NUTR 3600 Import

aseptic packaging

fully sterile packaging and containers

irradiation

used with meat

to reduce bacterial contamination

sensory characteristics of food

flavor, texture, sound, appearance

sensory analysis

to judge or evaluate food by senses

supertatster

taste food with more concentration

formal sensory evaluation

provided information beyond like/dislike

sensory evaluation

trained sensory evaluation panels

food economics

the wise use of all available resources to obtain food that is acceptable, enjoyable, and healthful

food disappearance data

meat up 7%
eggs down 18
fruits up 9
vegg. up 17
flour and cereal up 42
cheese up 200
milk down 29
total fat up 55

consumer food waste

may occur during storage from microbial spoilage, contamination by bugs, spilling

improper packaging/ improper temp control

prep loss

throwing out parts that can be consumed

factors that influence food cost

crop production
trade policies
food processing and packaging
marketing expenses
types of food stores
cost of convenience
unit pricing
eating quality
nutritive value

flavoring: herbs and spices

herbs: aromatic plants whose leaves, stems, or flowers are used to add flavor

spices: aromatic portions of plants used as flavoring. usually the bark, roots, seeds, buds, or berries (stored in cool dark places)

objective evaluations of food measure all but which of the following?
firmness
viscosity
compressibility
taste

taste

the four tastes are

bitter, sour, salty, sweet

this involves food and packaging being sterilizes separatley, and then the container being filled with food in a sterile environment

irradiation
aseptic packaging
genetic engineering

aseptic packaging

whole spices may last how long?

3-5 years

phytochemicals

substances found in vegetables that provide heath benefits

leaf vegetables

Lettuce, spinach, cabbage
-high in water, vitamin A value, ribo, folate, and vitamin C, calcium, iron, and oxalic acid
-low in carbs, cals, protein, and fat

vegetable fruits

avocado, cucumber, eggplant, okra, pepper, pumpkin, snap beans, squash, tomato
-high in water, vitamin A value, and vitamin C
-low in carbs, protein, fat, and calories

vegetables flowers and stems

flowers: broccoli
stems: celery, kohlrabi
-high in water, vitamin C, ribo, iron, and calcium
-low in carbs, fat, protein, cal

vegetables

roots, bulbs and tubers

roots: carrots, beets
bulbs: onions, garlic
tuber: potato
-high in carbs, vitamin C and A value
-low in water, fat, protein, calories

vegetables seeds

dry beans and peas
-high in carbs and protein
-low in water, fat, calories

USDA grades on vegetables

top grade is fancy
graded on size, texture, appearance, uniformity, maturity, and freedom of defects

canned top grade is "A"
federal regulations require on can
-name of product
-form of product
-what its packed in
-net weight
-and additional ingredients
-packers name and place of business
-nutrition label

rate of perishability with vegetables

more water content= more perishable

Chlorophyll

green color
-acid (pheophytin

dull olive green color)
-extended heat (pyropheophytin

dull olive color and mushy)
-alkali (chlorophyllin

bright green color but goes to mush)

Carotenoids

orange, red, and yellow color
-acid- lessen in color

more firm
-extended heat

becomes soft and some color loss
-alkali

little change in color

Anthocyanins

red, blue, and purple
very water soluble
-acid

turns to bright pink and red (water is also pink and red)
-extended heat

no change of vegetable color only water color
-alkali- turns to greenish/blue (same with water)

betalains

pigment in red beets

purpleish red or yellow
VERY soluble in water
-acid

no change in beet color, only water color
-extended heat

more color enters water
-alkali

no change in beet color

anthoxanthins

white or colorless
if combined with
-iron

turns dark pigment
-aluminum

yellow pigment
-acid

even brighter
-extended heating

eventually will get dark
-alkali

turns yellow

flavors of vegetables

cabbage flavors
-cabbage, califlower, broccoli
-mild when raw, stronger when cooked (leave lid off)

onion flavors
-onions, garlic, leeks
-strong when raw (cook with lid on to lessen flavor)

dry heat

no water added
-baking, frying, stir frying
-best way to keep nutrient retention

wet heat

water added
-boiling, steaming
-worst way to keep nutrient retention

mealy potatoes

best for baked, mashed, or fried
they get fluffy
-russets

waxy potaotes

good for boiling and salads
they hold texture and shape
-reds

nutrative vlaue of fruit

-high in water, carbs (as sugar), vitamin C and A value, fiber (if skin is eaten), and phytochemicals

-low in protein, fat (except avocado and coconuts), minerals

fruit consumption

dietary guideline recommends 2 cups

ethylene gas

ripening hormone in fruits

different types of apples

good for eating raw (red delicious, McIntosh

sweet and crisp)

good for pies (cortland, yellow

softer but will hold shape)

good for sauces (york imperial

breaks down completely in heat)

good for baking (rome beauty, golden delicious

will hold shape but soften upon cookin)

storage of fruits

Controlled Atmosphere storage

lowers cell metabolism

orange juice drink blend

75-95% juice

orange juice drink

35-75% juice

orange drink

10-35% juice

orange-flavored drink

1-10% juice

any fruit juice

100% juice

laten heat

amount of energy to change physical state without changing the temperature

sensible heat

heat measured by a thermometer

conduction (heat)

direct contact

convection (heat)

circulates the heat to distribute more evenly
-advantages

cooked faster and more evenly

radiation (heat)

heats the surface of the food

energy is transmitted in waves

induction (heat)

magnetic current generated by the coil

only the pan will get hot

media for heat transfer

air- baking, roasting
water- boiling, steaming
steam- steaming
fat- frying, pan frying

microwave energy

high frequency electromagnetic waves of radiant energy

how do microwaves work

as the waves enter the food they interact with the protein, water, and some carbs and that action caused friction, which causes heat

advantages- speed, wont heat up whole kitchen

limitations- does not brown food, does not tenderize, easy to over cook

Dispersion systems

mixture of solids, liquids, gases

dispersion phase (the SUGAR in sugar water)

dispersion medium (the WATER in sugar water)

true solution

homogeneous mixture of two or more substances

collodial dispersion

less stable then true

suspensions

largest size molecule

emuslion

salad dressing

dispersion phase: liquid
dispersion medium: liquid

sol

gravy

dispersion phase: solid
dispersion medium: liquid

gel

flann

dispersion phase: liquid
dispersion medium: solid

foam

whipped cream

dispersion phase: gas
dispersion medium: liquid

suspenstion

whipped butter

dispersion phase: gas
dispersion medium: solid

when to add acidic ingredients to something being gelatinized

at the end

roux

equal parts of fat and flour by weight

white sauces

melt fat, add flour (roux- half and half)

bechamle and veloute

structure of whole grains

bran (5% of grain, high in fiber and mineral ash)

aleurone layer (under bran, contains protein, phosphorus, fat, thiamin)

endosperm (larger central portion of the kernel high in starch, protein. low in minerals, fiber, fat, and vitamins)

germ or embryo (2-3% of grain

very small structure)

what are the different types of wheat used to make flour

hard wheat
soft wheat
durum wheat (semolina flour for pasta)
bulgur

should you wash white rice?

no, the powder is the vitamins and minerals added back after processing

cooking of white rice

amount of water- double to amount of rice
-dry rice to cooked rice is 3x the size

oven cooking- have lid on and do not stir

cooking brown rice

amount of water is 2.5x the amount of rice
-takes longer bc of the bran

nutrient content of oats

high in fiber
higher fat then grains
B vitamins and iron