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299 Cards in this Set
- Front
- Back
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4 types of lipids
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phospholipids, sterols, waxes, oils, fats
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Lipids help body use ___, ___ and ___ more efficiently
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CHO ,PRO, carotenoids
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Fats regulate ...
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blood clotting
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linoleic is omega___ FA
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6
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linolenic is omega ___ FA
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3
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EPA and DHA is omega__ FA
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3
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Arachidonic acid is omega __ FA
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6
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American heart association says that adults should eat fish ___ times a week
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2
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sources of DHA
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salmon, fish, human milk
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a-linolenic (ALA)
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flaxseed, soybeans, walnuts
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ALA can convert to __ and __ but the conversion is not __
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EPA and DHA, efficient
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ratio of n6:n3
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5:1
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How are eggs enhanced with PUFAs?
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through hen feed
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what did they find in the study regarding PUFA?
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decreased functioning of platelets
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why can Cod liver oild be bad for you?
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exstreamly high amout of vit A and D
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cholesterol is what kind of fat?
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sterol
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stearic is a __fat
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sat
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saturated fats contain all the __ it can hold
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hydrogen
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oliec acid is a __ fat
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MUFA
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what is a disadvantage to PUFA in the food industry?
-how do they fix it? |
large # of double bonds = high oxidative rancidity
-they add BHA, vit E and C, EDTA or vacume package |
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what does the iodine number measure and how is it measured?
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the degree of unsaturation
-grams of iodine absorbed out of 100g |
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Which one is natural and which one is process: Cis and Trans
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cis-natural
trans-processed (hydrogenation) |
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reasons why food indus hydrogenate PUFA
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increase stability= lowers oxidation
more spreadable increase melting point |
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Phyto sterol interfers with the absorption of __
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cholesterol
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oatrim and gum are __ based used for __ sub
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CHO, fat
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Simplesse is __ based made from __. It is made from__ and ___. It is added to__. It is not suitable to __ and __
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PRO, whey, egg white and milk protein, frozen desserts, frying and forming gel
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olestra is ___ based. It is a replacer because
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fat, lipase doesnt recognize it
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Eggs are a good soure of:
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fe, HBV PRO, carotenoids
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when are eggs used as a standard?
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judging biological value of other PRO
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eggs are a good source of versatile proteins, what is it?
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it can be used in a lot of foods
ex meat loaf, custards, pudding, ect |
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what nutrient are abundant in the yolk?
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fat, Fe, vit A, carotenoids
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fat in eggs
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triglycerides, phospholipids, cholesterol, lipoproteins
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emulsifying agent in egg
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lecithin and cephalin (phospholipids)
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ovalbumen is found in the egg___
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white
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conalbumin + Fe II =>
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red in egg white
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conalbumin + Cu =>
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yellow complex
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glycoprotein ovomucoid, inhibits what enzyme in our body?
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trypsin
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ovomucin, lyzozyme is responsible for
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foaming
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what vit when binded to avidin prevents absortion
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biotin
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flavoproteins are found in what egg PRO? what vit does it bind with?
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Albumen, riboflavin
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proteins found in yolk
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lipoPRO, livetin(S), phosvitin (Fe)
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why is there a problem with pasterization? (eggs)
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small amount of glucose
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why is Fe not asorbable in the yolk?
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phosvitin inhibits absorption
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sulfer PRO in eggs
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livetin, Albumin
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minerals in eggs
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Fe,S,Zn, Cu, P
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Vitamins in egg
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Vit A, D, B12, Folic acid, riboflavin
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when yolk is orange it is positive bc...
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β-carotene, Xanthophyll (Lutein) and Lycopene
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when yolk is olive green it is bad bc...
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contaminant Gossypol (from cottonseed)
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what does the food indus add to egg beater to add color?
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carotenoids
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can you use egg beater in baked goods? why?
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limmited use bc volume is not good
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methods of preserving eggs
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pasturization, drying, freezing
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Drying __ foaming properties
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enhances
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what type of reaction in drying? what enzyme is used?
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millard reaction (glu+PRO)
peroxidase |
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Why does the taste of yolk change when it is dried?
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glucose reacts with cephalin
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temp of freezing eggs
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-20 to 0 F
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What does the food indus add to egg yolk during freezing and why?
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fructose and salt
yolk froms gel=increase temp |
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what is the affect of fructose and salt on the emulsifying proerties of the egg yolk?
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fuctose-decreases
salt- increases |
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uses of eggs in food indus (8)
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coloring agent (yellow cake)
emulsifying agent(mayo) thickening agents (custards) Improve volume/leaving agent (foam cakes) cheap HBV PRO interfering agent (candies, frozen desserts) binding and coating foam formation |
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why does the yolk take more time to cook than the egg white?
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PRO in yolk colagulates at higher temp than PRO in egg white
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factors affecting stability
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extent of beating, temp of egg white, added ingredients, contamination, quality of white, PRO concentration
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Salt __ stability and __ volume of foam
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decreases, decreases
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liquid __ stabality of foam
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decreases
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sugar and acid __ volume=__stabality
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decreases, increases
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what does the food indus add to eggs and what do they try to take out, what does the FDA regulation state?
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PUFA, carotenoids, vit E
Sat fat and cholesterol= must be -25% of normal egg |
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Bad micro org in eggs
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salmonella, stapholococcus aureus, Aspergillus flavus
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true digestibiliy of an egg
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97%
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PRO efficiency ratio of egg
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3.9
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% nitrogen in PRO
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16%
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basic group and functional group in an AA
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basic=NH2
Acidic=carboxylic acid |
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simple PRO yeild __ during acid hydrolysis
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AA
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2 ex of simple PRO
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Fibrous PRO (elastin and collagen)
Globular PRO |
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components of conjugated PRO
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metal, CHO, lipid, phosphate
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Lecithin is a ___ PRO
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lipoPRO
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Mucoprotien is a __PRO
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GlycoPRO
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a and b caisen and pepsin are __PRO
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phosphoPRO
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Ferritin is a __PRO
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metalloPRO
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what is a derived PRO
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PRO modified by a chemicle or enzyme
ex cheese |
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RDA PRO
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0.8g/kg
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Dz associated with PRO def
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marasmus, Kwashiorkor
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excessive PRO intake causes
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obessity and kidney Dz
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can PRO be emulysifying agents?
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yes
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When number of “+” and “−” charges = Zero
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isoelectric point IEP
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pH of milk curdling (caisen) IEP
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4.6
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IEP of gelatin
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4.7
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T or F? when PRO is denatured, the peptide bonds are broken.
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F
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what follows denauturation?
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colagulation
liquid => solid |
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T or F? colagulation is irreversible
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T
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hydrolysis of PRO, why does solubility increase and the ability to thicken foods decrease?
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petide bounds are broken=>smaller polymer
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2 catagories of PRO hydrolysis
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acid and enzyme
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Proteolytic Enzymes
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bromelin, papain, ficin
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PRO+GLU+heat=>brown PRO
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millard reaction (nonezymatic)
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define functionality of food
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how food behaves durning processing, storage, prepartion and consumption
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denatured PRO __ stabality of foam
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increase
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gelatin foam is used in
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marshmallows
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egg foams are used in
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lightness and volume desserts
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egg yolks are used as __ in sauces and custards
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thickening agents
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eggs are used for ___ in baked products
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adding volume
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____ happen in cheese making
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coagualation
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In baked products, wheat PRO is responsible for __
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texture
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(candy making) intertase converts sucrose to
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GLU and FRU
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What foods is it important to know the PER?
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baby food and formula
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what does PER assess?
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how well a PRO supports growth
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Relationship of PRO quality
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Essential AA composition and digestibility
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what is important in PRO digestibility?
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nitrogen absorption
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why are plant PRO lower in qualilty?
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they contain Trypsin and Chymotrypsin Inhibitors
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T or F? Native proteins are less completely hydrolyzed than partially denatured ones
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T
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high temg and high pH ___ PRO digestibility
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decrease
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sugar+NH2 decrease digesitibility of __
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lysine
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legumes are missing essential AAs
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methionine and tryptophan
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Grains are missing essential AAs
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isoleusine, lysine
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factors enhancing Ca absorption
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HCl in stomach
Vit D Lactose low Phos in diet |
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factors that inhit Ca absortion
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increase intake:
Phos fiber phytate oxalate |
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who are the most lactose intolerant?
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asians, native american, blacks
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who are the least lactose intolerant?
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northern Europeans
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composition of milk
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lipid (SCFA more)
PRO (caisen and whey) enzymes organic acids CHO (lactose) vitamins (riboflavin) minerals (Ca,Phos) |
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lipid composition of milk
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SFA (palmic, stearic)
MUFA (oleic) PUFA (linoleic) Triglycerides, phospholipids, lipoPRO |
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why is lactose important in cheese making?
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substrate for MO
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PRO found in whey
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lactoglobulin, lactalbumin
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whey contains ...
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water soluble vitamins
minerals PRO lactose |
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T or F? rennin affect whey
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F
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what is responsible for scrotching in milk
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heat=denatured whey
-PRO sinks |
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mineral that is attatched to caisen
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phos
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form of caisen in milk
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micelles
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calcium caseinate is a
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caisen micelle
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__caisen stablizes and protect caisen micelles by its ___protion. This is important for milk because
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kappa, hydrophilic
milk would not be a homogenous mixture without kappa |
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rennet is effective at a pH of__ and temp of ___
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6.7, 140F/40C
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rennet cuts off the ___portion of __caisen. This cause __ and __ caisen react with___. They colauglate and from a___
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hydrophilic, kappa
alpha and beta, Ca coagulum |
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Lactic acid producing bacteria in cheese making
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lactobacillus, streptococcus spp, bifidobacterium
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does the Ca stick to whey or caisen in cheese making?
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whey
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enzyme that is measured for the effective pasterization of milk
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alkaline phosphatase
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enzymes in milk
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alkaline phosphatase, lipase, protease, xanthine oxidase
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vitamin
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A, B1, B2, B3
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purposes of adding MO to dairy
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changes flavor, probiotics, modify texture, acidic=preservation of cheese
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yogurt contains ___acid at pH of __
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lactic , 5.5
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Bidobacterium __ digestibility of lactose
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increases
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inulin __ digestibility of Ca
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increases
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MO in camembert
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pennicillium camemberti
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MO in blue cheese
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pennicillim roqueforti
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MO in swiss chess
|
propoinibacterium shermanni
-CO2 production => holes |
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Mellorine is a __fat. It added to __ to replace__
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butter,ice cream, sat fat
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colloidial despersion in ice cream
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foam
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despersed phase
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air
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continous phase
|
ice crystals
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Ice cream contains:
__%milk fat __%milk solids no more than __% of edible stabilizers (gums) |
10
20 0.5 |
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icecream:
sweeteners __ melting point |
decreases
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emulsifying agent in icecream
|
monoglycerides
|
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desirable overrun
home icecream is |
70-80%
50% |
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icecream:
additives and stabalizers interfer with__and__ to make the icecream more ____ |
ice and Lac crystals, smooth
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creams contain __-__% of fat
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10.5-36
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Foams;
continous phase and dispersed phase |
continous=liquid
dispersed=gas |
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foams are made from __, __, and __
|
egg white, egg yolk, cream
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foam
fat increase the rigidity of walls by... |
surrounding gas
|
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foam
acidity increase stabality by... |
denaturing the PRO
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why is older cream better to whip into a foam than fresh cream?
|
decresed pH
|
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foams
what decreases the amount of drainage from foam |
stabalizers
|
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temp of cream optimal for making foam
|
chilled
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foams
sugar has a __ on stiffness and volume |
negative
|
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processed meat products have __PRO. To promote H2O retention and gel formation.
|
whey
|
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cuts of cow that requires dry heat
|
sirlion, rib, short sirlion
|
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PRO in meat
|
myosin and actin
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mineral in meat
|
zinc, Fe, phos
|
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ferrous in in the __state
|
reduce
SR |
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ferric is in the __state
|
oxidized state
CO |
|
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what iron is absorbed better? hemme or nonhemme
|
hemme
|
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does Ca and phos help absorption of Fe?
|
no it inhibits it!
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what is in tea and coffee that inhits Fe absorption?
|
tannis, polyphenolic compounds
|
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what inhibits FE absorption in grains and legumes?
|
phytates and fiber
|
|
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what inhibits Fe absortion in spinach?
|
oxalates
|
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what food additive inhibits Fe absortion?
|
EDTA
|
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what 3 things enhace Fe absortion?
|
acid, vit C, sugars
|
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meat source for zinc
|
turkey, oasters, crab
|
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liver is a good source of what minerals?
|
phos and Fe
|
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Legumes, Carbonated drinks, Sunflower seeds, Tofu, Green beans, corn is a good source of what mineral?
|
phos
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why is water import in meat?
|
tenderness and texture
|
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what increases water hold capacity in meat? 4
|
carageenan, wheat bran, soy PRO, methylcellulose
|
|
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purpose of methylcellulose additive to meat
|
icreases gelling capacity
|
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connective tissue in meat
|
callogen, elastin
|
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in meat, ATPase produces what?
|
lactic acid
|
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Meat contains __% PRO
|
18
|
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pH of living tissue is
|
7.0-7.2
|
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CHO that is mostly found in meat is
|
glycogen
|
|
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what determines the final pH 5.8 of meat?
|
CHO
|
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most abundant fats in meat are
|
steric, oleic, palmitic
|
|
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Arachidonic acid is found in
|
meat, poutlry and eggs
|
|
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vitamin A is found in what organ?
|
liver
|
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B1 is found in what meat?
|
pork
|
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minerals in meat
|
phos, zinc, Ca, Fe
|
|
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PRO in meat resposible for pigment
|
myoglobin, hemoglobin
|
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when meat is purple it is __globin
|
myoglobin
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when meat is cherry red it is __globin
|
oxymyoglobin
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when meat is brown it is __globin
|
metmyoblobin
|
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fat replacers in meat
|
oat bran, carogeenan, soy PRO,
|
|
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examples of restructed meat
|
chicken nuggets, patties
|
|
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examples of comminuted meat
|
sausage, hot dog
|
|
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limmiting AA in soy
|
methionine
|
|
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limmiting AA in corn
|
tryptophan
|
|
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tempeh is a good source of what vitamin
|
b12
|
|
|
forms of tofu
|
extra firm, firm, soft silken
|
|
|
miso is high in __ (bad)
|
sodium
|
|
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what has a good source of isoflavones and ca
|
soy
|
|
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what is used as a meat extender, why?
|
textured soy, binds to water
|
|
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soy flour lacks what PRO?
|
gluten
|
|
|
limiting AA in gluten
|
lysine
|
|
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meat analog in China that is made from gluten
|
seitan
|
|
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why is gleten added in the USA
|
structure for baking
|
|
|
major bean in west africa
|
Cowpeas (Black-eyed Peas) - Akara
|
|
|
pathogens found in meat MO (5)
|
salmenella, clostidium botulism, e.coli, vibrio vulnificus, Camylobacter jejuni
|
|
|
how is alfatoxin a meat contaminant?
|
mold grain fed to animal
|
|
|
contaminant found in water
|
Methylmercury, PBB and PCB
|
|
|
Tetracycline is ...
|
an antibiotic found in meat
|
|
|
Functions of Sub-therapeutic levels of Antibiotics
|
Improve rate of Weight gain (dec diarrhea and infection)
Improve rate of Feed Efficiency of Livestock Suppress growth of Pathogenic bacteria |
|
|
antibiotics in found in meat can either be:
|
unintentional and intentional food additive
|
|
|
Non-intentional is...
|
antibiotic is still in meat after treatment
|
|
|
who will suffer from unintentional antibiotics?
|
elderly, children, immuno-compremised
|
|
|
most likely reason why unintentional antibiotic is in meat
|
raiser did not respect withdraw time (stop giving livestock antibiotics before slaughter)
|
|
|
why are cows fiven antibiotics?
where does Ax mostly found? |
treat mastitis-infection from milking
milk |
|
|
what meat has the highest antibiotics
|
veal
|
|
|
health concerns of Ax in food
|
allergic
drug resistant MO kill probiotics |
|
|
T or F? there are Ax risidues in egg
|
T
|
|
|
now the meat industry is giving __ as an alternative to Ax
|
prebiotics
|
|
|
gov't agency that:
-Approves Antibiotics -Governs Safe use and Withdrawal Periods -Set "Tolerance Levels”: |
FDA
uurrrthang with Ax |
|
|
gov't agency that:
-Checks livestock Before and After slaughter for signs of bacterial infection -Check for Residue violations |
USDA
|
|
|
what hormone increases milk production?
|
BOVINE SOMATOTROPIN
|
|
|
does the EU allow bovine somatotropin and anabolic agents?
|
nope
|
|
|
Male, castrated when young
used for meat |
steer
|
|
|
Mature male; not castrated
|
bull
|
|
|
Young female, has not yet borne calf
|
hiefer
|
|
|
Female, has borne calf, milk production
|
cow
|
|
|
anabolic agents ___absorption
|
increase
|
|
|
3 classification of anabolic agents
|
natural steroid hormone (natural hormones)
synthetic steroid hormone (lab) growth promoting compounds (lab) |
|
|
natural steroid hormone examples
|
Estrogens, Progesterone, Androgens
|
|
|
Bovine Somatotropin, Porcine Somatotropin is what category of anabolic agent
|
growth promoting compunds
|
|
|
why are steers used for meat and not bulls?
|
More Desirable bc:
-more Tender -more Marbled -lighter in Color |
|
|
aside from growth promotion, steers are given anabolic agents bc...
and the meat ___ fat |
they are castrated= decreases androgen production
less |
|
|
enrichmeans
|
the nutritients that were taken away where added back in dued to FDA
|
|
|
nutritents that are added to enriched foods
|
B1,B2,B3, folic acid, Fe
|
|
|
what part of the grain to they remove
|
endosprem
|
|
|
whole wheat has everything except for the __
|
husk
|
|
|
why does the food industry add antioxidant to whole wheat?
|
PUFA is present=oxidative rancidity
|
|
|
fortified means
|
they add nutrients that are not present in the food's unprocessed form
|
|
|
hard wheat is used in
|
bread and pasta products
|
|
|
soft wheat is used in
|
cake and pastry flours
|
|
|
durum wheat (the hardest wheat) is used for
|
pasta
|
|
|
____ is the process of removing Bran and Germ (Embryo)
|
milling
|
|
|
percentage of starch in bread
__amylopectin, ___amylose |
amylopectin=75%
amylose= 25% |
|
|
albumins and globulins are found in __
|
wheat
|
|
|
enzymes found in wheat 3
which ones are responisible for rancidity |
alpha amylase,
lipase, lipoxidase=rancidity |
|
|
PROs that make gluten
|
gliaden, glutenin
|
|
|
vital wheat gluten is added to 4 things to add PRO
|
meat analogs, bread, pasta, ceral
|
|
|
what is need to make gluten strands?
|
dough, CO2, heat=expansion
|
|
|
what prevents the colaglation gluten (collaspes)
|
opening the oven door
|
|
|
wheat to avoid when allergic
|
barley, oat, rye, brow wheat
|
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Cornmeal,
instead of having gluten it has__ |
zien
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essential AA: soy flour is low in ___ but high in __
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low in methionine, high in lysine
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soy flour:
instead of having gluten it has 2 PRO |
glycenin and legumelin
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best flour for gluten intolerant
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rice flour
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dried gluten percentage
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75-85%
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PRO in gluten that is believe to be the problem of gluten intolerance
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gliadin
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what does this to baked goods?
Modify amount of gluten developed Affect volume Responsible for taste Color of Baked products |
sweetners
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Fat with high % H2O __ gluten developmentg
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increases
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T or F? shortening increases gluten developemnt
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f
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what does this to baked products?
Affect tenderness Modify texture Aid in volume Aid in handling of dough |
fats
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the husk of grian has ___
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phytic acid
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positives of whole grain
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wieght control, lowers cholesterol, control DM
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negatives for whole grain
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-too much soluble fiber inhibits absorption of nutrients
-gluten intolerant -lactose is added to retain water (bad for lactose intolerant) -high sodium -food additives |
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what MO produces alfatoxin?
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aspergillus flavus
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toxin in cassava
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cynide
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plant toxins
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racin, gossypol, solanine, giotrogen
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what bean is racin from
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castor
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tetrodotoxin is found in
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puffer fish
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MO that cause food intoxification
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clos botulism, staph aureus
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MO that cause food infection
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salmonella, Yersinina enterocolica
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FDA safety concerns (5)
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Food borne Illnesses
Nutritional Adequacy of Foods Environmental Contaminants Naturally Occurring Toxicants Pesticide Residues Food Additives |
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reasons for food borne illnesses (6)
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-Progress in food import and distribution
-Centralized Processing of Foods -New Foods and Processes -Lack of Experience in Proper Handling & Preparation of Foods -Changes in Consuming Public -Changes in Taste |
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Food borne Illness in Immunocompromised, symptoms (5)
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-Bloody diarrhea
-Hemolytic Uremic Syndrome (HUS) -Renal Failure -Respiratory problems -Death |
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what safety compaign established these rules:
Clean – Both surfaces and Food Service Workers Chill – Correct Temperature (Avoid Danger Zone 40 – 140oF) Separate – Don’t cross contamination Cook – Correct internal temperature |
Fight Bac
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role of USDA and FDA (6)
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1. foodservice ed
2. survaillence system 3. ID food borne illness causes 4. ID MO that cause food borne illness 5. hiring and training meat inspectors 6. safety labels on meat |
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role of vets in meat industry
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ensure livestock is healthy and residue free
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how to prevent deficiency (3)
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GMO, fortification, enrichment
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where are enviromental contaminants found?
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soil, fatty tissue (bioacculation)
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Scrombroid toxin is found in
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tuna, sardins
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Saxitoxin is found in
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shellfish
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-A decline in eating quality
-↓ in acceptability in terms of appearance, taste, texture or odor is... |
food spoilage
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perishable foods contain large amount of ....
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PRO and water
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T or F? amylase contributes to food spoilage
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T
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Psychrophilic MO grow best at what type of temp?
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cold
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Mesophilic MO grow best at what type of temp?
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room temp
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Thermophilic MO grow best at what temp?
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hot
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Aw= MO grow best at...
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08-0.9
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benzoates kill
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yeast and bacteria
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sorboate kill
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yeast and mold
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sulfites destory what vitamin? and control...
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B1 browning
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Co2 does what to packaged meat
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vacuum package
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NO2 prevents the growth of what MO?
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clostridium botulism
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irradiation kills what found in pork
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Trichinella spiralis
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vitamins that are suscepatible to oxidation
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A, C, E
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vitamin susceptable to phot-degradtion
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riboflavin
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carcinogen Benzopyrene comes from...
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grilling food
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nitrosamine toxin comes from
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preservation of cured products
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