Food Bowl #3

Invert sugar can be produced by hydrolysis of sucrose. The sugars produce from this process are ______________.

• Glucose and galactose

• Glucose and glucose

• Fructose and galactose

• Fructose and fructose

• Glucose and fructose

Answer explanation

Invert sugar is a mixture of glucose and fructose obtained by hydrolyzing sucrose.

Oligofructose is added into milk powder and cultured milk to ____________.

• Give energy

• Improve the taste

• Assist in the synthesis of growth hormones

• Prevent tooth decay

• Promote the growth of Bifidobacterium in the large intestine of the consumer

The industry that utilises the most fructose syrup is the ______________.

• Confectionery industry

• Beverage industry

• Baking industry

• Snack food industry

• Dairy industry

Answer explanation

The beverage industry utilizes the most fructose syrup, as it is commonly used as a sweetener in soft drinks and other beverages. Fructose syrup is preferred by some manufacturers over other sweeteners because it is less expensive and can be more readily available. Additionally, fructose syrup has a sweeter taste than other sweeteners, which allows for less usage and lower costs for the manufacturer.

The glycosidic bond between the glucose units in cellulose is _________.

• 1 – 3

• 1 – 4

• 1 – 5

• 1 – 6

• 1 – 1

Which of the following starch has the highest stability to retrogradation and syneresis?

• Rice starch

• Waxy corn starch

• Wheat starch

• Tapioca starch

• High amylose corn starch

Answer explanation

Waxy corn starch has a very high amylopectin content (over 99%) and a very low amylose content, which gives it a highly branched, compact structure. This structure makes it highly resistant to retrogradation (the process by which starch molecules reform ordered structures and expel water after cooling) and syneresis (the expulsion of water from a gel as it ages). In contrast, the other starches listed have a higher amylose content and a more open, less compact structure, which makes them more susceptible to retrogradation and syneresis.

Rice starch: 70-80% amylopectin

Waxy corn starch: 98% amylopectin

Wheat starch: 25-30% amylopectin

Tapioca starch: 15-20% amylopectin

High amylose corn starch: 1-5% amylopectin

Tags

NGSS.MS-PS1-2

The preservative effect of heat processing on food is due to the __________.

• Destruction of vitamins

• Denaturation of protein

• Reduction in oxidative changes

• Depolymerisation of starch

• Polymerisation of polyphenols

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-3

NGSS.MS-PS3-4

In the sterilisation of food, the time needed to destroy 90% of microorganisms is referred to as __________.

• z value

• F_o value

• L value

• D_T value

• C value

The followings are the effects of freezing and frozen storage to food, except _____________.

• Cause lethality to microorganisms

• Lower the rate of biochemical changes

• Results in inactivation of enzymes

• Cause damage to cells

• Reduction in temperature

Answer explanation

Freezing and frozen storage may slow the growth of microorganisms, but they do not necessarily cause lethality to all microorganisms. Some microorganisms can still survive and potentially grow after thawing, which is why it is important to handle frozen food properly and cook it to appropriate temperatures before consuming.

The following additive is added to bakery products such as bread to inhibit spoilage?

• Calcium carbonate

• Calcium propionate

• Potassium benzoate

• Potassium nitrate

• Potassium carbonate

Answer explanation

Calcium propionate inhibits the growth of molds and bacteria in baked goods by disrupting their cellular metabolism. It is effective at inhibiting the growth of a wide range of microorganisms, including molds, Bacillus spp., and some gram-negative bacteria. It is commonly used as a preservative in bread, cakes, and other baked goods to extend their shelf life.

Which of the following is NOT categorised as a food conditioner under the Malaysian Food Regulations 1985?

• Modified starches

• Colouring substances

• Anti-caking agents

• Acidity regulators

• Emulsifiers