UF FOS3042 Exam 1

Institute of Food Technologists

The scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products

The application of food science to manufacture and distribute safe, nutritious, and wholesome food

Helps food scientists understand how food quality changes as the food makes its way from the fields to the grocery store

Use to obtain the enzymes needed to produce cheese

Contributes an understanding of man-made solid materials, which allows us to produce effective packaging for food products

Examines the impact of food on human health and disease

Cooking

Aztecs

>40,000

Decreased

Food Services

Packaging

Might involve improving existing food products and processes

Carbohydrates, Proteins, & Fats/Lipids

Vitamins, Minerals, & Phytochemicals

is what all foods are ultimately made of

Refers to standardized methods for determining the moisture, ash, lipid, protein, and carbohydrate content of food

Soluble in organic solvents, such as chloroform, ether, and hexane

A method for estimating the percentage of protein in a food during proximate analysis

By difference

Use tot determine the caloric content of a food sample

Oxygen, Carbon, Hydrogen (O, C, H)

Provides comprehensive information about the composition of foods, including the percentage of water and nutrients found in foods

Nutrient content and usage, food industry classification, epidemiology/outbreaks, and regulatory tolerance/limits on additives

An educational tool that provides consumers with an easy way to remember which food groups they should eat most of and least of

A ripe ovary of a flowering plant that contains and protects the plant's seeds

not because they are high in sugar but rather because they are high in lipids (unsaturated fat)

Refined grain

Add back vitamins and nutrients, but not fiber

Dairy products are high in calcium content. Cheddar cheese is in the dairy group, but cream cheese and butter are NOT because they have a low calcium content

lower protein content compared to milk, yogurt, or cheese

Beef, pork, and poultry are included in this

Sugar and Confectionery Product Manufacturing

High in monounsaturated fats

Most predominant ingredient is listed first

Easily destroyed by cooking

4 kcal/gram

4 kcal/gram

9 kcal/gram

Catalyze reactions while not changing themselves

Catalyzes the breakdown of lactose into glucose and galactose. In this reaction, lactase is the enzyme catalyst and lactose is the substrate

Intracellular, extracellular, and metabolic

Glucose

Most fats and oils are triglycerides

Digestibility, absorbability, any positive or negative interactions with other nutrients, and how much of the food is bound by indigestible materials

A, D, E, and K

Called the "sunshine vitamin" because it is formed in human skin when it is exposed to sunlight

An antioxidant

Needed for blood clotting

Water-soluble

Riboflavin

Only in animals

Calcium and Phosphorus

Iodine

Olestra

A type of non-enzymatic browning reaction that is different from the enzymatic browning of apples by polyphenol oxidase (PPO) or the caramelization of food

Maillard browning (i.e. browning of bread crust), Addition, and Hydration

Polyphenol oxidase browning (i.e. browning of apple flesh)

Condensation, Hydrolysis, and Oxidation-Reduction

A concept that describes the availability of free water in food (which impacts microbial growth), and it ranges from 0 to 1

The ratio of the water vapor pressure of the substance to the water vapor pressure of pure water

pH above 4.6

pH below 4.6

Citric acid, malic acid, tartaric acid, lactic acid, fumaric acid, and acetic acid

Estimates the total acidity of the solution and is measure by titration of the acids in the food system with a standard base

Measure is based on the amount of both associated and dissociated ions. It is NOT the same thing as pH

The measure of the strength and concentration of only the dissociate ions present in the medium

Most common acid added to food

Typically cannot grow at a water activity level of 0.6 or lower

Water is the predominant part

Oil is the predominant part

Monosaccharides, Disaccharides, Oligosaccharides, and Polysaccharides

Table sugar

A polysaccharide that is the major storage form for carbohydrates in plants

A polysaccharide that is insoluble in water and indigestible by humans

Also an insoluble dietary fiber (like cellulose)

Used to make jams, jellies, and Jell-O pudding

triacylglycerols or TAGs

Consists of 3 fatty acids attached to a glycerol backbone by ester linkages

Do NOT contain double bones in the carbon chain

DO contain double bonds in the carbon chain

Meat and dairy products

liquid

Forms trans-fatty acids

Crystalline structures

The process in which sugars and proteins form brown melanoidin compounds

The carbonyl-amine browning reaction OR non-enzymatic browning

An enzyme involved in the enzymatic browning of many fruits and vegetables

Safety, nutrition, appearance, taste, texture, and price

Their senses of sight, taste, smell, and touch

An instrument used to measure a food's color

Can be used to quantitatively describe the color of food

A pigment commonly found in red meat

Gives fresh meats the bright-red color we deem desirable

It degrades to pheophytin

Associated with red, yellow, and orange colors

A natural food colorant derived from the shells of insects

Substances that quench oxidative reactions

A synthetic antioxidant used in food products

Sense bitter, sour, salty, and sweet (and sometimes umami/savory)

Triangle testing, duo-trio test, paired comparison, ranking, and hedonic ranking

The study of flow and deformation characteristics of food materials

Measure the time for a liquid to flow down an inclined plane