Multiple choice

Match the following carbohydrates with their use in the food processing:

 
P. High amylose starch 1. White sauces in cook freeze operations
Q. Pectin 2. Edible film for wrapping candies
R. Starch phosphates 3. As humectant in confectionary
S. Glucose 4. Setting agent in jams and jellies

  1. P – 1, Q – 2, R – 4, S – 3

  2. P – 2, Q – 4, R – 1, S – 3

  3. P – 3, Q – 1, R – 2, S – 4

  4. P – 4, Q – 3, R – 1, S – 2
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

High amylose starch (P-1) for sauces, Pectin (Q-4) for jams, Starch phosphates (R-2) for films, Glucose (S-3) as humectant.

Keep practicing — related questions