FOODS AND FOODSERVICE SYSTEMS | NOTES: BASIC FOODS

BASIC FOODS

Foods
o Products derived from plants or
animals that can be taken into
the body to yield energy and
nutrients for maintenance of life
and growth and repair of tissues
o It taken into the body that serves
to nourish, build, and repair
tissues
o Supply energy or regulate body
processes
o It is valued for its palatability and
satiety effects as well as for the Food Science
varied meanings attached it o Study of the physical, chemical,
(emotional, social. Religious, microbiology, and sensory
cultural, etc.) by different aspects of food and then
individuals, groups, or races. transformations that food
o Sources or nutrients undergoes as reflected by
(macronutrient and changes in characteristics and
micronutrient) that are properties from the time food is
responsible for the physiological produced to the time it is
roles ultimately consumed
o It contains fats, carbohydrate,
proteins, vitamins, and minerals Food Quality
for good health o A collective term for all the
attributes or characteristics of a
Natural food vs Organic food food which determine whether it
Natural food is acceptable or not
A food product made without
chemical or artificial additives Food Additive
o A substance added intentionally
or unintentionally to food that
becomes part of the food and
affects its character

Functional Food
o Food or beverage that imparts a
physiological benefit that
enhances overall health, helps
prevent or treat a disease or
condition, or improves
physical/mental performances
o Food that may provide health-
Organic food
promoting qualities beyond just
Plant or animal food produced
the nutrients it provides
without using growth
hormones, antibiotics, or
Nutraceutical
petroleum-based or sewage
Sometimes used to describe
sludge-based fertilizes.
not only functional foods, but

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 FOODS AND FOODSERVICE SYSTEMS | NOTES: BASIC FOODS

also supplements and Cabbage 92

medicinal herbs Orange 87
Milk 87
Phytochemicals Banana 75
Chemical compounds in plants Chicken 70
that are important to promote Beef 65
healthful reactions in the body Cheese 37
but are not classified as Honey 20
nutrients required for life and Butter 16
growth Rice 12
Peanuts, roasted 3
Designer food
Milk, powder 3
Manufactured food that has
Shortening 0
been created to meet
consumer demand for a food
FORMS OF WATER IN FOOD
that may be effective in
A. True Water
promoting health and avoiding
• Largest amount of water
or minimizing the risk of certain
present in foods
physical problems
• Easily separated from the
food through squeezing,
Genetically Modified Organism (GMO)
pressing, or cutting
o Plant or animal food developed
Example:
by genetic manipulation to alter
Free water in fruits.
nutrient levels or other
characteristics
o Also designated as GM

THE CHEMICAL STRUCTURE OF

FOOD

A. WATER
o Simplest of all nutrients but the most
important
o Needed by the human body to
maintain its life functions B. Bound Water
o It is provided by foods and • Incorporated in the chemical
beverages structure of other nutrients
such as CHO, FAT, and CHON
Food and its Water Content • Not easily removed and
• Fruits and vegetables – highest
resistant to freezing or drying
content ranging from 70% to 90% • Not readily available to act
• Vegetable oils and dried foods
as a medium to dissolve salts,
(grains & beans) – least water acids, or sugars
content Example:
Bound water in bread
Water content of certain food
Food % Water Water Activity (Aw)
Cucumber 96 • Ratio of the vapor pressure of
Tomato 95 water in a food (p) at a
Lettuce 95 specified temperature to the
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FOODS AND FOODSERVICE SYSTEMS | NOTES: BASIC FOODS

vapor pressure of pure water • Boiling hard water will cause

(Po) at the same temperature precipitation of these salts
• Aw in all foods is always below leaving a powdery, metallic
a value of 1.0 precipitate which may
influence the quality of
Approximate Aw range favorable to products such as tea, coffee,
M.O and impede the softening of
Aw range of Type of M.O dried legumes
food • Soap is not so effective
0.85 – 1.0 Bacteria Example:
0.87 – 0.91; 0.60 Yeasts Sea water, river water, tap
– 0.65 water
0.80 – 0.87; 0.60 Molds
B. SOFT WATER
– 0.75
• Water treated with lime or ion
exchange resins (complex
Structure of Water sodium salts) to remove the
• Composed of one oxygen metallic actions
atom and two hydrogen • Contains very few elements
atoms by hydrogen bonding • Soap is easily effective
Example:
Rain water, distilled water

Functions of water:
o Acts as a universal solvent:
medium for many biological
reactions in living organisms
o Acts as a transfer medium for
heat (with a high specific
heat, water buffers changes
in temp.): more energy is
Hydrogen Boding gives water the needed to increase the temp
ff properties of 1 quart of water than 1
High melting point quart of fat
High boiling point o Enables many chemical
High specific heat: large reactions that are important
amounts of heat can in foods
absorb or released with
small changes in temp. Chemical reactions include:
High latent heat of fusion 1. Ionization
High heat of vaporization • When particles dissolve in
water, a molecular or ionic
• Can dissociate into hydrogen solution results
and hydroxyl ions (H2o = H+ + Example of molecular solution:
OH-) dissolving a flavored sugar
mixture in water to have a
Types of water in food preparation beverages
A. HARD WATER Ionic solution: ionization of solute
• Water containing salts of molecules into electrically
calcium and magnesium charged ions

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FOODS AND FOODSERVICE SYSTEMS | NOTES: BASIC FOODS

Orelectrolytes: dissolving salt in (2) To serve as structural framework

water ionized into ions of Na+ and in plant
chloride (Cl-) o Role in animals:
(1) Used as storage for energy and
2. Changes in pH are found in milk, blood, and
• Acids – substances that tissue pf animals
donate hydrogen (H+) o Muscle of animals contain CHO in
ions the form of glycogen1 which is
• Bases – substances that converted to lactic acid during
donate hydroxyl (OH-) slaughter
ions o Other kinds of carbohydrates affect
pH <7 is acidic; pH >7 alkaline the kind of bacteria that will
or basic; pH = 7 is neutral predominant in the intestine which is
why it is now call prebiotic
3. Salt formation
• As a universal solvent, SOURCES
water can form salts due Grains
to the combination of a Rice
Na+ and Cl- Wheat
Rye
4. Hydrolysis Barley
• Use of water molecules to Corn
break chemical bond)
Example: Legumes
Breakdown of cornstarch Beans
to give corn syrup Peas
Lentils
5. Release of carbon dioxide
Example: Fruits2
In baked products, carbon
dioxide is released when Vegetables2
baking powder combines Carrots
with water causing baked Potatoes
products to rise Beets
1Glycogen is sometimes called animal
starch that found in the liver and muscles.
2CHO occur in fruits and vegetables as
B. CARBOHYDRATES
storage reserves in seeds, roots, and tubers.
o Most abundant food in the world
and the economical source of
Structure of Carbohydrates
energy
• Composed of carbon, hydrogen,
o Body needs CHO to use fat
and oxygen in the proportion of
efficiently
two hydrogen to one oxygen
o Found primarily in green plants
• Carbon, hydrogen, and oxygen
where they are synthesized through
atoms are arranged in a basic
the process of photosynthesis
unit called saccharide.
o Made up of sugar molecules with or
without other kinds of molecules
Classification
attached
1. Monosaccharides (one
o Two roles (in plants):
saccharide); “ose” means “sugar”
(1) To store energy (in plants and
Triose (3 carbons)
animals)

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FOODS AND FOODSERVICE SYSTEMS | NOTES: BASIC FOODS

Tetrose (4 carbons)
Pentose (5 carbons) – ribose, Maltose
arabinose Malt sugar
Used in the production
Ribose of beer, breakfast
Component of nucleosides cereals, & in some infant
that are part of the genetic formulas
materials DNA & RNA and the A product of starch
energy-yielding ATP breakdown
A part of riboflavin Formed during digestion
when it is hydrolyzed by
Arabinose maltase to two glucose
Contributes to the structure of units
vegetable gums and fiber 2 glucoses

Hexose (6 carbons) – glucose, 3. Oligosaccharides (thee to ten

fructose, and galactose monosaccharides linked together);
found in dried beans
Glucose
Most common hexose in foods Raffinose
Present in its free form in fruits, Made up of three
honey, and corn syrup monosaccharides

Fructose Stachyose
Also called fruit sugar or Made up of four
levulose monosaccharides
Found in fruits and honey Not well digested since
The sweetest of all sugars man does not have the
enzyme to break them
Galactose down
A part of lactose, the sugar in - They are breakdown
milk by intestinal bacteria
Its derivative (galacturonic producing gas as a
acid) is a component of by-product
pectin, a compound Used in the food industry
important in the ripening of for bulking agents in
fruits and in the gelling of jams low-calorie diet foods
such as confections,
beverages, and yogurt
2. Disaccharides (two Not cariogenic or
monosaccharides that linked cavity-producing
together)
4. Polysaccharides (many
Sucrose monosaccharides that linked
Table sugar together in long chains)
Glucose + Fructose • Include dextrin, dextran,
starch3, glycogen, and fiber
Lactose
Milk sugar (5% of milk is 2 major groups of
lactose) polysaccharides:
Glucose + Galactose 1. Amylose

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FOODS AND FOODSERVICE SYSTEMS | NOTES: BASIC FOODS

▪ A straight-chain o A polysaccharide that

4Lignin is a non- structure of repeating cannot be digested by
CHO made up glucose molecules humans due to the
of long chains of joined with a absence of enzymes
phenolic
glycosidic bond needed to break
alcohol;
(alpha-1,4) capable down the beta
responsible for
the tough, of being digested by linkages in cellulose,
stringy texture of human enzymes pectin, hemicellulose,
mature plants 2. Amylopectin and lignin4.
since it is ▪ A highly branched o It is responsible for
concentrated in structure of glucose removing some toxic
plant cell walls molecules joined with substances in the
a glycosidic bond body and helps
(alpha-1,6) maintain healthy gut,
thus playing a
Starchy foods contain a mixture significant role in
of about 75% amylopectin & preventing colon
25% amylase. Heat, enzymes, cancer
and acids can breakdown
starches into smaller, sweeter Soluble vs insoluble fiber
segments called dextrin. SOLUBLE FIBERS
o It can lower high
DEXTRIN blood cholesterol
Composed entirely of levels and reduce high
glucose units linked blood glucose
together and
distinguishable from INSOLUBLE FIBERS
starch by a shorter o It absorbs water, thus
chain length increasing the softness
and bulk of the stool to
DEXTRAN prevent constipation
Complex CHO in
bacteria and yeasts Food high in SOLUBLE FIBER
Dried beans
GLYCOGEN Peas
Animal starch found Lentils
and stored in the liver Oats
and muscles Rice bran
Composed of highly Barley
branched glucose Oranges
molecules hydrolyzed
by enzymes to release Food high in INSOLUBLE FIBER
the glucose Whole wheat (wheat
3Starch
bran)
is the chief food reserve of
Rye products
plants and is converted as required
by the plant into sugar.
Types of fiber
3. Undigestible/Indigestible A. Cellulose
polysaccharides (fiber) o It makes up the plant
cell wall
Fiber

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FOODS AND FOODSERVICE SYSTEMS | NOTES: BASIC FOODS

o The bonds between o The building block

glucose molecules is composed of
cannot be digested galacturonic acid,
by human enzymes a derivative of
but digested by galactose
herbivores
o Does not provide D. Vegetable gums
calories and passes o Belong to a group
through the digestive of polysaccharides
tract called
o Responsible for the hydrocolloids
rigid structure of o Derived from 3
vegetables as well as sources:
the crispiness of salad a. Plant gums
greens ▫ Gum Arabic
o Most abundant ▫ Gum karaya
organic chemical in ▫ Gum
this planet tragacanth
b. Seeds
B. Hemicellulose ▫ Locust
o Composed of a bean
mixture of gum
monosaccharides ▫ Guar
(xylose, mannose, gum
& galactose) c. Seaweed
which make up the ▫ Agar
backbone and the ▫ Alginates
common side ▫ Carrage
chains are made enan
up of arabinose, o Complex CHO
glucuronic acid, usually containing
and galactose galactose and at
least one other
C. Pectin substances sugar or sugar
o Include derivative, but
protopectin, excluding glucose
pectin, and pectic o Gums impart
acid body, texture, and
o Form the mouthfeel to foods
cementing agents • They prevent
of fruits and dispersed
vegetables ingredients
o Pectin in ripe fruit is from
responsible for gel separating
formation in jams due to their
o Pectin makes “water-loving”
possible the nature
preparation of
jams, jellies, and Uses of gums:
marmalades. 1. As stabilizers in the
production of low-

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calorie salad o Ability to attract and hold

dressings, water
confections, ice o Useful in maintaining the
cream, puddings, freshness of some baked
and whipped products, however can be
cream a source of problem if the
2. In frozen products: relative humidity is high
- Control of o An elevation of
crystal growth temperature increases the
- Yield optimum absorption of moisture
texture from the atmosphere
- Make the food
more stable in 2. SOLUBILITY
the freezing o The amount of sugar that
and thawing will go into solution in
process water varies with the type
3. Agar gum: of sugar and also with the
- For quick-drying temperature of the water
frosting
- To reduce Solubility of selected sugars at
dripping or 50oC (122oF)
cracking in Sugar Grams of sugar
glazed dissolve in 100
doughnuts mL water
Fructose 86.9
Inulin Sucrose 72.2
o A soluble fiber Glucose 65.0
composed of Maltose 58.3
repeating units of Lactose 29.8
fructose with
glucose as end
molecule C. LIPIDS OR FATS
o Found in o Fats have a greasy feel
asparagus, o Fats are solid at room temperature
artichoke, and (composed of saturated fats) while
garlic oils are liquid (composed of
o Used in the food unsaturated fats)
industry to give a o Lipids do not dissolve in water but
creamy texture to dissolve in organic solvents
frozen dairy (benzene, chloroform, ether,
products (no-fat acetone)
or no-sugar ice o Fats are from animal sources while
cream) oils are from plants (except for
• It improves the coconut and palm oils which are
texture of solid at room temp; fish oils are liquid
margarine at room temp)
spreads
SOURCES
Physical properties of sugar
Animal foods high in fat
1. HYGROSCOPICITY
Meat
Poultry
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 FOODS AND FOODSERVICE SYSTEMS | NOTES: BASIC FOODS

Dairy products

Plant foods high in fat

Nuts
Seeds
Avocado
Olives
Coconut

Invisible fats
Marbling in meat

Visible fats
White striation in bacon
Vegetable oils
Butter
Margarine
Shortening
Lards
Tallow

Structure of Lipids
o Composed of carbon, hydrogen,
and oxygen atoms
o The nature and behavior of fat
depend on the kind of fatty acids in
the glyceride base

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