FDSC 201
Study online at https://quizlet.com/_2w51d3
Starch: potato, wheat, cassava, and corn
What are the major sources of starch, gelatin, pectin and Gelatin: pig skins and beef bones
agar? Pectin: Orange rinds and apple pomace
Agar: Seaweed
In our pectin candies, the sugar and corn syrup lower
Pectin is a large molecule and as such, its addition does
water activity, but the pectin does not. Why, despite the
not change molarity very much. Sugar and corn syrup are
physical immobilization of water in the gel, is the water
small molecules that change molarity when they're added
activity relatively high?
There is no legal definition for "extra virgin" olive oil.
What is the legal definition for "extra virgin" olive oil? How Canola processing uses high temperature, hexane sol-
does canola processing differ from olive oil processing? vents, and bleaching, while olive oil is cold pressed (most-
ly) and does not use solvents
fat soluble
what is the chemical structure of lycopene? Is it water of
fat soluble?
Printing chocolate: low viscosity (must be spreadable to
print) and medium yield value (to firm up and keep
What viscosity (high, medium, low) and yield value (high, shape)
medium, low) would be required for; printing chocolate, Molding eggs: high viscosity (must be malleable) and
molding the eggs, spraying (airbrushing) chocolate and high yield value (should keep shape)
why? Spraying chocolate: low viscosity (must be expelled
through spray can) low yield value (does not need to hold
shape, just coat)
Identify at least one positive health claim that has recently
Polyphenols is a chemical component that is responsible
been made for chocolate consumption and the chemical
for cardiovascular health, and possibly prevent cancer.
component that is said to be responsible.
Find the Standard of Identity for milk chocolate. What is Milk chocolate must have 3.39% milk fat and 12% solids.
the minimum percentage by weight of a dry milk powder milk powder contains 26% milk fat
containing 26% by weight of milkfat and 2% moisture that For 100g of milk chocolate: (3.39g milk fat * 100g of milk
, FDSC 201
Study online at https://quizlet.com/_2w51d3
powder)/26g of milk fat = 13.04%
would need to be included in the formula to produce milk
chocolate as legally defined by the Standard of Identity
13.04g of milk powder = 2% water + 98% solids
(show calculations)? Will this also meet the 12% minimum
total solids = 13.04g * 98% = 12.7792g
for total milk solids (show calculations)?
12.7792g > 12% minimum
What is vital wheat gluten and how does it give Seitan its It is almost entirely gluten (proteins in wheat, rye, and
texture? barley). It gives structure and it adds elasticity.
The curd is heated to make it pliable (stretch) and it also
increases whey expulsion. More generally, the curds are
Why is mozzarella heated? heated during cheesemaking to promote syneresis and
control acidity development/loss of calcium phosphate
bridges.
What are the null and alternative hypotheses for the tri- Null = products are not different. Alternative = products
angle test? are different.
What type of sensory test (of the three main types) would
you recommend to determine in WHAT WAY the products
Descriptive tests and less sea salt
differed? What variation in formulation could have con-
tributed to the product differences?
Branding
Blind evaluation, group bias
Independent judgements, adaptation
Please list 3 potential sources of bias in sensory testing
Test fewer samples/have long breaks between samples
and how they can be avoided.
Positional/centering bias counterbalanced design
Number bias (666, 911, etc)
Blinding codes
How do lasagna noodles to keep their flat shape while
They are dried vertically to maintain their flat shape
drying?
Describe what happens to dough as it moves through an Raw materials are fed into the extruder barrel and the
extruder. screw(s) then convey the dough along it. Dough is knead-
Study online at https://quizlet.com/_2w51d3
Starch: potato, wheat, cassava, and corn
What are the major sources of starch, gelatin, pectin and Gelatin: pig skins and beef bones
agar? Pectin: Orange rinds and apple pomace
Agar: Seaweed
In our pectin candies, the sugar and corn syrup lower
Pectin is a large molecule and as such, its addition does
water activity, but the pectin does not. Why, despite the
not change molarity very much. Sugar and corn syrup are
physical immobilization of water in the gel, is the water
small molecules that change molarity when they're added
activity relatively high?
There is no legal definition for "extra virgin" olive oil.
What is the legal definition for "extra virgin" olive oil? How Canola processing uses high temperature, hexane sol-
does canola processing differ from olive oil processing? vents, and bleaching, while olive oil is cold pressed (most-
ly) and does not use solvents
fat soluble
what is the chemical structure of lycopene? Is it water of
fat soluble?
Printing chocolate: low viscosity (must be spreadable to
print) and medium yield value (to firm up and keep
What viscosity (high, medium, low) and yield value (high, shape)
medium, low) would be required for; printing chocolate, Molding eggs: high viscosity (must be malleable) and
molding the eggs, spraying (airbrushing) chocolate and high yield value (should keep shape)
why? Spraying chocolate: low viscosity (must be expelled
through spray can) low yield value (does not need to hold
shape, just coat)
Identify at least one positive health claim that has recently
Polyphenols is a chemical component that is responsible
been made for chocolate consumption and the chemical
for cardiovascular health, and possibly prevent cancer.
component that is said to be responsible.
Find the Standard of Identity for milk chocolate. What is Milk chocolate must have 3.39% milk fat and 12% solids.
the minimum percentage by weight of a dry milk powder milk powder contains 26% milk fat
containing 26% by weight of milkfat and 2% moisture that For 100g of milk chocolate: (3.39g milk fat * 100g of milk
, FDSC 201
Study online at https://quizlet.com/_2w51d3
powder)/26g of milk fat = 13.04%
would need to be included in the formula to produce milk
chocolate as legally defined by the Standard of Identity
13.04g of milk powder = 2% water + 98% solids
(show calculations)? Will this also meet the 12% minimum
total solids = 13.04g * 98% = 12.7792g
for total milk solids (show calculations)?
12.7792g > 12% minimum
What is vital wheat gluten and how does it give Seitan its It is almost entirely gluten (proteins in wheat, rye, and
texture? barley). It gives structure and it adds elasticity.
The curd is heated to make it pliable (stretch) and it also
increases whey expulsion. More generally, the curds are
Why is mozzarella heated? heated during cheesemaking to promote syneresis and
control acidity development/loss of calcium phosphate
bridges.
What are the null and alternative hypotheses for the tri- Null = products are not different. Alternative = products
angle test? are different.
What type of sensory test (of the three main types) would
you recommend to determine in WHAT WAY the products
Descriptive tests and less sea salt
differed? What variation in formulation could have con-
tributed to the product differences?
Branding
Blind evaluation, group bias
Independent judgements, adaptation
Please list 3 potential sources of bias in sensory testing
Test fewer samples/have long breaks between samples
and how they can be avoided.
Positional/centering bias counterbalanced design
Number bias (666, 911, etc)
Blinding codes
How do lasagna noodles to keep their flat shape while
They are dried vertically to maintain their flat shape
drying?
Describe what happens to dough as it moves through an Raw materials are fed into the extruder barrel and the
extruder. screw(s) then convey the dough along it. Dough is knead-
