NHM 253 Final Exam Questions With
Verified
What are the functions of carbohydrates in food? - answercontribute sweetness, color,
moisture absorption, texture and thickening, flavor, fermentation
What are the functions of lipids in food? - answerheat transfer, aid in tenderization, texture
and ...
What are the functions of carbohydrates in food? - answer✔✔contribute sweetness, color,
moisture absorption, texture and thickening, flavor, fermentation
What are the functions of lipids in food? - answer✔✔heat transfer, aid in tenderization, texture
and mouth feel, flavor and satiety
what are the functions of proteins in food? - answer✔✔hydration, used in enzymatic reactions,
denaturation/coagulation, buffering, browning
define hydration in proteins - answer✔✔ability of protein molecules to attract and bind water
how does protein hydration effect food - answer✔✔thickens food and forms gels
do low fat products or high fat products have a higher protein content? - answer✔✔low fat
products
what are the uses of enzymes in food? - answer✔✔added to milk in cheese production, tenderize
meat, improves filtration of beer
define buffering - answer✔✔protein molecules aid in resisting extreme pH shifts in food
products
what is the purpose of buffering? - answer✔✔Keeps ingredients from separating
what are the two types of browning? - answer✔✔carmallization and maillard browning
define maillard browning - answer✔✔Browning that's involved in protein (cooking steak),
provides flavor
define carmallization - answer✔✔Application of heat to a carbohydrate (physical browning)
what two factors determine if microorganisms will grow - answer✔✔protein and water content
what is the best line of defense against microbial growth - answer✔✔low temperature storage
what criteria needs to be limited in order to strengthen shelf life? - answer✔✔Food, Acidity,
Time, Temperature, Oxygen, Moisture
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