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Nutrition Application > Sweets > Flashcards

Sweets Flashcards

1
Q

________ vary in chemical structure, affecting the function in food and beverage

A

natural sweeteners

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2
Q

examples of what natural sweeteners are

A

sugars
syrups
sugar alcohols

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3
Q

sugars are _________ and are ___ kcal/g

A

sacharides
4

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4
Q

monosaccharide sugars

A

glucose
fructose
galactose

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5
Q

disaccharide sugars

A

Sucrose
maltose
lactose

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6
Q

sources of sugars include

A

sugarcane
sugar beets
maple trees
corn
milk
fruit
honey
flower nectar

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7
Q

list the sugar sweetness scale from least sweet (left or top) to more sweet (right or bottom)

A

lactose
maltose
galactose
glucose
sucrose
fructose
artificial sweeteners

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8
Q

what is the only sugar from an animal source

A

lactose (milk and dairy)

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9
Q

lactose is called ____ sugar

A

milk

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10
Q

maltose is called ____ sugar

A

malt

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11
Q

primary use of maltose is for _______

A

color and flavoring beer

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12
Q

sources of maltose

A

malted rye and barley
molasses
beer

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13
Q

glucose is also called ______

A

dextrose

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14
Q

sources of pure glucose

A

honey
agave
molasses
fruits
corn

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15
Q

blooding block of most CHO

A

glucose

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16
Q

major sugar in blood

A

glucose

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17
Q

sucrose is also called _____

A

table sugar

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18
Q

sucrose is made up of ____ and _____

A

50 fructose
50 glucose

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19
Q

forms of sucrose

A

raw
white
powdered
invert
fruit
liquid
brown

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20
Q

sources of sucrose

A

sugar cane
sugar beets

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21
Q

sweetest of the granulated sugars

A

fructose

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22
Q

fructose is also called _______

A

fruit sugar

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23
Q

main uses of fructose

A

pharmaceutics
HFCS

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24
Q

sources of fructose

A

fruit
honey

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25
Q

what is hygroscopic

A

attracts and retains moisture

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26
Q

what sugar is the most hygroscopic

A

fructose

27
Q

what are syrups

A

sugary solutions

28
Q

examples of syrups

A

corn syrup
HFCS
honey
molasses
maple syrup
invert sugar

29
Q

at is invert sugar

A

granulated sugar with water

30
Q

HFCS is derived from _______

A

corn syrup

31
Q

to make HFCS, _______ are added to _______ in order to convert some of the ________ to another simple sugar called ________.

A

enzymes
corn syrup
glucose
fructose

32
Q

uses of HFCS

A

processed foods and beverages

33
Q

advantages of HFCS

A

cheap
humectant (retains freshness)
thickener

34
Q

three types of HFCS

A

HFCS-55
HFCS-42
HFCS-90

35
Q

HFCS-55 is used in _________
HFCS-42 is used in ________

A

soft drinks
other beverages and processed foods

36
Q

HFCS vs. sucrose

A

HFCS / Sucrose

has more fructose than glucose / 50:50
Consistent prices / prices fluctuate
ready for use in liquid / must be dissolved first
easily transported / hydrolyzes in acid (flavor change)
colorless / white

37
Q

Obesity linked to increased kcal and sugar consumption, not
______ specifically

However, sugar-sweetened beverages are major source of excess
kcal contributing to obesity
______ main sweetener in processed beverages

_____ of all added sugars accounted for sugar sweetened beverages,
desserts, and sweet snacks

A

HFCS
HFCS
>1/3

38
Q

invert sugar is made by ________

A

sucrose hydrolyzed by acid or enzyme

39
Q

invert sugar is ___ fructose to ____ glucose

A

50:50

40
Q

advantages to invert sugar

A

resists crystallization
smoother mouthfeel
retains moisture
popular with confectioners and bakers

41
Q

sugar alcohols are _______ the sweetness of sucrose

A

40-100%

42
Q

sugar alcohols are resistant to ________ which means they have _____ kcal

A

digestion
low

43
Q

sugar alcohols are / are not carbohydrates ?

A

are not (they are alcohol counterparts of carbohydrates)

44
Q

how to identify sugar alcohols

A

“ol” EX: sorbitol

45
Q

to be safe, only have _______ of sugar alcohols per day.

gum stick has _____

A

10-15 g

2 g

46
Q

nonnutritive (artificial) sweeteners
- low or high calories ?
- sweeteners ?
- disadvantage ?
- popular for ?

A

low kcal
up to thousands sweeter than sucrose
may lack functions of sugars
diabetes, weight loss, preventing tooth decay

47
Q

examples of Saccharin

A

sweet ‘N low

48
Q

advantage for saccharin

A

can be used in baked goods

49
Q

examples of aspartame

A

nutrasweet
equal
equal granular

50
Q

aspartame is common in __________ but people with _____ cannot consume it.

A

diet soft drinks
PKU

51
Q

examples of Sucralose

A

splenda

52
Q

advantage to sucralose

A

stable at high temps

53
Q

example of stevia

A

truvia
pure via

54
Q

stevia sweetness ?

A

250-300 times sweeter than sucrose

55
Q

Diet Coke has _____________

Coke Zero has ____________

A

aspartame
sucralose

56
Q

sweetness?

A

determined by type of sugar

57
Q

Solubility?

A

influences mouth feel of food

58
Q

Crystallization?

A

vital in candy production

59
Q

Browning?

A

Maillard Rxn

60
Q

Caramelization?

A

results in less sweet but richer flavor

61
Q

Moisture Absorption?

A

hygroscopicity

influences moisture and texture

62
Q

texture?

A

body/bulk
moistness
structure

63
Q

Fermentation?

A

CHO food source for microorganism

Nutrition Application (15 decks)

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