Carbohydrates

Chitin is a long chain polymer of N-acetylglucosamine. Name the sources that it can be derived from, its function as a food additive, and its function in the intestine?

Derived from fungi, crustaceans, and insects. As a food additive, it is used as a thickener and stabilizer. In the intestines, it functions as a prebiotic promoting a healthy gut.

Name three practiced chemical modifications of maize starch in the U.S.

Derivitized (monostarch substitution and cross linking), acid thinning, dextrinization, oxidation, hydrolysis.

Which artificial sweeteners do the following numbers refer to? E950, E951, E952, E953, E954, E955, E957, E960, E961

E950: Ace-K, E951: Aspartame, E952: Cyclamate, E953: Isomalt, E954: Saccharin, E955: Sucralose, E957: Thaumatin, E960: Steviol glycosides, E961: Neotame

Name four of the granulation types of sucrose in industry.

Extra Coarse Granulated Sugar, Coarse Granulated Sugar, Granulated Sugar, Fine Granulated Sugar, Superfine Sugar (Caster Sugar), Powdered Sugar (Confectioners' Sugar), Muscovado Sugar

Give 3 reasons why the baking performance of flour might vary.

Flour components, such as protein, starch, and lipids change, and these changes directly affect dough rheological and baking characteristics. Storage conditions. Storage temperature, moisture content, relative humidity (RH), atmospheric oxygen content, light, and microbial activity

State the non-caloric sweetener(s) found in the following beverages: Fresca, Coke Zero, Diet Coke, Diet coke from a soda fountain, Pepsi Freeze, Bottled Pepsi, Pepsi from the fountain, Diet Pepsi from the fountain, Bottled Diet Pepsi

Fresca: Aspartame, Ace-K Coke Zero: Aspartame, Acesulfame potassium (Ace-K), stevia extract Diet Coke: Aspartame Diet Coke from a soda fountain= aspartame and saccharin Pepsi Freeze: HFCS Bottled Pepsi: HFCS, Sugar Pepsi from the fountain: HFCS, Sugar Diet Pepsi from the fountain: Sucralose, Ace-K Bottled Diet Pepsi: Aspartame; Ace-K

Name the end products of following starch degrading enzymes: glucoamylase, beta amylase, alpha amylase

Glucoamylase produces glucose; β-amylase produces exclusively maltose; α-amylase produces dextrins.

What is the backbone structure for each of the polysaccharide? guar gum, xanthan gum, pectin, alginate

Guar gum: mannose Xanthan gum: glucose Pectin: galacturonic acid Alginate: mannuronic acid, guluronic acid Locust bean gum: mannose

Name 3 gums which are exudates from trees.

Gum Arabic, Gum Karaya, Gum Tragacanth

Name 5 types of wheat that are milled into flour.

Hard Red Winter Wheat, Hard Red Spring Wheat, Soft Red Winter Wheat, Soft White Wheat, Durum Wheat, White Wheat

Name three commercial uses of lactase.

Hydrolyzes lactose to glucose and galactose, prevent sandiness in ice cream, lactose intolerance

Classify the following dietary fibers as soluble or insoluble: hemicellulose, cellulose powder, gum, oatbran

Insoluble: Hemicellulose, cellulose powder, gum Soluble: oatbran

What are the substrates for the following enzymes: invertase, beta-galactosidas, and alpha-galactosidase?

Invertase (Sucrose), beta-galactosidase (Lactose), alpha-galactosidase (raffinose)

Name 5 different polyols used in foods.

Isomalt, Maltitol, Sorbitol, Xylitol, erythritol

Name 3 disaccharides found in foods and the monosaccharides that comprise them?

Lactose (glucose and galactose), Sucrose (glucose and fructose); maltose (glucose and glucose)

Relative sweetness of sugars (low to high): galactose, maltose, glucose, trehalose, sucrose, lactose, mannitol, sorbitol, xylitol, sucrose, fructose

lactose, galactose, maltose = trehalose, mannitol=sorbitol, glucose, xylitol = sucrose, fructose

Rank the following sugars in order of increasing solubility: sucrose, fructose, and lactose

Lactose, Sucrose, Fructose

List 3 methods to measure the molecular weight of polysaccharides.

Light scattering, NMR, gel electrophoresis, size-exclusion chromatography(SEC)

Name three substances that make up dietary fiber.

Lignin, cellulose, hemicellulose, pectic substances, mucilages, gums

Give 3 examples of warm season cereals.

Millet, Maize, Sorghum, Rice, Teff, Fonio