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22 Cards in this Set
- Front
- Back
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what are the primary function of phytochemicals |
pigment |
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what are the effects of calcium and magnesium on food |
make things firm |
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what is the function of lipids |
to add flavor, texture, and provide a cooking medium |
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what is the function of carbs |
add sweetness, viscosity, fuel for microbes like yeast, and browning |
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what comprises flavor |
taste, aroma, texture, look, the environement surrouding it |
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what are our chemical senses |
taste, feel, smell |
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what are our physical senses |
touch, sight, sound |
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smell |
we have thousands of aroma receptors, these molecules are small and volatile |
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taste receptors |
we only have 5: umami, sour, sweet, bitter, salty. everything else is not received by taste |
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tactile things |
astringency, pungency |
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atringency |
created by tannins. binding the lubricating proteins in your mouth, making it dry. in unripe fruit, wine, coffee, tea |
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pungency |
affect the trigeminal nerve; feel: irritation, pain, heat via mustard, onions, peppers, ginger |
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what affects the trigiminal nerve |
pungency |
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why do we like spicy food? |
lots of theories ; contained risk |
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pros of objective evaluation |
cheap ans fast and reliable |
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specific gravity equation |
density of substance/density of water
does it float, textural consideration |
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how to measure moister |
pressometer, drying over initial weight-dry weight/initial weight |
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how to measure texture objectively |
gel tenderness with percent sag; force to break eith shortometer; chewiness with farinograph; tnederness with masticometer |
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rheology |
flow of matter/viscosity; newtonian (no stress water); measured with viscometer and bostick |
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wha does saltiness objectively test for |
any ions! not just NaK |
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cons of ovjective measuring |
not exactly right, could still taste weird |
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sensiry/subjective testing pros and cons |
pros: consumer preferences cons: costly, timely, doesnt always pan out |
