Question 1

How are high-fructose corn syrups (HFCSs) different from corn syrups?

Accepted Answer

A)  because HFCS is made commercially by adding acids or enzymes to a mixture of cornstarch and water 
B)  because HFCSs are used in dry mixes for beverages, sauces, and instant breakfast drinks 
C)  because HFCSs are often used in soft drinks and processed foods to reduce manufacturing cost 
D)  because a high number of glucose molecules are converted to fructose in HFCS 
A)  because HFCS is made commercially by adding acids or enzymes to a mixture of cornstarch and water 
B)  because HFCSs are used in dry mixes for beverages, sauces, and instant breakfast drinks 
C)  because HFCSs are often used in soft drinks and processed foods to reduce manufacturing cost 
D)  because a high number of glucose molecules are converted to fructose in HFCS

Question 2

What functions do sugars serve in foods? Give at least two examples of foods that represent each function.

Accepted Answer

See section 21-3. The answer should come

Question 3

What polysaccharide is sometimes added to liquids to increase their viscosity and add a creamy, fat-like consistency?

Accepted Answer

A)  inulin 
B)  invert sugar 
C)  sucrose 
D)  molasses 
A)  inulin 
B)  invert sugar 
C)  sucrose 
D)  molasses

Question 4

How many pounds of maple sugar are produced from 1 gallon of maple syrup?

Accepted Answer

A)  6 pounds 
B)  5 pounds 
C)  4 pounds 
D)  8 pounds 
A)  6 pounds 
B)  5 pounds 
C)  4 pounds 
D)  8 pounds

Question 5

Name the sugar alcohols. What are they? How are they used in foods? Are there any limitations in using sugar alcohols?

Accepted Answer

Sugar alcohols, also known as polyols, a

Question 6

Adding sucrose to a solution decreases its boiling temperature.

Accepted Answer

A) True 
 B)False

Question 7

Despite the controversies over the safety of nonnutritive sweeteners, they are popular with people who have diabetes or are trying to lose weight.

Accepted Answer

A) True 
 B)False

Question 8

Most of the sweeteners added to foods are extracted from all of the following except

Accepted Answer

A)  sugar cane. 
B)  sugar beets. 
C)  maple trees. 
D)  bees. 
A)  sugar cane. 
B)  sugar beets. 
C)  maple trees. 
D)  bees.

Question 9

In which year was saccharin discovered as a sweetener?

Accepted Answer

A)  1879 
B)  1789 
C)  1999 
D)  2000 
A)  1879 
B)  1789 
C)  1999 
D)  2000

Question 10

The major sources of sweeteners in the United States include

Accepted Answer

A)  sugar cane. 
B)  sugar beets. 
C)  maple trees and their sap. 
D)  corn. 
E)  All of these are correct.
F) a and b only. 
A)  sugar cane. 
B)  sugar beets. 
C)  maple trees and their sap. 
D)  corn. 
E)  All of these are correct.
F) a and b only.

Question 11

Your friend is baking a pound cake and the recipe calls for 2 cups of sugar. She has some old honey with crystals in it in the pantry and wants to substitute it for the sugar and calls you up on the phone to find out if the cake will still turn out to be delicious. First of all, she wants to know how she can get rid of these hard crystals in the honey. Tell her how to soften the honey. Give your friend the possible measurement guidelines for the substitution. Any tips for reducing the stickiness of the honey when measuring it in a measuring cup? Should oven temperatures be adjusted? Describe the flavor difference from the substitution in the final baked product.

Accepted Answer

To soften the honey and get rid of the h

Question 12

Which of the following is made up of glucose and fructose?

Accepted Answer

A)  maltose 
B)  lactose 
C)  sucrose 
D)  fructose 
A)  maltose 
B)  lactose 
C)  sucrose 
D)  fructose

Question 13

Isomalt is the sugar alcohol that appears to be the closest equivalent to sucrose in solubility and functionality.

Accepted Answer

A) True 
 B)False

Question 14

_____ was discovered as a sweetener in 1879, is 200 to 700 times as sweet as sucrose, provides no kcalories, and can be used in both baked and processed foods.

Accepted Answer

A)  Acesulfame-K 
B)  Aspartame 
C)  Neotame 
D)  Saccharin 
E)  Sucralose 
A)  Acesulfame-K 
B)  Aspartame 
C)  Neotame 
D)  Saccharin 
E)  Sucralose

Question 15

Match between columns
                        Premises: caramelization
crystallization
nonnutritive sweetener
invert sugar
syrups

Accepted Answer

The Answer of a process in which dry sugar, or is...

Question 16

What is obtained from citrus peel, where these compounds are several hundred times sweeter than sucrose, with a slow taste onset and a lingering aftertaste?

Accepted Answer

A)  dihydrochalcones 
B)  glycyrrhizin 
C)  miraculin 
D)  neohesperidin 
A)  dihydrochalcones 
B)  glycyrrhizin 
C)  miraculin 
D)  neohesperidin

Question 17

The sweetest of all the granulated sugars is

Accepted Answer

A)  glucose. 
B)  galactose. 
C)  sucrose. 
D)  fructose. 
E)  maltose. 
A)  glucose. 
B)  galactose. 
C)  sucrose. 
D)  fructose. 
E)  maltose.

Exam 21: Sweeteners

How are high-fructose corn syrups (HFCSs) different from corn syrups?

What functions do sugars serve in foods? Give at least two examples of foods that represent each function.

What polysaccharide is sometimes added to liquids to increase their viscosity and add a creamy, fat-like consistency?

How many pounds of maple sugar are produced from 1 gallon of maple syrup?

Name the sugar alcohols. What are they? How are they used in foods? Are there any limitations in using sugar alcohols?

Adding sucrose to a solution decreases its boiling temperature.

Despite the controversies over the safety of nonnutritive sweeteners, they are popular with people who have diabetes or are trying to lose weight.

Most of the sweeteners added to foods are extracted from all of the following except

In which year was saccharin discovered as a sweetener?

The major sources of sweeteners in the United States include

Which of the following is made up of glucose and fructose?

Isomalt is the sugar alcohol that appears to be the closest equivalent to sucrose in solubility and functionality.

_____ was discovered as a sweetener in 1879, is 200 to 700 times as sweet as sucrose, provides no kcalories, and can be used in both baked and processed foods.

What is obtained from citrus peel, where these compounds are several hundred times sweeter than sucrose, with a slow taste onset and a lingering aftertaste?

The sweetest of all the granulated sugars is

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