Food Chemistry I: Functional Groups | FDSC 2000 - FUND OF FOOD SCIENCE, Quizzes of Food Science and Technology

Download Food Chemistry I: Functional Groups | FDSC 2000 - FUND OF FOOD SCIENCE and more Quizzes Food Science and Technology in PDF only on Docsity! TERM 1 Monosaccharides DEFINITION 1 What are the building blocks of carbohydrates? TERM 2 Sucrose (glucose + fructose) Lactose (glucose + galactose) Maltose (glucose + glucose) DEFINITION 2 What two monosaccharides make up sucrose, maltose, glucose? TERM 3 Yes DEFINITION 3 Are sugars humectat? TERM 4 No, it is the main source of dietary fiber DEFINITION 4 Is cellulose digestable? No, main source of dietary fiber TERM 5 Pectin DEFINITION 5 What substance(s) help form gels? TERM 6 Triglyceride DEFINITION 6 Three fatty acids esterified to a glycerol molecule TERM 7 Maillard reactions Caramelization DEFINITION 7 What are the two most important browning reactions that occur in sugar? TERM 8 Maillard reaction; Pyrazines DEFINITION 8 * A complex series of reactions that requires a reducing sugar and amino acids in foods. * Intermediate products:__________, which tend to have pleasant aromas and flavor (roasted coffee, baked bread). TERM 9 Maillard Browning is good in baked goods, the brown color and flavor products Maillard Browning is bad in dried egg whites and instant mashed potatoes, undesirable DEFINITION 9 What are some good attributes to malar browning? When is it desired for it to occur? When not? TERM 10 Humectant DEFINITION 10 A substance that has an affinity for moisture, also referred to as hygroscopic substances. TERM 21 Saturated Unsaturated DEFINITION 21 What are two types of fats? TERM 22 Cis Trans DEFINITION 22 Refers to geometric configuration around the double bond of unsaturated FA When the hydrogen are on the same side it is ? When the hydrogen are on opposite sides it is? TERM 23 In food processing they can be used as emulsifying agents (ex: lecithin) DEFINITION 23 Why are polar lipids important and what are they used as? TERM 24 Waxes DEFINITION 24 They provide protection and provide a moisture barrier in many different products such as candies. TERM 25 Hydrogenation DEFINITION 25 The forced addition of hydrogen to unsaturated lipids. TERM 26 Hydrolysis DEFINITION 26 A reaction requiring heat plus the addition of water molecules to separate fatty acids from glycerol. Produces an off flavor referred to as hydrolytic rancidity, which is caused by the release of short chain fatty acids, most notably in dairy products. TERM 27 Functional properties of Lipids DEFINITION 27 Aeration Crystallization Emulsification Flavor Heat Transfer Mouthfeel Plasticity Tenderization TERM 28 It incorporates air through agitation of a batter which is held in place by the crystal molecule arrangement of the fat and it is ultimately responsible for the crumb, or texture of many baked products DEFINITION 28 Why is aeration important? TERM 29 Emulsification DEFINITION 29 Lipids are an important component of all food emulsions such as mayonnaise and cake batters. TERM 30 Flavor DEFINITION 30 Lipids are believed to have the greatest impact on flavor of any of the macro components of food. TERM 31 Polymers of amino acids. DEFINITION 31 What are proteins made of? TERM 32 Non-conjugated Conjugated DEFINITION 32 : Contain only amino acids : Combined with other non-protein substances. TERM 33 Denaturation Heat, acid, agitation DEFINITION 33 The loss of three dimensional structure without breaking the primary structure is called denaturation. What causes it to occur? TERM 34 Yes DEFINITION 34 Are all enzymes proteins? TERM 35 Since protein molecules contain both hydrophobic and hydrophilic regions, they can situate themselves between the two phases to stabilize them DEFINITION 35 Explain why proteins are important in emulsification?