Food Science & Technology Flashcards

Which type of starch granule gelatinizes at the lowest temperature range?

Answer: Potato starch

Potato starch gelatinizes at approximately 56–69°C, lower than most other common starches.

The Maillard reaction requires which two compound classes to initiate?

Answer: Reducing sugars and amino acids

The Maillard reaction is a non-enzymatic browning between reducing sugars and free amino groups of amino acids or proteins.

Water activity (aw) of 0.85 is generally associated with which type of food spoilage risk?

Answer: Yeast and mold growth

At aw 0.85, most bacteria are inhibited but xerophilic yeasts and molds can still grow.

Which emulsifier is derived from soy or sunflower and is widely used in chocolate manufacturing?

Answer: Lecithin

Lecithin is a phospholipid-rich emulsifier extracted from soy or sunflower that reduces viscosity in chocolate.

High-pressure processing (HPP) is most effective at inactivating which category of pathogens?

Answer: Vegetative bacteria and yeasts

HPP effectively inactivates vegetative bacteria, yeasts, and molds but does not reliably destroy bacterial spores.

In the context of food texture, syneresis refers to which phenomenon?

Answer: Liquid separation from a gel network

Syneresis is the expulsion of liquid from a gel matrix as the polymer network contracts or reorganizes.

Which preservation method relies on lowering pH to inhibit microbial growth through organic acid production?

Answer: Lacto-fermentation

Lacto-fermentation uses lactic acid bacteria to produce lactic acid, dropping pH below 4.6 to inhibit pathogens.