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43 Cards in this Set
- Front
- Back
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Added sugars are also called? |
simple carbs |
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what are the top sources of added sugars for most Americans? |
1. Soda 2. desserts 3. Energy/Sports Drinks |
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FDA Recognizes..... |
the lack of physiological distinction between added sugars and naturally occurring sugars |
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Sugars are not only used as sweeteners but have important technology functions in food providing... |
1. Boosts in color, texture, flavor 2. Texture, Volume, moisture 3. Helps preserve foods 4. fermentation 5. Balances acidity of foods containing vinegar, tomatoes 6.reduces freezing point 7. Increase boiling point 8. Pharmaceuticals |
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Food preservation |
- adding sugar to foods -helps prevent shelf stable foods from absorbing water from the air which extends shelf life - Hygroscopic-ability to absorb water from the environment which helps to preserve and extend life of products -Examples- marmalade, syrupy fruit desserts, candied fruits |
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Texture, Volume and Moisture |
Volume=Bulk Texture=Mouthfeel Moisture -sugars provide volume, texture and moisture to foods translating to a satisfying mouth feel -sugar acts as humectant, binds to H2O which extends product life Examples: provides volume/ bulk to cakes and biscuits, and contributes to the mouth feel of ice cream |
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humectant: |
binds to H2o, prevents drying out and staleness of item |
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Fermentation |
- process in which microorganisms in the absence of oxygen generate energy by oxidizing carbs like sugar - sugar aids in fermentation of many common foods -Examples: wine, cheese, yogurt, sour cream, vinegar |
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Lactic Acid Bacteria Fermentation |
- most ancient/ important fermentation in world -these metabolic products contribute significantly to flavor development and final aroma and taste of fermented dairy products -mouth feel, viscosity, body **Increase shelf life of milk Examples: Sour cream, yogurt, cheese |
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Yeast fermentation |
-fermentation of carb produces gas causing product to rise -this affects volume, crumb texture and softens final product |
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Reduces Freezing Point |
-freezing point and colder temps produce frozen product w/ tiny ice crystals giving frozen desserts desirable smooth, creamy texture
- produces softer ice cream -**In freezing of fruit sugar prevents enzymatic browning by protecting fruit surfaces from air |
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Taste |
adding sugar improves taste on otherwise less palatable food -increases palatability Ex. Chocolate milk, fiber - sugars used to counter acidity and bitter tastes Ex: Tomato sauce, Medical syrup, mayo |
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Flavor |
-sugar interacts with certain flavors to improve them -addition of sugar enhances flavor by increasing flavor aroma -Ex: sweet sugar addition balances bitter cocoa sugar added to reduced fat ice cream to balance flavor |
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Color, Taste, Flavor |
Maillard reaction |
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Maillard Reaction - under taste color flavor |
NON Enzymatic chemical reaction between amino acids+ reducing sugars that gives brown food their desirable flavor |
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Maillard Reaction
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- responsible for -savory roasted meat flavor -toasted flavor in baked goods -browning reaction causes outer layer of carbs and proteins to combine **Recipes containing eggs(protein) and flour(carbs) benefit and achieve pleasing brown appearance Ex: Browned outer layer of cooked meat syrups distinctive brown color |
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FDA has approved health claims like the following on the labels of food containing 1.7 g/ serving of soluble fiber from psyllium |
**Diets low in saturated fat and cholesterol that include 7 g/day of soluble fiber from psyllium may reduce risk of heart disease |
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-Caramelization-under color, taste, flavor
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-occurs when sugar is heated to certain temps-fundamental to color formation in many foods -CANT happen without sugar
Ex: used in breads, sauces, candies, jams |
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What sweeteners aren't 100% added sugars? |
-syrups -honey -molasses - all treated as added sugars and are NOT 100% sugars - mixtures of sugar and water and some other include other nutrient substances |
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IOM categorizes fiber as... |
dietary fiber / functional fiber |
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IOM recommends health community stop using the terms / Why? |
"soluble and insoluble fiber" -because recent studies show that other properties of fiber -physical/chemical structure - fermentation capacity -viscosity all determine effect on health outcomes and biomarkers |
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Viscous Fiber |
- soluble fiber -delays gastric emptying - may interfere w/ absorption of fat and cholesterol resulting in lower blood cholesterol Ex: Pectin, Guar Gum |
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Delayed gastric emptying |
-results in full feeling, may contribute to weight control
-may lower postprandial blood glucose excursions -has beneficial effect on insulin sensitivity |
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Non-viscous fiber |
-insoluble fiber - Examples: Cellulose, lignin, pectin |
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Fermentble |
- readily fermented |
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Non fermentable fiber
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-cellulose and lignin are resistant to fermentation in the colon |
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Dietary Fiber and the nutrition facts panel (May 2016) |
- dietary fiber is a term the FDA hadn't previously defined -now defined as "non digestible soluble and insoluble carbs" ****Increase in DRV from 25g to 28g -dietary fiber is -a mandatory label nutrient is a - nondigestible carb -for US labeling is part of the carb total |
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Beneficial Fiber |
-new FDA definition focuses on reporting fiber that' s considered beneficial to human health -inulin may be added to a product but might not be included in dietary fiber total |
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Dietary fiber in the new regulation includes... |
non digestible carbs and lignin that are found naturally in plants PLUs ***added fiber that has beneficial effect on humans |
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List 4 other Fibers |
- inulin -oat fiber -soy fiber -pea fiber -wheat fiber -bamboo fiber |
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What is inulin made of ? |
- extracted from onions + byproducts of sugar production from BEETS or CHICORY ROOT -prebiotic added to yogurt |
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How inulin works? |
-insulin is not digested/ absorbed in stomach - goes to bowels where bacteria use and grow -inulin decreases the bodies ability to make certain kinds of fat -supports growth of good bacteria |
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Inulins and Oligofructose |
- sweet tasting oligofructose is added to products like fruit yogurts and desserts - classified as prebiotic due to thier ability to stimulate growth potential of beneficial bifidobacteria species in human colon |
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Rich sources of inulin |
1) Jerusalem Artichoke 2) Jicama 3) Legumes 4) Asparagus |
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Other names of inulin... |
-prebiotic -oligofiber -Chicory root -Chicory extract -chicory inulin -chicory root fiber |
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Ingredient Label ( highly fermentable fibers) |
inulin chicory root 100 calorie yogurts high fiber breakfast cereals GF breads and waffles digestive/ herbal teas |
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Ingredient Supplier Complications when analyzing for nutritional facts panel |
1) too many ingred., some suppliers are small and may not have databases or resources to provide this info 2) different interpretations of sugar or added sugar can lead to minor differences or rounding in calculations resulting in different added sugar values 3) suppliers may not want to overshare proprietary recipes or information |
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5 of the 25 isolated / synthetic fibers that are included in the new definition of dietary fiber |
1)Mucilage, beta glucans 2)Psyllium 3)Cellulose and Hemicellulose 4)Guar Gum 5)Locust Bean Gum(LBG)/ Carob Bean Gum |
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Mucillage/ Beta Glucans |
- naturally found in oats, oat bran, beans, peas, barley, flax seed, berries, soybeans, bananas,seaweed, apples - helps lower bad LDL cholesterol -reduces risk of coronary heart disease and type 2 diabetes |
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Psyllium |
-extracted from rushed seeds or husks of plantago ovata oplant |
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Cellulose/ some hemicellulose |
-insoluble -naturally found in nuts, bran, seeds, whole wheat, whole grains, edible brown rice, produce skin - nature's laxative -reduces constipation and lowers risk of diverticulitis -can help with weight loss |
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Guar Gum |
-used as thickener and emulsifier in many foods -dietary supplements using guar gum have been marked as weight loss aids |
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Locust Bean Gum/ Carob Bean Gum |
-carob is an alternative to chocolate -The FDA has approved it for cooking and eating |
