Diet 333 Exam 2

Front 1

fatty acids with one (mono) or two or more double bonds (polyunsaturated )

Back 1

mono- and polyunsaturated fatty acids

Front 2

Nearly ____ of foods on our grocery shelves have added sweeteners - for sweetness or as preservative

Back 2

98%

Front 3

Sweeteners elicit pleasurable sensations with ______ or without ______ energy

Back 3

nutritive or non-nutritive

Front 4

Naturally sweet foods _____ and ____ contain important nutrients to support health

Back 4

fruit and breast milk

Front 5

_________ are generally recognized as safe (GRAS) by the Food and Drug Administration ; yet concern exists about increasing sweetener use relative to optimal nutrition and health

Back 5

Nutritive sweeteners ( ex: sucrose and fructose)

Front 6

Dietary quality suffers at intake above _____ of total daily energy

Back 6

25%

Front 7

Sweet taste is stimulated by a wide variety of compounds include ____, ____, and _____

Back 7

sugars, sugar alcohols, dipeptides

Front 8

True or false: The various mono- and disaccharides are the most common natural sweeteners used in foods, however, non-carbohydrate compounds such as saccharin and aspartame are also incorportaed into manufactured foods

Back 8

true

Front 9

Sweeteners are valuable in foods because of the physical and functional properties including what 7 characteristics?

Back 9

1. sweetness
2. hygroscopicity
3. solubility
4. hydrolysis
5. degradation
6. caramelization
7. maillard reaction

Front 10

The properties of foods and beverages affect sweetening power including _____, ______, and ________

Back 10

physcial state, temperature, and the presence of other flavors

Front 11

When dissolved, all sugars are sweet to the tongue, but some are sweeter than others;

The ability of sugar to sweeten a food product is of interest because ________________.

Back 11

sugars contribute to the total kcal content of foods at 4 kcal/g.

Front 12

sugar that is very sweet can be used in smaller quantities than the less sweet type minimizing total kcal without sacrificing sweetness; The relative sweetness of sugar is affected by ______________________

Back 12

the temperature of the solution is of the solution it is dissolved

Front 13

FRuctose is the sweetest sugar and is 1.4 times sweeter than sucrose at 5 ' C but 0.8 times as sweet at 40 ' C; is an example of what affect on sugar?

Back 13

temperature affecting the relative sweetness of sugar

Front 14

_________ provide more sweetening power by weight compared to any of the natural sugars - relative sweetness of sugar solutions at 5% and other sweeteners

Back 14

non-sugar sweeteners

Front 15

________ refers to the ability of sugar to attract and hold water

Back 15

hygroscopicity - sugar have a great affinity for and hold water

Front 16

_______ of sugar is helpful in maintaining the freshness of baked products and can also be a potential textural problem at a very high humidity

Back 16

hygroscopicity

Front 17

Increased temperature increases the ability of sugars to __________________

Back 17

absorb moisture from the environment

Front 18

_______ refers to sugars ability to go into solution in a specific volume of liquid at standard temperature

Back 18

solubility

Front 19

______ of sugar is affected by the type of sugar

Back 19

solubility

Front 20

______ is the most soluble of all sugars and lactose (milk sugar) is the least soluble

Back 20

fructose

Front 21

Explain the effect of temperature on the solubility of sugar

Back 21

more sugar is dissolved in a known volume of liquid at increased temperature compared to lower temperature

Front 22

_____ is important in the textural property of foods

Back 22

solubility

Front 23

____ is smooth because of the high levels of fructose

Back 23

candy

Front 24

_____ creating gritty texture in ice cream

Back 24

lactose

Front 25

_____ is the splitting of sugar molecules into its monosaccharides - a common occurrence in sugar

Back 25

hydrolysis

Front 26

Disaccharides undergo hydrolysis when _______ - an acidic medium favors hydrolysis reaction, so also water

Back 26

heated

Front 27

Hydrolysis of sucrose (fructose + glucose) result in _________

Back 27

invert sugar (inversion)

Front 28

______ is formed by hydrolysis of sucrose; creating a mixture of equal amounts of fructose and glucose

Back 28

invert sugar

Front 29

______ is the opening of sugar structural ring ; it is a prelude to sugars breaking down to the smaller molecules

Back 29

degradation

Front 30

_____ is the first step in heat destruction of sugars in cookery

Back 30

degradation

Front 31

A chemical reaction that occurs in both acid and alkaline mediums

Back 31

degradation

Front 32

In the presence of acid ______ of the molecule occurs as 3 molecules of water are eliminated, resulting in the formation of organic acid and aldehyde substances

Back 32

dehydration

Front 33

____ is the process of heating dry sugar or sugar solution (with most of its water evaporated) until it melts into a clear, viscous liquid and , as heating continues, it turns into a smooth, brown mixture

Back 33

caramelization

Front 34

Caramelization is initiated by __________

Back 34

sugar inversion

Front 35

Caramelization is initated by sugar inversion, then _____ occurs creating polymers ranging from tri to oligosaccharides , then ______ reactions promote the formation of organic acids and cyclic compounds

Back 35

condensation occurs , dehydration reactions

Front 36

______ promotes pleasing flavor changes ; the color change ranges from pale golden brown to deepening brown

Back 36

caramelization

Front 37

______ is a non-enzymatic browning resulting from condensation of reducing sugars and amines group of the amino acid when heat is applied or during an extensive storage

Back 37

maillard reaction

Front 38

__,____,____ are reducing monosaccharides and _____ , ____ are reducing disaccharides, however, sucrose being non-reducing sugar does not undergo maillard reaction

Back 38

glucose, fructose, galactose

lactose and maltose

Front 39

What are the 9 functional properties of sugars in foods?

Back 39

1. taste (sweet)
2. preservation
3. flavor
4. color
5. texture
6. tenderness
7. volume
8. fermentation
9. stability of foam

Front 40

______ approxiamtely 98% of packaged foods have sugar added to improve this

Back 40

sweet taste

Front 41

high concentrations of sugar can act as a ______ by inhibiting the growth of microorganisms

Back 41

preservation

Front 42

application of heat results in sugar degradation contributing to the unique taste of products such as candy is known as _______

Back 42

flavor - functional property of sugar

Front 43

for Color: subjecting sugar to varying level of heat develops appealing color as a result of ______ and __________

Back 43

caramelization and maillard reaction

Front 44

the texture of many processed or prepared foods relies on ______, espeically _________

Back 44

sweeteners , sucrose

Front 45

when shortening the gluten power, ______ is created

Back 45

tender products

Front 46

Cakes become more tender as ______________

Back 46

sugar content is increased until a critical maximum is reached

Front 47

____ serves as food for yeast

Back 47

sugars

Front 48

_____ is increased with increased sugar content if the sugar content is too high

Back 48

volume

Front 49

many alcoholic beverages and a few other foods around the world rely on the _________

Back 49

fermentaiton of carbohydrates

Front 50

egg foam is stabilized with the ________

Back 50

addition of sugar

Front 51

Addition of _____ to egg white causes the foam to have smaller cell size and a fine texture

Back 51

sugar

Front 52

In starch thickened puddings, sugar serves as a ___________ ingredient

Back 52

tenderizing

Front 53

Sugar delays the __________ in protein containing products

Back 53

protein

Front 54

What are the 4 applications of sweeteners in food?

Back 54

1. Crystalline candies
2. amorphous candies
3. syrups, sauces, jams and jellies
4. baked products

Front 55

__________ are candies that are easy to bite with large area of organized sugar crystals

Back 55

crystalline candies

Front 56

_______ lack organized structure because of the high sugar concentration and the interfering substance

Back 56

amorphous candies

Front 57

The physical characteristics of candy is determined by the ________ and _______

Back 57

concentration of sugar and the presence of interfering substances

Front 58

At ________ , mixture boil at about 112' C resulting in crystalline candies

Back 58

lower sugar concentrations

Front 59

________ boil to as high as 142' C yielding amorphous products

Back 59

high sugar concentration

Front 60

In syrups and sauces sugars provide sweetness and increase the ________

Sauces for desserts utilize sugar as a sweetener

Back 60

viscosity

Front 61

_____ is essential for the sweet taste in most jams and jellies, and equally vital is sugar's role in preserving fruit

Back 61

sugar

Front 62

Sugars also serve to prevent ______ - the high concentration of sugar dehydrates microorganisms ; creating unflavor osmotic pressure for microbe to grow

Back 62

microbial growth

Front 63

In all baked products, sugar __________ of flour

Back 63

"shortening the gluten power"

Front 64

_____ serves as food for yeast in leavened breads

Back 64

sugar

Front 65

Sucrose is split and inverted by yeast _______ to provide glucose and fructose for fermentation ; Fermentation produces Co2 that leavens the dough

Back 65

invertase

Front 66

The pleasing evenly brown crust color of bread is a function of _______________; using glucose (dextrose) or corn syrup produces bread with light and somewhat reddish brown color

Back 66

sucrose and high fructose corn syrup

Front 67

High levels of sugar used in most cakes __________

Back 67

extends the shelf life

Front 68

What are the 2 ways the high level of sugar in cakes extend the shelf life?

Back 68

1. inhibit spoilage by reducing the aw
2. invert sugar is more effective than sucrose in reducing aw and inhibiting spoilage

Front 69

The longer shelf life in cakes is due to the _______ nature of sugars - as moisture is being drawn into the cake form the air, the cake retains its moistness overtime

Back 69

hygroscopic

Front 70

During baking, the presence of large amounts of sugar in cakes dilute the protein structure, delaying the setting of protein, which results in ___________

Back 70

increased volume

Front 71

Browning of the crust occurs quickly when _________ are used (Maillard reaction and some caramelization) in cake.

Back 71

monosaccharides - fructose and glucose

Front 72

________ is a non-reducing sugar, therefore must be inverted to participate in the Maillard reaction; for this reason, ______ is more applicable for cake making compared to monosacharides or any other disaccharides

Back 72

sucrose

Front 73

sugar is a primary ingredient in cookies, and contributes to the spreading of the dough during baking. _______ causes considerably more spreading in cookies than goes granulated sugar

Back 73

"dessert sugar"

Front 74

AFter baking, sucrose recrystallizes as the cookies cool, contributing to __________

Back 74

a crisp surface

Front 75

Cookies made with more than one type of sugar (ex: fructose and glucose) are _______ because of less sugar crystal formation

Back 75

less crispy

Front 76

Different types of sugar are available commercially and they vary in their individual characteristics and functions in food; Choices of sweetener for food production include ______, _______, _______ and _________

Back 76

sugars, syrups, sugar alcohols , and alternative sweeteners

Front 77

______ is the table sugar and is derived from either sugar cane or sugar beets

Back 77

sucrose

Front 78

_____ also known as dextrose, is the basic building block of most carbohydrates and the major sugar found in the blood

Back 78

glucose

Front 79

_____ contribute to the malty taste of some milk shakes and candies

Back 79

maltose

Front 80

What are the types of sugars used in food applications? (3)

Back 80

1. Granulated sugar
2. superfine or dessert sugar
3. confectioners sugar

Front 81

What are the types of brown sugar?

Back 81

1. turbinado
2. brownulated sugar
3. brown sugar

Front 82

_____ from either sugar cane or sugar beets is the most common sugar

Back 82

granulated sugar

Front 83

_______ dissolves more readily than granualted sugar - may be more appropriate for making products such as meringues

Back 83

superfine or dessert sugars

Front 84

_______ are pulverized (finely ground) - sucrose crystals blended with cornstarch at a level of 3% to prevent caking of the sugar

Back 84

Confecitoners sugar - better known as powdered sugar

Front 85

______ a light brown sugar, only the surface molasses is removed , has a Mild falvor ; is the sugar of choice for individuals seeking a sugar that is considered healthful and natural (but this is not very true)

Back 85

turbinado sugar

Front 86

_____ is light brown and can be poured

Back 86

brownulated sugar

Front 87

_____ are slightly acidic and higher in moisture compared to granulated sugar

Back 87

brown sugar

Front 88

What should the selection of sugar be based upon?

Back 88

desired flavor
1. the darker the color, the stronger the flavor
2. claim of nutrition advantage is not untrue

Front 89

Also called levulose or fruit sugar is found naturally in fruits and honey, and the sweetest of all sugars

Back 89

fructose

Front 90

_____ contributes a greater sweetening power compared to sucrose when used in beverages but not so when used in baking

Back 90

fructose

Front 91

fructose tends to _______ during baking

Back 91

burn

Front 92

_____ is considered more tolerated by people with diabetes because of slow physiological assimilation

Back 92

fructose

Front 93

_____ is a disaccharide, is the least sweet of all sugars , extracted from whey in the process of cheese making

Back 93

lactose - milk sugar

Front 94

because of its _________, lactose is used as a sweetener and anti-caking agent to coat other sugars for the purpose of restricting moisture absorption

Back 94

low hygroscopicity

Front 95

_____ keeps candies and icings from becoming sticky on the surface

Back 95

lactose

Front 96

to the contrary, _____ and _____ attract moisture (keep baked goods moist) and improve their shelf life

Back 96

invert sugar and glucose

Front 97

____ are sugary solutions that vary widely in viscosity, carbohydrate concentration, flavor and price

Back 97

syrups and liquid sweeteners

Front 98

Corn syrup, high fructose corn syrup, honey, molassess, maple syrup, and invert sugars are common sources of ________

Back 98

syrups and liquid sweeteners

Front 99

_____ is a by product of starch productions; approximately 75% sugar, 25% H2O

Back 99

corn syrup

Front 100

________ is manufactured by adding week acid solution or a combination of acid and enzyme to hydrolysis of corn starch

Back 100

corn syrup

Front 101

______ is a mixture of carbohydrate, ranging from glucose to oligosaccharides and even dextrins of different chain lengths

Back 101

corn syrup

Front 102

_________ has a high Dextrose Equivalent (DE) of over 58

Back 102

corn syrup

Front 103

_________ is the measure of the amount of free dextrose (glucose) , which parallels glucose formation by hydrolysis of larger carbohydrate molecule ( pure dextrose = 100 DE)

Back 103

dextrose equivalent (DE)

Front 104

_____ reflects the proportion of reducing sugars to the total number of glucose molecules

Back 104

DE value

DE = number of reducing sugars/Total number of glucose molecules X 100

Front 105

_____ is produced by converting nearly 90% of glucose in corn syrup to fructose using isomerase and enzyme produced by Streptomyces

Back 105

HFCS

Front 106

HFCS has a DE of approx ____, it is _____ compared to corn syrup

Back 106

65, less viscous

Front 107

_____ has a greater sweetness, ability to ferment, browning reaction and more hygroscopic than regular corn syrup ; it has replaced sucrose in soda

Back 107

HFCS

Front 108

Corn syrup can influence ____ and _____ of a cake especially chocolate; the _____ of corn syrup tends ot shirt the color form reddish overtone to a deep brown

Back 108

crumb and crust color ; acidity

Front 109

____ can result in undesirable detectable browning in the interior of white cake ; reducing the pH of a batter from 7.1 - 7.5 to < 7.0 ameliorates the browning problem when cornstarch of HFCS is used as a sweetener

Back 109

HFCS

Front 110

_____ a by product of sucrose( from sugarcane) production by concentrating sugar cane product ; this process produces _____ which is usually used in animal feeds

Back 110

molasses, blackstrap molasses

Front 111

____ is used in food preparation including baking and rum making, available as sulfered or unsulfered , contains about 70% sugar

Back 111

molasses

Front 112

____ is valued for its distinctive flavor , it is the sweetener of choice for diabetic patient because of its high fructose content (slower GI motility )

Back 112

honey

Front 113

_____ tends to promote rapid browning when used in place of sucrose in baked products

Back 113

honey

Front 114

_____ is made from grain sorghum by boiling down the juice to a syrup ; contains a maximum of 30% water ; often used in souther dishes and in the beer industry

Back 114

sorghum syrup

Front 115

_____ is a product of maple syrup; is made by further boiling of the syrup until most of the water evaporates and sugar crystallizes out of the syrup

Back 115

Maple sugar

Front 116

_____ is the precipitation of crystals form a solution into a solid, geometric network

Back 116

crystallization

Front 117

about ____ pounds of maple sugar are produced from 1 gallon of maple syrup

Back 117

8 lbs

Front 118

_____ is an equal mixture of glucose and fructose created by hydrolysis of sucrose ; it is sweeter than granulated sugar , available only in clear liquid

Back 118

invert sugar

Front 119

________ a sugar of choice for the professional confectioners who desire sugar that yield a smooth, melt in the mouth texture (without gritty texture) ; resists crystallization

Back 119

invert sugar

Front 120

_____ are not sugars, however they add high degree of sweetness to food products and commercial applications are growing

Back 120

alternative sweeteners

Front 121

Why is there an interest in alternative sweeteners?

Back 121

the consumers' interest in low calorie foods (designer foods)

Front 122

____ are foods with increased levels of health promoting substances

Back 122

designer

Front 123

What are the 2 groups of alternative sweeteners?

Back 123

1. polyhydric alcohols
2. nonutritive sweeteners

Front 124

____ are alcohols with several hydroxyl groups enabling them to be used as sweetener even though they are not sugars

Back 124

polyhydric alcohols

Front 125

sorbitol, mannitol, xylitol, maltitol , isomalt, lactitol , erythritol, mannitol, xylitol are examples of _______

Back 125

polyhydric alcohols

Front 126

The following are hydrogenized to form alternative sweeteners
sucrose --> __
mannose --> ___
maltose --> ___
xylose --> ____

Back 126

sorbitol
mannitol
maltitol
xylitol

Front 127

______ is a list of additives "generally recognized as safe" for use in foods because of long use with no evidence of carcinogenicity

Back 127

GRAS list

Front 128

____ have significant commercial applications when used in small amounts; yield less energy than sugars and have other potential health benefits

Back 128

polyhydric alcohols ; often used in combination with other sweeteners in many foods

Front 129

Sugar alcohols have ______ (absorbed slowly) makes them more appropriate to a diabetic pt's product

Back 129

low glycemic response

Front 130

What is the down side to polyhydric alcohols?

Back 130

flatulate experience (gas) due to a prolong microbiological action in the intestines result in intestinal discomfort and diarrhea

Front 131

____ is used in beverages, frozen dairy desserts, baked goods, chewing gum, and candies

Back 131

erythritol

Front 132

____ is used in candies, chewing gum, ice cream, jams, and jellies, frostings, beverages and baked goods

Back 132

isomalt

Front 133

_____ used extensively in sugar free chewing gum because it does not have cariogenic properties associated with sugar

Back 133

xylitol

Front 134

____ is used in various food products ranging from baked products to beverages and as humectant and bulking agent, as well as sweetener, valuble for its water binding capabilities that limits mold growth and enhacing shelf life

Back 134

sorbitol

Front 135

______ producing or promoting the development of tooth decay

Back 135

cariogenic

Front 136

_____ has a chemical structure similar to fructose, and trehalose is a disaccharide found in mushrooms ; are both used as sweetener in foods and beverages and have potential health benefits

Back 136

D-tagatose and trehalose

Front 137

Some alternative sugars have _____ ; promote the growth of healthy bacteria in the GI

Back 137

prebiotic effects

Front 138

products containing some polyols can be labeled as ______ but those with D-tagatose and trehalose canoot be labled this way

Back 138

"sugar free"

Front 139

_______ are also reffered to as intense sweeteners, very low calorie, or alternative sweeteners

Back 139

nonnutritive sweeteners

Front 140

What are the benefits of using alternative sweeteners?

Back 140

1. offer consumers a way to enjoy the taste of sweetness with little or no energy and or glycemic response
2. nonnutritive sweeteners may assist in weight management, control of blood glucose, and prevention of dental caries

Front 141

The trend in the food industry is to blend ______ with ________ to create new sweet taste profiles

Back 141

high intensity sweeteners with other nonnutritive and nutritive sweeteners

Front 142

Because nonnutritive sweeteners provide sweet taste with the use of small amounts, manufacturers combine the sweetener with a _______ (ex: polydextrose, maltodextrin, polysacchride polyols) to replace some of the functional properties of the nutritive sweeteners

Back 142

bulking agent

Front 143

blending the sweeteners create ______ - decreasing the amount of sweeteners needed and improve the overall sweet taste profile

Back 143

sweet synergy

Front 144

What are the 5 alternative sweeteners currently approved by the FDA for use in the US?

Back 144

1. saccharin
2. aspartame
3. acesulfame-K
4. sucralose
5. neotame

Front 145

_______ are also known as intense sweeteners, defined as those that are substantially sweeter than sucrose by weight

Back 145

alternative sweeteners

Front 146

______ is the level of consumption, maintained every day and still safe by a wide margin. Moderation and variety are still recommended

Back 146

Acceptable daily intake (ADI)

Front 147

Artifical sweeteners and weight control: much research is still being done and using artifical sweeteners will not automatically reduce energy intake

Back 147

true

Front 148

____ is used primarily in soft drinks and as a table top sweetener, rapidly excreted in the urine , does not accumulate in the body, has been removed from list of cancer-causing substances

Back 148

saccharin

Front 149

______ general purpose is sweetener, warning about phenylalanine for those with PKU, controversial finding that it may have caused cancer in rats, excessive intake should be avoided by those with epilepsy

Back 149

aspartame

Front 150

____ is made from sugar and passes through the digestive tract

Back 150

sucralose

Front 151

____ is the most recent on the market , very sweet, phenylalanine is not an issue

Back 151

neotame

Front 152

____ is used for foods and beverages , provides less kcals than sugar, high doses can cause flaulence and loose stools

Back 152

tagatose

Front 153

____ and ____ are pending FDA approval and are approved in other countries

Back 153

alitame and cyclamate

Front 154

____ is the storage form of carbohydrates in plants

Back 154

starch

Front 155

_____ is a linear fraction of starch, composed of lgucoe units linked by 1,4 alpha glucosidic linkages, slightly soluble ; weight ranges from a few thousands to as large as 150,000

Back 155

amylose

Front 156

starches form various sources differ in the _______

Back 156

amylose content

Front 157

_____ is responsible for gelling characteristics of cooked and cooled starch mixtures; any starch high in ___ will gel much better

Back 157

amylose

Front 158

____ is higher in cornstarch than wheat starch, higher in wheat starch than potato starch and least in tapioca (17%)

Back 158

amylose

Front 159

____ is a polymer of d-glucose (an isomer of glucose) composed of glucose units linked by 1,4 alpha and 1,6 alpha- glucosidic linkages; molecules are dendritic (branching) ; they are non-linear, bushy , and dense

Back 159

amylopectin

Front 160

_____ is more abundant in starches than amylose; roots and tuber starches contain 4 times _____compared to amylose(like cassava/tapioca)
cereal starch is nearly 75% ____
genetic variations of starches usch as waxy maize contains virutally only ________

Back 160

amylopectin

Front 161

The behavior of starche sin food during preparation and processing is determined by the proportion of _____ and ____

Back 161

amylose and amylopectin

Front 162

starch ______ is contribtued to amylose content in a food

Back 162

gelatinizaiton

Front 163

Why do starches form different plant sources differ in their ability to gel?

Back 163

the concentration of amylose and amylopectin in a solution determin the starches ability to hold water. the higher the amylose content the more likely the starch will gel(form a solid structure) when mixed with water and heated. Cornstarch is high in amylose, while potatoe starch and tapioca are high in amylopectin

Front 164

What test is done to determine the amylose/amylopectin content in food?

Back 164

iodine test

Front 165

____ is used in estimating the proportion of amylose to amylopectin in starches

amylose turns blue color when it reacts with helix structures of this starch

amylopectin turns a purplish red color

Back 165

iodine test

Front 166

What are the funtional properties of starch?(4)

Back 166

1. gelatinization
2. gel formation
3. retrogradation
4. dextrinizaiton

Front 167

Starch can also be _____

Back 167

modified

Front 168

___ is the swelling of starch granules and migration of some amylose into the cooking water when starch is heated in water (this is mass transfer) ; characteristics changes = increase in volume, increase viscosity, and translucency of starch granules as starch thickens

Back 168

Gelatinization

Front 169

______= to serve as a thickening agent, starch must be dispersed in COLD water and subjected to heat

Back 169

process of gelatinization

Front 170

During gelatinizaion, the application of ___ causes hydrogen bonds in the starch granules to break - this even facilitates the entry of water into the starch granule ; this is followed by the movement of amylose molecules into the surrounding water

Back 170

heat

Front 171

The removal of some of the amylose (during gelatinization) and the physical spreading out of the remaining amylose and amylopectin (plays a role but not significant) molecules in the granule results in loss of ___________and increased _________

Back 171

birefringence ; translucence

Front 172

During gelatinizaiton the _____ of the granule increases as more water enters and forms hydrogen bonds with amylopectin and amylose molecules, the bond water increases the physical size of starch granules

Back 172

volume

Front 173

____ is a violent compression inward of starch granules; reduces viscosity of heated starch mixture

Back 173

implosion

Front 174

What happens during gelatinization?

Back 174

starch granules heated in liquid instantly swell, increasing viscosity, Heating beyond the maximum obtainable volume ruptures the starch granules resulting in less viscosity

beyond the heat of 194' F implosion occurs and viscosity is lost

Front 175

______ is the ability of the starch granule to refact light in two slightly different directions; is depicted by dark corsses under a microscope providing polarized light

ex: teaspoon of flour in water then shake it, the characteristic of starch in cold water, before the thickening happens

Back 175

birefringence

Front 176

once gelatinizaiton occurs birefringence _______, indicating a loss of crystallinity of starch , this is seen in raw starch

Back 176

disappears

Front 177

_______ a particle transparency occurs in starch mixture as a result of loss of birefringence ; a characteristic of heated starch

Back 177

translucence

Front 178

_____ is another term to describe changes occuring in starch as heated in water; occurs when a solution of starch in water is heated beyond gelatinization is between birefringence and translucence

Back 178

pasting

Front 179

heating beyond pasting causes starch granular to ______

Back 179

implode

Front 180

What is starch gelatinizaiton dependent on ?

Back 180

amount of water
temperature
timing
stirring
the presence of...
acid
sugar
acid + sugar
salt
fat or protein
and type of starch

Front 181

in gelatinization , sufficient water must be available to _______ and _____ - it must be done in COLD water

Back 181

dissolve starch and for absorption

Front 182

In gelatinization, the amount of liquid needed for absorption depends on the concentration of _______ and _____ in the starch

Back 182

amylose and amylopectin

Front 183

When preparing starchy foods such as grain or pasta, sufficient water is added to cover and then more for evaporation and two to three time expansion in volume

Back 183

true - think what is done when preparing rice

Front 184

most starches gelatinize at a temperature between _________

Back 184

133 'F and 167 'F

Front 185

Starch gelatinize within a narrow temperature range known as ________ ; the higher the amylose content the higher the temperature needed

Back 185

transition temperature

Front 186

continuous heating causes starch granules to break apart, stresses the bonds holding them together and subsequently the rupture of the granules (implosion) and decrease in viscosity

Back 186

timing effect of gelatinization of starches

Front 187

starches should be constantly ______ to avoid clumping

Back 187

stirred

Front 188

a pH below ____ decreases the viscosity of a starch gel

Back 188

4

Front 189

any acidic fruit juices should be added to pie fillings or salad dressings ___________

Back 189

after gelatinization is complete

Front 190

to maintain viscosity in canned high-acid foods, commercial food processors use _______

Back 190

modified starches ; these are chemically altered

read more on this in the book, missing information

Front 191

Learn the nature of table 20-2 in the book dont need to memorize

Back 191

read in book

Front 192

_____ are commonly used as thickeners in products such as desserts and sauces with high sugar concentration

Back 192

starches

Front 193

What are the 5 things Sugars tend to do during starch gelatinizaiton?

Back 193

1. compete for water with starch in a mixture because of its hygroscopicity
2. increase translucence of starch paste
3. reduce paste viscosity and gel strength
4. increase gelation temperature (delay or inhibit complete gelatinization)
5. sugars differ in their ability to delay gelatinization with the following sugars having greatest impact( fructose, glucose, and galactose have less effect compared to the disaccharides)

Front 194

read in book the affect sucrose has on starch gelatinization

Back 194

read in book

Front 195

Increased levels of sugar and acid substances (like lemon pie) lead to _____ and _______; meaning that sufficient heat must be applied to ensure complete gelatinizaiton and maximal thickening

Back 195

increased viscosity and lower gelatinization temperature

Front 196

in the food industry cross linked starch is used because of its _________

Back 196

resistance to hydrolysis

Front 197

_____ preserves the integrity of the gelatinized starch before it ruptures and increases the viscosity of the paste at is maximum peak

Back 197

salt

Front 198

______ delays gelatinization by coating the starch and prevents it form absorbing water

Back 198

fat or protein

Front 199

_______ are less mucilaginous when made into gelatinization starch pastes than root starches

Back 199

cereal starches

Front 200

_____ is the corn starch of choice for thickening, particularly when translucency of the paste is not a concern

Back 200

corn starch

Front 201

______ tends to produce stringy texture with translucent paste (unsuitable as a thickening agent for a gel but it can thicken to a flow point)

Back 201

waxy corn starch

Front 202

____ in the formation of a gel

Back 202

gelation

Front 203

____ is a colloidal of a solid dispersed in a liquid , have flow properties, which amy range form fluid to extremely viscous, the higher the temperature the greater the flow rate, the higher the concentration of the solids in a ____ the more viscous the ___

Back 203

sols

Front 204

_____ is solid matter and liquid, water is the dispersed phase and starch is the continuous phase, the solid in the ___ is sufficiently concentrated to provide the network needed to prevent the flow of the colloidal system

Back 204

gel

Front 205

in _______, sol or paste is formed by hydrating and dispersing the starch molecules in cold liquid with the application of heat

Back 205

gelation

Front 206

in a sol _____ is the dispersed phase, and _____ is the continuous phase

Back 206

starch, water

Front 207

in ________, amylose molecules that migrate into the liquid during gelatinization are free to move about in a starch phase; as paste cools, energy is lost and amylose molecules attempt to move together forming a network that holds water in the rigidily bond starch granules ; there fore starches lacking amylose( such as waxy starches) do not form gels in normal concentration

Back 207

gel formation

Front 208

What should be done to maximize gel strength? (3)

Back 208

1. allow starch gel to cool without disturbances
2. agitation during gelling disrupts established hydrogren bonds and weakens the gel
3. if butter of flavoring were to be added, add immediately after removing the paste from the heat; then allow the mixture to cool without disturbance

Front 209

______ occurs as amylose molecules come together in a gel resulting in squeezing out the free water form the gel after extended storage time or a cut is made ; when this happens the integrity of the item is compromised

Back 209

syneresis

Front 210

_______ is a gradual increase of crystalline aggregates in starch gels during storage

Back 210

retrogradations

Front 211

______ results from amylose rearranging itself in an orderly fashion upon cooling ; this is the difference between fresh baked foods and baked goods

Back 211

retrogradation

Front 212

____ plays a larger part in retrogradation

Back 212

amylose vs amylopectin

Front 213

When you toast bread what happens?

Back 213

reverse retrogradation

Front 214

_____ is perceived as a gritty texture on the tongue

Back 214

retrogradation

Front 215

what are examples of retrogradation?

Back 215

a starch thickened pudding held in the refrigerator for a few days and bread

Front 216

review figure 5.8

Back 216

functional properties of starch

Front 217

_______ is the breakdown of starch molecules to smaller, sweeter tasting dextrin molecules in the presence of dry heat of uptake of one molecule of water whenever cleavage occurs

Back 217

dextrinizaiton

Front 218

explain the process of dextrinizaiton

Back 218

starch is heated without any added water, the temp rises beyond the maximum level attainable in starch and water mixture; starch molecules splits at one or more of the linkages between the glucose units (degradation) ; shorter molecules of starch of varying lengths are formed(dextrins)

Front 219

_____ are less viscous

Back 219

dextrinized starches

Front 220

When browning meat covered in flour, making roux or gravy and sauces,

Back 220

examples of dextrinizaiton

Front 221

How do you make a healthy gumbo?

Back 221

heat flour in the oven to brown without the added fat

Front 222

if you ________ your starch before cooking gelation will not occur

Back 222

dextrinize

Front 223

a small amount of starch are called __________; they are not digested in the small intestine and therefore do not contribute to calories

Back 223

resistant starches

Front 224

What is the advantage of toasting your bread?

Back 224

the brown part becomes resistant starch

Front 225

What are the 3 types of resistant starches?

Back 225

1. inaccessible starch
2. resistant starch granules
3. retrograded starch

Front 226

_____ trapped in food prevented from gelatinizing

Back 226

inaccessible starch

Front 227

_____ indigestible because of their chemical configuration

Back 227

resistant starch granules - read more in book

Front 228

____ are formed when heating/cooling starch renders molecules of amylose and amylopectin

Back 228

retrograded starch

Front 229

_____ is the rough outer covering protecting the grain; ex: in legumes this is the outer coating

Back 229

husk

Front 230

___ is the hard outer covering just under the husk that protects the grain's soft endosperm

Back 230

bran

Front 231

____ is the largest portion of the grain, containing all of the grains starch; reservior of carbohydrates in plants

Back 231

endosperm

Front 232

____ is the smallest portion of grain, and the embryo for a future plant; responsible for germination

Back 232

germ

Front 233

review figure 21-1 in book

Back 233

reivew

Front 234

natural occuring starch souces include all plant sources , T or F?

Back 234

true

Front 235

two major forms of naturally occurring starches are ___and ___

Back 235

cereal and root starches

Front 236

____ are corn, wheat and rice

Back 236

cereal starches

Front 237

_____ are potatoes, arrowroot, cassave (tapioca)

Back 237

root starches

Front 238

other starch sources are dried beans, peas, sago palms

Back 238

true

Front 239

Legumes are not processed to obtain starch for use in food preparation; they are eaten as the whole seed because the contain ______________

Back 239

other nutrients, espeically protein

Front 240

Waxy starch are mainly made of _______; made to avoid amylose completely , they do not gel! primarily developed to thicken but not desirable gel agent

Back 240

waxy starch ; almost 100 % amylopectin

Front 241

____ are useful in fruit pie prepartion and othe rproducts in which thickening is desirable without the gelling

Back 241

waxy starches

Front 242

____ are chemically or physically altered to create a unique starch

Back 242

modified starches

Front 243

Modified starches may affect the starches ?????

Back 243

1. gelatinization
2. heating times
3. freezing stability
4. sold water solubility
5. viscosity

Front 244

What are 3 examples of modified starches?

Back 244

pregelatinized starches
thin - boiled
oxidized starches


read in book - missing 5 bullets

Front 245

_____ do not have to be heated in water to expand and gel; have already been cooked and dried, so absorb cold water immediately and expand; used in instant dry mix pudding, gravy, and sauces

Back 245

instant or pregelatinized starch

Front 246

_____ has to be modified to be effective as a thickener

Back 246

tapioca starch

Front 247

processed or modified tapioca is called ______

Back 247

pearl tapioca

Front 248

______ consists of partially gelatinized starch, dried into pellets - so hard that they require overnight soaking to use; is less mucilaginous when made into gelatinized starches pasts

Back 248

pearl tapioca

ex: of pre-gelatinized starch

Front 249

________ Pregelatinized starch made primarily for microwave cookery

Back 249

Cold Water Swelling starch

Front 250

• An acid hydrolyzed starch by using weak hydrochloric or nitric acid to debranched amylopectin at the 1, 6, alpha glucosidic linkage

Back 250

thin-boiling starch (ex of modified starch)

Front 251

What are the characteristics of thin-boiling starch?

Back 251

• More soluble and less viscous
• Forms thin sol when hot but strong gel when cold
• Used for making gumdrops

Front 252

• Exposed to chemical oxidizers
• Less viscous than cross-linked, but clearer and more useful as stabilizers and thickeners
• Has a powder-like consistency, which makes it ideal for dusting foods (e.g., gum)

Back 252

oxidized starch

Front 253

one of the more commonly used modified starches- treated with ethylene or acetic anhydride to link the starch molecules together with crossbridges
• Cross linking makes starch more heat resistant
• Improves stability
• Effective thickening agents and forms gels that undergo very limited retrogradation
• Useful as thickeners and stabilizer in salad dressings and related products
• Ideal for use in cooked or canned foods such as pizza, spaghetti, cheese, barbeque sauces, pie fillings, bakery glazes, and puddings

Back 253

cross linked starch

Front 254

• A derivative made by reacting starch molecules with tripolyphosphate or other phosphate to achieve a thickener with excellent stability and clarity
• Characteristics:
• Less viscous than crosslinked
• Improved stability
• Form smooth, nonstringy pastes and gels
• Do not undergo syneresis
• In a packaged by this starch would be most appropriate b/c the amylose and amylopectin will not have the opportunity to come together and squeeze water out

Back 254

starch phosphates

Front 255

characterized by the formation of porous spheres when spray dried with small amount of bonding agents- i.e. Amaranth starch
• Characteristics
• Serve as flavor carriers in selected foods
• Absorbed a flavor up to 60% of their weight
• Without protective coating, flavors can be preserved over several months

Back 255

spherical agregates

Front 256

What is the criteria for starch selection?

Back 256

➢ Starch selection depends on the desired use
• Thickener needed to produce low-calorie products
➢ Select starches that form strong gel
• If mouth feel is an important consideration
• Syneresis can be a problem in freeze-thaw products
➢ Select starches with freeze-thaw stability are desired (waxy rice flour)
➢ Freeze-thaw stability
• Freeze-thaw stability is the ability of a starch-thickened product to be frozen and thawed without undesirable loss of quality-(gritty crystalline texture)
• Waxy rice flour is a useful starch for products to be frozen and thawed
• Purified rice starch is not as effective as waxy rice flour, but better than corn and wheat starches for freeze-thaw stability
➢ Retrogradation is a problem when starch-thickened product must be refrigerated for storage (i.e. pudding)
➢ Starches that retrograde easily will quickly develop a gritty texture that is noticeable on the tongue
➢ Use cross-linked starches
• Resistant to retrogradation
➢ Other considerations:
• Marketing stresses-
• Influence the strength of a starch gel such as in pudding or pie filling
• Product appeal-
• Influenced by the flow characteristics of starch-thickened sauces and other sols rigidly of gels needs to be suited to consumer expectations

Front 257

plants provide variety in the food supply including ______ and ________

Back 257

gustatory (sense of taste) and beautiful colors

Front 258

_____ increases the demand for fruits and vegetables

Back 258

nutrition

Front 259

_____ and _______ increase demand for fruits and vegetables

Back 259

disease prevention and enhancement of optimal health

Front 260

True or False? There large market for both fruits and vegetables as well as in cans, frozen items and or dried

Back 260

true

Front 261

_____ contribute uniqueness among vegetables

Back 261

legumes

Front 262

_____ are not traditionally considered foods, however they are becoming increasingly popular as garnishes color and flavor accents

Back 262

edible flowers

Front 263

Fresh herbs commonly available in the produce section of the groceries include basil, dill, oregano, parsley, rosemary, sage, tarragon and thyme. are used as _______

Back 263

flavoring agents

Front 264

Fresh herbs can be substituded for dried by using about ____ times more of the fresh herb.

Back 264

8 times more

Front 265

Fruits and vegetables are made up of ____and various types of _____

Back 265

tissue systems and cell walls

Front 266

___ are the building blocks of plant and animal organisms

Back 266

cells

Front 267

The cells vary from plant to plant and there is noticeable differences between the ____, ____, and ____ plant foods at different stages of maturity

Back 267

underripen, ripe or overripe

Front 268

What are the 3 tissue systems of fruits and vegetbales?

Back 268

1. dermal tissue
2. vascular system
3. ground system

Front 269

____ represents the skin or ring of the fruit or vegetables, protective covering of the plant

Back 269

dermal tissue

Front 270

____ is within the dermal tissue of the fruit or vegetable, responsible for transporting fluids, nutrients, and waste products

Back 270

vascular system

Front 271

_____ the most varied component of plant structure ; consisting of parenchyma cells and other supporting tissues such as collenchyma and sclerenchyma cells

Back 271

ground system

Front 272

_____ are the principle cells in fruit and vegetables, most abundant type of cell in the ground system ; within the cytoplasm of the cells - they are compounds responsible for the plant's starch content, color, water volume, and flavor

Back 272

parenchyma cells

Front 273

_____ are aggregates of elongated cells (ex: those fibrous stands of celery), chewy and resistant to softening when cooked , one of the supporting tissues because it contributes to the overall structure of the edible part of fruits and vegetables containing _____

Back 273

collenchyma cells

Front 274

______ are cells of interest in foods because, these wood-like cells are associated with the gritty texture of some plant foods ; the unique texture of pears, is the result of the presence of sclereids a type of ____cell; sclerids and other types of _____ are collectiely callerd fibers, with thick cell walls containing lignin

Back 274

sclerenchyma cells

Front 275

_____, _____,and ______ form the structural component of the plant cell walls

Back 275

cellulose, pectic substances, and hemicelluloses

Front 276

______ occurs naturally in all vegetables, fruits and legumes. Can be extracted from wood pulp or cotton and used in foods as anticaking, thickening and texturizing agents in food processing

Back 276

cellulose

Front 277

_____ is a glucose polymer but unlike amylose its glucose units ar ejoined by 1,4 beta-glucosidic

Back 277

cellulose

Front 278

The structural differences between cellulose and starches is responsible for textural differences and also the inability of humans to _______________

Back 278

digest/use cellulose as a source of energy

Front 279

Cellulose molecules is capable of aggreagting into _________; a cluster of these occur in some fibrous vegetables

Back 279

fibrils with crystalline structures

Front 280

______ heterogeneous group of polysaccharides component of plant cell walls; some are soluble in acid while others are insoluble ; are sensitive to alkaline cooking mediums

Back 280

hemicellulose

Front 281

What effect does does alkaline cooking medium have on hemicelluloses?

Back 281

addition of alkaline such as baking soda causes this component of plant cell wall to disintegrate and become flaccid or mushy when heated in cooking water

Front 282

_____ is responsible for the unacceptable softness in vegetables and fruits cooked in alkaline medium

Back 282

hemicellulose

Front 283

the destruction of ______ is an important consideration discouraging the use of soda in cooking vegetables especially legumes -a good source of the vitamin

Back 283

thiamine

Front 284

______ is the term describing a group of polysaccharides found in vegetbales, grains, legumes, and more significantly in fruits

Back 284

pectic substances

Front 285

in the cell wall pectic substances combine with ______ to reinforce the structural contribution of cellulose

Back 285

hemicellulose

Front 286

What are the 3 pectic substances?

Back 286

1. protopectin
2. pectin (pectinic acids)
3. pectic acid

Front 287

What are the functions of pectic substances? (3)

Back 287

1. act as cementing substance between cell walls
2. partially responsible for the plants' firmness and structure enabling them to trap water and form a gel
3. contribute significantly to the textural changes as fruits mature

Front 288

_____ are used commercially to contribute to the gelling of fruit preserves ; the string like pectin molecules bond to each other under the right conditions to form a net-like structure that is able to trap water and form a gel

Back 288

pectic substances

Front 289

____ is found between the plant cells and within the cell walls BUT not in the juice

Back 289

pectin

Front 290

Commerical sources of ____ include the pulp (pomade) remaining after apples are pressed for juice and the sponge albedo of citrus fruits

Back 290

pectin

Front 291

____ is the white inner rind of citrus fruits, which is rich in pectin and aromatic cells

Back 291

albedo

Front 292

_____ is a long polymer consisting primarily of galacturonic acids units joined by 1,4 alpha linkages

Back 292

protopectin

Front 293

______ is a water insoluble form of pectic substances found in immature/unripe fruits and contributes significantly to the firm texture of unripe fruits

Back 293

protopectin

Front 294

as fruit ripens , enzymes (pectinase) convert ______ to a more water-soluble ______ by random demthylation and hydrolysis along the ______ molecules

Back 294

protopectin, pectin , protopectin

Front 295

The degree of ripening and softening of fruit is related to the _________, (how many substances were degraded)

Back 295

degree of demethylation

Front 296

as fruit ripens,some demethylation and hydrolysis randomly take place along the _________

Back 296

protopectin molecules

Front 297

When only a limited amount of degradation has occurred the pectic substances are termed ______

Back 297

pectins

Front 298

_____ are galacturonic acid polymers in which most, if not all of the acid radicals have been esterified with methanol

Back 298

pectins

Front 299

pectins are valued for ________ properties in making jams and jellies; it is the pectin extract from ripe fruits that is used to gel jam and jellies

Back 299

gel-formation

Front 300

as additional demethylation and hydrolysis continues ______ are formed

Back 300

pectinic acids

Front 301

______ are galacturonic acid polymers in which between 25% to 50% of the acid radicals have been esterfified with methanol ; form of pectic substances are formed as fruit begins to soften just a little

Back 301

pectinic acids

Front 302

If a pectin moleculeis esterified completely ( i.e. all orgnaic acid residues are altered to methyl ester) - the pectin will contain a littler more than 16% methoxyl groups . This is called a ________

Back 302

low methoxy pectinic acid

Front 303

most pectins contain fewer than 16% methoxyl groups

Back 303

true

Front 304

________ contain methyl ester on no more than every 1/4 unit and frequently only about 1/8 of galacturonic units are esterified

Back 304

low methoxyl pectinic acid

Front 305

______ are the form of pectic substances found in fruit that is just beginning to ripen ; forms gel readily with little addition of sugar- valueble in making dietetic jellies and jams

Back 305

low methoxy pectinic acid

Front 306

____ is the smallest of the pectic substances ; lacking methyl esters

Back 306

pectic acids

Front 307

As protopectin acids become devoid of methyl esters, the molecule gradually become shorter and the fruits become _______

Back 307

overly soft

Front 308

_____ is found in overly ripe , very soft fruit and vegetables

Back 308

pectic acid

Front 309

____ is found in immature fruit and does not gel
____ is found in ripe fruit and gels
____ is overripe fruit and does not gel

Back 309

protopectin ---> pectin --(pectinic acid)--> pectic acid

Front 310

What does the food industry use pectin as?

Back 310

emulsifier, stabilizer , thickener, texturizer

Front 311

Why does cloudiness occur in juices?

Back 311

when juice is extracted from fruits, pectic substances can somewhat cause cloudiness; Cloudiness is desirable in organe juice, where it contributes to the body BUT undesirable in some other juices including apples ;

Front 312

cloudiness in juices is removed via _______

Back 312

clarification process

Front 313

_____ is when an enzyme such as pectinases are added to juice to break down pectin compounds that contribute to cloudiness

Back 313

clarificaiton process

Front 314

____ and _____ also break down cellulose and hemicellulose the cell walls, respectively to release more juice

Back 314

cellulase and hemicellulase

Front 315

_____ is a non carbohydrate polymer of many aromatic structures linked together to form an extremely large complex molecule that gives a woody quality to plant foods

Back 315

lignin

Front 316

as plants mature, lignin deposits with hemicellulose in cell walls to form tough ____________ ex: asparagus stalks

Back 316

woody vegetables

Front 317

Since the woody desposits are insoluble in water and connot be softened by cooking , it is always _______

Back 317

discarded

Front 318

_____ are responsible for the browning and bruising that often occurs in ripening fruit

Back 318

phenolic compounds

Front 319

____ are found mostly mostly in unripe fruits, giving them a bitter taste and leaving astringent in mouth

Back 319

tannins

Front 320

some fruits that contain _________ are apples, apricots, avocados, bananas, cherries, dates, grapes, nectarines, papayas, peaches, pears and strawberries

Back 320

phenolic compounds

Front 321

The tissue of fruits and vegetables when exposed to air ________

Back 321

quickly darkens

Front 322

The phenolic compounds promote oxidative browning in the fruits and vegetables resulting in the formation of brown or gray black pigment called ___________

Back 322

melanines

Front 323

Phenolases are found in high amounts ____.

Back 323

potatoes, mushrooms, apples, peaches, bananas, avocadoes and tea leaves

Front 324

What are the 3 ways to prevent oxidative browning ?

Back 324

Maintaining an acid pH , Reducing contact with oxygen , denaturing enzymes

Front 325

As fruits and vegetables mature what 3 things happen?

Back 325

1. cellulose and hemicelluloses content increase
2. fruits and vegetbales become less tender
3. increased levels of lignins - resulting in tough woody texture primarily in vegetables

Front 326

Pectic substances undergo ________ (catalyzed by protopectinases) and _______ (catalyzed by pectinesterases) ; fruits progress from hard and firm texture to soft or even mushy texture

Back 326

hydrolytic cleavage and deesterification

Front 327

All synthesis of organic compounds stops after harvesting but _______ continues

Back 327

physiological changes

Front 328

Bulbs, roots, tubers, and seeds become ______ during storage

Back 328

dormant

Front 329

The fleshy tissues of fruits and vegetables undergo ripening and continue to _______

Back 329

senescence

Front 330

______ is accumulation of metabolic products, increase respiration , and loss of moisture in plant foods after maturation

Back 330

senescence

Front 331

_____ is greater in perishable fruits and vegetables ; those plant foods high oxygen consumption and carbon dioxide production are the most perishable

Back 331

respiration rate

Front 332

rate of respiration can be delayed by _________

Back 332

refrigeration

Front 333

What is the effect of respiration on starch/sugar?

Back 333

1. rapid rate of respiration in corn increases starch desposition at the expense of sugar stores (Ex: freshly harvested corn is sweeter compared to days after harvesting)
2. the sugar in fresh harvested peas and other legumes deplete rapidly during respiration

Front 334

_____ is the period of maximum respiratory rate just before many fleshy fruits fully ripened

Back 334

climacteric

Front 335

______ continue ripening after harvesting - eX: bananas and peaches, apple, pear, tomatoes, etc.

Back 335

climacteric fruits

Front 336

______ such as grapes and oranges do not respirate rapidly and ripened after picking therefore needs to be harvested when ripened

Back 336

non-climacteric fruits

Front 337

Enzyme levels increase during _______ (including lipase, pectic enzymes, invertase, chlorophyllase ,and peroxidase)

Back 337

during storage

Front 338

The increase in enzyme levels contribute to _____________

Back 338

deterioration of harvested fruits and vegetables

Front 339

_______ is involved in accelerating ripening and early sensence of fruits during storage

Back 339

ethylene gas

Front 340

to control ripening , ______ is bubble into prematurely harvested fruit

Back 340

sythetic ethylene

Front 341

Other enzymes include hemicellulases and cellualse can promote the release of ______ from the complex polysaccharides constituting of the cellw all

Back 341

sugars

Front 342

Increased hemicellulases and cellulases activties results in the release of complex polysaccharides components of cell walls this makes ____________

Back 342

ripened fruits sweeter

Front 343

Starch in fruits is gradually converted to sugars by ________

Back 343

amylase promoted reactions

Front 344

Invertase enzyme converts naturally occuring sucrose to inverted sugars (gluose and fructose) - promoting ___________

Back 344

further fruit sweetness

Front 345

In potatoes, the enzyme phosphorylase promotes the conversion of _________

Back 345

starch to sugar

Front 346

When potatoes are held between freezing and 10'C there is increase ________

Back 346

conversion of starch to sugar

Front 347

potatoes stored at this temperature (10'C) tend to ________ , ______ and ______

Back 347

brown excessively, taste sweeter, and less crispy when fried

Front 348

To prevent accelerated conversion of potatoes starch to sugar and the undesirable effect, potatoes should be stored ______________

Back 348

above the active temperature range for phosphorylase

Front 349

In starch containing vegetables such as legumes and carrots , synthesis may continue to occur if stored at about _____________

Back 349

normal room temperature

Front 350

To prevent further starch synthesis, _______ should be used

Back 350

refrigerator storage

Front 351

Significant textural changes occur when fruits and vegetables are subject to heat including what 4 processes?`

Back 351

1. gelatinization
2. loss of turgor
3. structural changes
4. osmosis

Front 352

corn and dried beans are vegetables but becuase of their high starch content, they undergo _________ during preparation

Back 352

gelatinization

Front 353

____ is a distension of the protoplasm and cell wall of a plant by fluid content

Back 353

turgor

Front 354

When heat is applied (steamed) to spinach and other greens, the cell walls become permeable causing __________

Back 354

loss of water and loss of turgor

Front 355

______ is evident by the wilting of the leaves and accumulation of water from the cells in the bottom of the pan

Back 355

turgor

Front 356

Pectic substances become more _______ as a result of chemical changes

Back 356

soluble

Front 357

HEmicellulous becomes softer as vegetables are heated:
Acids ___________ of hemicelluloses
Alkali ______ of hemicelluloses

Back 357

slows the softening

accelerates softening

Front 358

_____ is the movement of solvent through a semipermeable membrane to the side with the higher solute concentrations

Back 358

osmosis

Front 359

The _________ of cell walls of fruits allowes water to pass through (but not solutes such sugars or minerals)

Back 359

permeability

Front 360

APplication of ______ destroys the cell memrbanes and break the barrier, allowing solutes to pass freely across the membrane until solute concentraions are euqal on both sides

Back 360

heat

Front 361

Heating fruit in water causes the natural sugars in fruit to __________________

Back 361

migrate into the water and water moves from outside into the fruit, resulting in the loss of shape

Front 362

To prevent loss of shape what should be done??

Back 362

add small amount of sugar to the cooking water; less fruit sugars move into the cooking water and fruits tend to retain the shape and firmness

Front 363

____ and _____ also help to firm cooked fruit

Back 363

calcium salts and acids ; a reason why calcium is added to many canned fruits and vegetables

Front 364

What is the effect of calcium on the textural changes during preparation?

Back 364

calcium delays the softening of vegetables as a result of calcium ions reaction with pectic substances in the middle lamella ; calcium pectinates or pectates is formed, preciptating calcium ion, which add rigidity to vegetable structure

Front 365

Adding calcium water or cooking vegetables in hard water tend to __________ to vegetable the structure

Back 365

add rigidity

Front 366

Adding molasses to cooked legumes have similar effect of increasing _______ because of the calcium content of molasses

Back 366

rigidity

Front 367

What is the recommended procedure for preparing legumes with added calcium?

Back 367

cook or soften legumes to the desired level before adding molasses to prevent insoluble calcium-pectinates and pectates formation, which cause a significant delay in softening

Front 368

What is the effect of added salt on textural changes during prepartion?

Back 368

dried beans have a hard outer covering that requires soaking beans before cooking.
DO NOT use salt in the soaking water because it makes the outer surface of the beans more resistant to water penetration during cooking

Front 369

What are the effects of Added salt?

Back 369

1. a 2-minute boiling period before an overnight soaking is encouraged to inactivate enzymes and avoid possible souring during an overnight soaking in cold water
2. a quicker alternative is to boil the beans for 2 minutes, soak for another hour, and simmer until done
3. Addition of alkali such as 1/8 tsp of baking soda to about 3 cups of water will reduce the cooking time by about 33%, however, this cooking method results in loss of thiamine

Front 370

Vegetable and fruits are clothed in array of colors - an important attribute for meal planning and plate presentation .

Back 370

true

Front 371

What are the 3 plant pigment categories?

Back 371

1. caretenoids (yellow organe)
2. chlorophylls (Green)
3. flavonoids

Front 372

both carotenoids and chlorophyls are ______

Back 372

fat solubles

Front 373

the _____ are water soluble and have tendency to be lost in cooking water

Back 373

flavonoid pigment s

Front 374

What are the 5 pigments of ccarotenoids?

Back 374

carotene(yellow-organe)
lycopene(red-organe)
xanthophyll (yellow)
lutein
zeaxanthins

ex: carrots, organges, peaches, pineapples, pink grapefruit, red and yellow pepers, tomatoes, watermelon, winter squashes

Front 375

What are the types of chlorophylls?

Back 375

cholophyll a (blue green)
chlorophyll b (green)

broccoli
green cabbage
kale
lettuce
spinach

Front 376

What are the flavonoids??

Back 376

anthocyanin(red purple)
eggplant radish red cabage red potato

anthoxanthin (cream/white)
cauliflower
onions
rice
turnips
white potato

betalains (purple red/yellow)
beets

Front 377

_____ are responsible for the green color of plants ; promote photosynthesis; comprised of large molecules with a magnesium atom at the center of the ring structure ; fat soluble

Back 377

chlorophyllls

Front 378

____ is a process by which leaves capture the sun's light energy to covert CO2 and water to carbohydrates

Back 378

photosynthesis

Front 379

___ has a methyl group attached

___ has an aldehydge group atached instead

Back 379

chlorophyll a

chlorophyll b

Front 380

_____ is done as part of the preparation for freezing enhances green color because of the expulsion of air from the intercellular spaces

Back 380

blanching

Front 381

What are the effects of blanching for chlorophyll?

Back 381

the color is retained during freezing and the subsequent boiling prior to serving the vegetables

Front 382

___ is means used for preserving green vegetabels

Back 382

canning

Front 383

___ are unstable in the presence of heat

Back 383

chlorophylls

Front 384

_____ intensifies the bright green of chlorophyll as air is expelled

Back 384

heat applications

Front 385

Continuous heating slowly transform pigments from bright green to an unattractive _______

Back 385

olive green (drab ) color

Front 386

When fruits and vegetables are heated in the presnece of acid (ie acetic and oxalic acids) the cells are disrupted and ____________

Back 386

organic acids are released from the cell sap

Front 387

When fruits and vegeabtles are heated in the presence of acid, acids then replace the _______ at the center of chlorophyll with 2 atoms of hydrogen

Back 387

magnesium atoms

Front 388

What compounds are formed during heat applied in the presnece of acids to fruits and vegetables?

Back 388

pheophytins ( an irreversible color change)

ex: the olive green color canned spinach is a good example of the color change that occurs

Front 389

The effect of acid on chlorophylls pigment can be prevented by ______

Back 389

adding alkali (ie baking soda)

Front 390

Rather than forming pheophytin, the chlorophyll retains Mg at the center of the molecule, phytyl group is split off and a ______ sodium salt is formed what does this created?

Back 390

sodium salts; chlorophyllins

Front 391

Chlorophyllin is a water soluble compounds with a _____ color ; the cooking water turns green as the pigment is leahed out

Back 391

bright green color

Front 392

In the presence of ____and ____ , chlorophyll pigments turn to a bright green color

Back 392

zinc copper

Front 393

For the best result, cook greens how?

Back 393

uncovered and as fast as possible

Front 394

______ along with lycopenes and xanthophyll account for most of the yellow organce and some of the red color of fruits and vegetables

Back 394

carotendoids (alpha and beta)

Front 395

_____ lend redding organce color to carrots and winter squashes

Back 395

carotenes

Front 396

__ and ___ account for most of the red color and fruits and vegtables

Back 396

xanthophylls and lycopenes

Front 397

____ is a deeper red color, providing the bright color of tomatoes

Back 397

lycopene

Front 398

heat may modifty carotenoids pigments strucutre - ordinary cooking methods have _____________ effect on the color or nutrition value

Back 398

little or no effect

Front 399

exposure to oxygen causes ________ of carotenoid pigments resulting in loss of color

Back 399

oxidations

Front 400

_____ are not significantly affect by acid, alkali, volume of water or duration of cooking

Back 400

carotenoids

Front 401

_____ are a group of more than 4000 water-soluble pigments with 2 types; anthocyannins and anthoxanthins ; most are glycosides - having molecules of sugar attached

Back 401

flavonoids

Front 402

_____ occur alone in light colored vegetables such as potatoes, yellow skinned onions, and cauliflower or with other pigments such as anthocyanins

Back 402

flavnoids

Front 403

_____ are responsible for most of the red , purple and blue colors of fruits and vegetables such as color of cherries, red apples, varioues berries, blue and red grapes, pomegranates, radishes, eggplant , poatoes, red cabbage, and predpotoat skins, rasberries

Back 403

anthocyannins

Front 404

____ intensifies the red color of anthocyanins
at a _____ the pigment is violet in color; _____ changes the reddish blue hue to an unappetizing blue and then to green

Back 404

acidic tap water; neutral pH , alkaline water

Front 405

_____ from knives or containers made of iron, tin or aluminum turns anthocyanins pigments to off-color ; stainless teel and glass are the best choices of cooking utensils for the prearation and store anthocyanins rich foods ; enamel lined canes are used for food containing anthocyanins to prevent contact with the tin

Back 405

metal ions

Front 406

____ are composite of compound known as flavones, flavonols, flavonones and the proanthocyanins ; they are responsible for the cream or white color of cauliflower, onions white potaotes and turnip

Back 406

anthoxanthins

Front 407

What is the effect of acids on anthoxanthins?

Back 407

in acidic medium, anthoxanthins pigments become colorless or white; few drops of juice , vinegar, or a pinch of cream of tartar added to anthoxanthins rich foods after cooking keep the pigment snow white

Front 408

What is the effect alkali on anthoxanthins?

Back 408

in an alkaline medium ,anthoxanthin pigments turn to an undersirbale yellow color, white foods such as rice, poratos cauliflower and onions have yellowish cast when cooked in alkaline water

Front 409

___ are is not significantly affect by heat; with pigment reacts with iron and copper to form a blue black and a reddish brown color; tin and aluminum cause it to turn bright bellow color

Back 409

anthoxanthins

Front 410

____ is a water soluble biolet red pigment with limited use as a food additive( gives beets their dep purplissh red color) ; acidic ingredients concert the purplish red hue of beets to brighter red; in an alkaline medium the red color shifts to yellow; it turns brownish in the presence of metals such as copper and iron

Back 410

betalin

Front 411

____ is the combination of materials in foods that can not be digested readily by man ; a variety of compounds comprise dietyar fiber

Back 411

fiber

Front 412

most fibers comprise of 1, 4 beta linkage which make them _________

Back 412

resistant to digestion by humans; humans lack the enzyme needed to break the 1,4 beta linkage

Front 413

_____ are viscous and include some hemicellulose, pectin, gum, and mucilages

___ are non viscous and include lignin, cellulose, and some hemicellulose

Back 413

soluble dietary fibers

insoluble dietary fibers

Front 414

_____ are described by their sources than than their chemical or physical proerpties

Back 414

dietary fiber

Front 415

Dietary fibers are described as fiber that occur

1.
2.
3.
4.

Back 415

1. naturally in intact plants
2. functional fibers
3. resistant starches
4. total fibers

Front 416

_____ are fibers extracted from plant or manufactured and have health benefits

Back 416

functional fibers

Front 417

____ are starches that are not digested in the small intestine and therefore enter the large intestine intact ; they act as fiber to promote GI motility and also undergo limited digestion to yield some energy ; is useful in formulating food products for the large market of consumers seeking reduced calories and more fiber in their diets

Back 417

Resistant starches (RS)

Front 418

___ refers to the sum of dietary fibers and functional fibers ; was created to accommodat ethe labeling of product that may contain new fiber sources iwth potential beneficial effects

Back 418

total fiber

Front 419

What are the benefits of fiber? (4)

Back 419

1. plant foods ar evalued in the diet as a significant source of fiber
2. both soluble and incolsuble fibers ar efound int he same food but in different proportions
3. soluble fibers are digested to a limited extent by intestinal bacteria
4. insoluble fibers are excreted undigested- thus providing no energy but increase the bulk of the stool

Front 420

citrus fruits oat and legumes are excellent sources of ______ while vegetbales are valued for their content of ______

Back 420

soluble fibers

insoluble fibers

Front 421

_____ in oats (beta-glucan) helps lower blood cholesterol; this characteristic of oats has elevated oat containing product to a higher level - allowing health claim on its lable

Back 421

soluble fiber

Front 422

product contianing _____ from ____ (a water soluble gum) can make a similar health claim as oat

Back 422

psyllium from psyllium seed husks

Front 423

____ are made with oat bran, flavorings and seasonings suitable for incorporation into ground meat

Back 423

fat replacers

Front 424

____ can be blended with low fat ground meats to produce cooked patty containing only 10% fat

Back 424

bran products

Front 425

___ enhances the water tention/adhesion ; the finished patties are juicy m flavorful, and ahve acceptable moutfeel ; also used in bread to about 15% of the flour without sensory change

Back 425

bran

Front 426

dietary suuplemetn industries are not regulated by the FDA ; true or flase?

Back 426

true

Front 427

the 1994 dietary supplement helath and educaiton act(DSHEA) limits the ________

Back 427

FDA authority over dietary supplements

Front 428

under DSHEA, the FDA can only prove that dietary supplements are unsafe ________

Back 428

after the supplemtns are int he market

Front 429

___ are complex carbohydrates found in plants ; they are hydrophilic in nature - called hydrocolloids ; they are large molecules of monosaccharides units linked together by glycosidic linkages ; they undergo litttle digestion in the small intestine and are classified as soluble fiber

Back 429

gums

Front 430

the monosaccharide components of _____ are varried widely compared to the energy -yielding disaccharides and the glucose polymers (dextrins and starch )

Back 430

gums

Front 431

What are the characteristics of gums?

Back 431

1. remarkable ability to attract and bind water
2. contributes very limited calorie because of the limited digesiton and absorption

Front 432

attention is focused on gums as possible ____ because of the potential nutritional and health benefits when incorporated into food products

Back 432

additives

Front 433

The _____ of gums increases stool bulk until digestion of gums in the large intestine occurs

Back 433

water holding capacity

Front 434

Gums are digested and absorbed _____ compared to sugars and starches ; one of reasons why they are used in low calorie food products (target at weight concious americans)

Back 434

inefficently

Front 435

agar, guar gum, gum arabic and pectin provide between _____ caloires per gram

Back 435

1-3

Front 436

cartageenan and xanthan gum provide at the most a calorie pergram

Back 436

true

Front 437

___ have the potential to protect agianst caner

Back 437

gums

Front 438

Gums are valued as ___ and ____

Back 438

thickening agents and fat replacers

Front 439

____ is the ability of a liquid an dsemiliquid to flow

Back 439

viscosity

Front 440

compative viscosity allows smaller amount to be used for thickening compared to starch; low calier adnatage to starch and sugar

Back 440

gum as a thickening agent

Front 441

his attributes that mimic fat and oil in food; substantial kcal reduction when used as fat substitute ; used in salad dressings to provide appropriate thickening in place of some of the oil ordinarily

Back 441

gums as fat replacers

Front 442

gums in ____ mimic fat and improve mouthfeel; aggregation of ice crystals in this are blocked when gums are added producing a fine textured product

Back 442

ice cream

Front 443

in cakes __ extended shelf life , delay staling, enhance cell structure, increase volume when used in the appropriate amount

Back 443

gums

Front 444

in beverages ___ are added to increase the fiber content of foods and beverages

Back 444

gums

Front 445

____ is a complex fructooligosaccharide derived from the roots of chicory ; it is a soluble fiber - not digested until it reache the large intestine where some bacterial digestion occurs; it is also an ingredient of interest in the creation of functional foods

Back 445

inulin

Front 446

____ shown to promote absorption of calcium and magnesium and decrease cholesterol and serum lipids

Back 446

prebiotic (inulin)

Front 447

_____ stimulates lactobacilli and bifidobacteria in the color, which helps to combat possible harmful microoganisms and and promote health

Back 447

gum- inulin

Front 448

___ lacks flavor so it can be incorporated into product without introducint detrimental overtones; and it contributes to a pleasing mouthfeel when used in table spreads, yogurt, frozen desserts, and dressings; it can be added to breads and other baked products at levels high enough to be of merit in increasing fiber intake

Back 448

Inulin as a versatile food ingredient

Front 449

What is the food industry application of inulin?

Back 449

to develop, modify fat and sugar products that meet consumer's increase demand for fewer calories per product

Front 450

___ are carbohydrates derived from seeds, plant exudates , seed weed extracts, and microorganisms

Back 450

gums

Front 451

gum sources as a group are called _______

Back 451

hydrophillic polysaccharides

Front 452

Gums of primary commercial significance from seeds derived from guar and locust been (carob) classified as _____

Back 452

legumes

Front 453

Gums from ________ are gum arabic, tragacanth, karaya, and ghatti ; gum arabic is most commonly used

Back 453

plant fluids - oozing liquid from cuts in tropical trees

Front 454

The red and brown algae (irish moss and giant kelp) provide ____, ___, and ____

Back 454

agar, carrageenan and algin

Front 455

The most successful of the microbe fermented gums is _________, produced when microorganisms Xanthomonas campestris ferment glucose in the presence of some trace of elements

Back 455

Xanthan gum

Front 456

What are common attributes of individual gums?

Back 456

1. they are polysaccharides in which glucose is ususlly absent
2. galactose is common to seed, plant exudates and seaweed gums but not algin

Front 457

guar and locust beans coomposed primarily of __ and ___ linked together by a 1,4 beta linkage with 1,6 alpha linage at regular interval

Back 457

mannose and galactose

Front 458

___ has twice as much galactose as does locust bean gum

Back 458

guar gum

Front 459

____ requires heat for maximum hydration while guar gum hydrates in cold water

Back 459

locust bean gum

Front 460

____ include gum arabic , tragacanth , karaya and ghatti ; are oozing liquids from cuts in tropical trees; strucutrally they are less orderly and have other ocmpounds other than polysaccharide polymers

Back 460

plant exudates

Front 461

____ are rich in galactose (often with sulfate ester) - includes agar, carregeenan and algin

Back 461

seaweed extracts

Front 462

____ forms strong and transparaent gels which are reversible when heated and reform when cooled again

Back 462

agar

Front 463

____ occurs in various fractions , some form gels and some do not gel

Back 463

carrageenan

Front 464

____ has ability to interact with protein to promote stabilization of various milk products including ice cream process cheeses and chocolate milk

Back 464

carrageenan

Front 465

_____ has the ability to interact with protein to promote stabilization of various milk products including ice cream process cheeses and chocolate milks

Back 465

carrageenan

Front 466

___ is used to form both gels and films ; mannose and gulucronic acid are the prinicple components; in addition, they contain numerous salts resulting from the presence of sodium, potassium and ammonium ions

Back 466

algin

Front 467

___ are fermentation produced polysaccharide gums including xanthan and curdian ; fermented by colon bacteria

Back 467

microbial exudates

Front 468

___ was approved by the FDA in 1996 and marketd as Pureglucan ; it forms a gel that is stable under freezing and retorting

Back 468

curdlan

Front 469

___ is the starting material for the produciton of most synthetic gums

Back 469

cellulose

Front 470

Because of the potential nutritionla benefits of adding fiber to various food products, many foods currently are formulated with ___ to replacec part of all of traditional functional ingredients such as starch or fat

Back 470

gums

Front 471

____ is a soluble fiber and is will suited for liquid foods such as soups

Back 471

gum arabic

Front 472

__________ a soluble fiber can be used alone or in conjuction with gum arabic to increase fiber content of a food

Back 472

carboxymethylcellulose (CMC)

Front 473

The _______ of both gum arabic and CMC makes it possible to use comparatively high levels without developing a gritty texture in liquid foods

Back 473

high degree of solubility

Front 474

Guar gum and locust bean gums can replace ___% of the starch in thickening thus reducing calires in the food

Back 474

50%

Front 475

____ is used successfully as a thickener in salad dressings

Back 475

xanthan gum

Front 476

Different starches and various polysaccharide gums are used in commerical foods and define the __________ - ranging from liquids (soups and sauces to bakery products) to snack foods

Back 476

textural attributes of foods

Front 477

In product development, to meet a defined need of the consuemrs, starches or gums are used to do what 5 things?

Back 477

1. improve acceptability
2. meets processing requirements
3. repleases or bind flavors appropriately
4. improve shelf life stablity
5. improve visually appealing

Front 478

lipids like carbohydrates are compared of carbon, hydrogen, and oxygen atoms but in different proportions

Back 478

true

Front 479

Lipids will not dissolve in water but can be dissolved in________ not used in food preparation such as benzene, chloroform, ether and acetone

Back 479

organic solvents

Front 480

What are the 3 categories edible lipids are divided into?

Back 480

1. triglycerides (fats and oils)
2. phospholipids
3. sterols

Front 481

There are two major components of simple fats including ____ and ____

Back 481

glycerol and fatty acids

Front 482

____ is a polyhydric alchol containing 3 carbon atoms, forms the back bones of lipids

Back 482

glycerol

Front 483

___ in simple fats are orgnaic compounds the characteristic carboxyl group identifying them as an acid

Back 483

fatty acid

Front 484

___ usually contain an even number of carbon atoms. The smallest number of carbon is 3 carbon (acetic acid with 2 carbon atoms) and the largest is arachidonic acid a 20 carbon atom

Back 484

fatty aicds

Front 485

What are the 2 major ways fatty aicds differ from each other?

Back 485

1. degree of saturation
2. the length

Front 486

___ is determined byt he number of carbon atoms

Back 486

length of fatty acids

Front 487

____ is determined by the number of double bonds between carbon atoms

no carbon = carbon double bonds , saturated
one carbon = cabron double bond , monounsaturated
two or more carbons = cabron double bonds polyunsaturated

Back 487

degree of saturation

Front 488

Each fatty acid is identified by a common name rather than their sytematic nomenclature; what are the 3 kinds?

Back 488

1. saturated fatty aicds
2. monounsaturated fatty acids
3. polyunsaturated fatty acids

Front 489

___ have no doubel bonds, primarily animal sources; meats , dairy, milk, butter, plants (coconut, palm, and coconut oil)

Back 489

sautrated fatty acid

Front 490

____ are one double bond: primarily plant sources; olives, olive oil, peanuts, peanut butter, and avocado

Back 490

monounsaturated fatty aicds

Front 491

___ are two or more doubel bonds, primarily plant sources; vegetable oils and fish

Back 491

polyunsaturated fatty acids

Front 492

____ is the most abundant monounsaturated fatty acid (MUFA) a 18:1(18 carbons and 1 double bond)

Back 492

oleic acid

Front 493

the ___ is the carbon at the end furthest from carboxyl end is designated as the omega carbon

Back 493

terminal carbon

Front 494

the polyunsaturated fatty acids associated with health benefits are the essential fatty acids _____ and _____

Back 494

omega 3(linolenic acid) and omega 6(linoleic acid) fatty acids

Front 495

___ can be described chemically as 18:2 (n-6) when identifying its structure by omega category or cis-9 , cis-12-octadecanoic acid

Back 495

linoleic acid

Front 496

___ is an omega 6 fatty acid

Back 496

linoleic acid

Front 497

_____ commonly called linolenic fatty acid consists of 18 C atoms and double bonds at C 9 ,12, and 15

Back 497

linolenic acid

Front 498

____ is an omega 3 fatty acid

Back 498

linolenic acid

Front 499

____ fatty acid is of particular importance because it is a precusor of 20-carbon eicosapentanoic aicd (EPA) and 22-carbon docosahexanoic acid (DHA)

Back 499

alpha-linolenic or linolenic fatty acid

Front 500

__ and ___ are highly unsaturated fatty acids with high biological activity.

Back 500

EPA and DHA

Front 501

The double bonds in naturally occuring polyunsaturated fatty acids are in the _______ with a methylethyl between the carbons at the double bonds

Back 501

cis configuration

Front 502

_____ are lipids with the double bonds naturally occuring polyunsaturated fatty acids in the cis configuration with a methylethyl between the carbons and the double bons

Back 502

non-conjugated fatty acids

Front 503

____ is a fatty acid naturally abundant in milk fat consisting of double bonds on alternate carbon atoms, with one in a cis and another in the trans form

Back 503

Conjugated linoleic acid (CLA)

Front 504

___ is a product of microbial action in the rumen of cattle

Back 504

CLA

Front 505

only _________ fatty acids are to be reported on the nutrition lable; CLA is believed to have some health benefits

Back 505

non conjugated trans double bonds

Front 506

___ is the temperature at which the crystals of a solid fat melts or becomes a liquid

Back 506

melting point

Front 507

the melting points of fatty acids are related to the ___, ____, ___ and ____

Back 507

chain length, degree or saturation , configuration, and crystalline structure

Front 508

Which fatty acids have a higher melting point due to degree of saturation?

Back 508

saturated fatty acids have a higher melting point than unsaturated fatty acids

Front 509

The higher the degree of saturation , ________

Back 509

the lower the melting point

Front 510

____ have a lower melting point

Back 510

short chain fatty acids

Front 511

____ are more likely to be solid at mixing temperature than are short chain fatty acids

Back 511

long chain fatty acids

Front 512

a fatty acid with a _____ configuration, has a higher melting point than identical fatty acid with a cis form at the double bond

Back 512

TRANS

Front 513

The arrangement of the fatty acids (how they are packed or crystalized, in the solid phase ) determines ______

Back 513

the melting point

Front 514

The larger the crystals in fatty acids , the _______ melting point

Back 514

higher the melting point

Front 515

FAts in foods can be classified on the basis of the number of ___________

Back 515

fatty acids esterified to the glycerol molecule

Front 516

one fatty acid linked to glycerol is a _____

two fatty acids linked to a glyerol is a _____

three fatty acids attached to a glycerol molecule is a _____

Back 516

monoglyceribe

diglyceride

triglyceride

Front 517

about 95 % of all lipids are ______

Back 517

triglycerides

Front 518

fats and oils in foods belong to a group called ____

Back 518

lipids

Front 519

/Fats and oils differ in 2 ways:
1. ?
2. ?

Back 519

1. fats are solid at room temperature when oils are liquid
2. fats are usually derived from animal sources, while oils are predominately from plants

The exceptions are coconut and palm oils which are solid at room temp , and fish oils which are liquid at room temp.

Front 520

plant sources high in fats include ___ ,____, ___ and ___; most fruits vegetables and grians contain little if any fat

Back 520

nuts seeds avaocado olives and coconut

Front 521

most food contain ___ types of fatty acids but usually one type predominates

Back 521

3 types

Front 522

most vegetable and fish oils are high in _______ while olive and canola oils are rich in ______

Back 522

polyunsaturated ; monounsaturated

Front 523

The animal fat, coconut and palm oils are more _____

Back 523

saturated

Front 524

Foods from animal origin usually contain about a ____ P/S ratio of polyunsaturated and saturated fats , while in plant foods the ratio is usually ____

Back 524

50:50 , 85:15

Front 525

The higher the _____ , the more polyunsaturated fats the food contains

Back 525

P/S ratio

Front 526

P/S ratio

Back 526

review table in notes

Front 527

___ are similar to triglycerides in structure in that fatty acids are attached to the glyelrcol moelcule , the difference is the replacement of fatty acids in the 3rd position of glycerol with phosphate containing compound

Back 527

phospholipids

Front 528

The presence of phosphorus containing compound makes phospholipids _____ , while its fatty acid components are only soluble in fat

Back 528

soluble in water

Front 529

phospholipids are Widely used by the food industry as ______ in products such as beverages, baked goods , mayonnaise and candy bars

Back 529

emulsifiers

Front 530

Foods naturally contianing _____ include egg yolks, liver, soybeans, wheat germ and peanuts

Back 530

phospholipids

Front 531

The best known phospholipid is ___ which is found in egg yolks

Back 531

lecithin

Front 532

____ acts as an emulsyfing agent - allowing hydrophobic and hydrophillic compunds to mix

Back 532

lecithin

Front 533

___ serves as an important component of cell membranes, where it assists in moving fat soluble vitamins and hormones in and out of the cell

Back 533

phospholipids

Front 534

___ are large intricate molecules consisting of interconnected rings of carbon atoms with a variety of side chains attached

Back 534

sterols

Front 535

____ are of physiological importance because they are involved in maintaining the human body - they include cholesterol, bile, both sex (testosterone, estrogen ) and adrenal (cortisol) hormones and vitamin D

Back 535

sterols

Front 536

The sterol of most significance in food is ____

Back 536

cholesterol

Front 537

Both animal and plant foods contain sterols, however , cholesterol is found only in foods of _____

Back 537

animal orgiin ( meat, poultry, fish , fish roe(caviar) , organ meats(liver brain kidney) dairy products and egg yolks

Front 538

Plants do not contain cholesterol but they may contain other types of sterols , T/F?

Back 538

True

Front 539

____ are found in small amounts in many fruits vegetables nuts seeds cereals legumes and other plant sources

Back 539

plant sterols

Front 540

in 2000, the FDA allowed the use of health claims in regarding the role of plant sterols or plant sterol esters in reducing the ________

Back 540

risk for coronary heart disease

Front 541

To qualify for a claim, a food must contain at least ___ gram of plant sterol or 1.7 grams of plant sterol esters per serving

Back 541

0.65 g

Front 542

It qualify for a claim, food must not cintain over ___ g of total fat per serving and per 50 g

Back 542

13 g

Front 543

Spreads and salad dressings are exempted if the lable refers the consumer to the product's ______

Back 543

nutrition facts panel

Front 544

When discussing the lipid content in foods , they are reffered to as ___

Back 544

fats

Front 545

___ are solid at room temp, usually derived from animal origin except fish oil which is liquid at room temp, have high emlting point and smoke point ; more appropriate for frying

Back 545

fats

Front 546

___ are liquid at room temp and are usually from plant cources except coconut oils and palm oils; they have low melting points and smoke at low temperatures

Back 546

oils

Front 547

Most fats are mixtures of ____ in oils

Back 547

crystals of fats

Front 548

What are the 4 chemical changes in lipids ?

Back 548

1. rancidity
2. peroxidation
3. lipolysis
4. reversion

Front 549

____ is chemical deterioration of fats, that occurs when triglyceride molecules and or the fatty acids attached to the glycerol molecule are broken down into smaller units resulting in off flavors and odor

Back 549

rancidity

Front 550

The longer the fat is stored, the greater the possibility of it being ____

Back 550

rancid

Front 551

Fat and oils used for cooking tend to become rancid because they are exposed to __,___ and ___; for this reason they should be checked frequently for rancidity

Back 551

oxygen, heat, and light

Front 552

What are the 2 types of rancidity?

Back 552

1. oxidative rancidity
2. hydrolytic rancidity

Front 553

___ involves the uptake of oxygen at a double bond position of an unsaturated fatty acid ; the double bond is broken and oxygen becomes part of the molecule rsulting in the formation of free radicals

Back 553

oxidative rancidity

Front 554

What are the steps of oxidative rancidity?

Back 554

1. initiation
2. propagation
3. termination

Front 555

Compounds from _______ including aldehyde, ketones, and alcohols are responsible for the characteristic off flavor of oxidized fats

Back 555

hydroperoixides

Front 556

oxidative rancidity is common in _________

Back 556

polyunsaturated fatty acid such as linoleic fatty acid

Front 557

_______ in fat is also faciliated by metals such as iron, copper, and light/warm temperatures

Back 557

chemical degradation/reaction

Front 558

_____ results from the splitting/seperation of the fatty acid (lipolysis) from the glycerol backbone as a result of fat uptake of molecule water

Back 558

hydrolytic rancidity

Front 559

____ is a reaction of a molecule of water with a fat molecule to release a free fatty acid in the presence of lipase or heat

Back 559

lipolysis ; this reaction is promoted by the action of lipase or by heat

Front 560

placing cold, wet food in a heated frying oil introduces water makeing the oil prone to ______

Back 560

hydrolytic rancidity

Front 561

a complete hydrolysis of a triglyceride yields what?

Back 561

3 free fatty acids and one molecule of glycerol

Front 562

Free fatty acids generated from hydrolytic rancidity alter _____ and _____

Back 562

aroma and flavor of fat or oil

Front 563

______ is the break down (oxidation ) of an essential fatty acid, linoenic acid, found in certain vegetable oils , leading to an undesirable flavor change prior to the start of actual rancidity

Back 563

flavor reversion

Front 564

the odors/ flavors of product undergoing flavor reversion depend on _______

Back 564

they type of oil ; soy bean oil intially becomes beany and then fishy

Front 565

The two most commonly used oils are ____ and ____ and are resistant to flavor reversion

Back 565

cotton seed and corn oils

Front 566

When storing fats and oils avoid ___ and ____

Back 566

oxygen and heat

Front 567

store fat in tightly closed containers in a cool, dark environment. This ____________

Back 567

slows the onset and continous perpetulation of oxidative rancidity

Front 568

store fats such as butter and maragine in the refrigerator ; butter keeps for months in the freezer but margarine does not freeze

Back 568

true

Front 569

___ and ____ should be stored in a dark spot or cupboard shelf - will keep longer if refrigerated

Back 569

shortening and most oils

Front 570

___ should be refigerated after opening because of its short shelf life

Back 570

olive oil

Front 571

___ are added to foods contianing large amounts of unsaturated fats to prevent rancidity

Back 571

antioxidants , natural and commerical

Front 572

______ are substance used to preserve food by retarding deterioration, rancidity, or discoloration due to oxidation

Back 572

USDA 's Code of federal regualtions definition of antioxidants

Front 573

What are the 3 ways in which antioxidants prevnet oxidation of fats?

Back 573

1. being oxidized themselves
2. donating their hydrogen to a fatty acid as a reducing agent
3. sequestering metals such as a chelating agent

Front 574

What are the naturally occuring antioxidants?

Back 574

vit E, C , lecitin, flavonoid, and gum guaic

many vegetabl oils naturlaly contain vit E

Front 575

nutylated hydroxyanisole (BHA) , butylated hydroxytoluene (BHT), tertiary butyl hydroquinone (TBHQ) , and proply gallate (PG) are examples of ________

Back 575

syntheic antiodiants approved by the FDA and used as additive in foods

Front 576

What are 5 exmaples of foods to which antioxidants are added to?

Back 576

1. dry cereals
2. creackers
3. nuts
4. chips
5. flour mixes

Front 577

___ refers to the clawlike manner in which the agent binds to the metal through coodinated covalent bonds

Back 577

chelate

Front 578

examples of chelating agents also known as metal sequesterers include ___ , ___ and ____

Back 578

EDTA, citric acid and phosphates

Front 579

vitamin C, vitamin E (locopherols), beta carotene , flavonoids , erthorbic acid , asorbyl palmitate, sulfites are examples of _________

Back 579

reducing agents that transfer hydrogen

Front 580

_____ is the temperature at which fats or oils begin begin to emit a trace of smoke as a result of fat degrataion

Back 580

smoke point

Front 581

fats and oils can be heated to extremely high temperatures however, with extensive use fat moleulces begin to break down ; ____ ocurs at a high temperature in all fats but varies form fat to fat and the previous fats history

Back 581

smoke point

Front 582

when fats and oils are heated beyond the smoke points, a ____ is met

Back 582

flash point

Front 583

____ represents the point at which heat fat can ignite when heated beyond the smoke point

Back 583

flash point

Front 584

___ with the uptake of water this occurs releasing free fatty acids

Back 584

lipolysis

Front 585

as a result of lipolysis :

monoglycerides --> ?
diglycerides --> ?
triglyerides --> ?

Back 585

glycerol + free fatty acid
glcerol + 2 free fatty acid
glycerol + 3 fatty acids

Front 586

heating beyond the flash point causes ______ to break (hydrolyzed )

Back 586

ester linkage ( the point where glycerol and fatty acids are joined together)

Front 587

With continuous heating beyond hydrolysis (glycerol and fat) , this promotes futher deteriative changes- two molecules of water are removed from the glycerol resulting in the formation of a steel blue smoke called ________

Back 587

Acrolein

Front 588

____ is a highly imitating and volatile ocmpound formed when glycerol is heated to the point where two moelcules of water split form fatty acid ; its a sharp offensive odor warning people of its presence ; this smoke is extremely irritating and even harmful to the mucous membrane of the mouth and nasal passages

Back 588

Acrolein

Front 589

The ____ is specific for each fat- as a fat is used at high temperatures over an extended period this will graudualy dorp for that fat until the appearance of fried foods become unacceptable

Back 589

smoke point

Front 590

Monoglycerides are often added to ______, the presence of monoglycerdies reduces the smoke point too low for acceptable frying products

Back 590

shortenings and other fats

Front 591

fat for frying is selected based on the _____

Back 591

smoke point; the higher the smoke point the better the fat for frying

Front 592

_____ is a process in which free fatty acids link/stick together - this occurs when fat is over heated resulting in gummy, dark residue , more viscous , and prone to foaming

Back 592

polymerization

Front 593

The fatty acid formed from lipolysis promotes ______ when it undergoes additional chemical modificaitons as the frying fat continues to be heated

Back 593

polymerization ; among the compounds formed are a variety of polymers including simple dimers and trimers

Front 594

fatty acids contianing at least one _______ are susceptible to polymerizaiton

Back 594

double bond

Front 595

______ is a monomer formed in starch rich foods cooked at high temperature

Back 595

acrylamide (ethylene carboxyamide or 2-propenamide)

Front 596

potato chips are fried at high temperatures and are high in starch - potato chips is one of the foods with high levels of _______

Back 596

acrylamide

Front 597

for _____ , high levels have been reported in other staple foods such as rice and potatos, is deemed to be carcinogenic to animal - no evidence of its carcinogenicity in man

Back 597

acrylamide