Food Science Tech. 1
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Created by:
danatfield on September 12, 2012
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exam 1
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53 terms
Terms | Definitions |
|---|---|
 Six Building Blocks (elements) | carbon,hydrogen,nitrogen,oxygen,phosphorous, and sulfur |
| Calories from carbs | 4kcal/gram |
| calories from protein | 4kcal/gram |
| calories from fat | 9kcal/gram |
| calories do not come from... | vitamins, minerals, water, fiber. |
| Waters four functions | heat transfer, universal solvent, chemical reactions and food preservation |
| Carbohydrates | generally sugars,starches, fibers found in food. (plants are a primary source) |
| most C H O are stored in... | seeds,roots,stems, and fruits |
| Common sources of C H O | grains, legumes,fruits and some vegetables |
| Starch | digested from plant source |
| glycogen | digested (animal source) |
| Pectin substances | (type of fiber) found in with in cell walls agents to thicken jellies, jams and preserves |
| Monosaccharides | simplest sugars glucose, fructose, galactose. dextrose- refined glucose (used in food production. (fructose is the sweetest sugar) |
| Disaccharides | tabel sugar (sucrose is composed of 1 glucose and 1 fructose)Milk sugar (lactose) and maltose |
| Polysaccharides | starch, glycogen,fiber, pectin, and vegetable gums. |
| Functions of CHO in foods... | sweetens,solubility, crystallization, color through browning, moisture, content, fermentation,preservation,thickening |
| Lipids | fats and oils oils- comes from plant sources usually liquid fats- comes from animal sources usually solid. (not water soluble) |
| Protein | most complete protein comes from animal sources and plant protein is usually incomplete protein. contains nitrogen, hydrogen and oxygen. |
| Proteins functions in food | hydration,denaturation/coagualtion,enzymatic reactions, buffering, browning |
| Vitamins | 0 calories organic compounds. |
| Minerals | inorganic |
| food additives | purposes improve appeal of foods- flavor,smell,texture,or color extends storage life maximize performance protect nutrient value |
| Fruit classification | Drupe- pit inside pome- apple core with seeds |
| aggregate fruits | develop from sevral ovaries in one flower i.e. blackberry, strawberry,raspberry |
| multiple Fruit | develop from a cluster of several flowers i.e. pineapple |
| Fruit as Functional Foods | rich in antioxidants,fiber,vitamins,minerals, polyphenols |
| Organic Acids | citric,malic,tartic,benzonic |
| pectin substances | protopectin, pectin and pectin acid |
| Pectin | polysaccharide which acts as cementing agent between cells and influences gelling. |
| Fruit Browning | phenolic enzyme and oxyegen |
| Fruit Additives | sulfates, absorates,benzotes |
| Nutrients in Vegetables | carbohydrates, fiber, vitamins, and minerals |
| Vegetable Classification | Fruit, flower,shoot/stem, tuber, root, bulb, leaf, seed |
| anthocyanin | purple flavanoid |
| anthoxanthin | cream white flavonids |
| betalains | purple flavanoids |
| Sensory | sight,odor,touch,sound,taste |
| Taste | sweet, savory, sour, salty, and bitter |
| Religions that are more likely to be vegetarians | buddhism,hinduism, and mormans |
| My plate | dietary guidelines for americans |
| GMO | genetically modified organissm |
| USDA | UNited States Department of Agriculture |
| FDA | Food and Drug Administration |
| Flavor | taste aroma and mouthfeel |
| organic | 95% of the product meets organic criteria |
| Olfactory | has to do with smell odor/nose |
| Two types of food evaluation | subjective and objective |
| conduction | direct transfer of heat contact from one substance to another ex. sear dry heat |
| convection | fan moving air current transfer of hear by moving air or liquid ex. boiling baking frying and steaming |
| radiation | transfer of heat energy in form of waves of particles moving the source outward ex. broiling, microwave |
| induction | electromagentic current transfer of heat energy with out direct contact with oils |
| moist heat | water based liquid or steam examples: scalding,poaching,simmering,stewing |
| dry heat | air, radiation, fat, metal examples: grill, broil,fry,barbecue , roast |
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