Starches
What is the process where starch granules swell and absorb water when heated?
Gelatinization
What is invert sugar?
Invert sugar is a combination of glucose and fructose made from hydrolyzed sucrose.
What is a key benefit of using objective tests over sensory tests in food evaluation?
Objective tests provide measurable, repeatable data not influenced by human bias.
What is the primary goal of sensory evaluation in a food lab setting?
To assess food attributes using human senses under controlled conditions.
What are the three types of dispersion systems commonly found in foods?
True solutions, colloidal dispersions, and suspensions.
Can an example of how starch can be used in food science
Texturizer/Thickener
Stabilizer
Binding
Fat substitute
Edible film
Sweetener
Emulsification aid
Why is aspartame a concern for individuals with PKU?
Aspartame contains phenylalanine, which individuals with PKU cannot metabolize.
What does a refractometer measure?
It measures the sugar concentration in a liquid (Brix level).
In a triangle test, how many samples are given and what is the participant's task?
Three samples; pick the one that is different.
Which dispersion system is cream an example of, and why?
Cream is a colloidal dispersion; because fat globules are suspended in water (O/W).
Explain how different starches behave in sauces after refrigeration.
High-amylose starches retrograde more and become firm; waxy starches stay smooth.
Name one advantage and one disadvantage of using fructose in food products.
Advantage: high sweetness. Disadvantage: browns quickly in baking.
What does viscosity measure?
Viscosity measures flow resistance
What does a ranking test evaluate in sensory testing?
The order of preference or intensity among samples.
How does an emulsifier stabilize an emulsion?
Emulsifiers stabilize emulsions by reducing surface tension between oil and water phases; lecithin is a common example.
What factors influence gelatinization
Stirring
Acid
Sugar
Fat/protein
What sweetener is made from cornstarch and has varying glucose chains?
Corn syrup
What instrument measures the color intensity of food samples using light absorption?
Spectrophotometer
What is the significance of control samples in sensory tests?
Controls provide a baseline for comparison.
What is a dispersion?
Two phase systems with one phase dispersed in the other
Give an example of caramelization in cooking and explain the process.
Peanut brittle. Heat breaks down sugars, forming brown pigments and flavor compounds.
What is the purpose of using invert sugar in confectionery?
It prevents crystallization, making the candy smoother and not grainy.
What is the line-spread test used to measure?
The viscosity of semi-solid foods by measuring the distance a sample flows on a flat surface.
What is a descriptive sensory test and what does it provide?
Uses descriptive words in sensory evaluation to characterize food samples, provides detailed description of product attributes.
What is syneresis and when can it occur in gels?
Syneresis in gels is the expulsion of liquid as a gel contracts, often caused by over-setting or retrogradation