CN 4215 R

FOOD TECHNOLOGY AND ENGINEERING

TUTORIAL 9TH FEBRUARY & 11TH FEBRUARY 2015

1. Which of these do not contain carbohydrates? Which of

these has the lowest carbohydrate content?

a. Cheese
b. Bread
c. Wine
d. Milk
e. White cabbage
f. Apple
g. Chinese sausage
h. Coarse sugar

2. How is the soft centered chocolate made?

3. What is the relative sweetness of invert sugar?

Sucrose ------- glucose + fructose

(refer to notes)

4. What happens when you add wet starch in cooking?

5. Pea starch under heating in water. Potasto starch under
heating in water.
a. What is the difference?
b. Does bread baking involve starch gelatinization?

6. How is the peel removed in canned fruit manufacturing?

Example orange slices.
7. Aldose are all reducing sugars whereas ketose are all nonreducing sugars. Is this statement correct?
8. Which of these contain neither glucose, galactose and
fructose?
a. Tomato
b. Grapes
c. peas
d. onion

9. Glucose ---------------- Sorbitol +

Raney Ni

Mannitol

What is the formation mechanism of unwanted mannitol?

How do we minimize mannitol yield?

How do we separate sorbitol from mannitol?