Role of CHO

Question 1

functional properties of carbohydrates

Answer 1

thickening and gelling
emulsification and stabilisation

Question 2

define how carbs work for thickening and gelling

Answer 2

pectin and agar absorb water and forms gels

Question 3

what effect does thickening and gelling have on food?

Answer 3

provides texture, stability and mouthfeel

Question 4

define how carbs work for emulsification and stabilisation

Answer 4

act as emulsifiers helping to stabilise oil in water emulsions

Question 5

what effect do emulsification and stabilisation have on foods?

Answer 5

improves consistency and shelf life

Question 6

which sensory factors do carbs contribute to?

Answer 6

sweetness, browning and flavour

Question 7

which sensory factors do carbs contribute to?

Answer 7

sweetness, browning and flavour

Question 8

which sensory factors do carbs contribute to?

Answer 8

sweetness, browning and flavour

Question 9

nutritional aspects of carbs

Answer 9

primary energy source
dietary fibre
glycemic repsonse

Question 10

how is energy used in the body from carbohydrates?

Answer 10

it is broken down to glucose and used by cells for metabolic proceses

Question 11

which carbs provide dietary fibre in the body?

Answer 11

cellulose
hemicellulose
pectin

Question 12

explain the imapcts on glycemic repsonse from carbohydrates

Answer 12

carbs high in GI can be rapdily digested
carbs low in GI are digested slower