FDSC 1133 EXAM 1 | QUESTIONS AND ANSWERS | WITH
COMPLETE SOLUTION.
Protein responsible for meat color. Answer - Myoglobin
Protein in Milk Answer - Casein
Building Blocks of protein Answer - Amino Acids
Essential Amino Acids Answer - Needed from diet
Non essential amino acids Answer - Produced by body
Maillard Reaction Answer - The reaction between amino acid and sugar at high
temperature resulting in unique color and flavor in cooked products.
Aspartame Answer - Combination of Aspartic acid and phenylalanine
MSG Answer - Monosodium Glutamate
Salt of glutamic Acid
Flavor Enhancer
Emulsion Answer - A mixture of 2 or more liquids that are normally immiscible.
, Example: salad dressing, mayonaise
Emulsifier Answer - The substance that stabilizes mixtures of two immiscible
phases
Example: Egg yolk
Protein denaturation Answer - Transformation of a well defined, folded
structure of a protein to an unfolded state.
Primary structure remains in tact
Foaming capacity Answer - The amount of air or gas that can be incorporated
by protein
Enzymes responsible for enzymatic browning Answer - Oxygen and polyphenol
oxidase (PPO)
Rennet Answer - An enzyme that helps break down casein to form cottage
cheese
Whey Answer - Green liquid after cottage cheese or cheese has been
separated
Contains all 9 essential amino acids and is considered pure protein
Two ways to denature proteins Answer - Temperature and acid
COMPLETE SOLUTION.
Protein responsible for meat color. Answer - Myoglobin
Protein in Milk Answer - Casein
Building Blocks of protein Answer - Amino Acids
Essential Amino Acids Answer - Needed from diet
Non essential amino acids Answer - Produced by body
Maillard Reaction Answer - The reaction between amino acid and sugar at high
temperature resulting in unique color and flavor in cooked products.
Aspartame Answer - Combination of Aspartic acid and phenylalanine
MSG Answer - Monosodium Glutamate
Salt of glutamic Acid
Flavor Enhancer
Emulsion Answer - A mixture of 2 or more liquids that are normally immiscible.
, Example: salad dressing, mayonaise
Emulsifier Answer - The substance that stabilizes mixtures of two immiscible
phases
Example: Egg yolk
Protein denaturation Answer - Transformation of a well defined, folded
structure of a protein to an unfolded state.
Primary structure remains in tact
Foaming capacity Answer - The amount of air or gas that can be incorporated
by protein
Enzymes responsible for enzymatic browning Answer - Oxygen and polyphenol
oxidase (PPO)
Rennet Answer - An enzyme that helps break down casein to form cottage
cheese
Whey Answer - Green liquid after cottage cheese or cheese has been
separated
Contains all 9 essential amino acids and is considered pure protein
Two ways to denature proteins Answer - Temperature and acid
