NUTR 550 exam 1 book questions

• • Linear fraction
  • Individual molecules seem to
  • form loose, rather flexible coil when dispersed in a solution
  • Corn starch ranges 24-28%
  • amylose

dendritic- branching

• root
• starch derived from cassava, a tropical plant (only about 17% amylose)

• -concentric
• layers of amylose and amylopectin molecules formed in the leucoplasts that are
• held together by hydrogen bonding

• innermost layer of the nucleus of a starch
• granule

• swelling
• of starch granules and migration of some amylose into the cooking water when
• starch is heated in water to thicken various food products

• changes
• in gelatinized starch, including considerable loss of amylose and implosion of
• the granule

the process of formation of a gel

• colloidal
• system in which a liquid is dispersed in a solid

• gradual increase of crystalline aggregates in
• starch gels during storage, the result of amylose molecules rearranging in an
• orderly fashion

• hydrolytic breakdown of starch effected by
• intense dry hear, a chemical change that produces dextrin's

• largest part of a cereal grain and the area
• where starch is deposited

• starches
• that are used without being modified after they come from the plant

• starch
• containing only amylopectin, the result of genetic research and breeding for
• this composition

• native
• starch resulting from breeding plants to
• produce starch that is exceptionally high in amylose and much lower than normal
• in amylopectin

• thin films of gelatinized starch that can be
• eaten; made by gelatinizing high amylose

• starch
• that has been altered from its native state by either physical or chemical
• means

• starch
• that has been altered from its native state by either physical or chemical
• means

• disbranched
• amylopectin molecules, produced by acid hydrolysis of starch, resulting in
• starch that forms a thing sol when hot but a strong gel when cold; useful for
• making gum drops

• thin-boiling starches produced by alkaline
• (sodium hypochlorite) treatment but forming only soft gels

starch produced under alkaline conditions, usually in combination with acetic or succinic anhydride; notable as a thickener and stabilizing agent that undergoes minimal retro gradation

• starch
• derivative made by reaction with sodium tripolyposphate or other phosphates to
• achieve a thickener with excellent stability and clarity

• starches that are not digested until they
• enter the large intestine

• ability
• of a starch-thickened product to be frozen and thawed without developing a
• gritty, crystalline texture

ability to attract and hold water, which is a characteristic of sugars to varying degrees

opening of the ring structure as the prelude to the breakdown of sugars

• when
• sugars heated to intense temperatures
• (170°C or 338°F) chemical reactions begin

• non-enzymatic browning that occurs when a
• protein and sugar are heated and stored together for sometime

candies organized crystalline areas and some liquid (mother liquor)

formation of invert sugar by either boiling a sugar solution (especially with acid added) or adding an enzyme (invertase) to the cool candy

• changes
• that occur in crystalline candies when they are stored

• candies
• that lack an organized, crystalline structure because of their very high
• concentration of sugar or interfering substances

hard amorphous candy

• light brown sugar from which only the surface
• molasses is removed, resulting in a mild flavor

light brown sugar that can be poured

• form
• of brown sugar made in India from sugarcane or sap from the date palm

sweet syrup of glucose and short polymers produced by hydrolysis of corn starch

• especially
• sweet corn syrup made by using isomerase to convert some glucose to fructose

alcohols with several hydroxyl groups, which enables them to be used as sweeteners- for example- xylitol and sorbitol

very sweet, low-calorie dipeptide composed of phenylalanine and aspartic acid; used as a high-intensity sweetener

• polysaccharides composed entirely of glucose
• unit linked together and distinguishable from starch by shorter chain length

• complex carbohydrates in
• bacteria and yeast characterized by 1, 6-ἀ-glucosidic linkages

• complex
• travel hydrate consistent of two fractions-amylose and amylopectin-both of
• which are polymers of glucose going together by the elimination of water

• complex carbohydrate that serves as the steward form of carbohydrate
• in animals; glucose polymer with 1, 4-ἀ-glucosidic linkages interrupted by 1, 6 linkages about every 8-12
• units, resulting in bulky branching

• complex
• show hydrate composed of Lucas units joined together by 1, 4-Beta-glucosidic
• linkages

• complex
• carbohydrate that is a farmer of fructose

• group
• of complex carbohydrates in fruit; polymers of galacturonic acid linked by 1,
• 4-alpha-glycosidic linkages with varying degrees of methylation

complex carbohydrates of plant origin usually containing galactose and at least one other sugar or sugar derivative but excluding glucose

• transfer
• of energy from one molecule to the adjacent molecule in a continuing and
• progressive fashion so that heat can pass from its source, through a pan and
• ultimately throughout the food being cooked

• transfer ofheat by the circulation of currents of hot air or liquid resulting from the
• change in density when heated

• reaction in which heat is absorbed without an
• increase in temperature of the reactants

• solid,
• inflexible physical state formed at an extremely cold temperature and with
• limited moisture is an amorphous solid; capable of changing to a rubbery or
• somewhat elastic physical state

• change
• of state from a solid glass to a super-cooled rubbery or viscous liquid

• temperature
• at which an amorphous solid in the glassy state begins to transform to a less
• ridged state

• attractive
• forces between atoms and functional groups that are less strong than the
• bonding that occurs when electrons are shared (ex. Vander waal's forces and
• hydrogen bonding

• pressure exerted as molecules of a compound
• attempt to be in the gaseous rater than the liquid state

• escape
• of liquid molecules into the surrounding atmosphere

• attraction between molecules at the surface or
• a liquid

• the
• tendency for molecules at the surface of a liquid to remain with the liquid
• rather than intersperse with molecules of a second adjacent liquid

• dispersion
• in which ions or molecules no larger tan one millimicron are dissolved in a
• liquid (usually water)

• true solution capable of dissolving additional
• solute at the temperature of the solution

• true solution containing as much solute in
• solution as is possible to dissolve at that temperature

• true
• solution containing more solute than theoretically can be dissolved at that
• temperature, a situation created by cooling as heated saturated solution
• carefully

• two-phase system containing at least one
• colloid (substance measuring between 0.001 and 1 millimicron in diameter)

• phase
• distributed in a discontinuous fashion, making it necessary to pass throughout
• the system in the continuous phase without traversing any portion of the
• dispersed phase

• colloidal dispersion of a liquid dispersed in
• a solid

• weeping
• or drainage of liquid from a gel

• colloidal
• dispersion of a gas dispersed in a liquid

• colloidal
• dispersion of a gas dispersed in a liquid

• colloidal
• dispersion of a liquid in another liquid with which it is immiscible (not able
• to be mixed)

• colloidal dispersion in which droplets of oil
• are dispersed in water (ex. Mayonnaise)

• colloidal dispersion in which droplets of
• water are dispersed in oil (ex. Butter)

• compound containing bot polar and nonpolar
• groups so that t is drawn to the interface between the 2 phases of an emulsion
• to coat the surface of the droplets

• emulsions containing an amount of emulsifying
• agent sufficient to enable it to remain intact during ordinary handling and use

• emulsion
• with rather goo stability because of the viscous nature of the liquid
• continuous phase

• emulsion
• that have little emulsifying agent and it too fluid to restrict movement of
• droplets; such instability requires tat the ingredients be shaken to form a
• temporary emulsion immediately before use

• heat
• released when a liquid is transformed into a solid (aka heat of solidification)

heat energy absorbed in the conversion of water into steam

temperature at which vapor pressure of a liquid just exceeds atmospheric pressure

water that I bound to other substances and no longer exhibits the flow properties and solvent capability commonly associated with water

uptake of water

loss of water

water containing salts of calcium and magnesium

water treated with lime or ion exchange resins (complex sodium salts) to remove the metallic cations

device for measuring volume of baked products, consist of a reservoir for storing the seeds, a transparent column for measuring volume, and a low compartment where the sample is placed

indirect means of comparing volume by measuring circumference of a cross section of the product

in food research an inked impression that is made on paper by first pressing a cross section of the sample onto an ink stamp pad

engineering tool designed to measure he distance as its pointer is traced around a pattern

ratio of the density of a food (or other substance) to the density of water

juices from meat of other foods under pressure

ability of a cake or other food to absorb moisture during a controlled period of time high moisture retention means a cake is sufficiently moist

slow method sometimes used to determine moisture content

initial-dried/ initial weight) x 100 = 100 % moisture

(depthin container - depth on plate/depth in container) x 100 = 100 %

objective testing that measures compressibility, extrusion and shear of food samples

objective equipment that measures the force required to compress a food sample to a predetermined amount

device for measuring the spread or flow of semisolid foods in a specified length of time

measurement of flow of a viscous liquid or semisolid food by determining the spread of a measured amount of sample in a specifed time at 90 degrees intervals on the template of concentric rings

objective testing device for measuring visosity of liquids that flow on he basis of rotaitonal resistance or capillary action

evaluations conducted within a food company prior to field testing and test marketing

a synonym for subjective evaluation; measurements determined by using the senses of sight, smell, taste, and sometimes touch

evaluation by a panel of individuals using a scoring system based on various characteristics that can be judge by using the sense

use of mechanical devices to measure physical properties of a food

the aromatic message of flavor expression that lingers after food has been swallowed

additive used to improve food flavor without contributing a specific identifiable taste

compound that enhances a flavor of other compounds without adding its own unique flavor

• concentration of a taste compound at a barely
• detectable level

concentration of a taste compound at a level that is not detectable but can influence other taste perceptions

puckery feeling in the mouth created by some compounds such as tannis

capsaicin and related compounds responsible for fiery quality of chili and other peppers

sulfur-containing irritants in mustard and horseradish

the sensory message blending tasted and smell perceptions when food is in the mouth

• Subjective test in which a judge chews similar
• bites of food to the same endpoint and records the actual number of chews required to reach that point
• for each sample

• thoroughly trained panel that works as a team
• to describe precisely in words the flavor of a sample

• sensory
• evaluation method; highly trained panelist talk together to develop a detailed
• description of the flavor of a product

• detailed
• word description developed b a highly trained panel against which subsequent
• production is evaluated to maintain quality of production

• difference test in which two samples are
• judge against a control to determine
• which of the two samples is different from the control

• sensory
• testing to determine acceptability or preference between products

• difference test in which a specific
• characteristic is to be and the sample with the greater level of the
• characteristic is to be identified

• pleasure
• scale for rating food characteristics

• food
• that may provide health-promoting qualities beyond just the nutrients it
• provides

• sometimes used to describe not only functional
• foods but also supplements and medicinal herbs

• chemical
• compound in plants that are important to promote healthful reactions in the
• body but are not classified as nutrients required for life and growth

• healthful bacterial culture added during
• manufacturing to enhance and/or modify a dairy product that does not survive in
• the digestive tract; or a carbohydrate readily digestible by bacteria in the
• intestine but not by humans

• bacterial
• culture added to a dairy product because of its health-promoting capability and
• viability in the intestines