NUTR 214 Lecture Notes - Lecture 7: Microwave Popcorn, Nitrogenous Base, Apple Crisp
15 Oct 2016
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Low fat food taste not good, flow mouthfeel, texture, consistency. Flavor, mouthfeel, texture, viscosity (honey & pudding have different viscosity), nutritive value (essential fatty acids. Some pigments are more easily absorbed with fat. Fat make gluten shorter and softer. (long gluten is harder) Plasticity: butter (sharp and harder) vs mayonnaise (more plastic) Cows (?) use non-plastic fat because they want layer. Sources of fat in the canadian diet (appendix) Compounds that are fat soluble such as: Fat solid at room temperature, animal sources. Oils liquid at room temperature, usually plant sources (ex. Food: focus on triglycerides (contribute to major fat source in food) 3 fatty acids attached to a glycerol molecule (ester linkage) Glycerol: a water soluble alcohol with 3 carbons and. 1 tsp = 5ml = 4 grams of fat = 36 kcal. Apple crisp (325ml) crisp press comes from fat, can add oats to keep crispness (1)
