Food Science textbook CH 9

Forms the rigid structure of plants

• amylose

• carbohydrate gum

• cellulose

• pectin

• polysaccharides

Binds batters to meat and vegetables during deep frying

• amylose

• carbohydrate gum

• cellulose

• pectin

• polysaccharides

Responsible for the texture of jams and jellies

• amylose

• carbohydrate gum

• cellulose

• pectin

• polysaccharides

Thickens, stabilizes and traps flavors and color in food products.

• amylose

• carbohydrate gum

• cellulose

• pectin

• polysaccharides

Starches can be defined as ____.

• monosaccharides

• disaccharides

• indigestible saccharides

• polymers of sugars

Syneresis is more likely to occur ____.

• when a starch mixture is cooled too rapidly

• when there is a high level of amylopectin

• when there is extreme retrogradation

• when there is little or no retrogradation

The ability of some starch-water mixtures to thicken as they cool is called ____.

• gelatinization

• retrogradation

• syneresis

• viscosity

The test used by food scientists to measure the resistance to flow of a starch thickened mixture is called ____.

• gelatinization

• retrogradation

• syneresis

• viscosity

Which factor does not affect the ability of starch to thicken?

• The size of crystals formed from a solution.

• The pH level of the food.

• The proportion of amylose and amylopectin molecules.

• The serving temperature.

Cellulose is indigestible but necessary for _____.

• aiding in elimination

• feeling full

• holding food together while cooking

• preventing stomach cancer