NUTR 211: EXAM 2
54 Cards in this Set
Front | Back |
---|---|
Leucoplasts
|
store starch and water
|
Chloroplasts
|
store fat soluble chlorophyll
|
Carotenoids
|
store chromoplasts
|
pheophytin
|
olive green color occurring from overcooking or acid
|
Effect of pH on anthocyanins
|
Neutral - purple
Acid - red
Alkaline - blue
|
effect of pH on anthoxanthins
|
neutral - yellow, brown
acid - white
excess heat - pink
|
Solanine
|
greening of potato skins - caused by photosynthesis - can potentially be toxic at high quantities
|
3 things you get flavors from in vegetables
|
phenolic compounds, volatile oils, sulfur compounds
|
degorging
|
adding salt to vegetables (cucumber, eggplant) to extract water and bitter compounds
|
Brassica genus
|
cruciferous vegetables - releases hydrogen sulfide when overcooked
|
Allium genus
|
found in leeks, shallots, onions, garlic - sulfur compounds are eye irritants
|
maillard reaction
|
caramelization of sugars in vegetables
|
seeds
|
embryonic plant and nutrient reserve
|
Components of a kernel
|
Husk - protective coating
Bran - high in fiber and minerals (has aleurone - very high in minerals, attached to bran) - 14% weight
Endosperm - primarily complex CHO (80-83% weight)
Germ - B-vitamins, Vit E, and fat (3%)
|
Lysine
|
amino acid that most cereal grains lack
|
Thiamin, riboflavin, niacin, iron, folic acid
|
minerals required to be fortified in refined grains
|
Enrichment
|
adding nutrients back to a refined food that were originally once there
|
Fortification
|
adding a nutrient to a food that wasn't there to begin with
|
alpha-galactosidase
|
enzyme needed to digest raffinose and stachyose that humans dont produce
|
Syneresis
|
additional bonding may push water out of gel
|
Retrogradation
|
the re-orientation of amylose molecules into a new crystalline structure in gels that occurs with aging
|
Singering
|
similar to a roux, but other ingredients may be present
|
beurre manie
|
primarily used to finish pan sauces, combination of softened butter and flour
|
dextrinization
|
breakdown of starch into smaller molecules by dry-heat. primarily for the purpose of gaining flavor, not for thickening
|
Food and Drug act of 1906 - The wiley act
|
First legal protection from adulterated and misbranded foods - also prohibits interstate transport
|
Food, Drug, and Cosmetic Act of 1938
|
Food, Drug, and Cosmetic Act of 1938
|
Safe Food Act 1997
|
Tried to create single gov agency for food safety - Food Safety Administration (FSA) - has done nothing
|
Food and Drug Administration
|
domestic and imported food sold through interstate commerce (excluding meat, poultry, and in-egg products)
Bottled water
Wine beverages with less than 7% alcohol
|
FDA Food Code
|
model for the regulation of retail and food service agencies responsible to insure food safety - renewed every 5 years
|
Corn syrup, sugar, salt
|
top 3 food additives
|
Fair packaging and labeling act - 1967
|
identifies what has to be on food labels
|
Food Safety Inspection Service (FSIS)
|
mandatory food inspection - about food safety
|
Environmental Protection Agency
|
Clean drinking water and pesticide residues in food
|
Department of the Treasury
|
alcohol regulation
|
United States Department of Agriculture
|
oversees domestic and imported meat and poultry products and processed egg products
|
Simple fruits
|
one flower, one ovary
|
drupes (peach, cherry, plum)
|
seeds in a stone/pit
|
Pomes
|
seeds in central core
|
Aggregate fruits (blackberry, raspberry)
|
develop from several ovaries and a single flower
|
multiple fruits
|
develop from a cluster of several flower; each flower produces a fruit but it all matures into a single fruit
|
Esters, aldehydes, and alcohols
|
aromatic compounds of fruits
|
phenolic compounds
|
leaves an astringent mouthfeel - also responsible for browning of ripening fruit
|
protopectin - pectinic acid - pectic acid
|
sequence of pectin in fruit
|
pectinases
|
enzyme that stimulates the breakdown of pectin
|
degree of demethylation and hydrolysis
|
differentiates between the different pectins
|
phytate
|
reduces bioavailability of minerals in foods that contain this compound
|
trypsin inhibitor
|
this inhibitor is involved in stopping the breakdown of protein in human digestion
|
lectins
|
carbohydrate-binding proteins, resistant to human digestion - can bind to gut mucosa and cause damage
|
FODMAPS = fermentable oligo-di-monosaccharides and polyols
|
fermentable carbohydrates, found in onions, garlic, wheat and inulin, legumes, stone fruits - osmotic and pull water in GI tract and may not be digested well by some individuals resulting in GI symptoms in susceptible individuals
|
interesterification
|
expose fat to catalyst at controlled temperature; rearranges fatty acids on glycerol backbone of different triglycerides - leads to smoother lard, increased melting point, and improved plasticity
|
tallow
|
lard made from beef fat
|
degumming/neutralization
|
separate natural gums from extracted fats using hot steam distillation
|
bleaching
|
filters oil through charcoal to improve color
|
winterizing
|
in mainly refrigerated products - filter out crystals to avoid a cloudy appearance
|