Milk.

Water-in-oil example?

Butter.

Emulsifier contains?

Hydrophobic + hydrophilic parts.

Foam phases?

Liquid + gas.

What incorporates air into egg whites?

Whipping.

Food with both foam & emulsion?

Ice cream.

Bran contains significant fiber?

True.

Brown rice has more fiber than white rice?

True.

High turgor pressure = wilted produce?

False.

Emulsions & foams are colloids?

True.

Hydrophobic part interacts with water?

False.

B-vitamins comparable in whole & enriched grains?

True.

Hominy and grits come from?

Corn.

Gelatinization occurs in?

Endosperm.

Example of brassica vegetable?

Broccoli.

Off-flavor reactions in fats?

Oxidation & hydrolysis.

Organic foods are?

No chemicals used.