FDNT 151 test 1

chapters 1,6,7,8,9,18

Influencing Food Choices

Social, travel, religious, travel, nutrition, emotional, economic, technology advances

Sensory characteristics

appearance, odor, texture, taste(#1 reason), flavor, sound

Appearance

first impression, color, form, consistency, size, design

Taste

Only 1 part is flavor

taste buds

temperature influences

What are the 5 primary tastes

Sweet, sour, bitter, Unami, salty, (New taste Oleogustus)

odor

Aroma

olfactory center

sense of smell

Flavor

Blending of taste and odor

taste buds on the tongue

Natural Flavor

produced by enzymatic reaction during heat, fermentation

artificial synthetic flavors

produced by compounds to mimic natural flavors

Texture + Sound

Crispy, rough, cooking sounds, smooth etc.

Subjective (human sensory evaluation)

Trained sensory panels, consumer panels,

Hedonic Scales (enjoyment scale)

ex: Red Lobster changes sodium in rolls. let panel taste it and rate it, add recommendations then test with consumers

Paired Comparison

2 samples has more of an attribute being tested (Which is the saltier chip?)

triangle test

3 samples are presented, panel needs to indicate the different samples. ( 2 fat cheese vs 1 non fat cheese)

Duo-trio Test

panelists are asked to indicate the sample that is identical to a given reference (one sample is control, 2 other compared to it. Find the 1 that matches the control )

Objective (physical measurement)

Laboratory Instrument

* Viscosity (thickness)
* firmness of gel
* color
* compressibility (bread)
* shear (thickness of meat)

Basic Seasoning

Enhancing the food - not noticeable

(Salt and pepper)

Salt

NaCl

Anticaking agent added to it

enhancing SWEET flavors

surpasses SOUR flavors

thickener in soups

ex: when making soup or sauces add salt last due to evaporation

Pepper

Additives for flavor enhancing, thickener, and stabilizer

FDA

Food and Drug administration

* additive must be approved before use in food

Spices

“ any dried plants used for primary for seasoning purpose”

bark, roots, buds, flowers, fruits, seeds

Herbs

leaves and stems of soft-stemmed plants that grow in temperature climate (basil, mint …)

Whole spices

slower flavor release

best added EARLIER in cooking process

Ground spices

rapid flavor release

add LATE in cooking

Fresh herbs

easily grown

use more in recipes

dried herbs

more concentrated

use 1/3 to 1/2 less in recipe

Bouquet garni

has parsley, thyme and bay leaves

tied together

Sachet d’epice

whole peppercorns, bay leaves, parsley stems, thyme and cloves tied in bag and CRUSHED

Flavor extracts

Extracts, essential oils, manufactured flavor dissolved in alcohol

* add at end of cooking because flavoring are violate
* ex. pudding

Mirepoix

used in flavor sauces, soups, and other dishes

* 50% onion 25% carrots 25% celery

Alcohol

wine, liquors, and distilled spirits used to flavor dishes

* 4-85% of alc. may remain after cooking

Macronutrients

carbs, lipids, protein (found in larger quantities)

Micronutrients

vitamins and minerals (found less in diet)

Free Water

can be frozen, acts as a solvent to dissolve other molecules

Bound water

bounded tightly to large molecules like protein and carbs

* does not readily freeze or boil

Water Activity

ratio of vapor pressure of water in food at a specific temperature to the vapor pressure of pure water at the same temperature

* scale 0.0 (no activity) to 1.0 (water)
* food with 0.85< are able to have bacteria

Moist heat cooking

heating of water used to cook food

(boiling, simmering, microwave …)

Carbohydrates

carbon, hydrogen, water

C4O

Simple sugars

* Monosaccharides(C6H12O6) - 1 sugar unit (quickly break down
* Disaccharide- 2 sugar unit

Intermediate

Oligosaccharides - many sugar units

Complex starch

Polysaccharides

* amylose and amylopectin (harder to break down)

Unique carbs

Raffinose

stachyose

Amylose (starch)

gelling characteristics

Amylopectin (starch)

thickening properties

Glycogen

animal starch ( how we store starch in our bodies)

highly branched

Plant fibers

goes through our system and do not absorb it

Dietary fiber

binding to unhealthy foods and helps it leave our body

Carbohydrates and browning

chemical reaction that causes browning often occur during preparation and storage

Caramelization

nonezymatic browning

produced by heating sugar above melting point

light brown (yummy) vs dark brown (bitter)

Maillard reaction

“browning reaction”

nonezymatic browning

series of chemical reactions involving sugar and protein

Lipid

total category referring to fats and oils

carbon, hydrogen, oxygen, sometimes phosphorous

three types of lipids

triglycerides, phospholipids, fatty acids

dry heat cooking

only use of fat when cooking

sauteeing, pan-frying, deep-frying

triglycerides

compound of 3 fatty acids combines with one alcohol molecule

Cis

lower melting point

trans

higher melting point

higher risk for heart disease

small amounts found in nature

Phospholipids and sterol

found in small amounts of foods

important as emulsifying agent

found in egg yolks

Sterols

Cholesterol (only found in animal foods)

Phytosterol

interfere with absorption of cholesterol

proteins

many uses in food prep

meat, buffering agent, forming gels, enzymes action

properties and reaction

Denaturation and coagulation (egg white clear to white)

application of heat

beating

changing acidity

changing concentration of mineral salts

freezing

solutions

solutes dissolves in a water or water-based liquid (sugar and water)

dispersion

colloids in smaller groups or small molecules in larger groups bind with water to stay apart (gels)

suspensions

unstable form of dispersion due to large colloids groups, gravity causes colloids to fall to the bottom of the suspensions (slurry)

tenderness

fat interfere with gluten development/ shortens the gluten

Emulsification

naturally occurring in some foods or formed during processing (egg to mustard) (vital in our body)

Heat Transfer

able to heat to high temp- contributes to texture color and flavor

Control of crystallization

helps control in frozen dairy products like ice cream

Moistness in Meat

fat contributes to sensation of moistness concentrated source of energy (9kcal/gram)

Emulsions

one liquid dispersed in another liquid with which it is immiscible (oil in water/mayo/salad dressing)

Solubility of fat

insoluble in water/ soluble in organic components

melting point of fats and oil

fats: high melting point and solid at room temperature

oil: Lower melting point and liquid at room temperature

Smoke Point

Temp. at which smoke comes from surface of heated fat

High smoke point - good for frying (peanuts, canola, soybean) (frying)

low smoke point - not good choice for high heat (butter) (burning)

Plasticity (ability to spread and be shaped)

maybe solid at room temperature, contain solid fat crystals and liquid oil (spread butter vs margarine)

Rancidity (spoiling)

off odor and off flavor in fats and in high fat foods

Oxidative rancidity

self-perpetuating chain reaction

(ex., Pecans, certain nuts after a while)

Prevention of Rancidity

control storage conditions (light, moisture, and air)

use antioxidants

Total sugar production (cane and beets)

45% sugarcane 55% sugar beets

sugarcane

sugar stored in stalks

sugar beets

sugar stored in tap

Molasses

provides a small amount of antioxidants, calcium and iron

Maple syrup

Evaporated by cooking to a concentration with no more 35% water