sugary

Question 1

sweet, crystalline organic compounds classified as carbohydrates

provide 4kcal per gram

Answer 1

Sugar

Question 2

carbohydrate molecules that cannot be broken down to simpler carbohydrates by hydrolysis

Examples:
Glucose (or grape sugar)
Fructose (or fruit sugar/levulose)
Galactose

Answer 2

Monosaccharides

Question 3

• Found in fruits and plant saps
• Hydrolyzed from maltose, lactose or sucrose

Answer 3

Glucose (Grape Sugar, Physiologic Sugar)

Question 4

• Found in fruits, honey or plant saps.
• Present in sugar mixtures like molasses and invert sugar
• Hydrolyzed form of sucrose and inulin
• Sweetest of natural sugars

Answer 4

Fructose (Levulose, Fruit Sugar)

Question 5

Does not occur in free nature but is hydrolyzable from lactose or milk sugar

Answer 5

Galactose

Question 6

sugars composed of two monosaccharide units.
Upon hydrolysis they yield two molecules of monosaccharides.

examples:
Sucrose = glucose + fructose
Maltose = glucose + glucose
Lactose = glucose + galactose

Answer 6

Disaccharides

Question 7

Found in many fruits and vegetables
* Hydrolyzed into one molecule of glucose and fructose
* Commercially prepared as sugar cane or sugar beets

Answer 7

Sucrose (Table Sugar, Cane Sugar, Beet Sugar)

Question 8

• Primarily found in dairy products
• See lactose intolerance (Page 219)

Answer 8

Lactose (Milk Sugar)

Question 9

• Hydrolyzes 2 molecules of glucose
• Found in cereals and starches

Answer 9

Maltose (Malt Sugar)

Question 10

Classification According to Chemical Form

Answer 10

Monosaccharides and Disaccharides

Question 11

– sugary solutions varying
in viscosity, carbohydrate
concentration, and flavor

Answer 11

Syrup

Question 12

made by
boiling the sugar cane sap to
a concentrated solution

Answer 12

Cane Syrup

Question 13

the residue
that remains after sucrose
crystals have been removed
from the concentrated juice
of sugar cane or bee

Answer 13

Molasses

Question 14

the liquor that remain after
crystallization of sucrose
during the refining process

Answer 14

Refiner’s Syrup

Question 15

made from sorghum, a cane plant
that grows easily in
temperate climates

Answer 15

Sorghum Syrup

Question 16

made by evaporating sap of sugar maple tree to a concentration
containing no more than 35%
water

Answer 16

Maple Syrup

Question 17

a viscous liquid containing maltose,
dextrin, dextrose and other
polysaccharides; can control
crystallization in candy making
and has moisture– containing
properties; prepared by partial
hydrolysis of starch with acid

Answer 17

Corn Syrup

Question 18

differs from the
conventional corn syrup because
it contains fructose and levulose in
a high range of 42–90%.

Answer 18

High Fructose-Corn Syrup
(HFCS)

Question 19

comes from nectars of
flowers that is collected, modified
and concentrated by the
honeybees; locally known as
“pulut pukyutan”

Answer 19

Honey

Question 20

– an equal mixture of glucose and
fructose, created by
hydrolyzing sucrose; it resist
crystallization and yields a
smooth melt–in–the–mouth
texture

Answer 20

Invert Sugar

Question 21

sugars differ in their ability to sweeten bland foods or
minimize sour tastes

Answer 21

Sweetness

Question 22

sugar’s ability to dissolve in water

– rise in temperature increases solubility of sugar

Answer 22

Solubility

Question 23

– important in candy making
– crystal formation determines the
finished product’s quality

Answer 23

Crystallization

Question 24

– involve sugar and protein due to Maillard reaction

Answer 24

Browning Reactions

Question 25

results when sugar is heated

Answer 25

Caramelization

Question 26

– sugars can attract and retain moisture *fructose absorbs the most moisture

Answer 26

Hygroscopicity

Question 27

– the texture of many processed food relies on sweeteners *without sugar, soft drinks feel flat in the mouth

Answer 27

Texture

Question 28

carbohydrates ferment (ex. manufacture of beers, wines, cheeses, yoghurts, and certain breads)

Answer 28

Fermentation

Question 29

high concentrations of sugar act as preservative by preventing the growth of microorganisms; increase the osmotic pressure by dehydrating the bacteria or yeast cells

Answer 29

Preservation

Question 30

most common form of table sugar Ex. dextrose and table sugar

Answer 30

. Crystalline (or granulated sugar)

Question 31

coarsely granulated for decorative purposes

Answer 31

Sanding Sugar

Question 32

specially screened, uniformly fine–grained sugar for rapid solution

Answer 32

Superfine Sugar

Question 33

machine–ground from granulated sucrose; small quantities of cornstarch are added to prevent caking

Answer 33

Powdered (or confectioner’s sugar)

Question 34

prepared by pressing wet sugar crystals into a loaf form, hardened and then cut into cubes or tablets

Answer 34

Lump Sugar

Question 35

partially purified product of crystals varying from very light to very dark brown

Answer 35

Brown Sugar

Question 36

unrefined product separated from molasses; crystals are dark, coarse and sticky because they contain some molasses

Answer 36

Raw Brown Sugar (or moscovado sugar)

Question 37

– a crude form of sugar; sugar cane extract is evaporated into a brown syrup concentrate and molded in polished, small–halved coconut shells

Answer 37

Panutsa

Question 38

sucrose crystal which is one step short of the complete refining process

Answer 38

Washed Sugar

Question 38

color of Carotenoids

Answer 38

Yellow orange orange red

Question 39

*provides sweetness to food *has the function of altering other basic tastes (reduces the sharp tartness or acidity of a food and it tones down saltiness)

Answer 39

Sweetening Agent

Question 40

sugar in confections like candies and icings acts as the the structural foundation of the product

Answer 40

Main Ingredient

Question 41

in highly sugared products (candied fruits, jams, jellies); has a dehydrating effect on spoilage of microorganisms *binds with water resulting in a reduced availability of the water for microbial activity

Answer 41

Preserving Agent

Question 42

brown sugar, molasses, maple syrup, caramelized sugar, and honey provide distinct color and subtle flavor to food *caramelized sugar provides a golden brown color and flavo

Answer 42

Colorant and Flavoring Agent

Question 43

due to crystallization, aeration, foaming, and its viscosity and hygroscopicity (fudges, marshmallows, taffy, frozen desserts, sponge cakes, and icings)

Answer 43

Texture Modifier

Question 44

in batters and doughs, sugar in increasing amounts prevents gluten development resulting a tender, moist product

Answer 44

Peptizing Agent

Question 45

in jellies, cakes, and cookies, sugar is part of the framework and volume of the product

Answer 45

Volume and Structure Improver

Question 46

because of its hygroscopic ability, products with added sugar, especially fructose and invert sugar, keep food moist and soft

Answer 46

Humectant

Question 47

delays gel formation and results in a more tender product

Answer 47

Tenderizing Effect

Question 48

non–nutritive substances providing minimal to zero calories

Answer 48

Alternative Sweeteners

Question 49

Sweeteners Approved by US FDA:

Answer 49

Saccharin Aspartame Acesulfame–K Sucralose Neotame

Question 50

500x sweeter than sucrose with a bitter aftertaste *Ex. Sweet–n–Low

Answer 50

Saccharin

Question 51

*180x sweeter than sucrose; a synthetic combination of two amino acids (aspartic acid and phenylalanine) *it is metabolized to phenylalanine and should not be consumed by individuals with phenylketonuria or PKU *Ex. Nutra Sweet, Spoonful, Equal

Answer 51

Aspartame

Question 52

130x sweeter than sucrose with a bitter aftertaste *Ex. Sunette, Sweet One

Answer 52

Acesulfame–K

Question 53

a modified form of sucrose but 600x sweeter *Splenda

Answer 53

Sucralose

Question 54

8 000x sweeter than sugar and has no calories *made from amino acids (aspartic acid and phenylalanine) but not metabolized to phenylalanine

Answer 54

Neotame