3.3.2 Functional and Chemical Properties of Food

• What carbohydrate in jams creates a gel structure?

  Pectins
• Carbohydrates provide energy in the form of glucose.
• Match the function of carbohydrates with an example:

  Energy Source ↔️ Potatoes

  Sweetness ↔️ Sugar in desserts

  Gelling ↔️ Pectins in jams
• Carbohydrates provide glucose
• What lipid in butter provides a creamy texture to cookies?

  Fats
• Fats are esters of fatty acids and glycerol.
• What do functional properties of food influence?

  Texture, flavor, appearance
• The functional properties of food refer to the physical and chemical attributes
• Emulsification is the ability to stabilize mixtures of oil and water.
• What is an example of a food that uses gelation to form a semi-solid structure?

  Jello
• Whipped cream relies on the foaming properties of cream
• What chemical reaction is responsible for the browning of grilled meat?

  Maillard reaction
• The chemical properties of food determine its nutritional value and stability.
• Match the chemical property with its description:

  pH Level ↔️ Acidity or alkalinity

  Water Activity ↔️ Unbound water for microbial growth

  Antioxidant Capacity ↔️ Neutralizes free radicals
• Dried fruits have low water activity, which prevents spoilage
• What mineral is milk high in?

  Calcium
• Each protein function contributes to the texture, stability, and flavor
• What protein in wheat flour provides structural support to bread dough?

  Gluten
• Casein in milk stabilizes oil-water mixtures through emulsification
• Glucose is the primary source of energy
• Sugars are responsible for sweetness in food
• The process of increasing the viscosity of liquids is called thickening
• Fats are chemically esters of fatty acids and glycerol
• Functional properties of food influence its quality
• Match the functional property with its description:

  Emulsification ↔️ Stabilizes oil and water mixtures

  Gelation ↔️ Forms a semi-solid structure

  Foaming ↔️ Creates and stabilizes air bubbles

  Browning ↔️ Develops color and flavor
• Moisture retention in baking is often achieved by using sugar
• Mayonnaise illustrates the functional property of emulsification
• Cornstarch is used to thicken sauces by modifying their texture
• What are functional properties of food?

  Physical and chemical attributes
• The functional property of gelation creates a semi-solid structure
• Browning in food is an example of the Maillard reaction.
• What does moisture retention during cooking prevent?

  Dryness
• Cornstarch is used to modify the texture of sauces.
• Match the functional property with its example:

  Emulsification ↔️ Mayonnaise

  Foaming ↔️ Whipped cream

  Gelation ↔️ Jello
• Chemical properties of food determine its nutritional value, flavor, stability, and reactivity.
• What does the pH level measure in food?

  Acidity or alkalinity
• Dried fruits have low water activity.
• Water activity measures the amount of bound water in food.

  False
• What structural role do proteins play in food?

  Provide rigidity and shape
• Casein in milk acts as an emulsifier to stabilize oil-water mixtures.