Water, Carbohydrates and Dietary Fibre

Regulating blood sugar Regulating the pH of the body Adding bulk to stool Lowering cholesterol Insoluble fiber Phytate Soluble fiber None of the mentioned To ensure the proper functioning of the liver To secrete hormones To maintain pH To make changes to how nutrients and chemicals are absorbed True False Free aldehyde or ketone group are called reducing sugars Maltose is a reducing sugar Sucrose is a non-reducing sugar None of the mentioned They easily dissolve in oil They attach themselves to amino acids and form compounds that affect the color, flavor and other properties of food The reactive group of long-chain sugar polymers can form a cross-link which forms a basis for edible packaging in the food industry None of the mentioned Easily soluble in water and forms syrups, used for their sweetness, they supply energy Form crystals when water is evaporated Fermented by microorganisms and prevent growth of microorganisms None of the mentioned Sucrose is recovered from sugar cane juice as sugars crystallize when evaporated The caramel found in chocolate is obtained and gets its color when it is heated. When sugar is heated its properties undergo change and it becomes brown Some of the sugars react with proteins and give a dark color. This reaction is called browning reaction. None of the mentioned An enzymatic process can convert glucose to fructose which is way sweeter and can be used in making syrups The glucose is first obtained by hydrolyzing corn starch This technology is cheaper None of the mentioned It forms the basis for jelly manufacture Pectin + Sugar + Acid = Gel Pectin unstabilizes particles in orange juice and makes them settle down They’re used as thickeners and stabilizers