Comprehensive Food Chemistry: Carbohydrates, Lipids, Proteins, and Browning Reactions

What type of saccharide is lactose?

Disaccharide

What is starch made up of?

Glucose

What type of bond is fiber made of that is considered indigestible?

Beta bonds

What bonds can we digest?

Alpha

What are the two functions of carbohydrates?

Thickener, sweetener

What does water activity measure in a food product?

Free water

What is the definition of a lipid?

Compounds soluble in nonpolar solvents

When a lipid chain is saturated, what is it saturated with?

Hydrogen

What is the process called when adding hydrogen to unsaturated fats?

Hydrogenation

What type of reactions are polyunsaturated chains more prone to?

Lipid oxidation

What disease is trans fat related to?

CVD or heart disease

What are two functions of lipids?

Flavor and appearance

What element is unique to proteins that are not present in carbohydrates and lipids?

Nitrogen

What term is used when you are breaking down proteins?

Denaturation

What are two names of the milk proteins we discussed?

Whey and casein

What is the liquid and what is the solid in milk?

Whey is the liquid portion; casein is the solid.

What determines the function of protein?

Structure or shape

What is one function of protein?

Enzymes, dough formation, taste, appearance, foaming, water holding capacity

What protein is found in bread?

Gluten made of gliadin and glutenin

What is more dense, liquid water or ice?

Liquid water is more dense

What does adding sugar to water do to the boiling point?

Increases boiling point

When making a food product, what is the speed of freezing to make many small crystals?

Rapid or fast

What two parts must an emulsifier have?

Polar and nonpolar

What are stabilizers?

Carbohydrate chains that are hydrophilic

What does PPO stand for?

Polyphenol oxidase

What is PPO?

Enzyme required for enzymatic browning

What are the two types of nonenzymatic browning?

Maillard and caramelization

What do you need for enzymatic browning?

Oxygen, phenolic compounds, polyphenol oxidase (PPO)

What is acrylamide?

Byproduct of asparagine due to high heats in the Maillard reaction

How are carcinogens classified?

Based on strength of evidence that the byproduct and its likelihood to cause cancer

How was ice cream made prior to freezers?

Physical or aggressive shear and sub-zero temperatures