Principles of Food Science_Chapter 8_Sugars

Most calories in a meal should come from carbohydrates in which of the following?

• fruits

• vegetables

• whole grains

• all of the above

What are the main functions of sugars in food preparation?

• Sweetening and flavor enhancement

• Preservation and texture improvement

• Color development and fermentation

• All of the above

How does the molecular structure of sugar affect its sweetness?

• It determines the solubility of sugar.

• It influences the taste receptors on the tongue.

• It affects the color of the sugar.

• It changes the melting point of sugar.

What role do sugars play in preventing food spoilage?

• Sugars act as preservatives by reducing water activity.

• Sugars increase the acidity of the food.

• Sugars provide nutrients for spoilage organisms.

• Sugars have no effect on food spoilage.

Sugar acts as a tenderizer in baked goods by:

• Absorbing moisture and slowing gluten development

• Increasing the baking temperature

• Adding a sour taste

• Reducing the baking time

Compare the relative sweetness of fructose, sucrose, and glucose.

• Fructose is the sweetest, followed by sucrose, and then glucose.

• Sucrose is the sweetest, followed by fructose, and then glucose.

• Glucose is the sweetest, followed by sucrose, and then fructose.

• All three have the same level of sweetness.

What is the significance of the triangular form of sugar molecules in terms of sweetness?

• It enhances the sweetness

• It reduces the sweetness

• It has no effect on sweetness

• It makes the sugar molecules more soluble

Sweeteners help balance the taste of food by:

• Enhancing sweetness

• Reducing bitterness

• Adding flavor

• All of the above

Sugar helps maintain the color in cut fruits by:

• Preventing oxidation

• Increasing acidity

• Decreasing moisture

• Enhancing flavor

What is the relationship between the length of the bonding period of sugar molecules and the perceived sweetness?

• Longer bonding period results in higher sweetness

• Shorter bonding period results in higher sweetness

• Bonding period does not affect sweetness

• Bonding period and sweetness are inversely related