CFS Food Chemistry & Biochemistry Flashcards
6 cards from real CFS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CFS Food Chemistry & Biochemistry flashcards as text
Which functional property of proteins is defined as the ability to form a stable network that traps water and fat during heating?
Answer: Gelation
Gelation is the protein functional property in which denatured proteins form a three-dimensional network that immobilizes water and fat, critical in products like meat patties and tofu.
In food systems, what does the term 'buffer capacity' refer to?
Answer: The ability of a solution to resist changes in pH when acid or base is added
Buffer capacity is the ability of a food system to resist pH changes upon addition of acids or bases, important for maintaining consistent flavor, texture, and microbial safety.
Trans fatty acids in food arise primarily from which industrial process?
Answer: Partial hydrogenation of unsaturated vegetable oils
Partial hydrogenation converts cis double bonds in unsaturated vegetable oils to trans configuration, creating trans fatty acids associated with adverse cardiovascular health effects.
Which analytical method measures the total titratable acidity (TTA) in a food product?
Answer: Potentiometric titration with NaOH to pH 8.1–8.3
Titratable acidity is determined by neutralizing all acid in a sample with standardized NaOH solution to a phenolphthalein endpoint (pH ~8.1–8.3) and calculating based on volume used.
What role does lecithin play when used as a food additive in chocolate manufacturing?
Answer: Emulsifier to reduce viscosity and improve flow
Lecithin acts as an emulsifier in chocolate, reducing viscosity and improving the flow of the molten mass, which allows manufacturers to use less cocoa butter.
The Folin-Ciocalteu method is commonly used in food analysis to quantify which group of compounds?
Answer: Total phenolic content
The Folin-Ciocalteu reagent reacts with phenolic hydroxyl groups to produce a blue color measured spectrophotometrically, providing an estimate of total phenolic content — an indicator of antioxidant capacity.