Chapter 1.1_FIM_Basic Foods

reduced myoglobin

Purplish red myoglobin

Riboflavin

Greenish tinge myoglobin

1. change in flavor, odor, color

2. enzymatic browning

3. rancidity of fats and oils

4. maturation of fruits and veg

5. spoilage

undesirable reactions in foods

temp range 250-300F(121-149C)

maillard browning temp

25 C and 40% rel humidity

sensory eval temp and humidity

PVT TIM HiLL

phenylalanine,

valine,

threonine,

tryptophan,

isoleucine,

methionine,

histidine,

leucine,

lysine

essential amino

a 1,4(starch linkages)

linkages that humans can break

alpha-linolenic acid (ALA),

eicosapentaenoic acid (EPA),

docosahexaenoic acid (DHA)

types of omega 3(linolenic)

Linoleic acid

Arachidonic acid

types of omega 6(linoleic)

food science

is the study of the chemical, physical, and microbiological nature of foods, and any transformation that food undergoes as reflected in its characteristics and properties

Food

any article, whether simple, mixed or compounded, that is used as or is a component of food or drink, confectionary or condiment

food(physiologic)

any substance that when taken into the body provides energy, builds and repairs tissues, and regulates bodily processes

food(biologic)

any substance that, when eaten, sustains life and nourishes the body

food(socio-cultural)

any substance that satisfies the human senses as well as emotional needs

food quality

composite of several criteria + attitudes attached(PENDS-palatability, economy, nutritional quality, digestibility, sanitary quality)

nutritional quality(peNds)

foods are sources of nutrients(carbs, water, proteins, fats, vits and mins)

Functions of nutrients

Body-building(protein rich), Energy foods(carb and fat rich), Regulating foods(vit and min rich)

Digestibility(penDs)

completeness of digestion and absorption, general feeling and after-effect feeling of food

Palatability Factors(Pends)

eating quality of a food as judged by human senses(TVOTF - taste, visual, odor, tactile sensation, flavor

Economy in the use of resources

food cost, time cost, labor and equipment cost, serving and storage cost

Sanitary Quality(pendS)

free from contamination(microbiological, biologic, chemical, physical, radiologic

Food intoxication

disease caused by already formed toxins on the food ingested

Food infection

disease caused by ingestion of bacteria infested food

Macronutrients

Component of food. C, P, F. usually measured in g/100g. present in larger amounts

Micronutrients

Component of food. Vits and Mins. present in small amounts

Non-nutritional Components

pigments, enzymes, gums, organic acids, tannins, esters, ketones, and other flavouring compounds

Carbohydrates

Hydrates of carbon expressed as Cx(H2O)n

Carbohydrates

synthesized by photosynthesis

Sugars(di and monosaccharides) and Polysaccharides

Main groups of Carbohydrates based on structure

Monosaccharide

Glucose is what saccharide?

monosaccharide

Fructose is what saccharide?

Monosaccharide

Galactose is what saccharide?

2 glucose

Maltose is a disaccharide composed of which monosaccharides?

1 glucose + 1 fructose

Sucrose is a disaccharide composed of which monosaccharides?

1 glucose + 1 galactose

Lactose is a disaccharide composed of which monosaccharides

digestible, partially digestible, indigestible

Types of polysaccharide

starch, dextrin, glycogen

types of digestible polysaccharides

galactogen, inulin, mannosans, pentosans

types of partially digestible polysaccharide

cellulose and hemicellulose(lignin, pectin, agar)

types of indigestible polysaccharide

agar, vegetable gums, pectic substances, fiber

Commonly used polysaccharides in industry

Proteins

organic substance composed of amino acids linked by peptide bonds

essential amino acids

a type of amino acid that the body cannot produce on its own

non-essential amino acids

a type of amino acid that the body can produce on its own

simple, conjugated, derived

proteins may be classified as?

prolamine, globulin, albumin, glutelin, scleroprotein

Simple proteins(PGAGS)

Lipoprotein, metalloprotein, mucoprotein, nucleoprotein, choromoprotein, phosphoprotein

Conjugated proteins(LMMNCP)

peptides, peptones, proteoses, proteans, metaproteins, coagulated proteins

Derived proteins(PPPPMC)

primary, secondary, tertiary, quaternary

Types of protein according to structure

covalently-bonded chain of protein

Primary protein structure

extended chain of protein, coiled a-helical arrangement leading to less energy required to maintain structure

Secondary protein structure

distorted convolutions of helical configuration of protein, natural state, held by secondary bonding structure

Tertiary protein structure

molecular weights exceeding >50,000, may have more than 1 peptide chain associated(ex. denatured protein)

Quaternary protein structure

Fats

water insoluble organic substances belonging to the lipid family

Fats

esters of glycerol and fatty acids

Fats

either saturated or unsaturated

Water

most common dispersing medium

water

universal solvent

Water

most abundant compound in food

free water, hydrates, absorbed on the surfaces of solids/crystals, absorbed or imbibed within gels, bound water

Forms of water in food

Minerals

inorganic constituents collectively referred to as ash

Salty Potato Chips Contain Pretty Much Salt(Sodium, potassium, chlorine, calcium, phosphorus, MAGNESIUM, sulfur) and Zoro Is Super Influential Main Character FCCM(Zinc, iodine, selenium, iron, manganese, copper, fluorine, chromium, cobalt, molybdenum)

Seventeen minerals of nutritional significance

Zinc, iodine, selenium, iron, manganese, copper, fluorine, chromium, cobalt, molybdenum

Microminerals(Zoro Is Super Influential Main Character FCCM)

Sodium, potassium, chlorine, calcium, phosphorus, magnesium, sulfur

Macrominerals(Salty Potato Chips Contain Pretty Much Salt)

Vitamins

are organic compounds that may be classified as either water-soluble or fat soluble

ADEK

Fat soluble vitamins

B-complex vits(1,2,3,4,5,6,9,12) and C

Water Soluble vitamins

Chlorophyll and carotenoids

Fat-soluble pigments

Flavonoids(Anthocyanins and anthoxanthins) and tannins

Water-soluble pigments

Hemoglobin

Pigment found in blood

Myoglobin

Pigment in the muscle

Carotenoid

Orange, yellow, orange-red pigment

chlorophyll

Greenish pigment

Anthocyanin

Red, purple, blue flavonoid/flavone

Anthoxanthin

White to yellow flavonoid/flavone

Hemoglobin

The red in rbc

Myoglobin

The red to brown in muscle cells

Oxymyoglobin

Bright red(fresh slaughter)

Nitrosomyoglobin

Pink red in cured meats

Metmyoglobin

Brownish red in cooked meats

hues of brown

Tannins and other phenolic compounds

Sepia

Blackish pigment in cuttlefish

Melanin

Blackish pigment in squid ink

Astaxanthin

Pink orange in crabs and shit

Papain

Proteolytic enzyme used to tenderize meat from papayas

Bromelin

Proteolytic enzyme used to tenderize meat from pineapples

invertase

Sugar inversion is done by adding ___ to sucrose to convert it to fructose and glucose

Amylases

Enzyme useful in breadmaking to increase volume. It converts starch to sugars

Pectinases

Enzyme useful in softening of fruits

proteolysis and fermentation

Enzymatic processes in the presence of microbes during cheese, bagoong, vinegar, patis, and wine making

sugars, acids, aldehydes, alcohols, sulfuric compounds, esters, ketones

Substances responsible for the 4 primary tastes

Vanillin

Flavor component in vanilla

Menthol

Flavor component in mint

safrol and anethol

Flavor component in rootbeer

allicin

Flavor component in garlic

allin

Flavor component in onion

acetic acid

Flavor component in vinegar

tartaric acid

Flavor component in grapes

oxalic acid

Flavor component in kamias

citric acid

Flavor component in citrus

volatile acids

Partly responsible for the aroma of fruits and some root crops(ginger). Easily turn to gas after exposure to heat