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FSC 211 Exam 2 – Questions & Complete Answers
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FSC 211 Exam 2 – Questions & Complete Answers
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FSC 211 Exam 2 – Questions & Complete AnswersAmphoteric ✔️Ans - Having both acidic and basic characteristics. Resists
changes in PH.
isoelectric point ✔️Ans - A PH at which the net overall charge of a protein
is 0. No longer soluble. No longer attracted to water. Example: making
cheese or tofu.
water holding capacity ✔️Ans - Influenced by R groups(side chains) that
can form H bonds with water. Food example: juiciness of meat. The ability
of proteins to bind with water.
Denaturation of proteins ✔️Ans - Unfolding or uncoiling of
secondary/tertiary structure. Food example is a cooked egg white.
Coagulation ✔️Ans - Formation of new bonds. Protein/protein interaction.
Cheese making. After proteins are denatured they revert or coagulate back
to their primary structure.
Isoelectric point food examples ✔️Ans - Milk protein. Yogurt, cheese, and
sour cream are produced. The protein in milk becomes attracted to other
protein molecules and forms a solid or semi-solid product. If talking about
soy protein this is how tofu is produced.
Hydrolysis ✔️Ans - Cleaving of peptide bonds by acids or enzymes.
Examples: tenderization of meat. Enzymes break down the peptide bonds
that once held the amino acid chains together.
Protein functionality ✔️Ans - When proteins fold they are able to interact
with each other determining function
Protein buffering capacity ✔️Ans - Prevents large variation in PH due to
acid/base behavior.
Food Judging Quality: Color ✔️Ans - Appearance-visual perception
Example: "uniform vs. blotchy" (ripeness of fruit surface)
, Food Judging Quality: Aroma ✔️Ans - More volatiles released as temp
increases
Food Judging Quality: texture ✔️Ans - Perceived through touch and visual
sensations.
Food Judging Quality: Flavor ✔️Ans - Aroma may account for 75% of flavor
Instrumental measurements: Color ✔️Ans - Spectrophotometer and
Hunter L, a, b system
Spectrophometer ✔️Ans - Can be used for color measurements of liquids.
Hunter L, a, b system ✔️Ans - Based on opposite color theory of vision and
assigns numeric values to three parameters.
Instrumental measurements: Texture ✔️Ans - Rheology, Viscometers,
Bostick consistometer, Adam consistometer, Brookfield viscometer.
Instrumental measurements: Flavor ✔️Ans - Gas chromatography
Gas chromatography ✔️Ans - Can give a "fingerprint" of the flavor in
product
Kramer sheer press and instran ✔️Ans - Can be used to measure
properties such as
Firmness
Crispness
Chewiness
Hardness
Can mimic biting/chewing
Brookfield viscometer ✔️Ans - Records torque resistance force (spindles)
Food Examples: Custards, Pie Fillings
Viscometers ✔️Ans - Can measure flow properties of products.
May involve inclined plane, falling ball or rotating spindle.
Food examples: applesauce, ketchup, tomato paste, cream style corn.
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