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77 Cards in this Set
- Front
- Back
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3 types of oligosaccharides
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raffinose, starchyose, dextrins
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4 kinds of polysaccharides
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starch, pectins, gums, cellulose
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two important functional groups of sugars
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carbonyl and alcohol
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functional group in sugar that's imp for sweetness
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alcohol
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functional group in sugar that's imp for reducing and Maillard browning
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carbonyl
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6 functional properties of sugars
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browning, crystallization, hygroscopicity, inversion, sweetness, texturizing
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example of browning
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maillard and caramelization
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example of crystallization
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used in making hard candies
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example of humectancy
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play a role in food preservation
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inversion
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makes foods sweeter by breaking apart something like sucrose into its two components
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sweetness refers to what kind of sugar
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simple sugars
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oligosaccharides found in beans that cause flatulence
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raffinose, stachyose
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7 functional properties of polysaccharides
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bulking, emulsion stabilizer, fat replacer, gelation, thickening, water binding, promotes growth of probiotics
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starch is a polymer of...
sweetness... used for making... |
glucose linked a-1,4 or a-1,6
not very pastes and gels (thickening) |
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2 kinds of starch
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straight chained, branched chain
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straight chained starch
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amylose
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branched chain starch
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amylopectin
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cellulose is polymer of...
digestible... water solubility... used for... abundancy |
glucose linked b-1,4
indigestible dietary fiber insoluble due to bond angle texture most abundant org. compound |
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hemicellulose consists of...
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glucose and other monosaccharides, arabinose, xylose, other 5-gum sugars
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2 functions of gums
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thickeners, stabilizers
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pectin is polymer of...
found in... solubility... can form... imp in fruits and veggies... |
galacturonic acid
middle lamella of plants water soluble gel=jelly firmness and softening |
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the more methylated the pectin the more...
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insoluble
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beta-glucans composed of..
solubility... sources... |
sugar D-glucose either 1,3 or 1,4
soluble fiber oats, barley, yeast, bacteria, algae |
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inulin aka...
solubility food additive for... |
fructooligosaccharide
water soluble low cal food and encourages prebiotic growth |
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sweetness of mono- and di- saccharides
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fru>suc>glu>malt>galac>lact
most are sweet |
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solubility of mono- and di- saccharides
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water soluble
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mono- and di- saccharides influence in Aw
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creates a low one
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viscosity of mono- and di- saccharides
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thickens which increases viscosity
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reducing sugars
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react w/ other substances through exidation-reduction chemisy to produce a reduced substance plus the oxidized sugar molecule
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maillard browning
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creates brown pigments that can be good or bad, results from baking or getting old
1. condensation 2. rearragement 3. polymerization |
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a-1,4...
a-1,6... |
backbone of starch (amylose)
branch point of starch amylopectin) |
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polymers of glucose
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beta-glucans, cellulose, dextrins, starch
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starches w/ high ... content form gels more easily
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amylose
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starches w/ high ... are considered to be non-gelling but have a gummy, cohesive texture
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amylopectin
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when heated starch granules absorb water and sweel in size
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gelatinization
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forms from a cooled paste of starch
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gelation
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after heating and cooling, the starch polymers and intergranule matrix fragments reassociate into an ordered structure
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retrogradation
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refers to nonmethylated galacturnonic acid polymers found in immature fruit
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protopectin
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short-chain demethlated derivative associated w/ overripe fruit
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pectic acid
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6 types of lipids
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pigments, terpenes, waxes, steroids, phospholipids, triacylglycerides
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5 common sat. fatty acids
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butyric-4
behenic-22 capric-10 palmitic-16 stearic-18 |
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common monunsaturated fatty acid
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oleic-18:1
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3 common polyunsaturated fatty acid
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linoleic-18:2
linolenic-18:3 eicosapentaenoic-20:5 |
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fatty acid that doesn't contain any carbon-to-carbon double bonds
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saturated
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fatty acid chain that does contain carbon-to-carbon double bonds
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unsaturated
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when H atoms bonding to the C=C are located on the same side of the double bond
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cis fats
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when the H atoms attached to the carbonatoms of the double bond are opposite each other
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trans fat
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most unsaturated fatty acid double bonds are ...
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cis
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polar lipids
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water soluble and fat
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diff. btwn polar phospholipid from TAG
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has glycerol backbone w/ 2 fatty acids attached and a phosphate group
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classes of pigments
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beta-carotene, lycophene, anythocyanins, bealains, and chlorophylls
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waxes
mp shelf life and flavor |
esters of fatty acids
low increase |
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8 functional properties of lipids
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aeration, crystallization, emulsification, flavor, heat tranfser, mouthfeel, plasticity, tenderization
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MPs
saturated cis-unsaturated trans-unsaturated short chains vs long chains |
highest
lowest middle shorter is lower |
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when air bubles are physically held by crystal molecules in the fat and allow product to expand
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aeration
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can change melting points, more there are more likely a solid
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crystallization
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3 forms of crystal
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alpha, beta, beta prime
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get a lot of lipid flavor from these molecules in plants
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terpenoids
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frying in fats help move this from the heat source to the food and also gets absorbed into the food
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heat transfer
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physical property of a fat thatdescribes its softness at a given temp
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plasticity
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creamy texture and smoothness of fat
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mouthfeel
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occurs during processing when exposed to oxygen but not the same as oxidation, bad flavor in fats
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reversion
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results when stored fats become bad by a rxn w/ water
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hydrolytic rancidity
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chemical mechanism in which heat, light or metals trigger a chain rxn w/i stored fats and oils that results in a fat becoming rancid
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lipoxidation
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lipoxidation steps
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fatty acid, catalyst, fatty acid free radical, oxygen, peroxyl free radical, unsat. fatty acid, hyderperoxide + fatty acid free radical, oxygen..., finally splits into ketones/aldehydes/alcohols
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forced addition of hydrogen atoms to unsaturated bonds in an unsat. fat
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hydrogenation
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removal of fatty acids from glycerol and rearrangement into numerous configurations
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interesterification
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polypeptide that is not bound to other substances and contains only amino acids
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nonconjugated
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protein combined with nonprotein substances such as carbs and lipids into complex molecules
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conjugated
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linear sequence of amino acids in order w/i a polypeptide
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primary structure
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whether the amino acids together assume either an alpha helix or beta sheet configuration w/i a polypeptide
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secondary structure
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describes the overall 3D shape achieved by the folding of the entire protein molecule
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tertiary structure
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type of interactions that stabilize the tertiary structure
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hydrogen and disulfide bonds
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when a protein contains more than one polypeptide chain in its structure
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quarternary structure
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food protein that is spherical like a ball, soluble
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globular
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food protein that is elongated like a twisted rope, insoluble
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fibrous
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examples of globular proteins
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egg albumen, meat and legume globulins
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