-
vacuole
- portion
- of the cell containing most of the water, flavoring components, nutrients, and
- flavonoid pigments
-
plastids
- organelles
- in the cytoplasm that contain pigments or starch
-
cellulose
- cell wall constituent
- doesn't break down with cooking
-
hemicellulose
- cell wall matrix
- softens with cooking, especially in alkaline
-
changes with matuation (fruits and veggies)
- vegetables increase cell wall - toughen
- fruit changes in pectice substances - soften with ripening
-
Respiration
- O2 uptake
- rate determines shelf life
- Control Atmosphere, Q10 rule
-
Q10 rule
decrease rate in half for every 10 degrees farenheit
-
Climateric
period of maximum respiratory rate just prior to ful ripening on many fleshy fruits
-
cliamateric fruit
- ripen after picked
- ex. apples, bananas, tomato, avacado
-
non climateric fruit
- harvest ripe, will not ripen post harvest
- ex. grapes, oranges
-
The ripening hormone is
- H2C=CH2 (ethylene)
- increase protein synthesis
- protoectinase
- pectinmethylesterase
-
protopectin
- form of pectic substances found in unripe
- fruits an some vegetables; a methylated, very long polymer of galacturonic acid
-
controlled atmosphere stprage
- plants respire- take in O2 and give off CO2
- limiting O2 or flooding with CO2 will slow respiration and increase shelf life
-
picments aka
phytonutrients
-
Fat soluble phytonutrients
-
Water soluble phyto nutrients
- Flavanoids
- anthoxanthins
- anthocyanins
-
Carotenoids
- class
- of pigments contributing red, orange, or yellow colors as a result of the
- resonance provided by the isoprene polymers
-
chlorophyl a
- blue-green,
- more abundant form of chlorophyll; the chlorophyll form in which the R group is
- a methyl group
-
chlorophyl b
- yellowish-green
- form of chlorophyll in which the R group is an aldehyde group
-
Flavonoids
- group of chemically related pigments usually
- containing 2 phenyl groups connected by an intermediate 5- or 6-membered ring
-
Anthoxanthins
- phenolic
- compounds contributing white to yellow color and some flavor to plants;
- flavonioid pigment with no charge in the central ring
-
Anthocyanin
- flavonoid pigment in which the oxygen in the
- central ring is positively charged
-
Ways to control enzymatic oxidatice browning
- substrate
- enzyme- temperature, pH
- salt, sulfur
- Oxygen
-
-
GUms
hydrocolloids composed of large polymers of monosaccharides (not glucose)
-
xanthan gum
- synthesized microbial
- used in gluten free products
-
agar
used in vegan products
-
carrageenan
stabilizer in ice cream
-
total fiber=
total fiber = Dietary fiber + functional fiber
-
Two key components of simple fats are__________ and ______________- linked to form an ester
Two key components of simple fats are glycerol and fatty acids- linked to form an ester
-
glycerol has 3 __________ (alcohol or OH) groups.
glycerol has 3 hydroxyl (alcohol or OH) groups.
-
Fatty acids
- organic
- acid containing usually between four and 24 carbon atoms
- in simple fats are organcs compounds with the characteristic carboxyl (-COOH) group
-
Saturated fatty acids
fatty acids contain all the hydrogen atoms it is chemically possible for them to have
-
monounsaturated fatty acid
a fatty acid containing one double bond
-
polyunsaturated fatty acid
a fatty acid two or more double bonds
-
Saturated fat is a precursor to
serum cholesterol
-
Monoglyceride
- lipid consisting of one fatty acid esterified
- to one of the hydroxyl groups of glycerol
-
monoacylglyceride
- chemical name used to clarify the ester formed
- with one fatty acid and glycerol
-
Diglyceride
(diacylglyceride)
- simple
- fat containing 2 fatty acids esterified to glycerol
-
Triglyceride
(triacylglyceride)
- simple fat containing 3 fatty acids esterified to glycerol; the most common form of simple fat
- this is the maximum number that can exist in a compound
- there are no additional hydroxyl groups to which a fatty acid can be esterified
-
oxidative rancidity
- development
- of off flavors and odors in fats as a result of the uptake of oxygen and the
- formation of peroxides, hydroperoxides, and numerous other compounds
- involves the uptake of oxygen at a double bond, in an unsaturated fatty acid, in a fat.
- facilitated by presence of certain metals and by light and/or warm temperature
-
rancidity
- chemical
- deterioration of a fat caused by the uptake of oxygen (oxidation) or water
- (hydrolysis)
-
free radical
- unstable
- compound containing an unpaired electron
-
antioxidant
- compound that can retard oxidative rancidity
- by providing hydrogen to block formation of free radicals in fatty acids or by
- scavenging metal or oxygen
-
peroxide
compound with oxygen attached to oxygen
-
lipase
- enzyme
- that catalyzes the hydrolysis of fat to yield free fatty acids and glycerol
-
lipolysis
- reaction
- of a molecule of water with a fat molecule to release a free fatty acid in the
- presence of lipase or heat
-
Hydrolytic
rancidity
- lipolysis
- (hydrolysis) of lipids to free fatty acids and glycerol, often catalyzed
- by lipases
-
Reversion
- development
- of an off flavor (beany or fishy) in soybean, rapeseed or various fish oils as
- a result of a reaction involving only very minor amounts of oxygen
-
Acrolein
- a
- highly irritating and volatile aldehyde formed when glycerol is heated to the
- point at which two molecules of water split from it
-
Polymerization
- formation
- of a variety of polymers, including simple dimers and trimers when free fatty
- acids are subjected to intense heat for a long period during frying
-
Acrylamide
- carcinogen
- formed from natural sugars and asparagines in starchy fried foods and also in
- baked products
-
Deodorizing-
- using
- steam distillation or other suitable procedure to remove low molecular weight
- aldehydes, ketones, peroxides, hydrocarbons and three fatty acids that would be
- detrimental to the aroma and flavor of fat
-
Winterizing
- refining
- step in which whales are killed carefully to precipitate and remove fractions
- with high melting points that would interfere with the flow properties of salad
- dressings or other products containing what
-
Fractionation
- process
- of separating whales into fractions using control temperature to crystallize
- fatty acids with high melting points and separate them from oils with lower
- melting point
-
Hydrogenation
- addition
- of hydrogen to an unsaturated fatty acid in the presence of a catalyst to
- reduce it unsaturation of the molecule and raised the melting point
-
Tempering
- removing
- heat resulting from crystallization of fat and maintaining a selected
- temperature to promote the formation of stable, desirable crystals
-
peroxide value
- measures oxidation of patassium iodide in the presence of a fat.
- indicates deteriorization due to oxidative rancidity
-
hydrogenation
alters the melting point of fatty acids by increasing their saturation with hydrogen
-
reduced fat of reduced calorie diet margerine
no more than 60% oil; 25% calorie reduction
-
light/lower fat margerine
no more than 40% oil; 50% or more calorie reduction
-
fat free margerine
less than 0.5 g fat per serving
-
Functional rooles of proteins in foods
- Nutritional - based on protein quality and amino acid profile
- form a stable foam
- thickening agent
- textural properties of baked products
-
Composition of milk
- water
- protein
- fat
- carbohydrate
- minerals- calcium and phosphorous
- vitamins - A, D, Riboflavin
-
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