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Unformatted text preview: Food Sciences Week 3 Monday, January 28, 2008 Test: Study questions, challenge sections, practice exam study guides, outside reading What is inversion? (page 26) Sucrose! In storage, sucrose in solution can be changed or inverted to its two component sugars, glucose and fructose. Sucrose is a carbohydrate that is disaceride Sucrose – (inversion): glucose and fructose Sucrose inversion promoted by:- low storage pH (or increasing the acid content)- high storage temperature inversion can be desirable – created by the action of an enzyme, invertase , or by added acidulant Protein! Both cereal and milk contain protein… it’s everywhere! Unprocessed cereal composition:- 75% carbohydrate- 10% protein- up to 2% in fat The protein has a biological value (BV) BV – amount of nitrogen derived from food protein used in to promote growth. Foods that have HIGH biological value tend to be from animal sources (meat, milk, cheese, fish, poultry, etc.) Biological value has to do with the presence of the essential amino acids...
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- Spring '08