Transcript Chapter 28 - Pearson Higher Education

Beverages
Chapter 28
Consumption Trends

Carbonated beverages


Most widely consumed in U.S.
Since 1970



Bottled water increased significantly
Diet and regular soft drinks have increased
Milk has declined
Introductory Foods, 13th ed.
Bennion and Scheule
2
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Water

Surface water



74 percent of water supply in U.S.
Ground water
Regulated by EPA


Safe Water Drinking Act
Clean Water Act
Introductory Foods, 13th ed.
Bennion and Scheule
3
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Water Treatment Methods




Distillation
Reverse osmosis
Absolute 1 micron filtration
Ozonation
Introductory Foods, 13th ed.
Bennion and Scheule
4
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Types of Bottled Water






Artesian
Mineral
Purified
Spring
Well
Sparkling
Introductory Foods, 13th ed.
Bennion and Scheule
5
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Carbonated Beverages

Made with




Diet carbonated beverages


Syrup
Water
Carbon dioxide
High intensity / artificial sweeteners
Caffeine levels
Introductory Foods, 13th ed.
Bennion and Scheule
6
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Functional Beverages

Sports or isotonic beverages




Low level carbonation
Low carbohydrate levels
Electrolyte replacement
Energy drinks


High level of caffeine and sugar
Potential concerns
Introductory Foods, 13th ed.
Bennion and Scheule
7
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Noncarbonated Fruit Beverages

Contain fruit or juice


1.5 to 70 percent
Cannot be called “fruit juice” unless 70 percent or
more juice

May be high or low calorie

Often contain acidulants
Introductory Foods, 13th ed.
Bennion and Scheule
8
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Alcoholic Beverages

Wine




Beer




From juice of grapes or potentially other fruits
Fermentation
Usually 10 to 14 percent alcohol
From water, hops, and malted barley
Fermented
Usually 2 to 6 percent alcohol
Spirits


From distilling fermented liquids from grains,
vegetables, or other ingredients
80 proof = 40 percent alcohol
Introductory Foods, 13th ed.
Bennion and Scheule
9
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Coffee

Varieties



Coffea arabica
Coffea robusta
Harvest and processing



Dry, wet, semi-dry method of removing fruit,
skin, and pulp from bean
Cleaning, sorting, shipping
Roasting to develop flavor and aroma
Introductory Foods, 13th ed.
Bennion and Scheule
10
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Coffee Composition




Organic acids
Volatile substances
Bitter substances
Caffeine
Introductory Foods, 13th ed.
Bennion and Scheule
11
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Kinds of Coffee Beverages



Decaffeinated coffee
Instant coffee
Specialty coffee beverages







Espresso
Espresso machiatto
Cappuccino
Caffé latte
Café au lait
Iced coffee
Coffee substitutes
Introductory Foods, 13th ed.
Bennion and Scheule
12
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Purchasing

Forms



Ground
Whole beans
Storage




Best when freshly roasted
Deteriorates with air and moisture
Freezer preferable to refrigerator for extended storage
Ground becomes flat or stale more rapidly than whole beans
Introductory Foods, 13th ed.
Bennion and Scheule
13
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Grind and Quality

Quality


Grind whole beans just before brewing
Grinds



Regular
Drip or medium
Fine
Introductory Foods, 13th ed.
Bennion and Scheule
14
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Brewing

Water temperature



At least 185°F (85°C)
Below 203°F (95°C)
Amount

Varies with preferred brew


1 to 3 tablespoons per 8 ounces of water
1 tablespoon per 6 ounce “cup”
Introductory Foods, 13th ed.
Bennion and Scheule
15
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Brewing Methods





Drip filtration
Vacuum filtration
French press
Percolation
Steeping
Introductory Foods, 13th ed.
Bennion and Scheule
16
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Other Factors

Coffee pot


Water


Glass
Soft water
Temperature

Avoid boiling
Introductory Foods, 13th ed.
Bennion and Scheule
17
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Tea



Tea plant - Camellia sinensis
Grades – based on leaf size
Processing



Black
Green
Oolong
Introductory Foods, 13th ed.
Bennion and Scheule
18
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Tea Composition

Caffeine


Nutrition



Less than half as much as coffee
Folacin
Negative impact on iron absorption
Flavor


Polyphenols
Degradation of linolenic acid, amino acids, and carotenes
Introductory Foods, 13th ed.
Bennion and Scheule
19
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Market Forms

Instant

Herbal “teas”
Introductory Foods, 13th ed.
Bennion and Scheule
20
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Tea Making

Water quality


Temperature


Soft water
Just below boiling
Quantity of tea


1 teaspoon tea per cup
Short infusion extract minimum
Introductory Foods, 13th ed.
Bennion and Scheule
21
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Tea Making Methods

Tea bags

Steeping of loose tea

Ice tea
Introductory Foods, 13th ed.
Bennion and Scheule
22
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Cocoa


Cocoa tree – Theobroma cacao
Processing





Fermented
Dried
Roasted
Cracked (called nibs)
Ground
Introductory Foods, 13th ed.
Bennion and Scheule
23
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Processing

Chocolate


Conching
Cocoa


Natural processed
Dutch processed


Treated with alkali
Dark reddish tinge
Introductory Foods, 13th ed.
Bennion and Scheule
24
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Chocolate Composition

Fat

Bitter chocolate


Cocoa – less fat


not less than 50 percent fat
3 T. cocoa + 1 T. fat = 1 ounce chocolate
Starch


Chocolate – 8 percent starch
Cocoa – 11 percent starch
Introductory Foods, 13th ed.
Bennion and Scheule
25
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Chocolate Composition

Flavor and Color


Volatile compounds
Phenolic compounds

Theobromine

Caffeine
Introductory Foods, 13th ed.
Bennion and Scheule
26
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Bloom

Grayish white haze and granular mouthfeel

Types of bloom



Fat crystals on surface
Moisture and sugar interaction
Causes




Incorrect cooling
Warm or fluctuating storage
Addition of incompatible fats
Abrasion
Introductory Foods, 13th ed.
Bennion and Scheule
27
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.
Cooking with Chocolate

When melting avoid


Overheating
Getting water into melting chocolate


seizing of chocolate
Cocoa and Hot Chocolate
Introductory Foods, 13th ed.
Bennion and Scheule
28
© 2010 Pearson Higher Education,
Upper Saddle River, NJ 07458. • All Rights Reserved.