Main Food Components
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Science
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University
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Easy
nurul nadzirah
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33 Slides • 11 Questions
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Lecture 1: Main Food Components
KMK33303 Food Ingredients
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The CO is what you should be able to achieve by the end of this lecture and course.
The PO is what you should be able to achieve after completion of your degree.
These are the CO and PO related to Lecture 2.
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These are the learning outcomes for Lecture 2.
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Multiple Choice
All of the following are the main food components in food formulation except for
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Before we go deeper into each main food components, you need to understand these important terms first.
Functional properties (commonly use to explain techno-functional properties)
Bio-functional properties
Physicochemical properties
Notes: These terms can be quite confusing. I will explain further in the next online class.
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Open Ended
Compare techno-functional and bio-functional properties of food ingredients. Give an example for each of the property.
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Multiple Choice
The functional properties of food ingredients are affected by their physicochemical properties. True or False? (Find the reason for your answer)
True
False
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Multiple Choice
All of the following are the functional roles of sugar in food except for
Provides body in drinks and semi-liquid fruits
Delays coagulation of protein when heated
Help in the dispersion of fat uniformly into water
Suitable for making microcapsules that protect volatile and unstable products in food to avoid flavor, aroma and color loss.
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Multiple Choice
All of the following are the functional roles of lipid in food except for
Ability to retain water (water holding capacity)
Contribute to aromas and flavors
Help in the dispersion of fat uniformly into water
Provide texture and appearance
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Multiple Choice
All of the following are the functional roles of protein in food except for
Ability to retain water (water holding capacity)
Delays coagulation process
Help in the dispersion of fat uniformly into water
Act as binding and foaming agent
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Constitutional , vicinal & multilayer are classified as bound water.
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Multiple Choice
Which of the following is not in the category of bound water?
Entrapped water
Multilayer water
Constitutional water
Vicinal water
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Multiple Choice
"Bound water that strongly acts with specific hydrophilic sites on non-aqueous constituents to form a monolayer coverage."
The following statement refers to
Free water
Multilayer water
Constitutional water
Vicinal water
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Multiple Choice
"Flow is unimpeded; properties close to dilute salt solutions."
The following statement refers to
Free water
Multilayer water
Constitutional water
Vicinal water
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Open Ended
Explain the two functional roles of water in food formulation.
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Open Ended
In your own word, summarize what you have learned from this lecture.
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Lecture 1: Main Food Components
KMK33303 Food Ingredients
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