INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Glucose
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Sorbitol
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Maltose
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Fructose
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Detailed explanation-1: -Aspartame is the most widely used artificial sweetener it is about 180 times sweeter than sucrose. Fructose is the sweetest natural sugar. Sucrolase-650 times sweeter than Sucrose. Cyclamate-7 times sweeter than sucrose.
Detailed explanation-2: -Sucrose. Hint: This monosaccharide sugar is one of the three most essential blood sugars that have the 6-membered ring-shaped sugar that is the sweetest among all naturally occurring carbohydrates contained in several of our regular foods.
Detailed explanation-3: -In dilute water solutions, fructose with 117 has a higher relative sweetness than sucrose (relative sweetness=100). In filling creams with high-sugar levels fructose can be recognized as much sweeter, so we find values from 110 to 170.