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FSHN 414 Final Exam Review Study Guide Solutions

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FSHN 414 Final Exam Review Study Guide Solutions Hydrogen Bonding - Ans:-The interaction of a Hydrogen that is covalently bonded to an electronegative element with another electronegative element. Antioxidants - Ans:-A compound that prevents rapid oxidation of food products by extending or prol...

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  • October 22, 2024
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  • 2024/2025
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GraceAmelia
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FSHN 414 Final Exam Review Study Guide Solutions


Hydrogen Bonding - Ans:✔✔-The interaction of a Hydrogen that is covalently bonded to an

electronegative element with another electronegative element.


Antioxidants - Ans:✔✔-A compound that prevents rapid oxidation of food products by extending or

prolonging the induction period


What happens when you deep fry food? - Ans:✔✔-1. Add food to the oil (release of H20)


2. Hydrolysis of glycerol and free fatty acids


3. Glycerol dehydration to acrolein


(pungent smoke-> smoke point)


4. Thermal polymerization through Diehls-Alder reaction


What is the composition of lactose, sucrose and maltose - Ans:✔✔-lactose: glucose and galactose


sucrose: glucose and fructose


maltose: glucose and glucose


What is invertase? - Ans:✔✔-It catalyzed the hydrolysis reaction of sucrose into glucose and fructose

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, ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED

FIRST PUBLISH OCTOBER 2024




Why are sugars sweet? Explain sweetness perception theory. - Ans:✔✔-Sweetness unit. AH and B.


-A and B represent electronegative elements


-A is covalently bonded to H and is a specific distance away from B (about 2.5-4 angstroms)


-Bonds (hydrogen) happen between AH or sweet unit and B of receptor or vice versa


Non-enzymatic browning can happen in which two reactions? - Ans:✔✔-Maillard Browning and

Caramelization


Explain Caramelization - Ans:✔✔-Direct application of heat to sugar


Can be done in the absence of acid causing a variety of reactions: fragmentation, anomeric shifts,

changes in ring size, breakage of glycosidic links and reformation,


polymerization- results in brown color


Explain Maillard Browning - Ans:✔✔-Strecker degradation. Loss of amino acids, no browning occurs, but

you get a production of flavors and aromas


Enzymatic Browning occurs in which reactions? - Ans:✔✔-Polyphenol oxidase (when you cut fruit)


Ascorbic acid oxidase (juice w/out pasteurization will oxidize)


Factors affecting rate of browning. - Ans:✔✔-Temperature



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