Carbohydrates: Types and Sources

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Questions and Answers

What property of sugar crystals makes them useful in dietetics?

Low carcinogen content

High viscosity

High calorific value

Non-calorific sweetener (correct)

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 Signup and view all the answers

Match the following sugar crystal consistencies with their uses:

Thread = Caramels Soft Ball = Fondant, fudge, panocha Firm Ball = Syrup Signup and view all the answers

What is a characteristic of Acesulfame-K?

Little or no aftertaste Signup and view all the answers

Sugar crystals can contribute to the browning reaction in food.

False Signup and view all the answers

Acesulfame-K is not metabolized by the _______________________.

body Signup and view all the answers

What is the process by which High Fructose Corn Syrup (HFCS) is obtained?

Converting most of the glucose in corn syrup to fructose Signup and view all the answers

Lactose is found naturally in food as a standalone sugar.

False Signup and view all the answers

What is the characteristic flavor of refiner's syrup?

Brown sugar Signup and view all the answers

The sweetness of sugars is in the order of _______________, glucose, and lactose.

fructose Signup and view all the answers

What is the composition of honey?

35% glucose, 40% fructose, 5% sucrose, and 20% water Signup and view all the answers

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 Signup and view all the answers

Glucose is not fermentable by yeast.

False Signup and view all the answers

What is the result of heating sugar solutions above the melting point of 210°C or 410°F?

Caramel Signup and view all the answers

What is the percentage of sucrose in cane sugar?

99.9% Signup and view all the answers

Maple syrup is obtained from sugar cane juice.

False Signup and view all the answers

What is the name of the sugar obtained from sugar beets?

Beet Signup and view all the answers

Monosaccharides are the simplest sugars with the formula ______________.

C6H12O6 Signup and view all the answers

What is Corn Syrup made from?

Hydrolysing cornstarch Signup and view all the answers

Cane sugar is obtained from sugar cane juice.

True Signup and view all the answers

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 Signup and view all the answers

What is the percentage of sucrose in Maple Syrup?

64-68% Signup and view all the answers

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

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Description

Identify and learn about different types of carbohydrates, including glucose, fructose, and high fructose corn syrup. Understand their sources and properties.