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Which of the following is NOT a monosaccharide?
Which of the following is NOT a monosaccharide?
Starch is a source of fiber.
Starch is a source of fiber.
True (A)
What is the primary function of insulin in the context of carbohydrates?
What is the primary function of insulin in the context of carbohydrates?
Insulin is a signal for sugar storage.
The reaction of sugar and amino acids under dry heat is known as the ______ reaction.
The reaction of sugar and amino acids under dry heat is known as the ______ reaction.
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Match the following carbohydrates with their corresponding category:
Match the following carbohydrates with their corresponding category:
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Which of the following molecules is NOT commonly found in food composition?
Which of the following molecules is NOT commonly found in food composition?
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The energy value of fat is 4 kcal/g.
The energy value of fat is 4 kcal/g.
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What does proximate composition represent?
What does proximate composition represent?
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Food composition includes carbohydrates, proteins, _____, fat, vitamins, and minerals.
Food composition includes carbohydrates, proteins, _____, fat, vitamins, and minerals.
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To calculate the energy value of food, you multiply the percentage of macronutrient by total serving size and then by:
To calculate the energy value of food, you multiply the percentage of macronutrient by total serving size and then by:
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Wet basis calculations include water weight in the total weight.
Wet basis calculations include water weight in the total weight.
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What is the energy value of carbohydrates per gram?
What is the energy value of carbohydrates per gram?
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Carbons in carbohydrates are commonly found in linear or _____ structures.
Carbons in carbohydrates are commonly found in linear or _____ structures.
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Match the macronutrient with its energy value:
Match the macronutrient with its energy value:
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What are the common ions found in food composition?
What are the common ions found in food composition?
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What is the primary function of amylopectin?
What is the primary function of amylopectin?
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Pectin is only found in animal sources.
Pectin is only found in animal sources.
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What are proteins made up of?
What are proteins made up of?
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Cellulose is a form of dietary __________ found in the plant cell wall.
Cellulose is a form of dietary __________ found in the plant cell wall.
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Match the following protein structures with their definitions:
Match the following protein structures with their definitions:
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Which of the following is NOT a function of proteins?
Which of the following is NOT a function of proteins?
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High fructose corn syrup was developed in the 1950s.
High fructose corn syrup was developed in the 1950s.
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What happens to proteins when they are denatured?
What happens to proteins when they are denatured?
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The isoelectric point is when pH has __________ net charge on protein.
The isoelectric point is when pH has __________ net charge on protein.
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Which of the following is a source of starch?
Which of the following is a source of starch?
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What type of fatty acids do solid fats primarily consist of?
What type of fatty acids do solid fats primarily consist of?
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Hydrolytic rancidity occurs when fats and water interact, releasing free fatty acids.
Hydrolytic rancidity occurs when fats and water interact, releasing free fatty acids.
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What is the main purpose of antioxidants in food?
What is the main purpose of antioxidants in food?
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The primary function of water in food is to dissolve __________.
The primary function of water in food is to dissolve __________.
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Match the type of water with its description:
Match the type of water with its description:
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What do triglycerides primarily consist of?
What do triglycerides primarily consist of?
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Water activity (aw) below 0.5 means there is a lot of moisture available in the food.
Water activity (aw) below 0.5 means there is a lot of moisture available in the food.
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Name one macromineral found in food.
Name one macromineral found in food.
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Long fatty acids can undergo __________, resulting in off-flavors.
Long fatty acids can undergo __________, resulting in off-flavors.
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Match these vitamins with their classification:
Match these vitamins with their classification:
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What does the process of emulsifying do in food?
What does the process of emulsifying do in food?
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All types of vitamins are affected during the food processing.
All types of vitamins are affected during the food processing.
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Why is reducing water in food products important for preservation?
Why is reducing water in food products important for preservation?
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Meats, fruits, and vegetables have the most __________.
Meats, fruits, and vegetables have the most __________.
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What is the primary function of fat in food?
What is the primary function of fat in food?
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Study Notes
Food Composition
- Food products originate from agricultural systems, moving from farms to consumers.
- Food is composed of plant and animal cells.
- Food is made up of carbohydrates, proteins, water, fats, and vitamins/minerals.
- The proportions and properties of these components influence the characteristics of food products.
- Composition guides food processing and preservation techniques.
- Common molecules include carbon, hydrogen, oxygen, nitrogen, and ions like calcium, iron, sodium, and chloride.
- Carbohydrates, lipids, minerals, proteins, water, and vitamins make up food composition.
- Proximate composition estimates nutritional composition, totaling 100%.
- Categories are used, not specific molecules, to determine shelf life.
- Water content affects the perishability of food.
Proximate Composition
- Estimates the nutritional content of a food.
- Adds up to 100%.
- Groups food by category rather than specific molecules.
- Used to determine food storage and shelf-life.
Calculating Proximate Analysis
- Wet-basis weight considers water content.
- Dry-basis weight removes water content for comparison.
- Dry-basis analysis is more common for nutritional tables.
Analytical Methods
- Water: Determined by weight loss during drying.
- Protein: Kjeldahl method uses sulfuric acid digestion to measure nitrogen, converting it to protein.
- Lipid: Soxhlet method uses solvent extraction.
- Minerals (ash): Determined by weight in a muffle furnace.
- Carbohydrate: Calculated by difference, subtracting the weights of water, protein, lipid, and mineral components from the total weight.
Energy Value of Food
- Each macronutrient has a specific energy value per gram.
- Carbohydrates: 4 kcal/gram
- Protein: 4 kcal/gram
- Fat: 9 kcal/gram
- Alcohol: 7 kcal/gram
- To determine the total energy value, multiply the percentage of each macronutrient in a serving by its respective energy value per gram.
Macronutrients in Food - Carbohydrates
- Primarily composed of carbon, hydrogen, and oxygen.
- Typically present in linear or ring structures.
- Functions include energy source, fiber component, and flavor enhancement.(hygroscopic).
- Types include simple sugars (e.g., glucose, fructose) and complex carbohydrates (e.g., starch, cellulose).
- Browning reactions (Maillard and caramelization) create characteristic flavours.
Macronutrients in Food - Proteins
- Composed of amino acids.
- Structure: primary (linear sequence), secondary (folding), tertiary (3D structure), quaternary (multiple polypeptide chains)
- Denatured by changes in temperature or pH.
- Functions: emulsifiers, foaming agents, gelling agents, thickening agents, and binding agents. Influencing flavour in foods.
Macronutrients in Food - Lipids
- Composed of fatty acids.
- Exist as oils (liquid at room temperature) and fats (solid at room temperature).
- Contain different ratios of saturated and unsaturated fatty acids.
- Important components for energy, flavor and texture.
- Types of lipids include triglycerides, phospholipids, and sterols.
- Functions include providing essential fatty acids, caloric density, satiety, carrying fat-soluble vitamins, fat transfer in cooking, and emulsification.
Water and Vitamins
- Water is essential for all life processes.
- Water removal is a major method for food processing and preservation to inhibit microbial activity and chemical reactions.
- Water can be extracted by squeezing, pressing, or cutting.
- Water activity (aw) relates to water availability in a food.
- Bound water cannot be easily extracted, and is essential to food quality.
- Water is crucial for dissolving flavors, vitamins, minerals, and is involved in lubrication for chewing and swallowing supporting nutrient digestion.
Micronutrients
- Primarily found in fresh, minimally processed food.
- Can be added through fortification in food processing.
- Micronutrients are essential components in the body (e.g., minerals/vitamins).
- minerals are represented as 'ash'.
- vitamins have functions to control reactions and formation in the body.
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Description
Explore the fundamental components of food composition, including carbohydrates, proteins, and vitamins. This quiz covers how food originates from agricultural systems and the importance of proximate analysis in estimating nutritional content and shelf life. Test your knowledge on how these elements interact and influence food processing techniques.
