Food Science

Front 1

______ is an interdisciplinary study involving microbiology, biology, chemistry, engineering, and biotechnology. It is the application of science and engineering to the production, processing, distribution, preparation, evaluation, and utilization of food.

Back 1

food science

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____ are primary products of photosynthesis found in animal and plant cells.

Back 2

CHOs

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____ = carbon atom

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carbo

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____ = molecule of H2O

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hydrate

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4 single sugars

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glucose
fructose
galactose
mannose

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____ is a basic sugar unit of which larger CHOs are built: found in grapes, fruits, corn syrup, honey, etc.

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glucose

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____ is a fruit sugar; sweetest of all sugars; found in honey, fruits.

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fructose

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____ is part of lactose unit (milk sugar); found in milk products

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galactose

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____ appears in some fruits including cranberries, has been shown to prevent the adhesion of bacteria to tissues of the urinary tract and bladder

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mannose

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____ = 2 simple sugars linked together through condensation (glycosidic bond)-H2O is removed and polymer is formed.

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disaccharides

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Disaccharides are easily hydrolyzed--> mono by ____.

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enzymes

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_____ is created from hydrolysis of sucrose into 2

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invert sugar

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Sucrose if hydrolyzed in the presence of an enzyme called ___ or ___.

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invertase or sucrase

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sucrose + H20 --> ____ + ____

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glucose + fructose

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Sucrose formed is ____ (rotates light to the right), while fructose is formed ____ (rotates light to the left)

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dextrorotary
levorotary

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Invertase is mainly used in the food industry where sweeter fructose is preferred over _____.

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sucrose

Front 17

chocolate covered cherries are made by adding ____ to fondant which, as a solid crystaline cady, placed around the cherries and coated with chocolate.

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invertase
-invertase inside hydrolyzeds sucrose--> fructose and glucose

Front 18

____= 2 glucose used in beer malt production, bread, infant foods, coffee substitutes.

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maltose

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____ = glucose + galactose; milk sugar

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lactose

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_____ consists of <10 simple sugar units joined together. found in molasses, nuts, legumes, seeds. (no digestive enzyme, so in colon, a sugar source for bacteria --> CO2 and other gases

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oliogosaccharides

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____ are usually > 20 single units join togeter to form complex carbs (starch) and nonstarch (fiber and glycogen)

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polysaccharides

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_____ is a long chain of thousands of glucose molecules

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starch

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2 forms of starch

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amylose and amylopectin

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____ is a long unbranched linear chain of glucose units (alpha 1,4 links), found in rice and wheat flour

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amylose

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____ is a short highly branched chain of glucose units (alpha 1,4 links and alplha 1, 6 branching), found in plants

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amylopectin

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_____ is 75% starch, 10% insoluble gluten proteins (less efficient thickener than pure cornstarch- use 1.5 x as much flour as starch

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wheat flour

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____ pure starch, efficient thickener

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corstarch

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_____ is obtained from the root of the cassava; is very fine and starchy, and is often used as a substitute for arrowroot starch and broadly used as a thickener for sauces, soups and stews.

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tapioca starch

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____ developed "waxy starches"-no amylose, all amylopectin (doesn't form networks)

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modified starch

Front 30

Make sauces that resist congealing and separating into _____ (high amylose starches will separate and congeal).

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watery residue

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____ (storage form of energy), in the liver, muscles of animals, oysters. similar to amylopectin, but more highly branched than amplyopectin

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glycogen

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_____ is a chain of glucose units with a Beta-1,4 linkage (body can't hydrolyze this linkage, no enzymes recognize it) so no calories added (cattle and termites can digest)

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cellulose
found in outer bran of cereals, legumes nuts, seeds, skin, stems, pulp, leaves of fruits and veggies

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____ is a jelly like cement for cellulose in plant cell walls; partly soluble and contribute to softening of cooded veg and fruits

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hemicellulose and pectin

Front 34

____ are complex polymers of sugars, thicken foods

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gums

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____ is a variety of simple sugars linked to side chains of arabinose and other sugars. structural components in cell walls of wheat bran, germ, whole grains, coconut, brussel sprouts, carrots, nuts

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hemicellulose

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____ is a polysaccharide that is chains of sugar acids rather than simple sugars. is added to food as thickener, stabilizer. gumlike(found in between cell walls and helps hold plant cells together)

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pectin

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Pectin is soluble in H20, so forms ____ when heated with acid + sugar

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gel

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____ are long chains of polysaccharide derivatives, stabilize and thicken foods by holding H2O in colloidal dispersion (ex: veggie gums)

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hydrocolloids/ gums

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____ is a mixture in which particles are scattered throughout a continuous medium (ex: milk, proteins are dispersed in H2O)

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colloidal dispersion

materials: starch, gelatin, proteins, fats

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_____ large particles fall out of dispersion

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suspension

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food uses of CHOs

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-sweetener
-lactose-cheese, milk solids replacer for frozen desserts
-reducing capacity- need sugar with free hemiacetal group

Front 42

_____ sugars contain no aldehyde or ketone groups

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non-reducing sugars

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In ____ there is no free aldehyde of ketone group= non-reducing sugar, its monosaccharides are bonded to each other though heemiacetal group

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sucrose

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____ is the nonenzymatic, changes color and flavor (sugar browning)

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carmelization

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____ is a carbonyl-amine with rxn of carbonyl group of a reducing sugar + an amino group of protein (contributes to flavor, appearance, aroma of baked potatoes, baked goods, rasted meats, roasted coffee)

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maillard browning

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____ binds H2O and can form gels in sauces, gravies, soups, etc. Stabilizes dispersions, suspensions, emulsions

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thickener

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food uses of starch

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binders, adhesives, moisture retainers, texturizers, thickeners

Front 48

2 major reasons why cookies get hard

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1) loss of moisture as cookies stored
2) related to starch which is part of flour, starch binds to H20 from dough, during storage continues to form with starch, freeing the H2O known as retrogradation

Front 49

_______ is weeping from cooled starch gel. Amylose molecules continue to associate with tone another (recrystallize) and force out H2O

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syneresis