NHM 253 Final Exam Review Exam Questions With Verified Answers
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NHM 253
NHM 253 Final Exam Review Exam
Questions With Verified Answers
. If crackers (aw=0.3, wc=4%) and fruits (aw=0.99, wc=90%) are placed in a sealed container,
what is expected to happen after an equilibrium is reached? (wc, water content) - answerThe
aw of crackers and fruits will be the same
. W...
NHM 253 Final Exam Review Exam
Questions With Verified Answers
. If crackers (aw=0.3, wc=4%) and fruits (aw=0.99, wc=90%) are placed in a sealed container,
what is expected to happen after an equilibrium is reached? (wc, water content) - answer✔✔The
aw of crackers and fruits will be the same
. What happens to starch granules during the gelatinization? - answer✔✔The ordered structure of
starch granules is disrupted
. Which of the following phenomenon is a result of starch retrogradation? - answer✔✔Bread
tends to stale rapidly in a refrigerator and becomes dry
Gelatin is a type of protein obtained from collagen, and it is the main ingredient in Jell-O, a
gelatin dessert. The ability of gelatin to form a gel is attributed to its _____.Protein denaturation -
answer✔✔Gelling property
True or False: starch gelation is due to the re-association of primarily amylopectin after starch is
gelatinized. - answer✔✔False
amylose
Emulsifiers are all proteins - answer✔✔. Which of the following is FALSE regarding
emulsifiers?
a. Emulsifiers are all proteins
b. Lecithin is a phospholipid and a widely used emulsifier in food
c. Polypeptides containing hydrophobic and hydrophilic amino acids may be used as emulsifiers
d. Emulsifiers are amphiphilic materials
Proteins are amphiphilic molecules - answer✔✔. Proteins can be used as emulsifiers in food
because ________.
Starch - answer✔✔. Which of the following carbohydrates is predominantly from a plant source?
a. Lactose
a. pectin - answer✔✔. Which of the following is an indigestible polysaccharide?
a. Pectin
b. Glycogen
c. Starch
d. Amylopectin
Cellulose - answer✔✔. Which of the following is classified as an insoluble dietary fiber?
a. Starch
b. Cellulose
c. Inulin
d. Amylose
Enzymatic browning - answer✔✔. Phenol compounds in fruits and vegetables can be oxidized to
show a brown color. This oxidation reaction is catalyzed by polyphenol oxidase. This is an
example of ________.
a. Non-enzymatic browning
b. Enzymatic browning
c. Maillard reaction
d. Camarelization
starch - answer✔✔Vegetables contain carbohydrates as dietary fibers. Which one is NOT
considered as dietary fibers?
starch
cellulose
hemicellulose
pectin
Pectin - answer✔✔Which of the following is an indigestible polysaccharide?
Watermelon - answer✔✔Which of the following foods is known to be richer in lycopene than
the others?
Chicken
Watermelon
Yellow corn
Beets
Because they do not provide calories even though they can be metabolized. -
answer✔✔Vegetables and fruits contain non-nutritive substances, such as plant pigments. Why
are these considered non-nutritive?
a. Because they are not absorbed in digestive tract.
b. Because they are not metabolized.
c. Because they do not provide calories even though they can be metabolized.
d. Because they do not provide important functions in human body.
beta-carotene - answer✔✔Which of the following is a provitamin A carotenoids?
beta-carotene
Lycopene
Lutein
Chlorophyll
False - answer✔✔True or False: chlorophylls are hydrophilic (water soluble) plant pigments.
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