NUTR 211: FINAL EXAM
33 Cards in this Set
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what is hydrogenation?
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hydrogen gas bubbled through vegetable oil in presence of nickel catalyst under pressure and heat
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what are 3 advantages of hydrogenation?
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increases stability to heat by increasing mp, increases shelf life, alters texture
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what is intersterification?
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expose fat to catalyst at controlled temp, rearranges fatty acids on glycerol backbone of different TG
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what are 3 advantages of intersterification?
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smoother texture, higher mp, improves plasticity and creaming qualities
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what are two advantages of superglycerinated shortening?
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increased plasticity, allows for addition of higher proportions of sugar and liquid
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what is one disadvantage of superglycerinated shortening?
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lower smoke point
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what are 4 factors that affect emulsion stability
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excessive agitation, long storage time, extreme temps, adding excessive salt
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what is hydrolytic rancidity?
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breaking chemical bonds by adding water, yields glycerol and FFA
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what is oxidative rancidity
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chain reaction on unsaturated portion of fatty acids that are oxidized
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prolamin in wheat
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gliadin
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prolamin in rye
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secalin
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prolamin in barley
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hordein
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prolamin in oats
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avenin
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what does liquid do in flour mixtures?
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hydrates starch and gliadin/glutenin, activates baking soda, reactivates yeast
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describe two results of over-mixing a quick bread batter:
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peaked top, tunnels
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describe two results of under-mixing a quick bread batter:
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crumbly texture, reduced volume
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what is oven spring?
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quick expansion of dough during initial heating as a result of ethanol evap and enzymatic activity
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what 3 physiological changes are responsible for rigor mortis?
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lactic acid buildup (due to lack of oxygen), ATP used up, permanent crossbridge in muscles between actin and myosin (muscle contraction)
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connective tissue binds ___ cells together
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muscle
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4 techniques for tenderizing meat:
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use moist heat methods, carve across grain, grind meat, use acids/enzymes
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cooking temp for ground beef
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160
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cooking temp for whole beef
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145 with 3 min rest
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cooking temp for poultry
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165
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cooking temp for fish
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145
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poultry is classified by ___, ___, and ___ for market
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age, weight, gender
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fresh poultry has never been below __F
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26
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hard-chilled poultry is held below __F but above __F
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26, 0
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frozen poultry is held at __F or below
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0
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what causes the fishy smell of some fish?
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trimethylamine found in phospholipids, deterioration by bacteria and enzymes leads to odor
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what toxin is in reef fish?
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ciguatoxin
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what toxin causes an allergic reaction due to increased histamine from fish deterioration?
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scambrotoxin
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what are four sources of natural sweeteners?
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sugar cane, sugar beets, corn, maple trees
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what gives us table sugar and white sugars?
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sugar cane, sugar beets
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NUTR 211 exam 1