NST 108A MIDTERM 3 EXAM
QUESTIONS AND ANSWERS
molasses - ANSWER-byproduct of sucrose production from cane
corn syrup - ANSWER-corn starch + enzyme/acid ---> mix of glucose
- pre-inverted
- very viscous and sweet
High Fructose Corn Syrup (HFCS) - ANSWER-corn starch + enzymes --> glc + fru
- 55% fructose
- very sweet
honey consists of - ANSWER-glc + fru
- more fructose, very sweet
agave consists of - ANSWER-high fructose (60-90%) --> very sweet
What makes a sugar substitute more like natural sugar? - ANSWER-more OH
groups = more like natural sugar
less like sugar = not metabolized by bacteria in the mouth --> NO tooth decay
2 categories of sugar substitutes - ANSWER-1. carbs that are NOT as digestible as
sugar add BULK to foods, have fewer calories, and slower effects of blood sugar
increase
2. high-intensity sweeteners add SWEETNESS to food and little to no calories
--> often the 2 are combined for desired results
sugar substitute 1: Bulk- Sugar alcohols - ANSWER-- OH groups - more sugar-like
properties
- small amounts found in plants
- only 50-75% digestible (rest is metabolized by bact in intestine --> cause gas and
GI discomfort)
- no browning
- Examples: sorbitol, xylitol, lactitol, maltitol, erythritol
sugar substitute 2: intensive sweeteners - ANSWER-- usually synthetic, but
sometimes natural
- calories negligible, can't be digested by human body
- imperfect replacement:
- variation in sweetness onset and duration
- strange flavors
- usually do not provide other functions (NO browning, crystallization,
volume, tenderness, fermentation, or preservation)
- but may help with bulk and moisture retention
QUESTIONS AND ANSWERS
molasses - ANSWER-byproduct of sucrose production from cane
corn syrup - ANSWER-corn starch + enzyme/acid ---> mix of glucose
- pre-inverted
- very viscous and sweet
High Fructose Corn Syrup (HFCS) - ANSWER-corn starch + enzymes --> glc + fru
- 55% fructose
- very sweet
honey consists of - ANSWER-glc + fru
- more fructose, very sweet
agave consists of - ANSWER-high fructose (60-90%) --> very sweet
What makes a sugar substitute more like natural sugar? - ANSWER-more OH
groups = more like natural sugar
less like sugar = not metabolized by bacteria in the mouth --> NO tooth decay
2 categories of sugar substitutes - ANSWER-1. carbs that are NOT as digestible as
sugar add BULK to foods, have fewer calories, and slower effects of blood sugar
increase
2. high-intensity sweeteners add SWEETNESS to food and little to no calories
--> often the 2 are combined for desired results
sugar substitute 1: Bulk- Sugar alcohols - ANSWER-- OH groups - more sugar-like
properties
- small amounts found in plants
- only 50-75% digestible (rest is metabolized by bact in intestine --> cause gas and
GI discomfort)
- no browning
- Examples: sorbitol, xylitol, lactitol, maltitol, erythritol
sugar substitute 2: intensive sweeteners - ANSWER-- usually synthetic, but
sometimes natural
- calories negligible, can't be digested by human body
- imperfect replacement:
- variation in sweetness onset and duration
- strange flavors
- usually do not provide other functions (NO browning, crystallization,
volume, tenderness, fermentation, or preservation)
- but may help with bulk and moisture retention
