ADVANCED FOOD SCIENCE EXAM 3 QUESTIONS WITH 100% CORRECT ANSWERS { GRADED A+}

ADVANCED FOOD SCIENCE EXAM 3

QUESTIONS WITH 100% CORRECT

ANSWERS { GRADED A+}




what are the types of carbs? - ✔✔hexoses & pentoses


what are the subcategories of hexoses? - ✔✔simple sugars & complex

carbs


which type of carb is most common? - ✔✔hexoses


what are the functions of carbs? - ✔✔sweeteners & structural

components


what is the chief function of carbs? - ✔✔to act as a sweetener

,what are the categories of acceptability in food preparation? - ✔✔-

relative sweetness

- hygroscopicity

- solubility


what is relative sweetness? - ✔✔sweetness of sugar compared to

sucrose


what is the relative sweetness of sucrose? - ✔✔1.0


what is the relative sweetness of fructose? - ✔✔1.3


what is the relative sweetness of aspartame? - ✔✔200


what is the relative sweetness of saccharin? - ✔✔20,000 - 70,000


what is aspartame? - ✔✔- alternative sweetener


- some nutritional value composed of protein

, why is aspartame considered low-calorie? - ✔✔you don't need as much

of it due to the relative sweetness, even though it's the same kcals as

carbs


what is saccharin? - ✔✔- artificial sweetener


- 0 kcals & no digestability


what is hygroscopicity? - ✔✔the ability of sugar to hold water


which sugar has the highest hygroscopicity? - ✔✔fructose


- 73% water absorbed over 25 days


do you want high or low hygroscopicity? - ✔✔LOW


- high promotes mold growth


what is solubility? - ✔✔the ability to dissolve in water


what sugar has the highest solubility? - ✔✔fructose


- 87 g/100 ml water