FOOD 2010 Chapter Notes - Chapter 2: Cereal, Orange Juice, Biological Value

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcon

Document Summary

Definition: drinkable liquid consumed for thirst quenching, health value, stimulant effect, etc. Nutrients: substances in foods and beverages that when absorbed into the body are used for specific functions like growth, maintenance and repair of tissue. Nutrient density: food/beverage is nutrient dense if it supplies a variety of protein, complex carbohydrates, vitamins, minerals without excess fat and calories. Orange juice has greater nutrient density than coca-cola. Orange juice good spectrum of carbohydrates, high in vitamin c and potassium, also source of vitamin a, calcium, while low in fat and moderate in calories. Coca cola mostly sugar with traces of minerals, moderate calories little nutrient density, mostly a source of calories. Degrees brix ( (directly proportional to amt of sucrose in solution) o brix): sucrose concentration of beverages, on a weight/weight basis. obrix = x g sucrose. *note: fruit juice beverage flavour depends on obrix/acid ratio. Sucrose inversion: sucrose comes apart in solution into component sugars glucose and fructose.