Food Processing and Enzymes Quiz
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What is the role of enzymes in food processing?

  • They slow down chemical reactions.
  • They primarily operate at high temperatures.
  • They convert substrates into more complex molecules.
  • They are essential for producing key changes in functional properties of food. (correct)

    • Which characteristic of enzymes makes them suitable for food processing?

  • They are highly specific. (correct)
  • They act at high temperatures.
  • They produce many side reactions.
  • They can withstand extreme pH levels.

    • Which enzyme is part of the process for producing high-fructose corn syrup?

  • Lipase
  • Lactase
  • α-amylase (correct)
  • Protease

    • What type of compounds do enzymes help remove in food processing?

    <p>Toxic constituents</p> Signup and view all the answers

    At what temperature range do enzymes typically operate effectively?

    <p>25-45 °C</p> Signup and view all the answers

    What is the primary purpose of starter cultures in cheese production?

    <p>To acidify the milk and promote coagulation</p> Signup and view all the answers

    Which of the following statements about buttermilk is true?

    <p>It has a higher fat content than milk</p> Signup and view all the answers

    What is the primary ingredient used in the production of butter?

    <p>Sweet cream</p> Signup and view all the answers

    Which bacteria are commonly used for inoculating milk in the production of yogurt?

    <p>Lactobacillus bulgaricus</p> Signup and view all the answers

    What is the main nutritional benefit of dairy products?

    <p>Rich in vitamins, minerals, and protein</p> Signup and view all the answers

    What is the approximate fat percentage of butter?

    <p>80% to 82%</p> Signup and view all the answers

    What process follows the coagulation stage in cheese making?

    <p>Whey separation</p> Signup and view all the answers

    Which of the following components is NOT typically found in yogurt?

    <p>Butterfat</p> Signup and view all the answers

    What is the salt-to-fish ratio used in the fermentation of nuoc-mam?

    <p>4 parts salt to 6 parts fish</p> Signup and view all the answers

    Which fish species are used in the preparation of nuoc-mam?

    <p>Dorosoma and Engraulis</p> Signup and view all the answers

    How long is the typical fermentation period for budu?

    <p>3-12 months</p> Signup and view all the answers

    What additional ingredients are included in the cooking process of budu?

    <p>Tamarind, palm sugar, and MSG</p> Signup and view all the answers

    What is the main fish species used to make bagoong?

    <p>All of the above</p> Signup and view all the answers

    What is the purpose of sealing the jars during the preparation of bagoong?

    <p>To allow for anaerobic fermentation</p> Signup and view all the answers

    For how long are the shrimp dried in the preparation of belachan?

    <p>5-8 hours</p> Signup and view all the answers

    What is the minimum percentage of total solids required in bagoong?

    <p>40%</p> Signup and view all the answers

    What role do lactic acid bacteria (LAB) play in the production of yogurt, cheese, and buttermilk?

    <p>They promote casein coagulation.</p> Signup and view all the answers

    What is a characteristic of lactic acid bacteria (LAB) in relation to food safety?

    <p>They have a history of safe use in foods.</p> Signup and view all the answers

    How do LAB influence the shelf life of milk?

    <p>They produce bacteriocins that inhibit other bacteria.</p> Signup and view all the answers

    What fermentation product is primarily responsible for coagulating milk into a semisolid state?

    <p>Lactic acid</p> Signup and view all the answers

    Which of the following LAB species is specifically noted for producing the characteristic flavor of buttermilk?

    <p>Lactococcus cremoris</p> Signup and view all the answers

    What is the typical pH level range that lactic acid bacteria (LAB) can tolerate?

    <p>As low as pH 3</p> Signup and view all the answers

    What is the primary purpose of fermentation in the bread-making process?

    <p>To produce carbon dioxide for leavening the dough</p> Signup and view all the answers

    Which process is essential for the transformation of milk into fermented foods by LAB?

    <p>Fermentation</p> Signup and view all the answers

    Which microorganism primarily contributes to the flavor of fermented maize dough?

    <p>Candida mycoderma</p> Signup and view all the answers

    What should be done to stop the fermentation process while making these dairy products?

    <p>Cool the mixture to 5ºC</p> Signup and view all the answers

    What is the role of Corynebacterium spp. in the fermentation of cassava?

    <p>To produce lactic and formic acids</p> Signup and view all the answers

    Which factor contributes to the final preservation of bread?

    <p>Heat treatment above 74°C</p> Signup and view all the answers

    During the fermentation of maize, which microorganism predominates as acidity increases?

    <p>Lactobacillus spp.</p> Signup and view all the answers

    What is the main purpose of purging nitrogen gas during the pickling process?

    <p>To prevent oxidation and splitting of the cucumbers</p> Signup and view all the answers

    In the dry salting method for sauerkraut, what role does granular salt play?

    <p>To create a brine by extracting juice from vegetables</p> Signup and view all the answers

    How long are maize kernels soaked before being milled into a dough?

    <p>1 day to 3 days</p> Signup and view all the answers

    What is the initial step in the production of soy sauce?

    <p>Growing fungal species on cereals and soy beans</p> Signup and view all the answers

    During the fermentation of coffee berries, which enzyme significantly contributes to the solubilization of mucilage?

    <p>Pectic enzymes</p> Signup and view all the answers

    What is the typical temperature for the maturation stage of soy sauce development?

    <p>15°C</p> Signup and view all the answers

    Which of the following is NOT a change in food that occurs due to fermentation?

    <p>Increase in bitterness</p> Signup and view all the answers

    How do microorganisms generally affect the nutritive value of fermented foods?

    <p>They secrete vitamins into the food.</p> Signup and view all the answers

    What changes can occur in the colour of fermented foods?

    <p>Degradation of chlorophyll and enzymic browning.</p> Signup and view all the answers

    What is one of the functions of salt addition in foods like soy sauce?

    <p>It reduces sweetness.</p> Signup and view all the answers

    Which of the following best describes the flavor changes due to fermentation?

    <p>Complex and generally poorly documented.</p> Signup and view all the answers

    Study Notes

    Chapter 3: Designing Food Products Using Bioprocess

    • Course: FAT 3103
    • Instructor: Dr. Maryana Mohamad Nor
    • Week: 3

    Week 2 Recap

    • Types of control systems discussed
    • Batching and continuous systems
    • Automatic process control
    • Advantages and disadvantages of each system
    • Components making up the systems

    Course Online - Fermentation Processes

    • Course content focuses on understanding fermentation processes in various foods.
    • Topics include:
      • Concept of fermentation and bioprocess
      • Classification of fermented food products (e.g., dairy, meat, marine - animal-based)
      • Classification of fermented foods (plant/vegetable - plant-based)
      • Enzyme classification and technology

    Bioprocess Definition

    • Food production using biological processes
    • Food-grade microorganisms are used to process raw materials from animals or plants.
    • Microorganisms can be used in fermentation, enzymatic reactions, and microbial activity to modify or enhance properties of food products.

    Fermentation Definition

    • Conversion of carbohydrates to alcohol or organic acids.
    • Microorganisms (yeasts or bacteria) are used
    • The process occurs under anaerobic (lack of oxygen) conditions.
    • Example: glucose → ethanol + carbon dioxide

    Fermentation Processes (3.1.1)

    • Acetic acid fermentation (e.g., water kefir, kombucha)
    • Lactic acid fermentation (e.g., kefir, fermented vegetables)
    • Alcoholic fermentation (e.g., beer, sourdough)

    Factors Affecting Fermentation (3.1.1)

    • Carbon and nitrogen sources (nutrients)
    • Substrate pH (acidity)
    • Moisture content
    • Incubation temperature
    • Redox potential (oxidation-reduction reactions)
    • Stage of growth of microorganisms
    • Presence of other competing microorganisms

    3.1.2 Classification of Fermented Dairy/Meat/Marine Products

    • Detailed classification of fermented dairy, meat, and marine products was discussed, likely including examples of specific products.

    Dairy Products (Manufacturing)

    • Common dairy product: cow's milk. Also include foods from cow's milk (e.g., butter, yogurt, sour cream, cheese)
    • Other animal sources: goats, sheep, and buffaloes are used in various cheeses.
    • Dairy products are versatile for various kitchen uses.
    • Nutritional value: high in vitamins, minerals, and protein.
    • Fortified with vitamins A and D
    • Contains cholesterol

    Function of Starter Cultures

    • Acidify milk, promoting curd coagulation in cheese production.
    • Modify cheese texture and flavor during ripening stages.

    Glycolysis (Steps in)

    • Breakdown of a six-carbon glucose molecule into two three-carbon pyruvate molecules.
    • A series of enzymatic reactions occur in the cytoplasm (a key part of a cell)
    • The reactions require ATP, consuming two molecules per glucose molecule but yielding four ATP during the process, providing a net gain of two molecules of ATP.

    Cheese, Definition

    • Fresh or ripened product after coagulation and whey separation of milk, cream, or partly skimmed milk, buttermilk, or mixtures.

    Cheese Making Steps

    • Time scale (hours)
    • Physical changes
    • Process operations
    • Chemical changes (e.g., enzymatic hydrolysis, microbial acidification)
    • Steps include:
      • Clotting
      • Curd Making
      • Separation
      • Shaping
      • Salting
      • Curing
      • Maturation

    How Cheese is Made

    • Milk treatment
    • Additives
    • Inoculation
    • Coagulation
    • Enzymes
    • Acid addition, heat-acid processing
    • Curd treatment
    • Cheese ripening

    Yogurt

    • Semi-solid fermented milk product
    • Ingredients: milk and bacteria
    • Served mixed with fruits, soft, and frozen

    Buttermilk

    • By-product of the butter industry
    • Can be condensed, dried, or mixed with skim milk
    • Higher fat content than milk

    Butter

    • Essentially the fat of milk
    • Made from sweet cream and salted
    • Composition:
      • 80-82% fat
      • 15.6-17.6% water
      • 1.2% salt
      • 1.2% proteins, calcium, phosphorus

    Microbes Involved in Fermented Dairy Products

    • Specific microbes for different dairy products, likely by product type.

    LAB Uses Transformed Milk

    • Inoculation(s) using specific microbes for product production.
    • Press curd to remove whey.
    • Ripening (may involve salting).
    • Packaging (e.g., cheddar)

    Kefir vs. Yogurt

    • Both fermented milk products, with probiotics facilitating gut health.
    • Different fermentation processes.
    • Yogurt fermentation: by bacteria digesting lactose
    • Kefir fermentation: by both bacteria and yeast (kefir grains)

    Lactic Acid Bacteria (LABs)

    • Important characteristics of LABs:
      • Relatively acid-tolerant (can survive in acidic environments)
      • Lack pathogenicity (don't cause disease in humans)
      • Can ferment carbohydrates into lactic acid

    LAB's Role in Fermented Fish

    • Ferment carbohydrates.
    • Decrease pH (to around 4.5 in a couple of days)
    • Breakdown of fish tissue to enhance aroma, flavor, and texture.
    • Inhibit pathogenic (harmful) bacteria.

    Fermented Fish (C)

    • Preservation using salting, smoking, sun-drying methods
    • Types: high/low salt, no salt
    • Examples: Plaa-som (Thailand), Lanhoiun (West Africa)
      • Specific types include large chunks (e.g., pedah siam, makassar, buro)
      • Paste (e.g., ngapi, prahoc, belachan, bagoong)
      • Liquid (e.g., budu, patis, nuoc-mam, nampla)

    Descriptions of Fermentation in Fish (page 48)

    • Types of fish
    • Whole fish kneaded with salt; fermented
    • Coconut leaves on top,
    • 4-12 month maturation period.

    Preparation of Fish Sauces (Budu)

    • Detailed steps in making budu (likely a fish sauce). This mentions ingredients and fermentation processes

    Bagoong (Fish Paste)

    • Color: reddish, fishy odor
    • Preparation:
      • Fish are washed, mixed with salt, and fermented in concrete/wooden bins.
      • Fermented in earthenware jars for a few days, and then in the sun.

    Belachan (Shrimp Paste)

    • Preparation steps

    Fermentation of Original Form Fish

    • Making Process
    • Ingredients: anchovies, salt

    Preparation of Salted Fish (page ?)

    • Specific preparation steps, likely including washing (water), splitting, washing, brine soaking for an hour, and drying/sun drying.

    Microbial Enzymes (page 124)

    • Microorganisms are used in food processes

    Enzyme Use in Industrial Scale (page 127)

    • Needs for commercial enzyme production

    Enzyme Immobilization (page 128)

    • Limitations of immobilization

    Conclusion (page 129)

    • Likely summary of the entire study, possibly concluding remarks about this course section

    Sourdough, Yeast Bread, and More

    • Specific steps and descriptions of these types and processes.

    Other Food Acids including Vinegar

    • Components: alcohol + oxygen + bacteria
    • Types of vinegar

    Fermentation of Vinegar

    • Vinegar production from saccharine materials
    • Two-stage process:
      • Fermentation to convert sugars into alcohol.
      • Oxidation to convert alcohol into acetic acid.

    Types of Bread Fermenter

    • Description of two types

    Bread Elaboration Processes (page 78)

    • Bread making steps.

    Bread Nourishing Ecosystem (page 79)

    • Aspects of bread
      • Taste and Flavor
      • Texture
      • Shelf Life
      • Nutrition

    Factors for Bread Fermentation (page 80)

    • Yeast activity, temperature range, fermentation time.

    Key Factors in Beer Fermentation (page 85)

    • Yeast strains, temperature, fermentation time, oxygen, nutrition and pH

    Wine Fermentation Basics

    • Grape sugars, yeast, converting to alcohol, produces carbon dioxide

    Wine Making Processes (page 88)

    • Process/stages of wine (red) production, including factors such as harvest, grapes preparation, pressing, fermentation, malolactic fermentation aging, blending, bottling.

    Wine Fermentation (Main Acid & Secondary Fermentation.)

    • Main acid: tartaric acid, sometimes malic acid with high concentration.
    • Secondary fermentation by lactic acid bacteria reduces acidity and improves flavor, aroma.

    Key Factors Affecting Wine Fermentation (page 90)

    • Temperature, PH

    Sulfur Dioxide (page 91)

    • Uses
    • Avoiding undesirable flavor or odor

    Nitrogen and Nutrients (page 91)

    • Need for nitrogen, specifically, in yeast metabolism

    Sugar (page 92)

    • Conversion
    • Levels and fermentation durations.

    Cocoa and Coffee Fermentations (page 98)

    • Mucilage (removal); Fermentation processes (yeast and bacteria)
    • Temperature and pH changes during fermentation
    • Additional aspects during fermentation

    Soy Products, including Fermented Soy Sauce (page 100)

    • Two stage fermentation process
    • Use of fungal proteases, amylases, and invertases

    Soybean and Okara (Preparation of) (page 101) (Also page 102)

    • Additional fermented soybean and okara preparation methods, including those using banana leaves and different fermentation temperatures, times.

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    Bioprocess Fermentation Chap 3 PDF

    Description

    Test your knowledge on the crucial role of enzymes in food processing. This quiz covers enzyme characteristics, their application in products like high-fructose corn syrup, and the fermentation processes in dairy and fish. Explore the science behind food production and gain insights into the nutritional benefits of dairy products.

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