FS 161
Terms
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- what are the components of dietary fiber?
- Pectin, Cellulose
- Lecithin is what kind of lipid?
- Phospholipid
- F.a.t.t.o.m
- Food: High Protein
- fAttom
- Acidity: 4.6 or higher
- HACCP
-
Hazard Analysis and Critical Control Point
manages Safety - How can enzymatic browning be controlled?
- sulfites, ascorbic acid, citric or acetic acid, blanching
- Alkaline Phosphate?
-
adequacy of processing
(milk) - peroxidase?
-
adequacy of processing
(veggies) - What factors affect sensory responses?
- gender, culture, prior experience, exposure, genetics, smoking, age, diseases, radiation
- Which is worse: Clostridium botulinum or salmonella spp.
- c. botulinum
- which is worse: staphylococuss aureus or escherichia coli?
- e. coli
- FDA
-
Food and Drug Administration
interstate commerce except for meat and poultry - USDA
-
United States Department of Agriculture
meat, poultry - EPA
-
Environmental Protection Agency
pesticides, drinking water - CDC
- Center for Disease Control
- FTC
-
Federal Trade Commerce
Trade and labeling - OSHA
- Occupational Safety Health Association
- NFMS
- National Marine Fisheries Service
- BATF
-
Bureau of Alcohol, tobacco, and Firearms
alcohol - FD&C
-
Food, Drugs, and Cosmetics
alteration/misbranding -
Infection
Example? -
when a microorganism is ingested
Salmonella -
Intoxication
Example> -
toxin is ingested
C. Botulinum -
Intoxification
Example? -
microorganism is ingested and causes a toxin to be produced
C. Peringes - Staphylococcus aureas
- Bacteria
- Hepatitus A
- virus
- Salmonella
- bacteria
- Clostridium perfringens
- Bacteria
- Clostridium botulinum
- Bacteria
- Escherichia coli
- Bacteria
- Trichinella spiralis
- parasite
- Listeria monocytogenes
- Bacteria
- bitter taste?
- alkaloids
- sour taste?
- acid
- umami
- MSG
- Hedonic scale
- rate from dislike to like
- Triangle test
- 2 alike, 1 different
- what is the benefit of grade standards?
- Assess quality-help producers, consumers
- Select suppliers?
- willing to test product to ensure the same quality over time
- TQM
- Total Quality Management
-
monosaccharides?
example? -
1 sugar
glucose -
disaccharide?
example? -
2 sugars
sucrose -
polysaccharide?
Example? -
more than 2 sugars
starch (amalyose, amalopectin) -
What is the relationship between glucose and sucrose?
How do they differ? -
Sucrose is glucose + fructose
They are both sweet, glucose is the reducing sugar - amylose vs. amylopectin
- Amylose is the linear form, amylopectin is the branched form
- What are the sugar units of starch?
- Glucose
- What enzyme can break down starch?
- Digestive enzyme (amylase)
- what are the products of starch breakdown?
- glucose, maltose, dextrins
-
Why are reducing sugars important?
Examples? -
They react with proteins to affect flavor and color
ex: maltose, lactose - How can proteins be denatured?
- chemicals (acids, alkali), heating, stirring
- How can proteins be broken down?
- enzymes (Proteases)
- funcional properties of proteins?
- gel, foam, emulsify, absorb H20
- saturated fatty acids?
- single bond
- Monounsaturated fatty acids?
- double bond
- Polyunsaturated fatty acid?
- more than one double bond
- Stearic Acid?
- Saturated Fatty acid
- Oleic Acid?
- Monounsaturated Fatty Acid
- Linoleic Acid?
- Polyunsaturated Fatty Acid
- Linolenic Acid?
- Polyunsaturated Fatty Acid
- Omega 3 Fatty Acid
- Fish Oil, veggies, walnuts
- Omega 6 Fatty Acid
- corn oil, peanut oil, soybean oil
- What happens to a fat or oil when it is hydrogenated?
- take Away a double bond
- what do organic acids do in foods?
- Give fruit tartness, slow down bacterial spoilage
-
What are the two major types of food additives?
Examples? -
Processing-CO2, Nitrate, Benzoyl Peroxide, sodium hydrase
Final Product-Propionic Acid, lecithin - What are 3 major types of chemical reaction that affect food quality?
- Browning, Rancidity, Enzyme Action
- What are examples of textures and consistency controlling agents used as food additives?
-
lecithin-salad dressings
sodium sulfate-baking soda - What 3 major chemical actions affect food quality?
- browning, rancidity, enzyme action
- Carmelization?
- high heat
- Milliard
- browning caused by chemical reaction between sugars and proteins
- Enzymatic browning
- reaction between oxygen and polyphenal oxidase
- What is the difference between oxidative rancidity and hydrolitic rancidity?
-
Oxidative Rancidity is caused by oxidation of mono and polyunsaturated fats, and happens at the double bonds, Hydrolytic rancidity is caused by breakdown of fat into glycerol and fatty acids
It can be controlled by removing light and oxygen - What is the nature of enzymes? How are they classified? what are two things that can control enzymes?
- Protein nature, classified by sustance they affect (Proteases, Lipases, Carbohydrases), control by temp, chemicals, pH
- Invertase
- soft center of covered cherries
- lactase
- low lactose products
- rennin
- cheese
- pectinase
- clears fruit juice
- lipase
- cheese flavor
- papain
- meat tenderizer
-
What undesirable change is caused by proteases?
Polyphenolase (polyphenol oxidase)?
Peroxidase? -
Rotting
Browning
Softening - Hunter Lab experiment measures _______?
- Color
- viscometer measures _________?
- Consistency
- Instron measures __________?
- Texture
- what do pathogenic bacteria do?
- cause disease
- what do spoilage bacteria do?
- break down food (affect quality)
- SSOPs?
- Sanitation Standard Operating Procedures