Main Food Components

Lecture 1: Main Food Components

KMK33303 Food Ingredients

The CO is what you should be able to achieve by the end of this lecture and course.

The PO is what you should be able to achieve after completion of your degree.

These are the CO and PO related to Lecture 2.

These are the learning outcomes for Lecture 2.

Multiple Choice

All of the following are the main food components in food formulation except for

​​Before we go deeper into each main food components, you need to understand these important terms first.

• Functional properties (commonly use to explain techno-functional properties)

• ​Bio-functional properties

• ​Physicochemical properties

​Notes: These terms can be quite confusing. I will explain further in the next online class.

Open Ended

Compare techno-functional and bio-functional properties of food ingredients. Give an example for each of the property.

Multiple Choice

The functional properties of food ingredients are affected by their physicochemical properties. True or False? (Find the reason for your answer)

• True

• False

Multiple Choice

All of the following are the functional roles of sugar in food except for

• Provides body in drinks and semi-liquid fruits

• Delays coagulation of protein when heated

• Help in the dispersion of fat uniformly into water

• Suitable for making microcapsules that protect volatile and unstable products in food to avoid flavor, aroma and color loss.

Multiple Choice

All of the following are the functional roles of lipid in food except for

• Ability to retain water (water holding capacity)

• Contribute to aromas and flavors

• Help in the dispersion of fat uniformly into water

• Provide texture and appearance

Multiple Choice

All of the following are the functional roles of protein in food except for

• Ability to retain water (water holding capacity)

• Delays coagulation process

• Help in the dispersion of fat uniformly into water

• Act as binding and foaming agent

​Constitutional , vicinal & multilayer are classified as bound water.

Multiple Choice

Which of the following is not in the category of bound water?

• Entrapped water

• Multilayer water

• Constitutional water

• Vicinal water

Multiple Choice

"Bound water that strongly acts with specific hydrophilic sites on non-aqueous constituents to form a monolayer coverage."

The following statement refers to

• Free water

• Multilayer water

• Constitutional water

• Vicinal water

Multiple Choice

"Flow is unimpeded; properties close to dilute salt solutions."

The following statement refers to

• Free water

• Multilayer water

• Constitutional water

• Vicinal water

Open Ended

Explain the two functional roles of water in food formulation.

Open Ended

In your own word, summarize what you have learned from this lecture.