201 Final

What are the 5 senses? Which has the greatest influence?

\-taste: greatest influence

\-sight

\-smell

\-touch

\-hearing

Five Basic Tastes

\-sweet

\-sour

\-salty

\-bitter

\-umami/savory

How do personal beliefs & attitudes influence food choices?

-why we choose certain foods may be dictated by environment, religion, culture, environmental concerns (vegetarian)

2 Main Types of Food Evaluation

\-sensory/subjective

\-objective

What uses:

\-uses trained individuals for perspective on personal experience (taste preference, ability to detect differences)

\-can be biased

\-heavily influenced by personal characteristics and preferences

sensory/subjective food evaluation

What uses:

\-quantification of physical and chemical properties

\-uses sensitive equipment

\-reproducible, accurate, and unbiased but can’t replace subjective

objective food evaluation

What:

\-detects differences

\-conducted by trained individuals

\-consists of discriminative vs. descriptive

effective testing

which Discriminative Test identifies the "odd" one out from 3 items

triangle

Which Discriminative Test:

\-3 samples w/ standard identified

\-choose sample that best matches standard

duo-trio

Which Discriminative Test:

\-from 2 samples, choose the one that best meets a specific criteria

\-ex: which is creamiest, which is sweetest; etc

paired comparison

which test detects preferences

affective testing

in what circumstances are chemical objective tests done?

\-when repeatable results are needed & cant be detected by human senses

\-ex: nutrient analysis; detection of contaminants; allergens

Types of Moist heat preparation & pros/cons

\-steam, poach, boil, etc.

\-maintains moisture but leaching of nutrients, flavor, & color

Types of dry heat preparation?

-roast, bake, frying

1 tablespoon equals

3 teaspoons

2 tablespoons equals

1 fluid ounce

4 tablespoons equals

1/4 cup

8 ounces equals

1 cup

4 cups equals

1 quart

4 quarts equals

1 gallon

1 pound equals

16 ounces

glucose+glucose

maltose

glucose+fructose

sucrose

glucose+galactose

lactose

3 Types of Polysaccharides? Which is indegestible?

\-Starch: digestible

\-Glycogen: digestible (but rarely in food)

\-Fiber: indigestible

2 Primary Types of Fiber & how they are different

\-Soluble: fermentable by gut bacteria

\-Insoluble: cannot be fermented

Importants functions of sugars/sweeteners in food & cooking

\-flavor

\-browning

\-food for yeast

\-moistness: hygroscopic

\-tenderness via slower gluten development; competes w/ gluten for water

\-slower gelatinization of starch; competes w/ starch for water

2 Types of Starch & how they are different

\-amylopectin: branched; weaker gelling agent

\-amylose: straight chains of glucose

2 chief proteins in wheat flour

\-glutenin & gliadin

\-protein provides structure & strength

Flour, protein content, & purpose of durum

high protein/gluten;

Flour, protein content, & purpose of bread

used in pastas

\-bread: high protein/gluten; used in bread

Flour, protein content, & purpose of AP flour

-all purpose: average protein/gluten; baking

Flour, protein content, & purpose of cake flour

-cake: lower protein/gluten; used in delicate baked goods where excess gluten is undesirable

3 Types of Leavening Agents

\-physical: steam & air

\-biological: yeast & bacteria

\-chemical: baking soda & baking powder

Functioning of sugar components in flour mixtures

-sugar: flavor, browning, moistness/tenderness, food for yeast

Functioning of leavening components in flour mixtures

-leavener: incorporate air & lift

Functioning of salt components in flour mixtures

-salt: flavor, controls yeast, increased gluten solubility & strength

Functioning of liquid components in flour mixtures

-liquid: activate starch & gluten, activates yeast, leavening through steam

Functioning of fat components in flour mixtures

-fat: interfere w/ gluten solubility& shortens strands to control development, add moisture & tenderness, reduce staling

Functioning of egg components in flour mixtures

-eggs: tenderness via fat, strength via protein, delaying staling, flavor, nutrients

Starch type & gelling/gelatinization ability

-amylose is better gelling than amylopectin, which is weak & gummy

Starch Gelatinization

\-increased viscosity of starch

\-requires heat & liquid

\-swelling of starch granules w/ absorption of water made permanent w/ heat; irreversible

how does acid impact gelatinization

-acids: weakens it; add after gelatinization

how does sugar impact gelatinization

-sugar: slows it down as sugar competes w/ starch for hydration

how does fat impact gelatinization

-fat: slows it down by preventing hydration w/ liquid due to hydrophobic nature of fat

Stage after gelatinization & what does it require?

\-gel formation

\-requires cooling

What:

\-appears as leaking of fluid

\-bonds between amylose molecules continue to form after gel formation, forcing liquid out of gel

retrogradation

What:

\-breakdown of starch to shorter dextrins w/ prolonged heating

\-gives sweeter taste & weaker gel properties

dextrinization

what is the difference between a Pour Batter & Drop Batter

\-pour: much thinner; pancakes & crepes

\-drop: thicker, lower fluid content; muffins, dumplings

Classic signs of an overmixed muffin

\-tunneling, peaked tops

\-caused by overdevelopment of gluten

How does yeast function as a leavening agent?

metabolizes sugar to produce carbon dioxide

Purpose of kneading bread & effects of proofing

\-kneading: helps w/ gluten development, aligns protein strands for even more rise

\-proofing: dough doubles in size, becomes more acidic due to carbon dioxide; improves shelf life & texture, gives flavor

Four parts of a grain kernel/caryposis? which are edible?

\-individual grain/kernel called caryopses

\-HUSK or chaff: rough outer covering, very high in fiber but not usually consumed

\-BRAN: under husk, protects endosperm, high in fiber & included in whole grain products; BRAN IS EDIBLE

\-ENDOSPERM: largest portion of grain contains starch

\-GERM: small portion, embryo for future plant; rich in fat & vitamins

which parts of grain contribute following nutrients?

\-carbs: mostly complex present as starch & fiber; choose whole grain most often

\-fat: low in fat, no cholesterol

\-fiber: refined grains low in fiber bc bran is removed; whole grains good source of soluble & insoluble fiber as well as phytochemicals

\-vitamins/minerals: low in micronutrients bc lost during processing so usually enriched; vitamins B & E, iron

what limits mineral absorption from whole grains which can bind minerals to the intestine

phytic acid

Grains that contain gluten

-wheat, barley, rye, spelt, kamut, oats may be cross contaminated

how does Water/liquid temperature affect grain consistency

\-hot: results in fluffier product

\-cold: stickier product

8 classification categories for vegetables

\-leaves: spinach & lettuce

\-shoots & stems: celer & fennel

\-roots: carrots & beets

\-flowers: broccoli & cauliflower

\-seeds: corn & chickpeas

\-tubers: potatoes & ginger

\-bulbs: onion & garlic

\-fruit: eggplant & tomatoes

part of plant cell that contributes fiber to our diet

-cellulose found in cell wall

cell type where plant pigments are found

-parenchyma cells

Properties of Plant Pigments

\-carotenoid: orange-yellow, fat soluble, sensitive to color loss by heat

\-chlorophyll: green, fat soluble, sensitive to loss via heat, time & oxidation

\-flavonoids: water soluble, range in color from white-red purple; lost in cooking water

3 mechanisms of action for phytochemicals

\-antioxidant

\-anti-inflammatory

\-mimic hormones

(only in plant foods)

Vegetable Classification of Legumes

seeds

Cause of high protein in legumes

\-nitrogen fixation via symbiosis w/ bacteria in legume nodules

\-convert nitrogen in soil to ammonia for amino acids

what are the Anti-nutrients in legumes & whole grains

\-phytic acid: impairs mineral absorption but only significant issue if legumes & grains make up bulk of diet

\-soaking, sprouting, & fermenting reduce impact of phytic acid

2 ingredients you should never add to beginning of cooking legumes

\-salt & acid bc delay cooking time & ability of legume to hydrate

\-results in tough final product

what are Simple Fruits and examples

\-develop from one flower

\-citrus fruits, stone fruits (apricot, peach), apples/pears

what are Aggregate Fruits and exmaples

\-develop from several ovaries of one flower

\-raspberries, blackberries, strawberries

what are Multiple fruits and examples

\-develop from one cluster of several flowers

\-figs & pineapples

what component causes the sweet taste of fruits

natural sugars such as fructose, glucose, & sucrose

component that causes tart taste in fruit

\-volatile organic acids: lost during heating through vaporization

\-non volatile: susceptible to leaching

\-found in plant sap

\-fruits become less tart when ripen & heat/cooked

what is the cementing substances between cell walls

\-pectic substances

\-protopectin: underripe fruits

\-pectin: ripe fruits

\-pectic accid: overripe fruit

Use of pectin in food industry

\-used as gelling agent, emulsifier, stabilizer, thickener, texturizer,

\-role of gelling agent in fruit jams & jellies

compounds in fruit responsible for browning/bruising

\-phenolic compounds

\-polyphenol oxidases in presence of oxygen converts phenolic compounds to brown counterparts (melanin)

\-safe to consume but unappealing

5 strategies used to control/reduce enzymatic browning of fruits

\-blanching to denature enzymes

\-add acid to reduce pH

\-lower temp

\-coat w/ sugar

\-add antioxidants (vitamin C)

13 core nutrients that must appear on nutrition facts panel

\-total fat

\-sat. fat

\-trans fat

\-cholesterol

\-sodium

\-total carbs

\-sugars

\-fiber

\-protein

\-vitamin a

\-vitamin c

\-calcium

\-iron

%daily value and nutrient quantity

-tells if there is a lot or a little of that particular nutrient relative to what most people need in a day

why are some foods exempt for needing a nutrition facts panel?

\-food are exempt if they are unprocessed, from small foods producers, or contain few nutrients

\-fresh apples

\-potato salad made @ grocery store

\-coffee beans

what order are ingredients listed on ingredients list?

-listed most to least by order in weight

what does "Reduced Calories" consist of

at least 25% less calories than regular product

what does a "good source" of iron consist of

10-19% DV

what does an "excellent source" of calcium

at least 20% DV

what amount is considered "high fiber"

at least 5 g of fiber

chemical structure of amino acids

\-contains nitrogen

\-around central carbon is an amine group, carboxylic acid, hydrogen, & R side group

5 amino acid side groups

\-neutral: no charge

\-basic: alkaline w/ charge due to additional amine group

\-acidic: acidic w/ charge due to additional carboxylic acid group

\-aromatic: cyclic ring, usually essential

\-sulfur: contains sulfur atom, important for structure/folding

what does essential mean w/ respect to nutrient needs?

\-cannot be made by body

\-must be present in diet to avoid deficiency

difference between complete, high quality, & incomplete protein

\-complete/high quality: contains all essential amino acids in sufficient amounts; animal protein is naturally complete & so is soy, quinoa, & teff

\-incomplete: lacking one or more essential amino acids; plant proteins

what is Protein Complementation

\-consuming a variety of incomplete proteins that provide a full complement of amino acids

\-must get all amino acids everyday

what are the 5 most common functions of protein in food

\-hydration: attract water, dissolve in water, important in gels/doughs

\-denaturation: irreversible loss of structure/function by temp, pH fluctuation, alcohol/physical disruption; important in egg foams & cheese

\-enzymes: speed up reactions; rennin, papain

\-buffering: manage pH extremes, can act as acid or base; gluten & milk buffer increased acid during fermentation

\-browning: maillard reaction or enzymatic

describe the nutrition profile of milk

\-good source of protein, calcium, potassium

\-provides carbs as lactose

\-may be high in sat. fat depending on processing

\-may be fortified w/ vitamin A or D

\-milk naturally low in iron b/c calcium & iron fight for same absorption transporter in gut

what is Lactose Intolerance

\-deficiency/inadequate production of lactase enzyme, which breaks lactose into glucose+galactose

\-symptoms: bloating, gas, diarrhea

\-prevalent in african americans, pacific islanders

2 predominant types of protein in milk

\-casein: can be precipitated by acids/enzymes; protein faction in cheese

\-whey: liquid remaining; rich in lysine & often added to grain derived foods to increase protein content

What is pasteurization? who was it developed by?

\-method of heating milk to kill bacteria & other harmful microorganisms

\-increases safety & makes milk less perishable

\-developed by Louis Pasteur

What is alkaline phosphatase?

\-enzyme that determines if pasteurization was effective

\-if enzyme still active, pasteurization was not effective

what are Cultured Milk Products

\-milk products fermented w/ bacteria &/or yeast

\-safe if produced under sanitary/food-safe methods

\-buttermilk, kefir, sour cream, yogurt

what are live microorganisms found in food

probiotics

what is protein found in milk that can be precipitated/coagulated w/ acid/enzymes that results in cheese

casein

what are the 2 most common sources of coagulation enzymes for making cheese

-chymosin or rennet from animals or fermentation produced chymosin

2 most common methods acid coagulation is used in making cheese

\-add acid directly to milk

\-add bacteria to milk, which converts lactose to lactic acid

Cheese Categorized by Moisture Content

\-fresh: >80%; cottage cheese, ricotta; highly perishable

\-soft: 50-75&; brie

\-semi-hard: 40-50%; gouda, blue cheeses

\-hard: 30-40%; cheddar, swiss

\-very hard: