©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED
FIRST PUBLISH OCTOBER 2024
FSHN 414 Final Exam Review Study Guide Solutions
Hydrogen Bonding - Ans:✔✔-The interaction of a Hydrogen that is covalently bonded to an
electronegative element with another electronegative element.
Antioxidants - Ans:✔✔-A compound that prevents rapid oxidation of food products by extending or
prolonging the induction period
What happens when you deep fry food? - Ans:✔✔-1. Add food to the oil (release of H20)
2. Hydrolysis of glycerol and free fatty acids
3. Glycerol dehydration to acrolein
(pungent smoke-> smoke point)
4. Thermal polymerization through Diehls-Alder reaction
What is the composition of lactose, sucrose and maltose - Ans:✔✔-lactose: glucose and galactose
sucrose: glucose and fructose
maltose: glucose and glucose
What is invertase? - Ans:✔✔-It catalyzed the hydrolysis reaction of sucrose into glucose and fructose
Page 1/9
, ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED
FIRST PUBLISH OCTOBER 2024
Why are sugars sweet? Explain sweetness perception theory. - Ans:✔✔-Sweetness unit. AH and B.
-A and B represent electronegative elements
-A is covalently bonded to H and is a specific distance away from B (about 2.5-4 angstroms)
-Bonds (hydrogen) happen between AH or sweet unit and B of receptor or vice versa
Non-enzymatic browning can happen in which two reactions? - Ans:✔✔-Maillard Browning and
Caramelization
Explain Caramelization - Ans:✔✔-Direct application of heat to sugar
Can be done in the absence of acid causing a variety of reactions: fragmentation, anomeric shifts,
changes in ring size, breakage of glycosidic links and reformation,
polymerization- results in brown color
Explain Maillard Browning - Ans:✔✔-Strecker degradation. Loss of amino acids, no browning occurs, but
you get a production of flavors and aromas
Enzymatic Browning occurs in which reactions? - Ans:✔✔-Polyphenol oxidase (when you cut fruit)
Ascorbic acid oxidase (juice w/out pasteurization will oxidize)
Factors affecting rate of browning. - Ans:✔✔-Temperature
Page 2/9
FIRST PUBLISH OCTOBER 2024
FSHN 414 Final Exam Review Study Guide Solutions
Hydrogen Bonding - Ans:✔✔-The interaction of a Hydrogen that is covalently bonded to an
electronegative element with another electronegative element.
Antioxidants - Ans:✔✔-A compound that prevents rapid oxidation of food products by extending or
prolonging the induction period
What happens when you deep fry food? - Ans:✔✔-1. Add food to the oil (release of H20)
2. Hydrolysis of glycerol and free fatty acids
3. Glycerol dehydration to acrolein
(pungent smoke-> smoke point)
4. Thermal polymerization through Diehls-Alder reaction
What is the composition of lactose, sucrose and maltose - Ans:✔✔-lactose: glucose and galactose
sucrose: glucose and fructose
maltose: glucose and glucose
What is invertase? - Ans:✔✔-It catalyzed the hydrolysis reaction of sucrose into glucose and fructose
Page 1/9
, ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED
FIRST PUBLISH OCTOBER 2024
Why are sugars sweet? Explain sweetness perception theory. - Ans:✔✔-Sweetness unit. AH and B.
-A and B represent electronegative elements
-A is covalently bonded to H and is a specific distance away from B (about 2.5-4 angstroms)
-Bonds (hydrogen) happen between AH or sweet unit and B of receptor or vice versa
Non-enzymatic browning can happen in which two reactions? - Ans:✔✔-Maillard Browning and
Caramelization
Explain Caramelization - Ans:✔✔-Direct application of heat to sugar
Can be done in the absence of acid causing a variety of reactions: fragmentation, anomeric shifts,
changes in ring size, breakage of glycosidic links and reformation,
polymerization- results in brown color
Explain Maillard Browning - Ans:✔✔-Strecker degradation. Loss of amino acids, no browning occurs, but
you get a production of flavors and aromas
Enzymatic Browning occurs in which reactions? - Ans:✔✔-Polyphenol oxidase (when you cut fruit)
Ascorbic acid oxidase (juice w/out pasteurization will oxidize)
Factors affecting rate of browning. - Ans:✔✔-Temperature
Page 2/9
