NUT 1104 Food Sciences I Quiz

Course Information

• Course: NUT 1104 Food Sciences I
• Term: 2024 Fall
• Instructor: Ezgi Pulatsu, Ph.D.
• Department: School of Nutrition Sciences
• University: University of Ottawa/Université d'Ottawa

Course Content

• Module 1: Introduction
  • Course Introduction
  • Syllabus
  • Course Content
  • Course Calendar
  • Rules & Regulations
• Module 2: Food Components and Chemistry
  • Water
  • Carbohydrates
  • Proteins
  • Lipids
  • Vitamins & Minerals
• Module 3: Food and Food Materials
  • Meat, Poultry and Fish
  • Eggs and Dairy
  • Legumes, Pulses and Cereals
  • Flour and Pasta
  • Bread and Baked Goods
  • Chocolate
• Module 4: Food Additives and Food Safety
  • Food Additives
  • Food Safety

Course Calendar

• Dates and times for lectures and quizzes
• Specific topics for each lecture
• Reading materials.

Learning Outcomes

• Familiarize with the physics and chemistry of chocolate
• Gain knowledge on sweeteners, types of sugar and syrups.
• Understand the structure-function relationships.
• Distinguish between caramelization and Maillard browning.

Outline

• Introduction
  • Confectionery and types of candies
  • Candy making principles
  • Reactions
• Chocolate
  • Physics and chemistry of chocolate
  • Roles of ingredients
  • Quality attributes

Sugars

• Saccharides
  • Monosaccharides (e.g., glucose, fructose)
  • Disaccharides (e.g., table sugar)
• Sucrose
  • Sugar cane/sugar beets
  • Used for centuries

Sucrose Molecule

• Chemical structure of sucrose
• Reaction forming sucrose from glucose and fructose

What is Reducing Sugar?

• Sugars with reactive aldehyde or ketone groups
• Sucrose is not a reducing sugar

Sweeteners, Type of Sugars and Syrups

• Sweeteners: Compounds providing sweet taste
• Natural sugar-based sweeteners: Glucose, fructose
• Non-sugar sweeteners: Aspartame (blue), Saccharin (pink), Stevia-derived (green)
• Sucralose: Artificial sweetener (e.g., Splenda)
• Polyols: Sugar alcohols (e.g., erythritol, isomalt, lactitol, etc.)

Sweeteners, Type of Sugars and Syrups (continued)

• White granulated sugar: Table sugar (sucrose).
• Liquid sugar: Hydrolysis of sucrose into glucose and fructose (using acid/enzyme).
• Special sugars: Icing sugar, brown sugar

Sweeteners, Type of Sugars and Syrups (continued 2)

• Other sugar types:
  • Corn syrup
  • High fructose corn syrup
  • Maple syrup
  • Honey
  • Molasses

Different Forms of Available Sucrose

• Raw sugar
• Turbinado sugar
• White sugar
• Powdered sugar
• Invert sugar
• Fruit sugar
• Baker's Special
• Sanding sugar
• Liquid sugar
• Brown sugar
• Muscovado sugar

How Do We Have So Many Different Types of Candies?

• Ingredients: Sugar, water
• Conditions: Cooling conditions

Stages of Sugar

• Candymakers using boiling point elevation
• Changes to temperature of the sugar solution during boiling

Stages of Sugar (continued)

• Specific temperatures for different stages of candy formation

Glass vs Crystal

• Glass: Solid, amorphous structure, irregular, no pattern
• Crystal: Solid with a highly ordered structure

How Can We Control Crystallization?

• Crystallization influenced by time, temperature, agitation, and presence/absence of impurities
• Rock candy, fudge, and other candies have different crystal structures.

Types of Candies

• Crystalline Candies: Chocolates, fudge, fondant, nougat, tablets, panned candies.
• Non-Crystalline Candies: Hard candies, toffee, caramel, gummed candies, marshmallows, cotton candy

Types of Candies (Table)

• Table with different candy types, final temperature, and % sucrose

Caramelization

• Sugar decomposes into fructose and glucose with heat
• Molecules break apart into different molecules

What is the Difference Between Caramelization and Non-Enzymic Browning?

• Caramelization: Sugar breakdown, nutty flavor, brown color
• Non-enzymic browning: Complex mixture of polymeric compounds from unsaturated cyclic compounds.

Maillard Reaction

• Reaction between sugar and protein (reducing sugar with amine group).
• Low temperature, high pH, and low moisture
• Amino acid or a side chain in a protein molecule

Maillard Reaction (continued)

• Happens in three primary stages:
  • Initial condensation of carbonyl compound with amine
  • Rearrangements and reactions of intermediates
  • Reaction of products to form flavor and pigment compounds

Do We Have World Chocolate Day?

• Yes
• Cocoa bean cultivation dates back to 1250 BC in Mexico, South and Central America.
• Archaeological findings: 3300 BC in Ecuador.
• July 7th is due to belief of cocoa arrival in Europe in 1550.

Hummingbird Chocolate Maker, Almonte, ON

• Website and location information

Chocolate Tempering and Crystallization

• Chocolate contains cocoa butter
• Cocoa butter: Special type of fat, interesting properties
• Chocolate tempering is a process to achieve desired texture, shine, and melting properties
• Cocoa butter crystals are polymorphs, up to six different crystalline configuration

The Six Polymorphs of Chocolate

• Diagram showing six forms of chocolate crystallisation
• Temperatures for each

The Six Polymorphs of Chocolate (continued)

• Importance of temperature control in forming the desired chocolate structure
• Different crystalline configurations for various forms of chocolate

Next Topic...

• End of Module 3
• Food Additives

References

• Included lists of relevant books.

Contact Information

• Email address for instructor for questions.
• Office hour schedule