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WorksheetsFood Carbohydrates
Total questions: 20
Worksheet time: 10mins
Which elements constitute food carbohydrates?
Carbon, hydrogen, and oxygen
Carbon, nitrogen, and oxygen
Hydrogen, oxygen, and sulfur
Carbon, hydrogen, and phosphorus
What is the nutritional role of food carbohydrates?
Provide structural minerals for bones
Serve as a source of energy in the human diet
Supply essential fatty acids
Act mainly as genetic material
Which of the following is classified as a disaccharide?
Glucose
Fructose
Lactose
Galactose
A dietitian wants to increase a patient’s intake of plant-derived dietary fiber that forms plant cell walls. Which option best matches this goal?
Increase cellulose and hemicellulose from cereals and legumes
Consume more lactose from dairy products
Add glycogen from animal liver
Focus on sucrose from honey
Food technologists replace fat with certain carbohydrates to reduce calories without sacrificing creamy mouthfeel. Which carbohydrate-based approach aligns with this strategy?
Using triglyceride emulsions to increase fat globules
Incorporating maltodextrin or inulin to form viscous or gel-like matrices
Adding ethanol to solubilize flavors
Removing all polysaccharides to prevent gelation
Which statement best describes the role of carbohydrates as a fermentation substrate in food production?
They provide structural fibers that filter microbes out of liquids.
They act as an energy source for microorganisms, supporting fermentation in products like bread, yoghurt, beer, and vinegar.
They neutralize acids produced during fermentation, preventing flavor changes.
They inhibit microbial growth to extend shelf life.
Which of the following is classified as a non-carbohydrate (non-nutritive) sweetener?
Sucrose
Xylitol
Sucralose
Glucose
Which carbohydrate is defined as a disaccharide composed of glucose and fructose and is classified as non‑reducing?
Sucrose
Lactose
Maltose
Cellulose
Which statement best distinguishes reducing sugars from non-reducing sugars?
Reducing sugars lack any carbonyl functionality and cannot reduce other compounds.
Reducing sugars possess a free aldehyde or ketone group that can donate electrons, while non-reducing sugars do not have a free carbonyl group.
Non-reducing sugars include all monosaccharides, whereas reducing sugars include only some disaccharides.
Both reducing and non-reducing sugars give a positive Tollen's test.
Why is sucrose a non-reducing sugar despite being a disaccharide?
Its carbonyl group is free on the glucose unit.
Only the fructose unit participates in the glycosidic bond, leaving a free anomeric carbon on glucose.
Both anomeric carbons of glucose and fructose are tied up in the glycosidic bond, leaving no free carbonyl group.
Sucrose cannot undergo hydrolysis to yield monosaccharides.
How can sucrose be converted into a reducing sugar?
By heating without water
By freezing the solution
By hydrolysis using enzyme
By adding salt
In the Haworth representations provided, how does α-D-glucose differ from β-D-glucose at the anomeric carbon?
α has the anomeric OH above the ring; β has it below
α has the anomeric OH below the ring; β has it above
α lacks an anomeric OH; β contains it
α is a ketose; β is an aldose
A girl experiences gas and bloating, diarrhea, and acid build-up in the intestines after consuming milk. What is the most likely reason?
Milk allergy
Lactose intolerance
Gluten intolerance
Vitamin D deficiency
Which of the following is NOT an appropriate way to prevent symptoms of lactose intolerance?
Consume lactose-free milk or dairy products
Use lactase enzyme supplements before consuming dairy
Consume fermented dairy products
Drink more milk regularly to increase lactose tolerance
When preparing porridge, the mixture thickens as it is heated and the grains absorb water and swell, forming a viscous texture. What process is taking place?
Retrogradation
Gelatinisation
Denaturation
Caramelisation
Which of the following is an example of enzymatic hydrolysis of carbohydrates?
Breakdown of starch to maltose using amylase
Browning of bread crust during baking
Fermentation of glucose to ethanol by yeast
Caramelisation of sugar during heating
A chef cooks a steak until it develops a brown colour and rich aroma on the surface. What chemical process is responsible for this change?
Caramelisation
Maillard reaction
Oxidation
Fermentation
Which of the following refers to the process where gelatinised starch molecules realign upon cooling, causing firming or hardening of foods?
Gelatinisation
Dextrinisation
Retrogradation
Caramelisation
How are sugar alcohols (such as sorbitol or xylitol) formed?
By oxidation of sugars
By reduction of sugars
By fermentation of sugars
By hydrolysis of starch
Which of the following is NOT an undesirable consequence of excessive Maillard reaction?
Aesthetically and sensorially undesirable due to dark colours and formation of bitter or burnt flavours
Formation of mutagenic compounds
Leads to anti-nutritional effects due to loss of essential amino acids
Development of appealing brown colour and pleasant roasted flavour
