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Beverages
Chapter 28
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • 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, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • 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, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.4
Water Treatment Methods
Distillation Reverse osmosis Absolute 1 micron filtration Ozonation
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.5
Types of Bottled Water
Artesian Mineral Purified Spring Well Sparkling
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.6
Carbonated Beverages
Made with Syrup Water Carbon dioxide
Diet carbonated beverages High intensity / artificial sweeteners
Caffeine levels
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • 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, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • 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, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • 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, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • 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, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.11
Coffee Composition
Organic acids Volatile substances Bitter substances Caffeine
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • 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, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • 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, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.14
Grind and Quality
Quality Grind whole beans just before brewing
Grinds Regular Drip or medium Fine
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • 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, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.16
Brewing Methods
Drip filtration Vacuum filtration French press Percolation Steeping
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.17
Other Factors
Coffee pot Glass
Water Soft water
Temperature Avoid boiling
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.18
Tea
Tea plant - Camellia sinensis Grades – based on leaf size Processing
Black Green Oolong
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • 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, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.20
Market Forms
Instant
Herbal “teas”
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • 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, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.22
Tea Making Methods
Tea bags
Steeping of loose tea
Ice tea
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.23
Cocoa
Cocoa tree – Theobroma cacao Processing
Fermented Dried Roasted Cracked (called nibs) Ground
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.24
Processing
Chocolate Conching
Cocoa Natural processed Dutch processed
Treated with alkali Dark reddish tinge
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • 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, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.26
Chocolate Composition
Flavor and Color Volatile compounds Phenolic compounds
Theobromine
Caffeine
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • 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, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.28
Cooking with Chocolate
When melting avoid Overheating Getting water into melting chocolate
seizing of chocolate
Cocoa and Hot Chocolate