NSCTX > Sugar I > Flashcards

Sugar I Flashcards

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1
Q

What three chemical elements comprise carbohydrates?

A

carbon, oxygen, hydrogen

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2
Q

Carbohydrates with 6 carbons are known as what?

A

hexoses

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3
Q

What is the chemical formula for a hexose monosaccharide?

A

C6H12O6

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4
Q

What are the three common hexose monosaccharides found in food science?

A
  • Glucose: building block for other carbohydrates
    -Galactose: largely from lactose and organ meats
  • Fructose: uniquely different properties, higher in
    fruit, honey and agave
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5
Q

Fructose is a monosaccharide classified as a what, due to its chemical structure?

A

Ketose

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6
Q

Glucose and galactose are monosaccharides classified as what, due to their chemical structure?

A

Aldoses

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7
Q

When is a disaccharide formed?

A

when two monosaccharides are linked together by a glycosidic linkage.

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8
Q

What type of chemical reaction forms a disaccharide from two monosaccharides and what molecule is eliminated?

A

A condensation reaction, where a molecule of water is eliminated.

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9
Q

What two monosaccharides combine to form Sucrose (table sugar)?

A

Glucose + Fructose

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10
Q

What is the specific glycosidic linkage found in sucrose?

A

๐›ผ1, ๐›ฝ2 glycosidic linkage

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11
Q

What two monosaccharides combine to form Maltose?

A

2 glucose units

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12
Q

How is Maltose commonly produced?

A

from the breakdown of starch by germinating grains.

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13
Q

What is the specific glycosidic linkage found in maltose?

A

๐›ผ 1, 4 glycosidic linkage

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14
Q

What two monosaccharides combine to form Lactose?

A

Glucose + Galactose

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15
Q

What is the specific glycosidic linkage found in lactose?

A

๐›ฝ 1, 4 glycosidic linkage

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16
Q

What enzyme in the small intestine is responsible for digesting sucrose?

A

Sucrase

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17
Q

What enzyme in the small intestine is responsible for digesting maltose?

A

Maltase

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18
Q

What enzyme in the small intestine is responsible for digesting lactose?

A

Lactase

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19
Q

Carbohydrates composed of 3-10 monosaccharides are classified as what?

A

Oligosaccharides.

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20
Q

What are two common oligosaccharides found in legumes that humans lack the enzyme to digest?

A

stachyose & raffinose

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21
Q

Polysaccharides composed primarily of glucose units are known as what?

A

Glucosidic polysaccharides.

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22
Q

How are Oligosaccharides formed?

A

Formed during the breakdown of complex carbohydrates like starch into monosaccharides

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23
Q

Which polysaccharide, formed from the hydrolysis of starch & glycogen, consists of glucose units with an ๐›ผ1,4 linkage?

A

Dextrins

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24
Q

Which polysaccharide, found in bacteria and yeast, consists of glucose units with an ๐›ผ1,6 linkage?

A

Dextrans

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25
What are the two components of starch, and what primary linkage does the linear component have?
amylose (๐›ผ1,4 linkage) & amylopectin (๐›ผ1,4 linkage/ ๐›ผ1,6 branch)
26
What is the structural difference between glycogen and amylopectin?
Glycogen has the same linkage (๐›ผ1,4 linkage/ ๐›ผ1,6 branch); but more branched
27
Cellulose is a polysaccharide that humans cannot digest. What structural feature is responsible for this?
๐›ฝ 1, 4 linkage glycosidic bonds.
28
Inulin is a non-glucosidic polysaccharide composed of what type of monosaccharide?
Fructose (chicory root, sugar beets)
29
Pectic substances are non-glucosidic polysaccharides made from what primary acid unit?
Galacturonic acid (degrees of methylation, fruits)
30
How does sugar's hygroscopic nature help in preserving food?
It binds water, reducing water activity and interfering with microbial growth.
31
Gums are non-glucosidic polysaccharides made from what?
(plant origin) usually galactose and one or more other sugars
32
In fermentation, what role does sugar play and what is a common byproduct that affects texture?
Sugar serves as food for microbes, often producing CO2 as a byproduct.
33
What are the functions of polysaccharides?
- control water movement: thickening agent, forms gels - affects flavor release
34
What are two browning reactions in which sugars participate to create color in food?
The Maillard reaction and caramelization.
35
What are the functions of sugar?
sweetness, crystallization & solubility, viscosity, tenderness, crumb, volume, moisture, preservation, fermentation substrate, color
36
How does sugar affect flavor beyond just sweetness?
It can balance or mask harsh flavors like bitterness and sourness (Subthreshold!), and it enhances food aromas.
37
What are the three main factors that determine the perceived sweetness of a sugar?
Sugar concentration, type of monosaccharide or disaccharide, and temperature.
38
How does warming food generally affect the taste perception of sweet, bitter, and umami?
Taste receptors send a stronger signal to the brain, increasing perception (unless the temperature is too high).
39
How does the sweetness of fructose uniquely respond to an increase in temperature?
Its perceived sweetness decreases as temperature increases.
40
At 5ยฐC, fructose is approximately how many times sweeter than sucrose?
1.4
41
At 60ยฐC, fructose is approximately how many times as sweet as sucrose?
0.8
42
What is the order of solubility in water for the following sugars, from most to least soluble: glucose, sucrose, lactose, fructose?
Fructose > sucrose > glucose > lactose.
43
How does sugar contribute to the tenderness of baked goods?
It interferes with protein coagulation and binds water due to its hygroscopic nature, increasing tenderness.
44
How does sugar help create a finer crumb in baked goods?
It increases time for denaturation & delays protein coagulation, requiring more beating, which incorporates more air.
45
How does sugar contribute to increased volume in baked goods?
It raises the coagulation temperature of proteins, allowing more time for trapped air to expand.
46
Which sugars are noted for their high hygroscopicity, making them good for moisture retention?
Sucrose and fructose.
47
What does sugar solubility depend on?
sugar type and temperature (โ†‘ temp โ†’ โ†‘ solubility)
48
How does sugar contribute to viscosity?
Viscosity increases with sugar concentration and water evaporation (Important for making syrups)
49
What is **Crumb**?
the pattern and size of the holes in food product
50
Which common sugar is noted for its low hygroscopicity?
Lactose
51
How does sugar function in moisture retention?
Hygroscopic nature helps retain moisture โ€“ can be good or bad depending on application
52
What are two key benefits of alternative sweeteners being non-metabolizable by the body?
They provide negligible calories and do not contribute to tooth decay.
53
What is the function of sugar?
- preservation (extends shelf life) - Interferes with microbial growth by reducing water activity (hygroscopic nature)
54
What is a common side effect of consuming sugar alcohols like xylitol and sorbitol?
Bacteria in the colon digest them, which can result in gas and GI discomfort.
55
What is the source of granulated (sucrose, table sugar)?
Sugar cane/beets (different textures available, super fine)
56
What is confectioner's sugar?
Pulverized granulated sugar with added corn starch to prevent caking.
57
When is confectioner's sugar used?
icing, glazes, dusting
58
What is sugars function in fermentation?
Sugars are food for microbes - Byproduct is often CO2 (affecting volume and texture) - Essential to flavor, preservation
59
What is brown sugar?
Granulated sugar that has molasses added back to it or has had some impurities left in. It is acidic & higher in moisture.
60
What is molasses?
A viscous, acidic byproduct of sucrose production from sugar cane. (has impurities)
61
How is corn syrup produced?
Through the hydrolysis of corn starch using enzymes or acid and mixture of sugars (glucose, oligosaccharides, dextrins). It is very viscous & sweet
62
How is High Fructose Corn Syrup (HFCS) made from corn syrup?
An isomerase enzyme is used to convert some of the glucose in corn syrup into fructose. It is 45-55% fructose & very sweet
63
Why is honey often sweeter than table sugar?
It has a higher proportion of fructose compared to glucose.
64
Agave syrup is known for having a very high concentration of which monosaccharide?
Fructose (60-90%)
65
Which artificial sweetener, known as Sweet 'N Low, has a strong bitter aftertaste at high concentrations?
Saccharin
66
Which artificial sweetener, known as Splenda, is made from sucrose, is 0kcal, is 600X sweeter, and is heat stable for baking?
Sucralose
67
What are cons of Aspartame (Equal, Nutrasweet)?
- unsuitable for baking due to heat sensitivity - 4 cal/g
68
The natural, high-intensity sweetener extracted from a plant and about 300X sweeter than sucrose is called what?
Stevia
69
What is **Jaggery**?
a type of unrefined sugar popular in India and Southeast Asia made from sugarcane or the sap of date palm. There are crystalline & spreadable forms.
70
What is **Muscovado** sugar?
A dark brown, molasses-flavored sugar, originally from Barbados
71
When substituting 1 cup of granulated sugar with honey, how should you adjust the other ingredients?
Use 2/3 cup honey, reduce liquid by about 2 2/3 tbsp, and add 1/16 tsp baking soda.
72
When substituting corn syrup for granulated sugar, what other recipe adjustment is necessary?
For every 1 cup of corn syrup used, the liquid in the recipe should be reduced by 1/4 cup.
73
When substituting honey for sugar, why might you observe increased browning in the final product?
Honey contains fructose and glucose (reducing sugars) which participate readily in Maillard browning.
74
Why are sugar alcohols (xylitol, sorbitol, etc.) often used as bulking agents in products like chewing gum?
They provide volume and texture similar to sugar but with decreased calories and no tooth decay.
75
What property of sugar is critical for making syrups?
Viscosity, which increases with sugar concentration.
76
What is the pro of Saccharin (Sweet 'N Low)?
0 kcal
77
When should you use Saccharin (Sweet 'N Low)?
In combination with Sorbitol, hot or cold
78
What is a con of sugar alcohols (xylitol, sorbitol, etc.)?
Digested by bacteria in GI tract, causing discomfort
79
What is a con of Sucralose (Splenda)?
Minimal aftertaste
80
When would you use Sucralose (Splenda)?
- Baking - in hot & cold beverages
81
What are pros of Aspartame (Equal, Nutrasweet)?
Dipeptide, not sugar, 200X sweet, safe for diabetics
82
When would you use Aspartame (Equal, Nutrasweet)?
- Diet soft drinks - optimal pH 3-5
83
When would you use Stevia?
Tabletop, soft drinks, gum
84
The hygroscopic nature of sugar is crucial for which two functions in food science?
Moisture Retention & Preservation. By binding to water molecules, sugar keeps products moist & reduces water activity for microbial growth, thus acting as a preservative.
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