Fundamentals of Carbohydrates

What are the components of carbohydrates in foods?

• Carbon, hydrogen, oxygen

• Nitrogen, oxygen, hydrogen

• Carbon, nitrogen, oxygen

• Hydrogen, sulfur, carbon

What are the two types of carbohydrates?

• Simple and complex

• Liquid and solid

• Organic and inorganic

• Natural and synthetic

What is the most common disaccharide?

• Sucrose

• Lactose

• Maltose

• Trehalose

What is the primary storage form of carbohydrates in plants?

• Starch

• Glycogen

• Cellulose

• Fructose

What is the term for the reaction that causes browning in foods when carbohydrate react with protein?

• Maillard reaction

• Caramelization

• Fermentation

• Hydrolysis

What are the two types of simple carbohydrates?

• Reducing and non-reducing

• Soluble and insoluble

• Natural and artificial

• Sweet and sour

What is the primary function of polysaccharides in food?

• Thickening agents

• Flavoring agents

• Coloring agents

• Preservatives

What is the role of soluble fiber in the body?

• Increase blood glucose

• Lower blood cholesterol

• Increase constipation

• None of the above

What is the primary function of pectin in food?

• Thickening jams

• Sweetness

• Gelling agent

• None of the above

What is the primary function of dietary fiber?

• Increase blood glucose

• Lower cholesterol

• Increase constipation

• None of the above