Carbohydrate (Karthik) **

Question 1

Carbohydrate applications in foods

Answer 1

1) Sweeteners & Flavor enhancers

2) Thickeners & Stabilizers

3) Texture Modifiers

4) Browning Reactions

5) Fermentation Substrates

Question 2

Gelatinization: Heat causes

Answer 2

1) Water absorption by amyloplasts

2) Rupturing of the amyloplasts

3) Starch network formed

4) Hydrated network with water pockets

Question 3

Retrogradation refers to

Answer 3

a phenomenon occurring within gelatinized starch when the amylose and amylopectin molecules undergo realignment

Question 4

Dextrinization occurs when

Answer 4

Starch is broken down into dextrin by dry heat

Question 5

Pectin

Answer 5

groups of polysaccharides naturally occurring in the primary cell walls of all seed-bearing plants (middle lamella)

Question 6

Pectin various roles functioning as:

Answer 6

Emulsifier
Gelling Agent
Thickener

Question 7

Factors affecting gelatinization

Answer 7

Temperature
Water Content
Starch Type
Presence of Sugars

Question 8

Factors affecting retrogradation

Answer 8

Temperature
Time
Water content

Question 9

Factor affecting dextrinization

Answer 9

Temperature
pH
Time
Presence of enzymes

Question 10

Modified Starches

Answer 10

Starches that have been chemically, physically or enzymatically altered to change their properties for specific applications

Question 11

Dietary Fibers

Answer 11

Nondigestible polysaccharide (found in plants)

Question 12

Resistant Starch

Answer 12

composed of starch and starch-degradation products that escape digestion in the small intestine