NST 108 A (EXAM 1) QUESTIONS AND
ANSWERS
FORMS OF SUGARS: powdered sugar - ANSWER--pulverized white sugar (boiled
until crystallization)
-added anti caking agent: silica gel, calcium phosphate, cornstarch
FORMS OF SUGARS: invert sugars - ANSWER--liquid only.. powdered sugar that
has been hydrolyzed into glucose + fructose
-can form from acid or heat
FORMS OF SUGARS: brown sugar - ANSWER-=white sugar+molasses (h2o laden)
-used when strong flavors are needed (cookies, ginger bread, beans, bbq sauce)
Digestible polysaccharides - ANSWER--amylose
-amylopectin
-glycogen
Amylose - ANSWER-string of glucose molecules
ALPHA 1,4 glycosidic
(25% rice, tapioca, wheat, potatoes)
Amylopectin - ANSWER-glucose units linked by alpha 1,4 glycosidic bonds, but
interrupted occasionally with a 1,6 linkage every 12 glycosidic bonds resulting in a
very large polysacc
(75% rice, tapioca, wheat potatoes)
Effect of heat on starch - ANSWER-heat breaks down starch molecules into dextrins
(smaller sweeter)
Glycogen - ANSWER--every 8-12 carbons there is branching
-more carb energy in less space
-needed in flight or flight, sickness, and low blood glucose (glucagon, epinephrin,
and cortisol break glycogen down)
Dietary Fiber - ANSWER-amount of fiber DIGESTIBLE under human conditions
Crude fiber - ANSWER-amount of fiver left after dietary fiber is measured
for every 1 g of crude bifer, there is 2-3g of dietary fiber
, FIBER: soluble - ANSWER--dissolves in water
-found in fruits, legumes, and grains
-increases viscosity in stomach-- delaying gastric emptying
-decreases the rate of rising concentration of blood glucose levels
FIBER: insoluble - ANSWER--cannot dissolve in water
-found in grains (wheat, rye), bananas
-acts like a sponge in intestine
-softness of stool
-decreases constipation, rate of colon cancer
glycosidic bonds: which one can we break and cannot break - ANSWER-we can
break alpha but not beta (exception to lactose if you have the enzyme)
FIBER: functional - ANSWER--insoluble and soluble fiber
-NON DIGESTIBLE carbs that have beneficial effects on humans
FIBER: total fiber - ANSWER-functional fiber+ dietary fiber
FIBER: cellulose - ANSWER--most abundant compound
-found in plant cell wall
-made up of long chains of glucose that are linked by B glycosidic
CONVECTION ENERGY - ANSWER--circulation of heat
-air or liquid is heated creating currents of hot air or liquid-- spreading heat energy
MASS TRANSFER - ANSWER-Movement of a food component into or out of a food
that is being heated.
ex) hot oil into a french fry
Characteristics of carbohydrates - ANSWER-1 sweet taste
2 ease of solubility
3 mouthfeel
4 browning @ high temperature
5 volume contribution
6 thickening capacity (starch)
7 texture modification (cellulose)
Glucose molecule - ANSWER-
Rxn that joins together monosaccharides creating disaccharide - ANSWER-
condensation
ANSWERS
FORMS OF SUGARS: powdered sugar - ANSWER--pulverized white sugar (boiled
until crystallization)
-added anti caking agent: silica gel, calcium phosphate, cornstarch
FORMS OF SUGARS: invert sugars - ANSWER--liquid only.. powdered sugar that
has been hydrolyzed into glucose + fructose
-can form from acid or heat
FORMS OF SUGARS: brown sugar - ANSWER-=white sugar+molasses (h2o laden)
-used when strong flavors are needed (cookies, ginger bread, beans, bbq sauce)
Digestible polysaccharides - ANSWER--amylose
-amylopectin
-glycogen
Amylose - ANSWER-string of glucose molecules
ALPHA 1,4 glycosidic
(25% rice, tapioca, wheat, potatoes)
Amylopectin - ANSWER-glucose units linked by alpha 1,4 glycosidic bonds, but
interrupted occasionally with a 1,6 linkage every 12 glycosidic bonds resulting in a
very large polysacc
(75% rice, tapioca, wheat potatoes)
Effect of heat on starch - ANSWER-heat breaks down starch molecules into dextrins
(smaller sweeter)
Glycogen - ANSWER--every 8-12 carbons there is branching
-more carb energy in less space
-needed in flight or flight, sickness, and low blood glucose (glucagon, epinephrin,
and cortisol break glycogen down)
Dietary Fiber - ANSWER-amount of fiber DIGESTIBLE under human conditions
Crude fiber - ANSWER-amount of fiver left after dietary fiber is measured
for every 1 g of crude bifer, there is 2-3g of dietary fiber
, FIBER: soluble - ANSWER--dissolves in water
-found in fruits, legumes, and grains
-increases viscosity in stomach-- delaying gastric emptying
-decreases the rate of rising concentration of blood glucose levels
FIBER: insoluble - ANSWER--cannot dissolve in water
-found in grains (wheat, rye), bananas
-acts like a sponge in intestine
-softness of stool
-decreases constipation, rate of colon cancer
glycosidic bonds: which one can we break and cannot break - ANSWER-we can
break alpha but not beta (exception to lactose if you have the enzyme)
FIBER: functional - ANSWER--insoluble and soluble fiber
-NON DIGESTIBLE carbs that have beneficial effects on humans
FIBER: total fiber - ANSWER-functional fiber+ dietary fiber
FIBER: cellulose - ANSWER--most abundant compound
-found in plant cell wall
-made up of long chains of glucose that are linked by B glycosidic
CONVECTION ENERGY - ANSWER--circulation of heat
-air or liquid is heated creating currents of hot air or liquid-- spreading heat energy
MASS TRANSFER - ANSWER-Movement of a food component into or out of a food
that is being heated.
ex) hot oil into a french fry
Characteristics of carbohydrates - ANSWER-1 sweet taste
2 ease of solubility
3 mouthfeel
4 browning @ high temperature
5 volume contribution
6 thickening capacity (starch)
7 texture modification (cellulose)
Glucose molecule - ANSWER-
Rxn that joins together monosaccharides creating disaccharide - ANSWER-
condensation
