Basic Foods I

5 aspects of Food Quality

1. Nutritional quality

2. Digestibility

3. Palatability

4. Economy

5. Sanitation

Natural foods

Food that is made without chemical additives, Without pesticides applied when crops are grown.

Functional Food

Foods that contain Phytochemicals and promotes health but are not classified as nutrients. Like phenols, catechins, saponin, lycopene, fiber.

GMO

Genetically Modified Organisms, genetic material is altered via biotech. To express desirable traits in food.

Function of food physically

To support life ; prevents, diagnose, and treat physical illness

Function of food psychologically

Serves as a comfort food, helps to cope with emotional stress

Function of food socially

To gain friends

Function of food economically

Shows ability to obtain ; helps determine financial capability

Food Intoxication

Ingestion of toxins produced by microorganisms and other contaminants

an example of Foodborne toxin of microbial origin

Clostridium botulinum ; staphylococcus aureus

an example of Foodborne toxin of biological origin

Poisonous plants, fish, insects

an example of Foodborne toxin of chemical origin

Heavy metals, lead, mercury, arsenic

an example of Foodborne toxin of radiological origin

Radioactive particles released into the environment accidentally

an example of Foodborne toxin of physical origin

Presence of foreign objects or particles in foods : glass, wood, hair, stones, rodent droppings

Food infection

Ingestion of a massive number of live microbial cells

Example of pathogens of bacterial origin

Salmonella ; Campylobacter ; Escherichia Coli ; Listeria

Example of pathogens of virus origin

Hepatitis A

Example of pathogens of parasite origin

Trichinella spiralis ; taenia solium (pork tapeworm)

Example of pathogens of protozoan origin

Cryptosporidium

Water

Universal solvent

Adsorption

a molecular process of sticking only on the surface another material

Absorption

A molecular process of getting soaked inside another material (osmosis)

General Empirical formul of Carbohydrate Monosaccharides

Cx(H20)n

Carbohydrates stored in animals

Glycogen

Carbohydrates stored in plants

Starch

2 main groups of carbohydrates

Sugar and Polysaccharides

Three types of Monosaccharides

1. Glucose

2. Fructose

3. Galactose

Monosaccharides

A simple sugar

Glucose has ____ carbon rings called ____

6 carbon rings ; pyranose

Fructose has ____ carbon rings called ____

5 carbon rings ; furanose

Three types of disaccharides

1. Sucrose (table sugar)

2. Lactose

3. Maltose

Glucose + Glucose =

Maltose

Glucose + Galactose =

Lactose

Glucose + Fructose =

Sucrose

Types of Polysaccharides

1. Digestible

2. Partially digestible

3. Indigestible

Example of a digestible polysaccharide

Starch, dextrins, and glycogen

Example of partially digestible polysaccharides

Galactogens, inulin,mannosans,pentosans

Example of indigestible polysaccharides

Cellulose, hemicellulose, agar, pectin, lignin

Cellulose is linked by

b-1,4 glycosidic bonds

Polysaccharides commonly used in the food industry for thickening, gelling, emulsifying, and stabilizing

• Inulin

• Agar

• starch fiber

• Vegetable gums

• Chitosan

• Pectic substances

Photosynthesis

A process when plants use sunlight as an energy source to produce glucose and oxygen as a waste product released into the air. Multiple glucose products are combined to form starch

Primary structure of Proteins

Amino Acids

Secondary structure of proteins

Helix

Tertiary structure of proteins

Polypeptide chains

Quaternary structure of proteins

Aggregation of 2 or more polypeptides

The main protein in egg white

Ovalbumin

In raw form, ovalbumin is folded into what specific structure

Tertiary structure

What happens when ovalbumin is heated

Structure denatures and coagulates

The most abundant protein in the blood plasma

Serum albumin

albumin is produced by

The liver

Difference between saturated fats and unsaturated fats

Saturated fats has no double bonds, unsaturated fats has double bonds.

Monoglyceride

Has Glycerol and one fatty acid chain

Diglyceride

Has Glycerol and two fatty acid chain

Triglyceride

Has Glycerol and three fatty acid chain

How many carbon atoms does butyric acid have

4

How many carbon atoms does lauric acid have

10

How many carbon atoms does palmitic acid have

16

How many carbon atoms does stearic acid have

18

How many carbon atoms does oleic acid have

18

How many carbon atoms does linoleic acid have

18

How many carbon atoms does linolenic acid have

18

How many carbon atoms does arachidonic acid have

20

How many carbon atoms does ecosapentaenoic acid have

20

How many carbon atoms does docosahexaenoic acid have

22

4 saturated fatty acids

Butyric acid, lauric acid, palmitic acid, stearic acid

What type of fatty acid is oleic acid

Monounsaturated (MUFA)

5 polyunsaturated (PUFA) fatty acids

Linoleic acid, Linolenic acid, Arachidonic acid, Eicosapentaenoic acid, Docosahexaenoic acid

Common example of butyric acid

Butter

Common example of lauric acid

Coconut oil

Common example of palmitic acid

Palm oil

Common example of stearic acid

Animal fat

Common example of oleic acid

Olive oil

Common example of linoleic acid

Safflower oil

Common example of linolenic acid

Soybean oil

Common example of arachidonic acid

Meat, dairy

Common example of eicosapentaenoic acid (EPA, Omega 3)

Fish oil

Common example of docosahexaenoic acid (DHA, Omega 3)

Fish oil

Enumerate the Macrominerals

• Calcium (Ca)

• Phosphorus (P)

• Magnesium (Mg)

• Sodium (Na)

• Potassium (K)

• Chlorine (Cl)

• Sulfur (S)

Enumerate the microminerals / trace

• Iron (Fe)

• Manganese (Mn)

• Copper (Cu)

• Iodine (I)

• Zinc (Zn)

• Fluoride (F)

• Chromium (Cr)

• Molybdenum (Mo)

• Selenium (Se)

Pigment in plants that gives the green color

Chlorophyll

Pigment in plants that gives the yellow, orange, or red color

Carotenoids

A special protein that gives off the red color in muscles / meat

Myoglobin

A special protein found in the red blood cells that gives its red color

Hemoglobin

A mixture where very small particles (1–1000 nm) of one substance are evenly dispersed throughout another, without settling or fully dissolving.

Colloidal System

What are the two components of a colloidal system?

Dispersed phase & Dispersion medium

the particles that are spread out

Dispersed phase

the substance in which the particles are dispersed

Dispersion medium

What are the main types of colloidal systems in food?

Sol, Gel, Emulsion, Foam, Solid Foam, Solid Emulsion

What is a sol?

Solid dispersed in liquid; pourable and viscous.

Examples of sol

starch paste, gravy, milk.

What is a gel

Liquid dispersed in solid

Examples of gel

cooled gravy, jelly

What is an emulsion?

Liquid dispersed in another liquid.

Emulsion examples

milk, mayonnaise, salad dressing.

What is a foam?

Gas dispersed in liquid.

Difference between foam and solid foam

foam gas dispersed in liquid, solid foam gas dispersed in solid.

Solid foam examples

bread, sponge cake, marshmallow.

What is a solid emulsion?

Liquid dispersed in solid.

Solid emulsion examples

butter, margarine, cheese.

What property of colloids makes them scatter light

Tyndall effect