Food Science: Water's Role in Food Quality
39 Questions
0 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

Water is essential for maintaining the acceptable quality of food.

True

Fresh fruits and vegetables have a longer shelf life than grains due to their high moisture content.

False

Water activity measures the temperature at which food spoils.

False

Water activity can range from 0 to 1.0, with 0 being completely dry.

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

The presence of water in food affects the physical, chemical, and biological changes in food systems.

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

Water is essential for the growth of microorganisms involved in fermentation processes.

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

Hydration has no effect on the texture and functional properties of ingredients.

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

Dry legumes can absorb water, which is not necessary for cooking.

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

Yeast requires moisture to ferment sugars and cause dough to rise.

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

LIPIDS are a highly soluble group of organic compounds in water.

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

Brining is a method that enhances flavor and helps in the preservation of foods.

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

The terminology used for LIPIDS is consistent and not confusing.

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

Cheese ripening is influenced solely by temperature and not by moisture.

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

Ice is denser than liquid water, which is why it sinks.

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

Water has a high specific heat index, allowing it to absorb a lot of heat before it gets hot.

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

Water serves as a lubricant in the joints and between internal organs of the body.

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

Free water in foods can be frozen or removed without affecting chemical reactions.

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

Bound water can easily be removed during the drying process.

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

Water molecules have a dipole nature which allows them to dissolve ionic compounds.

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

Water has no role in the transport of nutrients and removal of waste within the body.

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

Physically bound water is not strongly adsorbed to macromolecules like proteins and starches.

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

The stability of foods decreases with the lowering of water content.

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

Hydrogen bonding allows water to dissolve substances such as alcohols, aldehydes, and ketones.

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

Oleic acid contains 18 carbon atoms and has 1 double bond at position 9 from the carboxyl end.

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

The omega nomenclature refers to the position of the first double bond relative to the carboxyl group of the fatty acid.

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

Fatty acids named using the common nomenclature often derive their names from their natural sources.

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

Cis configuration in double bonds causes the fatty acid chain to become straighter.

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

Butyric acid has 4 carbon atoms and contains no double bonds in its structure.

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

Linoleic acid is a saturated fatty acid found primarily in animal fat.

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

The IUPAC nomenclature requires using the suffix '-enoic acid' for saturated acids.

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

In the omega-3 nomenclature, the first double bond occurs at the 3rd carbon from the carboxyl end.

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

Red cabbage turns blue-green in acidic conditions.

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

Tannins contribute to astringency and can affect the perception of food texture.

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

Natural preservatives like flavonoids have no effect on food preservation.

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

Phenolic compounds do not participate in the Maillard reaction.

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

Oxidation-reduction reactions involving phytochemicals can extend the shelf life of food.

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

Volatile phytochemicals do not influence the aroma and taste of foods.

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

Green tea extract can be used to increase the rancidity of oils and fats.

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

Coffee beans contain phenolic compounds that influence their dark color during roasting.

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

More Like This

Use Quizgecko on...
Browser
Browser