Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FN3342 - Advanced Food Science > Carbohydrates > Flashcards

Carbohydrates Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards Biology 101 flashcards
1
Q

__________ is the most common hexose found in foods and the major sugar in the blood

A

Glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

A derivative of __________, galacturonic acid, is a component of pectin, which is very important in the ripening of fruits and the gelling of jams

A

Galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

TRUE or FALSE?

Saccharide nomenclature uses D or L to describe the chemical spatial arrangement of certain saccharides

A

TRUE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

__________ also called fruit sugar and levulose, if found primary in fruits and honey

A

Fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Sucrose is commonly known as __________ sugar, and consists of one glucose molecule and one fructose molecule linked together

A

Table

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

A glucose molecule bound to a galactose molecule forms __________, one of the few saccharides derived from an animal source

A

Lactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

The majority of starchy foods in their natural state usually contain a mixture of about 70-85% amylopectin and 15-30% __________

A

Amylose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

In foods, heat, enzymes and __________ are used to break starches down into smaller fragments called dextrins

A

Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Why do starches from different plant sources differ in their ability to gel?

A

Because of the differences in concentration of amylose and amylopectin in various plant sources

  • Corn starch: high amylose (forms gel)
  • Potato starch: high amylopectin (no/poor gel)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Pectic substances are found between and within the cell walls of fruits and vegetables include protopectin, pectin and __________

A

Pectic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

TRUE or False?
Gums are used in many frozen products because they control crystal growth, yield optimal texture, and make the food more stable in the freezing and thawing process

A

TRUE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Starches that have been changed structurally by chemical or mechanical means are called __________ starches

A

Modified

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are the effects of salt and sugar on starch gelatinization?

A

They compete for water and interfere with the gelling ability of the starch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

How are retrogradation and syneresis related?

A

Syneresis is the term used for water leaking from the gel and is the result of retrogradation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

List the following sugars in order of decreasing sweetness. (1 = sweetest, 5 = least sweet)

Glucose, Maltose, Lactose , Fructose, Sucrose

A

1) Fructose
2) Sucrose
3) Glucose
4) Maltose
5) Lactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q 
What are the effects (increase or decrease) of sugars on: 
Water activity 
Microorganisms 
Chemical reactions 
Stability
A

Water activity: DECREASES
Microorganisms: DECREASE
Chemical reactions: DECREASE
Stability: INCREASES

17
Q

What are the by-products of sugar fermentation in the following cases?
Bread-making
Pickles/sausages
Wine/Beer

A

Bread-making: CO2
Pickles/sausage: Acid
Wine/Beer: Alcohol

18
Q

Direct heating of sugar is called __________

A

Caramelization

19
Q

What type of reaction cause colour change in the following foods? Potato chips, bread crust, roasted meat, roasted nuts

A

Maillard Browning

20
Q

Define sugar crystallization

A

Process of evaporating excess water from a sugar solution by heating and formation of sugar crystals upon cooling

21
Q

Define hygroscopic

A

Ability to absorb water

22
Q

Modified starches are widely used in the food industry. Give 2 examples of products where the use of modified starches contributes to desired characteristics

A

1) Pre-gelatinization of starch in INSTANT PUDDING (only requires addition of cold water)
2) SAUCES IN FROZEN MEALS (addition of phosphate linkages in modified starch increase freeze stability)

23
Q

Reactions involving carbohydrates include

A

Caramelization, Maillard browning, Gelatinization, Hydrolysis

24
Q

The __________ and __________ fractions of starch provide the necessary substrates for enzymes to specifically hydrolyze alpha 1-4 or alpha 1-6 linkages between glucose units to release smaller maltose or dextrins

A

Amylose; amylopectin

25
Q

If you hold an unsalted cracker in your mouth for several minutes, you may notice a slight __________ taste as your saliva breaks down __________ from the cracker

A

Sweet; starch

26
Q

Starch molecules are not very soluble in __________ water. As temperature increases, starch molecules vibrate more, break intermolecular bonds, and increase _________ bonding to water

A

Cold; hydrogen

27
Q

Upon cooling of the starch solution and subsequent storage, starch gels are formed, whereby polysaccharide molecules tend to associate with one another due to __________ bonding

A

Hydrogen

28
Q

Although water control reactions and physical behaviour in foods, it is not the total amount of water that is important, but rather, the __________

A

Water activity

29
Q

__________ are long-chain polysaccharides primarily found in the spaces between the cells of fruits and vegetables

A

Pectin

30
Q

Direct heating of sugars will result in a reaction called __________

A

Caramelization

31
Q

Name 2 plant gums and 2 seaweed polysaccharides

A

1) PLANT GUMS: Guar Gum and Locust Bean Gum

2) SEAWEED GUMS: Alginate and Carrageenan

32
Q

Important properties of starches in foods include

A

1) Poorly soluble in cold water
2) High water holding capacity (important to increase viscosity)
3) Digestible
4) Not sweet

FN3342 - Advanced Food Science (9 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions