TAMU NUTR 211 - Exam 3 Study Guide (12 pages)

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Exam 3 Study Guide



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Exam 3 Study Guide

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Pages:
12
Type:
Study Guide
School:
Texas A&M University
Course:
Nutr 211 - Scientific Prin Of Foods
Scientific Prin Of Foods Documents

Unformatted text preview:

NUTR 211 Exam 3 Study Guide Fats and Oils Part 2 A melting point of fats 1 influenced by the types of fatty acids and their positions on the glycerol backbone 2 melting point raises with raised carbon length of fatty acid 3 melting point decreases with increase in double bonds 4 trans fatty acid higher melting point than cis counterpart 5 cis bent doesn t pack trans straight packs 6 high melting point solid at room temp relatively high percent saturated fatty acids trans fatty acids 7 low melting point liquid at room temp relatively high percent unsaturated fatty acids 8 most of the fat in foods are triglycerides which have a mix of different fatty acids 9 as the temp of food lipids increase different fatty acids melt at different temperatures B plastic fats 1 plasticity the ability of a solid fat to be molded or shaped 2 two phase system a most solid fats exist as an oil liquid suspended in a network of fat crystals solid 3 the type and size of fat crystals influence consistency and performance of fat 4 consistency a ratio of solid to liquid b type of crystals alpha beta prime beta c fatty acid composition of fat d temperature 5 performance a spreadability b creaming c pastry solid fat separates starch and protein in flour 6 aids in aeration of betters and doughs which contributes to leavening and lightness in baked products a solid fat creamed with sugar b sugar crystals cut into solid fat and create air cells c air cells expand when batter dough heated C emulsions 1 a system consisting of one liquid dispersed in another liquid usually immiscible 2 two kinds of emulsions observed in food systems a oil in water milk cream egg yolks salad dressings mayonnaise cheese sauces b water in oil butter margarine 3 two phases of an emulsion a dispersed or discontinuous phase what is being suspended b dispersion or continuous phase what is doing the suspending c interface the boundary between the discontinuous phase and the continuous phase 4 emulsifiers act as stabilizers 5



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