Food and Nutrition, Section 2

Created by: Aisling Power
Created on: 17-04-13 20:18

Oxidation, what increases the rate of oxidation?

Exposure to air, causing loss of vitamin C in fruits and vegetables, (green veggies change colour from green to yellow, and texture can change from crisp to limp). Rate increased by air, heat and sunlight.

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Rancidity

Unpleasant flavours which develop in fats when they're exposed to oxyen.

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Water Loss

When fruit and vegetables begin to loss mositure and dry out, resulting in loss of water soluble vitamins B and C.

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Enzymes

Molecules in foods which cause ripening or change the structure, some cause the breakdown of subastances, e.g. lipases cause fats to break down to fatty acids and glycerol.

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Denaturation

Change in chemical structure of proteins during heating, caused by the breakdown of links in the chains of amino acids (which make up protein molecules).

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Coagulation

The setting of proteins during heating.

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Gelatinisation

Thickening of starch when MOIST heat is applied, causing the starch grains to soften and absorb water (via osmosis) until they swell and break causing the mixture to thicken.

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Dextrinisation

Browning of starches (turning them to dextrin) when DRY heat is applied.

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Carmelisation

Browning of sugar when dry heat is applied.

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"Smoking Point"

When fats give off a blue smoke at temperatures between 130 degrees C and 200 degrees C.

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Acids and Proteins

1. Speed up coagulation, e.g. in milk, 2. Have a tenderising effect on meat fibres, often in marinades.

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Acids & Alkais and Starches

Used as raising agents when mixed with starches, e.g. flour.

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Acids and Starches

Can set starch and cause the mixture to become runny or curdle.

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Other cards in this set

Card 2

Front

Unpleasant flavours which develop in fats when they're exposed to oxyen.

Back

Rancidity

Card 3

Front

When fruit and vegetables begin to loss mositure and dry out, resulting in loss of water soluble vitamins B and C.

Back

Card 4

Front

Molecules in foods which cause ripening or change the structure, some cause the breakdown of subastances, e.g. lipases cause fats to break down to fatty acids and glycerol.

Back

Card 5

Front

Change in chemical structure of proteins during heating, caused by the breakdown of links in the chains of amino acids (which make up protein molecules).

Back

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Food and Nutrition, Section 2