Food Technology Quiz Questions and Correct Solutions| Graded A+

Food additive - Nonfood substances that are formulated into manufactured food as processing aids e.g anti-staling agents; emulsifiers; fat substitutes; preservatives Canning is invented by - Nicholas Appert Scientific methods - a` Problem Hypothesis Experiment Observe, analyze, interpret, report result Conclusion Calorie content of carb, protein, lipid? - Carb = Protein =4kcal/g Fat=9kcal/g Functional food - Foods have potentially health benefits Categories of functional food? - Conventional food (whole food) Modified food = fortified, enriched, enhanced Medical food (phenylketonuria) Food for special dietary use (infant milk..) Phytochemical - Plant-deprived, potential health benefits e.g Allicin in garlic Genistein and isoflavones in soybeans Flavonoids Carotenoids Lignan in flaxseed and bran Herb and botanical - Phytotherapy Plant extracts that contain pharmacological or medicinal substances -> drug Nutraceutical - Healthful food ingredients produced from food (fish oil, calcium,...) Sold in pill or other concentrated form Demonstrated to have medical or physiological benefit Unlike phytochemicals, nutraceuticals can be of animal origin Enzymatic browning in fruit and vegetables (banana, apple...) - Polyphenol oxidase Hydration - Water molecules surround and interact with solutes by acting as a solvent Micelles - Water and amphiphilic molecule interaction Water activity - Temperature dependence -> MSI is also Moisture content - total water in food Moisture sorption isotherm (MSI) - MCdb vs aw Why use MSI? - Concentration and dehydration process (easy or difficult for H2O removal?) Formulation of food mixture Which packaging material is required for moisture barrier? Optimal moisture to inhibit mic. growth Predict chemical/physical stability of food