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NUTR 211: EXAM 2
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
|