Term
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Definition
| Hue, Chroma Or Saturation, Intensity |
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Term
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Definition
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Term
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Definition
| clarity and purity of color |
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Term
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Definition
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Term
| Appearance characteristics |
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Definition
| shiny, glossy, cloudy, translucent |
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Term
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Definition
anthocyanins
betalains
carotenoids
chlorophylls
myoglobin |
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Term
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Definition
| myoglobin reacts with nitric oxide in cure producing bright pink-red color that persits through cooking but may turn brown on storage as ferrous iron turns to ferric iron |
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Term
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Definition
| ph sinsitive flavonoids (change color with pH i.e. purple cabage) |
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Term
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Definition
| are flavonoids that are colorless, white or yellow and may also be pH sensitive (cauliflower yellow with basic pH) |
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Term
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Definition
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Term
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Definition
| red to violet (beets) betalains |
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Term
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Definition
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Term
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Definition
carotenes
lycopene
xanthophylls
oxidation of fruits and vegatables may cause loss of color. |
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Term
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Definition
Carotenoids
orange (carrots, oranges, cantelope) |
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Term
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Definition
Carotenoids
red-orange (tomatoes help vision-prevents Macular degeneration) |
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Term
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Definition
Carotenoids
yellow (leutin - peppers and squash) |
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Term
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Definition
green plan pigments
-chlorophyll a
-chlorophyll b
lipid soluble
sensitive to heat and pH |
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Term
| Natural pigments and sources |
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Definition
Annatto
turmeric
paprika
cochineal
caramel |
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Term
Natural Pigment Source
annatto |
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Definition
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Term
Natural Pigment Source
Turmeric |
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Definition
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Term
Natural Pigment Source
Paprika |
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Definition
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Term
Natural Pigment Source
Cochineal |
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Definition
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Term
Natural Pigment Source
Caramel |
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Definition
| carefully controlled heat of sugars |
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Term
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Definition
are all considered additives and highly regulated
-dyes
-lakes |
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Term
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Definition
| water soluble chemicals (lollipops) |
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Term
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Definition
| insoluble powdered precipitant (printing on M&M's or valentine candies) |
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Term
| Exempt from certification-natural colorants |
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Definition
cochineal
caramel
annatto
paprika
grape skin extract |
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
| 600 times sweeter than sucrose-has clorine in place of 3 OH-no effect on insulin |
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Term
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Definition
| about 1/2 as sweet as sucrose-does not react with amino acids-ties up water. |
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Term
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Definition
| 30 times sweeter than sucrose |
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Term
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Definition
| ____ flavor in foods is often from acids |
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Term
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Definition
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Term
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Definition
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Term
sour flavor
tart milk or sauerkraut |
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
| savory, meaty, delicious, soy sauce, Monosodium glutamate (MSG) |
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Term
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Definition
sensation of spicy or chemical heat generated by chemicals i.e. capsaisin in jalapenos
measured by scoville heat units |
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Term
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Definition
| is an example of enzyme produced flavors |
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Term
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Definition
| may be from bacteria, molds or yeasts |
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Term
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Definition
| centrifuged to remove cell walls and concentrate flavors i.ei. flavor enhancers |
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Term
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Definition
| off flavor due to external contamination |
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Term
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Definition
| dont have true flavor but intensify flavor perception |
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Term
| hydrolyzed vegetable proteins |
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Definition
| often used as meat substitutes |
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Term
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Definition
| studies the flow of matter (viscosity) in response to force |
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Term
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Definition
| casein proteins in solid milk products exist micelles and in several fractions all having different textures (one reason why cheeses and yogurts have different textures) |
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Term
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Definition
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Term
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Definition
fat subtitutes
fat mimetics |
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Term
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Definition
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Term
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Definition
| imitate some properties of fat |
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Term
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Definition
| compete with protein and starch for water |
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Term
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Definition
| affect meat texture and juiciness |
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Term
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Definition
| polypeptide monomer chain of amino acids |
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Term
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Definition
| is a tripple helix of tropocollagen |
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Term
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Definition
| breaks down as fruit ripens creating more softness |
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Term
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Definition
| precipitating casein out of fluid milk by manipulating pH with acid and/or with enzymes makes a curd |
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