FST Quiz 1 – Food Folklore and Health (Foundations Practice
Questions)
State and Describe a use for invert sugar rather than table sugar - ✔✔less prone to
crystallization; used in candy making or to make soft cookies
Order these sugars from sweetest to least sweet: glucose, fructose, sucrose - ✔✔fructose,
sucrose, glucose
True/False: Inversion refers to the conversion of a sugar from the R to the S form. - ✔✔False;
inversion refers to plane polarized light rotation going from clockwise (sucrose) to
counterclockwise (fructose and glucose)
Which of these is low in calories because of how sweet it is, and why: Nutrasweet, Acesulfame
K, saccharin, sucralose - ✔✔Nutrasweet; it is a dipeptide that is over 200x the sweetness of
sucrose, at only 4 calories per gram
what is gelatinization and what component in foods can be expected to gelatinize? -
✔✔Gelatinization is the swelling and gel formation of starch when heated and mixed with
water. Cooked puddings are made with starch.
What is the difference between amylose and amylopectin? - ✔✔Amylose is glucose groups
attached to one another with alpha 1-4 bonds. Amylopectin has additional alpha 1-6 bonds,
which lead to branching
What is retrogradation in starch? - ✔✔It is the reversal of the gelatinization process, which
often causes water to rest on top of starches.
What type of polysaccharide might have properties useful for thickening and increasing
viscosity? - ✔✔Starches, vegetable gums, xanthan gum
Questions)
State and Describe a use for invert sugar rather than table sugar - ✔✔less prone to
crystallization; used in candy making or to make soft cookies
Order these sugars from sweetest to least sweet: glucose, fructose, sucrose - ✔✔fructose,
sucrose, glucose
True/False: Inversion refers to the conversion of a sugar from the R to the S form. - ✔✔False;
inversion refers to plane polarized light rotation going from clockwise (sucrose) to
counterclockwise (fructose and glucose)
Which of these is low in calories because of how sweet it is, and why: Nutrasweet, Acesulfame
K, saccharin, sucralose - ✔✔Nutrasweet; it is a dipeptide that is over 200x the sweetness of
sucrose, at only 4 calories per gram
what is gelatinization and what component in foods can be expected to gelatinize? -
✔✔Gelatinization is the swelling and gel formation of starch when heated and mixed with
water. Cooked puddings are made with starch.
What is the difference between amylose and amylopectin? - ✔✔Amylose is glucose groups
attached to one another with alpha 1-4 bonds. Amylopectin has additional alpha 1-6 bonds,
which lead to branching
What is retrogradation in starch? - ✔✔It is the reversal of the gelatinization process, which
often causes water to rest on top of starches.
What type of polysaccharide might have properties useful for thickening and increasing
viscosity? - ✔✔Starches, vegetable gums, xanthan gum
