Chemistry of Food Composition Directions: Using the chapter in the text, “ Chemistry of Food Composition,” answer the following questions. These answers are to be submitted at the start of the class for a grade. Make a copy for yourself for use during class discussions. It is suggested that you type your answers on the computer to improve legibility. 1.
What are the nutrients needed to sustain life? Protein, carbohydrates, lipids, water,, minerals, and vitamins. 2. Which can produce energy and why? lipids and carbohydrates and proteins. The chemical makeup allows the nutrients to be converted to energy.List the four functions of water and briefly explain each function. its two most important functions are as a transfer medium for heat and as a universal solvent.
It is important as an agent in chemical reactions, and is a factor in the perishability and preservation of foods. 4. Do solutes ( sugar and salt) raise or lower the freezing point of water? Briefly explain. yes because the water molecules are being replaced by the solutes and therefore it disrupts the equilibrium and happens faster.
5. List some foods high in carbohydrates. 39 rice, wheat, rye, legumesGive some food sugar names of monosaccharides, disaccharides, and polysaccharides. 39 monosaccharides-glucose, fructose, galactose disaccharides- sucrose, maltose, and lactose Polysaccharides- fiber, plant starch 7. Soluble fibers such as pectic substances, vegetable gums, and inulin are used for what purpose in the food industry? Give product examples. 43 Pectin Substanses act as natural cementing agents, so they are extrated from their foods by the food industry for use in thickening jams, jellies and preserves.
Keeping salad dressings from separating and controlling consistency and texture in a variety of foods. um fibers are used by the food industry to thicken increase viscosity of gel stabilize and or emulsify certain processsed foods. - low calorie salad dressings-pudding commercial processors extract inulin from the chicary root and this soluble fiber is used by the food industry to import a creamy texture to frozen dairy products such as no-fat or no sugar ice cream, improve the texture of margarine spreads and develop no fat icings, fillings and whipped toppings. 8.
fat vs. oil describe and give the source: 46 productPhysical formSaturated or unsaturatedFood source oilliquidunsaturatedplants fatsolidsaturated fatanimals . Define emulsifier. 36-a liquid dispersed in another liquid with which it is normally immiscible (incapable of being mixed) collidal dispersions are ideal emulsifiers. Common products that contain emulsifiers include the following:milk cream ice cream egg yolk mayonnaise gravy sauces and salad dressings.
Describe incomplete vs. complete protein and their sources. 50 Most protein from animal sources are considered complete proteins, plant protein with the exceptin of that from soybeans and certain grains is incomplete grains is incomplete protein and will support maintenance, but not growth. 1. List and briefly describe the protein functions in food. 51 hydration , Denaturation/coagulation, enzymatic reactions, bufffering, browning.
12. Enzyme use is important for both home cooking and the food industry. Identify the enzyme and explain its use in three foods. 53 fish-lysolecithinase-to test for freshness beans-catalase-to test for bacterial contamination wheat-peroxidase- to test for sprouting What is the purpose of vitamins and minerals? 55 vitamins and minerals regulate metabolic functions. Distinguish between enriched and fortified foods.
5 nutrients are added ack to processed foods -enrichment Fortification is intended to deliver nutrients to the general public in an effort to deter certain nutrient deficiencies. 15. What are the purposes of food additives? ( 4 ) 60 improve appeal, extend storage life, maximize performance and protect nutrient value, 16 Approximately how many food additives exist? How do they relate to the six basic nutrient groups. p 56 over 3,000 exist but 3 are most common, by weight, salt sugar and corn syrup.
They relate by artificially doing what naturally occurs because of the 6 nutrient groups.
