FND 300- Final Exam Guide - Comprehensive Notes for the exam ( 50 pages long!)

• School: Ryerson University
• Department: Nutrition and Food
• Course: FND 300
• Professor: Yvonne Yuan

Document Summary

Still changes to the product when you put it in the freezer after the best before date. Second midterm-problem solving (cid:862)(cid:449)hi(cid:272)h o(cid:374)e is the (cid:271)est i(cid:374)gredie(cid:374)t for the (cid:272)hara(cid:272)teristi(cid:272)s of (cid:455)our produ(cid:272)t(cid:863) Avocados and bananas are a low of 70s. Muscle products have less water because of protein composition and carbohydrates in some instances. Fresh fruit cho: can be sucrose, cellulose for plant cell walls, simple sugars. Something that is dehydrated, still has significant water in it. Apples have 90% water, dehydrated apples have 32% water. Dehydrated products have shelf life because of less water but still has a little bit of moisture. Water contributes to texture (crunch of celery, firmness of a carrot) and how it can change with storage. Lost moisture, means lost turgor pressure physical force of water in plants pushing outwards (giving the crispiness of the food)