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ASUOnlineQuiz6SG(1) (1).doc

Acid acids weaken gels by hydrolyzing the gels

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Acid: acids weaken gels by hydrolyzing the gel’s network of protein molecules 6) What raw fruits should not be used in gelatin preparation and why? Pineapple, papaya, kiwi, and figs should not be used in gelatin preparation because enzymes found in these fruit prevent or weaken gel formation by hydrolyzing the protein of the gel network 7) What is high fructose corn syrup and what foods typically contain it? A sweetener made from corn starch. Things such as soda, juices, fruit-flavored snacks, salad dressings, breads, canned fruit, etc can contain HFCS 8) What should you change if you are substituting honey for sugar in a recipe? You should reduce the amount of honey. For every cup of sugar, use ½ to 2/3 cup honey. 9) Why should children less than 1 year old NOT consume honey? Because of the Clostridium bacteria that cause infant botulism 10) Describe each of the following functions of sweeteners: Solubility: solubility influences the perceived mouthfeel and texture of a food or beverage Crystallization: crystallization is vital for the manufacture of candy and results in the crunchy, sweet coating of brownies, pound cake, cookies, and muffins Browning reactions: browning reactions are due to the maillard reaction. Microwaved baked products that have incorporated fructose or dextrose sugars rely on the maillard reaction. Hygroscopicity: hygroscopic nature of sugars is responsible for influence on a food’s moistness and texture Texture: sugars add texture in different ways depending on how they are used. They can add a smooth consistency, creamy, fat like consistency, or add a crunchy texture to doughs and cookies Fermentation: fe rmentation plays a role in producing beer, wine, cheeses, yogurts, and certain breads Preservation: high concentrations of sugar can act as a preservative by inhibiting growth of microorganisms 11) Define the following terms from Chapter 14, 15 & 21: a. drupes: fruits with seeds encased in a pit, like apricots, cherries, peaches, and plums 2 of 3
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b. pomes: fruits with seeds contained in a central core, like apples and pears c. protopectin: any of a group of water-insoluble pectic substances occurring in plants and yielding pectin or pectinic acids on hydrolysis d. pectin: a general term describing peptic polysaccharides, which act as a cementing substance between cell walls and are partially responsible for the plant’s firmness and structure e. pectic acid: a water-soluble, transparent gelatinous acid existing in ripe fruit and some vegetables f. enzymatic browning:
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  • Summer '17
  • Tracy Grgich
  • Enzyme, Vegetable, Fructose, high-fructose corn syrup

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