Beverages Chapter 28

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 2 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, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 3 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, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 4 Water Treatment Methods Distillation Reverse osmosis Absolute 1 micron filtration Ozonation

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 5 Types of Bottled Water Artesian Mineral Purified Spring Well Sparkling

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 6 Carbonated Beverages Made with Syrup Water Carbon dioxide Diet carbonated beverages High intensity / artificial sweeteners Caffeine levels

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 7 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, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 8 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, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 9 Alcoholic Beverages Wine From juice of grapes or potentially other fruits Fermentation Usually 10 to 14 percent alcohol Beer 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, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 10 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, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 11 Coffee Composition Organic acids Volatile substances Bitter substances Caffeine

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 12 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, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 13 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, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 14 Grind and Quality Quality Grind whole beans just before brewing Grinds Regular Drip or medium Fine

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 15 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, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 16 Brewing Methods Drip filtration Vacuum filtration French press Percolation Steeping

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 17 Other Factors Coffee pot Glass Water Soft water Temperature Avoid boiling

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 18 Tea Tea plant - Camellia sinensis Grades – based on leaf size Processing Black Green Oolong

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 19 Tea Composition Caffeine Less than half as much as coffee Nutrition Folacin Negative impact on iron absorption Flavor Polyphenols Degradation of linolenic acid, amino acids, and carotenes

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 20 Market Forms Instant Herbal “teas”

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 21 Tea Making Water quality Soft water Temperature Just below boiling Quantity of tea 1 teaspoon tea per cup Short infusion extract minimum

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 22 Tea Making Methods Tea bags Steeping of loose tea Ice tea

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 23 Cocoa Cocoa tree – Theobroma cacao Processing Fermented Dried Roasted Cracked (called nibs) Ground

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 24 Processing Chocolate Conching Cocoa Natural processed Dutch processed Treated with alkali Dark reddish tinge

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 25 Chocolate Composition Fat Bitter chocolate not less than 50 percent fat Cocoa – less fat 3 T. cocoa + 1 T. fat = 1 ounce chocolate Starch Chocolate – 8 percent starch Cocoa – 11 percent starch

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 26 Chocolate Composition Flavor and Color Volatile compounds Phenolic compounds Theobromine Caffeine

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 27 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, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 28 Cooking with Chocolate When melting avoid Overheating Getting water into melting chocolate seizing of chocolate Cocoa and Hot Chocolate