2

Analysis of the taste, smell, sound, feel and appearance of food

Physical (body chemistry, number of taste buds, age, gender) Psychological (taste bias is like or dislike linked to past experience, label terms, advertising, peers) Cultural (beliefs and behaviors) Environmental (availability, economical)

Appearance (colorimeter measures color in foods in terms of hue, value, chroma) Flavor (KEY, taste by taste buds, foods like lemon tea sourballs = astringency. Temperature can affect flavor. Aroma is odor and part of flavor), volatiles in contact with olfactory bulb Texture (chewiness =elastic resistance, graininess= chia seeds, brittleness=fragility, firmness=carrots, consistency=puree compared to)

Taste test panel evaluates food flavor, texture, appearance and aroma by TRAINED panelists that discern subtle differences when developing new products. Consumer test panel determine products the average consumer will prefer. UNTRAINED panelists.

Peer influence so panelists must be in different booths Environmental factors so booths completely isolated, warm water between samples, samples at same temperature Psychological biases so 3-digit codes to prevent biases from 1,2,3 or ABC coding. Only 4-5 samples at a time.

Numerical scoring to rank items Verbal label to describe Universal simples images to convey a person

Branch of food science that deals with chemical composition of foods, physicochemical properties of food components, physicochemical changes that occur in food during handling, processing, storage and chemical basis of functional properties of food ingredients. Chemical comp: molecules in the food Physicochemical properties: molecular structure, physical properties (mp,bp, solubility), interactions with other components in food Chemical changes during handling, processing, storage: same as above but with handling,processing,etc

Botulism: > 4,6 Yeasts: 4<7 Molds: 2<8,5 Acids (from lemon, cream of tartar) develop white color Basic (chocolate cakes) have a darker color Eggs become more basic in storage as CO2 escapes through egg shell Mousse, soufflés and meringues need fresh eggs because their thicker egg whites trap more air

Contributions that individual ingredients make to characteristics of food: structure, texture, appearance, shelf life. Functional property, functional role or functionality can be used interchangeably but not functional group!! (atom groups) Functional food: any food or food ingredient that may provide a health benefit beyond the nutritional value of the nutrients it contains or a food that has an ingredients added to give physiological benefit not nutritionally related ex: probiotic yogurt, cereal with added fiber, eggs with omega3, orange juice with added calcium, but vitC orange is not considered

Any naturally derived bioactive compounds that are found in foods, dietary supplements or herbal products and have health-promoting, disease-preventing, or medicinal properties. Dietary supplements are sold as capsules, tablets and functional foods are sold as beverages/foods.

Minerals, vitamins, acids, pigments, flavors, additives. Nutritional, aesthetic/functional are way bigger than their minor contribution to chemical composition.

Contain multiple hydroxyl groups H-C-OH that participate in Hbonds (intra and inter molecular) Sugars = monosaccharides and disaccharides Oligosaccharides (3-10) Polysaccharides (>10) like starches (hemi)celluloses pectins gums

Polymers of amino acids linked by peptide bonds (from dehydration)

Fats/oils, waxes, cholesterol, sterols, vitamins Majorly composed of triglycerides (glycerol with FA) Products of esterification: carboxylic acid + alcohol = ester + eau

Crystalline state = cyclic structure When dissolved in water, cyclic structure is in equilibrium with open chain form, which is the highly active ones. In open-chain form (1%), one of the hydroxyl group becomes a carbonyl (C=O) (aldehyde or ketone). Glycosidic bond by removal of water molecule to create a disaccharide

Oligosaccharides are foods for intestinal microflora because we cannot digest them. They produce some organic acids and gas. Organic acids are the only source of calories from FOS or GOS. Can be used as low-calorie sweetening agent

Prebiotics: substances (like FOS, GOS) that favor growth of commensal bacteria Probiotics: Commensal bacteria that we ingest

Starch is the most common. Found as water-insoluble granules in the endosperm (2umrice to 100um potato). Made of glucose. Unbranched= amylose, a-d-glucose units (250-300). Branched = amylopectin, branched after 15-25, 1000units.

Starch is insoluble because of Hbonds between starch molecules. When heated, the starch Hbond network is disrupted because of high energy -> molecules get further and water can get in. Beyond the gelatinization T, starch molecules can be leached in the water and if continues, it causes rupture and low viscosity. If done right, formation of a gel. After cooking, starch molecules reform Hbonds and becomes firmer. After a certain time, continuous Hbond reformation forces water out of the gel to create syneresis

Size of starch granules Amylose/amylopectin ratio Average length of amylose and amylopectin chains Affects gelatinization behavior and tendency for retrogradation because of effects on hydrogen bonding

Pregelatinized starch, hydrolyzed starch, cross-linked starch, derivatized starch can be obtained.Thickening and gelling agents as well.

HFCS 55 is sweeter than HFCS 35 because there is 55% of the glucose that has become fructose which is sweeter than glucose.

Structural plant starch that is not digestible by humans because of the b-glycosidic bonds. Therefore, can be used for providing components in food without adding calories to products.

Food additive produced by partial depolymerization of cellulose. Anti-caking agent in cheese, stabilizes foams and emulsions. Reduces fats and oils in low fat hot dogs.Forms gel to improve adhesion of sauces. Tabletting agent.