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65 Cards in this Set
- Front
- Back
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what are good dietary sources of omega 3 fatty acids?
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canola oil, soybean oil (i.e. salad dressing)
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what are good sources of omega 6 fatty acids?
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safflower oil, sunflower oil, corn oil, soybean oil, cottensead oil
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what are trans fatty acids?
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-hydrogenated plant oils (UNsaturated, either poly or mono)
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what are benefits of hydrogenation of a vegetable oil?
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longer shelf life, cheap, decreases refridgeration needs
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fully vs. partially hydrogenated vegetable oils
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fully hydrogenated are good, do not contain trans fat and partially are bad, contain trans fat that can clog arteries
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what are the chemical components of triglycerides?
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glycerol, 3 fatty acids, esther link
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why are triglycerides important in food?
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good source of energy
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what are saturated fatty acids? what are mono and polysaturated fatty acids?
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no carbon-carbon double bonds; mono has 1 c-c double bond and poly has 2 or more
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what foods are good sources of saturated fatty acids?
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meat, milk, butter, cheese, chocolate, coconut
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what foods are good sources of monounsaturated fatty acids?
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avacado, peanuts, olives, olive oil
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what are good sources of polyunsaturated fatty acids?
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vegetable oils, mayonnaise, nuts, fish
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what are essential fatty acids? what are the only 2?
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-fatty acids that we must provide in our diet (body can't synthesize)
-linoleic (18:2) and linolenic (18:3) |
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what are omega-3 fatty acids? what is their function in the body?
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-linolenic acid
-cell membranes, immune cells, lubricate joints |
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what are omega-6 fatty acids? what is their function in the body?
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-linoleic acid
-used for prostaglandins (hormones) |
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HDL and LDL cholesterol-- how do mono, poly, and saturated (trans) fats affect them?
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-mono raises HDL (good) and lowers LDL (bad)
-poly lowers HDL (good) and lowers LDL (bad) -saturated lowers HDL (good) and raises LDL (bad) |
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how did frito lay remove trans fat from their chips?
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replaced hydrogenated oils with corn oil
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describe the shape of triglycerides when forming crystals in food
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Y "tuning fork" shape... a bunch of those packed together
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what is bloom?
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instead of cocoa triglycerides just forming B crystals they convert to VI crystals
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describe flavor and mouth feel of food lipids
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flavor- terpenes determine
feel- smooth--> act as lubricant |
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what do fats and oils do to tenderization/flakiness?
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shorten gluten fibers so that more fat--> more tender, flaky
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describe how lecithin acts as an emulsifier
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it is half hydrophobic, half hydrophilic, so that the oil drops stay suspended in water instead of forming a layer on top
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USDA health and human services reccomendations
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-eat variety of foods, maintain/improve weight, physical activity, diet of fruits, veggies, grains
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what is food science?
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-inderdisciplinary science of behavior of food during formulation/processing/packing/storing, as well as raw materials and evaluation of food properties
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how is biology useful in food science?
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-cellular level- tissues
-microbiology-mold, bacteria, yeast -genetics |
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how is chemistry useful in food science?
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-proteins, carbs, vitamins, minerals, pigments, lipids
-chemical reactions |
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how is physics useful in food science?
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thermodynamics, deals w/ properties of matter
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how is engineering uesful in food science?
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-heat/mass transfer
-processing, packaging, refridgeration, freezing, evaporation, dehydration |
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what are core courses in food science?
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food chemistry, food quality assurance, food analysis, food processing, etc.
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what are elective courses in food science?
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fermentation/wine, brewing, meat processing, business electies
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identify some food processing companies
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hardees, fmc, kerry, merk, campbells, etc.
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what led to the first passage of food regulations in great britain? what was it called?
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-adulteration of foods (adding extras) i.e. smouch tea
-Britis food and drug act (1860, 1872) |
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what did sinclair's The Jungle describe? what did it lead to?
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-meat processing->started riots
-led to Pure Food Law (1906) and Meat Inspection Act |
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what does quality control do?
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1st- safety
2nd- gov't regulations 3rd- company standards |
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what are government opportunities in food sceince?
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-food inspector (fda, usda, dept. of commerce)
-research |
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Who was Bryan Donkin?
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est. Britains 1st canned food factory
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who was Gail Borden?
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invented condensed milk
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what are major monosaccharides?
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Glucose, Fructose, Galactose
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what are major disaccharides?
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sucrose, lactose, malactose
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what is sucrose? what is a common form of it?
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-glucose attached to fructose
-common table sugar |
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what is lactose? what is it known as?
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-galactose attached to glucose
-milk sugar |
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what is high fructose corn syrup? how is it made?
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-a less expensive glucose subsitute
-thru crystallization |
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what are major polysaccharides found in food?
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starch/cellulose in plants, pectins from fruit, glycogen, food gums
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how are starch and cellulose different?
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starch is enzymatically converted into simple sugars for energy; cellulose is plant fiber and has no single chemical structure
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what are major functions of carbohydrates in the body?
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energy, maintain normal blood glucose level, aid in gastrointestional function, reduce blood lipids
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what is the Glycemic Effect? what foods have higher glycemic effects? Lower?
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-the ability of food to cause a sharp incraese of blood glucose
-higher: easier food carbs are digested i.e. simple sugars -lower: mixed meals |
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what is insoluble dietary fiber? why is it important?
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-doesn't dissolve in water but instead swells up w/ water
-prevent constipation, decrease colon cancer |
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what is soluble dietary fiber? why is it important?
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-forms gel as it dissolves in water
-delay food transit/glucose uptake, lower cholesterol |
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what is malliard browning?
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amine group + sugar -> brown pigment (melanodins)
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what is carmelization?
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brown pigment carmelin (sugar +200 C) + flavor
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what types of carbs are responsible for crystallization?
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any carb but FRUCTOSE
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what is humectant?
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the affinity for water (ability to bind w/ water molecules)
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what is invert sugar? why is it used?
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-sucrose converted to glucose and fructose
-same sweetness, less tendency to crystallize |
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how is invert sugar produced?
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heating under acid conditions or using enzyme invertase
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name in order of high to low sweetness: maltose, lactose, glucose, fructose
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fructose, glucose, maltose, lactose
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how is texturization used w/ carbs?
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gelatinazion is used to thicken and give soft texture
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describe the structure of starch
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-G-G-G-G-G- (>200)
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what are amylose and amylopectin?
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amylose- straight starch
amylopectin- branched starch |
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how must starch be treated to be useful in foods?
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gelatinization-> so they expand and lose structure and therefore can absorb water
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what are functional properties of starch?
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gelation, thickening/viscosity
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what are native sources of starch?
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corn, rice, sorghum, potatoes
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what are dextrins/malodextrins?
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they are starches that have been enzymatically degraded by hydrolosis
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describe structure of cellulose
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very long (>1000) chain of glucose
very water insoluble |
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why can't we use cellulose in food? how can we use it?
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-too water insoluble to digest
-chemically modify it |
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what is pectin? what are its functional properties?
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polymers of galactose
gelation |
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what are functional properties of gums in foods? what are some major sources of gums?
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-emulsifier, fat replacer, gelation, thickening, water binding
-seaweed, seed gums, plant gums, fermented gums, chemically modified gums |
