1. List the factors that influence the intensity and quality of the sweet taste.

2.  Discuss the importance of sucrose/sugar

• in delaying the gelatinization and pasting of starch
• in maintaining the moistness of cakes
• as a preservative
• in the creaming of shortening
• as a whipping aid for egg-based foams
• in inducing surface cracking on cookies
• in providing good volume and crumb texture in bakery products
• in maintaining the shape and texture of canned fruit pieces
• in contributing to the color, flavor, and aroma of bakery products

3.  Describe why replacing sugar with another nutritive or a nonnutritive sweetener is not simply a matter of providing equivalent sweetness (except, perhaps, in some beverages).

4.  Describe the major difference in food products (other than beverages) formulated with a high-fructose syrup in place of sucrose.

5.  Describe the relationship of DE to sweetness and other properties of glucose syrups.

6.  Describe in general terms the caloric content of polyols.

7.  Describe in general terms the fate of polyols in the digestive system.

8.  Describe the importance of heat of solution to sensory characteristics.

9.  Give a) the method of preparation and b) the chemical  structures of sorbitol, maltitol, hydrogenated starch hydrolyzates (HSH), xylitol, lactitol, erythritol, isomalt, and or tagatose.

Web Authors: James R. Daniel, Ph. D. and James N. BeMiller, Ph. D.
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