Food Chemistry FDT 203 Quiz

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Questions and Answers

Which nutrient is NOT mentioned as a sensorially active substance?

Proteins

Lipids

Vitamins

Fiber (correct)

Which of the following categories of nutrients can be considered complex in chemical composition?

Essential amino acids

Monosaccharides

Lipids (correct)

Vitamins

Which characteristic of certain nutrients can affect our sensory perception?

Their molecular weight

Their sensory activity (correct)

Their color

Their solubility in water

What is a common example of a sensorially active property of carbohydrates?

Sweetness Signup and view all the answers

Which nutrient class includes peptides and amino acids as part of its composition?

Proteins Signup and view all the answers

What does it mean for a food to be safe for consumption?

It must be free from harmful chemical or microbial contaminants. Signup and view all the answers

Which of the following best describes a requirement for food safety?

Food must be free of any harmful chemical or microbial contaminants. Signup and view all the answers

What type of contaminants must be absent in food at the time of consumption?

Chemical and microbial contaminants Signup and view all the answers

Which of the following is NOT a focus of food safety?

Elimination of nutritional deficiencies Signup and view all the answers

What is a primary consideration for foods consumed by the public?

Absence of harmful contaminations Signup and view all the answers

What does 'commercial' sterility in the canning industry specifically refer to regarding low-acid foods?

The absence of viable spores of Clostridium botulinum Signup and view all the answers

Which of the following best describes the term 'viable spores' in the context of food safety?

Spores that can reproduce and form active bacteria Signup and view all the answers

In the context of food safety, what can many biochemical reactions do?

Alter food quality or safety Signup and view all the answers

What type of food is primarily concerned with the sterility from Clostridium botulinum spores?

Low-acid foods Signup and view all the answers

Which of the following is NOT a characteristic of commercial sterility in food processing?

Complete sterilization of the product Signup and view all the answers

What are prebiotics primarily composed of?

Oligosaccharides and soluble dietary fiber Signup and view all the answers

What is the primary function of prebiotics in the digestive system?

To stimulate the growth and activity of beneficial bacteria Signup and view all the answers

Which of the following statements about prebiotics is NOT true?

Prebiotics are digestible by human enzymes Signup and view all the answers

Where in the digestive system do prebiotics mainly exert their effects?

In the small intestine Signup and view all the answers

Which of the following best describes prebiotics?

Non-digestible food ingredients supporting beneficial bacteria Signup and view all the answers

What is the primary focus of food science?

The scientific study of food Signup and view all the answers

Which of the following is NOT a factor that food science deals with?

Social preferences for food Signup and view all the answers

Which domain does food science belong to?

Life sciences Signup and view all the answers

Food science examines the relationship of food properties to which of the following aspects?

Cost of production Signup and view all the answers

Which properties of food are studied in food science?

Chemical and biological properties Signup and view all the answers

What are primarily oxidized food components mentioned in the context?

Lipids, pigments, and vitamins Signup and view all the answers

What is one consequence of the oxidation of food components?

Formation of new products Signup and view all the answers

Which aspect is crucial in determining food alterations during handling?

Cause-and-effect relationships Signup and view all the answers

Which component is not primarily involved in oxidation processes mentioned?

Minerals Signup and view all the answers

What type of relationships are emphasized regarding food alterations?

Causal relationships Signup and view all the answers

Study Notes

Food Science Department - Dietetic Program

Level: 2
Course: Food Chemistry FDT 203
Professor: Dr. Rania El Gammal

Introduction to Food Chemistry

Food science is the scientific study of food, a branch of life sciences.
Food science focuses on the physical, chemical, and biological properties of foods relating to stability, cost, quality, processing, safety, nutritional value, wholesomeness, and convenience.
It incorporates concepts from many fields.
It draws primarily from chemical science, including biochemistry, organic, inorganic, physical, and analytical chemistry.

Building Blocks of Food Science

Food chemistry examines the composition and properties of food and the chemical changes during handling, processing, and storage.
Food technology covers the entire process from procuring raw materials, processing into products, preserving, packaging, and delivering to the consumer market.

Aims and Objectives

Enhance desired changes while preventing unwanted changes in food.
Remove antinutritive and toxic components.
Prevent contamination for food safety.
Produce safe and nutritious food for humans and animals.

Food Chemistry Basics

Food chemistry builds on and extends the principles and concepts of chemistry and biochemistry to the field of food.
Chemistry deals with the composition, properties, and reactions of molecules.
Biochemistry focuses on the reactions and changes in various components within organisms.
Food chemistry focuses on changes in food components caused by exposure to unsuitable conditions like freezing, heating, or drying, as well as during the interactions in these processes, impacting food nutrition, safety, and sensory properties like color, flavor, taste, and shape.

Nutrients

Nutrients are substances needed for life, growth, and development.
The human body requires many nutrients.
Nutrients are grouped into six major categories: water, carbohydrates, proteins, lipids, vitamins, and minerals.

Foodstuff vs. Food

Foodstuff materials contain nutrients.
Foods are materials derived from foodstuff after processing (ranging from simple cleaning to modern industrial processes) to meet nutritional and sensory requirements.

Characteristics of Food

Foods are characterized by both nutritional value and sensory satisfaction.
Determining nutritional composition is straightforward.
Sensory satisfaction depends on factors like color, texture, shape, flavor, and consumer background, and dietary habits.
Food chemical composition is complex.

Composition of Foods

Foods consist of natural components (water, carbohydrates, proteins, lipids, minerals, vitamins, pigments, hormones, and flavor substances, toxins).
Natural Additives: Substances used to enhance the flavor, color, or texture.
Unnatural additives: Substances that are not naturally present in the food. Includes food additives.
Contaminants: Unwanted substances that can cause harm. They can be present in the food system through processing or environmental pollution

Classification of Nutrients

Some nutrients like proteins, peptides, amino acids, lipids, carbohydrates, vitamins, and minerals have sensory activity (e.g., sweet, bitter).
Nutrients are categorized as either macronutrients (needed in large quantities) or micronutrients (needed in smaller amounts).

Specific Food Types

Macronutrients: Proteins, fats, carbohydrates, and water.
Micronutrients: Minerals and vitamins (also includes antioxidants and phytochemicals, protecting/influencing body systems)
Novel Foods: Foods that do not have a significant history of consumption or are made using new processing methods (e.g., margarine with phytosterols to reduce cholesterol).

Functional Foods

Functional foods offer additional health benefits (disease prevention and/or promotion) besides basic nutrition.
Examples include iodized salt and vitamin D-fortified margarine.
Probiotics: Live microorganisms with health benefits, like bacteria in yogurt.
Prebiotics: Non-digestible food ingredients that promote the growth of beneficial bacteria, like oligosaccharides.

Food Safety and Quality

Food quality can be affected by chemical and biochemical reactions.
Food Safety: A primary concern; food must be free of harmful chemicals or microbes during consumption.
"Commercial" sterility is crucial for low-acid canned goods to exclude Clostridium botulinum.
Reaction classes vary based on the food and conditions like handling, processing, or storage.
- Example reactions include oxidation of ascorbic acid and lipids, hydrolysis of starch.

Factors Affecting Food Composition

Raw Materials: Food composition depends on species, variety, farm conditions, animal/plant age, feeding, and post-harvest storage changes.
Processed Foods: Composition depends on recipe, processing, and storage changes; this includes desirable and undesirable components being leached affecting vitamins, minerals, or toxins.
- Salting, pickling, frying, or smoking cause leaching and absorption.
- Oxidation of food products, including lipids, pigments, and vitamins lead to other products.

Cause-and-Effect Relationships

Primary events (e.g., hydrolysis of fats, oxidation of lipids) cause secondary events (e.g., acids reacting with proteins).
These relationships affect food attributes like texture, flavor, color, and nutritional value.
Changes in food structure due to processing can affect food quality and safety.

Further Considerations

Integration of information from tables helps to understand food deterioration.

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Description

Test your knowledge of food chemistry concepts including the physical, chemical, and biological properties of food. This quiz covers key topics such as food composition, processing methods, and the role of chemistry in food science. Perfect for students in the Dietetic Program!