Food Science Final Exam Review #2!

Which of the following is NOT TRUE about gluten-free flour?

Contributes to dough elasticity and strength

Objective food evaluation...

Approved nutritive sweeteners

Feeding a chicken flax seeds can increase the omega-3 fatty acids in her eggs.

Egg white has more calories than the yolk.

Contributes to dough viscosity

Effective sensory evaluation testing can take place in any setting if researchers have specific objectives.

When heated, starch molecules break down

Proteins that precipitate as a curd

Resistant starch is lower in calories in comparison to all-purpose flour.

Which of the following should be controlled in food science research?

The most abundant lipid in food

"Cage-free" eggs are laid by hens raised strictly outdoors.

Methods to denature protein

Which of the following types of flour is lowest in protein (%)?

One of the benefits of resistant starch is quick digestion and absorption.

Combine starch + cool liquid

Which of the following has a lower melting point (solid to liquid)?

Lack or loss in ability to smell

Egg yolk has more protein than egg white

All the following are examples of subjective evaluation methods, EXCEPT...

Flavor =

Who should participate in food science research?

Acid coagulated casein has a softer curd

Speeds up egg coagulation

Functions of eggs in cooking

Solid-like structure that forms when sol cools in a refrigerator for 1 to 6 hours.

Most of what we “taste” is actually being sensed by our olfactory cells within the nasal canal.

Network of proteins that has liquid trapped within (whey).

Enzyme preparation used to coagulate milk

100% fat

Which of the following can influence flavor?

Resistant starch rarely occurs naturally in food.

Often perceived by your senses

 Rennet coagulated cheese products are higher in calcium

Panelists are given 3 samples, and asked to choose the sample that is different from "R" (reference).

Residual sensation that lingers on tongue after swallow

Ingredients that can hydrate gluten in baked products

The nose and mouth are vastly innervated by the ______________________