Increasing the amount of sugar in a starch mixture decreases the viscosity of the cooked product because sugar:

The opening of the ring structure of a sugar when heat is applied is know as______________.

A food product may be considered a functional food if it eliminates a component or adds a component in the food.

Waxy starches have a higher content of which of the following compared to their native starch counterpart?

Dextrinization is a physical change.

This alternative sweetener is considered a naturally occurring compound in foods and may be used in chewing gum without cariogenic properties.

When cooked in an acidic medium, anthocyanins become more:

An example of a hexose in food products is:

Amylopectin linkages include:

The component of starch that facilitates gel formation is: