[NU FS100] - Final Exam Guide - Ultimate 118 pages long Study Guide!

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS100
• Professor: Wendy Wismer

Document Summary

Triglycerides(most common form in foods), fatty acids, phospholipids. Oils are plant based (canola, olive, etc) Add caloric density(9kcal/g, very energy dense) feel fuller, satisfy you for longer. Carry flavor and soluble vitamins- species specific flavor comes from fat in meat products. Texture and mouthfeel smooth, rich (homo milk vs. skim milk) challenge in creating for a fat free yogurt. Fat tends to melt when cooking(flavors for meat) Flakiness and tenderness eg. a pie (cid:272)rust, (cid:272)ookies. As (cid:455)ou add (cid:373)ore fat, (cid:272)oa(cid:454)(cid:859)s glute(cid:374) parti(cid:272)les, water can(cid:859)t access the gluten molecules. Prevents gluten development which forms structure in bakes goods. Crust tends to crumble because the gluten strands are not very long. In gluten free projects, gum or eggs are usually added to take the place of gluten. Heat transfer medium when you deep fry something, fat is the cooking medium. Quicker cook and much nicer texture and flavors. Peanut oil popular for fondues, very fast cooking even compared to canola oil.