FUNCTIONAL PROPERTIES OF CARBS

What are the two forms of carbohydrates mentioned in the text?

• Sucrose and Maltose

• Monosaccharides and Polysaccharides

• Lactose and Galactose

• Glucose and Fructose

Which type of carbohydrate is responsible for changing the color and taste of food?

• Disaccharides

• Polysaccharides

• Dextrins

• Monosaccharides

What is the result of overcooking in the dextrinization process?

• Unacceptable color

• Golden Brown color

• Carbonized food

• Toasted flavor

What is the process of breaking down sugar into smaller compounds during caramelization called?

• Glycosidation

• Pyrolysis

• Oxidization

• Hydrolysis

What is the optimum temperature required for the Maillard reaction?

• 180 to 200 degree Celsius

• 140 to 165 degree Celsius

• Above 220 degree Celsius

• 100 to 120 degree Celsius

Which reaction is responsible for the characteristics flavor and aroma of brown food?

• Oxidization

• Maillard reaction

• Dextrinization

• Caramelization

What is the main difference between caramelization and Maillard reaction?

• Maillard reaction requires pyrolysis of sugars, caramelization does not

• Caramelization is a non-enzymatic browning process, Maillard reaction is not

• Maillard reaction requires high heat, caramelization does not

• Caramelization requires amino acids, Maillard reaction does not

What is the function of caramelization in food?

• Contributes to the golden hue of baked goods

• Improves the texture of food

• Adds nutrients to the food

• Provides a lighter color to food

What is the result of overcaramelization of sugar?

• Clear to darker brown color

• Blackened and bitter taste

• Formation of caramel from sugar and milk

• Sweet and nutty taste

What will the next video cover according to the text?

• Preservation and Fermentation

• Sensory properties and Thickening

• Nutrient addition to food products

• All of the above