Biochemistry of Foods Chapter 9

Starches can be defined as ____.

• monosaccharides

• disaccharides

• indigestible saccharides

• polymers of sugars

Syneresis is more likely to occur ____.

• when a starch mixture is cooled too rapidly

• when there is a high level of amylopectin

• when there is extreme retrogradation

• when there is little or no retrogradation

The ability of some starch-water mixtures to thicken as they cool is called ____.

• gelatinization

• retrogradation

• syneresis

• viscosity

The test used by food scientists to measure the resistance to flow of a starch thickened mixture is called ____.

• gelatinization

• retrogradation

• syneresis

• viscosity

Which factor does not affect the ability of starch to thicken?

• The size of crystals formed from a solution.

• The pH level of the food.

• The proportion of amylose and amylopectin molecules.

• The serving temperature.

Cellulose is indigestible but necessary for ____.

• aiding in elimination

• feeling full

• holding food together while cooking

• preventing stomach cancer

How many kilocalories per gram are provided by complex carbohydrates?

• 10

• 9

• 8

• 4

Pectin is ____.

• an artificial additive derived from complex starches

• found naturally within many fruits and vegetables

• made in a science lab

• most commonly used in baked goods

Line-spread sheets are used to test ____.

• retrogradation

• solubility

• syneresis

• viscosity

The leakage of liquid from a gel or paste as in ketchup and mustard is called ____.

• gelatinization

• retrogradation

• syneresis

• viscosity