Sugar alcohol occurs naturally in food and vegetables.

As the temperature of water rise, the amount of sugar capable of being dissolved in given amount of water decrease.

Glucose, fructose, galactose, lactose and maltose are reducing sugar.

Crystalline candies are easy to bite and lack an organized because of their very high concentration.

Taffy can still be pulled and twisted when it is cool enough to be held without burning the hands.

The increasing amount of acid in sugar-starch mixtures causes a decrease in the viscosity and a higher gelatinization temperature.

Starches lacking amylose do not form gels in the concentrations normally used in making food products.

Sugar not only causes the gel to be tenderer, but is also decrease its translucence.

Dextrinization is a chemical breakdown of starch molecules resulting from intensive dry heating.

All of the statements are true regarding carbohydrate EXCEPT

The storage form of carbohydrate in animal tissues is

Complex carbohydrates of plant origin used widely as stabilizing agents and fat re-placer.

Sugar formed by hydrolysis of sucrose are___________

Maillard reaction is a browning process that occurs when a _____ and a ________ are heated.

All of the following are example of crystalline candies EXCEPT

Crystalline candies will be soft and sticky if

It is slightly a soluble non-nutritive sweetener, 200 times sweeter compared with sucrose and may lose sweetness due to pH. It is suitable in making beverage and dairy dessert.

Which of the statement is NOT TRUE about gelatinization of starch?

As a gel ages, there is some water squeezed out of the gel. This loss of liquid from a gel is termed_________.