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BASIC FOODS 1 & 2 > sugary > Flashcards

sugary Flashcards

1
Q

sweet, crystalline organic compounds classified as carbohydrates

provide 4kcal per gram

A

Sugar

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2
Q

carbohydrate molecules that cannot be broken down to simpler carbohydrates by hydrolysis

Examples:
Glucose (or grape sugar)
Fructose (or fruit sugar/levulose)
Galactose

A

Monosaccharides

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3
Q
  • Found in fruits and plant saps
  • Hydrolyzed from maltose, lactose or sucrose
A

Glucose (Grape Sugar, Physiologic Sugar)

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4
Q
  • Found in fruits, honey or plant saps.
  • Present in sugar mixtures like molasses and invert sugar
  • Hydrolyzed form of sucrose and inulin
  • Sweetest of natural sugars
A

Fructose (Levulose, Fruit Sugar)

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5
Q

Does not occur in free nature but is hydrolyzable from lactose or milk sugar

A

Galactose

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6
Q

sugars composed of two monosaccharide units.
Upon hydrolysis they yield two molecules of monosaccharides.

examples:
Sucrose = glucose + fructose
Maltose = glucose + glucose
Lactose = glucose + galactose

A

Disaccharides

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7
Q

Found in many fruits and vegetables
* Hydrolyzed into one molecule of glucose and fructose
* Commercially prepared as sugar cane or sugar beets

A

Sucrose (Table Sugar, Cane Sugar, Beet Sugar)

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8
Q
  • Primarily found in dairy products
  • See lactose intolerance (Page 219)
A

Lactose (Milk Sugar)

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9
Q
  • Hydrolyzes 2 molecules of glucose
  • Found in cereals and starches
A

Maltose (Malt Sugar)

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10
Q

Classification According to Chemical Form

A

Monosaccharides and Disaccharides

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11
Q
A
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11
Q

– sugary solutions varying
in viscosity, carbohydrate
concentration, and flavor

A

Syrup

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12
Q

made by
boiling the sugar cane sap to
a concentrated solution

A

Cane Syrup

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13
Q

the residue
that remains after sucrose
crystals have been removed
from the concentrated juice
of sugar cane or bee

A

Molasses

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14
Q

the liquor that remain after
crystallization of sucrose
during the refining process

A

Refiner’s Syrup

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15
Q

made from sorghum, a cane plant
that grows easily in
temperate climates

A

Sorghum Syrup

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16
Q

made by evaporating sap of sugar maple tree to a concentration
containing no more than 35%
water

A

Maple Syrup

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17
Q

a viscous liquid containing maltose,
dextrin, dextrose and other
polysaccharides; can control
crystallization in candy making
and has moisture– containing
properties; prepared by partial
hydrolysis of starch with acid

A

Corn Syrup

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18
Q

differs from the
conventional corn syrup because
it contains fructose and levulose in
a high range of 42–90%.

A

High Fructose-Corn Syrup
(HFCS)

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19
Q

comes from nectars of
flowers that is collected, modified
and concentrated by the
honeybees; locally known as
“pulut pukyutan”

A

Honey

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20
Q

– an equal mixture of glucose and
fructose, created by
hydrolyzing sucrose; it resist
crystallization and yields a
smooth melt–in–the–mouth
texture

A

Invert Sugar

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21
Q

sugars differ in their ability to sweeten bland foods or
minimize sour tastes

A

Sweetness

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22
Q

sugar’s ability to dissolve in water

– rise in temperature increases solubility of sugar

A

Solubility

23
Q

– important in candy making
– crystal formation determines the
finished product’s quality

A

Crystallization

24
Q

– involve sugar and protein due to
Maillard reaction

A

Browning Reactions

25
Q

results when sugar is heated

A

Caramelization

26
Q

– sugars can attract and retain
moisture
*fructose absorbs the most
moisture

A

Hygroscopicity

27
Q

– the texture of many processed food relies on sweeteners
*without sugar, soft drinks feel flat in the mouth

A

Texture

28
Q

carbohydrates ferment (ex.
manufacture of beers, wines, cheeses, yoghurts, and certain breads)

A

Fermentation

29
Q

high concentrations of sugar act as preservative by
preventing the growth of microorganisms; increase the
osmotic pressure by dehydrating the bacteria or yeast cells

A

Preservation

30
Q

most common form of table sugar
Ex. dextrose and table sugar

A

. Crystalline (or
granulated sugar)

31
Q

coarsely granulated for
decorative purposes

A

Sanding Sugar

32
Q

specially screened, uniformly
fine–grained sugar for rapid
solution

A

Superfine Sugar

33
Q

machine–ground from
granulated sucrose; small
quantities of cornstarch are
added to prevent caking

A

Powdered (or
confectioner’s sugar)

34
Q

prepared by pressing wet sugar
crystals into a loaf form,
hardened and then cut into
cubes or tablets

A

Lump Sugar

35
Q

partially purified product of crystals
varying from very light to very
dark brown

A

Brown Sugar

36
Q

unrefined product separated from
molasses; crystals are dark, coarse
and sticky because they contain
some molasses

A

Raw Brown Sugar (or
moscovado sugar)

37
Q

– a crude form of sugar;
sugar cane extract is evaporated
into a brown syrup concentrate
and molded in polished,
small–halved coconut shells

A

Panutsa

38
Q

sucrose crystal which is
one step short of the
complete refining process

A

Washed Sugar

38
Q

color of Carotenoids

A

Yellow
orange
orange red

39
Q

*provides sweetness to food
*has the function of altering other basic tastes (reduces
the sharp tartness or acidity of a food and it tones down
saltiness)

A

Sweetening Agent

40
Q

sugar in confections like candies and icings acts as the
the structural foundation of the product

A

Main Ingredient

41
Q

in highly sugared products (candied fruits, jams, jellies); has a
dehydrating effect on spoilage of microorganisms

*binds with water resulting in a reduced availability of the water
for microbial activity

A

Preserving Agent

42
Q

brown sugar, molasses, maple syrup, caramelized sugar, and
honey provide distinct color and subtle flavor to food

*caramelized sugar provides a golden brown color and flavo

A

Colorant and Flavoring Agent

43
Q

due to crystallization, aeration, foaming, and its viscosity
and hygroscopicity (fudges, marshmallows, taffy, frozen
desserts, sponge cakes, and icings)

A

Texture Modifier

44
Q

in batters and doughs, sugar in increasing amounts prevents gluten development resulting a tender, moist product

A

Peptizing Agent

45
Q

in jellies, cakes, and cookies, sugar is part of the framework and
volume of the product

A

Volume and Structure Improver

46
Q

because of its hygroscopic ability, products with added sugar,
especially fructose and invert sugar, keep food moist and soft

A

Humectant

47
Q

delays gel formation and results in a more tender product

A

Tenderizing Effect

48
Q

non–nutritive substances providing
minimal to zero calories

A

Alternative Sweeteners

49
Q

Sweeteners Approved by US FDA:

A

Saccharin
Aspartame
Acesulfame–K
Sucralose
Neotame

50
Q

500x sweeter than sucrose with a bitter aftertaste
*Ex. Sweet–n–Low

A

Saccharin

51
Q

*180x sweeter than sucrose; a synthetic combination of two
amino acids (aspartic acid and phenylalanine)
*it is metabolized to phenylalanine and should not be
consumed by individuals with phenylketonuria or PKU
*Ex. Nutra Sweet, Spoonful, Equal

A

Aspartame

52
Q

130x sweeter than sucrose with a bitter aftertaste
*Ex. Sunette, Sweet One

A

Acesulfame–K

53
Q

a modified form of sucrose but 600x sweeter
*Splenda

A

Sucralose

54
Q

8 000x sweeter than sugar and has no calories
*made from amino acids (aspartic acid and phenylalanine) but not
metabolized to phenylalanine

A

Neotame

BASIC FOODS 1 & 2 (23 decks)

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