Carbohydrates: Monosaccharides to Oligosaccharides

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Questions and Answers

What is the primary source of sweetness in honey?

Glucose

Galactose

Maltose

Fructose (correct)

Which disaccharide is known as milk sugar?

Glucose

Sucrose

Lactose (correct)

Maltose

Which of the following disaccharides is formed from the combination of two glucose molecules?

Sucrose

Fructose

Lactose

Maltose (correct)

What is the predominant carbohydrate found in cereal grains?

Starch Signup and view all the answers

Which oligosaccharide is formed from three monosaccharide molecules?

Raffinose Signup and view all the answers

Which amino acid is considered limiting in cereal grains?

Lysine Signup and view all the answers

What are the main components of sucrose?

Glucose and fructose Signup and view all the answers

What is true about human milk compared to cow's milk concerning lactose content?

It has a higher lactose concentration. Signup and view all the answers

Why are B vitamins added back to cereal grains during processing?

To compensate for losses during milling Signup and view all the answers

What percentage of the kernel do lipids typically represent in cereal grains?

1-7% Signup and view all the answers

Which product primarily uses maltose in its production?

Beer Signup and view all the answers

Which sugar molecule is least likely to occur in its monosaccharide form in foods?

Galactose Signup and view all the answers

What characteristic is NOT associated with Hard wheat?

Less water absorption power Signup and view all the answers

Whole grains naturally contain higher levels of which nutrients compared to refined grains?

Minerals Signup and view all the answers

Which of the following describes the protein content and water absorption power of Soft wheat?

Low protein, Low water absorption Signup and view all the answers

What role does the fortification of cereal grains serve?

To add nutrients beyond the original grain Signup and view all the answers

What is the primary purpose of the enrichment process in rice?

To enhance the nutritional value of the rice Signup and view all the answers

Which component of flour is primarily responsible for its elastic properties?

Glutenin Signup and view all the answers

Which amino acids are corn particularly lacking in?

Tryptophan and Lysine Signup and view all the answers

What is the ideal gluten content for cake and biscuit flour?

7-10% Signup and view all the answers

How can the nutrient retention be ensured during rice processing?

By parboiling or converting the rice Signup and view all the answers

Which statement about whole rice compared to polished rice is accurate?

Whole rice is more prone to rancidity than polished rice Signup and view all the answers

What is a common use of corn in culinary applications?

Combining it with wheat flour for various recipes Signup and view all the answers

Which vitamins are commonly added during the enrichment of rice?

Vitamin D, B1, B2, B3 Signup and view all the answers

What is a key limitation of green flour?

It has poor water absorption power. Signup and view all the answers

Which chemical is NOT commonly used as a bleaching agent in flour processing?

Potassium bromate Signup and view all the answers

What environmental factor contributes to the classification of wheat as red or white?

Environmental factors Signup and view all the answers

What is the primary purpose of maturing flour?

To enhance flour quality through oxidation. Signup and view all the answers

Which of the following statements about starch is true?

It combines with gluten and lipids to retain gas during fermentation. Signup and view all the answers

How does higher moisture content affect flour storage?

It reduces the storage life of flour. Signup and view all the answers

Which milling method is characterized by producing flour suitable for home use?

Stone milling Signup and view all the answers

What is the effect of oxidation in the bleaching process?

It removes pigments to create a creamish white color. Signup and view all the answers

Which type of polysaccharide is primarily responsible for providing structural strength to plant cell walls?

Cellulose Signup and view all the answers

What is the primary property of pectin when fruit becomes overripe?

It breaks down into monosaccharides. Signup and view all the answers

Which of the following is true about hemicelluloses?

They are rich in the outer bran layer of cereal grains. Signup and view all the answers

Which type of fiber is characterized as being viscous when mixed with water and is known as a laxative component?

Psyllium Signup and view all the answers

What role do gums and mucilages play in plants?

They thickly gel and hold plant cells together. Signup and view all the answers

Which statement is NOT true about lignins?

They are carbohydrates. Signup and view all the answers

What is the primary use of plant gums in the food industry?

To thicken, stabilize, or add texture to foods. Signup and view all the answers

Which of the following plant-based foods is a rich source of dietary fiber?

Brown rice Signup and view all the answers

Study Notes

Monosaccharides

Fructose is the primary source of honey's sweet taste
Galactose is rarely found as a monosaccharide in food
Galactose is commonly bonded to glucose to form lactose, the primary sugar found in milk and dairy products

Disaccharides

Disaccharides consist of two monosaccharides linked together
Sucrose (table sugar) is composed of one glucose molecule and one fructose molecule
Lactose (milk sugar) is composed of one glucose molecule and one galactose molecule
Human milk has a higher concentration of lactose than cow's milk, making it sweeter
Maltose is composed of two glucose molecules
Maltose is formed during starch digestion
Maltose is fermented to produce beer

Oligosaccharides

Oligosaccharides are short carbohydrate chains of 3 to 10 sugar molecules
Raffinose and stachyose are the most common oligosaccharides found in dried beans, peas, and lentils
Raffinose is composed of one galactose, one glucose, and one fructose molecule
Stachyose is composed of two galactose, one glucose, and one fructose molecule
Whole grains, legumes, fruits, and vegetables are rich sources of dietary fiber

Polysaccharides

Cellulose is made up of long, straight chains of glucose molecules
Cellulose provides structural strength to plant cells
Hemeicelluloses are composed of various monosaccharides with many branching side chains
Hemeicelluloses are found in cereal grains, legumes, vegetables, and nuts
Pectins are gel-forming polysaccharides found in all plants, especially fruits
Pectins break down into monosaccharides as fruits ripen, making them mushy
Gums and mucilages are thick, gel-forming fibers that hold plant cells together
Psyllium (husk of psyllium seeds) forms a viscous gel when mixed with water
Lignins are indigestible substances that make up the woody parts of vegetables and fruits
Lignins are not carbohydrates

Soluble and Insoluble Fiber

Soluble fiber dissolves in water and forms gels
Insoluble fiber does not dissolve in water and adds bulk to stools
Soluble fiber helps lower cholesterol and control blood sugar levels
Insoluble fiber helps prevent constipation
Both types of fiber contribute to a feeling of fullness

Cereal Grains

The dry matter of grain is composed of 79-83% carbohydrates, primarily in the form of starch
The lipid content of grain is 1-7%
Cereal grains are low in the amino acids tryptophan, methionine, and lysine
Cereal grains are a good source of B vitamins, including thiamin, riboflavin, and niacin
Whole grains contain higher mineral levels than refined grains
Flour with a higher protein content absorbs more water

Wheat

Wheat is classified according to type, color, and hardness
Hard wheat has higher protein content, absorbs more water, and has better mixing capacity
Soft wheat has lower protein content, absorbs less water, and has poor mixing capacity
Red wheat and white wheat have color variations based on environmental factors
The milling process converts wheat into flour
Flour obtained after milling is called green flour and has high moisture content and a yellowish hue
Bleaching removes the color of flour through oxidation using chlorine, chlorine dioxide, or benzyl peroxide
Maturing improves flour quality through oxidation using potassium bromate or ascorbic acid

Wheat Flour Composition

Starch gelatinizes when heated with water
Starch, lipid, and gluten combine to retain gas during fermentation
Flour moisture content affects storage life, insect infestation, and water absorption
Flour contains soluble and insoluble proteins, including albumin, globulin, gliadin, and glutenin
Gluten content determines flour quality, with 10-11.5% for bread making and 7-10% for cakes and biscuits

Rice

Rice is a staple food for half the world's population
Whole rice is more prone to rancidity, deterioration, and insect infestation than polished white rice
Enriched rice should not be rinsed before cooking to retain added vitamins and minerals

Corn

Corn is a staple food and also used for animal feed
Corn lacks the essential amino acids tryptophan and lysine
Corn flour is often blended with wheat flour for bread making

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Description

This quiz covers essential concepts about carbohydrates, focusing on monosaccharides, disaccharides, and oligosaccharides. Explore the properties and examples of each type of carbohydrate, including their sources and significance in our diet. Test your knowledge on sugars found in food and their roles in nutrition.