Enzymatic Treatment to Modify the Nutritive Value of Food and Beverages

These flashcards cover the essential concepts from the lecture notes about enzymatic treatments in food production, market trends, enzyme functions, and consumer preferences.

What are the key industry challenges mentioned regarding consumer demands?

Optimize costs without compromising quality, maintain consistent product quality, innovate to differentiate, and meet food safety regulations.

What roles do enzymes play in food processing?

Enzymes speed up biological processes, acting as catalysts that allow for milder processing while being bio-degradable and specific to reactions.

What are the two main structural characteristics of most enzymes?

Most enzymes are globular proteins and have an active site containing catalytic residues.

What is the significance of enzyme nomenclature?

Enzymes are named based on the substrate they act upon, typically ending in 'ase' to indicate the type of reaction they facilitate.

How do enzymes improve gluten-free products?

freshness

moistness

crust color

volume in gluten-free bread

What is Acrylamide, and why is it a problem in food?

Acrylamide is formed from reducing sugars and asparagine during cooking, posing health risks and is a concern in various food products.

What issues are associated with high salt consumption in diets?

disruptions in sodium balance

increased blood pressure

higher risks of cardiovascular disease

How do enzymes help reduce salt levels in bread?

Enzymes can maintain dough properties while allowing for a reduction in sodium chloride, improving fermentation and structural qualities.

What are the consumer preferences for Plant-Based Milk Alternatives?

high in protein

low in fat and sugar

dairy-free

have natural or recognizable ingredients.

for bread, name the two polysaccharides and the specific enzyme

amylose and amylopectin —> enzyme = Amylase used to break down starches.

what are the effect of reducing salt in bread (2% salt in bread)

faster fermentation

reduced gas holding capacity

weaker dough

lower fermentation tolerance

which enzyme is reducing salt without reducing dough properties

Glucose oxidase

it give desired dough properties, softness, stability and volume, improve the gluten network

why do you want to use enzymes in food processing

-for standardization

-aids with no function on the final product

-novel enzymes have unique effects

-enzymes match the performance of conventionally used ingredients

give enzymes name for liquéfaction-saccharification-viscosity reduction-grain protein hydrolysis

a-amylase/glucoamylase/a-amylase/protease