24 Questions
What property of sugar crystals makes them useful in dietetics?
Non-calorific sweetener
Acesulfame-K is a natural sweetener.
False
What is the temperature range for forming a soft ball consistency in sugar crystals?
234-240°F (112-116°C)
Sucrose is used in _______________________ due to its low carcinogen content.
chewing gums
Match the following sugar crystal consistencies with their uses:
Thread = Caramels Soft Ball = Fondant, fudge, panocha Firm Ball = Syrup
What is a characteristic of Acesulfame-K?
Little or no aftertaste
Sugar crystals can contribute to the browning reaction in food.
False
Acesulfame-K is not metabolized by the _______________________.
body
What is the process by which High Fructose Corn Syrup (HFCS) is obtained?
Converting most of the glucose in corn syrup to fructose
Lactose is found naturally in food as a standalone sugar.
False
What is the characteristic flavor of refiner's syrup?
Brown sugar
The sweetness of sugars is in the order of _______________, glucose, and lactose.
fructose
What is the composition of honey?
35% glucose, 40% fructose, 5% sucrose, and 20% water
Match the following sugars with their characteristics:
Fructose = Sweetest among all sugars Glucose = Present in animal tissues as blood glucose Lactose = Least sweet Sucrose = Hydrolyzed from maltose, lactose, or sucrose
Glucose is not fermentable by yeast.
False
What is the result of heating sugar solutions above the melting point of 210°C or 410°F?
Caramel
What is the percentage of sucrose in cane sugar?
99.9%
Maple syrup is obtained from sugar cane juice.
False
What is the name of the sugar obtained from sugar beets?
Beet
Monosaccharides are the simplest sugars with the formula ______________.
C6H12O6
What is Corn Syrup made from?
Hydrolysing cornstarch
Cane sugar is obtained from sugar cane juice.
True
Match the following types of sugar with their sources:
Cane = Sugar cane or sugar beets Maple = Sap of maple tree Beet = Sugar beets Corn = Hydrolysing cornstarch
What is the percentage of sucrose in Maple Syrup?
64-68%
Study Notes
Types of Sugars
- Glucose or dextrose or grape sugar: high fructose corn syrup (HFCS) obtained by converting most of the glucose in corn syrup to fructose
- Fructose or levulose or fruit sugar: sweetest among all sugars, does not crystallize readily
- Galactose: not found naturally in food except as a component of lactose or milk sugar
Physical and Chemical Properties
- Browning of sugar/sugar solutions when heated above melting point at 210°C or 410°F, producing caramel
- Melting point of sugar: 186°C or 367°F
- Solubility: inversely related to crystallization
- Fermentation: glucose is highly fermentable by yeast but not lactose
Sugar Cookery
- Powdered or confectioner's sugar: mixed with cornstarch to prevent caking
- Syrups: liquid sugars containing varying amounts of water
- Cane syrup: obtained by concentrating and heat treatment of sugar cane juice
- Maple syrup: obtained from sap of maple tree, contains 64-68% sucrose, glucose and fructose
- Corn syrup: obtained by hydrolysing cornstarch, less sweet
Artificial Sweeteners
- Synthetic or artificial sweeteners: add sweetness without any energy value, useful in dietetics as non-calorific sweeteners
- Acesulfame-K: little or no aftertaste, sweetness not perceived immediately, not metabolized by the body, viable for hot and cold beverages, dry mixes, milk products, fruit preparations, chewing gums, candies, and pharmaceuticals
Sugar Crystals and Confections
- Consistency and boiling points of sugar solutions determine their uses in syrups
- Thread: 230-236°F (110-113°C), forms a 2-inch thread as it leaves the spoon, used in syrups
- Soft Ball: 234-240°F (112-116°C), forms in cold water a ball too soft to retain its shape, used in fondant, fudge, and panocha
- Firm Ball: 244-250°F (118-121°C), forms in cold water a ball, used in caramels
Identify and learn about different types of carbohydrates, including glucose, fructose, and high fructose corn syrup. Understand their sources and properties.
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