Brainscape's Knowledge GenomeTM

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


See full index

FDSC200 > Week3-Course1 > Flashcards

Week3-Course1 Flashcards

1
Q

In 2016, ……. Increased in the world after a steady period of decline. It now affects 815 million people.

A

world hunger

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

In the developed countries, … of adults are obese.

A

28%

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

What are monosaccharides?

A

the fundamental units from which other carbohydrates are built up.

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

What is the active form of the carbohydrates?

A

Open chain form.

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

When changing from cyclic to open chain format, one of the ____ groups becomes a ___ group

A

hydroxyl

carbonyl (either aldehyde (glucose and galactose) or ketone :fructose)

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

Complete : _____ (FOS) and ___ (GOS) are _____

A

fructo-oligosaccharides
galacto-oligossacharides
pre-biotics

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

What is the most common polysaccharide in food?

A

starch

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

What is starch made off?

A

polymers of α-D-glucose

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

What are the two polymeric form of starch?

A
  1. Amylose

2. Amylopectin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What type of bond link the glucoses to form the amylose

A

α-D-glycosidic link

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

T or F : amylose has less glucose units than amylopectin

A

T, amylopectine is commonly 1000 units while amylose has 250-300 units

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

Where are the branch points of amylopectine?

A

every 15-25 units

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

What is the functional role of starch in food system?

A

thickening and texture modification (ONLY IF GELATINIZATION CAN OCCUR)

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

What is required in order to have gelatinization?

A

Heat and water

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

___ is the process by witch granules are disrupted due to the increase in energy and start to absorb water and swell

A

gelatinization

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Complete : ____ increase with _____ until it reach a certain point. Beyond that point, the ____ begins to decrease.

A

Viscosity
temperature
Viscosity

17
Q

Explain the formation of a gel

A

When gelatinized starch (that didn’t went beyond the maximum viscosity point) cool down, the hydrogen bonds reform and traps the water molecules in the newly formed 3-D structure.

18
Q

What is the difference between gelatinized starch and gel starch

A

in gelatinized starch the water molecules are trapped in the hydrogen bonds original to starch while in gel starch, the water molecules are trapped in newly formed hydrogen bonds.

19
Q

What is retrogradation?

A

firmer gels due to the over formation of hydrogen bonds between the starch chains

20
Q

What is syneresis?

A

loss of water molecules during retrogradation. The over formation of hydrogen bonds will eventually push water out of the 3-D structure.

21
Q

Name three factors that affect the gelatinization behavior and tendency to retrogradation

A
  1. Size of the granules
  2. amylose/amylopectin ratio
  3. Average length of amylose and amylopectin
22
Q

What is the goal of chemical modification of starch?

A

obtaining a much wider range of functionality

23
Q

Give examples of chemical modification you can make to starch

A
  1. pregelatinized tarch
  2. hydrolysed starch
  3. cross-linked starch
  4. derivatized starch
24
Q

Cellulose is a polymer of _____ units:

A

β-D-glucose

25
Q

What makes the cellulose indigestable from humans

A

the β-D-glucosidic bond

26
Q

T or F : amylase are the enzymes capable of breaking the β-D-glucose polymer chain in humans

A

F

27
Q

What are the functional roles of MCC? (11)

A 
1- anti-caking agent
2-stabilize foams
3- stabilizes emulsions
4-replaces fats and oils
5-forms gel
6-modify texture
7-improves quality of low solids tomato sauces
8-retards ice crystal growth
9-extends starches
10-suspending agent in icecream
11-tabletting agent
28
Q

What is CMC

A

Carboxymethylcellulose (CMC) is a chemically modified cellulose: some CH2OH groups are replaced by CH2COOH groups to increase solubility in water.

29
Q

Complete : _____ are polysaccharides and are substance derived from shrubs or trees

A

vegetable gum

30
Q

Witch vegetable gum is used in the gluten free baked goods to improve the consistency?

A

Guar gum

31
Q

What is the difference between cellulose and starch?

A

The glycosidic bond. For starch it is alpha-d and for cellulose it is beta-d

32
Q

T or F : polysaccharides are indigestible

A

f

33
Q

T or F : the oligosaccharides don’t give energy since they are not digested

A

False, because they produce organic acid and these have calories that can be used.

34
Q

T or F : Fos and Gos are digestible

A

false

35
Q

T or F : starch is unsoluble

A

true

36
Q

T or F: the starch granules are functionnally useless as is

A

true, they have a function if heated (gelatininization)

FDSC200 (23 decks)

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